The Fun Continues

More scrumptious Flavors of France this Saturday at Oil & Vinegar at Shops of Legacy in Frisco.  Hope to see you there for all new recipes and the festivities.  Recipes from last week below.

Registration for A Taste of Paris 2016 Continues!

Join me for A Taste of Paris 2016

April 17^th-24^th

September 12^th-19^th OR

A Taste of Paris and Champagne

September 21^st-27^th

Immerse yourself in the flavors of Paris in this culinary excursion of a lifetime.  Cook and taste your way through Paris while seeing all the major sites and museums. Whether it’s your first visit to Paris or you are returning; the city of lights has never tasted this good!

Flavors of France- Saturday, September 5th, 12:00-2:00  Oil & Vinegar Shops of Legacy Plano TX 12:00-2:00 Join me for this FREE demonstration.  I will be taking $200.00 off the fare and Oil & Vinegar will offer a $200.00 gift card to the first 2 that sign up for this trip of a lifetime.  Tasty sample will be provided.

Cheese Board with Creamy Cheese Spread and Sun Dried Tomato Tapenade

1 6 ounce block of semi hard cheese

¼ cup Orange Honey

1 jar Mixed Provencal Olives

1 Jar Peppas stuffed with Feta

½ cup almonds

French bread and crackers

1 recipe cheese spread

1 recipe sun dried tomato tapenade

Arrange items on large board, drizzling honey over cheese and serve.

Cheese Spread

1 8 ounce brick cream cheese at room temperature

1 teaspoon Herbs d’ France

1 teaspoon Worcestershire sauce

Mix all ingredients in a bowl and serve with crackers

Tomato Tapenade

1 jar sun dried tomatoes

¼ cup Basil Olive Oil

1 clove garlic

1 teaspoon Rosa Maria Dippers mix

Drain sun dried tomatoes.  Place all ingredients in the food processor and pulse until a paste forms.  Serve with crackers

South of France Roasted Chicken and Potatoes

4 chicken breasts

3 large baking potatoes peeled and cut into chunks

¼ cup Rosemary Olive Oil

2 teaspoons Piment d’Espelette

3 tablespoons Herbs d’ France

½ cup chicken stock

Preheat oven to 350 degrees.  Place potatoes in the bottom of an 8×11 glass baking dish.  Drizzle potatoes with all but 1 tablespoon of olive oil.  In a small bowl combine the Herb mixes very well.  Add half of the seasonings to potatoes and toss well to coat.  Rub chicken with remaining olive oil and seasoning and place on top of potatoes in baking dish.  Bake uncovered for 1 hour until chicken is brown and potatoes are tender.  If pan gets dry during cooking, add chicken stock and cover tightly with foil.

Crepes stuffed with Lemon Cream and Jam

1 recipe crepes

1 cup heavy whipping cream

1 teaspoon powdered sugar

½ cup lemon curd plus more for garnish

¼ cup Raspberry Blackberry jam

½ cup Amaretto cookies crushed

In a mixing bowl, whip cream with sugar until stiff peaks form.  Add lemon curd and whip to combine.  While crepes are warm, add 1 teaspoon jam and spread out on crepe.  Add several teaspoons lemon cream and roll or fold crepe.  Garnish top of crepe with a dollop of lemon curd and a dusting of cookies.

Crepes

3 large eggs

2/3 cup flour

1 cup milk

2 tablespoons melted butter

Place eggs, flour and milk in a blender and process to combine.  Let crepe batter rest for 20 minutes or more.  Heat crepe pan over medium heat, brush with melted butter and pour scant 1/3 cup of batter into the pan tilting to coat.  Cook for 1-2 minutes until top of crepe looks dull and edges can easily be pulled up.  Run a wide metal spatula under the crepe and flip to cook the other side for about 1 minute. Prepare remaining crepes in the same manner, brushing pan with butter each time. Stack crepes until ready to fill.