Creme Fraiche Biscuits Cajun Creole For Zwt 9 Recipes

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CREME FRAICHE



Creme Fraiche image

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Provided by NEONWILLIE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Yield 16

Number Of Ingredients 2

2 tablespoons buttermilk
2 cups heavy whipping cream

Steps:

  • Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
  • Cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g

CHEF JOHN'S CREME FRAICHE



Chef John's Creme Fraiche image

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time P2DT5m

Yield 32

Number Of Ingredients 2

2 cups heavy cream
3 tablespoons cultured buttermilk

Steps:

  • Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g

CREME FRAICHE BISCUITS (CAJUN/CREOLE FOR ZWT-9)



Creme Fraiche Biscuits (Cajun/Creole for ZWT-9) image

Found in the Cajun & Creole section of the Food & Wine website in an article titled "Great Recipes From Top New Orleans Chefs". Chefs Allison Vines-Rushing & Slade Rushing were credited as contributors & the recipe included this description: "When they are not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing & Slade Rushing are adding a French ingredient to a Southern recipe. For this recipe, crème fraîche replaces buttermilk in these extremely fluffy biscuits." The recipe yield is approx 22 biscuits & is not easily halved as it uses 1 egg, but any extra biscuits can be frozen for later use. Time does not include 30 min chill time. Enjoy!

Provided by twissis

Categories     Breads

Time 38m

Yield 22 Biscuits, 22 serving(s)

Number Of Ingredients 8

4 cups all-purpose flour (plus more for dusting)
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1/2 lb unsalted butter (2 sticks, cold & cut into 16 tbsp)
1 1/4 cups heavy cream
1/2 cup creme fraiche
1 large egg

Steps:

  • Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
  • Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
  • In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
  • Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
  • Roll out the dough 1-in thick. Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together & stamp out more biscuits. Transfer to baking sheets & chill until firm (about 30 min).
  • Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.

CREME FRAICHE BISCUITS



Creme Fraiche Biscuits image

Make and share this Creme Fraiche Biscuits recipe from Food.com.

Provided by loveleesmile

Categories     Breads

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 9

4 cups all-purpose flour, plus extra
all-purpose flour, for dusting
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into tablespoons
1 1/4 cups heavy cream
1/2 cup creme fraiche
1 large egg

Steps:

  • Preheat the oven to 400 degrees F. In a large bowl, whisk 4 cups of the flour with the baking powder, salt and sugar. Cut in the butter until it's the size of peas. Make a well in the center.
  • In a small bowl, whisk the heavy cream with the creme fraiche and egg and pour into the well. Stir with a fork until evenly moistened. Turn the dough out onto a lightly floured work surface and gently knead 2 or 3 times until it holds together.
  • Roll out the dough 1 inch thick. Using a 2 1/4-inch round cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Transfer to baking sheets and refrigerate until firm, about 30 minutes.
  • Bake the biscuits for 18 minutes, or until golden on top. Serve warm from the oven or at room temperature.

Nutrition Facts : Calories 249.4, Fat 17.4, SaturatedFat 10.7, Cholesterol 63.5, Sodium 296.5, Carbohydrate 20.2, Fiber 0.7, Sugar 0.3, Protein 3.4

CREOLE MEATLOAF (FOR ZWT-9)



Creole Meatloaf (For ZWT-9) image

Found at a cooking-by-country (or region) website, who does not smile when they see meat loaf on their dinner table? Pair this w/your favorite thick mashed potatoes & my also newly entered recipe for Louisiana Green Beans & you will feel like you are dining in Bayou Country. Enjoy!

Provided by twissis

Categories     Meatloaf

Time 1h5m

Yield 4 6 oz servings, 4 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 small onion, chopped
1 garlic clove, crushed
1 large carrot (finely chopped or grated)
1/2 green bell pepper, deseeded & chopped
2 tablespoons breadcrumbs (heaping)
2 egg whites, lightly beaten
2 teaspoons mustard
3 teaspoons creole seasoning
14 ounces canned chopped tomatoes
1 tablespoon cornstarch
3 ounces mushrooms, thin-sliced
salt and black pepper

Steps:

  • Preheat oven to 375F (190C) & grease a 9-inch long loaf tin.
  • Place all ingredients in a lrg mixing bowl & mix w/a fork until blended.
  • Transfer the meat mixture to the greased loaf tin, shape into a 9-inch loaf & bake for 40 minutes.
  • While the meatloaf is baking - In a sml bowl, mix the cornstarch w/a little water to form a runny paste. Then place the tomatoes in a saucepan w/the cornstarch mixture, salt & pepper. Cook over med-heat (stirring constantly) until thickened & set aside.
  • After the 40 minute bake time for the meatloaf, sprinkle mushrooms over the meatloaf, spoon the sauce mixture over the top & return the meat loaf to the oven for a further 15 minutes. Serve hot.

LOUISIANA GREEN BEANS (CREOLE RECIPE FOR ZWT-9)



Louisiana Green Beans (Creole Recipe for ZWT-9) image

Found at a cooking-by-country (or region) website, just reading this recipe took me back decades to a time growing up when we would pick beans from the garden & cook them until soft w/a combo of onion w/ham or bacon. I never cared when the main-course was as long as I could have a HUGE plate of those green beans. If it was my choice to make, I would definitely dbl this recipe! Enjoy!

Provided by twissis

Categories     Pork

Time 45m

Yield 4 4 ounce servings, 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
6 slices streaky bacon (cut into bite-sized pieces)
3 garlic cloves, crushed
1 lb fresh green beans (left whole)
1 large onion, chopped
1 tablespoon dried parsley
1 teaspoon creole seasoning
salt

Steps:

  • Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & sauté until onion is soft & golden brown.
  • Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
  • HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!

CAJUN CREOLE



Cajun Creole image

My mom had this recipe in a Women's Club or PTA cookbook. It sounds terribly strange, but it is quite good. You can make it in about half an hour, but it dirties 3 pans. I like to slice the hot dogs very thinly so you get a bit in every bite. The cabbage won't carry the salt of the dogs well so a bit of hot dog in every bite keeps you from adding more salt.

Provided by Lisa_OU812

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (12 ounce) package hot dogs, sliced
1 small head of cabbage, chopped chunky (any kind except Savory)
1 green pepper, chopped chunky
1 medium yellow onion, finely chopped
1 tablespoon garlic, minced (3-4 fresh cloves)
1 (6 ounce) can tomato paste
1 tablespoon ground cumin
1 -2 teaspoon hot sauce (4-5 good shakes)
2 cups cooked white rice
2 cups cooked cabbage water
1 tablespoon cooking oil (olive, canola, or vegetable)
1/2 teaspoon black pepper (to taste)

Steps:

  • Chop the cabbage into bite-sized pieces and put it in a pot with water (nearly cover the cabbage with water) and boil 7 minutes or until cabbage is about el dente.
  • Do not throw away the cabbage water!
  • Cook the rice now too.
  • Saute the onions, garlic, green pepper, and hot dogs in the cooking oil until the onions start to become transluscent and the hot dogs brown a bit.
  • Add cumin, black pepper, and garlic and saute another 30 seconds.
  • Add the tomato paste and 1 cup of the cabbage water.
  • Add in the cooked cabbage and mix it up. It should be a little saucy, if it isn't, add more of the cabbage water.
  • Let this simmer 10-15 minutes.
  • Add the tabasco sauce.
  • Serve over hot rice.

Nutrition Facts : Calories 552, Fat 31, SaturatedFat 11.1, Cholesterol 47.5, Sodium 1431.4, Carbohydrate 54, Fiber 7.5, Sugar 16.6, Protein 17.7

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