San Francisco Eye Candy

I haven't been blogging much, who am I kidding, I haven't been blogging at all. I haven't even been cooking. It's been a fend for yourself kind of spring. Last night, my son grilled Italian sausage and I pulled together a pasta sauce of basil, olive oil and garlic. We ate it while doing our homework. It's been that kind of spring.  

I thought it was only fair I showed you what I was up too. I am not posting the algebra work, it's just too tedious. However, I am posting my photo essay I produced for my digital photography class. Since I spend more time in San Francisco than in New York, I spent my layovers photographing Chinatown. I discovered new places and noticed architectural details I'd never seen before. The interesting thing about this is that I've been coming to San Francisco and strolling through Chinatown since 1979.  However, I felt as though I was seeing it for the first time.  So here goes.

 Recognize anything?

  

So 600 photos later I narrowed it down to these 11. It's amazing how much you learn just by shooting and editing. I now shoot raw on the manual setting and take the best picture possible because the less work you have to do in PhotoShop the better. It's a tedious business at best. I also find that you just have to carry your camera everywhere and all the time. No lens cap but a filter is fine to protect the lens. 
Maybe some day I will feel confident enough to share all the knowledge I gained from my digital photo class. At this point I feel as if I am still absorbing the info and trying to put it into use. I also have to write an essay about the pictures, I'll publish that this weekend. Time is running out.......
Now I just have to finish my photos for the Lighting for Photography class.Those I'll publish later this week.
But I promise, no algebra formulas!


All photos and text are property of The Gypsy Chef

My feed is Back!

 For quite a while I struggled with the feed on my blog. It just never updated, stuck in time, it remained 10 months old. Nothing new, always the same post. I would play with it from time to time but never fully engaged my problem solving skills. It seemed all too much with everything else........( Heavens! This could the real struggle with my life! ) Anyway, today Ilse, of Insh'allah, diagnosed the problem, found a solution and sent it to me. Now keep in mind this is someone I've never met, never even talked with, but still took the time to help. That my friends is the stuff that keeps me rooting for the human race. 

Ilse describes herself as "....an African-born Kiwi from Oz living in Bahrain" . Insh'allah is a record of Ilse's thoughts and observations. It's witty, interesting and insightful.  I find it fascinating, an open door onto the world of the Middle East.

I learned of Ilse's blog, through my friend Lynn of Autour de la Table d'Hote, and Jardins des Thevenets fame. (This is a photo Lynn took of the pool house at JDT). In my dreams, I live here.

Drop by both blogs, I am sure you will find them unusual and interesting.
And if you haven't already decided to come along, join Lynn and I in September for a French Culture, Food and Wine Holiday!

Thanks Ilse for the assistance, I never would have fixed the feed without you! Thanks Lynn for introducing me to Ilse. Thanks Ujwala for introducing me to Lynn, and Thanks Natasha for moving across the street from me, you made it all happen!

All text and photos are property of The Gypsy Chef

THE KIND OF COOKIES HANSEL AND GRETEL RISKED THEIR LIVES FOR

My friend Randy posted a blog on this web site last year while we were in Paris. About two months ago, he decided to post again. Which would be precisely why he uses my blog and not his own. Ya gotta post more than twice a year. Skimpy as my posting has been lately, I do manage at least one a month. (Which is not easy when your taking algebra. It's like doing Sunday's New York times crossword puzzle with no eraser while having a hangover.) But this post is not about me, but about Randy. Who then enlisted Mama Watts, because, let's face it Randy doesn't cook. Rodney however is a wonderful and intuitive cook. His Fried Chicken Salad is to die for, and I hear he makes a mean cake, but of course I haven't tasted any, so as far as I am concerned, it's just a rumor. 

I read the recipe while adding the text and I must say I haven't been able to get these cookies out of my mind. I must make them tonight.  Once you read this recipe, you will completely understand the plight of those greedy children Hansel and Gretel and certainly understand why that witch wouldn't share. But really, with cookies like these, who would want to eat a couple of dirty, ill behaved children?

 One of my "Spiritual Advisors" cautioned me about this title.  He said that "no one knows who Hansel and Gretel are anymore."  That thought shocked me so much I felt like I was about to twirl down the driveway counter-clockwise in my car on a snowy night.  But then I thought of Mama Watt's latest batch of cookies.  I took command of the wheel and landed safely at the bottom of my driveway.  I rushed upstairs dreaming of cookies fit for an old witch to use for luring Hansel and Gretel to their doom.

In case my spiritual adviser is right, and you don't actually know who Hansel and Gretel are, it's time to find out with a quick read in Tale of Hansel and Gretel (Gawd).  In another blog I will explain how to cook what they actually ate the NIGHT BEFORE they were left alone in the forest by their evil step-mother.  Amazingly, I even have information, on what the mean, old witch might have requested as her final meal from the DEATH HOUSE in Sing Sing, New York had she lived to face her heinous crimes.  But more on that later.  These cookies will knock your socks off, but that is all.  Believe me, nothing like anything that happened to Hansel  and Gretel will happen to you if you make these cookies.

But you know,  Gretel kind of asked for it.  In the version I read, she cracked out an entire candy window glass pane and was caught eating it.  Some people could consider than entrapment today.  Hansel was content with just a few decorative details.  He was a good boy.  My grandmother knew them both when they were all small children.  She passed down little known details about the both of them that puts a whole new light on this beloved fable.  Unfortunately, I am not at liberty to disclose this material at this time.

Hansel today, a very good boy.

I hate to share this recipe because it's so very special and I've loved having it as mine, mine, and only mine.  But I've known Pam for half my life.  I love her and want to support her in any way I can (plus she's knows where I've buried all the bodies over the years and it’s better to be safe than sorry).  This elegant shortbread will “make” your reputation as a desert chef.  It's embarrassingly simple.  It's quick to make and fool proof as long as you remember to handle the dough as little as possible.  For you pie makers out there, think pie dough.  Just as with pie dough, the less you handle this dough the more tender and delicate the shortbread will be.  The recipe yields 20 to 24 shortbread cookies.  That may sound like too few, but -- believe me -- these cookies are so rich and satisfying you don't want too many of them lying around the house.  This is the perfect dessert to bring along when attending an especially high-toned dinner party -- just a “little something" to share because you are so very nice – which  is guaranteed to steal the cooking thunder from your host.

The ingredients:

3 and 1/2 cups of all purpose flour
1/4 teaspoon of salt
3/4 pounds plus 2 tablespoons of unsalted butter (3 sticks + 2 tablespoons) at room temperature
1 cup of sugar
1 teaspoon of vanilla extract
1 tablespoon of ice cold water (if needed)
12 ounces of very good bittersweet chocolate

Sift together the flour and salt in a medium size bowl.  Set this aside.  

With a hand-held electric mixer using dough paddles, blend the butter and sugar.  The butter must be at room temperature.  Do not cream the butter, just blend the sugar enough to incorporate it into the butter.

Scrape down the sides of the bowl with a spatula.  

Add the vanilla and stir a little more with the spatula.  

Set your mixer on low speed and add half of the flour & salt mixture to your mixing bowl.  Begin mixing but stop in less than a minute.  The dough will only be partly combined.   

Scrape down the sides of your mixing bowl and add the remainder of the flour and salt.  

With your mixer still set on low combine the ingredients until the dough just begins to come together.  Scrape down the sides one final time, then use the mixer for a few more seconds to incorporate that last little bit that you’ve just scraped down.

Pour the dough onto a flour dusted surface.  If needed, add a few drops of cold water to ensure that the dough will come together as you gather it into a ball.  

Press the dough into a disk like shape (don't get carried away here).  Tightly wrap the dough with plastic wrap and refrigerate for 15 to 20 minutes.  

Set your oven at 350 degrees and let it preheat while the dough rests in the fridge.

Remove the dough from the refrigerator and place it on a floured surface.  

Roll it to a thickness of 3/8 of an inch.  Not 1/4 inch.  Not 1/2 inch.  Roll it to a thickness of 3/8 of an inch.  

With a 2 3/4 inch cookie cutter, cut the rolled dough into cookies and place onto 1 large baking sheet or 2 medium baking sheets.  

Sprinkle the top of each cookie with sugar and bake in the middle of your oven.  

Begin checking for doneness after 16 minutes.  

The shortbread is done when it just starts to brown.  Resist overcooking.  Keep checking at 60 second intervals until the shortbread is perfectly done.  

Remove the dessert from the oven and use a spatula to lift each cookie from the baking sheet and place on wire racks to cool.

Once the cookies are completely cool, prepare the chocolate.  I'm intimated by chocolate so I cheat.  Pam's an expert, so pester her about the correct way to melt the bittersweet chocolate. 

I pour chocolate morsels into my big pyrex measuring cup and use my microwave oven to melt them.  I heat the chocolate bits at 30 second intervals stirring them with a fork between each interval.  It's important not to overcook your chocolate: so as soon as I see all the chocolate melting I remove the measuring cup from the microwave and beat the chocolate for 60 seconds or so to finish the melting and to give the chocolate a nice shine.  

If you haven't done so already, put a piece of wax paper under the cooling racks to catch the chocolate overflow.  Dribble a generous tablespoon of melted chocolate over each cookie.   Leave a bare edge on one side of each cookie to use as a handle when it's time to eat this chocolate covered shortbread treat. 

It's impossible to describe how good these shortbread cookies taste.  

Eat them slowly.  Allow the body heat in your mouth to melt and release all the buttery flavors baked into the cookies.  

Be prepared to reapply your lipstick when you're finished and you will definitely need a nice thick napkin to get rid of all the evidence left behind by indulging in this guilty pleasure.

Written by Randy Ashton and Mama Watts

Pam's note:  I've just read the recipe and have to make these cookies! It sounds that good.  And as far as melting chocolate, Mama you did it perfectly! I wouldn't have changed a thing!

All photos and text are property of The Gypsy Chef. 

Neeta's Prawns Hariyali from The Healthy Plate

 "It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade." - Charles Dickens

It was indeed one of those days, the sun was shining a cool breeze was blowing and it felt hot in the kitchen. I was pondering dinner possibilities when I stumbled over a package on my front door step. Filled with homemade treasures from the UK, my friend, Neeta of  The Healthy Plate had whipped of a few goodies and filled the box with wonderful treasures. 

Irish Smoked Oatcakes, Handmade Shortbread Biscuits with Chocolate and Orange were on top. Underneath were two beautiful packages tied with ribbon. Inside were were handmade fruit rolls tasting of mango, banana, pineapple, blueberry, cardamom and nutmeg. 

Under layers of tissue I found Almond bars made with coconut, seeds and banana. My daughter began devouring the almond bars. She has threatened to hide them from the rest of us. 

I also found 2 jars of handmade spreads, one Almond butter with cayenne and honey the other Hazelnut and cashew butter with dark chocolate. Both are rich and flavorful. As Katy said "Heaven on the end of a spoon".  When I sat down to write a Thank You note, I remembered the Hariyali Shrimp recipe that Neeta had posted and I thought the perfect dinner for a Summer/ Winter day. A little heat, a little sweet, a taste of the sun and sea. An Indian inspired dinner was the perfect end to this Dicken's day. .
The recipe calls for a number of things I didn't have, curry leaves, Garam Masala, ginger and garlic paste and dessicated coconut. With the help of my friend Natasha I was able to navigate the Indian grocery in Elmsford and buy all the appropriate items. (I usually borrow Indian spices from Natu, but I think it's high time I bought my own supply. Natasha, I think you'll agree.)

 

Curry leaves turned out to have a bit of a bite and an unusual fragrance. They really give the Hirali a lift. Seek out fresh ones if you can. Neeta says they can be omitted.

These are fresh curry leaves. Natasha tells me that leftover leaves can be frozen.

I served the Prawns Hariyali with basmati rice, raita and garlic naan. It was a meal fit for a Mahārāja.

 I copied the recipe directly from Neeta's blog. But have a look yourself and you will find recipes of the goodies in my box.

Prawns Hariyali

750 gm uncooked Prawns ( I used one pound)

2 tablespoons Oil

2 Onions - finely chopped

1 big tablespoon Ginger Garlic Paste

1 teaspoon Turmeric powder

1 teaspoon Cinnamon powder

1/2 teaspoon Cardamom powder

1 teaspoon ground black Pepper

1 tablespoon Cumin powder

3 tablespoons dessicated Coconut ( I used unsweetened shredded)

2 cups Green Paste

2 teaspoon Garam Masala
1 teaspoon sea salt or more if required

Lemon Juice

Green Paste :

Fresh Coriander, Fresh Mint, Curry leaves

Ratio of 1 : 1/4 : 1/4

Process all together to make a thick paste,

adding a little water as needed.

Prawns Hariyali :

Heat the oil in a deep pan,

saute the chopped onions till they change color

and become light brown.

Add the ginger garlic paste and fry on gentle heat.

Add all the dry spice powders, salt and a drizzle of water just

to keep it very lightly moist.

Saute it all together for a couple of minutes.

Add the dessicated coconut and fry for another 2 minutes.

Then add the Green paste and fry together till all

the ingredients are cooked, nothing remains raw.

Finally add the uncooked prawns and mix gently till

the prawns are coated with the Green Masala.

Let it simmer till the prawns are cooked,

Be careful not to over cook the prawns or else

they get rubbery and lose their right texture and taste.

Add lemon juice to garnish before serving.

 

The post before the Prawns Hariyali, Neeta had awarded me the Happy 101 and The Sunshine Badge. It was in the Happy Sunshine Post where she suggested we keep these two awards together. I agree, it's a great idea Neeta!.

Here are the rules, You are required to list 10 things that make you happy  and try to do one today. Award 10 other bloggers that brighten your day and bring you sunshine. The 10 bloggers receiving the award must link back to my blog. 

The things that make me happy?

My children:-), Friends, Traveling, Cooking, Photography, Books, Writing, Knitting, Learning new things and Blogging!

I pass these two awards onto;

Lynn at Autour de la Table D'Hote

Robert at The Naked Id

Kate at Serendipity

Kristi at My Little Space

Zurin at Cherry on a Cake

Deana at Lostpastremembered

Jain at Food with Style

                                 Monique at La Table de Nana 

                                 Hungry Dog

                                 Kathy at Sweet up North Mornings

 All of these blogs make me smile again and again. Thanks everyone!

I've been so remiss in my blogging I've missed being a part of The Saturday Blog Showcase. Hosted by Ann at Thibeault's Table and Lori at All that Splatters, visit and have a look at what's cooking this Saturday.

All text and photos are property of The Gypsy Chef

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