Thursday, July 30, 2009

What's cooking

Today: Baked chicken meatballs with peperonata; baguette; chopped green salad. For dessert: salted caramel ice cream.

I was going to experiment and make my own creme fraiche but got nervous about the 8-10 hr. 72-degree incubation time. Even with the a/c going full time we can barely keep it at 78 here.

The kids are playing "zoo." There are 23000 stuffed animals in various exhibits all over the house - an aquarium, an aviary, Africa, and the nursery featuring a white tiger and baby leopard. Thank goodness for beanie babies.

1 comment:

Cindy said...

Here's the creme fraiche recipe from A Platter of Figs: heat 2 cups organic heavy cream (not ultra pasturized) to just under a boil. Cool to room temp. Stir in 1/4 cup plain yogurt or buttermilk. Cover with a clean towel and leave at room temp. for about 12 hours, longer if you want it more tart.

I've tried several recipes but want to try this one. I like the idea that you heat it to begin with--maybe that would help with your low room temp.

Did you make the ice cream? That sounds delicious!