Let’s face it: cream is a magical thing. We don’t eat much of it at our house because, well, we’re coastal elites concerned about our health and fitness and cream is “bad.” But, of course, cream isn’t bad at all. Too much cream is a bad idea, but a bit of cream used strategically here and there is a wonderful, satisfying, smile-making thing. It is, after all, creamy and has the power to make other things creamy. What is creamy? Creamy is smooth and mouth-coating. Creamy – with the fat necessarily associated with it – literally highlights other flavors by very effectively “carrying” them around your mouth.
Last night I used the last half-cup of cream that was sitting in the fridge from the creamy turnip soup a few posts down, whisked a bit of coarse-grain mustard into it, and poured it over a potato and cabbage casserole/gratin thing I was whipping up and created something fabulous. It was so much more than the sum of its parts. I credit the cream.
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