CREMA
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Provided by Sam Sifton
Categories sauces and gravies
Time 2h5m
Number Of Ingredients 4
Steps:
- Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams
CHICKEN A LA CREMA
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g
CREMA DE ZANAHORIA (CREAM OF CARROT SOUP)
This vegan take on a Peruvian crema (creamed vegetable soup) uses fresh carrots, scrumptious herbs, and a potato for added texture. I originally posted this recipe on our website at www.coseppikitchen.com.
Provided by taylor.cook
Categories Vegetable
Time 30m
Yield 12 oz, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
- Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
- Saute the onion and garlic in a large pot until the onions are translucent.
- Once the onions have sauteed, transfer them to the blender and liquify.
- Season with salt and pepper to taste. Serve hot garnished with parsley.
CREMA DE FRUTA
This is a sweet Filipino cake recipe that's usually served during Fiestas. It's a delicious recipe that leaves no leftovers during celebrations and still makes your crave for more.I've also tried substitute sugar here after it's cooked and it's still good. Note: Recipezaar doesn't make me post properly at the left side the proper amount of ingredients hence I had to put it at the right side. glazed gelatin mixture calls for: 2 packets of unflavored gelatin.
Provided by Pneuma
Categories Dessert
Time 35m
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Custard Filling:.
- Combine and stir constarntly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps.
- Remove from heat and cool.
- Gelatin glazed topping:.
- Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
- Remove from heat and cool.
- To assemble:.
- Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
- Spread 1/2 of the custard filling on top of first layer making sure to even it out.
- Arrange1/2 canned fruits on top of custard.
- Repeat layering: ladyfingers, then custard, then fruits.
- Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
- Chill in the fridge until the gelatin is set.
- Serve.
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- In a sealable container, stir together the cream and yogurt. Cover and let sit at room temperature for 36 to 48 hours, until it becomes very thick*. (The mixture won’t spoil on the counter, since the acid in the mix prevents bacteria associated with dairy products.)
- Mix in the lime juice and salt. Taste and adjust lime as necessary. Mexican crema keeps in refrigerator for up 2 weeks, and will continue to thicken while refrigerated.
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