My friend Lynn from Jardins des Thevenets uses these courgettes as a garnish. She grates them, adds a slice of smoked salmon and a grape tomato. Served along side a small cup of Carrot Cumin Soup it's a wonderful first course.
While shopping at the White Plains Farmer's Market today I saw the very same courgettes. I immediately added them to my market basket, along with basil and mozzarella cheese.
I thought the addition of the oven roasted cherry tomatoes I had made yesterday would make a perfect appetizer for our al fresco lunch.
Fairly easy to do, these require very little prep. I hollowed out the courgettes,
my daughter, Katy, brushed them with olive oil and seasoned them with sea salt and freshly ground pepper.
Roasted for 15 minutes, they began to look juicy and scrumptious!
We then stuffed them with a mix of diced fresh mozzarella cheese, chiffonade of basil leaves and a handful of oven roasted cherry tomatoes.
They were spectacular! Lots of flavor and a perfect summer appetizer. We used the leftovers to garnish our dinner salads.
Stuffed Baby Courgettes
3 courgettes
2 tablespoons of olive oil
sea salt
freshly ground pepper
4 ounces fresh mozzarella cheese
1/4 oven roasted cherry tomatoes
about a handful of chiffonade of basil leaves
Preheat oven to 350 degrees.
Wash and dry the courgettes.
Cut off the tops and hollow out the center using a melon ball tool, being careful not to break the skin.
Brush with olive oil and sprinkle with sea salt and freshly ground pepper. Bake for 15 minutes. Remove and let cool for a few minutes. Spoon tomato, cheese mixture into the center. Return to the oven and bake another 10 minutes.
Of course you can always use them as eyes!
All recipes are the property of The Gypsy Chef unless otherwise noted.
It seems to take an eternity for my tomatoes to ripen on the vine. Since I can no longer wait patiently, I've taken to roasting the store bought varieties.
It's a simple matter, just halve them,
douse in olive oil, add a little garlic and season with sea salt, pepper,
fresh thyme
and roast for about 45 minutes.
The heat of the oven evaporates the moisture and intensifies the tomato flavor. Winter, spring, summer or fall, if you have an oven you can have great tomatoes!
Oven Roasted Cherry Tomatoes
1 pound cherry or grape tomatoes
2 tablespoons olive oil
1 clove garlic
sea salt and freshly ground pepper
several sprigs fresh thyme
Preheat oven to 350 degrees.
Halve the tomatoes and place in a bowl. Add the olive oil, salt, pepper, garlic and thyme. Toss and place on a parchment lined baking sheet. Roast for 45 minutes or until the tomatoes are shriveled.
Roasted Cherry tomatoes taste great sprinkled over fresh slices of mozzarella cheese, mixed into salads or just eaten on their own.
All pictures and recipes are the sole property of The Gypsy Chef unless otherwise credited.
Last year on a trip to Rome I had a delightful dish called Carciofi alla Romana, or Artichokes Roman Style. They were beautifully trimmed, slightly chilled, and flavored with mint, garlic and parsley. Served with a wedge of lemon and drizzled with olive oil they were exquisite. I thought I would try to replicate this dish with baby artichokes. The sweetness of the artichokes worked well with the fresh mint.
I was lucky enough to have the help of my teenage daughter. While I took the pictures, she cleaned and trimmed them, leaving the stem attached. We then steamed these beauties for 10 minutes. At this point they were ready to be sauteed in garlic and extra virgin olive oil for just about 2 minutes. At the end I threw in a handful of chopped mint and parsley. Tossed a couple of times in the pan they were fragrant and ready to eat.Before I could get a really good picture of them, my kids wolfed them down. Having the assistance of my beautiful daughter made them taste even sweeter. Thirty small artichokes will serve 4 people as a side dish, or 2 hungry teenagers as a snack.
Start by cleaning and trimming the artichokes. Pull the leaves off one by one and discard.
Once you've gotten down to the soft leaves, the crown will break off quite easily.
Using a melon ball tool, clean out the choke.
Once you've removed the choke,
trim the stem 
and rub all cuts with lemon.
Place in a bowl of cold water with lemon juice.
Baby Artichokes Roman Style30 baby artichokes, trimmed and stem left intact
1 lemon, halved and juiced into a medium bowl of cold water (reserve the halves to rub on the chokes)
a handful of parsley leaves
8 leaves of fresh mint
2 cloves garlic, minced
3 tablespoons extra virgin olive oilsea salt and freshly ground pepper
Trim the artichokes by breaking off the leaves one at a time. When you reach the central cone, the leaves will be soft and light green. You can break these off leaving the heart and choke. Using a melon ball tool, remove the choke. Trim the stringy outer layer of the stem and rub all cuts with lemon. Toss the trimmed artichoke hearts in the lemon water.Finely chop the parsley and mint together. Set aside.
Steam the chokes for 8-10 minutes until tender. At this point they can be set aside to be served later. If serving immediately, heat 3 tablespoons of olive oil in a pan with the garlic. When you can smell the garlic's aroma, add the artichokes. Toss the artichokes in the garlic and oil for about 2 minutes. Add a handful of the chopped parsley and mint mixture. Toss again several times, and serve with a squeeze of lemon over the top.Serves 4, as a side dish.All texts and photographs are property of The Gypsy Chef
I've just returned from one of the most beautiful places in the world. I felt I was living inside a magazine spread, only this was real. If you want a break from the world in a relaxing and creative atmosphere, where the food is wonderful and adventure is waiting outside the gate, Aux Jardins des Thevenets is the place.
I originally planned a visit to Aux Jardins des Thevenets to talk with Lynn and Olivier about hosting a cooking class. My friend Uju had gushed about the beauty of the manor house and surrounding area. She had known Lynn and Olivier for years and adored them. Lynn was described as a creative and inspired women and an absolutely wonderful cook. Once I visited Jardins, I knew Uju was onto something. The place was beautiful, the food delicious, and Lynn and Olivier were absolutely wonderful hosts running a comfortable and idyllic Bed and Breakfast. Recently featured in the Dutch magazine, Seasons, they were busier than ever. I knew I had to move fast if I wanted to plan a cooking holiday for the fall.
When I stepped off the train, a beautiful and very chic red haired women met me on the platform. Pam? With kisses and smiles we greeted each other like long lost friends. 
We stopped in the town of Vichy, so old world French. Spotted with Napoleonic Chateau’s, cafe’s and tawny shops. The people walked a little slower and smiled more. A world away from Paris, or New York for that matter. 
The world famous Vichy Spa, Les Celestins a tease for my poor jet lagged body. We had a complete tour, alas no treatment! I just wanted to lay on one of the tables and be massaged by four hands, with the Vichy waters pouring over me. We had Kirs at an outdoor cafe, sitting and enjoying the warmth of the sun and a cool breeze. Lynn and I had a connection, love of food, life and adventure. She was living my dream, a beautiful organic farm and Bed & Breakfast in Auvergne.
Breakfast was served on this marvelous table in the garden surrounded by tumbling roses and scarlet poppies.
Dinner was served in the beautiful Old World dining room. The walls and hearth were restored by Olivier.
If you would like to relax in a beautiful Bed & Breakfast in the scenic Auvergne country side, shop in the town market,
enjoy a hands on cooking classes in a beautiful country kitchen, dine on delicious food and drink wonderful wine, explore a medieval town, dine in a few wonderful restaurants and spend an afternoon at a spa than this will be the adventure of a life time!
Itinerary;
Day 1, Monday
- Transfer from the Vichy train station to Aux Jardins des Thevenets.
- Settle into your room with free time to explore the grounds.
- Join your hosts, Lynn and Olivier Chaulieu for a welcome aperitif and a wonderful dinner.
Day 2 Tuesday
- Breakfast and transfer to the medieval town of Charroux .We will visit Moutarde de Charroux, an old world shop featuring hand made mustard and freshly pressed hazelnut and walnut oils.
- Explore the town and lunch on your own.
- Return to the kitchen for a hands-on culinary class followed by dinner.
Day3 Wednesday
- Breakfast
- Depart to the town of Vichy for a visit to the market, return for a hands on culinary class followed by lunch.
- Dinner at Chez Kiki et Minou in Espinasse-Vozelle
Day 4 Thursday
- Breakfast, enjoy grounds
- Lunch at Maison Decoret
- Les Celestins Spa in the afternoon
- Return home for a hands on cooking class followed by dinner
Day 5 Friday
- Breakfast
- Transfer to Vichy Station
Dates; Arrive September 28, 2009 - Depart October 2, 2009
All prices are based on double occupancy
US $1200 per person
US $100 single supplement
Included in the cooking holiday:
- Arrival and departure transfers to/from Vichy train station
- Four nights accommodation in a double room at Aux Jardins des Thevenets
- Welcome aperitif at the Inn
- Daily breakfast
- Two Lunches and one dinner
- Three hands-on cooking classes with meal to follow
- Wine with meals during the classes
- Excursions as per itinerary
I was eagerly awaiting the arrival of the new David Lebovitz book, "A sweet life in Paris". I looked forward to his cranky observations of Parisians and the French culture. When it finally arrived I wasn't disappointed. It was an easy and comical read with delectable recipes. I found myself laughing aloud as I read through the book. I couldn't wait to try the Chocolate Chip Cream Puffs recipe on page 70. Chocolate chips, over sized crystals of sugar and a light and airy pastry. What more could a girl want?
A freakin' recipe that works!
Both times I made the recipe the puffs scorched on the bottom or the center was undercooked. I thought perhaps it's my baking prowess, my oven or then again maybe the bloody recipe is wrong! Perhaps Cream Puffs just bake up differently in Paris than they do in New York. I don't know, but I thought it was time to reacquaint myself with the classic recipe.
With the help of Julia Child and Simon Beck I was able to make perfect Chocolate Chip Cream Puffs. I've revised David's recipe by adding more direction and shortening the cooking time. I had so many I really went crazy and made vanilla ice cream and chocolate sauce, turning them into Profiteroles. By the end of the evening there was not a one left!
Chocolate Chip Cream Puffs
adapted from David Lebovitz' A sweet life in Paris
and Mastering the Art of french Cooking by Julia Child and Simon Beck
1 cup water
1 teaspoon suger
6 tablespoons unsalted butter, cut into pieces
1 teaspoon salt
1 cup all purpose flour
4 large eggs
1/2 cup sweet chocolate chips
1/2 cup Pearl Sugar*
Combine the water, butter and seasonings in a medium sauce pan and bring to a boil melting the butter. Remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon until completely blended. Continue to beat for a minute or 2 over a low fire until the mixture leaves the sides of the pan and a film starts to form on the bottom of the pan. Remove the pan from the heat and add the eggs one at a time stirring until the they are completely absorbed before adding the next one. The third and fourth egg will be the hardest to incorporate as the dough becomes more dense. Once all the eggs are incorporated, continue stirring until the dough is smooth.
Let the batter cool to room temperature, then stir in the chocolate chips.
Preheat the oven to 425 degrees.
Fill a pastry bag with the dough and pipe onto a sheet pan lined with parchment paper or a silpat mat. They should be about 1 inch in diameter and about 1/2 inch high.
Sprinkle the Pearl sugar crystals over the puffs and press them in with your finger.
When they start to bake and the sugar doesn't fall off, you will be glad you did! A DL tip!
Bake in the upper third of the oven for about 20 minutes or until they have doubled in size, are golden brown and firm to touch. Remove from the oven and pierce each puff with the tip of a sharp knife. This will allow the steam to escape to ensure they remain crispy. Return them to a turned off oven and leave the door ajar for 10 minutes. Cool on a rack.
Enjoy them on their own or with fresh strawberries.
Or fill with your favorite ice cream and float on a bed of chocolate sauce. I guarantee there will be nothing left!
* Pearl Sugar crystals are available on the King Arthur Flour Website
Written and photographed by Pam Dockery.
All rights reserved
My friend Lynn from Jardins des Thevenets uses these courgettes as a garnish. She grates them, adds a slice of smoked salmon and a grape tomato. Served along side a small cup of Carrot Cumin Soup it's a wonderful first course.
While shopping at the White Plains Farmer's Market today I saw the very same courgettes. I immediately added them to my market basket, along with basil and mozzarella cheese.
I thought the addition of the oven roasted cherry tomatoes I had made yesterday would make a perfect appetizer for our al fresco lunch.
Fairly easy to do, these require very little prep. I hollowed out the courgettes,
my daughter, Katy, brushed them with olive oil and seasoned them with sea salt and freshly ground pepper.
Roasted for 15 minutes, they began to look juicy and scrumptious!
We then stuffed them with a mix of diced fresh mozzarella cheese, chiffonade of basil leaves and a handful of oven roasted cherry tomatoes.
They were spectacular! Lots of flavor and a perfect summer appetizer. We used the leftovers to garnish our dinner salads.
Stuffed Baby Courgettes
Of course you can always use them as eyes!
All recipes are the property of The Gypsy Chef unless otherwise noted.
