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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
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Happy Monday All! Make it a Great Day!
Cheers to a New Week! Remember You Are Beautiful ChefThymeSavor.com
A beautiful Resort you must visit ChefThymeSavor.com
Amazing Sculptures throughout the village ChefThymeSavor.com
We are so excited to be invited back to this year's
Beaver Creek Food and Wine Weekend sponsored by Food and Wine Magazine! One of our favorite events of the year is taking place on January 22-25th. The nation's best skiing (at base of 2015 World Cup mountain), unique and delicious food and wine to be shared along side some of the nation's top culinary talent. There are interactive cooking demos, paring diners, and wine and spirits events to be enjoyed. A definite MUST attend for anyone who enjoys a Fabulous food centric weekend.
Unedited beauty ChefThymeSavor.com
Meet Relaxation at Beaver Creek Resort ChefThymeSavor.com
We loved the Grand Tasting Last Year. Especially meeting Chef Tim Love.
Last year's life size sign at the entry to The Grand Tasting, Beaver Creek, Colorado ChefThymeSavor.com
More details coming soon.
Check out some of last year's coverage
Find out more or purchase tickets
Crave.it is the work of Selvaggia Pizzetti, a native of Rome, Shenhired Alejandro Quinones for his alluring creations including sandwiches, pastries that take you from breakfast to dinner, elegant layered parfait-like desserts and Gelato.
Peruvian-born Chef Alejandro Quinones of NYC"S Crave. it, prepares delicious dishes daily. Chef Quinones thought you would enjoy this amazing flavorful recipe for Polenta and Porcini Mushrooms with White Truffles .
As prepared by Chef Alejandro Quinones of Crave.it’s Polenta and Porcini Mushrooms with White Truffles ChefThymeSavor.com
2¼ C Water
14 T Corn flour
3 ½ T Parmesan cheese
7 T Asiago
1 t salt
3½ T of Porcini Mushrooms
1 t Extra virgin Truffle Olive oil
2 T White truffle
Boil water in medium pot, and then add the corn flour, stirring very fast. When boiling point is reached, pour parmesan and asiago cheeses allowing them to melt. Cut the porcini mushroom, and stir in pan with oil and butter. Add salt, pepper, and herbs.
Pour polenta in dry flat surface and cut in rounds. Put pieces of mushroom, a drip of oil, and shave white truffle on top.
Check out Crave.it's website at
Ryan Hunter-Reay Borg Warner Trophy ChefThymeSavor.com
Ryan Hunter-Reay experienced one of the greatest spoils of victory for winning the 2014 Indianapolis 500 by seeing his likeness on the famed Borg-Warner Trophy during an unveiling ceremony today at the Indianapolis Motor Speedway Hall of Fame Museum.
Hunter-Reay drove his No. 28 Andretti Autosport DHL Honda to a narrow victory over three-time "500" winner Helio Castroneves by only .0600 of a second -- the second-closest margin of victory in the history of the event - in capturing his first Indianapolis 500 on Sunday, May 25. Hunter-Reay, a resident of Fort Lauderdale, Florida, took the lead for good from Castroneves on Lap 199 to become the first American to win "The Greatest Spectacle in Racing" since Sam Hornish Jr. in 2006.
The Borg-Warner Trophy, which features the three-dimensional sterling silver image of every Indianapolis 500 winner dating to Ray Harroun in 1911, stays on permanent display at the Indianapolis Motor Speedway Hall of Fame Museum. To provide the winner with a personal keepsake, BorgWarner established the BorgWarner Championship Driver's Trophy (also known as the "Baby Borg") in 1988, which includes a duplicate image of the winner. The BorgWarner Team Owner's Trophy was established in 1998. Both sterling silver replicas of the Borg-Warner Trophy will be presented during the Automotive News World Congress in Detroit on Jan. 14, 2015.
"It is a lifelong dream come true to see my face accompany those of racing's greatest drivers on the Borg-Warner Trophy," said Hunter-Reay. "Being one of the 101 faces on the trophy is quite humbling. It will always be part of history and a moment I will remember forever. Now that I am part of the permanent trophy, the next exciting step is to receive my Baby Borg in January. I can't wait to receive it and take it back to Florida to share with Beccy and Ryden!"
Maria Zoitas is the creative force behind Westside Market, NYC's prepared foods. A fabulous family owned and operated market that enjoys a loyal following. The Market is a part of everyday life on the Upper West side since 1965.
Maria thought everyone would enjoy her Homemade sauteed Kale with Butternut Squash and Quinoa Recipe.
As prepared by Maria of Westside Market, NYC ChefThymeSavor.com
8 Oz. Quinoa, white, prepared according to package directions
4 Oz. Olive Oil
1 Bunch parsley coarsely chopped
1 Bunch dill coarsely chopped
1 t. Black Pepper
32 Oz. Vegetable Broth
2 T Salt
2 Bunches Kale, rough chop (remove stem)
1 Butternut squash peeled, diced ½ inch (remove seeds)
Sauté the onions with olive oil till caramelized. Add Kale, Parsley and Dill.
Pour in the Vegetable broth let it simmer for another 5-7 minutes. Then add the butternut squash. Keep cooking for an additional 5 minutes. Add prepared Quinoa and cook till squash is tender. Salt and Pepper to taste.
Stir well and serve while it is hot.
Check out Westside Market's menu
The last time I was in New York City, I stayed with friends in Greenwich Village. We found this unique new restaurant Potatopia. Potatoes are used as a base for every dish. So many choices, you will Love it! I was fortunate to obtain a recipe for Nutmeg Potato Gratin from the Founder and CEO of Potatopia, Mr. Allen Dikker.
You will love this tasty Potato Dish!
Allen Dikker's Nutmeg Potato Gratin. Courtesy of Potatopia ChefThymeSavor.com
3 T Butter
2 T All-purpose flour
1 1/4 C Half-and-half
1/2 (10-oz.) block Sharp white Cheddar cheese, shredded
1 (2-inch) piece slab bacon (cooked), thinly sliced (optional)
1 Shallot, sliced
1 Garlic clove, minced
1/2 t Salt
1/4 t Pepper, freshly ground
1/8 t Nutmeg, ground
2 large Baking potatoes (about 2 lb.), peeled and thinly sliced
1/2 bunch fresh Chives, finely chopped to 1/4 cup
1 small Fennel bulb, thinly sliced
Garnish: Rosemary sprigs
Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot and chives; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.
Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and next 2 ingredients.
Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers and crumble bacon on top, if using. Cover with aluminum foil.
Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover dish, and broil 2 to 4 minutes or until golden brown. Garnish, if desired.
Check out Potatopia's
online ordering, delivery and menu options
Hey All, Check out some of my pics on Flickr
In America, we consume on the average 8.5 to 9 grams per day of sodium. Health professionals recommend we keep our sodium intake to 5 grams a day to avoid risk of High Blood Pressure. Clearly, it is important for us to keep an eye on our intake. I was a saltaholic growing up. When I began cooking, I discovered many ways to flavor food, without over salting. I enjoy using a variety of salts with added minerals and flavor. Kosher, Sea, Himalayan, Gris, and Cypress Salts are some of my favorites. A coarse grind kosher salt, has less than 2,400 milligrams of sodium per teaspoon. Due to the large surface area of the course grind, the tongue picks up on more salt flavor, allowing your tongue taste more. I have found that I end up using a fair amount less of variety salts than regular granular table salt.
Cypress Lemon Salt Fantastic for Cypress Salted Cod ChefThymeSavor.com
There is a wide array of salts available to add just the right zest to your dish. From Kosher Salt to Cypress Lemon Salt, they all add flavor and unique minerals. Did you know that most of America is Iodine deficient? I picked up a book one day on Iodine Deficiency and I read it straight though. It discussed America's Iodine Deficiency and how they can be correlated to many conditions and symptoms we experience. I made the switch to Sea salt, as my go to salt. Love the bright flavor, Iodine content and it takes less to achieve the same result. Try a different kind of salt today!
By the way, Pink Himalayan Sea Salt is an excellent detox bath. Don't forget to be sure the water is around 98°, for maximum affect!
The Food Porn Party, sponsored by In the Raw Sugar, and held at Kendall College was where I found the Best Beef Ribs I have ever tasted! Hometown Barbque, from Brooklyn, New York drove their smoker all the way out to Chicago. I can see why! The ribs were perfectly delicious. An absolute perfect balance of flavor... So moist and tender.
The Chicago Food Film Fest was fabulous. I was delighted by these ribs in the film, For the Love of Beef, directed by George Motz. I watched as pitmaster, Billy Dunney, made slow-smoked beef rib look so tantalizing the crowd cheered. As the film finished we were served a portion. I looked around and I saw nods of approval.
Beef Ribs from the film, "For The Love of Beef" ChefThymeSavor.com
Wow! Everyone enjoyed the film and the Beef Ribs! ChefThymeSavor.com
The Food Porn After Party was absolutely Delicious!
The Best Beef Ribs! ChefThymeSavor.com
It was a great chance to mingle and taste more award winning dishes.
The Delicious Beef disappeared quickly ChefThymeSavor.com
Larry Cauldwell was the star of the After Party, complete with Purple lighting and jumpsuit. The crowd entertained with his antics, yummy food and a DJ spinning tunes.
Larry Cauldwell, The Food Porn Guy, and the man who drove the smoker all the way from the East Coast to Chicago ChefThymeSavor.com