Tag Archives: creme fraiche

Breakfast Fried Rice

30 May

(Your next favorite killer comfort breakfast is good for you and has various tweaks for various diets…)

Breakfast Fried Rice

Breakfast Fried Rice, sans necessary extras

After a few years of On Food and Film (time sure flies!), it must now be obvious how much I love breakfast. Savory breakfast at least. Sure, I’ll eat a pancake or french toast if you shove it in front of me but otherwise, savory breakfast rules.

Well, then. Let me give you a savory comfort breakfast that will satisfy you completely. It’s also fairly healthy and can adapt to a variety of diets.

You see, along with loving breakfast, and chicken, and pasta, and salad, and… I love rice. I’ve mentioned that growing up Cajun the starch that was our staple was white rice not potatoes. Rice is a wonderful vessel for so many things… Gravy! Au jus! Red beans! Butter! Gumbo! Etouffee! When I was in grade school, I loved white rice topped with French’s Yellow Mustard (long story). Oh hell, I still do. But I even love rice all by its lonesome.

I also love fried rice. Once a week growing up in my hometown of Port Arthur, Texas, Mom, Dad, my brother David and I went to The Dragon Inn, a restaurant in downtown Port Arthur run by a wonderful man named Johnny. If you’ve seen the final scene of A Christmas Story, you know what Johnny and the restaurant were like, although The Dragon Inn was a long rectangle shooting in perpendicular fashion back from the street. It had a bar on one side and booths all along the other. Painted on the booth side wall, winding the length of the restaurant, was a single, very long Chinese dragon that enthralled me for years. Johnny is who hooked me on Mu Shu Pork, Sweet and Sour Pork, Beef with Snow Peas and amazing fried rice. 

Back to breakfast: I’ve been working out early mornings as of late, with a terrific trainer named Ryan, who suggested the best time to eat carbs was after a hard workout. When he said, ‘You can even use white rice’ I lit up, given I’ve been avoiding rice lately trying to slim down. His suggestion was the only encouragement I needed and voila! Breakfast Fried Rice was born.

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Homemade Crème Fraîche??!!

19 May

(how to make homemade crème fraîche you will eat with a spoon, plus suggested uses and recipes)

CremeFraiche

homemade crème fraîche

I can’t believe I’ve been cooking for years and didn’t know I could make crème fraîche at home with 90 seconds of prep. Well. Now I’m making it at least once a week, if not more, using this incredibly delicious and decadent ‘soured cream’ on everything. 

Less tart and much creamier than sour cream, I’ve used store bought crème fraîche for years. It’s terrific in soup and stews, wonderful on eggs, a better way to make creamy salad dressings, and is the perfect foil for both sweet and spicy dishes: it brings a slight tartness to a sweet dessert, adding depth and balance (how ‘chef’ does that sound!) and tempers a spicy dish, such as my skillet chilaquiles. 

Trust me… give this a try and you will ever after always have a jar of homemade crème fraîche in your fridge. The uses are near innumerable. 

Click here for the recipe: Continue reading

Winter Greens Lasagna

11 Mar
Lasagna

Winter Greens Lasagna

Everyone loves lasagna yet I know great cooks who won’t bother to make it at home, myself included for a long while, because it seemed too much work. 

Not true, not true!

I’ve learned over the past few years lasagna can be pretty damn easy to make, particularly when someone reveals to you, as my great friend and great cook Tiffiny told me, that you don’t have to boil the lasagna noodles. That blew my mind, given the one time I tried to boil the noodles, then layer them, was a nightmare of near biblical proportions.  I never got that tray of lasagna into the oven and I never tried again until Tiff told me, no you don’t have to do that. Just layer them into the lasagna out of the box.  Genius.

Ultimately, lasagna is simply layers of flavors you stuff in the oven and bake. Yes, the layers themselves determine how good it will be and you want to make sure it isn’t too dry. But particularly with some quality store bought ingredients, you can prep and layer a terrific homemade lasagna in 30 minutes or less. Lasagna also sits beautifully so you can prep it on a Sunday, have it ready to shove in the oven when you get home Monday and then have wonderful leftovers all week. 

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