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We cannot wait for this years National Restaurant Show in Chicago.  I know that I really didn't want it to end last year.  A Food Nirvana to be sure!  Such a great opportunity to catch up with friends while enjoying the elite offerings at every booth. Register today at   http://show.restaurant.org/Home 
Here are a few scenes from the 2013 NRA's Restaurant Show that we loved! 
For registration and complete details on the 2014 Restaurant Show check out this linkhttp://show.restaurant.org/Home

For Robert Irvine:
http://chefthymesavor.com/1/post/2013/08/insights-into-chef-robert-irvine.html

For Brian Malarkey Interview:
http://tinyurl.com/o6u6ksa


 
 
I love the fresh flavors in this recipe.  Great for any luncheon or Holiday Celebration.  Light and slight sweet, this salad will make you smile and think of Spring.  

Ingredients for Marinade
1/4 C Honey
1/4 Shallots, small dice
1/3 Worcestershire Sauce
1/4 C Extra Virgin Olive Oil, Good quality
4 oz Pinot Grigio
2 oz Raspberry or Blackberry Vinegar
1 Clove Garlic, pressed
Directions
1.  Combine marinade ingredients, then add duck.  Marinate, covered, in refrigerator overnight.
2.  At service, remove duckling from marinade and remove skin; reserve for crackling garnish.  Grill until an internal temperature of 152° to 155°F.  Let rest till temp reaches 160°F.  Slice duckling thinly on the bias
3.  Sear skin in skillet till cooked half way; drain fat and cut skin into julienne strips.  Return strips to skillet and finish cooking.  When almost done, deglaze pan with Pinot; reduce.  Remove strips (cracklings) from skill and set aside.

Salad 
16 oz Spring greens or Mesclun

Dressing Ingredients
1 1/2 oz White wine vinegar
8 0z Apricot Marmalade
8 oz Mayonnaise
1 T Cilantro, Fine Chop
1 T Parsley, Fine Chop
Sea Salt Fresh Ground Pepper and  to taste

In double boiler, melt apricot Marmalade, add Cilantro and Parsley.  Cool for a minute, whisk in White Wine Vinegar, and Mayonnaise (whisking vigorously to incorporate, or use food processor.)  Add Salt and pepper to taste

Garnish Ingredients
3/4 C Almond slivers
3 Peaches, slice, soak in 1 oz wine and grilled
1/2 Fresh Blackberries
1 1/2 C Golden Tomato Concasse
Duckling Cracklings

Plating
Place greens in bowl and toss with Dressing.  place greens on plate.  Overlap peaches slightly on greens to left of plate fanning out from center.  Arrange sliced duck in an arc patter fanning out from center of plate to the right slightly covering greens.  Garnish with blackberries, concasse, almonds and then duck cracklings.  Several twist of sea salt and fresh ground peppercorns will make this salad pop!  Concassé from the French concasser, "to crush or grind" can be done with any vegetable, but most commonly with tomatoes.  
The Golden Tomato  Concassé is made by peeling, deseeding and rough chopping tomatoes, similar to tomatoes in Bruschetta.  It adds a delicious flavor to this Spring Salad!

 
 
We are so excited to be a featured blog on the BESTY Blog!
Check it out all!!
http://blog.thebesty.com/post/82089013707/delicious-nutritious-and-super-fun-foods-with-chef
 
 
So, I thought I would post some of my favorite juicing recipes, to help offset!  Perfect re post for Spring.  I always find it difficult to keep up with my Jicing routine in the Winter months.  So far, we have discussed the benefits of Raw natural enzymes, carotenes and flavonoids.  These anutritients may not exhibit noticeable "nutritional" benefits, however, their overall health benefits are profound.  They work together with our other foods we eat for better absorption and healing. 
Chlorophyll is another benefit of Juicing and eating raw fruits and vegetables.  Fat soluble Chlorophyll is found in raw juice and unlike its counterpart, water soluble, it is absorbed into the system easily.  Often known as Nature's Cleansing agent, Chlorophyll contains other components boosting health benefits, including beta carotene and Vitamin K1.  Chlorophyll has two primary known health benefits:   stimulating hemoglobin and the production of red blood cells and relieving excessive menstrual flow.  The molecule itself is very close in structure to the Heme part of the hemoglobin molecule of our red blood cells.  Significant Anti Oxidant and Anti Cancer benefits make Kale, Parsley, Beet Tops and Spinach an excellent choice for your diet and for Juicing.  For the beginning Juicer, it can difficult to jump right into the "Green" drinks, until your taste buds adjust.  
Shopping for fruits and vegetables that are the healthiest for us can be difficult.  To help define what to look for in the produce area of your market, and some of the benefits of juicing, check out this link:
http://chefthymesavor.com/1/post/2014/02/looking-for-a-healthier-grocery-list.html
Are you looking to further define the benefits of Juicing and how they all work together for your good?  Take a look at this link:  
http://chefthymesavor.com/1/post/2014/01/the-value-of-carotene-in-our-diet-and-delicious-recipes.html

When I first started Juicing, I enjoyed this "Green" drink from "The Complete Book of Juicing" by Michael T. Murray, N.D.  I found that the apple juice really helps cut the strong kale flavor.  

Purple Cow
This drink contains Calcium, like milk, as well as other nutrients Milk doesn't provide.
Ingredients
1/2 Head Red Cabbage, cut into wedges
2 Kale Leaves
1 Red Bell Pepper, quartered
2 Red Apples, cut into wedges
Juice the cabbage first, followed by the kale, peppers and apples.
Approximate Nutrient Content
Calories        226
Protein           4g                  
Carbs           55g
Fat              1.8g
Vitamin A  245 RE
Vitamin C  198 mg
Vitamin E   6.1 mg
Thiamine/Riboflavin .22-.24 mg
Niacin        1.2 mg
Vitamin B6   .8mg
Folic acid  104 mcg
Sodium        42mg
Calcium     124 mg
Magnesium  64 mg
Potassium  906 mg
Iron            3.1 mg

There are many reasons to incorporate juicing into your diet, as well as, fresh fruits, Vegetables, nuts and seeds into your every meal.  Overall health, energy and metabolism is improved dramatically!  For maximum energy levels, it is recommended that 50% to 75% of our diet (by volume) come from raw fruits, vegetables, nuts, and seeds.    If you eat an entire meal of cooked foods, your energy levels drop drastically.  However, incorporating Juicing, or raw food, into every meal, you provide the enzymes to break down the cooked food and help reach the recommended %.  This gives your body the energy to focus elsewhere, improving your overall health.  For a great source of Bromelain Try incorporating some Pineapple into your meal.  The enzyme Bromelain has been reported in numerous studies to have a wide range of beneficial purpose for our overall health.  A few of these benefits are:
  • Immune System Boosting
  • Aiding in digestion
  • Reducing Inflammation
  • Inhibiting appetite
  • Relieving Sinusitis
  • Enhancing Wound Healing
  • Preventing swelling after Trauma
  • Inhibiting Blood Platelet Aggregation, enhancing Antibiotic absorption
What we eat and drink is one of the most critical factors in our overall health.  So many benefits from incorporating raw fruits and vegetables into every meal.  Remember, it is always best to consume juice within 20 minutes of prep for maximum nutritional content.  
Here are a few recipes to help you along on your quest for Better overall Health through Nutrition.

Immune Booster Juice Drink Recipe
This drink is perfect for Cold and Flu Season!  It is rich in Nutrients vital to the Immune System having antiviral andantioxidant effects.  The banana allows for slower absorption of the sugars, a critical goal when fighting infection as infection and Cancer cells multiply rapidly in the presence of sugar.  Therefore, absorbing sugars slower is a much healthier choice.  
Ingredients
1 Orange, peeled
1/2 Pineapple with skin, sliced
1/2 C Strawberries
1 Banana, peeled

Directions
Juice the Orange, Pineapple, and strawberries; place in blender with the banana and liquefy.

This drink is approximately:
Calories 210
Vitamin A 700 RE
Vitamin C  296 mg
Vitamin E  3.3 mg
Folic Acid  64 mcg
Potassium 740  mg
Magnesium  43 mg
Calcium    49 mg
Carbohydrates  52 g
Sodium  18 mg
Iron   2.8 mg
Fantastic Nutritional benefits from one drink a day.

Ease Digestion Recipe
This is one of my favorite juice drink recipes, I love spice the fresh Ginger brings in this recipe!
Ingredients
1/4 " slice fresh Ginger
1/4 C Fresh Orange Mint
1 Kiwi Fruit, unpeeled
1/4 Pineapple with skin, sliced
Directions
Juice the Ginger and Mints First,followed b the Kiwi Fruit and then the Pineapple.
Nutrition
Calories 256
Vitamin C 139 mg
Vitamin A 23 RE
Folic Acid 44.5 mcg
Sodium   9 mg
Calcium  50 mg
Magnesium 70 mg
Potassium  727 mg

The Romeo
Ingredients
1/4" slice fresh Ginger
1/2 C Fresh Parsley
1/4 Pineapple with skin, sliced
Directions
Place the Ginger in the middle of the Parsley and juice, add pineapple.
Nutrition
Calories 118
Carbohydrates 29.5 g
Vitamin C 45 mg
Folic Acid  45 mcg
Potassium 317 mg
Magnesium  35.5 mg
Calcium 29.5 mg
Sodium 5.5 mg

Extreme Enzymes
This drink is packed with digestive enzymes and immune boosting enzymes.  It is super delicious!
Ingredients
1 Banana, peeled
1/4 Pineapple with skin, sliced
1/2 Papaya, seeded, sliced
2 Oranges, peeled
1/2 Mango, pitted
Ingredients
Juice the mango first, followed by one of the oranges, then the papaya another orange, and finally the pineapple.  Pour into a blender, add the banana, and liquefy
Nutrition
Calories 355
Carbohydrates 90 g
Vitamin A  772 RE
Vitamin C  272 mg
Vitamin E  3 mg
Folic Acid 101 mcg
Sodium 7 mg
Calcium 158 mg
Potassium  1476 mg **

Thanks to, "The Complete Book of Juicing" by Michael T. Murray, N.D. for the Fabulous recipes and inspiration!
 
 
I love the fresh colors of Spring, the promise of renewal and all of those fresh veggies starting to appear!  Sometimes a girl just needs some chocolate! This recipe is so yummy, you might want to make a double batch!  Children will especially be delighted to see a plate full of these Confetti Brownies.

Preheat oven to 350°
Yield 24 Delightful Brownies

Ingredients
2 1/2 C All Purpose Flour, divided
1 C Granulated Sugar
1 C Firmly Packed light Brown Sugar
3 Large Eggs
3/4 C, or 1 1/2 sticks butter or your favorite substitute, softened
1 t Vanilla Extract
1/3 C Unsweetened Cocoa Powder
1 T Butter, or your favorite substitute, melted
1 C Semi Sweet Mini Chocolate baking bits, divided
2 1/2 T Baking Powder
1/2 t Sea Salt

Directions
Lightly grease 13 X 9 X 2" baking pan, set aside.  In a large bowl, cream 3/4 C butter and Sugars till light and fluffy.  Beat in Eggs and Vanilla.
In medium bowl, combine 2 1/4 C Flour, Baking Powder and Sea Salt; blend into creamed mixture.  Divide batter in half.  Blend together cocoa powder and melted butter; stir into one half of the dough.  Spread cocoa dough evenly into prepared baking pan.  Stir remaining 1/4 C Flour and 1/2 C 
Semi Sweet Chocolate Mini Baking Bits into remaining dough; spread evenly over cocoa dough in pan.  Sprinkle with remaining bits.  Bake 25 to 30 minutes or till edges start to pull away from sides of pan.  Cool completely.  Flip upside down onto cutting board and ice and sprinkle with more bits, if desired.  I find them to be sweet enough without icing.  Cut into brownies and store in a tight container, if you have any left.


 
 
My mom made the best Pecan Pie when I was a girl!  I thought I would share a very EASY recipe for you to try!

Preheat oven to 400°

INGREDIENTS
2 Large Eggs
1/2 C, or 1 stick butter, melted and cooled
1 C Light brown sugar
1/4 C White Sugar
1 T Flour
1 T Milk
1 t Vanilla Extract
16 oz Pecans, 1/2 chopped and 1/2 left as halves
Unbaked pie shell

DIRECTIONS
Let eggs sit at room temp for an hour (this will help with texture of pie)
Whisk eggs till foamy then whisk in cooled butter
Add Brown Sugar, White Sugar whisk
Incorporate 1 T Flour 
Add 1 T Milk
1 t Vanilla extract

Add 1/2 C Pecans and Fold in
Pour into unbaked 9" pie shell and place on cookie sheet
Top with pecan halves in design of your choice
Bake for 10 minutes Reduce oven temp to 350°.  
Continue baking for 30-40 minutes, or when set.  Let pie cool for at least an hour before serving.  

Vanilla Bean Ice cream is the perfect with this delicious pie!

 
 
We had the pleasure of covering the American Culinary Federation's Midwest Regional Conference in St. Louis.  The luncheon was absolutely Fabulous!  It was fun chatting with everyone, especially the Chef's who inspire and create some delicious dishes and displays.  
Here are a few of the flavor packed bites we savored.  Stay tuned for more yummy photos.
 
 
From sculptures to beautiful paintings of ballerinas, I am a huge fan of Edgar Degas 1834-1917.  This French artist captured a horse in full motion, his head intently forward and galloping in stride.  I just had to share this beautiful piece of art displayed at the St. Louis Art Museum.
 
 
While in St. Louis, we thought we would try one of the City's newest restaurants.  Element American Grill is a contemporary styled restaurant located in the top 2 floors of an old power plant on Carroll Street. The philosophy behind the restaurant is fresh ingredients from local farmers with a Fresh rotating menu incorporating many ideas from multiple Chef's into their dishes.  They love to create one cohesive menu from all of these sources and Chef's.  
I chose a delicious smoked salmon salad with fresh mixed greens, goat cheese, capers and fried onion.  The flavors were perfectly balanced.  The only change I would make,would be to slice the perfect bite size smoked salmon a little thinner.  
The Open Kitchen displays a more personal touch and intimate atmosphere creating a true Dining Experience.

The service was Satisfactory.
The third floor lounge overlooks Busch Stadium and has a soft and comfortable appeal with overstuffed chairs, soft lighting and natural light streaming in from the windows.  The lounge, as well as the main floor dining area, features an outdoor terrace for fantastic summer evenings.  
Element plans on refining it's unique local menus to achieve perfection.  We love their idea of having Guest Chef's and Bartender's once a week to add interest and keep it fresh!
We might have to go back this summer and try the Rock Climbing wall before enjoying the view from the terrace.
 
 
We enjoyed visiting the St. Louis Arch.  I thought I would share a couple of fun photos.  Love the colors in these pics!
 

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    Chef Thyme Savor is a Personal Chef Service. Claire Vert's personal creation's will delight discriminating palettes!  Let us handle all the details, so you have Thyme to Savor your Guests and some delicious dishes!  

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