Tuesday, 25 November 2008

Crème fraîche

Crème fraîche is a delicious soured cream from France that is made using a bacterial culture added to fresh cream. It is similar to regular sour cream although much thicker and richer with a fat content of around 30%.

Crème fraîche is an incredibly versatile ingredient which is fast becoming a favourite in my kitchen. You can use it as a dip or dollop it on top of a bowl of chilli, it's also delicious served alongside fresh berries or as an alternative to cream with any dessert.

One of my favourite ways to use
crème fraîche is as a pasta sauce. I add it to hot pasta with some herbs, a few vegetables, parmesan and maybe some bacon or smoked salmon and hey presto! a delicious meal in under 20 minutes.
I made this pasta dish using crème fraîche, bacon, chopped fresh tomatoes, mushrooms and parmesan (in other words whatever I could find in the fridge!) It was very quick and really tasty.

14 comments:

Karen said...

Gosh, the pasta with salmon sounds so good with this dish. I really like simple pasta dishes with a good sauce.

Pam said...

What a tasty pasta dish. My kids would gobble this up!

Christina said...

Pasta with fish is always a winner. I even saw a recipe for creme fraiche, which is great because I don't know where here I can find it.

croquecamille said...

Crème fraîche is one of my favorite ingredients, too. I hadn't thought of using it as pasta sauce, though. Great idea!

Beth said...

I always have a pot in the fridge. Like you I always add it to pasta

Hopie said...

I discovered crème fraîche in France and they add it to everything! Pasta, meat, soup, etc. D. makes great pork chops, fried with onions until they caramelize and then with a little butter and crème fraîche melted on the top at the end. Mmmmm. This pasta dish sounds super yummy too!

Amanda said...

I have yet to try creme fraiche--it sounds delightful!

mikky said...

great idea and looks delicious... i'll definitely let hubby try cooking this... esp now that he's on his pasta cooking series... :)have a great and happy thanksgiving day...

Joie de vivre said...

Where do you weigh in on the use of sour cream as a substitute for creme faiche? I live in a podunk town which would never stock creme fraiche but have wanted to try some recipes where it is an ingredient. Do you think it would make a good substitute?

gastroanthropologist said...

I've often added a little creme fraiche to my red pasta sauce to give it a pretty color but never though to go straight creme fraiche - but sounds like the perfect accompaniment to a fish pasta. And so quick to put together - thanks for the idea and recipe!

Foodycat said...

That pasta looks great - and I agree about how useful creme fraiche is!

Kadeeae said...

This sounds, and looks, so delicious with two of my favourites - pasta and bacon =)

Cooking and the City said...

Sam this looks & sounds incredible, yum! :-)

Cerys Wood said...

Sam, I made this last week with Salmon. Delicious :) I got my 18 year old daughter to watch, as it was so simple and quick to put together and she is starting Uni in Sept..thought it would be good to teach her some simple, quick recipes that are adaptable too.