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Medical Forum / Diseases and Disorders / Diabetes / July 2007Crème fraîche with Blueberries
Hello all you gourmands out there... As I write this, I am enjoying some delicious homemade Crème fraîche with a touch of Splenda, made by SWMBO, a true gourmet cook, with fresh blueberries... It is diabetic friendly, and calculated to make your evening splendid! Try it. You'll like it! Will, T2 >Hello all you gourmands out there... > [quoted text clipped - 7 lines] > >Will, T2 Here is a fairly good recipe from Joy of Baking that some of you might want to try... Please note: the version I enjoyed as an appetiser tonight was made with Splenda, and not sugar. http://www.joyofbaking.com/CremeFraiche.html I went to a dinner party last night, and Tricia's version, which is a little different from this one was a big hit... She used half and half and cream cheese. Will post our recipe if there is any interest. Will, T2 > >Hello all you gourmands out there... > [quoted text clipped - 23 lines] > > Will, T2 I'd love the recipe, Will. I always wondered what creme fraiche was. It sounds wonderful! Cindy >>Hello all you gourmands out there... >> [quoted text clipped - 23 lines] > > Will, T2 Yes, please post your recipe. I seem to be able to eat any amount of berries with no ill effects. (Not sure about the crème fraîche....) Thanks, MaryL >http://www.joyofbaking.com/CremeFraiche.html Fascinating - here, it's cheaper to buy the creme frais (and it's good quality) than to buy the cream and make it myself... I always have a pot in the fridge. As well as dolloping it on berries, I put some in cauli mash... mix half-and-half with Greek yoghurt as a dip... add it to creamy sauces... lovely stuff. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 >>http://www.joyofbaking.com/CremeFraiche.html > [quoted text clipped - 8 lines] >D&E, 100ug thyroxine >Last A1c 5.6% BMI 25 Hi Nicky, I am going to put up a recipe later today that is a little different from the one on that web site. Your Greek yogurt idea with the half and half sounds like a good idea, too! Will, T2 >>Hello all you gourmands out there... >> [quoted text clipped - 23 lines] > > Will, T2 Ok, I'm going for it. I'm gonna stand up and speak out for all the hundreds of lurkers who are waiting for somebody whose not embarrassed show some guts..... what the hell is Crème fraîche? John...lol > Here is a fairly good recipe from Joy of Baking that some of you might >> want to try... [quoted text clipped - 17 lines] > >John...lol Hi John, From the French, it literally translates to "fresh cream". Actually, as it has evolved in fine dining, the term suggests a hint of sour cream.... The way it most commonly prepared as an item of cuisine, is much as i have outlined in the earlier posts... One can get it prepared in a commercial preparation, or one can make it for himself/herself from buttermilk and cream, cream cheese and half and half, or perhaps a yogurt combo with half and half. It is as much about flavor as consistency. In the recipe I posted earlier today, I suggested a little Splenda.... Will, T2 >> Here is a fairly good recipe from Joy of Baking that some of you might >>> want to try... [quoted text clipped - 35 lines] > > Will, T2 "Ah ha," sighed three hundred lurkers. John >"Ah ha," sighed three hundred lurkers. > >John Come on over, buddy, and I'll show you what I'm talking about ;-) It really is very good stuff! Will, T2 >>"Ah ha," sighed three hundred lurkers. >> [quoted text clipped - 4 lines] > > Will, T2 My sister, a truly grand cook, called French cuisine "peasant food." Seems all the fine, modern French dishes, with which we are so familiar, come not from the tables of the rich and famous, but from the gleanings of poor farmers. John >Seems >all the fine, modern French dishes, with which we are so familiar, come not >from the tables of the rich and famous, but from the gleanings of poor >farmers. That does not make it any the less good and tasty.... Will, T2 >>Seems >>all the fine, modern French dishes, with which we are so familiar, come [quoted text clipped - 5 lines] > > Will, T2 I wonder if France has Exclusive fried chicken establishments. John >I wonder if France has Exclusive fried chicken establishments. Mabye if they are French fried chicken establishments... ;-) Will, T2 There are some establishments here but they are mainly in the centre of cities ... But nobody goes there any more as they were SO crowded "johnniemccoy@" <johnniemccoy@NOSPAMhotmail.com> a écrit ... >>>Seems >>>all the fine, modern French dishes, with which we are so familiar, come [quoted text clipped - 9 lines] > > John > Ok, I'm going for it. I'm gonna stand up and speak out for all the hundreds > of lurkers who are waiting for somebody whose not embarrassed show some > guts..... what the hell is Crème fraîche? > > John...lol It's heavy cream with a culture added to make it slightly sour. It's much less thick and sour than American-style sour cream, maintaining a balance with the lactose (sugar) in the cream. You can find it in most supermarkets, at least in larger cities in the US. You can make it at home using heavy cream with a dash of buttermilk, and letting the mixture sit out so the culture can bloom. Jim >> Ok, I'm going for it. I'm gonna stand up and speak out for all the >> hundreds of lurkers who are waiting for somebody whose not embarrassed [quoted text clipped - 11 lines] > > Jim I don't know, Jim.... leaving my milk out so something can bloom in it... it don't sound like a "city boy" type of thing. John >I don't know, Jim.... leaving my milk out so something can bloom in it... it >don't sound like a "city boy" type of thing. It probably isn't :D my mother, who was Russian, used to make a version called phonetically something like "Prosta croisha" - the first stage in cheese making, if you let it go further. The Russian translates to "rotten milk", much more accurate than the French : ) Still tastes gorgeous, though. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 >It probably isn't :D my mother, who was Russian, used to make a >version called phonetically something like "Prosta croisha" - the >first stage in cheese making, if you let it go further. The Russian >translates to "rotten milk", much more accurate than the French : ) >Still tastes gorgeous, though Of course other names for the same, or similar, stuff might be clabber, curds and whey, cottage cheese... Remember little Miss Muffet, sitting on her tuffet? Will, T2 "Prosta croisha" Prosta (or prosto) means 'just', 'only' or 'merely' Croisha means 'sour' Just sour 'stuff' (by inference) so, just sour milk ... HTH "Nicky" <ukc802466929@btconnect.com> a écrit ... > It probably isn't :D my mother, who was Russian, used to make a > version called phonetically something like "Prosta croisha" - the [quoted text clipped - 6 lines] > D&E, 100ug thyroxine > Last A1c 5.6% BMI 25 >"Prosta croisha" > >Prosta (or prosto) means 'just', 'only' or 'merely' >Croisha means 'sour' >Just sour 'stuff' (by inference) so, just sour milk ... Hmmm - my mother was very fond of the stuff :D Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 My wife eats it all the time. She adores tomatoes & chocolate (not necessarily in that order, nor together) and often eats tomatoes with sour cream as vegetable accompaniment. "Nicky" <ukc802466929@btconnect.com> a écrit ... >>"Prosta croisha" >> [quoted text clipped - 8 lines] > D&E, 100ug thyroxine > Last A1c 5.6% BMI 25 "Nicky" <ukc802466929@btconnect.com> wrote in message >..... The Russian translates to "rotten milk... > > Nicky. ....I'm outa here! John >You can find it in most supermarkets, at least in larger cities in the >US. You can make it at home using heavy cream with a dash of buttermilk, >and letting the mixture sit out so the culture can bloom. Hi Jim, Yes, that would be about it, except that it is not always available in many places. For instance, here in Tidewater, Virginia... a major metropolitan area with around 2 million people, it is not always very available... So we make our own. Will, T2 > It's heavy cream with a culture added to make it slightly sour. It's > much less thick and sour than American-style sour cream, maintaining a [quoted text clipped - 3 lines] > US. You can make it at home using heavy cream with a dash of buttermilk, > and letting the mixture sit out so the culture can bloom. How long do you need to let it grow? When I do yoghurt, I leave it at a very low heat for 8-12 hours depending on how much zip I want. Is there a specific culture for creme fraiche? I keep yoghurt cultures in my freezer so I can start it any time I want. Priscilla >How long do you need to let it grow? When I do yoghurt, I leave it at a >very low heat for 8-12 hours depending on how much zip I want. > >Is there a specific culture for creme fraiche? I keep yoghurt cultures >in my freezer so I can start it any time I want. I think the recipe in the link I posted is a pretty good guide, Priscilla. The culture there would come from the buttermilk. Will, T2 "Priscilla H. Ballou" <vze23t8n@verizon.net> wrote in message news:vze23t8n- > I keep yoghurt cultures in my freezer so I can start it any time I want. > > Priscilla Good God, Priscilla!.. lol. To me, "from scratch" means cash at the drive-thru instead of visa. John (hehe) >"Priscilla H. Ballou" <vze23t8n@verizon.net> wrote in message news:vze23t8n- >> [quoted text clipped - 6 lines] > >John (hehe) Try this John. Even I can make the stuff, and I had never eaten it before diagnosis: http://loraldiabetes.blogspot.com/2006/11/yoghurt.html Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraltraveloz.blogspot.com/ latest: Mossman Gorge in the Daintree Rainforest http://loraldiabetes.blogspot.com/ latest: Self-Testing and Type 2 Management >>"Priscilla H. Ballou" <vze23t8n@verizon.net> wrote in message >>news:vze23t8n- [quoted text clipped - 17 lines] > Everything in Moderation - Except Laughter. > -- Sorry, Allan, they already ruined it for me with that rotton russian discription...lol John Wuss ! ... it's only a description ... "johnniemccoy@" <johnniemccoy@NOSPAMhotmail.com> a écrit ... >>>> I keep yoghurt cultures in my freezer so I can start it any time I >>>> want. [quoted text clipped - 18 lines] > > John >Sorry, Allan, they already ruined it for me with that rotton russian >discription...lol Yoghurt is completely different - it's very cultured :D Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 >>Sorry, Allan, they already ruined it for me with that rotton russian >>discription...lol > > Yoghurt is completely different - it's very cultured :D > > Nicky. Milk with class gone bad? John > >Sorry, Allan, they already ruined it for me with that rotton russian > >discription...lol > > Yoghurt is completely different - it's very cultured :D Indeed. Yoghurt is a *proper* fermented product. It wears its white gloves whenever it leaves the house. Priscilla johnniemccoy@ wrote in message <5Bdri.1118$vW.381@trnddc08>... >Ok, I'm going for it. I'm gonna stand up and speak out for all the hundreds >of lurkers who are waiting for somebody whose not embarrassed show some >guts..... what the hell is Crème fraîche? > >John...lol What? You don't watch The Barefoot Contessa? She has a special little mold with holes in it and everything. :-) Cheri > johnniemccoy@ wrote in message > <5Bdri.1118$vW.381@trnddc08>... [quoted text clipped - 10 lines] > > Cheri I'm guessing that ain't the one with Ava Gardner. Jhn > Hello all you gourmands out there... > [quoted text clipped - 5 lines] > > Try it. You'll like it! Alas, but I might like it but I wouldn't like the results. Raw blueberries treat my digestive tract like the Olympic luge run. And they pick up their cheering fans and bring them along for the ride as they go. *sigh* Priscilla >Alas, but I might like it but I wouldn't like the results. Raw >blueberries treat my digestive tract like the Olympic luge run. And >they pick up their cheering fans and bring them along for the ride as >they go. *sigh* Yeow! Poor Priscilla.... Sorry it does not work for you. Mind if I eat the portion I was saving for you? ;-) Seriously, I hope you do not have many other intolerances. When are you going to camp? I have been telling several of my family members and friends about that place. It really does sound like it is a lot of fun! I might go myself, if I had the time... Will, T2 > >Alas, but I might like it but I wouldn't like the results. Raw > >blueberries treat my digestive tract like the Olympic luge run. And [quoted text clipped - 3 lines] > Yeow! Poor Priscilla.... Sorry it does not work for you. Mind if I eat > the portion I was saving for you? ;-) Enjoy! > Seriously, I hope you do not have many other intolerances. I have a few, but I haven't identified all of them. I just know when I've run afoul of them. :-( > When are you going to camp? I have been telling several of my family > members and friends about that place. It really does sound like it is > a lot of fun! Three weeks! Whee! I'm collecting my gear and beginning to think about how to pack everything up so it'll fit in my friend's car. Last year I took the train, but a friend I made last summer is giving me a ride this year, so I'm not restricted to what I can physically haul by myself. Not *too* much extra... just stuff for the front porch of the cabin -- folding chairs, inflatable parrot, flamingo whirligigs on stakes... And a few food items to make the meals more friendly. I can handle more carbs when I'm up there (more physical activity), but they don't specialize in whole grains, so I'm taking some Trader Joe's whole wheat "British Muffins" and some good whole grain bread for my late night PB&J sandwiches. Dinner is very early there by my schedule, and I need a snack around 11:00 so I'm not starving during the night. Last year I bit the bullet and used their Wonder bread, but I'd rather use better bread. Overall the meals are good -- eggs and bacon/ham/whatever available every morning, always lots of salad at lunch and dinner along with decent meat and often a good hot veg, but there are LOTS of yummy carb-laden foods, too. The cooks are good, and everything is too tempting. First night there we have an ice cream social. *sigh* But I walk a fair amount there, and I can exercise portion control. A couple of pieces of home fries with my eggs in the AM removes the feeling of deprivation and make little difference in the end result. > I might go myself, if I had the time... It's not too late. They're still taking registrations! Maybe you could be in my Rainbow Group. :-) Priscilla >Not *too* much extra... just stuff for the front porch of the cabin -- >folding chairs, inflatable parrot, flamingo whirligigs on stakes... Good to see you have the priorities right. Is the Norwegian Blue wired to it's perch? Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraltraveloz.blogspot.com/ latest: Mossman Gorge in the Daintree Rainforest http://loraldiabetes.blogspot.com/ latest: Self-Testing and Type 2 Management > On Sat, 28 Jul 2007 20:33:46 -0400, Priscilla Ballou > [quoted text clipped - 5 lines] > > Is the Norwegian Blue wired to it's perch? ...'E's stunned'!! Beautiful plumage! LOL! > > Is the Norwegian Blue wired to it's perch? > > ...'E's stunned'!! Beautiful plumage! LOL! No, no, no.. he's just pining for the fjords. > > On Sat, 28 Jul 2007 20:33:46 -0400, Priscilla Ballou > > [quoted text clipped - 7 lines] > > ...'E's stunned'!! Beautiful plumage! LOL! Ah, ok. Now I get it. Priscilla > >Not *too* much extra... just stuff for the front porch of the cabin -- > >folding chairs, inflatable parrot, flamingo whirligigs on stakes... > > Good to see you have the priorities right. > > Is the Norwegian Blue wired to it's perch? I didn't know they had parrots in Norway. ;-) There used to be an escaped parrot living in my neighborhood here in Boston. Apparently a number of Quaker Parrots (I think that's the name) have escaped and formed colonies on the east coast. They're the only parrots who can live above the snowline. Apparently they've adapted well to inner city social structures -- they form gangs and throw out other birds from their established nests, taking them over. I kid you not. Priscilla >> >Not *too* much extra... just stuff for the front porch of the cabin -- >> >folding chairs, inflatable parrot, flamingo whirligigs on stakes... [quoted text clipped - 14 lines] > >Priscilla Not a Python fan then? :-) Interesting comments though - thanks. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraltraveloz.blogspot.com/ latest: Mossman Gorge in the Daintree Rainforest http://loraldiabetes.blogspot.com/ latest: Self-Testing and Type 2 Management >>> Not *too* much extra... just stuff for the front porch of the cabin -- >>> folding chairs, inflatable parrot, flamingo whirligigs on stakes... [quoted text clipped - 13 lines] > > Priscilla Yup, Quakers are illegal to own in many states because some irresponsible owners have let them out and they have wreaked havoc on the native bird population, and generally made a nuisance of themselves. I currently have a Quaker in my store (they are not illegal in Iowa) waiting for a good home. They are very personable birds, many can learn to talk quite well, and they can be very sweet. Emily >>>> Not *too* much extra... just stuff for the front porch of the cabin -- >>>> folding chairs, inflatable parrot, flamingo whirligigs on stakes... [quoted text clipped - 21 lines] > >Emily Apart from cuckoos and their well-known habits, we have a bird called the Currawong which tends to take over the territories of other birds. I used to like them until I learnt more about them. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraltraveloz.blogspot.com/ latest: Mossman Gorge in the Daintree Rainforest http://loraldiabetes.blogspot.com/ latest: Self-Testing and Type 2 Management > >>> Not *too* much extra... just stuff for the front porch of the cabin -- > >>> folding chairs, inflatable parrot, flamingo whirligigs on stakes... [quoted text clipped - 19 lines] > waiting for a good home. They are very personable birds, many can learn > to talk quite well, and they can be very sweet. Yeah, I was making friends with our local parrot when he spotted greener pastures a few blocks away. I'd talk to him, and he'd rasp at me. I'd nicknamed him "Ralph" because that seemed to be the bulk of his conversation. Priscilla I guess i have to be counted out as a gourmand because I dont even know what creme fraiche is. lol and it sounds so good, I better not learn. hahahaha Loretta >Hello all you gourmands out there... > [quoted text clipped - 7 lines] > >Will, T2 I would say the basic idea that we used employed mixing about 5 oz of cream cheese with about a tablespoon of half and half, and about a half teaspoon of Splenda. Then we used a whisk to mix. Of course, when you make your own, it really becomes a matter of individual taste and preference. Nicky's Greek yogurt idea sounds very good, also.... Will, T2 >Nicky's Greek yogurt idea sounds very good, also.... I have some plums poaching in spiced wine atm, to have with a spot of creme fraiche and yoghurt for pudding tomorrow... Who says this is an unliveable diet! Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 >I have some plums poaching in spiced wine atm, to have with a spot of >creme fraiche and yoghurt for pudding tomorrow... > >Who says this is an unliveable diet! Hi Nicky, Thanks for the suggestion... Spiced wine is in the plan for later today. :-) Will, T2 Wow ! Where did this come from ? .. I have no OP to refer to which makes me think there is a lot wrong with the usenet account I am using. Anyhow, this is most welcome, as I happen to have both articles in my fridge. mmmmmmmmmmmmmmmmmmmmm ! lol, Frank "Will, T2" <wmmckee@cox.net> a écrit ... >>I have some plums poaching in spiced wine atm, to have with a spot of >>creme fraiche and yoghurt for pudding tomorrow... [quoted text clipped - 7 lines] > > Will, T2 >Wow ! >Where did this come from ? .. I have no OP to refer to [quoted text clipped - 7 lines] > >lol, Frank Hi Frank, I started this thread with a post about what I was having for an afternoon snack on Saturday... It was actully left over from a party the night before, and we made our own. Hope you like it! Will, T2 Bonjour, Will ! I gleaned as much from the post. It is a rich idea (c'est une riche idée) which I intend to follow very soon, since my general BG levels are down from the levels when I "arrived" here... From the 190-210 down to almost the 120s ... And all thanks to the team of good, kind people here who give solid advice and make efforts to avoid 'flame wars' ... F >>Wow ! >>Where did this come from ? .. I have no OP to refer to [quoted text clipped - 17 lines] > > Will, T2 >Bonjour, Will ! > [quoted text clipped - 8 lines] > >F And bonjour to you, too, Frank! I put out a recipe for making your own crème fraîche, as well as a link that discusses making it from cream and buttermilk. I think you saw Nicky's idea of using half and half with Greek yogurt... Let me know if you want me to repost that link and/or the recipe for making it from cream cheese and half and half. Of course, where you are, crème fraîche must be readily and cheaply available... That is not always the case here in the US, so we often just make our own. Will, T2 |
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