Picture MasterChef Junior Logo from FOX network
Coutesy of MasterChef JUNIOR
"MasterChef JUNIOR”, on the FOX Network, gets ready for the Thanksgiving with a menu featuring Delicious recipes from the Season Two's Contestants.  We are so excited to have the recipes and photos from these awesome Junior Chef's.  Thanks MasterChef JUNIOR for sharing with us.  Watch for new episodes of MasterChef JUNIOR on FOX!
Check out the MasterChef JUNIOR Approved Menu:

Spicy Thanksgiving Cranberry Orange Relish 
Turkey Tips from Samuel
Pork Chops With Rosemary Potatoes
Sautéed Apple & Carrots and Pork Mustard Sauce from NatalieLemon and Blood Orange Cream Pie With Raspberries from Adaiah
Picture of Cranberry relish
Cranberry Relish
Picture of Samuel
Samuel from season two of MasterChef Junior
4 C cranberries
1/4 C red onion - finely diced
2 large jalapeños - ribbed, seeded, finely chopped
2 T lime juice
4 blood oranges - supreme and reserve the juice
4 T  grated fresh ginger
1 C sugar
4 stalks celery - peel and remove strings - finely chopped
1/4 C fresh mint - coarsely chopped

Freeze cranberries until solid. Finely dice the red onion. Rib, seed and finely chop the jalapeños. Supreme and reserve the blood orange juice. Peel and remove the celery strings; then finely chop. Use food processor to chop cranberries coarsely.  Add onion, jalapeño, oranges, lime, ginger, sugar  and celery. Mix gently to avoid crushing oranges. Adjust seasonings. Refrigerate at least 2 hours up to 2 days. 
Coarsely chop the mint. Add mint just before serving.

Samuel’s Turkey Tips for a Terrific Thanksgiving:
“I like to brine my turkey. Brining ensures moist meat and more margin for error on cooking the bird. Brining uses osmosis to force more moisture (and flavor!) into whatever you’re cooking. Brine at its most basic form is salt, or sugar, and water. But while we’re working this mixture into meat, we may as well add flavor too.
“If using a frozen turkey, please allow it to thaw in a refrigerator 2-3 days before roasting. 
“Place the salt, sugar, stock, peppercorns and allspice in a large stockpot and bring to a boil and stir until the salt and sugar is dissolved. Then remove from heat and cool to room temp and then refrigerate. 
“Place the turkey in a large cooling storage container with space for the turkey and the brine. Cover the turkey with the brine until full and store for 12-16 hours. Do not brine for any longer than this, otherwise the meat of the bird will become mushy. The turkey is then ready for the oven!”

1 frozen (or fresh) young turkey
For the brine
1 C kosher salt
1/2 C brown sugar
1 gallon vegetable stock
1 T black peppercorns
1 1/2 t allspice berries
1 gallon heavily iced water
Picture of pork chops
Pork Chops as prepared by Natalie
Picture of Natalie
Natalie from Season 2 of MasterChef Junior on Fox
Recipe courtesy of MASTERCHEF JUNIOR and Shine America
Pork Chops & Pork Mustard Sauce
4 Double Cut Pork Chops
4 T grape seed oil
4 Cloves garlic
4 sprigs fresh rosemary
4 sprigs fresh thyme
1/3  cup whole grain mustard
½ t cumin
½ t coriander
2 C pork stock
2 T butter
Salt & Pepper to taste

Preheat oven to 350° F.
Pork Chops & Mustard Sauce
Heat the grape seed oil in a large oven-proof sauté pan over high heat.  Generously season the pork chops with salt and pepper.  Sear the pork chops in the pan on both sides, until the chops are nicely browned.  Place 1 sprig rosemary, 1 sprig thyme and 1 garlic clove under each pork chop and transfer the pan to the oven.  Continue to cook approximately 10 minutes until the internal temperature reaches 150F. Remove from the oven and allow the pork to rest for 10 minutes.  
For the Sauce: Heat the pork stock in a small stockpot and bring to a simmer. Reduce on low heat until the stock is reduced to ½ cup.  Whisk in the butter and mustard and season with cumin and coriander.  

Rosemary Potatoes
1 lb. Fingerling potatoes
1 Tbsp. fresh rosemary, chopped
2 Tbsp. olive oil
Salt & Pepper to taste

Cut the fingerling potatoes into 1-inch medallions.  Toss with salt, pepper, olive oil and rosemary.  Line them on a sheet tray and roast in the oven until the potatoes have browned, approximately 20 minutes. 

Sautéed Apple & Carrots
2 bunches baby carrots, peeled and stems removed
2 Granny Smith apples cut into matchsticks
2 T fresh cilantro, chopped
2 T olive oil
1 T butter
1 t cumin

Heat the olive oil and butter in a large saute pan.  Add the carrots and saute for a few minutes, util the carrots are halfway cooked.  Add the apples and cook until both the carrots and apples have caramelized.  Season with salt, pepper, cumin and fresh cilantro.
To Plate
Place the roasted fingerlings one side of a round plate.  Place the pork chop next to the potatoes.  Arrange the sautéed apples and carrots next to the pork chop, leaning against it.  Spoon the mustard sauce over the pork. 
Yield: 4 servings
Picture of Yummy pie as made by Adaiah Season 2 MasterChef Junior on FOX
Delicious Lemon and Blood Orange Cream Pie fro Adaiah of MasterChef Junior on Fox
Recipe courtesy of MASTERCHEF JUNIOR and Shine America
Pie Crust
2 ½ C AP Flour
½ C butter, cold and cubed
¼ C shortening
1 egg
3 T Sour Cream
¼ C cold water
Pinch salt
3 C milk + 2 Tbsp.
4 egg yolks
1 T vanilla extract
1/3 C cornstarch
½ cup sugar
1 t Gelatin
2 T butter
2 T blood orange zest
2 T blood orange juice
2 T lemon zest
2 T fresh lemon juice
½ pint fresh raspberries
Whipped Cream Topping
2 ½ cups heavy whipping cream
¼ cup confectioner’s sugar
1 Tsp. vanilla extract 

Pie Crust
Preheat oven to 400°F.
In the bowl of a food processor, add the butter, shortening and salt.  Pulse until the mixture resembles coarse sand.  In a small bowl, whisk together the egg, sour cream and water. Add to the flour mixture and pulse until the dough comes together.  Press the dough into a disc and cover with plastic wrap.  Chill in the refrigerator for at least 30 minutes. 
Lightly flour a flat clean surface and roll dough out to about 1/8 inch thick and fill a 9-inch pie pan, leaving a 1-inch overhang.  Fold overhang under and flute the edge.  
Using a fork, prick the base of the pie shell.  Line with parchment paper and fill with either pie weights, dried beans or rice.  Bake on bottom rack in 400F oven until the edges are lightly golden, approximately 20 minutes.  Remove parchment paper and weights and return to oven and bake until golden, approximately 10 minutes.  Let cool in pan. 
In a small bowl combine 2 Tbsp. cold milk and 1 Tsp. gelatin, and mix to combine.  Let the mixture bloom for approximately 5 minutes.
In a heavy saucepan, heat 2-½ cups milk to a scald.  Meanwhile, in a bowl, whisk together egg yolks, remaining ½ cup milk, sugar, vanilla extract and cornstarch.  Gradually whisk in the hot milk into the yolk mixture to temper.  Return the mixture back to the saucepan and cook, whisking continuously, until thick enough to mound on a spoon.  Whisk in the butter and bloomed gelatin.  Strain custard through a fine mesh sieve into a bowl.  Whisk in orange zest, lemon zest, lemon juice and blood orange juice. Place plastic wrap directly on surface and refrigerate until cool.
Whipped Cream Topping
In the bowl of a stand mixer, whip cream.  Add in the sugar and vanilla and whip to stiff peaks. 
Pour half the custard on the bottom of the pie shell and smooth out with a spoon or spatula.  Top with a single layer of fresh raspberries.  Top with the remaining custard and smooth out with a spoon or spatula.  Top with whipped cream.  Garnish with a fresh raspberry and blood orange zest.  Allow to set in the fridge for 2-3 hours.
Yield: 1 9-inch cream pie.
Picture of Mashed potatoes and gravy
A table full of Delicious Food This week
Thanksgiving can be the most stressful time in a kitchen for a home cook.  Not to worry, CHEF WORKS has 10 THANKSGIVING COOKING HACKS to help you along!

Create a timeline and master grocery list
Cooking a meal for a lot of people can be quite the challenge. To help make the process easier, you can spread out parts of the meal and cook it throughout the days leading up to it. By the time your Thanksgiving guests arrive, you’ll have everything ready sans the extra stress and clean up.
Start by making yourself a cooking timeline and a master grocery list several days before the big day. Not only will this allow you more time to enjoy your family and friends, but it also gives you wiggle room for mistakes and ensures that you won’t be making last minute grocery trips because you forgot an essential ingredient.
Prep ahead of time
One of the biggest challenges on Thanksgiving Day is juggling multiple dishes at the same time.  Instead of trying to do everything at once, take a look at your menu and see what can be done ahead of time including:
Pie dough. Make your dough days ahead of time and freeze it. That way all you have to do is thaw it in the refrigerator overnight and you have homemade pie crusts to impress everyone the next day.
Turkey stock and gravy.  You can easily go to the butcher and get all the turkey extras you need (necks, wings, etc.) to make your homemade stock that you will use for stuffing and side dishes and freeze it weeks in advance. The same goes for gravy, which is usually the most stressful part to make with everyone breathing down your neck anyway. Making gravy ahead of time gives you plenty of time to pay complete attention to the process (we all know that stepping away from constantly stirring the gravy can mean disaster) and give you time to strain it so that you don’t have bits of anything in it. Plus, gravy freezes well, so all you have to do is reheat it Thanksgiving day.

Casseroles, soups, and roasted vegetables.  When creating your menu, consider items that can be done a day or two ahead of time then reheated just prior to the big meal including corn, green bean, and/or sweet potato casseroles; creamy squash or carrot soups; and roasted root vegetables and/or Brussels sprouts.  And if refrigerator space is limited, simply store them in an ice filled cooler until they are ready to be reheated.

Prepping vegetables. Cut down on the prep time Thanksgiving Day by chopping all of your vegetables, peeling all of the potatoes, and sauté the stuffing ingredients ahead of time.
Cook your turkey outdoors
We all know how precious stovetop and oven space is before holiday meals.  This year, consider cooking your turkey on the grill (you can find a recipe for a grilled turkey with citrus-herb salt and sage butter here).  Not only does this free up a large amount of room in the oven for side dishes and desserts, the smoky flavor from the grill will be a welcomed surprise for all of your guests.
Tape all your recipes to your cabinet doors
Printing out all of your recipes and taping them to your cabinet doors not only gives you a visual of what still need to be done, it’ll save precious minutes as you won’t be searching for recipes online, in cookbooks, and elsewhere. Plus, this makes it easier for others to jump in the kitchen and help.
Adding butter to the dough
Adding cold butter to your pastry or biscuit dough rather than melting it or softening it to make it easier to mix in is what makes the end result deliciously soft and flaky. However, “cutting in” cold butter is the ultimate pain. Instead, use a cheese grater to grate frozen butter into your flour.
Ran out of butter but have heavy cream?
It’s crunch time and you suddenly realize that you’re out of butter.  No need to panic, however, as you can make your own as long as you have a jar, heavy cream and salt. Watch this video to learn how.
Skip peeling the potatoes
One of the most tedious tasks that usually ends up with peels flying all over the kitchen no matter how careful you are, peeling the Thanksgiving potatoes is not necessary. Boil your potatoes with the peels on, then once they’re cooked, “shock” them by dunking them in ice-cold water and the peels will slide right off when you rub your hands over them.
Get fluffier mashed potatoes
Simply add a little bit of baking powder while you’re mashing the potatoes (one teaspoon per 6 potatoes is fine). The heat from the potatoes triggers the chemical activity in the baking powder for instant fluff. Then, doctor them up with butter, sour cream, and herbs as you please.
Have your emergency contacts ready
Okay so Thanksgiving is rarely an absolute disaster, but there are definitely moments of panic and second-guessing throughout the day. Have this list of holiday hotlines on hand if you need a quick answer about your Thanksgiving dinner preparations. From turkey preparations to how to store and what to do with leftovers, these hotlines can help you out in a pinch (especially if you’re the stubborn kind who doesn’t like to ask family for help).
Don’t forget about your slow cooker
Your oven will be getting a workout and you might be panicking about getting all your dishes heated in time for dinner. Slow cookers are an excellent and out-of-the-way cooking option for veggies, mashed potatoes, or cranberries. There are plenty of Thanksgiving recipes for slow cooker casseroles, so don’t let this space-saver go to waste!
A beautiful city backdrop of lights made this a perfect place for this awesome Fundraiser.
The Chicago Food Film Fest's Food Porn Party was off to a Fabulous start with the VIP Party.  Ginger Ale was a great choice to begin the evening of adventure.  The Beef Brisket with candied jalepeno and sweet onions Taco was Outstanding.  The Jambalaya was perfectly spicy and almost gone by the time I took the pic...Delicious.  The chilled Salmon with a cream sauce and green onion was yummy.  
Picture of Beef Brisket Taco, Salmon and Jambalaya at Food Porn Party Chicago
Food Porn Party Chicago 2014
A wonderful evening full of fun.  Stay tuned for more!
Thanksgiving is almost here!  Kitchens will be firing up this week.  It's an exciting time.  Chef Bill Rosenberg's MoJo Turkey, Mashed Sweet Potatoes and Homemade Cornbread are some of his favorite Holiday Recipes.  In case you missed part one, you have to see the Sweet Potato Pie Recipe.
Picture Chef Bill Rosenberg's MoJo Turkey from NoMa Social
MoJo Turkey prepared by Chef Bill Rosenberg
Latin MoJo Turkey
Preheat oven to 375°

18-20 Pound Turkey
2 C Olive Oil
1 1/2 C Garlic, chopped
1 C Fresh Orange Juice
1 C Fresh Lime Juice
1 C Pineapple Juice
1 C Salt
1/4 C Cider Vinegar
3 Cumin, toasted and ground
1 bunch Cilantro, stem removed and chopped
1 t Ancho Chile Powder
1 t Cracked Black Peppercorns

If the Bird is frozen, pull out and defrost in refrigerator starting tonight.  Remove Giblets and excess fat.  Mix all MoJo ingredients together well to dissolve salt for marinade over Turkey.  Be sure to rub into the bird, on the sides, top and bottom and inside.  Place in refrigerator overnight.  Flip at least once during the marinating process to redistribute spices.  
Place in oven and cook 12 minutes for every pound.  Reserve marinade and place into pot.  Bring back up to temperature and hold on low.  Use liquid for dressing.  Once Turkey is fully cooked, let it rest for 1/2 to `1 hour.  Then carve and enjoy.
Picture of Mashed Brown Sugar Sweet Potatoes
Mashed Brown Sugar Sweet Potatoes as prepared by Chef Bill Rosenberg
Mashed Brown Sugar Sweet Potatoes
Preheat Oven to 375°

10 Sweet Potatoes
1/2 pound Brown Sugar
2 T Cinnamon, ground
2 t Vanilla
1 Pound Butter, melted
Salt and Pepper to taste

Cook Sweet Potatoes in oven till soft.  Remove from oven and peel when cooled.  Combine Milk and Butter to potatoes in a mixing bowl.  Mix until pureed.  Add sugar and spices while mixing.  Keep warm in oven until ready to serve.  
Picture Cornbread made by Chef Rosenberg of NoMa Social New York
Homemade Cornbread from Chef Bill Rosenberg
Try this moist and delicious recipe in a cast iron skillet for extra crispy edges.

Preheat Oven 325°
1 Pound Butter
1 Quart Sugar
9 Eggs
1/2 Quart Cornmeal
2 2/3 Quarts All Purpose Flour
1/2 Quart Cream, Sour Cream and Milk each
2 T Salt
2 1/2 T Baking Powder

Mix Butter and Sugar till creamed and fluffy.  Add eggs, 2 at a time until smooth.  Mix in milk, sour cream and cream.  Scrape bowl down and add flour, cornmeal and salt, baking powder until just combined, do not over mix.  Pour into a buttered hotel pan and bake for 40 minutes until a toothpick comes out clean.
Picture of Food Porn Party Group 2013
Larry Cauldwell, First Food Porn Star and company!
We are so excited to be covering the Chicago Food Film Festival's Food Porn Party again this year.  
The Chicago Food Film Festival raises funds for The Good Food Project promoting healthy Food Culture to Children. 

Picture Larry Cauldwell
Larry Cauldwell, Food Porn Star Chicago Food Film Festival 2013
Larry Cauldwell, the world's first Food Porn Star, returns with his new short film, Balls!
Brooklyn BBQ Pit Master, Billy Durney of Hometown BBQ, will be serving his celebrated Beef ribs to accompany George Motz's film, For The Love of Beef Rib!  
1000 Tiny Donuts was the Film
Last year's Film, 1000 Tiny Donuts was Outstanding, but not as good as the Salted Caramel Doughnuts!
Picture caramels
Salted Caramel, Yes Please
The Good Food Project extends beyond the children and making an impact on the community!  Good food nourishes the body, mind and community.  "Good food is a gift of the earth.  The mission of the Good Food Project is to introduce children to the exquisite flavors of the earth's bounty to help them develop a lifelong love of good food and enjoy the benefits of a healthy life," states the Director, Susan Taylor.
Picture Food Porn Party Guests
Everyone had so much fun enjoying delicious food and raising funds for a Fabulous Food Project for Children
For Coverage of last year's event!
Held at Kendall College tomorrow night, Buy you Tickets Today and don't miss the Fun!
Your Holiday celebration Needs this refreshing Peppermint Cooler recipe from Chef Rosenberg at NoMa, North of Manhattan, Social Restaurant.
Delicious Peppermint Cooler from NoMa Social Restaurant

  • 1 T crushed soft Peppermint candy
  • 1½ fl oz Vodka
  • splash of White Creme de menthe
  • ¼ fl oz Brandy
  • ½ fl oz Half-and-half
  • Crushed ice
  • Peppermint stick for garnish
  • Mint sprig for garnish

Combine the vodka and crushed peppermint.  Stir to dissolve.  Add the remaining ingredients, stir and garnish. 

NoMa Social Restaurant in New Rochelle, New York, has some specials you Should Not Miss!  From 4-8pm they are featuring a 4x4 deal during the winter season.  Choose any 4 different wines, cocktails, beers and tapas for only $4 Each!
Chef Rosenberg, of NoMa Social Restaurant in New York, would like to share some of his favorite Holiday Recipes with our readers.  NoMa is a fabulous hotspot with a Chic Atmosphere and Delicious Food. 
Picture of Chef
Chef Rosenberg of NoMa Social, New Rochelle, New York
Chef Rosenberg creates Art on a Plate with unique flavors coming together to achieve an overall wonderful flavor. We were so excited Chef Rosenberg wanted to share Holiday recipes with our readers.  
Picture Thanksgiving feast
Fabulous Feast prepared by Chef Rosenberg of NoMa Social, Manhattan
Delicious Soup Prepared by Chef Rosenberg
Butternut Squash Soup Recipe
4 Butternut Squash, peeled, seeded, and cut into 2" Chunks
2 Spanish Onions, rough dice
5 Pieces Celery, rough dice
1 1/5" piece Ginger, peeled
1 C Brown Sugar
1/2 C Granulated Sugar, more or less
Cranberry Sauce
Crushed Ginger Snap Cookies or Toasted Pepitas
Salt and Pepper to taste

Place all ingredients, except sugars, salt and pepper, into a large stockpot.  Bring to a boil and reduce to a simmer.  Cook till tender and remove from heat.  Remember to be use caution, it's extremely hot.  Only fill blender half way and use a towel to cover lid.  Once finished blending pour into another pot.  Add sugars, salt and pepper to taste.  Garnish with Cranberry sauce and crushed ginger snap cookies or toasted pepitas.  

Picture of sweet potato pie
Sweet Potato Pie Prepared by Chef Rosenberg
Sweet Potato Pie
2 C Sweet Potatoes, peeled and cooked
2 oz Butter, melted
2 T Jack Daniels
1/4 t Salt, I prefer grey salt for this dish
1 C Sugar
1/4 t Cinnamon
1/4 t Ginger, ground
Pinch Ground Cloves
1 C Cream
1 9" Pie crust
Marshmallow topping as needed

Preheat oven to 350°
Place potatoes in a mixer using paddle attachment.  Add Sugar, Buter, Eggs, Jack Daniels, Salt and Spices, mix well till incorporated.  Add Cream and mix. Pour into pie crust and bake for 30 to 45 minutes or until just set.  Remove and cool.  Place marshmallow topping on top and brown tops of marshmallows under broiler if desired.  Let cool and serve.
Picture of green beans
Green Beans Almondine prepared by Chef Rosenberg
6 lbs French Beans, clipped
3 Shallots, diced
1 C Chicken stock
1 C Almonds, toasted, sliced
1 stick Butter, unsalted
Salt & pepper to taste
Pinch of Sugar

Place chicken stock, shallots and 
butter into a pan. Bring to a boil 
and add beans. Cook until just 
tender. Add sugar and season 
with salt and pepper to taste. 
When ready to plate the dish, toss 
with almonds and serve.
Come back for Part two of this Fabulous Feast of Recipes.

NoMa, or North of Manhattan, Social is a sleek, intimate and warm backdrop for live interactive dining experiences.  A variety of live entertainment and celebrity events, creates unique dining experiences.  
Chef Rosenberg was Chef/Owner of F.I.S.H., Port Chester New York for ten years.  Since joining, NoMa he has made a huge mark on the Mediterranean Tapas scene in New York. Located inside the Radisson, New Rochelle, New York and outside the fray in Manhattan.  
Thanks to Chef Rosenberg for the fabulous photos and recipes.  To learn more about NoMa head to their website
These towering food creations were absolutely beautiful at the NRA Show 2014.  
Picture chocolate sculpture
Chocolate sculpture
Painted Chocolate sculptures, flowing chocolate fountains and candy Croquembouche sculpture's take center stage.
Chocolate Waterfall
Picture chocolate waterfall
Chocolate Waterfall
Love this Candy Croquembouche.  Traditionally, Croquembouche is a French dessert made of choux pastry balls mounded into a cone and bound with halo threads of caramel.
Picture of candy tower
Candy Croquembouche tower from NRA SHOW 2014

In France and Italy, it is typically served at weddings,    baptisms, and first communions.  Impress your holiday guests with this amazing tower of deliciousness recipe from Saveur.

Picture croquembouche
Croquembouche photo from

12 T Butter, unsalted
¼ t. Kosher salt
2 C Flour
9 Eggs

1½ C milk
½ C sugar
3 t Cornstarch
4 Egg yolks
1½ t Vanilla extract
16 T Butter, unsalted and softened

4 C Sugar

1. For the pâte à choux: Heat oven to 425°. Bring butter, salt, and 1½ cups water to a boil in a 4-qt. saucepan over high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon until mixture forms a thick dough and pulls away from sides of pan, about 2 minutes. Return pan to heat and cook, stirring constantly, until dough is lightly dried, about 2 minutes more. Transfer dough to a bowl, and let cool for 5 minutes; using a wooden spoon, beat in 8 eggs, one at a time, making sure each egg is completely incorporated before adding the next. Dough will come together and be thick, shiny, and smooth.

2. Dip two spoons in water, shake off excess, and scoop a walnut-size piece of dough with one spoon. With other spoon, scrape dough onto parchment-lined baking sheet, setting pieces 1″ apart on a baking sheet. Lightly beat remaining egg with pinch of salt and brush each piece of dough with it. Bake until puffed and light brown, about 10 minutes. Reduce oven temperature to 350°, and continue to bake until well browned, about 15 minutes. Let cool.

3. For the filling: Bring 1 cup milk and sugar to a boil in a 4-qt. saucepan over medium heat. Meanwhile, whisk remaining milk, cornstarch, and egg yolks together in a large bowl. Slowly pour half the hot milk into yolk mixture, whisking constantly, then return mixture to saucepan, and cook, stirring constantly with a wooden spoon, until it thickens and just returns to a boil. Stir in vanilla and transfer to a bowl; cover with plastic wrap and refrigerate until chilled. In a large bowl, beat butter on medium speed of a hand mixer until pale and fluffy. Add cold filling and beat until smooth and fluffy, about 4 minutes. Spoon filling into a pastry bag fitted with a plain ¼″ tip. Gently poke a hole in the flat side of each baked, cooled puff with tip and pipe in filling.

4. For the caramel: Place 2 cups sugar and ½ cup water in a shallow saucepan and stir to combine. Cover and cook over medium heat until sugar turns light amber, about 15–20 minutes. Remove from heat.

5. Using tongs, dip top of filled puffs in hot caramel. Place puffs, glazed side up, on a plastic-lined tray. Form base with 12–14 glazed, cooled puffs, sticking them together with more caramel. Add puffs, layer by layer, to form a hollow cone. (Reheat caramel until liquid again if it becomes too thick; repeat making more caramel with remaining sugar and ½ cup water when first batch of caramel becomes too thick to work with.) Allow caramel to cool until it is the consistency of honey. With a spoon, drizzle thin strings of caramel around cone; let cool until brittle and set. Serve croquembouche within 4 hours of making to ensure the filling doesn't soften the puffs. 
Did you know that mushrooms are Excellent for your immune system?  I found that about 3.5 ounces of mushrooms a day for seven days in a row will increase immune antibodies found in saliva by 50%.  The elevated levels stayed for a week after discontinuing the mushroom regimen.  Specifically, reishi, maitake, and shiitake are the most beneficial. 
Picture of varieties of mushrooms in a tower
Tower of Mushrooms
Wild Mushroom and Burrata Bruschetta
Yield 8 Servings, from Seattle Chef Ethan Stowell's menus with a mushroom variation.

1 lb Shiitake Mushrooms, stems discarded and caps quartered
1 lb Cremini mushrooms, quartered
2 Garlic Cloves, minced
1 1/2 t Rosemary, fresh chopped
1 t Lemon Zest, finely grated
1/2 C Extra Virgin Olive Oil, plus more for brushing
Fresh ground Salt and Pepper
16 slices of Peasant bread about 1/3" thick
1 lb Burrata Cheese, cut into 16 slices

In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 C Olive Oil and let stand for 1 hour

Light a grill, preheat a broiler pan or saute on the stove top.  Spread mushrooms on a lightly oiled perforated grill tray and season with salt and pepper.  Grill over moderately high heat stirring occasionally, until browned, about 5-6 minutes.  Top the toasts with the mushrooms, then top each with a slice of cheese and serve.

Pairs nicely with earthy, cranberry scented Sonoma Coast Pinot Noir 2009 Pali Riviera.
Are you looking for Fresh Dips for your veggies, breads and crackers for Brunches or Tailgating parties? 
Crab and Celery Root Remoulade
Yield 4 servings

2 T Mayonnaise
2 T Scallion, minced
2 Dashes Tabasco
1 1/2 t Whole Grain Mustard
2 t Dry White Wine
1 1/2 T Lemon Juice, Fresh
Pinch of Celery Seeds
1/2 lb Celery Root, peeled and halved
1 Carrot, medium
1/4 C Red Onion, very thinly sliced
1 Celery Rib, very thinly sliced on a diagonal
1/2 lb Dungeness Crab cooked (1 1/4 lb in the shell)
Kosher Salt and fresh Ground Pepper

In a medium bowl, whisk the mayonnaise, scallion, Tabasco, mustard, wine, lemon juice, and celery seeds.

Using a mandoline, slice the celery root and carrot paper thin.  Finely julienne the celery root and carrot slices.  Add the celery root, carrot, onion, celery and crab to the dressing and toss.  Season with salt and pepper.  Cover and refrigerate for at least 2 hours, then serve.  Thanks Gabriel Rucker!  Love this recipe!

Quick Dip Recipes 

Great with Crudités, Crackers, toasted Pita pieces, or Crouton Lollipops for fun and unique ideas.

Puree Anchovy, garlic radish, fennel wedges and broccoli

Pistachio Dip
Grind Pistachios, then mix with a T of mayonnaise, fresh from one lemon juice, vinegar, minced shallot and garlic, Couple T Crème Fraîche and fresh herbs of choice (I like herbes de Provence).  Serve with Belgian Endive

Herbed Crème Fraîche
Blend minced parsley, tarragon and chives with Crème Fraîche and fresh lemon juice, season with salt.  Serve with blanched asparagus!  It's Delicious!
Crudités (pronounced crew-dee-tay) are sliced or whole small vegetables that may make up a first course of a meal

Mixed Bean Crudités Recipe

1 Large Garlic Clove, smashed
Pinch of Salt
6 Plump Oil packed anchovies, chopped
1/2 C Mayonnaise
1/3 C Finely Chopped Pitted Green Olives
1/2 t Fresh Lemon Zest
1 T Fresh Lemon Juice
1/4 C Extra Virgin Olive Oil
1 1/2 lbs Mixed beans, such as String beans, Haricots Verts, Romano Beans, Dragon Tongues Yellow wax beans and Purple Beans

On a cutting board, mash the garlic with the salt to a paste.  Add the anchovies and mash to a paste.  Scrape the paste into a bowl and stir in the mayonnaise, olives, lemon zest and lemon juice.  Gradually whisk in the Olive Oil.  Cover the aioli with plastic wrap and refrigerate until chilled.

Meanwhile, fill a large bowl with ice water.  Bring a large pot filled with 1" of salted water to a rolling boil.   Spread the beans in a steamer 
basket and steam just until they are crisp tender and the color is still vibrant.  Immediately plunge the beans into the ice water to stop them from cooking further, let cool completely.  Drain the beans and pat them dry.  Transfer the beans to a platter and serve with the aioli.  Thanks to Grace Parisi, for this delicious recipe.
Picture of smoked salmon with various toppings
Try this Classic and delicious combo of ingredients for a flavor explosion.


    Chef Thyme Savor is a Personal Chef Service.Claire Vert's creations will delight discriminating palettes!  Let us handle all the details, so you have Time to Savor delicious dishes with your guests!  

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