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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Homemade Creme Fraiche

Want something that adds a little tart to your sweet Strawberry Pie? Try homemade Creme Fraiche.

Ingredients

For 4 people

Recipe

  • 1 cup(s) heavy whipping cream
  • 1 tablespoon(s) buttermilk

Homemade Creme Fraiche Directions

  1. In a medium saucepan over low heat, warm the cream to 105 degrees F, or about the warmth of your body. Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours.
  2. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.
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