Fettuccine with Creme Fraiche

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            FOOD FUNNY
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Petra Durnin writes, "I think this qualifies as an Erma Bombeck
moment."

My best friend is very particular about what she gives her 3-year-old
daughter to eat and drink, so I was somewhat stunned the other
day when I saw she had bought two industrial-sized jugs of Paul
Newman's grape juice. I picked it up to look at the sugar content
and yelled to her in the other room, "Did you buy this grape juice?"

She simply replied, "Yes," not realizing how surprised I was.

I questioned further, "From concentrate?"

 From behind me her 3-year-old corrected, "No, from Costco."

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            TODAY'S RECIPE
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I really think that a pasta dish should be included with every "quick
and easy" menu because many of them can be assembled in less
time than the pasta takes to cook. Creme fraiche is becoming
easier to get in the Unites States these days, but I have included
a recipe for a reasonable facsimile. Of course, you can always
substitute yogurt or sour cream.

Fettuccine with Creme Fraiche

1 cup (250 ml) creme fraiche (recipe below) or sour cream
or yogurt
Juice and grated zest of 2 lemons
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or other pasta shape or egg noodles,
cooked according to package directions and drained
1 bunch arugula, chopped

Combine the creme fraiche, lemon juice and zest, half the Parmesan
cheese, and the salt and pepper in a bowl, stirring to combine. Toss
with the cooked pasta. Add the arugula and toss to combine. Garnish
with the remaining Parmesan. Serves 4 to 6.

Real creme fraiche is virtually impossible to obtain in the United
States because the law requires that cream be pasteurized, which
kills the naturally occurring bacteria that turn the cream into a thick,
velvety gift of nature. This recipe produces a very good facsimile
whose advantage is that it can be boiled in soups and sauces
without curdling like regular cream. It is also delicious spooned
over cobblers, puddings, and fresh fruit.

Creme Fraiche

1 cup (250 ml) whipping cream
1 Tbs (15 ml) buttermilk

Combine the cream and buttermilk in a glass bowl and allow to sit
covered at room temperature for 8 to 24 hours, until very thick. Stir
and store covered in the refrigerator for up to 10 days. Makes 1 cup
(250 ml).
Received on Wed Mar 15 08:00:05 2006