Ingredients with Measurements:
- 1 cup of fromage blanc
- 2 tablespoons of crème fraîche
- 2 tablespoons of chopped chives
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped tarragon
- 1 tablespoon of chopped shallot
- 1 tablespoon of Dijon mustard
- 1 tablespoon of capers, drained and chopped
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
- Serving dish
Step-by-step instructions:
1. In a mixing bowl, whisk together the fromage blanc and crème fraîche until smooth.
2. Add the chopped chives, parsley, tarragon, shallot, Dijon mustard, and capers to the bowl and mix well.
3. Season the mixture with salt and pepper to taste.
4. Transfer the cervelle de canut to a serving dish and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Refrigeration time: 30 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 320mg
Carbohydrates: 4g
Protein: 8g
Substitutions for ingredients:
- Fromage blanc can be substituted with Greek yogurt or sour cream.
- Crème fraîche can be substituted with heavy cream or sour cream.
- Chives, parsley, and tarragon can be substituted with other fresh herbs such as basil, cilantro, or dill.
- Shallot can be substituted with red onion or green onion.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
- Capers can be substituted with chopped pickles or olives.
Variations:
- Add chopped garlic for a stronger flavor.
- Add lemon zest for a citrusy twist.
- Add chopped bacon or ham for a meaty version.
- Add chopped walnuts or almonds for a crunchy texture.
Tips and tricks:
- Make sure to drain the fromage blanc and crème fraîche well before mixing to avoid a watery consistency.
- Use a whisk to mix the ingredients thoroughly and evenly.
- Adjust the seasoning to your liking by adding more salt, pepper, or mustard.
- Serve with crusty bread, crackers, or vegetables for dipping.
Storage instructions:
Refrigerate the cervelle de canut in an airtight container for up to 3 days.
Reheating instructions:
This recipe is best served cold and does not require reheating.
Presentation ideas:
Serve the cervelle de canut in a small bowl or ramekin and garnish with a sprinkle of chopped herbs or capers.
Garnishes:
Chopped herbs, capers, lemon zest, or chopped nuts.
Pairings:
- White wine such as Sauvignon Blanc or Chardonnay.
- Crusty bread, crackers, or vegetables for dipping.
Suggested side dishes:
- Grilled vegetables such as zucchini, eggplant, or bell peppers.
- Roasted potatoes or sweet potatoes.
- Green salad with vinaigrette dressing.
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk or cream to thin it out.
- If the mixture is too thin, add more fromage blanc or crème fraîche to thicken it up.
Food safety advice:
- Make sure to refrigerate the cervelle de canut at 40°F or below to prevent bacterial growth.
- Use clean utensils and bowls to avoid cross-contamination.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Cervelle de canut is a traditional dish from Lyon, France, made with fromage blanc, herbs, and shallots. The name translates to "silk worker's brain" and is said to have originated from the silk workers who would make this dish with leftover cheese and herbs.
Flavor profiles:
The cervelle de canut is tangy, creamy, and herbaceous with a hint of mustard and capers.
Serving suggestions:
Serve the cervelle de canut as an appetizer or snack with crusty bread, crackers, or vegetables for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French