Tag: crème fraiche

Courgette fritters with minty crème fraiche

If you have a glut of courgettes in your garden or allotment and are running out of ideas for using them why not try this delicious fritter recipe? Grated courgettes are combined with Feta cheese and chives and are then fried and served hot or cold with a minty crème fraiche dip. They make a tempting snack to serve with any of your favourite dips and can be made as small or large as you like depending on the occasion. Ideal to serve as a canapé or as an unusual accompaniment to meat or fish dishes.

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Million Dollar Chicken – Of Course It Tastes Rich!

This take on the Standard Grill’s famous “Million Dollar
showed me once again that so many of life’s great culinary pleasures
happen when you least expect them. I saw this recipe featured on TV recently,
and chose to try it for two main reasons: one, it’s slathered in crème fraiche;
and two, it’s roasted over caramelized, chicken drippings-soaked bread.

I know, we had you at “slathered in crème fraiche,” but it
was the bread that I was really looking forward to when I pulled this out of
the oven, which is why I was so bummed when I thought I’d ruined it. Since I
got greedy and used an extra slice of bread, and also used a larger roasting
pan, the bread cooked to what would generously be referred to as

Several times during the glazing at the end, I contemplated
tossing them out and simply making a joke about it during the narration, but
I’m SO glad I didn’t. I can’t explain why, but not only didn’t it taste like burnt
toast, it truly tasted fantastic. For purely aesthetic reasons, I’ll
encourage you to use a smaller roasting pan, which will better insulate the
edges of the bread, but I wasn’t exaggerating when I described just how great
it really was. I promised to stop using the word “unctuous,” but it actually
seems appropriate here.

It was so saturated with chicken fat, caramelized juices,
and crème fraiche, that the bitterness from the darkest parts of the bread
seemed to balance the richness somehow. The point is, if mine was good this
dark, one shade lighter should get you even closer to million dollar chicken
nirvana. I hope you give this “rich” combo a try soon. Enjoy!

Ingredients for 4 portions:
4 1/2 pound whole chicken
salt and pepper to taste
1 lemon
1 bunch fresh thyme
1 bay leaf
3 cloves garlic (original recipe calls for adding a few cloves of garlic in the cavity with the herbs and lemon – I didn’t, since I had included garlic in the last twelve things I’d eaten, and was taking a break, but feel free to add!)
olive oil, as needed
3 thick slices day-old French bread (I used sourdough)

For creme fraiche glaze:
1 cup creme fraiche
1 zest of one lemon
juice of one lemon
1 tablespoon grated shallot puree
1 teaspoon Aleppo pepper

– Cook at 450 degrees F. for one hour, then glaze, cook for
10 minutes, and repeat until chicken is done. (Note: If you use a different
size chicken, you’ll obviously need to adjust your times. Cook until internal
temp in thickest part of thigh is 165 degrees F.)

– The original recipe from the Standard Grill in NYC calls for finishing with Maldon sea salt. I didn’t, but that always a nice option.

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Creamy Asparagus Leek Soup with Creme Fraiche

Keeping things green today in the spirit of St Patrick’s Day! Cream of asparagus is one of my favorite Spring soups. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish.

My daughter Madison loves helping me in the kitchen, here I let her snap off the tough ends of the asparagus – she’s a pro!

Creme fraiche is wonderfully creamy, and a bit thinner than sour cream. If that’s not available near you can swap it for sour cream or even Greek yogurt. If you want to go dairy-free, you can of course leave it out, it will still taste wonderful. Enjoy!

Creamy Asparagus Leek Soup with Creme Fraiche
Servings: 5 • Size: about 1 1/2 cups • Old Points: 2 • Weight Watcher Points+: 4 pt
Calories: 141 • Fat: 5 g • Carb: 20 g • Fiber: 5 g • Protein: 7 g • Sugar: 4  g
Sodium: 476 mg (without salt)  • Cholest: 14 mg


  • 2 lbs asparagus (2 bunches) tough ends snapped off
  • 1 tbsp butter
  • 4 leeks, white and pale green only, halved lengthwise, sliced thin
  • 2 cloves garlic, minced
  • 32 oz container + 1 cup Swanson reduced-sodium chicken broth
  • 2 tbsp Creme Fraiche[1]
  • kosher salt and fresh pepper to taste
  • optional chives for garnish


In a large heavy pot, melt better over medium-low heat. Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Add garlic and cook 1 minute, or until fragrant.

Chop the asparagus into 2-inch pieces. Add to the pot with the leeks. Add the broth and bring to a boil. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat and puree until smooth with a blender. Adjust salt and pepper, to taste.

To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.

Makes 7 1/3 cups


  1. ^ Creme Fraiche (www.amazon.com)

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