I am so happy to be back online.  My computer was destroyed along with my new Restaurant in a terrible dump truck accident.
Picture berry tart from Le Cordon Bleu
Amazing Tart Photo Courtesy of Le Cordon Bleu
Happy Bastille Day to all of my French Friends.  
Celebrate the day by preparing a delicious dessert directly from Le Cordon Bleu News!  

Hazelnut Sweet Pastry Dough
125 g Butter
1 g Salt
105 g Sugar
200 g Muscovado sugar
500 g Ground Hazelnuts
½ Egg
200 g Flour

Almond cream
60 g Butter
60 g Sugar
1 Egg
60 g Ground Almonds
1 Vanilla bean (pod), cut lengthwise and seeds scraped out--- Powder unrefined cane sugar

Lemon and mint cream
500 ml Whipping Cream
225 g Sugarpeel and juice of 4 lemons
½ bunch fresh Mint
150 g Butter
5 Eggs
12.5 g Flan powder (custard powder)

Red berries
125 g Strawberries
125 g Raspberries
125 g Blackcurrants
125 g Gooseberries
125 g Wild strawberries
125 g Blackberries
125 g Blueberries
125 g Redcurrants
125 g Cherries

Caramelized pistachios
50 g Pistachios
20 g Powdered sugar-------20 g powdered sugar (optional)

Note: 10 circle molds  x 8 cm diameter
  1. Make the hazelnut sweet pastry dough.
  2. Preheat the oven to 150°C. Roll the dough out to a thickness of 3 mm and cut out 8 cm diameter circles.Line the tartlet molds. Bake for 35 to 40 minutes, until completely cooked. Leave the oven on.
  3. Almond cream: Cream the butter with the sugar. Add the egg, mixing well. Add the ground almonds and scraped vanilla bean (pod). Pipe or spoon the cream onto the tartlet bases. Bake in the oven at 150°C for 5 to 6 minutes, until the cream is set. Leave to cool.
  4. Sprinkle the edges of the tartlets with gold powder and unrefined cane sugar and caramelize with a blow torch.
  5. Lemon and mint cream: Bring the cream, half the sugar, lemon juice and peel, mint and butter to the boil. Strain through a china cap sieve. Whisk the 2 eggs, remaining sugar and flan powder in a bowl, then add the remaining 3 eggs and mix well. Pour a third of the hot lemon and mint liquid onto the combined eggs/sugar/flan powder, mixing well. Pour the whole mixture back into the saucepan and cook over low heat, whisking continuously, until the cream thickens. Boil for 1 minute, stirring continuously. Leave to cool then transfer to a pastry bag. Pipe the mixture into the tartlets until half filled, refrigerate.
  6. Red berries: Cut the strawberries into quarters and the cherries in half. Position the red berries on the tartlets.
  7. Decoration: Prepare the caramelized pistachios: Caramelize the pistachios and sugar in a saucepan. Pour onto a baking sheet, leave to cool and chop. If desired, you can add an extra decorative element by sprinkling a raspberry with powdered sugar
I could not resist sharing this with you guys! 
 Celebrate Summer with Christina Milian's Viva Diva Wine's Tequila Sunrise Ice-Pops. What better way to bring in the summer season then with deliciously sweet, alcoholic ice-pops that are perfect for any outdoor party or special treat. The bubbly flavorful moscato blended with the frozen pineapple and tequila is the perfect combination to cool you down and make your taste buds go wild. Check out the simply and delicious recipe below!

  • 1 1/4 cup Viva Diva Moscato Pineapple & Coconut
  • 1 cup pineapple juice
  • 1 lb, fresh pineapple, peeled and pureed
  • 1/2 cup tequila
  • 1/4 cup grenadine
  • Combine and stir Viva Diva Moscato Pineapple & Coconut, pineapple juice, pureed pineapple, and tequila. Fill popsicle wells 3/4 way up with pineapple mixture. Pour 1 teaspoon of grenadine into each well. Place popsicle stick into the center of each mold and let sit over night.





I thought this bridge was interesting.  So I thought I would share.  We found this bridge during our travels out West.
Official Logo of the Indianapolis Motor Speedway
Here is all of the information you need for Tomorrow at the Track: Saturday, May 9

INDIANAPOLIS- Information about 2015 Angie's List Grand Prix of Indianapolis activity Saturday, May 9, at the Indianapolis Motor Speedway:

SCHEDULE (All times local):
8:00 a.m.                          Public Gates Open
                                        IMS Midway Open 
8:30-9:45 a.m.                   IndyCar Experience, Event Car Rides  
10:00-10:15 a.m.               Indy Lights Warm Up 
10:40 a.m.                        USF2000 Race #2 Begins (30 Minute Timed Race)
11:30 a.m.-Noon               Verizon IndyCar Series Warm-Up
12:25 p.m.                        Pro Mazda Race #3 Begins (30 Minute Timed Race)
1:25 p.m.                          Indy Lights Race #2 Begins (35 Laps or 60 Minutes)
2:33 p.m.                          Chevrolet Stingray Lap
3:00 p.m.                          Driver Introductions 
                                        Bronze Badge Grid Walk 
3:50 p.m.                          Angie's List Grand Prix of Indianapolis Begins (82 laps/200 miles)
4:30 p.m.                          IMS Midway Closes on Lap 41 (Time is approximate)
5:45 p.m.                          Angie's List Grand Prix of Indianapolis Concludes
                                        Post-Race Ceremonies Begin
                                        Track Invasion Begins (60 minutes)
                                        Gates Close 60 minutes after                                                     Checkered Flag
TICKETS:  Tickets for the second annual Angie's List Grand Prix of Indianapolis start at $30 for general admission, children 12 and under free. Reserved seats range from $41-$77 and come with full general admission access to the infield viewing mounds.Tickets are available at the Indianapolis Motor Speedway ticket office at the corner of 16th Street and Georgetown Road.

NATIONAL ANTHEM SINGER:  Indianapolis Children's Choir

FLYOVER:  Lima Lima Flight Team

Pit Walk:  All IMS Bronze Badge holders are eligible to take a complimentary pit walk beginning at 3 p.m. prior to the start of the Angie's List Grand Prix of Indianapolis.  
Track Invasion:  All fans will have the opportunity to walk on the legendary Yard of Bricks with friends and family after the Angie's List Grand Prix of Indianapolis. 

PUBLIC GATES OPEN: 8 a.m. (local time). Pedestrian gates open are Gates 1,1B, 2, 3, 4, 6, Media Gate, 7 Vehicle, 7 South Pedestrian, 9, 9A, 10, 10A, 11A, 12, 27.

STANDS OPEN:   A Penthouse (Reserved Seating), B Penthouse (Reserved Seating), E Stand (Reserved Seating), E Penthouse (Reserved Seating), H Stand (Reserved Seating - Sec. 13-24), J Stand (Reserved Seating), North Vista Wheelchair (Reserved Seating), Northwest Vista (Reserved Seating - Sec 1-10), Northwest Vista Deck (Reserved Seating), Paddock Wheelchair (AS NEEDED GA - Box 19-22), Paddock Penthouse (Reserved Seating - Box 10-20), South Terrace (Reserved Seating), South Terrace Wheelchair (Reserved Seating), South Vista (Reserved Seating - Sec 1-5), South Vista Deck (Reserved Seating - Sec 1-4), Southwest Vista Deck (Reserved Seating), Tower Terrace (AS NEEDED GA - Sec 37 & 79), Tower Terrace Wheelchair (Open General Admission), Pit Road Terrace (Open General Admission), Wheelchair Accessible (Open General Admission, Corner 5 (Reserved Seating), Corner 5 Wheelchair (Reserved Seating), Corner 7 (Reserved Seating), Corner 7 Wheelchair (Reserved Seating), Backstretch Family Mounds (General Admission), Turn 2 (Oval) Mounds (General Admission), Turn 4 (Oval) Mound (General Admission), Corner 6 Mounds (General Admission), Corner 7 Mounds (General Admission).

The Museum is a MUST SEE!  MUSEUM HOURS: 9 a.m.-5 p.m. Admission is $8 for adults and $5 for fans 6-15 years old, with children under 5 free. Gate admission to the Indianapolis 500 is not included in Museum admission and must be purchased separately.

2015 Ticket Information: Ticket information is available for all racing events at the Indianapolis Motor Speedway in 2015 - the Angie's List Grand Prix of Indianapolis, 99th Indianapolis 500, Brickyard Vintage Racing Invitational, Lilly Diabetes 250, Crown Royal Presents the "Your Hero's Name Here" 400 at the Brickyard and Red Bull Indianapolis GP.
Fans can buy tickets 3 ways:
• Online: Visit Tickets are available 24 hours per day, seven days per week.
• Phone: Call 800-822-INDY or 317-492-6700 between 8 a.m.-5 p.m. (ET) Monday through Friday.
• In Person: Visit the IMS Ticket Office at the IMS Administration Building at the corner of Georgetown Road and 16th Street between 8 a.m.-5 p.m. (ET) Monday through Friday.
Information on parking and camping at IMS events is available at
Picture of official logo
The Official Logo of Indianapolis Motor Speedway. Courtesy of Indianapolis Motor Speedway
PRESS RELEASE:  2015 Ticket Information: Ticket information is available for all racing events at the Indianapolis Motor Speedway in 2015 - the Angie's List Grand Prix of Indianapolis, 99th Indianapolis 500, Brickyard Vintage Racing Invitational, Lilly Diabetes 250, Crown Royal Presents the "Your Hero's Name Here" 400 at the Brickyard and Red Bull Indianapolis GP.

Fans have three quick, convenient methods to buy tickets:
• Online: Visit Tickets are available 24 hours per day, seven days per week.
• Phone: Call 800-822-INDY or 317-492-6700 between 8 a.m.-5 p.m. (ET) Monday through Friday.
• In Person: Visit the IMS Ticket Office at the IMS Administration Building at the corner of Georgetown Road and 16th Street between 8 a.m.-5 p.m. (ET) Monday through Friday.

Tickets for groups of 20 or more also are available. Contact the IMS Group Sales Department at 866-221-8775 for more information.
The free parking lot option for the Angie's List Grand Prix of Indianapolis is the North 40/Lot 7. Please note, there is limited free parking in the North 40/Lot 7. Parking spaces are available on a first-come, first-served basis. Guests are encouraged to follow I-465 to 38th Street, south on Moller Road and east on 30th Street to North 40/Lot7.
Information on parking and camping at IMS events is available at

Picture sweet pea soup
Delicate and Delicious Sweet Pea Soup as prepared by Bill Rosenberg
NoMa Social 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!

  • 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.
Picture Sweet Pea Soup
Great Spring Flavors...Love the Tarragon. As prepared by Chef Bill Rosenberg NOMA Social
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.  
Too cute!
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.
Picture violet flowers and marscapone dessert
Heavenly Dessert from Le Cordon Bleu Photo courtesy of Le Cordon Bleu
Crystallized violets
12 fresh violets
1 egg white
100 g granulated sugar

Vanilla Joconde "biscuit" sponge
4 eggs
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 sugar

Mascarpone 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 mascarpone

White glaze2 gelatin leaves (4 g)
125 ml whipping cream (35% butter fat)
25 g glucose (optional)
250 g white chocolate

Violet jelly5 gelatin leaves (10 g)
100 ml water
50 g sugarfew 
drops of violet food colouring
few drops of natural violet essence

The day before:

  1. 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.
Next day:

  1. Preheat the oven to 220°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To serve: Carefully place a heavenly vanilla flavored mascarpone square with violet buttons on a plate and decorate with 3 crystallized violets.
* Glucose makes the glaze shinier.
** Crystallized violets will keep for one week in an airtight container.
Picture of cupcakes
Decadent cupcake recipe using Nuvino Wine Photo courtesy of Nuvino Wine
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.
Picture of inside  cupcake
The inside story Photo Courtesy of Nuvino Wines

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.

For the cupcakes:
  • 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

For the filling:
  • ½ cup Nutella
  • 5 Oreos

For the frosting:
  • 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

  1. Preheat oven to 350 degrees F. Line 10 muffin cups with cupcake liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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


    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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