Friday, October 10, 2008

The Power of Cream

So I haven't written about anything in awhile, not sure why, maybe because I am probably writing only to myself.  Which is fine, I just hope people will eventually be able to use this site as a reference for good food maybe.  
Anyways, I was thinking the other day about something that I was wanting to write about.  The power of cream.  Cream is used all of the time in things like ice cream, soups, pies, and what not.  It is very possible that many people have never had a reason to purchase and use heavy cream, some of you may have even substituted milk, which sounds like something my mom would do.  But it really is a great ingredient to have on hand.  
One of my favorite ways to use heavy cream is to put it in tomato sauce.  First, I like to start my tomato sauce by browning sausage and sweating onions.  The more of both the better.  After draining off the fat I usually add equal parts tomato sauce, and diced tomatoes.  Season with Oregano, thyme, basil (lots of basil), salt, pepper, and whatever other seasonings that might fit into the Italian family you want.  Let it cook for awhile to help cook out some of the acidity.  Just before serving the sauce add some cream.  Not to much, but not to little either.  (Vague enough for you).  The sauce will certainly lighten up some and not be so red.  You will love it, it is rich and delicious. 
Come to think of it, there are so many sauces that you can enhance with a little bit of cream.  Try it next time you make some.

Also, a hint in case you want to try it but don't want to go buy cream for one dish.  Try a little sour cream instead.  Not quite the same rich flavor, but a little bit healthier, and still delicious.

Buen Provecio   


John and Heather said...

Thanks for the tips Derek. We always have cream that comes off of our milk, since we use fresh milk straight from the cows, and we never know what to do with it. It usually goes bad and we feed it to Scout and our cat.

lilmack3562 said...

We read this blog too!! Keep the tips coming. Can't say I'll use this one much, but we sure look forward to your cooking!