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Photo by Don

Cooking Level: Expert

Home Town: Dumfries, Dumfriesshire, Scotland, U.K.
Living In: Marbella, Andalucia, Spain
Don is looking for: (51 recommendations)
Hi, OK, Lisa's Drag Queen IS BACK!!!!!!!!One appearance only. What's on your menu this week. cheers.

Recommend a recipe

Last updated: Jan. 10, 2015 3:22 am
Posted: Feb. 10, 2013 4:37 am
 
Commented by: Don
Feb. 10, 2013 4:38 am
Hi, today this Rest of week later. cheers. Have a great week all. Creamy Ham, Leek and Mushroom Tagliatelle 60g/2oz Butter 150g/5oz Cooked Ham - cut into thin strips 120g/4oz leeks - thinly sliced 300g/10oz Mushrooms - cut to 1cm/½in cubes 200ml Crème Fraiche 150ml dry White Wine 60g/2oz Parmesan cheese - grated Salt and freshly ground Black Pepper 450g/1lb Tagliatelle Pasta In a large pan, boil water for pasta, add 1tbsp salt and 1tbsp olive oil and drop in pasta, stirring until all strands submerged and separated; Melt the butter in a large sauté pan over a medium low heat, add the leeks and, stirring occasionally, cook for some 10 minutes or so or until softened a bit; Increase heat to medium, add the mushrooms and season with pepper; Cook, stirring occasionally, until all the water the mushrooms release, has evaporated; Continue to cook, stirring occasionally, for a further 5 minutes or so; Add the ham, stirring to combine well with the leek/mushroom mixture; Add the wine and crème fraiche and, stirring frequently, reduce by half; Remove from heat and set aside When pasta is cooked “al dente”, drain and add it and the cheese to the sauce; Toss until the pasta is well coated with the sauce and cheese; Taste for seasoning and serve.
Comments:
Don
Don
Feb. 10, 2013 4:40 am
http://allrecipes.com/personalrecipe/63535878/creamy-ham-leek-and-mushroom-tagliatelle/detail.aspx
 
*Sherri*
Feb. 10, 2013 6:08 am
Don this sounds really good. What do you think I could sub the crème fraiche with? I'm not sure I've ever seen that in the market before?
 
It's A New Day
Feb. 10, 2013 6:35 am
*Sherri* sour cream would work or Greek yogurt.
 
ConkyJoe
Feb. 10, 2013 7:01 am
Sherri . . . My local Publix carries one brand of creme fraiche . . . not logically where I thought it might be as it was in a refrigerated case across from whipping cream, sour cream, etc. It is so easy to make it yourself and will taste much better. ** Chef John's Creme Fraiche: http://allrecipes.com/recipe/chef-johns-creme-fraiche/detail.aspx ** The footnotes suggest using pasteurized whipping cream which is a challenge to find in many urban cities, and could not find at Publix . . . finally found it at Whole Foods. There is a noticeable taste difference between the two types if you do a side by side taste comparison. However, if you can’t conveniently find pasteurized heavy whipping cream, just use the ultra-pasteurized as it will still taste better than store bought.
 
Don
Don
Feb. 10, 2013 7:43 am
Hi double (heavy) cream probably best but the ladies say it all. cheers.
 
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Feb. 10, 2013 4:43 am
Good morn'g Don! Thank you for posting. It's an Appy Sunday!
Comments:
Don
Don
Feb. 10, 2013 5:50 am
Hi l2c, love the appys and dips. Like the spread over the week as well. cheers.
 
Cheryl's Cooking Now!
Feb. 10, 2013 6:21 am
Thanks Don. Hope family will like what I've planned. Either they'll eat it or go hungry! Hope you have a great week ahead!
 
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Feb. 10, 2013 4:44 am
Making 3 kinds of dip to have with crackers and chips today
Comments:
Brenda
Feb. 10, 2013 6:36 am
Luv, this is one of our favorites! LOVE IT!
 
Heather
Feb. 10, 2013 6:39 am
Make this a lot!!!! I cook in the oven and toss is some fresh jalapeño slices!!!
 
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Feb. 10, 2013 4:45 am
This one too! I may make some mini meatballs too.
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Don
Don
Feb. 10, 2013 5:47 am
Nice!!
 
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Feb. 10, 2013 4:46 am
In no random order here's what's cooking at our house this week.
 
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Feb. 10, 2013 4:47 am
 
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Feb. 10, 2013 4:49 am
Comments:
Brenda
Feb. 10, 2013 6:37 am
Oh yum! I made a huge pot of pintos last week! Just love them!
 
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Feb. 10, 2013 4:50 am
this to go with the pintos
 
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Feb. 10, 2013 4:53 am
this with this, http://allrecipes.com/personalrecipe/62311366/creamy-mashed-potatoes/detail.aspx
 
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Feb. 10, 2013 4:57 am
I need more veggies in my diet, the good ones, not those loaded with butter and fat
 
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