We are so excited to be traveling to France! Cooking at The World Renowned Le Cordon Bleu will be a thrilling experience. French for "The Blue Ribbon", Le Cordon Bleu is the World's largest Hospitality Education Institution and demands excellence. A French Cooking Magazine started offering cooking lessons which started the elite cooking school Le Cordon Bleu in 1895. This Purdue Graduate can't wait to share my experiences. If you want to learn more about this elite Hospitality school check their site . Stay tuned for some great pics and stories from the kitchens of Le Cordon Bleu, Paris.
This recipe is simple and delicious. Try it today!
4 Organic Red Potatoes, Large with Peel on, large dice, Boil, drain and cool
4 Celery Stalks
1 Onion, medium, small dice
1 Medium Carrot
1/2 C Sour Cream
1 Green Onion, sliced thin
1/2 t Worcestershire Sauce
1 T Dijon mustard
1 t Paprika
1 t Sea Salt
1 t Pepper
1 Lemon. juiced
2 t fresh Parsley, chopped, divided
2 Slices Bacon, Cook and break into bits (optional)
In food processor, combine Celery, Carrot, Paprika, Sour Cream, Worcestershire. Dijon, Lemon Juice, Salt and Pepper. Process this smooth.
Fold into cooked and cooled diced potatoes. Thoroughly coat all potatoes with mixture. Sprinkle with Parsley, Green Onions, Bacon (if desired) and Fresh ground Salt and Pepper.
Hey Guys! Check out Poppco for Awesome BGREEN Tips! Loving It!
Just in case you missed it, I thought I would repost!
I very rarely ever get bitten by Mosquitos, because of the herbs I use in my perfume. Did you know Rosemary has been used as an insect repellent for years? Not only is it a delicious herb to use in cooking, it is also a medicinal plant. As well, Rosemary is utilized for muscle spasms and nervousness.
If you are having a cookout, grab a few stems of Rosemary and some Basil leaves and put it on the upper rack of your grill. The smell will surround your grill and deck area for a Mosquito free Party!
Not cooking out? Well, simply remove some of the Rosemary leaves and crush in your palms. Rub all over, especially hitting pulse points, ankles, behind the knees and around the neck.
It is so easy to make a repellent Spray:
1 lemon sliced crosswise
2 Large Rosemary Sprigs-Leaves removed
Spray bottle, strainer and kitchen funnel
3 Cups water, bring to boil
Simply use a pestle and mortar, or Chef's Knife to pull out the oils in the rosemary. Then sprinkle the rosemary over the lemon. Rinse off pestle and mortar in 3 Cups of water and bring to boil. Add lemons and rosemary. Turn off and let steep for at least 5 minutes. Strain and pour into spray bottle using a kitchen funnel.
The lemon helps to preserve the spray for lasting use. If you prefer a stronger spray, you can always use essential oils instead. This will give you a much more potent repellent, if needed.
Citronella plants, Basil, Horsemint and Marigolds are also fabulous GREEN Mosquito Repellents. These can be used in place of the Rosemary in the same solution. Marigolds don't smell too good, so I'm not so sure about that one.
Perfect for your summer Party! Are you looking for a lite and all natural drink for summer? This Strawberry Lemonade recipe is refreshing and will delight your guests.
Yield 14 Pint size Mason Jars
2-3/4" Rolls of Ribbon fitting your theme or colors. I chose White polka dot to go with a picnic theme. Plus, I love polka dots!
1 Seedless Organic Lemon, sliced thin crosswise. When stack is done make a cut from the center of the lemon down through stack to the edge. This way you can hang them off the glass if you like. I froze mine so guests could throw a fresh lemon cube to keep it very fresh and cold.
1 Seedless Organic Lemon, sliced thin to place in pitcher
1 Qt. Fresh Organic Strawberries picked from the patch
14 Seedless Organic lemons, juiced without peel
1/2 C Organic Cane Sugar, this amount will make it slightly sweet
8 C Cold Water
1/2 t Himalayan Sea Salt, freshly ground
14 Pint size Mason Jars
Mason Jar Beverage Dispenser, or Your favorite pitcher with a ribbon tied onto the handle.
Plenty of Ice
Process Strawberries till smooth. Pour through strainer. Add Salt, Sugar and Lemon Juice. Stir thoroughly till dissolved. Place in Container and refrigerate for at least an hour. Tie ribbons onto mason jars. When ready to serve, be sure and use a long handle spoon to give it a good stir. Add Ice to your mason jars, a straw, your delicious Strawberry Lemonade and enjoy the party.
If you wish to have a version with alcohol, try Absolut Citron!
We were disappointed today, when the Taste of Chicago was cancelled for the first time since 1980. We won't let the rain dampen our spirits about Chicago's Premier Food and Music event of the summer!
So much Fabulous Music, Food and Activities!
Cooking Demo Pavilion – Local Chefs prepare their signature dishes at an intimate on-site kitchen and share industry secrets to help consumers create their own culinary masterpieces at home
Family Village – centrally located, this area is a popular destination for families as they gather to enjoy family-friendly programming
Celebrity Chef du Jour – a daily rotation of celebrity chefs host a pre-fixe seated meal featuring their award-winning recipes
The Beer Hall – a popular oasis for festival attendees to beat the heat and enjoy a diverse selection of beers
Pop-Up Restaurants – a program that encourages new restaurants to participate at Taste for one day only
Wine Garden – ideally located on Buckingham Fountain Plaza, this area offers foodies a more up-scale dining environment at the event
Main Stage concerts – the Petrillo Band Shell hosts internationally renowned artists
Did you know The Taste of Chicago contributes $106 million in total business activity to the Chicago economy and generates nearly $2.4 million in tax receipts for the city?
Something for everyone here at the Taste of Chicago. Plan your time wisely, in order to Taste the best of Chicago and hear all of our favorite music. Below is a Great Schedule for tomorrow to keep handy.
Sunday, July 13, 2014
For more information from the City of Chicago's website click here!
One of Ireland's most beloved Chefs Kevin Dundon surprised Chef Barbara Lynch by joining her on stage. They entertained the crowd telling fun stories of their experiences on stage and their travels, as they cooked together.
The two fun Chef's worked well together. His charm made the crowd smile and her straight forward approach won everyone over.
They seemed as though they were old friends, as they entertained the crowd, not only by cooking, but with their personalities. A fun afternoon to be sure.
Chef Dundon's cookbooks are known for his Contemporary Irish Country House Cooking. He believe's in local sourcing and seasonal recipes from the Hook Peninsula. He can be found most of the time in a kitchen at Dunbrody House kitchens and Cookery School. You might also find Chef Dundon in his Kitchen Gardens, at his Hotel Dunbrody Country House, on Television discussing all things food related, or enjoying a beautiful afternoon with his lovely wife Catherine.
Check out Chef Dundon's Recipe for Dunmore East Fresh Scallop Tartlets, adapted from his website.
If you want some extra flavor to savor, drizzle the tartlets with some Wild Garlic Pesto. For a sweet and savory flavor, drizzle with a slightly sweetened blackberry sauce.
2 x sheets of puff pastry, each about
30 x 20cm (12 x 8 inches)
Egg wash, made with 1 egg, beaten with 1 t Milk
8 fresh Scallops
4 T Extra virgin Olive oil, plus extra for greasing
1 t Tarragon leaves, fine chop
1 T Sea salt, or French Gris Salt
1 T Black pepper, fresh ground
200g (7oz) lamb’s lettuce (mâche) or
baby leaves or greens
Juice of 1 lemon
Preheat the oven to 190ºC/375ºF.
Grease a baking sheet.
Roll out the puff pastry and, using a 10cm (4") diameter biscuit cutter cut out four large circles. Place them on the prepared sheet and brush with the egg wash.
Slice the scallops into discs that are about 1cm (½ ") thick. Place them on the pastry circles so they are slightly overlapping, drizzle with a little of the olive oil, sprinkle with tarragon and season with salt and black pepper.
Bake for 12–15 minutes or until the pastry is golden brown and the scallops are just cooked. remove from the oven, Drizzle with some more olive oil and serve immediately with lemon-dressed lamb’s lettuce and lemon wedges
Grand Chef Relais & Châteaux Barbara Lynch's Chef's Demo was outstanding and entertaining. Several surprise guest's spiced up this demo even more. Susan Ungaro, President of the James Beard Foundation "happened" to be in the audience and was Delightful as always.
A demo of Butter Bisque with delicious fresh Lobster and Clams along with amusing stories of Chef Lynch growing up on the South side of Boston. She earned the name Knuckles, attesting to her toughness and tenacity. She now has earned Title Grand Chef Relais & Châteaux.
An Impressive lady, she is the only female in the United States to hold this esteemed title. She just won her second James Beard Foundation award (dubbed the Oscars of the Culinary World) 2014 Outstanding Restaurateur.
Barbara Lynch Gruppo has numerous restaurants which truly feature the pulse of the City. No. 9 Park, B G Oysters, Catering Company 9 at Home and the Butcher Shop are all a part of the quest for Excellence by Barbara Lynch Gruppo. Stir and Drink (a demo kitchen and cookbook store and a bar dedicated to the craft of the cocktail. Ranging from Menton, Boston's first and only Relais and Châteaux property featuring French discipline and Italian passion , to Sportello, a Modern Diner Style Restaurant serving Handmade Bowls of Pastas, they all share Barbara Lynch's vision of providing Excellent Food, Warm Hospitality and inspired wine and cocktails.
Can you guess who her Second Surprise Guest Is?
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