Be There... Don't Just Go There...

Treat yourself to a French country experience in the heart of Bourbon Auvergne at  beautiful   Jardins des Thevenets.  It's the opportunity to relax and enjoy new friends, explore a medieval village, learn how to make mustard, attend a wine tasting at the oldest vineyard in France, all while learning new cooking techniques and sampling new foods.  You will enjoy all of this in one of the most beautiful spots in France. 

Surrounded by 9 hectares of woods and organic herb fields the old Manor house has been renovated to allow modern amenities but still retains it's old world rustic charm. The carriage house is now a beautiful idyllic pool. Perfect for a swim before your afternoon nap.

Lying between Lyon and Paris, The Auvergne is the best kept secret of France. Off the beaten track in the heart of the countryside, it's only a short drive to Vichy and it's chic boutiques and restaurants. You'll enjoy the quiet of the country and the amazing charm of the surrounding area. What you won't see are hordes of tourists and the blare of traffic. 

Lynn and Olivier Chaulieu your hosts, will welcome you and make you a part of their home.  

We will enjoy the carefree lifestyle of rural France, while learning new cooking techniques and eating all the best the area has to offer. 

 All bedrooms are decorated in a different theme and have their own toilet and bath or shower.  Both Lynn and Olivier are artists and this translates into a gorgeous and eclectic style.  

An authentic French adventure, a visit to Jardins des Thevenets will take you to the heart of french hospitality and adventure. Lynn a vivacious and outgoing hostess knows everyone in the area. With Lynn we will meet the people that make the Auvergne unique place it is. She knows everyone personally and this opens the doors to having the authentic experience of being there not just going there. 

Lynn, a woman who can do it all,  holds an Organic Agricultural Diploma. She tends the land surrounding the Manor House, runs the B&B,  and is a gifted and intuitive cook. She can whip together an delicious, organic meal for 12 in under two hours using the best ingredients of the region. What's more she is willing to share her shortcuts and recipes. 

Pam, a trained chef has been cooking professionally for over 25 years. A graduate of the Culinary Institute of America, she has been teaching students the fine art of preparing meals in a simple and healthy manner. As a Flight Attendant, Pam has traveled extensively and brings with her a knowledge of the world's finest cuisines.Together, we combine the cuisines of Asia, South Africa and Europe to enhance a cooking/learning experience that will enrich your culinary expertise.

Upon arrival you will receive a booklet of recipes and gift of cooking utensils that you can utilize in the future recreating the meals you made here in France.
Remember, this is not just a cooking class, it's a French Experience! We will relax in a beautiful well appointed manor house, travel around the district meeting and dinning with locals. Visit antique markets, food markets and and the chic stores and boutiques of Vichy. 

 Our dining experiences will run the gamut from Maison Decoret, an amazing fine dining experience to dinner at the local bistro. 

This year you will learn to temper chocolate, prepare chocolate bark, and an assortment of Truffles and chocolate treats you will be able to take home with you.
The tap water is the water bottled for Volvic! Does it get better than that? 

France, Jardins des Thevenets, food and wine,  a perfect escape. 
Join us, won't you?

Day 1 Sunday
Upon arrival at Gare de Vichy you will be met and transported to Jardins des Thevenets. Settle into your room, relax with a swim in the pool. We will meet for aperitifs and all meet in the lounge for welcome aperitifs and hors d'oeuvres. Lynn will prepare one of her delicious dinners with the best organic and locally produced ingredients.

Day 2 Monday
Each day begins with a petite dejuener of fresh pan au chocolat, croissants, homemade muffins, homemade jams, yogurt, fruit, tea, cafe or chocolat au chaude and juice.
 

After breakfast we will take a short trip to the medieval town of Charroux and enjoy some of the many things it offers including Moutarde de Charroux, an old world shop featuring hand made mustard, and freshly pressed oils. Simone Maenner, chef d’entreprise, will demonstrate the artisan technique using equipment from the early 20th century.
 

Afterward, we will explore the town and dine at the local Bistro, Le Petit Cafe.

We will dine on the luscious salads and sandwiches, all fresh and tantalizing. Enhanced by a bottle of St Pourcain.
 

After lunch we are off to St Laurent, a lovely cave in Saint Pourçain, an ancient vineyard in the heart of the Auguverne.
Home for a hands on class, where we will prepare our dinner.
 

DAY 3 TUESDAY

After breakfast we will begin our chocolate class. After a short break, we will prepare a lovely lunch to be enjoyed in the garden.
Tonight we will enjoy a wonderful dinner at a local resto.   


Day 4 Wednesday

After breakfast we head to Vichy for the market experience. Here we will explore all the market has to offer. We will buy fresh, local ingredients for our dinner. Then off to lunch at the Maison Decoret.
Afterward we will explore the charming Napoleonic city. Filled with beautiful chateaus, cafe's and boutiques. Vichy has much to offer.

Off to a Spa for a relaxing afternoon. Return home for a hands on dinner class.
 

Day 5 Thursday



After breakfast we will continue with our chocolate  class. B Dried Fruit and Nut Bark, hand dipped fruits and truffles all benefit from chocolate tempering. You will learn how to temper and enrobe fresh and dried fruits, nuts and berries.
 
We will also enjoy a hands on cooking class where we will prepare lunch. Dinner at Chez Minou and Kiki in Espinasse Vozelle.

 

Day 6 Friday
 After breakfast it's off to the train station to begin your return journey.  

 
Dates; Arrive September 26, 2010 - Depart October 1, 2010

All prices are based on double occupancy

$2000 per person

$ 300 single supplement

Included:  

• Arrival and departure transfers from Vichy Train Station
• Five nights accommodation, based on double occupancy.
• Welcome aperitif, hors d'oeuvres and dinner
• Daily Continental Breakfast
• All meals, wine and beverages
• All hands on cooking classes
• All excursions, including Charroux and Vichy
• Lunch and dinner at several local restos and bistros.
• Recipes and a Gift Bag, including your own Gypsy Chef at JDT apron
• Free internet and email.
• Spa afternoon
• Wine and beverages
• Taxes

Book before June 1st to receive a 10% discount.
Payment details
30% due at booking, balance payable eight weeks prior to start of Holiday.

All text and photos are property of The Gypsy Chef

Testimonials

Debbie Sofos
I attended this fabulous cooking holiday and can personally vouch for the wonderful time that we all had. Lynn and Pam are a fantastic team. Upon my arrival to Jardins des Thevenet, I was greeted by instant friends. Lynn and her husband, Olivier, are the most gracious hosts you could ever meet, and I at once felt comfortable in their beautiful B&B. And Pam, the "Gypsy Chef", is a whirlwind of energy that you just have to experience. The week was a nice balance of cooking together in Lynn's fabulous kitchen, visits to the countryside and nearby Vichy, and plenty of R&R. I highly recommend this french culinary and cultural adventure with Lynn and Pam. You will not be disappointed!

Randy Ashton
I had a great time in France with Lynn, Pam, Olivier and the other guests.  The atmosphere at Jardins des Thevenet is a unique combination of French culture, cuisine, interesting things to do, charming people and is set in an elegant yet casual environment.  The Bourbon Auvergne area of France is gorgeous.  Lynn, Pam and Olivier seem to know everyone in the area which gave me a feeling of truly having a French experience.

Pricing Menu

Balance in Full after 6/1/2010 $2,000.00 Book before June 1, 2010 $1,800.00 30% Due at registration $600.00 Single Supplement $300.00

Lavender Madeleines

I adore Lavender, even though I have a slight allergy. Well maybe more than slight. My friend Diane once gave me a lavender pillow she had picked up in London. I went to sleep with dreams of Provence dancing through my head, and awoke with clogged and achy sinuses. 

It hasn't stopped me from using Lavender soap, Lavender linen water or rubbing lavender oil onto my temples for a head ache. I'm not sure if it works,  but it does smell heavenly!

While visiting Randy and Mama Watts, we went to Herbs and Spice at Findley Market, where I bought lavender sugar. Which basically consisted of dried lavender flowers in granulated sugar. The ratio was 3 to one, in the lavender flower's favor. When I returned home I added another pound off sugar to the flowers just to stretch them a bit. Just a mere week later I took the lid off the container and found and was assulted with a delightful lavender fragrance. 

The first thing I made was Lavender Madeleines. I was so happy wih these I've decided to make Lavender ice cream and Lavender cup cakes. I'm just going to pile the pounds on! 

I used Ann Willan's Madeleine recipe from her French Regional Cooking. One of my favorite cookbooks.

 

To finish I glazed the small cakes in a lemon glaze and sprinkled them with sugar. I than made a pot of Fortnum and Mason Queen Ann Tea and sat down to a lovely mid afternoon break.

  This is a wonderful recipe and lends well to any flavors your heart desires.

Madeleines 

Ann Willan, French Regional Cooking

120 grams / 3/4 cup plus 3 tablespoons flour 

1 teaspoon baking powder

135 grams/ 2/3 cups sugar

4 eggs

1/2 teaspoon lavender oil

125 grams/ 1/4 pound unsalted butter, melted

24 medium madeleine moulds

 

Place flour and baking powder in a medium bowl and whisk to blend.

Whisk the eggs and sugar in the bowl of an electric mixer until thick and light. Whisk in lavender oil. 

Fold in flour mixture by hand in three batches. When the last batch is almost mixed in, sprinkle the melted butter over the mixture and fold together as lightly as possible. As soon as the butter is added the batter looses volume quickly. 

Chill the batter for 30 minutes until it is stiffer and the butter has hardened.

Preheat the oven to a hot 450 degrees F/ 230 degrees C. 

Thoroughly butter and flour the molds.

Using a large spoon, fill the molds 2/3 full with the batter.

Place in the hot oven and bake for 4 minutes; then reduce the temperature to 400 degrees F/ 200 degrees C. Bake for another 4-6 minutes until golden.

Cool on a wire rack.

 

Lavender Glaze

1 cup confectioner’s sugar
2 teaspoons freshly grated lemon zest
1–2 tablespoons lemon juice

2 teaspoons dried lavender flowers

 Whisk together the confectioner's sugar and lemon zest. Start mixing in lemon juice by using one tablespoon at first, then continue adding in only enough to produce a smooth, fluid icing.

Dip the cake's tops into the icing, place dipped side up on a wire rack and sprinkle with dried lavender flowers.

All photos and text are property of The Gypsy Chef

Chocolate Valentines, Some are Spicy and Some are Sweet!

When Kate of Serendipity contacted me about a special Valentine Post she was organizing I immediately agreed to join. She offered to send chocolate, but since I had just taken delivery of 30 pounds of Belgium chocolate I declined her offer, (Something I regret to this day) but agreed to post. I knew I would make truffles, but what flavors? My dilemma was this, I have a sweet Valentine,

who is kind, gentle and thoughtful. He loves playing with fire,  eating spicy food and always has a smile on his face.

My Spicy Valentine,

who spins a mile a minute, bites off more than she can possibly chew, and somehow manages get it done. She is quick to cut, has no patience and laughs until everyone is forced to laugh with her. 

But they are both chocolate lovers. What to do? Make a spicy chocolate truffle for the sweet one.....

and a sweet chocolate truffle for the spicy one.

To make my spicy truffle I used Lindt Chili Dark Chocolate to prepare the ganache. I then enrobed it in dark Belgium Chocolate. Sprinkle with red peppercorns it was a delight for the senses.

My sweet truffles were made with dark Belgium chocolate with Cardamom and Grand Marnier.  They had a hint of orange which worked well with the Cardamom. I have a confession, I once read Kate's blog that cardamom and orange were made for one another. I agree, it's a match made in heaven.

Both my Valentines were thrilled. Neither wanted the other person's truffles. Which is a switch from 10 years ago! 

This Special Valentine Blog was Hosted by Kate @ Serendipity. Click on Kate's web site and see all the Chocolate Valentine's created today!
Kate I made an Orange Cardamom for you! 
Happy Valentine's Day Dear Friend!

Basic Ganache Recipe

12 ounces, best quality chocolate, chopped

1/2 cup milk

1/2 cup cream

1 tablespoon light corn syrup

1 tablespoon liquor

Melt chocolate in a microwave, stirring every 15 seconds, being careful not to burn it. Cool to 90 degrees F.

Bring the milk, cream and corn syrup to boil. Remove from heat and allow to cool to 90 degrees F.

Once cooled stir the cream into the chocolate mixture until smooth. Stir in the liquor.

Place in a food processor and  process about 30 seconds until smooth.

Spread on a plastic covered sheet pan and cool to 75 degrees. 

Once cooled you can pipe them out onto a parchment covered sheet pan, or using a melon ball tool, form them into balls. If you are hand rolling them, use disposable gloves. It's much easier. 

Chill the balls slightly, and then dip the truffles in melted chocolate. Temper it if you dare!

You can add any number of spices or liquors to this recipe and you will have a wonderful creamy ganache. Many recipes suggest putting your chocolate in the food processor and pouring boiling cream over it to make the ganache, but this method makes a creamier and longer lasting ganache. 

All Text and photos are property of The Gypsy Chef 

Scallop Verrines, The Saturday Blog Showcase

This weeks Saturday Blog Showcase is hosted by Lori at All that Splatters. She and Ann at Tibeault's Table, co-host this Showcase, taking turns every week. Thanks ladies! In case your not familiar, every week you prepare a recipe from another blog and feature it on your own.  Take a look at the links and enjoy some new ideas, foods and recipes.

 

I chose one of my favorite blogs this week. Kate at Serendipity,  has a variety of lovely recipes to choose from. Her Scallop Verrines looked so delicious, I decided to serve them at my last dinner party. Kate suggests many different flavors for the verrines. I choose a simple vegetable mix and tossed together a lemon juice a touch of French mustard and hazelnut oil from my favorite artisan shop in Charroux.

 

Everyone raved, it was an unqualified success. The next morning I sent Kate's link to all the guests, because verrines are just the tip of Kate's iceberg. There is quite a lot to discover on this blog. Give her a visit, you will be as dazzled as I am.

I served these during cocktails before we all sat down for dinner.

Sounds fancy, no? Actually we all stood around the stainless steel table that serves as an island in my kitchen eating, drinking wine and having a good old fashion chat.

It was actually quite simple. I julienne golden beets, celeriac, radishes, fennel and thinly sliced asparagus.  I blanched the asparagus, tossed the whole bunch in a light dressing made with lemon juice, grape-seed oil, as well as hazelnut oil and a touch of mustard, both from Charroux. Next time I will add a bit of chopped hazelnuts.  

Kate made her verrines with an Asian accent. I made my to complement my french menu. You can make yours to suit your own menu and taste.

Honestly, this summer I'll  try this with a Mexican accent of cilantro and chilies.

All text and photos are property of The Gypsy Chef.

Carmen, Chocolate and Snow Storms

Last night Katy and I went to the Metropolitan Opera to see Carmen.  It was a beautiful production. Sex, intrigue, betrayal, it's all alive at the Met. So much better than Television. As we left the theater the snow had begun to fall. Just a dusting and then it stopped. A bust we thought, the storm will miss New York again. When we awoke this morning, the snow was falling, covering everything, turning our neighborhood into a fairy land.  

A day off, no school, work or other responsibilities. With the sound track from Carmen playing in the kitchen I decided to bake a tribute to my favorite Opera, the snow storm and of course Valentine's Day.

Baked in the Heritage Cake Pan, it came out beautiful, rich and decadent. Surrounded by roses, it looked too good to eat. But we got over that, and cut right into it. 

It was the best cake I've ever made. Let me just say, this recipe is a keeper!

 The original recipe came from Cooks Illustrated. It made about 1 cup more batter than was needed. I used that for mini cupcakes which were eaten before they even had a chance to cool. 

Cooks suggest you blend, melted butter and cocoa and brush the mixture on the cake pan to avoid the uneven finish a bundt cake usually has. I had a "Why didn't I think about that moment" when I read it. Absolutely brilliant, it works!

  

Chocolate Sour Cream Bundt Cake

 adapted from cooksillustrated.com

Download recipe to print

1 tablespoon butter, melted

1 tablespoon cocoa

 3/4 cup unsweetened  cocoa powder, not Dutched

6 ounces bittersweet chocolate, chopped

1 teaspoon Via, bold coffee powder

3/4 cup boiling water

1 cup sour cream at room temperature

1 3/4 cups unbleached all-purpose flour

1 teaspoon table salt

1 teaspoon baking soda

12 tablespoons unsalted butter, room temperature

2 cups, packed light brown sugar

1 tablespoon vanilla extract

5 large eggs at room temperature

confectioner's sugar for dusting

Stir together the cocoa and melted butter in a small bowl until a paste forms. Using a pastry brush, coat the surface of a 12 cup bundt pan. If the mixture becomes too thick you can microwave until warm, about 10 seconds. 

Adjust the oven rack to a lower middle position and preheat the oven to 350 degrees F.

Combine the cocoa, coffee powder and chocolate in a medium heatproof bowl; pour boiling water over and whisk until blended. Set aside to cool to room temperature, then whisk in the sour cream.

Whisk together the flour, salt and baking soda in a second bowl.

In a standing mixer, beat the butter, sugar and vanilla on medium high speed until pale and fluffy, abut 3 minutes. 

Reduce the speed to medium and add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl. 

Reduce the speed to medium low, batter may appear separated, add about 1/3 of the flour mixture and 1/2 the chocolate sour cream mixture and mix until just incorporated. 

Scrape down the bowl and repeat using 1/2 the remaining flour and all of the remaining chocolate mixture, beat to incorporate about 30 seconds. Add the remaining flour and chocolate mixture. Beat 30 seconds to develop the cake's structure. 

Spoon the batter into the bottom of the pan, bang it on the counter to remove the air bubbles. Then fill the rest of the pan about 3/4 full. If you use a 12 cup pan, there will not be any batter left. If you use the heritage pan you will have about a cup left.

Bake until a tooth pick inserted in the center comes out with just a few cooked crumbs on it about 45 to 50 minutes. 

Dust with confectioner's sugar.

All text and pictures are property of The Gypsy Chef, unless otherwise noted.

La Table De Nana's Cauliflower Soup with Spiced Pear Chips

Last Saturday night I had a dinner party for some of my favorite foodies.

 All of these people had made knockout dinners for me during the year and I wanted to return the favor.

About the same time, Monique at La Table De Nana had posted a Cauliflower Soup with Spiced Pear Chips that caught my imagination as well as my interest.  Originally from LCBO, she found the recipe on their web site. Which is a wonderful site, thanks Monique for that link! 

I whipped it together and I must say, the flavors lived up to Monique's photos. All my guests wanted the recipe, as I passed along La Table De Nana's blog address I thought why not post this as my Saturday Blog showcase? 

I had quite a menu planned,  Pascal and Ujwala brought Fois Gras, and the entree was Cassoulet.

A certain amuse-bouche from another blog was also served but you will have to wait until next week to get a peek of it. 

I didn't want to serve a large bowl of soup, just a taste. I decided to use my mini soup bowls and instead of the large pear chips the recipe called for,  I julienne the pears and then proceeded to follow the recipe as is. Except for the 1/4 cup of heavy cream I added at the end. I love the richness cream lends to soups. The flavor of the orange comes as a surprise in your first bite.  My guests raved and yours will too. Like Nana, I used only chicken stock and no water. But I did use the entire cauliflower and garnished with snipped chives.

Honestly this picture doesn't do justice to the wonderful flavor of the soup. You are just going to have to make it and see for yourself.

This week the Saturday Blog Showcase is hosted by Ann of Thibeailt's Table.  Visit her site and see what all the others bloggers have cooked up this week!

Next week it will be hosted by Lori of All That Splatters, click on her site and join us. 

I didn't include the recipe, but instead I have posted links to La Table De Nana, because you have to see her beautiful blog and a link to LCBO where you can print the recipe. 

All text and photos are property of The Gypsy Chef

The Clock is ticking..........

Pardon the Rush

Some people spend their youth learning new things. By the time they are in their 50's their children are grown and they have more leisure time and begin traveling. At least that how it is with most of my friends. 

Courtesy of Rodney Watts

I however, spent my youth traveling and exploring the world. I ate in restaurants and friend's homes. I tried a multitude of cuisines which led to a desire to cook. In my 30's I attended the Culinary Institute of America and began a life long love of food and cooking. This has led to my blog, which has inspired a myriad of other interests.  I now have a burning desire to learn about writing, photography, computers and even more cooking!

I've begun taking classes in Algebra  (?), French, photography, photo lighting and one small little Artisan Bread Class. 

I feel that if I don't study these things now, when will I? So I've put cleaning on the back burner and have begun reading, studying and feeding new information into my hungry brain.

My kids think I'm crazy, my friends think I'm a women possessed. Rodney commented "Pam, whenever you've found yourself with an empty plate, you heap servings of everything on it until it's over flowing!"

Left unchecked I would probably be pursuing two hundred other things I'm interested in.

That in mind, I find that when I have to prepare dinner I need to make it fast, fresh and healthy. Never frozen, (unless I prepared it earlier and froze it myself).  The last two nights I needed to prepare such a meal. I made two different pasta entrees. Besides being fast they are recession friendly which is always a plus in this economy.

The first was a simple meat sauce with a Puttanesca twist.  I browned about a pound of ground beef added garlic, crushed red pepper, diced tomatoes, anchovy fillets, and right before serving I added pitted black olives. Served with fresh Reggiano Parmesan cheese and the Rosemary Walnut bread I made in class, it was a satisfying dinner and allowed me to get on with my homework.  

 

The second was an elegant pasta of cream, oven dried tomatoes, mushrooms and fresh basil. Silky and flavorful, my son gave it the ultimate compliment "Tastes just like a restaurant, Mom!"

 

So if you find yourself with time on your hands.....just remember the clock is ticking......so get on with it!

Pasta with Meat Sauce Puttanesca Style
Down load Recipe PDF

1 tablespoon olive oil
1 pound ground beef
2 cloves garlic, minced
1 teaspoon crushed red chili flakes
1 teaspoon salt
1/2 cup dry white wine
1 can, 28 ounces, diced tomatoes
1/2 cup chopped pitted black or green olives
Handful parsley, chopped
Pound pasta, cooked 


Heat olive oil in a saute pan, add ground beef breaking it up with a fork. 
When the beef begins to lose it's raw look, add the garlic, red pepper flakes and salt. Saute, add the white wine and allow to boil for a minute.
Stir in the anchovy, allow to cook for a minute or two and then add the tomatoes.
Allow the sauce to simmer while you prepare the pasta. 
Just before draining the pasta, remove 1 tablespoon of pasta water from the pot and add to the sauce. Stir in the olives and serve.

Serves 4 hungry people.

Creamy Oven Roasted Tomato Pasta Sauce

Down load PDF

1 tablespoon olive oil

1 garlic clove, crushed in a garlic press. Just express the juice into the pan.

10 ounces fresh mushrooms, sliced

 1 cup oven dried tomatoes

1/2 cup dry white wine

1/2 cup heavy cream 

 sea salt and pepper

handful fresh basil leaves, chiffonade

Heat the olive oil in the pan, add the mushrooms and saute until they release their liquid. Add the garlic and saute several minutes. Add the wine and reduce by half.

Stir in the cream and reduce slightly. If it gets too thick add a little pasta cooking liquid. 

Right before serving, add the basil chiffonade

I served this over fresh chicken and mozzarella ravioli.

Serves 4 hungry people.

  All text and photos are property of The Gypsy Chef