We are so excited to be in Bulgaria. a European country so rich in history and culture. Prehistoric cultures started developing Bulgaria during the Neolithic period. Can't wait to see the architecture, hear their music and taste the food!
It was a great first morning. We discovered a traditional breakfast dish of Bulgarian Fried dough, or Mekitsi. A delicious and decadent way to start the day in this beautiful country.
Traditional Bulgarian Dessert ChefThymeSavor.com
You will love this simple recipe!
(Fried dough pastry)Ingredients
2 lb Flour
1 lbs Plain Yogurt (or you can use regular milk)
Packet of Yeast ( or 1 t Baking soda)
1 C Water,
1/2 t Salt
1 C oil.Directions
Add yeast to some lukewarm water 105-110°, let bubble for about 5 minutes. Whisk Eggs, Yogurt and water till smooth. Incorporate flour gradually till soft dough. Let it rest for 1 hour. Roll out to 1/4" and use doughnut cutter or a glass. Heat oil to 350° and Fry till golden brown. Sprinkle on powdered sugar, or serve with jam, White Bulgarian Cheese or Honey.
It will soon turn 2015! A New Year full of possibilities! I hope it is everyone's best year yet! Happy New Year All.
The Musée d'Orsay, Paris, France, houses the largest Masterpiece collection of Impressionist and Post Impressionist Art in the World. Do you love Monet, Renoir, Cézanne, Degas (Ah the dancers) or Gauguin, then you MUST visit the Musée d'Orsay when in France.
We loved this museum!
Unedited Beauty...Degas La Classe de Danse, or Dance Class ChefThymeSavor.com
The building itself is art. A remodeled train station located on the left bank of the Seine River, is the perfect place for some of the World's most beautiful art.
The Fabulous Clock at Musee d'Orsay ChefThymeSavor.com
As I looked out the Clock window over the Seine River, a view of the city popped out of the overcast misty backdrop. In the distance, a faint outline of Sacré-Cœur.
Sacré-Cœur, Paris through the overcast rainy day from Muse d Orsay ChefThymeSavor.com
lunch at Musée d'Orsay ChefThymeSavor.com
The outstanding art displays continued right through lunch. More on lunch later. (It was outstanding)
Amazing Art while dining at Musée d'Orsay ChefThymeSavor.com
The sculptures outside the museum were as beautiful as the sculptures inside by Auguste Rodin.
I really still cannot choose a favorite sculpture. I loved them all.
Banana Bread with Macadamia Oil ChefThymeSavor.com
You will love this moist banana bread's texture and delicious flavor. I substituted Macadamia Oil for oil. It adds a richness to the bread along with many health benefits.
Macadamia oil, dubbed the new Olive Oil, has many health benefits including the Following:
Skin and Hair Love it
Promotes Brain Health
High in Flavonoids Learn more about flavonoids
1 1/2 C Flour
1 t Baking Powder
1/2 t Baking Soda
1/2 t Sea Salt
1 C Sugar
1/2 C Sour Cream
1 t Vanilla Extract
2 Large Bananas, ripe, mash
Margarine or butter to oil pan
1/2 C Macadamia Oil
1 Large Egg, room temperature
1 C Nuts, optional Walnuts, hazelnuts, or Pecans
Be sure oven rack is on second from the bottom slot. Preheat oven to 350°F. Grease Loaf pan and dust with flour.
In mixer bowl, cream together sugar and butter. Add Egg and mix for another minute. In separate bowl, Mix together vanilla, sour cream and Banana. Add to mixing bowl. and beat for another half minute.
In separate bowl, mix together dry ingredients. Add the flour mixture in two batches. Mix for 30 seconds each time. Scrape down bowl and mix 30 more seconds. Fold in nuts.
Pour into loaf pan and bake till knife comes out clean.
The City of Brotherly Love courtesy of visitphilly.com\ ChefThymeSavor.com
I spent several years in the Philly area and enjoyed many cheesesteaks. My Favorite was always Genos. Yum!
Check out this fun video on Philly cheesesteaks!
Almost every pizza shop on any corner of every neighborhood in Philly serves up this mouth-watering delicacy. Here are a few notable Center City and South Philadelphia spots, many of which are featured in the two videos:
- Cosmi’s Deli is a relative newcomer among the cheesesteak contenders, winning recent accolades from Philadelphia magazine.1501 S. 8th Street, (215) 468-6093,cosmideli.com
- It may be across the street from the oldest cheesesteak joint in town,but Geno’s Steaks is a formidable competitor going roll for roll with Pat’s for nearly five decades. 1219 S. 9th Street, (215) 389-0659, genosteaks.com
- The brisket cheesesteak at Jake’s Sandwich Board can be adorned with either mild provolone and caramelized onions or, less conventionally, wasabi spread and crunchy onions. 122 S. 12th Street, (215) 922-0102, jakessandwichboard.com
- Jim’s Steaks has multiple locations, but the classic smell of fried onions wafting down South Street makes that outpost a memorable one. 400 South Street, (215) 928-1911, jimssouthstreet.com
- A small shack amidst shopping plazas, John’s Roast Pork is frequently cited as one of the city’s top steak spots. Its secret weapon? A crusty seeded roll. 14 Snyder Avenue, (215) 463-1951, johnsroastpork.com
- The original home of the cheesesteak, Pat’s King of Steaks is still owned and operated by the Olivieri family.9th Street & Passyunk Avenue, (215) 468-1546,patskingofsteaks.com
- Rick’s Philly Steaks is a third-generation spinoff of Pat’s, started by the “Prince of Steaks” Rick Olivieri,who exported his cheesesteak savvy to Kennett Square. 148 W. State Street, Kennett Square, (610) 444-7425, rickssteaks.com
- With rolls from Conshohocken bakery, a plethora of cheese choices and daily-cut sirloin, Spot Burger’s food cart has been repeatedly named a favorite among cheesesteak lovers. Locations vary, (484) 620-6901, twitter.com/spotburgers
- Every sandwich at the award-winning Tony Luke’s is worth ordering, and the deliciousness now spans multiple locations across state lines. tonylukes.com
All the details you will need to order the perfect Cheesesteak in this video.
Philadelphia lit up at night is so beautiful.
Philly at night courtesy of visitphilly.com ChefThymeSavor.com
Look at that beautiful Chartes Blue ChefThymeSavor.com
I enjoy architecture and "Chartes Blue" is my favorite color. So, I had to share these beautiful windows of this astounding French Gothic Cathedral World Heritage Site.
Amazing Chartes Blue ChefThymeSavor.com
This medieval cathedral is the finest display of architecture I've ever seen. Beautiful and intricate, dark and deep, the windows bring it all to light.
These 12th Century windows are so amazing. Each one tells a story. Plan on spending some time to soak it all in.
Central tympanum of the Royal portal ChefThymeSavor.com
An astounding example of classic French Gothic architecture. ChefThymeSavor.com
You have to wonder how long it took to create such beautiful windows. ChefThymeSavor.com
A beautiful cathedral and worth the visit while in France.
Rose Window at Chartes Cathedral ChefThymeSavor.com
This amazing gourmet grocery should be on your list, if you love food! Let's explore the sweet side of this highly esteemed market in Paris, France.
Amazing Grocery ChefThymeSavor.com
The fruit jellies are made the old-fashioned way, using carefully selected fruit. This unique mastery has been their specialty for more than a century and definitely my favorite!.
Not limited to candy, check out their specialty wines ChefThymeSavor.com
La Cave at Hediard's located in Paris, has an impressive display and selection of French wines we may not often see in the states. I was blown away by this sweet array of offerings.
I wonder how many are in this jar ChefThymeSavor.com
Gift boxes perfect for the giving season ChefThymeSavor.com
Hediard's offers the finest of quality in all they prepare. The walls are covered with amazing designed gift boxes of delicious treats.
Must try unique candied fruits and veggies. We tried the celery and it was Delicious.
France has some of the most delicious chocolate in the world. Each piece is so rich and delicious, you can only eat one, or two.
Perfect for On the Go fun jellys!
The Hédiard limited edition Christmas collection for 2014
-2015: offer a new range of products perfect for the Holiday season, from teas to jams, along with confectionery, gift baskets and sweet & savory delicacies.
Special thanks to the staff of Hediard for being so gracious during our photo shoot. We loved your store!
You are going to love this Holiday Raspberry Lemon "Ball" Drop cocktail Recipe
This holiday recipe, from Bare Organic mixers created by Natalie Susi, is fabulous in flavor, organic, gluten free and low calorie.
- 1 oz Bare Organic Mixer: Lemon Drop
- 1 1/2 oz Citrus vodka
- 3/4 oz Triple Sec
- 1/2 oz Chambord Liqueur
- lemon twist & sugar for rimming glass
- If desired rub a lemon wedge around the rim of a martini glass and dip in sugar to coat the rim.
- In metal mixing tin, fill with ice, add vodka, triple sec, and Bare Organic Mixer: Lemon Drop. Shake thoroughly and strain into chilled martini glass.
- Pour Chambord down the center of the drink for layered affect (red bottom, yellow/white up top).
- Garnish with a lemon twist if desired.
Check out this video
of how to make a Bare Cosmo.
Are you looking for a Fabulous Holiday dish that will blow your guests away? Try Le Cordon Bleu Paris Chefs December recipe, with festive and refined lobster, and end 2014 in style.
European lobster with golden chanterelles Photo Courtesy of Le Cordon Bleu ChefThymeSavor.com
This delicious recipe, including delicate golden Chanterelle mushrooms, is perfect for the festive season.
Serves: 2European lobstergolden chanterellesduck wingsmirepoix (Carrot, Onion and Celery)carrot Principal ingredients
2 x 600 g European lobster (from Brittany)Court-bouillon
1.5 liter water
50 ml white winethyme,
½ onion cut into thin rounds
½ carrot, cut into thin rounds
2 garlic cloves
1 bouquet garni
10 whole peppercornsLobster sauce
lobster heads and shells
50 ml olive oil
3 shallots, finely chopped
finely chopped thyme,
1 tsp tomato paste
3 tomatoes, roughly chopped
50 ml Cognac
200 ml white wine
¼ brunch tarragon, finely chopped350 ml white chicken stock or waterDuck jus300 g duck wings20 ml peanut oil150 g mirepoix (carrot, celery stalk, onion)2 garlic cloves1 bouquet garni150 ml water250 ml white chicken stock10 g buttersalt, pepperSautéed golden chanterelles100 g golden chanterelles20 g butter1 garlic clove, chopped1 shallot, finely chopped thyme, bay leaf20 ml oilsalt, pepper¼ bunch cilantro (coriander), finely chopped¼ bunch flat-leaf parsley, finely choppedDecoration¼ bunch cilantro (coriander), finely chopped¼ bunch flat-leaf parsley, finely chopped Instructions
- Court bouillon: Place all the ingredients for the court bouillon in a large heavy stock pot and simmer for about 15 minutes. Bring to a boil, add the lobster and cook for 4 to 5 minutes. Remove the lobster from the court bouillon and aside to cool and then remove the shell. Cut 2 medallions from each lobster tail; then cut each into small pieces. Refrigerate diced meat and tail.
- Lobster sauce: In a large saucepan, color the lobster shells and heads in half the olive oil, add the shallots, onion, thyme and bay leaf and cook for 10 minutes. Add the tomato paste and chopped tomatoes, and cook for a further 5 minutes. Flambé with Cognac, reduce, deglaze with white wine and simmer for 5 minutes. Add the tarragon and cover with white chicken stock. Simmer over low heat for 20 minutes. Strain through a china cap sieve and whisk in the remaining olive oil.
- Duck jus: Roughly chop the duck wings, add to a pan with peanut oil and brown; remove excess oil. In a pan, brown the duck wings in peanut oil; remove excess oil. Add the aromatic garnish and brown, deglaze with water. Stir to lift the caramelized juices, reduce over low heat. Add the white chicken stock and simmer for 50 minutes. Strain through a china cap sieve, return to the heat and reduce to a syrupy consistence. Add the butter, season and keep warm.
- Sautéed golden chanterelles: Wash the mushrooms and drain. Sweat in butter the garlic, shallot, thyme and bay leaf for 10 minutes over low heat, remove from the heat and set aside. Sauté the golden chanterelle mushrooms in oil, drain. Combine sautéed mushrooms with the garlic and shallots and cook for 5 minutes. At the last minute add the finely chopped herbs and the diced lobster meat, season.
- To serve: Place a lobster tail on a plate and arrange a line of sautéed mushroom-lobster mix along side. Decorate with chopped herbs. Complete the presentation with dots of lobster sauce and duck jus.
ChefThymeSavor at Le Cordon Bleu Paris ChefThymeSavor.com
Check out more of the World's Best Recipes and information on Le Cordon Bleu
Happy Monday All! Make it a Great Day!
Cheers to a New Week! Remember You Are Beautiful ChefThymeSavor.com