CUMIN CREMA
Make and share this Cumin Crema recipe from Food.com.
Provided by InAGourmetMinute
Categories Low Protein
Time 5m
Yield 1 pint, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- .Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 278.1, Fat 29.6, SaturatedFat 18.3, Cholesterol 108.7, Sodium 31.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 1.8
VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD
Provided by Bobby Flay
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
- Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
- Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
- Preheat oven to 400 degrees F.
- In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.
TOASTED CUMIN CREMA
Categories Cumin
Number Of Ingredients 3
Steps:
- Whisk the cumin and crema together in a small bowl, and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
TOASTED CUMIN SEED CRèME FRAICHE
Great on tacos, a garnishment for Cuban or Mexican soups...southwestern dishes, etc. Can swap out fraiche with sour cream or yogurt, just a different taste. A spin on Bobby Flay's recipe. Time does not include making the Creme Fraiche...can use store-bought.
Provided by gailanng
Categories Sauces
Time 7m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the creme fraiche and season with salt and pepper, to taste.
- To make creme fraiche: Place buttermilk and heavy cream in a sterilized jar. Shake slightly to combine ingredients. Keep in warm place for 12-36 hours until thickened.
- Stir the thickened creme fraiche. Cover and refrigerate for up to 10 days.
Nutrition Facts : Calories 1704.3, Fat 178.3, SaturatedFat 110.3, Cholesterol 656.1, Sodium 295.8, Carbohydrate 20.7, Fiber 0.6, Sugar 5.5, Protein 14.1
BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH
Steps:
- Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
- Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
- Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
- Combine all ingredients in a small bowl and season with salt and pepper.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
BLACK BEAN SOUP WITH CHIPOTLE AND TOASTED CUMIN SEED CRèM
From the Smitten Kitchen.... We finished this soup, by the way. Every last serving. We never do that. It's magic, I tell you. A big note about cooking times: The original recipe says 6 hours. Mine were done at 2 hours 45 minutes. Do black beans vary wildly in cooking time? Do slow cookers vary wildly in cooking time? These are all pressing questions. Check your beans at 3 hours, and holler at me in the comments if your cooking time ends up being much longer.
Provided by Heartsong
Categories Low Cholesterol
Time 3h15m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 3 hours. [See note up top.].
- Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Spoon dollop of toasted cumin seed cream (below) over each bowl and serve.
- Do ahead: This soup keeps great in the fridge, and even thickens a bit. In a good way!
- Toasted Cumin Seed Crème Fraîche.
- Hacked from Bobby Flay.
- 1 tablespoon whole cumin seeds.
- 1 cup crema or crème fraîche (or make your own crema, make your own crème fraîche, or swap sour cream or yogurt, for a close-enough taste).
- Salt and freshly ground pepper.
- Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the creme and season with salt and pepper, to taste.
Nutrition Facts : Calories 314.5, Fat 3.8, SaturatedFat 0.7, Sodium 599.2, Carbohydrate 54.9, Fiber 13.2, Sugar 4.7, Protein 17.6
BAKED PUMPKIN WITH LEMON, SAUTéED GREENS, AND TOASTED CUMIN DRESSING
Provided by Sophie Dahl
Categories Leafy Green Side Bake Vegetarian Kale Squash Pumpkin Fall Winter Chard Lemon Juice Cumin Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F/220°C. Put the pumpkin in a roasting pan with the onion and sage. Season and pour over the olive oil. Cook for around 30 minutes, or until the pumpkin is tender.
- While the pumpkin is cooking, make your dressing. In a small frying pan on a medium heat, toast the cumin seeds. This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen. Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil. Put this into a pitcher or something and leave to the side, stirring in the crème fraîche just before serving.
- Now, the greens. In a big frying pan, heat the olive oil and garlic. Throw in the greens and cook until tender, 5 to 10 minutes.
- Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.
BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA (BOBBY FLAY)
I posting this recipe to save it. My husband got this recipe out of Maxim Magazine. We made it to the best of our ability but we had to make substitutions because we just couldn't find some of the chili powders. We ended up just using 5 Tbs. of commercial chili powders in place of the 3 Tbs. of ancho chili powder, 1 Tbs. pasilla chili powder, and 1 Tbs. ground cumin. It was still very good. We also substituted ground buffalo for about 1/2 of the beef. Then we made it extra fancy pants... we topped it with the cumin crema, sliced avocado and apple smoked Gruyere.
Provided by Andi the grate
Categories Black Beans
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
- Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
- Remove all but two tablespoons of fat from the pot.
- Cook onions until soft.
- Add garlic and jalapeno, cook for one minute.
- Add ancho powder, pasilla powder, and cumin; cook two minutes.
- Add beer and cook until reduced by half.
- Return beef to pot, add rest of ingredients except beans and lime juice.
- Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
- For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
- Remove from heat; add lime juice and salt and pepper.
- Serve with a spoonful of Toasted Cumin Crema.
LIGHTER CRèME FRAICHE
Here's a lighter version of Crème Fraiche for those of us who are watching calories From www.compliments.ca
Provided by Dreamer in Ontario
Categories Breakfast
Time 10m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first 4 ingredients.
- Swirl in jam.
- Serve with muffins, scones or crumpets.
Nutrition Facts : Calories 90.8, Fat 4.6, SaturatedFat 2.6, Cholesterol 12, Sodium 23.9, Carbohydrate 11.9, Fiber 0.3, Sugar 8.6, Protein 0.6
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