So Flavorful and yummy Courtesy of l Polina Yamshchikov/Redux
An immense amount of tomatoes were on display in Times Square.
Delicious fresh herbs and heirloom tomatoes Courtesy of Polina Yamshchikov/Redux
For their 20th Anniversary  Lycored, leading international wellness company, wanted to go BIG. They successfully set the Guinness World Record for the largest display of tomato varieties with 132 varieties showcased in a creative display in the center of Times Square.

Another highlight of the event was the creation of an Heirloom Cherry Tomato salad, made from over 1,000 pounds of tomatoes. Not only was the salad given out for free as a part of a healthy lunch that also included a whole wheat roll and sun-dried tomato spread, but the brand took it even one step further and donated some of the salad to City Harvest - the world’s first food rescue organization which is dedicated to helping feed nearly 1.4 million New Yorker's struggling to put meals on their tables.

The Record is broken Courtesy of Polina Yamshchikov/Redux
Photo courtesy of Polina Yamshchikov/Redux
Lycored 20th Anniversary Heirloom Cherry Tomato Salad
courtesy of  Chef Donny Rogoff

Heirloom Cherry Tomato Salad

  • 3 cups Heirloom Cherry Tomatoes, halved
  • ¼ tbsp Chopped Cilantro
  • ¼ tbsp Chopped Scallions
  • ½ tbsp Chopped Parsley
  • Approximately 4 mint leaves, finely cut
Red Wine Citrus Vinaigrette

  • 1 tbsp Extra Virgin Olive Oil
  • ¼ tbsp Red Wine Vinegar
  • ½ tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Finely Grated Lemon Zest
  • 1 Whole Lemon - Freshly Squeezed Lemon Juice
  • Sugar To taste 

In a bowl, mix tomato halves with chopped herbs and gently toss. In a separate bowl, combine olive oil, vinegar, salt, pepper, lemon zest, and lemon juice and stir. Add sugar to alleviate tartness. Drizzle dressing over tomatoes and herbs and gently combine until all tomatoes are fully coated.

Sun dried Tomato Spread

  • 1 cup Rehydrated Sun-Dried Tomatoes
  • ½ tbsp Fresh Oregano
  • ½ tbsp Fresh Thyme
  • ½ tbsp Finely Chopped Garlic
  • ¼ tbsp Freshly Ground Black Pepper
  • Kosher Salt to Taste
In a bowl, add tomatoes, herbs, garlic, pepper, and salt. Stir to combine. Adjust seasoning levels as desired. For a more even consistency, use an immersion blender.

Picture donation being made
Wonderful event in NYC Courtesy of Polina Yamshchikov/Redux
My Favorite season is fall and I love experimenting with traditional recipes and adding a fun twist.  You are going to Love the depth of Flavor in these Pumpkin Pie Tamales.  I couldn't resist sharing!
Picture of delicious pumpkin pie tamales
Pumpkin Pie Tamales from IMUSA
This recipe came straight out of the World Kitchen at IMUSA.  There Celebrity Chef Team includes Michelle Bernstein, George Duran and Aarón Sánchez, One of My Favorite Chef's.  Check out one of Chef  Aarón's Demos
Picture Chef Aaron Sanchez and Chef Thyme
Chef Aaron Sanchez and Chef Thyme Savor
  • 40 To 60 dried corn husks
  • 7 Cups maseca corn flour
  • 3 Cups packed brown sugar
  • 2 Teaspoon cinnamon
  • 2 Teaspoon Salt
  • 2 Teaspoon ground ginger
  • 1 Teaspoon ground cloves
  • 1 Teaspoon ground nutmeg
  • 2 29-ounce cans of pumpkin puree
  • 4 Sticks of butter, melted
  • 2 Cups of warm milk
  • 2 Cups of walnuts, chopped
  • 12 Ounces of raisins, a
  • About 2 1⁄2 cups Fresh white cheese/queso fresco (optional)

  1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
  2. In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.
  3. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.
  4. Once the tamales are folded, fill the IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.
  5. Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or with grated queso fresco. MAKES 40-60 TAMALES.
IMUSA Tamale and Seafood Steamer from the GlobalKitchen Mexico product line. This aluminum vessel with steamer insert adds a new twist to cookware staples. Users can steam up anything and everything from seafood and vegetables to even tamales—this essential multi-use durable pot has the extra capacity to prepare a host of classic recipes.  Check out these Celebrity Chef's and products they endorse at
Picture wonderful steamer
Functional and Fun products at
Happy Veteran's Day!  Thank you for your sacrifice and hard work!
I just love Fall!  The  crisp weather, beautiful scenery and a bounty of fall root vegetables and squash with eye pleasing colors and delicious flavors all bringing about a sense of comfort.  I love this recipe for Pumpkin soup to bring the family together
  8 oz Fresh Pumpkin
  1 Butternut squash, medium dice
  1/2 t smoked paprika, ground cumin & coriander
  1/4 C Roasted Red peppers pureed 
  Juice and zest of 1 lemon
  2 T Olive Oil
  2 Garlic Cloves halved without peeling
  1/2 Spanish Onion, Minced
  5 1/2 C chicken stock
  2 tbsp Sherry vinegar
  1 Granny Smith Apple 
  1 Honeycrisp Apple
  1/2 C Chopped Flat Leaf Parsley
  1/2 C Creme Fraiche 
  Fresh Ground peppercorns
 Toasted pepitas 
  1. Preheat oven to 325 degees. Combine butternut, pumpkin, spices, lemon zest and 1 T oil in a large bowl, season to taste and toss to coat pumpkin evenly. Spread on 2 large baking sheets, add garlic and roast, might need rotated halway through cooking, watch closely. Cook till Butternut and pumkin are tender and slightly browned on the edges (approximately 40-50 minutes).  Cool and Remove garlic peels, using inside
  2. Heat 1 T oil in a large saucepan over medium-high heat, add the onion and reserved garlic sautee till tender (watch closely) , add stock and Butternut mixture, bring to a boil. Reduce heat to medium, simmer covered for 10 minutes. Purée with a hand-held blender until smooth. Remove from heat, stir in half the lemon juice and 1½ T vinegar, adjust seasoning to taste and keep warm
  3. Slice apples on a mandolin and toss in a bowl with remaining lemon juice. Add parsley, 1/2 pepitos, remaining vinegar and oil, Toss and season to taste
  4. Divide soup among warmed bowls, Sprinkle with fresh ground peppercorns, top 1 T creme fraiche, a little apple salad and roasted pepitos. Enjoy!
Picture Bridgeport Art's Center Loft
The SkyLoft at Bridgeport Arts Center. Setting up for Cooking Up Change Event
This is a wonderful event we love to cover!  The venue is beautiful, the competition intense and event is worthy for all foodies to take notice.
Prior year's Cooking up Change Champions
Picture of Aramark's contribution check at prior year's event
A proud sponsor for this Chicago Public Schools Competition.

At Healthy Schools Campaign’s Annual Fundraiser

Winning Meal to Be Served at ALL CPS Schools Next Semester
Who:             Students from 18 Chicago public high schools are Cooking up Change as part of Healthy Schools Campaign’s annual healthy cooking contest and fundraiser.

What:            Cooking up Change is a culinary competition founded by Healthy Schools Campaign that challenges student chefs to create healthy and delicious school meals that their peers will enjoy, while meeting strict nutritional standards and a tight budget, about $1 per meal —constraints schools deal with every day. The winning team’s dishes will be served at all Chicago Public Schools next semester and the students will also win an all-expense paid trip to Washington, D.C. to compete at the national competition.    

Where:          Skyloft at the Bridgeport Art Center     

                        1200 W. 35th St., Chicago, IL 60609 

When:            Thursday, Oct. 29, 2015 

1:00 – 3:00 p.m. Student cooking and meal prep in the kitchen

3:00 – 5:45 p.m. Student presentations to the judging panel

6:00 – 7:30 p.m. Reception begins

7:30 – 8:00 p.m. Award Presentation

Why:             One in three American children and teens is overweight or obese, and many students eat up to half their daily calories at school. By challenging student chefs to create healthy and delicious school meals, Cooking up Change puts student voices front and center in the national conversation about school food.  The competition instills confidence among the students.  For the majority of these young people, winning a trip to Washington, DC would be first trip outside of Chicago, an experience of a lifetime! For more information, visit

Picture of fabulous dessert from Le Cordon Bleu Paris.
Fabulous Recipe and photo Courtesy of Le Cordon Bleu Paris
Perfect for a hot summer’s day.  Nothing beats a fresh and light dessert with fruit. Vanilla cream, blackberry jelly, fresh fruits and a crispy element.  
  1. Madagascan vanilla cream

    2 egg yolks

    50 g sugar

    20 g corn starch

    200 ml whole milk

    1 T Madagascan vanilla bean paste

    Blackberry jelly

    150 ml blackberry juice

    50 g sugar

    1 gelatin leaf (2 g)

    Sugar match sticks

    50 g puff pastry

    20 g sugar

    1 egg white, beaten


    raspberries, strawberries, blackberries


    red currants
    Note: 6 martini glasses

    Madagascan vanilla cream: Prepare like a Pastry Cream (see below), whisking vanilla bean paste with egg yolks, and stiring sugar into milk. Pour a quarter of the mixture into the bottom of the glasses and refrigerate on an angle until set, about 30 minutes.
  2. Blackberry jelly: Bring the blackberry juice to a simmer. Add sugar and stir until dissolved then remove from the heat. Place the gelatin leaf into a bowl of cold water until softened, about 5 minutes. Remove from the water and squeeze to remove excess water. Add into the hot blackberry juice and stir until dissolved. Cool either in the refrigerator or over iced water until cool to touch and just starting to thicken.
  3. Remove glasses with set Madagascan vanilla cream from the refrigerator and pour over the blackcurrant jelly. Return to the refrigerator and rest on a similar angle until set, about 15 minutes. When the jelly is set divide the remaining Madagascan vanilla cream between the glasses and return to the refrigerator standing upright for about 30 minutes.
  4. Sugar match stick: Preheat the oven to 180ºC. Cover a baking sheet with Roll out puff pastry on a lightly sugared work surface to a thickness of 2 mm. Brush the top with beaten egg white, sprinkle with sugar and cut into thin strips. Transfer on a baking sheet and bake until the pastry is golden brown and crisp to touch, about 5 minutes.
  5. To serve: Quarter the strawberries, halve the raspberries, blackberries and blueberries. Arrange the fruit to one side of the glass. Finish with the sugar match stick

Pastry Cream

Pastry cream is prepared with milk, egg yolks, sugar, flour and/or cornstarch and is cooked on the stove top. Traditionally pastry cream is made with a flavored milk (Cointreau, rum or vanilla), but other liquids, such as orange juice, are occasionally used. This fundamental French pastry technique is similar to a crème anglaise since it requires special attention and is cooked over low heat however the main difference is that pastry cream is thickened and must be brought to the boil. The binding agent may be flour, cornstarch or a combination of the two depending on the degree of lightness required and the final usage.  Le Cordon Bleu explains the technique, step by step, through this basic pastry cream recipe that can be reused whatever the circumstances.
This technique can be applied to the pastry cream recipe of your choice.

Principal ingredients (for 775 g pastry cream)
  • 125 g sugar
  • 5 egg yolks
  • 25 g flour
  • 25 g cornstarch (cornflour)
  • 500 ml milk
  • 1 vanilla bean (pod), split
1. Pour the milk in a saucepan. Using the point of a knife, scrape the seeds from the vanilla bean into the milk, add the bean and bring to the boil. Beat the sugar and the egg yolks in a bowl until pale yellow, thick and creamy, then whisk in flour and cornstarch.2.Remove the vanilla bean from the milk, and stir ½ of the hot milk into the egg yolk-sugar-cornflour mixture, and mix well to combine3. Return to the saucepan and cook gently, stirring continuously with a whisk until the cream thickens.4. Boil for 1 minute while continuing to stir.Pour the pastry cream into a bowl and cover the surface with cling film. Set aside to cool, then refrigerate until using. Whisk the pastry cream before using.

Chef’s tips:

  • To avoid lumps from forming, due to the cornstarch and/or flour, vigorous whisking of the cream is essential throughout cooking.
  • Because the cream burns easily, it should be made in a heavy-bottomed saucepan and whisked constantly during cooking, taking care to reach all parts of the saucepan.
  • You can easily flavor pastry cream with whatever you prefer: add chocolate, praline or coffee to change the taste and color!

The delicate sweet crunch with the rich flavored blackberries is fabulous.  This simple make ahead International recipe was contributed by Le Cordon Bleu Paris and is made in advance.  We enjoyed using Mom's organic Blackberry Jelly for this recipe.  You will love the results and so will your guests.  

It is that time of year again.  Children go back to school with fresh new lunch boxes, clothes, and supplies.  I thought it would be a good idea to share some great lunch box ideas to make lunch fun for you and your children.  Why not make your own lunch along your child's, save money and have some fun.  Include a inspiring handwritten note inside a fun Bento Box lunchbox.  "Make it a Great Day", TGIF or Love you are positive notes to help your child power through their afternoon. 
A PBJ Apple roll up is a fun twist on the traditional.  
2 Flour tortillas2T Favorite Creamy Peanut Butter
4 t Favorite Jam
1 Apple, peeled and sliced thin.  Love Gala here
1 t Butter, melted and 2 t Sugar

  1. Microwave tortillas 5 seconds to soften.
  2. Spread each with a tablespoon of peanut butter and 2 tsp jam.
  3. Heat oven to 400°F.
  4. Place 2 or 3 apple slices down the center of each tortilla.
  5. Roll up tortillas.
  6. Transfer rolls to baking sheet  seam side down.
  7. Brush with melted butter.
  8. Combine sugar and cinnamon in a small bowl
  9. Sprinkle half of mixture on top of each roll.
  10. Bake 10 minutes or until golden brown.
  11. Let cool. 
  12. Roll in sandwich paper leaving one end exposed

Your child will love this PBJ Apple Roll up. 

Try  a few of these fun ideas.

  1. Tuna Salad with Celery
  2. Egg Salad and bacon
  3. Chicken Salad with raisins and apples and cranberry sauce wrap
  4. Bacon, Lettuce & Tomato
  5. Sliced Cucumbers & Cream Cheese
  6. Peanut Butter & Raisins on celery

Labor Day is right around the corner and making your own popsicles makes family gatherings more memorable and promotes healthy habits in a delicious way. These all-natural organic hibiscus teas are delicious.  I was excited with the idea of adding farm fresh peaches to the Yellow Ginger Tea.  Refreshing, fun, delicious and a healthy snack trend
Picture peaches and ginger tea popsicles
Peaches and TK Hibiscus Yellow Ginger Tea popsicles
“Low in calories, TK Hibiscus is steeped with antioxidants and many beneficial plant acids that are very good for you―and make you feel even better. Hibiscus has been shown to help maintain healthy blood pressure levels and even cool your core body temperature,” explains Sea Shafik, Co-Founder of TK Hibiscus..
Picture hibiscus tea popsicles
TK Hibiscus Tea
So easy to make! 
Picture if IMS Logo
Official IMS Logo
Justin Wilson RIP Photo Courtesy of Indianapolis Motor Speedway
 IMS Statement Regarding Justin Wilson INDIANAPOLIS, Monday, Aug. 24, 2015 - A statement from Indianapolis Motor Speedway President J. Douglas Boles about the passing of Indianapolis 500 and United States Grand Prix veteran Justin Wilson:
 "We're saddened to have lost such an exceptional driver, friend and role model to many in the INDYCAR community. Justin was one of the most versatile and talented drivers of the last 15 years, as evidenced by his wins in sports cars, Champ Car and INDYCAR. More important than his driving ability was his approachable personality, his calm spirit, and the respect he earned throughout the racing community for the tremendous person, friend, father and husband he was. Justin made innumerable friends and admirers throughout the Indianapolis Motor Speedway and INDYCAR communities. All of us at IMS extend our prayers and deepest sympathy to the Wilson family."

Wilson first competed at the Indianapolis Motor Speedway in the 2003 United States Grand Prix, finishing eighth and scoring his lone Formula One championship point of his career. Beginning in 2008, Wilson had competed in eight straight Indianapolis 500 races (2008 - 2015), finishing in the top 10 three times, with a best finish of fifth in 2013. Wilson also competed in the Verizon IndyCar Series Grand Prix of Indianapolis in 2014 and 2015. He is just one of three drivers who has competed at the Indianapolis Motor Speedway in the United States Grand Prix, the Indianapolis 500, and the Grand Prix of Indianapolis

I am so happy to be back online.  My computer was destroyed along with my new Restaurant in a terrible dump truck accident.


    Chef Thyme Savor is a Personal Chef Service.Claire Vert's creations will delight discriminating palettes!  Let us handle all the details, so you have Time to Savor delicious dishes with your guests!  

    ChefThyme Savor - Blog


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