I'm looking for ways of using fresh labneh/fromage blanc that I'm making from full fat yogurt. I rediscovered notes I was taking from the Laura Calder tv show, and realized there's a whole bunch of stuff I was interested in that isn't represented in my recipe collection, likely because not long after I started the blog I saw the interview with her where she seems to be referring to an invitation I'd sent her, calling it 'creepy'. I still feel so much shame about that. Anyway, I'm using her recipe as the basis and Frankensteining with others. I think it can be more adaptable to herbs than what she indicates, especially looking at Food52's link.
1 - 2025-09-23: This worked great! The labneh and yogurt substitutions were super tasty. I used green onion tail instead of chives and thyme as the herb of choice. Light, refreshing, and I spread it on toast. I look forward to trying it on potatoes.
2 - 2025-09-30: Made it with tarragon which is good. Tried it over boiled potatoes, hot, and the texture isn't as smooth as sour cream, so likely not again. However, in writing this, I wonder about cold baby potatoes?
3 - 2025-10-25: Allie and Rob liked it! Served it up with fresh bread which disappeared. Didn't have chives and it still worked, but definitely even better with chives.
Number of portions: 7 servings
Serving size 50 g
~74 calories per serving
QUICK
Experience cook 5 minutes
Novice cook 15 minutes
1 cup (250 g) fresh, plain fromage blanc or labneh
2 tbsp (30 ml) crème fraîche (or full-fat yogurt)
1 small shallot, very finely minced
1 garlic clove, very finely minced or even grated
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh herb of your choice, or any combination of thyme, rosemary, marjoram, tarragon, chervil, savory
1 tbsp white wine vinegar
2 Tbsps. olive oil
Salt and freshly ground black pepper to taste
Serve with your choice of Radishes, toasted baguette slices, or boiled (cold baby) potatoes
- Mincing the shallot very finely is key to ensuring it doesn't overwhelm the flavor of the fresh cheese.
- In a small bowl, whisk together the white wine vinegar and olive oil.
- In a separate bowl, gently combine the fromage blanc and crème fraîche until just mixed.
- Fold in the minced shallot, garlic, chives, parsley and herbs.
- Pour the vinegar and olive oil dressing over the mixture and stir until combined.
- Season to taste with the salt and pepper.
- Transfer the cervelle de canut to a serving bowl. Garnish with a drizzle of olive oil, a sprinkle of fresh chives, and more freshly ground black pepper.
- Serve immediately with thinly sliced radishes, toasted baguette slices, or boiled potatoes.
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