52% Cream

Chances are many North American reader will shudder when reading about the cream with 52% fat. European readers will shrug and say “So? What’s the big deal?” In Canada, where more often than not people will order a non-fat latter and reach for a 0% yogurt, the heavy cream has appeared on the shelves of health food stores. Note: the HEALTH food stores. I am not suggesting drinking cups of a heavy cream, but for the calorie-counting folks out there, I would recommend avoiding sugars rather than fats. One blog entry is not enough to explore the topic, but there is certainly a lot of research supporting the many benefits of certain fats. 

But back to the heavy cream. As much as drinking a big glass of it may not be wise, I must say that it is delicious. Its creamy sweetness can add another dimension to many dishes, from soups to pasta sauces. For the brave chefs and foodies who are not afraid of fat, I highly recommend the following creamy salmon pasta dish, which I served in my dining room on several occasions, with rave reviews. 

Bake a fresh salmon fillet in 400-degree over for about 20 minutes, with salt and pepper. When cooked, cut the fish into small pieces or shred into flakes. Add lots J of heavy cream to the pan with the salmon, and bring to a gentle boil. If you like green peas, you can add them at this point. Add fresh dill, a whole bunch, finely cut. Cook fresh pasta al dente. Strain and add to the cream sauce. Sprinkle with parmesan. Enjoy!