Cold shrimp with tarragon cream sauce

This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.

1 lemon, halved

1 c white vinegar

6 cups water

3 tbsp sugar

3 tbsp of salt

1 lb raw wild shrimp

2 tsp celery seed

1/2 c – 3/4 c creme Fraiche

3 tbsp finely chopped tarragon

Lettuce for serving the shrimp

Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.

Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.


Quick Biscuits and Berries

This is a quick and easy recipe for strawberries (or any berries) on biscuits.

2 pints strawberries, halved or quartered if large

1 tbsp sugar

1 c flour

1 1/2 tsp baking owoder

1/2 tsp salt

1 c creme fraiche or sour cream

1 c whipped cream or creme fraiche

Preheat oven to 425. Line a baking sheet with parchment or baking mat.

Combine strawberries with sugar and set aside.

Stir together the flour, baking powder and salt. Add the creme fraiche and stir With a fork until dough begins to form. Dump on a floured surface and knead a couple times. Pat into 4 pieces about 1 inch thick.

Bake 15 minutes until lightly browned. Allow to cool for a couple minutes.

Spit the biscuit in half top with strawberries and whipped cream.

Serves 4.

Tater Tot Waffles

This is from F&W with a little twist from me. This is the ultimate weeknight comfort food!

Nonstick cooking spray
8 cups thawed frozen Tater Tots (32 ounces)
Flaky sea salt

Heat a waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.

With Truffles Egg:

Bring a large pot of water to a simmer, add 1 tbsp white vinegar. Crack eggs into a small dish then gently add to simmering water. Cook 4 minutes. Drizzle tot waffle will a little truffle oil, top with egg, salt and pepper.

With Proscuitto Mustard & Arugula:

Mix 1/4 c creme fraiche and 2 tbsp whole grain mustard in a bowl. 

Toss 2 c baby arugula with 1 tsp lemon juice and 1 tsp olive oil in a bowl. 

Top each waffle with 1 tbsp of the creme fraiche sauce, Proscuitto and 1/2 c arugula. Garnish with cornichons.

Serves 4.

Pasta with Asparagus

2 egg yolks
1 1/2 c creme fraiche
5 oz parmesan, grated
1 clove garlic, minced
1 lb asparagus
8 oz pasta

Bring a large pot of salted water to a bowl. Cook Asparagus for 3 – 4 min until just aldente. Remove and cut into 1 inch pieces. 

Cook pasta according to package

In a large pan, whisk together eggs, creek fraiche, Parmesan and garlic. Cook over low heat until it starts to thicken. Add pasta and Asparagus.

Serves 4.

Smoky Frittata

Ottolenghi knocks it out of the park with another great veggie dish! Serve as a main course with a green salad.

1 small cauliflowe, steamed and cut into florets.
6 eggs
4 tbsp creme fraiche
2 tbsp dijon mustard
2 tsp smoked paprika
1/4 chives, minced
6 oz smoked mozzeralla cheese, grated
2 oz mature cheddar, grated
Salt and pepper
olive oil

Preheat oven to 375.

In a large cast iron skillet, heat the oil over medium heat, cook cauliflower until golden, flip and do the same on the other side. 

Combine eggs, creme fraiche, Dijon, paprika, chives, salt, 3/4 cheese and pepper in a bow. Pour over cauliflower, top with leftover cheese and bake 10 – 12 minutes until set and golden brown.

Serves 4 – 6.

Pasta with Asparagus 

This dish is Perfect for meatless Monday and comes together in the time it takes to cook pasta.

8 oz pasta
8 oz creme fraiche
1 tbsp olive oil
2 cloves garlic or 1 bunch green garlic, sliced thin 
1 bunch of asparagus
1/4 c grated parmigianno
Aleppo pepper
Sage pesto

Bring a pot of salted water to a boil. Add asparagus and cook for 3 – 4 minutes. Chop and set aside. Cook pasta according to package.

In a 12 inch skillet heat olive oil over medium heat, add garlic and cook for 4 minutes, stir in creme fraiche. Add pasta, asparagus and cheese and stir tocombine.

Serve with Aleppo pepper and a tbsp of date pesto.

Serves 4. 

Fennel and Chard Puff

It tastes as good as it looks! It’s worth the effort.

2 tsp grated parmesan
1 TBSP butter
1 lb fennel bulb, sliced thin
1 TBSP honey
Salt and pepper
1 bunch of chard, chopped small
1 lemon
2 shallots, sliced thin
4 eggs
1/2 c creme fraiche
6 oz gruyere cheese
1 TBSP cornstarch
2 tsp minced herbs, parsley, thyme and chives

Preheat the oven to 400 with a baking sheet set on rack in the upper 3rd of the oven. Butter a shallow 8 inch casserole and dust with Parmesan.

In a large skillet over medium high heat, melt butter. Add fennel and shallots and cook until starting to brown, stir in honey, salt and pepper. Cook until carmelized. Add the chard and lemon and cook until chard is soft and liquid is absorbed.

Separate eggs. Add creme fraiche, cheese, herbs and corn starch to the yolks, stir to combine. 

Beat egg whites until stiff. Stir 1/3 into the yolk mixture, stir in veggies.. Fold in remain white and pour into prepared pan.

Carefully place on preheated baking sheet and bake for 18 minutes. 

Serves 4.

Pomme de Terre Gratin

 Simple and elegant – Patricia Wells is da bomb.

1 clove garlic
2 lb russet potatoes, sliced 1/8 inch thick
1 c gruyere, grated
1 c creme fraiche
1/2 c half and half

Preheat oven to 350.

Rub a gratin dish with garlic.

Layer 1/2 the potatoes, top with 1/2 the creme fraiche, salt and cheese. Top with remaining potatoes, cheese, creme fraiche and half and half.

Bake for 60 minutes until crisp and golden on top.

Serves 6.

Pasta with Asparagus in Lemon Cream Sauce

 Pasta is my go to when I’m just too tired to cook, and it generally takes less time than takeout. This one combines my favorite spring veggie with a light lemon cream sauce – so yummy!

8 oz pasta
1 lb asparagus, steamed and chopped into 1 inch pieces
Zest & juice of 2 lemons
1/4 c creme fraiche
1/2 c ricotta
1/4 c chives, minced
Salt and pepper
Aleppo pepper

Cook pasta according to package.

In a 12 inch skillet, heat lemon juice & zest, creme fraiche, riccota and salt and pepper ocer low heat, until smooth. Add asparagus, chives and pasta and toss to combine. Top with parmigiano and aleppo pepper.

Serves 4. 9 WW PP.

Pasta with Truffled Spinach Cream Sauce

What better way to end a Monday than with a big bowl of truffle infused pasta topped with truffled bread crumbs. The best part, it only takes a few minutes to whip up!

8 oz pasta
2 pieces day old bread
1/2 tsp garlic powder
8 oz Creme fraiche
12 oz spinach
2 cloves garlic, minced
Truffle oil
Truffle salt
Jarred chopped truffles (optional)
Parmigiano cheese

Cook pasta according to package.

Chop bread in a food processor into medium size crumbs. Dump into a non stick skillet, toss with garlic powder and drizzle with a little truffle oil. Cook over medium low heat until lightly browned, tossing often. Set aside.

Chop the spinach in the food processor until finely chopped. Dump in a 12 inch skillet with the creme fraiche and garlic, cook over low heat, stirring. Cook for about 8 minutes (I started this when I started cooking the pasta.

Add drained pasta to the skillet, chopped truffles (if using), and a little truffle oil, stir to combine and cook for 2 minutes. Serve with a drizzle of truffle oil, truffle salt and parm, topped with truffled bread crumbs.

Serves 2 – 4.