cream

Tuscan chicken rissoles recipe

chicken mince

garlic, crushed

tsp rosemary, chopped

parmesan, grated

tbsp sun-dried tomatoes,

breadcrumbs

olive oil

butter

sun-dried tomatoes, sliced

baby spinach

Slow cooker creamy French onion steak recipe

brown onions, sliced

garlic,

1kg beef rump steak

sachet French onion soup mix

milliliters cream

Worcestershire sauce

thyme

This Creamy Salmon Pasta recipe is a great way to show off what a "home chef" you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta with Spinach

Nonstick cooking spray

salmon 3/4 pound)

kosher salt, divided, plus more for pasta water

black pepper, divided

linguine

unsalted butter

garlic cloves,

heavy cream

dry white wine

lemon

box (5 ounces) baby spinach

capers

Lemon wedges, for garnish (optional)

Preheat oven to 400 degrees F. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 12 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Meanwhile, in large pot of boiling salted water, cook linguine according to package instructions.

Meanwhile, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

Drain linguine and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.

Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over linguine. Serve garnished with lemon wedges, if desired.

https://mediavine-res.cloudinary.com/video/upload/fv6ln8f7yhcrrkyaej1r.mp4

This Creamy Salmon Pasta recipe is a great way to show off what a “home chef” you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta

Pour an easy and flavorful mushroom gravy recipe over your next meatloaf. Using cremini mushrooms, Marsala wine, beef broth, and heavy cream, Chowhound&#39;s recipe...

Creamy Mushroom Gravy

cremini mushrooms, stems trimmed and thinly sliced

shallot

Kosher salt

black pepper

all-purpose flour

dry Marsala wine

low-sodium beef broth

KetoDiet Blog

unsalted butter (57 g/ 2 oz)

granulated

Allulose

(100 g/ 3.5 oz)

whipping cream (120 ml/ 4 fl oz)

sea salt for salted caramel

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Mushroom soup

onions

organic chicken or vegetable stock cube

garlic

portobello mushrooms

100 g basmati rice

single cream

truffle oil

chestnut mushrooms

ciabatta

apple

½ a bunch of fresh curly parsley

Stilton cheese

walnuts

Ultracreamy but still ethereally light, these individual custards are set with lemon juice rather than eggs, cornstarch or gelatin. They are thick and velvety, but not overly rich, with a bright, clean citrus flavor. Based on a British dessert called a posset, the key is to simmer the cream and sugar before adding the fresh lemon juice, giving the cream a chance to thicken slightly. In this summery version, the custards are served with a topping of syrupy, sugared strawberries and a sprinkling of freshly ground black pepper, which adds a gentle spicy note without overwhelming the fruit.

No-Bake Lemon Custards With Strawberries

sugar

fine sea salt

lemon juice (from 2 to 3 lemons)

strawberries

black pepper,

In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.

Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.

Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into six 6-ounce ramekins or small bowls.

Refrigerate, uncovered, until set, at least 3 hours.

As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.

To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

Ruth's Chris Potatoes au Gratin Copycat

onion,

garlic clove,

salt

chicken stock

heavy cream; add a little more if it doesn’t cover potatoes

parsley

Melt the butter, and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds. Add the stock, cream, and potatoes and bring to a good (not a boil) simmer. Cover, reduce heat to medium-low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning to your taste. Gently stir.

Transfer the mixture to a buttered 8 x 8&#8243; or equivalent sized baking dish (or about five to six individual casseroles). Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.

Note: Although our family loves this just as is, this is a very creamy dish with cream, potatoes and cheese, and just a little onion, one clove garlic and the bit of chicken stock for additional flavor. It&#8217;s fine to taste the sauce before you transfer to the casserole and be sure to adequately season with salt and pepper. If you are a person who prefers a dish that is more highly flavored, feel free to increase the onion and/or garlic to taste.

Whipped egg whites lighten up this classic spiked eggnog just a bit, without losing the richness of the original.

Classic Eggnog Recipe

eggs, separated

sugar (5 ounces; 140 grams), divided

(700 milliliters) whole milk

(475 milliliters) heavy cream

(475 milliliters) dark rum, brandy, or a mix

For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.

For Extra-Light and Foamy Eggnog: Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. (Alternatively, use a handheld electric mixer or hand blender in a large bowl.) Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.

Add egg yolks and remaining sugar to now-empty mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.

The key to this gratin is having the mixed root vegetables sliced to the same thickness to they cook at the same rate.

Root Vegetable Gratin

unsalted butter, divided,

Parmesan, divided

thyme plus 1 Tbsp. leaves

salt and black pepper

chicken broth

celery root, peeled, sliced 1/16” thick

rutabaga, peeled, sliced 1/16” thick

turnips, peeled, sliced 1/16” thick

Yukon Gold potatoes, peeled, sliced 1/16” thick

garlic cloves, thinly sliced

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Bon Appétit

Preheat oven to 400°. Butter a shallow 2-qt. baking dish. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup Parmesan and 1 Tbsp. thyme leaves; season with salt and pepper and set aside.

Bring cream, broth, thyme sprigs, and remaining 2 Tbsp. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm.

Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin.

Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.

Brandy Milk Punch

brandy

heavy cream or almond milk

simple syrup

vanilla extract

nutmeg (for serving)

Combine brandy, cream, simple syrup, and vanilla extract in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with nutmeg.

Supermarkets would have you believe it’s always mushroom season. It is—for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth seeking out at the farmers’ market. Whichever one you pick, all they’ll need is a quick sear in a hot pan before being tossed into a creamy pasta sauce.

Creamy Pasta with Mushrooms

Tbsp. olive oil

mushrooms

shallots,

spaghetti

Zest and juice of ½ lemon

Tbsp. unsalted butter,

Parmesan,

Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.

Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Divide pasta among bowls and top with more Parmesan.

These Cream Tarts are all the rage! Also known as cream biscuits or cream cakes, they're a beautiful and unique twist on traditional cakes. You can cut them into letters, numbers, or shapes, and decorate them with fruits, flowers, and all your favorite candies.Note that both the cookie dough and white chocolate frosting require some chilling time, so make sure you leave enough time to finish all the components.&nbsp;

Trendy Cream Tarts

eggs

5.5 oz granulated sugar ((3/4 cup))

oz honey ((1/4 cup))

tsp vanilla extract

tsp baking powder

tsp baking soda

13.5 oz all-purpose flour ((3 cups))

white chocolate (finely chopped (or real white chocolate chips))

oz cream cheese

Flowers, berries, meringues, candies,

Combine the eggs, granulated sugar, honey, salt, and vanilla extract in a medium saucepan, and whisk together. Add the butter, and place the pan over medium heat. Watch the pan and whisk frequently while the mixture heats up and the butter melts. Continue to whisk until it starts to simmer, but don’t bring it to a full boil.

Once the honey mixture is hot, remove the pan from the heat and whisk in the baking powder and baking soda. It will foam up and get thick and frothy. Set aside to cool until it is warm but not hot.

While you’re waiting for the honey mixture to cool, sift the flour to remove any lumps, then pour half of it out onto a cutting board or your countertop.

Stir the other half of the flour into the honey mixture, and whisk until it’s all incorporated. The batter should still be pretty runny. Scrape the batter out onto the flour on your work surface, and gently use your hands to work the flour into the dough, gently kneading it just until the flour is incorporated and the dough is mostly smooth and only a bit sticky. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate it for an hour, until firm.

Preheat the oven to 350 F. Roll the dough out onto parchment or a sil-pat, dusting with a bit of flour only if necessary to prevent sticking. Cut out 6” hearts, then use a smaller 2.5” heart cutter to cut out the middle. (Alternately, you can cut any shape you’d like out of cardstock, and trace the shape with a sharp knife onto the dough.) Re-roll the dough until you’ve cut out 12 heart shapes, to make a total of 6 cream tarts. Use excess dough to make small hearts for decorations, if desired.

Place the large hearts a few inches apart on baking sheets covered with a sil-pat or parchment paper. Bake for 6-8 minutes (I find that cookies on parchment cook faster than cookies on a sil-pat.) The cookies won’t take on any color on top, but should puff and expand a bit, and if you use a spatula to take a peek under the cookie, the bottom should be golden brown.

Let them cool completely before decorating.

To Make the Tart Dough:

Combine the chopped white chocolate and heavy cream in a medium bowl, and microwave it for 1 minute. Whisk the cream and white chocolate together until the chocolate is completely melted and smooth. Press a piece of plastic wrap directly on top, and refrigerate for at least 4 hours, until completely cold. It should have the texture of thick syrup after it has been chilled.

Place the room temperature cream cheese in the bowl of a large stand mixer fitted with a paddle attachment. Beat until the cream cheese is creamy and no lumps remain. Switch to the whisk attachment, and add the cold white chocolate ganache. Mix on low at first, to incorporate the ingredients, then scrape down the bottom and sides of the bowl.

Turn the mixer to medium speed and beat for a few minutes until the frosting becomes thick and holds its shape well.

To Make the White Chocolate Frosting:

Fit a piping bag with a round coupler, and fill it with white chocolate frosting. Take one cookie and pipe two rows of frosting around the edges of the cookie, covering the top surface completely. Gently place a second cookie on top of the first, and repeat the frosting pattern.

Decorate the top of the cookie with fresh flowers, fresh berries, candies, macarons, or anything else you’d like! They look best when covered with a colorful assortment of treats. Repeat until all of the cookies are frosted and decorated.

Since the cookies remain soft after decorating, they can be enjoyed right away, but I think the texture is best after they have been refrigerated for at least an hour, so the frosting can firm up a little bit and the cookies soften a bit more—at that point, they have a cakey texture that’s divine! They can be enjoyed up to 8 hours after assembly, but I wouldn’t recommend pushing it much past that—the edges will start to get a bit stale. If you do need to do parts in advance, the cookies and frosting can both be made several days ahead of time, and then it’s short work to assemble everything on the day of serving.

To Decorate:

Amazing and Foolproof Cream Puffs

milk (I use 2%)

cornstarch

heavy whipping cream

water

(8 tablespoons, 1 stick) butter

(5 ounces) all-purpose flour

Place an oven rack in the lower-middle position....

Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F (decrease by 25 or 50 degrees if using a dark coated pan). Lightly grease a 24-cup mini muffin tin or a 12-cup regular muffin tin (you'll bake in two batches).

In a medium saucepan, bring the water and...

In a medium saucepan, bring the water and butter to a simmer over medium heat. Reduce the heat to medium-low and add the flour, stirring with a wooden spoon or spatula until the mixture forms a ball.

Scrape the warm mixture into a mixing bowl...

Scrape the warm mixture into a mixing bowl (or into the bowl of an electric stand mixer) and beat with a handheld electric mixer until the dough has cooled slightly, 1-2 minutes. Add the eggs, one at a time, beating constantly, until the mixture is thick and smooth.

Scoop a heaping 1/2 tablespoon into each mini...

Scoop a heaping 1/2 tablespoon into each mini muffin tin (about 1/2 full) or a couple tablespoons into a regular muffin tin (again, about 1/2 full). A cookie scoop works great for this.

Once the mini muffin cups are filled, wet...

Once the mini muffin cups are filled, wet your fingers with cold water and dab them on the top of the mounded dough to smooth out any rough spots and even out the dough (this will help them bake into a pretty rounded top).

Bake for about 15-20 minutes for mini cream...

Bake for about 15-20 minutes for mini cream puffs and 25 minutes for regular cream puffs until the tops of the shells are lightly golden and they are baked all the way through (if there is any doughy moisture inside the shells add a few minutes so they don't collapse).

Remove the pan from the oven and working...

Remove the pan from the oven and working quickly, use a thin wooden skewer to pierce the side of each cream puff; doing this will allow any steam to escape. I try to poke the cream puff shell right in the middle where I'll be splitting it anyway to add the cream. Remove them from the tin and let them cool completely on a wire rack.

Repeat the filling and baking process with the...

Repeat the filling and baking process with the remaining dough.

For the vanilla cream filling, in a medium...

For the vanilla cream filling, in a medium saucepan, bring the milk and 1/4 cup powdered sugar to a simmer. Meanwhile, in a medium bowl, whisk together the egg yolks, egg, cornstarch and 1/3 cup powdered sugar. Slowly ladle or drizzle in the hot milk mixture to the bowl while whisking constantly (this tempers the eggs so they don't curdle and cook into hard bits). Return the mixture to the saucepan and cook over medium heat, stirring and/or whisking constantly, until the mixture bubbles and thickens.

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