I’m a pasta hound.  I don’t easily get bored of repetitious food, and I could probably happily eat pasta 5 days a week.  But last night I had a hankering for pasta redux.  I just wanted spirals cooked al dente, with a dollop of crème fraîche, a touch of salt and pepper, and maybe (just maybe) a sprinkling of cheese.  The problem?  I had no crème fraîche.

There is much I miss about France, but I think crème fraîche tops the list.  For those who are unfamiliar with it, it’s like sour cream but with a much mellower, subtler taste.  The French use it everywhere – salads, salad dressings, sauces, pasta, dessert, seafood, you name it, it’s probably used.  It doesn’t curdle, unless it’s low-fat, and who wants the low-fat version of crème fraîche anyway?  And it’s tasty, and smooth, and lovely to have.  Crème fraîche is as much a dairy-aisle staple […]