Tagged: french

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Ratatouille

As we are stepping into winter I recently organised my comfort food recipes.  I definitely prefer summer, but this ratatouille recipe compensates for the temperature outside.  I always add extra butter for that additional creaminess...

 
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crème fraîche

In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it.  

 
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Sour Cream

Sour cream is made by adding lactic acid culture to cream and sometimes milk to thicken and sour it.  

 
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Jacques Pepin Fine Herbs Omelet

We recently found Jacques Pepin on a bookshop shelf just due to the sheer size of his cookbook. I then searched the internet and found this delightful (and helpful) chef. What a treat! http://video1.nytimes.com/video/2011/10/17/14315_1_pepin_wg_16x9_xl_bb_mm.mp4...