Milk & Cream
3644 recipes found
Sauteed Trout With Lime
Sablefish with Hazelnut Crust
Use hazelnuts as a topping for Alaskan sablefish with miso, brown butter and a splash of wine. A delicious, light pairing with a glass of Oregon pinot noir.
Cold Poached Trout With Horseradish Sauce
Farofias (Poached Meringues In Lemon Custard With Cinnamon)
Pan-Fried Halibut With Spiced Chickpea and Herb Salad
Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder is optional; it can be purchased ground, or you can start with a whole dried Persian lime, roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder. This recipe doesn’t really need anything alongside, but some good bread could easily bulk it up. Turn it into a great vegetarian salad by eliminating the fish and adding some extra chickpeas.
French Salt Cod and Potato Brandade
Your feelings about salt cod may depend on where your roots are. If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest. If you grew up in a Portuguese or Caribbean community, you may have more fond recollections. This recipe, common in France, is an opportunity to give salt cod a second chance, or to try it for the first time. The cod should be rinsed and soaked overnight, but that doesn’t take much effort. For tender fish, the trick is not to overcook it. Keep the flame low, just under a simmer. Cooking the fish in a combination of milk and water, along with a few aromatics like bay leaf, thyme, clove and peppercorns, will keep the fish sweet. While the cod is warm, flake it into a bowl and roughly mash with potatoes and moisten with garlicky olive oil and cream. A bit of cooking liquid is added to lighten the mixture. Serve smooth or chunky, as you like.
Nova Scotia Fish Cakes
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You’ll want to serve these warm, with tartar sauce, chutney, chowchow — or a tart splash of lemon.
Cucumber Dill Vinaigrette
This goes well on fish, rice, chicken or salmon salads.
Pan-Seared Halibut Steaks With Snap-Pea Sauce and Garnish
Braised Beets With Sour Cream and Chives
Roquefort Cheese Balls
Cod and Clams in Coconut Nage
This dish needs only 20 minutes of attention at the stove. The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine. I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness. I served sautéed sugar snap peas alongside, on separate plates.
Real Ranch Dressing
This is real ranch dressing, not something bound with preservatives and corn syrup, a creamy, savory topping for mixed greens and a cool dip for summer days. You make it in a jar with a tight-fitting lid, which you can then use to store it in the fridge for a few days.
Buttermilk Salad Dressing
Uchucuta Sauce (Andean Green Herb and Chile Sauce)
Uchucuta means ground chiles in the Quechua language. The main ingredients in a traditional sour and spicy sauce include the hard-to-find Peruvian huacatay and other wild herbs. I have improvised without them, using mint, cilantro, oregano, tarragon and parsley. If you can ever find huacatay, add a handful to the other herbs as today’s Peruvians do. This delicious sauce may be spooned over eggs, grilled or roasted meats, and even grilled vegetables. I even love it on boiled potatoes. It lasts well in the refrigerator for 3 days. Extra sauce may be frozen for a month.
Parsnip Gratin With Turmeric and Cumin
Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.
Mashed Parsnips
Salad With Cream Dressing
The inspiration for this salad that my wife prepares occasionally at home comes from the area of France where I was raised, near Lyon. It is always better done at home; the dressing lends itself to individual rather than high-volume preparation, and the delicacy required to properly clean and thoroughly dry the greens without bruising them is more easily achieved in the home kitchen. The salad should be cool but not ice cold, and should be tossed at the last minute, just before serving, especially if Boston or red-tipped leaf lettuce is used.
Noodles With Green Peppers
Zuccotto With Prune Cream
Sylvia Lav’s Perfect Hamantaschen
This recipe makes enough to send out to relatives or feed a large party. You can reduce the recipe. The prune butter also stores well, and the dough works nicely for other pastries.
Cream Puffs With Curried Shrimp
Prune Ice Cream With Armagnac