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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.
Feb. 10, 2013 4:40 am
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.
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: ** 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.
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!
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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This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself! 
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Feb. 10, 2013 4:44 am
Making 3 kinds of dip to have with crackers and chips today
Feb. 10, 2013 6:36 am
Luv, this is one of our favorites! LOVE IT!
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.
Feb. 10, 2013 5:47 am
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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
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,
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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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