This is a trick I learned from my brother-in-law, who works in the food industry.

Cooking with heavy cream, aka "whipping cream" is very easy and gives the dishes you prepare a restuarant flair.

Cream will not scorch, so you can bring it to a full boil and cook much of the water out of it to create a luscious sauce.

It works well with chicken, beef, or fish.

For example, cut 3 chicken breasts into about 3 strips each. Using a non-stick pan, brown the strips in butter or olive oil. Remove the chicken. Add 1 cup cream, 2 teaspoons diced garlic (found in the refridgerated section of produce usually), a dash of white wine, some white pepper, and salt to taste. Bring to a boil for about 3-5 minutes. Stir occasionally with a whisk. Return chicken to sauce and let simmer for about 10 minutes to infuse the chicken with the flavor. This can also be spooned over broiled fish, a nice change from the usual seasonings of lemon & butter or dill & butter.

Another seasoning idea is amaretto, white pepper, and cumin, but only for chicken. This will taste and smell rather sweet.

For beef, garlic or onion are better flavors. Because a white sauce looks strange on steak, add a bit of Kitchen Bouquet to turn the sauce a rich brown color.

Because cream will carry just about any flavor you add to it, you can experiment with the seasonings you prefer!

Dee

I just love heavy cream and actually have always used it in cooking eggs and some sauces.

I hadn't thought about adding a little amaretto. What a way to "punch it up a notch" in a morning coffee, or afternoon!

Got my mouth watering!

We can buy clotted cream now in Canada (thank goodness we can now be considered civilized), but before that I was always tempted to make my own by heating and cooling whipping cream.

Thanks for the tip about boiling it, I didn't know you could!