ChefThymeSavor

 
Happy Labor Day Weekend All, especially to those hard workers out there.  
This recipe from California Chef Michael Chiarello and the Food Network Favorites cookbook is packed with flavor. Your guests will Love them.  The Espresso adds a deep delicious flavor to your picnic!

Ingredients
2 Racks Baby back ribs
Gray Salt and freshly ground black pepper
Espresso Barbecue Sauce (see below)

Picture of Espresso Barbecue Ribs
Espresso Barbecue Ribs ChefThymeSavor.com
Ingredients Espresso Barbecue Sauce
4 T Extra Virgin Olive Oil
4 T Garlic, mashed with side of Chef's knife and minced
1 C Cider Vinegar
1/2 C Soy Sauce, Low Sodium
2 C Ketchup
2 C Honey
Gray Salt
2 Demitasse Cups Espresso, or 1/2 C Strong Coffee 
Pepper, freshly ground

Directions for Sauce
In a sauce pan over medium high heat, add Olive Oil and heat.  Add Garlic and sautee for about a minute, till light brown.  Add Cider Vinegar, Soy Sauce, Ketchup and Honey.  Stir Well.  Add a pinch of Gray Salt and whisk in Espresso. Add Freshly Ground Pepper and simmer for about 10 minutes.  Let cool.  Sauce may be stored in covered container for 2 weeks, if you wish to prep in advance.

Directions
Preheat oven to 325° F.  Cut each rack of ribs in half along the bone so they can be easily stacked.  Lay them out on parchment paper for easy cleanup.
Sprinkle liberally with salt and pepper on both sides and pat into the meat.  Make sure to over season the ribs, inevitably the seasoning comes off in pan.  On a cookie sheet lined with aluminum boil shingle the ribs close together.  Put in the oven, rotating the layers every 30 minutes until they are tender and almost falling off the bone, about 2 hours.  
30 minutes before serving, transfer ribs to a preheated grill on low heat (if using coals, make sure they have burned down to the embers).  Brush with barbecue sauce.  Grill the ribs and continue to brush with sauce every ten minutes for a total of about 30 minutes.  
 
 
It was a rainy afternoon in Paris.  So, I decided to have some lunch at a cafe until the rain passed.  Why was Café de Flore my favorite place to dine in Paris?
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Enjoying the menu options at Café de Flore ChefThymeSavor.com
The building itself sits beautifully on the corner of Boulevard St.-Germain and Rue St. Benoit.  Lovely flowers hang down over the intricate Rod Iron rails creating a grand entry point.  The Art Deco design is evident from the light fixtures and Art, to the crisp red chairs and flowing intricate floor tile design.  
Picture of beautiful tile work at Café de Flore
Gorgeous Tile Floors adorn the Café de Flore, Paris France ChefThymeSavor.com
Picture of Cafe de Flore tile work
Beautiful tile work throughout the Café de Flore ChefThymeSavor.com
The staff was warm and inviting, offering sidewalk dining, a nice dining area downstairs, or a beautiful and spacious dining area upstairs.  I wanted to sit outside and watch passer's by with their unique and colorful umbrellas.  
My server was outstanding, speaking fluent English and offering perfect service with a warm smile.
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Fabulous Staff! ChefThymeSavor.com
The menu offers a wide variety of beverages including teas and infusions, coffees, champagne, wine and alcoholic beverages.  They also offer Coca-Cola and hot chocolate.  It was difficult to choose between the flavorful food options.  I finally decided on the Salade Nicoise.   It was Flavor packed and so very fresh!  Perfectly delicious!
Picture of Amazing Salad
Delicious Salad with Tuna, Anchovies, Peppers,, and other goodies ChefThymeSavor.com
 
Café de Flore  is Tastefully appointed and full of interesting art, beautiful flowers and warm wood making it a Fabulous place to dine for many reasons.
Lovely view from the upstairs dining room. 
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Night View of Cafe de Flore ChefThymeSavor.com
Overall, Cafe de Flore was a wonderful dining experience.  I will definitely return on my next visit to Paris!
 
 
The Musée du Louvre was originally built as a fortress in the late 12th century under Phillip II.  A portion of the original building is housed inside.  The Pyramid in the courtyard features extraordinary architecture bringing modern design to the landscape.  The pyramid itself is a captivating structure with the geometric design bringing an abundance of light into the courtyard. 
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The pyramid in the courtyard of Musée du Louvre ChefThymeSavor.com
Shining like a diamond, light reflects off of the angles beautifully, leaving you staring upward at this Delightful design!   
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A Gorgeous photo of the Musée du Louvre thanks to wikipedia.com ChefThymeSavor.com
The Musée du Louvre goes on for blocks with superb architecture in every inch.  A must see for those traveling to Paris, France.
 
 
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A beautiful French Village ChefThymeSavor.co,
France was absolutely Beautiful. From the Country villages to the lights of Paris.  Stay tuned for some great stories and photos. 
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Thanks for the Amazing Photo Musee d'orsay
 
 
We are so excited to be traveling to France!  A Cooking class 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!
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Potato Salad from ChefThymeSabor.com
Ingredients
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)


Directions
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!
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Poppco Professional Flooring Service-Carpets, Upholstery, Hardwood, Water Restoration and Grout Cleaning Poppcoclean.com
 
 
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:

Ingredients
1 lemon sliced crosswise
2 Large Rosemary Sprigs-Leaves removed
Spray bottle, strainer and kitchen funnel 
3 Cups water, bring to boil

Directions
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.  
Picture Strawberry lemonade i ribbon wrapped mason jars
Thanks Jenny for the Strawberry Lemonade Photos ChefThymeSavor.com
Yield 14 Pint size Mason Jars
Ingredients
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 Straws
14 Pint size Mason Jars
Mason Jar Beverage Dispenser, or Your favorite pitcher with a ribbon tied onto the handle.
Plenty of Ice

Directions
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!
 
 
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Taste Chicago Today! ChefThymeSavor.com
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!
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Chicago has the Best Dishes ChefThymeSavor.com
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
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Eye Candy Everywhere you turn ChefThymeSavor.com
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?
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ChefThymeSavor.com
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.
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Summer Fun at the Taste ChefThymeSavor.com
Sunday, July 13, 2014

  • Pop-Up Restaurants: Taco Joint, Brazilian Bowl Grill, Mama Mia, Garifuna Flava: A Taste of Belize
  • Food Trucks: Beavers Coffee + Donuts, Bombay Wraps, Chicago Cupcake, Chicago Lunchbox, Giordano's, Harold's Chicken, Jerk, Pork Chop, Starfruit Café, The Fat Shallot, Windy City Patty Wagon
  • 10am-6pm  Made In Chicago Market
  • 10am-7pm  Kidz Zone
  • 11:30am  In the Kitchen with Mariano's, David Blackmon | Real Men Cook
  • 12 Noon  J.A. Cohen performs at the Bud Light Stage
  • 12:30pm  In the Kitchen with Mariano's, Brenden Bolger | Chicago Cupcake Food Truck
  • 1:30pm  In the Kitchen with Mariano's, Pure Leaf Celebrity Chef Du Jour: Matthias Merges | A10, Billy Sunday and Yusho 
  • 1:30pm  Stone & Snow performs at the Bud Light Stage
  • 2:30pm  In the Kitchen with Mariano's, Edward Chatman | Chicago's Home of Chicken & Waffles
  • 3pm  The Blind Staggers performs at the Bud Light Stage
  • 3:30pm  In the Kitchen with Mariano's, Andrea Dillon & Kendall Dillon | Bon Manger Catering & Events
  • 4pm  Aloe Blacc & The Wailers perform the Petrillo Music Shell
  • 4:30pm  In the Kitchen with Mariano's, Chris Tong | My Private Chef, Inc.
  • 4:45pm  Todd Kessler & The New Folk performs at the Bud Light Stage
  • 5pm  Matthias Merges, A10, Yusho and Billy Sunday at the Pure Leaf Celebrity Chef du Jour tent
  • 5:30pm  In the Kitchen with Mariano's, Rob Hafer | Takashi
  • 6:30pm  Logan Mize performs at the Bud Light Stage
For more information from the City of Chicago's website click here!
 

    Author

    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!  

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