CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
BAREFOOT CONTESSA FISH WITH CREME FRAICHE
Make and share this Barefoot Contessa Fish With Creme Fraiche recipe from Food.com.
Provided by NumbaOneStina
Categories Low Cholesterol
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Nutrition Facts : Calories 928.6, Fat 54, SaturatedFat 15.6, Cholesterol 162.3, Sodium 8688.9, Carbohydrate 42.3, Fiber 24.7, Sugar 6.5, Protein 80.8
MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
CREME FRAICHE
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
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
BAREFOOT CONTESSA'S FRESH PEA SOUP
Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Now, I have finally tried the Fresh Pea Soup from that airing and found that I love it, as well. I prepared this with frozen peas, and while the original recipe did call for mint, I didn't have any on hand and omitted it. Pea soup may make some people's heads spin, but this is so good. Pairing with the flavorful Roasted Red Pepper Sandwich would be an incredible meal.
Provided by Ms B.
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
- Add the chicken stock, increase the heat to high, and bring to a boil.
- Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
- Off the heat, add the salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.
- With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.
- Pour the soup into a large bowl and repeat until all the soup is pureed.
- Whisk in the creme fraiche and chives and taste for seasoning.
- Serve hot with garlic croutons.
Nutrition Facts : Calories 288.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 42.1, Sodium 831.2, Carbohydrate 30.9, Fiber 7.2, Sugar 11.8, Protein 11.9
INA'S HONEY VANILLA CREME FRAICHE
Serve this over fresh berries or peach slices, or as a topping for pound cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
- To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.
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