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.