There’s a bunch of shortcut recipes for crème fraîche floating around out there. Our version still ain’t exactly the appellation d’origine contrôlée crème fraîche from Normandy, but the flavor is a bit closer to the real deal.
MBCMatthew Wright • July 15, 2015
This recipe contains anchovies. With that, I’m sure I’ve lost half my audience. I’ll keep going for the other three who either like anchovies or have come to learn that like them or not, they can lend the most intriguing umami flavor to all sorts of recipes.
Insofar as possible, I like to take advantage of what the earth is offering. In California, in midsummer, it offers blackberries. Our old backyard is covered in them: nasty thorny invasive weedy Himalayan blackberries. As much as I hate the plant, the fruit makes a hell of a good cocktail.