Delicate and Delicious Sweet Pea Soup as prepared by Bill Rosenberg ChefThymeSavor.com
is one of New York City's hottest restaurants
North of Manhattan and one of my favorites. NoMa Social is a vibrant dining destination that combines a Mediterranean menu
created by Executive Chef Bill Rosenberg
. The restaurant offers all genres of food such as American, French, Italian, Latin American, and Spanish/Basque. I was so excited that NoMa Social wants to share one of their newest Recipes... Spring Sweet Pea Soup
. Check out this delicious and flavorful recipe below!Ingredients:
- 2 pounds English peas
- 10 shallots sliced
- 1 pound butter
- 3 tlb tarragon
- 1.5 qt. chicken stock
- Sugar as needed to taste
- Salt & Pepper to taste
- Crème fraiche
- White truffle oil
Melt butter and add shallots, tarragon and sweat no color, until soft. Next add stock and bring to a boil, add peas and cook until just tender, adjust seasonings with sugar, salt and pepper use more or less sugar based on sweetness from peas. Add contents to a blender and puree until smooth, pass through a strainer pressing on solids to push through as much of soup as possible. Chill soup and garnish with more leaves of tarragon, crème fraiche, and truffle oil to guild the lilly. Another excellent addition would be fresh crab meat.
Great Spring Flavors...Love the Tarragon. As prepared by Chef Bill Rosenberg NOMA Social ChefThymeSavor.com
While in France we stopped by the city of Connerré. A dynamic city and the birthplace of Rillettes of Le Mans, Connéré, and Sarthe.
Traditional French Rillettes are making a posh resurgence! You might wonder what is a Rillettes? It is meat, usually pork, that is prepared similar to a pate. The results are a Delicious Must try!
My favorite Recipe
for Rillettes incorporates Duck.
This recipe is smooth, delicate and absolutely delicious!
Le Cordon Bleu has won my heart again with this elegant and original pastry, perfect for Spring.
Heavenly Dessert from Le Cordon Bleu Photo courtesy of Le Cordon Bleu ChefThymeSavor.com
12 fresh violets
1 egg white
100 g granulated sugarVanilla Joconde "biscuit" sponge
140 g ground almonds
110 g raw cane sugar
250 g flour
1 vanilla bean (pod) split and scraped
35 g butter melted
4 egg whites50 g sugarMascarpone Mousse
2 gelatin leaves (4 g)
125 ml whipping cream (35% butter fat)
20 g sugar50 ml whipping cream (35% butter fat)
1 vanilla bean (pod) split and scraped
100 g mascarponeWhite glaze
2 gelatin leaves (4 g)
125 ml whipping cream (35% butter fat)
25 g glucose (optional)
250 g white chocolateViolet jelly
5 gelatin leaves (10 g)
100 ml water
50 g sugarfew
drops of violet food colouring
few drops of natural violet essence MethodThe day before:
- Crystallized violets: Coat the fresh violets in egg white. Sprinkle sugar on both sides of the flowers and shake to remove access. Leave to dry in the open air over night. Store in an airtight container.
- Preheat the oven to 220°C.
- Vanilla Joconde "biscuit" sponge: Whisk together the eggs, ground almonds, raw sugar, flour and the vanilla bean seeds. Add the warm melted butter. Whisk the egg whites to firm peaks; sprinkle and whisk in the sugar in two separate batches. Without delay, gently fold into the vanilla mixture. Spread onto a parchment paper lined baking sheet to 1 cm thickness. Bake in the oven for 6 to 8 minutes. Remove from the oven and leave to cool on the parchment paper on a wire rack. Use the pastry cutter to cut out 8 squares 3.5 cm x 3.5 cm and remove the paper.
- Mascarpone mousse: Soak gelatin leaves in cold water until softened, remove and squeeze out excess water. Whisk 125 ml cream until firm peaks cling to the whisk. Refrigerate. Heat the 50 ml cream, sugar and vanilla bean seeds, remove from the heat and add the softened gelatin. Add the mascarpone and whisk to combine. Whisk one-third of the whipped cream into the warm mascarpone mixture. Add remaining whipped cream and mix well.
- Assembly: Place a square vanilla joconde "biscuit" sponge into each of the four square molds and cover with a layer of mascarpone mousse. Place a second vanilla Joconde "biscuit" sponge square on top as well as another layer of mascarpone mousse. Freeze until hardened, about 30 minutes. Wipe the metal squares with a very hot cloth to release the squares of mascarpone mousse-vanilla joconde « biscuit » sponge from the molds. Freeze.
- White glaze: Soften the gelatin leaves in cold water, remove and squeeze out excess water. Heat the cream and glucose, pour onto the chopped white chocolate and whisk to a smooth homogenous consistency; add the gelatin. Use to glaze when smooth and warm.
- Place the frozen squares onto a wire rack, set over a hotel pan (to collect the glaze). Pour the white glaze over the squares to uniformly cover. Transfer to the freezer to set for 5 minutes. Repeat with a second coating of glaze if necessary. Refrigerate.
- Violet jelly: Soften the gelatin leaves in cold water. Make a syrup: Place the water and sugar in a pan and bring to a boil. Once boiling point has been reached, remove from the heat. Squeeze out excess water from gelatin leaves and add to syrup along with the violet food coloring and natural essence. Grease a sheet of parchment paper, turn over and line a hotel pan. Pour in the jelly to a depth of 0.5 cm. Refrigerate for 30 minutes or until set. Cut out 12 x 1 cm rounds (buttons) and place 3 on top of each heavenly vanilla flavored mascarpone square.
- To serve: Carefully place a heavenly vanilla flavored mascarpone square with violet buttons on a plate and decorate with 3 crystallized violets.
Note: * Glucose makes the glaze shinier.** Crystallized violets will keep for one week in an airtight container.
Decadent cupcake recipe using Nuvino Wine Photo courtesy of Nuvino Wine Chefthymesavor.com
What is better in life than Wine and Chocolate? Oreo's, Wine, and Nutella all combined into a Cupcake, that's what! Check out this easy and Delicious recipe made with Nuvino Wine's Oreo Nuvino Wine Nutella Cupcakes.
The inside story Photo Courtesy of Nuvino Wines ChefThymeSavor.com
What is better in life than Wine and Chocolate? Oreo's, Wine, and Nutella all combined into a Cupcake, that's what! Check out Nuvino Wine's
newest recipe: Oreo Nuvino Wine Nutella Cupcakes
.Ingredients:For the cupcakes:
For the filling:For the frosting:
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, at room temperature
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 egg
- ¼ cup Nuvino's Red Blend Wine
- ½ teaspoon vanilla extract
- ¼ cup Nutella
- 10 Oreos
- 1 cup red wine, any kind you like
- ¼ cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- salt, to taste
- Preheat oven to 350 degrees F. Line 10 muffin cups with cupcake liners. Set aside.
- The cupcakes: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In a large bowl, cream the butter and sugars together until fluffy. Add the egg and beat to combine. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Stir in Nutella and Nuvino's Red Blend until evenly combined. Slowly add the flour mixture to the wet ingredients and mix until just combined. Place an Oreo cookie on the bottom of each cupcake liner. Pour batter over each Oreo cookie and fill each cupcake liner about ¾ of the way full. Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.
- The filling: In a ziplock bag, place the Oreos and use a mallet to crush the cookies into small pieces. In a small bowl, combine Nutella with crushed Oreos. Set aside.
- The frosting: In a small saucepan, combine Nuvino's Red Blend and sugar. Cook over medium heat, stirring, until sugar dissolves and wine comes to a boil. Reduce heat and simmer for 20 minutes (until the liquid is reduced to about ¼ cup or a light syrup texture). Let to cool.
- Beat the butter until until smooth and creamy. Slowly add in powdered sugar (1/2 cup at a time), vanilla, and ¼ cup of prepared wine syrup. Beat until no lumps remain. Taste the frosting and add salt to cut the sweetness, if you prefer.
- Assembling the cupcakes: Cut out the center of each cupcake with a sharp knife. Fill the cupcakes with Nutella & Oreo filling. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Enjoy!
Nuvino is a single-serve, premium wine in a pouch designed to meet a growing consumer interest in international varietals available in smart, convenient packaging. Nuvino comes in four distinct wines such as Chardonnay, Malbec, Red Blend, and Sauvignon Blanc and they’re as agile, adventurous, and as adaptable as you are. In fact, not only can Nuvino go wherever your curious heart will take you, it will make new environments even more memorable as you savor both the journey and the destination. PreservPak is the technology that enables our wine to handle any adventure you throw at it by locking in and preserving all of our four distinct wines for up to 18 months while imparting no flavor profile of its own. Check out their website at http://www.nuvino.com/
April is National Defeat Diabetes Month
. I thought it would be good to take a look at some symptoms of Diabetes. Type 1
Diabetes has several common indicators:Thirst/DehydrationLearn other causes of dehydrationWeight lossLearn other causes of weight lossFatigueLearn other causes of fatigueBlurred VisionSeveral unusual symptoms of Type 2 Diabetes according to Prevention, might include:
You've noticed unpleasant skin changesYour vision improved out of nowhere
You have unrelenting itchiness
Your hearing isn't what it used to be
You snore like a chainsaw
To learn more about Diabetes and how you can help click HERE
to sign up for FREE Diabetes Friendly recipes
Delicious Recipe! ChefThymeSavor.com
It is time to enjoy my favorite Cupcake recipe
, from Magnolia Bakery. Perfect for Spring Fun and Holiday Desserts!
Magnolia Bakery Books ChefThymeSavor.com
Leg of Lamb Roast
2 T Vegetable Oil
4 T Butter, divided
1 C Carrots, peeled, chopped
1 C Parsnips, peeled,chopped
1 1/2 C Onion, chopped
2 Cloves Garlic, peeled, halved
4 Large Thyme Sprigs
1 C Red Wine, Dry Favorite
5 C Low Sodum Chicken Broth
1 Large Orange, peel and pit, quarter (be sure and zest before peeling)
2 Cinnamon Sticks
2 t Fennel Seeds, crushed in plastic baggie
1 1 3/4 lb Butternut Squash, quartered lenghtwise, seeded
1/2 t Nutmeg, ground
2 Fennel Bulb, medium, trimmed and sliced
2 t Orange Zest
2 Bunches red swiss chard
2 T Butter
Preheat Oven to 375°
Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large ovenproof pot over high heat. Add lamb and saute until browned, turning occasionally, about 10 minutes. Transfer to plate. Add 1 T Butter Drippings in pot. Add onion, carrots, parshnips, garlic, and thyme; saute until vegetables soften and begin to brown, about 8 minutes. Add wine and boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add broth, orange, cinnamon and 1 t Fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender,turning and basting often, about 2 hours and 15 minutes.
Meanwhile, rub cut sides of squash with 1 T butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast squash, on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; spoon off fat, if desired. Return liquid to pot. Add sliced fennel, orange peel, and remaining Fennel Seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.
While Lamb and Squash reheat, cut out center rib from chard leaves, discard ribs. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add Chard and toss until chard wilts, about 4 minutes. Season to taste with salt and pepper.
To serve, Divide squash and chard among 4 plates. Arrange sliced Lamb atop vegetables; soon sauce with fennel over and serve
Photo Courtesy of Indianapolis Motor Speedway Press ChefThymeSavor.com
Press release: The Indianapolis Motor Speedway
let us know The Rolling Stones
will be celebrating the 4th of July
at the Indianapolis Motor Speedway
. Their Zip Code Tour
will include The IMS. Tickets on Sale Monday, April 13 at 10a.m. Local time. Guaranteed to be a Fabulous time!
The remastered Sticky Fingers
to be released May 26th.
For More Information Click Here.
Every Round About in France is a work of Art. There is always something interesting in the middle. As I made my way winding through the French Countryside, every village had round abouts.
Interesting and beautiful sculptures were featured at most, while some featured gorgeous gardens and memorials.
It was difficult to be sure not to miss my turn, and still appreciate the Art. At one round about, we saw a Circus Company taking a break in the middle!
A fun annual tradition for over 50 years here in Chicago, is dying the river Green for St. Patrick's Day. A weekend long celebration of the Green!
Up close Dying the River Green. Photo Courtesy of http://www.chicagostpatsparade.com/
A powdered vegetable dye turns the Chicago River a beautiful Irish Green. Even more fun was the 60th Anniversary of the St. Patrick's Day Parade.
Enjoying the Chicago River and Festivities ChefThymeSavor.com