Creme Fraiche

Serves 4 In late June, when shelling peas debut for a few weeks, grab as many as you can. They depart as quickly as they arrive. Shucking them as you watch a movie makes it less a chore and more like therapy. Pluck them from their pods by running your finger like a zipper down the open pod and tipping the peas into a bowl. Eat them straight or cook them simply so their flavors pop in your mouth. This easy soup begins with a light broth made from the scraps of a leek simmered with celery, bay leaf, and peppercorns.

Serves 4 The popular asparagus and prosciutto roll-up is the inspiration for this pared-down, full-flavored baked egg recipe. If only thick asparagus stalks can be found, use 4 or 5, depending on size, and peel the stalks. Butter (for the ramekins) 6 slender stalks asparagus, tough ends snapped off Salt and pepper, to taste 4 tablespoons creme fraiche 2 ounces prosciutto, torn into ½-inch strips 4 eggs 1. Set the oven at 350 degrees.

Serves 4 The popular asparagus and prosciutto roll-up is the inspiration for this pared-down, full-flavored baked egg recipe. If only thick asparagus stalks can be found, use 4 or 5, depending on size, and peel the stalks. Butter (for the ramekins) 6 slender stalks asparagus, tough ends snapped off Salt and pepper, to taste 4 tablespoons creme fraiche 2 ounces prosciutto, torn into ½-inch strips 4 eggs 1. Set the oven at 350 degrees.

Serves 4 Pretty pink salmon, vibrant yellow-orange yolk, green peas, and grassy chives combine to create a dish that looks and tastes like spring. Butter (for the ramekins) Salt and white pepper, to taste ½ cup frozen peas 4 tablespoons creme fraiche 2 teaspoons finely chopped fresh dill Squeeze of lemon juice 2 ounces smoked salmon, torn into ½-inch pieces 4 eggs Handful fresh chives, snipped (for garnish) 1. Set the oven at 350 degrees.

Serves 6 Colorful varieties of cauliflower - in yellow, purple, and green hues - bring sunshine to this gratin recipe, but using only white florets works equally well. Steam the vegetables first, and then toss them gently with chopped sage, parsley, garlic, pecans, and finely grated Manchego cheese. A little creme fraiche and hazelnut oil rounds the dish. Bake the gratin in a hot oven, and the golden result is a scrumptious side dish with character and color.  Olive oil (for the dish)

Serves 6 3/4 cup creme fraiche 1 tablespoon prepared white horseradish Salt and pepper, to taste 1. In a bowl, stir the creme fraiche and horseradish. 2. Add salt and pepper and stir well.

Serves 4 A steaming serving of aromatic mussels is the sort of dish you can make at the last minute and have a splendid meal. Select mussels that are still closed, or that close when you tap lightly on them, and discard the others. Pull off the beards. In this dish, the mollusks are steamed in white wine - like the classic French moules marinieres - with a few vegetables and fresh herbs. The result is a broth full of flavor that pairs wonderfully with an earthy spice like saffron, finely diced orange bell pepper for color, and to round the taste, a generous dollop of creme fraiche.

Serves 4 Even the most hesitant cook will be happy making this vegetable soup. It requires little preparation and cooking time, and turns uncomplicated, nourishing fare into dinner. To start, saute leeks in olive oil and butter with crushed coriander seeds, then add sweet potato, parsnip, turnips, and yellow potatoes to give the pot body and flavor. The soup simmers, almost unattended, with sage and bay leaf. At the table, add a dollop of creme fraiche and sprinkle with parsley.

Serves 8 Though you can use sour cream, the tangy taste and creamy texture of creme fraiche is the perfect counterpoint for the fresh berries in this layered dessert. Use strawberries and blueberries, as this recipe calls for, or substitute raspberries, blackberries, or whatever other fruit you're in the mood for. These colors are festive for the Fourth. 1 pound strawberries, hulled and halved or quartered 1/4 cup chopped fresh mint 2 teaspoons granulated sugar 2 pints...

Serves 4 Olive oil (for the pan) 6 eggs 1 cup flour or 2/3 cup cornstarch 2/3 cup creme fraiche 1/2 cup whole milk 2/3 cup grated Comte or Gruyere cheese Salt and pepper 4 cups cooked ratatouille ...

(For salmon, salmon and orecchiette) 2 1/4 pounds boneless salmon 3/4 cup creme fraiche 1 cup pitted green or Kalamata olives (or a mixture) 2 packed cups fresh baby arugula 1 lemon 6 large plum tomatoes 4 large shallots Handful fresh oregano sprigs Handful fresh parsley stems Salt and pepper 1 pound orecchiette (ear-shaped pasta) 2 1/2 tablespoons olive oil

Thankfully, the season of excess is always followed by more healthful dining. With salmon on the center of the plate that's an easy and delicious accomplishment. The fish needs little fussing over to taste good. Your job is to make sure not to overcook it and add an intriguing garnish. Here, the fish is served with a relish to offset the richness of the flesh and offer a touch of acidity. Mix chopped tomatoes, olives, and lemon juice to make a garnish that adds just the right amount of contrast without overpowering the fish.

Serves 6 Colorful varieties of cauliflower - in yellow, purple, and green hues - bring sunshine to this gratin recipe, but using only white florets works equally well. Steam the vegetables first, and then toss them gently with chopped sage, parsley, garlic, pecans, and finely grated Manchego cheese. A little creme fraiche and hazelnut oil rounds the dish. Bake the gratin in a hot oven, and the golden result is a scrumptious side dish with character and color.  Olive oil (for the dish)

When you’re up for a simple, sublime indulgence, consider a plate of fresh pasta. Compared with dried, fresh pasta is tender and super-absorbent. I especially like it with creamy or buttery sauces – not over-the-top rich, but with enough fat to play off the delicate, velvety pasta. A touch of creme fraiche provides a rich but tangy counterpoint to vibrant arugula, lemon, herbs, and peas in one recipe here. Creamy spinach and chicken with pasta are hearty (think deconstructed casserole)

Serves 4, with leftovers 2 pounds uncooked medium shrimp in their shells, rinsed Salt and pepper, to taste 3 cups water 1 pound spaghetti 2 tablespoons olive oil 2 large shallots, chopped 1 pound sugar snap peas, strings removed,...

Today is Bastille Day, the French national holiday, and since it’s a summer day off in France, people celebrate with a picnic or outdoor party before watching fireworks. Make ratatouille, the popular slow-simmered vegetable stew originally from the south of France. The dish glorifies summer produce and is easy to prepare for a crowd. Across France, most cooks have a recipe for ratatouille. I like to cook the main ingredients — eggplant, zucchini, and bell peppers — separately, then add tomatoes and herbs before simmering to blend the flavors and...

Serves 4 Pretty pink salmon, vibrant yellow-orange yolk, green peas, and grassy chives combine to create a dish that looks and tastes like spring. Butter (for the ramekins) Salt and white pepper, to taste ½ cup frozen peas 4 tablespoons creme fraiche 2 teaspoons finely chopped fresh dill Squeeze of lemon juice 2 ounces smoked salmon, torn into ½-inch pieces 4 eggs Handful fresh chives, snipped (for garnish) 1. Set the oven at 350 degrees.

(For salmon, salmon and orecchiette) 2 1/4 pounds boneless salmon 3/4 cup creme fraiche 1 cup pitted green or Kalamata olives (or a mixture) 2 packed cups fresh baby arugula 1 lemon 6 large plum tomatoes 4 large shallots Handful fresh oregano sprigs Handful fresh parsley stems Salt and pepper 1 pound orecchiette (ear-shaped pasta) 2 1/2 tablespoons olive oil

Serves 4 Olive oil (for the pan) 6 eggs 1 cup flour or 2/3 cup cornstarch 2/3 cup creme fraiche 1/2 cup whole milk 2/3 cup grated Comte or Gruyere cheese Salt and pepper 4 cups cooked ratatouille ...

Down on the Farm . If you share her picky-picky perfectionism, you’ll love it, too. Wannabe farmers can get their hands dirty throughout summer and fall at the Avon acreage harvesting gorgeous strawberries, blueberries, peppers, tomatoes, watermelons, and more. Napa East Massachusetts, Rhode Island : If you drive the entire 182-mile Coastal Wine Trail from Westerly, Rhode Island, to Truro on the Cape in one day, you may not have time to visit all nine wineries.