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 […]