Creme Fraiche

Saffron Pasta with Uni and Tobiko

Saffron Creme Fraiche sauce on spaghetti, Uni, frech tobiko, chili sauce

This dish was partially unplanned. A trip to the asian market for some furikake and next thing I know I’m bringing home fresh uni/sea urchin, flying fish roe/tobiko, persimmons and lots of green onions (they are consistently cheap at asian markets).

The best of spontaneous cooking like this is that dishes turn out pretty good most of the times. The worst part is that I can never replicate the flavors again. This Saffron uni pasta left us craving for more so I’ll try to document it as close as possible. This is how it went down:

  • Cooked 1/2 of a spaghetti package all dente with approximately 2 tbsp of sea salt in the water
  • While the pasta cooked I sauteed 2 cloves of garlic (minced) in 2 tbsp of extra virgin olive oil
  • Added 1/4 of chicken broth
  • Dissolved 1 sachet of pure Spanish powdered saffran (0,0044oz. Yes a little Saffran goes a long way. If powder it’s not available substitute with 4 to 6 medium Saffran threads)
  • Added 2 to 3 tbsp of creme fraiche
  • Drained pasta directly from pot with tongs and placed on sauce mixing well
  • Divided pasta evenly into two bowls
  • Placed 4 to 5 cold uni filets on top of each batch
  • Topped with a dollop of creme fraiche in the middle, tobiko on top of creme, dollop of  Garlic Chili Sauce (Hu Fong) on top of tobiko
  • Enjoyed one of the best dishes I’ve ever made with a bottle of delicious Chablis (not bought at the asian market)

I must repeat it!

Brazilian Style Stroganoff

Brazilian Style Stroganoff (Estrogonofe)

This originally Russian dish has adapted to the Brazilian ingredients and palate and it has become the traditional Brazilian ‘Estrogonofe’.

Although the Brazilian recipe calls for “Creme de Leite” (heavy Brazilian cream) and mushrooms, the recipe has also evolved in my kitchen over the years. My kids don’t like mushrooms and I prefer the lightness of Creme Fraiche over heavy cream.

The recipe can be made with a smaller amount of file mignon or chicken breast. Other less expensive cuts of beef can be substituted, but don’t choose a cut that requires a long cooking period to become tender.

Here are the steps:

  • 2 lb  filé mignon or other cut of lean beef, cut into thin 1-2 inch strips. Season the strips of meat with salt and pepper to taste. In a heavy frying pan add 1 Tbsp. of canola oil, and fry the meat until well-browned. Reserve the meat.
  • In the same pan, heat 1 Tbsp. oil, then add one large white onions chopped and cook for 5-10 minutes, or until the onion is transparent but not browned. Add 2 cloves of minced garlic and cook it for 2 minutes. Return the meat to the pan, add 1/3 cup of ketchup and 1 cup of Creme Fraiche. Cook for five minutes in low heat to allow the flavors to mix.
  • Serve with white rice and top it with ‘mandatory’ shoestring potatoes (it adds a welcoming crunch to these creamy and hardy dish).
  • Best enjoyed with some Brazilian Bossa Nova music in the background and a bottle of Pinot Noir.

Bom apetite!