Volaille a la crème

This was surprisingly easy to make, especially since I made the Creme Fraiche a few days ago. I used chicken thighs because they are my favorite part of the chicken. It is tender and juicy. The Creme Fraiche gives the sauce a slight sour taste reminiscent of Stoganoff.  I am serving the dish over some penne pasta tonight. But it could be served marvelously with some fresh veggies.

Creme Fraiche

This is YUIMMY!! I cannot wait to start making things with the wonderful ingredient. Creme Fraiche has the consistency of whipped cream. It can be used in all kinds of French recipes;  I can wait to use it.

Pastitio

 

I first tasted Pastitio in Saudi Arabia. My now X sister-in-law had her chef prepare it for dinner one night back in 1985. I have been making it every since.  

Pastitio is a layered pasta dish that resembles Lasagna in assembly and that it has a meat sauce and pasta,but that is where the resemblance ends. The main spice is nutmeg, which encompasses the Bechamel sauce, the meat sauce and the two layers of penne pasta.

I actually enjoy Pastitio more than I do lasagna. The spices in Pastitio are few but the amazing taste and textures are perfect.

Creme Fraiche

Today I start the process of making creme fraiche. It is a long process so I won't have any pics up until it is completely finished. This will be my first time making creme fraiche; hopefully it will be successful.

Way back when I when I was a stay home mom. I use to make yogart and  labneh (an Arabic soft cheese); the process of making creme fraiche is similar.

Bastilla - January 31, 2010

 

Bastilla

Tonight was a grand dinner with family. We had a fresh greens with mushrooms and strawberries to start with mango vinaigrette. The Bastilla was a great success. My Father-in-law had two servings.  

The first time I learned how to make Bastilla was in Oklahoma during Ramadan; a group of us got together to learn how to make it. I unfortunately didn't get to finish making the finished product because my daughter decided to eat a bunch of Sudefed and ended up in the ER. 

Every since that night I have wanted to make this dish again. For years I would think of that night and the mixture of flavors and textures that are so unique this traditional Moroccan dish. 

I love the savory taste of the chicken, with onion; the different textures between the eggs and the sweet nuttiness of the almonds and sugar. 

In my version of Bastilla I leave off the dusting of the powdered sugar, because for me it makes the dish just too sweet. I also put a little touch of Rene here and there with my own secret ingredients.

I just had a thought that for a dinner party I would make these into individual Bastillas

 

Today I start this blog Au Truffes'

Anyone who has known me for very long knows that I love to cook. I love to take traditional recipes and make them my own.
What do I want to accomplish with this blog. I would love to bring my brand of cooking into your home for an intimate dinner for two or a dinner party for twenty of your closest friends. But, I know that first I need to prove that I know my stuff. So, I will post here the efforts of my labors. The food which I cook for my family and friends.

In fact, tomorrow I am hosting a birthday dinner for my Mother-in-law. It was suppose to have been tonight, but the snow had other plans. But, at least it gave me time to set everything up here.

Rene'