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DH and I are going to split a hot pastrami on rye and a round potato knish. Half sour pickles and cole slaw on the side. Chocolate babka & coffee a bit later for dessert.
Hubby brought KFC home along with several giant pieces of Black Forest cake. I'm not crazy about either but it will do for today.
I am thinking of making a crustless asparagus pie tomorrow but since I also have some creme fraiche, I'm wondering how it would be if I substituted some or all of the milk for the creme fraiche. Anyone have any ideas? I was also thinking of maybe serving some scallops with the pie, so maybe I should make scallops in creme fraiche instead?
It was exquisite. I substituted one cup of creme fraiche for 1 cup of the milk and added half a cup of milk because the batter was too thick. I had Atlantic and Bay scallops, seared, kept warm, while I deglazed the pan with some leftover Gewurztraminer, reduced, scraping up the bottom of the pan, and added about half a cup of creme fraiche and a turn or two of black pepper and a few saffron threads.
I served it over plain basmati rice. The sauce added just the right tang to the scallops and the rice.
Exquisite!
I am the last one to praise my own cooking - I am always judging it thinking what I would change the next time I make it but this was totally sublime. I wouldn't change a thing.
I had debated adding Gruyere cheese to the asparagus pie, turning it into a quiche, but I think that might have been too much.
And it was quick to make. And I had the ingredients on hand, which is a minor miracle in itself.
Just when I thought the week couldn't get worse, today was like Friday 13th and full moon!!
So...good night for Fat Mo's burgers. Hey, grease is good sometimes!
Hillshire Farms Beef Sausage, Creamed Spinach, and Scalloped Potatoes! Yumm!
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