Cre`me Fraiche

This little discovery goes to my wife. She came home with a carton of cream and cultured buttermilk. I smelled the buttermilk and was disgusted with the flavor and smell. She was so excited and told me that she was gonna make some homemade sour cream. I responded with a HUGE resounding NO WAY! You aint gonna make me eat anything with that nastyness of buttermilk. She laughed and said, "Well, tough. Your going to try and thats that." She was happily excited and wanted to share the excitement with me. To make a long story very short, in turn, i learned my lesson and it was the most amazing flavored sour cream i have ever ever EVER had!!! PERIOD!

The almighty cheese

Life has many many simple and enjoyable pleasures. One of those said pleasures is the satisfaction of making your own cheese that is so elegant that it needs its own ramekin to be displayed in. It requires more energy to cook a pot of rice then it does to make fresh Flamage Blanc or what some of the traditionalists call Farmers Cheese. It is a very mild product that goes great with walnuts, grapes, apples, crackers and my absolute favorite, homemade artisan bread. The soft and creamy texture creates an amazing pairing with the crunchy crust and custardy crumb of homemade artisan breads, which i will have to post about soon. This is a BBQ and grilling site but, i think i can make an exception.