Crème fraîche is very similar to sour cream, however its higher fat content and lower viscosity allow it several advantages. Unlike sour cream, crème fraîche can be mixed with air to form whipped cream. Furthermore, the higher lipid content (and lower protein content) of crème fraîche allow it to be directly cooked without curdling.
As for cooking plans... I am SOO tired of the same old things I've been cooking for years and years. So, I was looking through my new Betty Crocker cookbook that Dorothy got me for Christmas and went to the store tonight to get all the "fixins" for some new deliciousness.
So, the plans for the next few days will be a mix of old standbys and new additions:
- Mexican 7 Layer Dip
- Fish Sandwiches with a coleslaw dressing
- Shrimp Etouffee
- Pot Roast
- Shepherd's Pie
- Lemon Chicken Pasta Toss
- Cheesy Potato Soup
- New England Clam Chowder
- Chicken Fajita Rollups