Dear Fellow Food and Wine Lover,

Last minute winter escape:  Hiking and Cooking in Provence

...still space left to escape the winter!

As February continues to be grey (at least in this part of the world), this month's newsletter focuses on an escape to a country of romance - France.  We need all the inspiration we can get and this winter escape offers a welcome respite from the seasonal gloom.

Join us on a food and hiking adventure with Chef Patrick who will greet you at his stunning historic restored farmhouse in the heart of the Luberon, Provence.  Patrick graduated from the school of Roger Vergé, & ran his restaurant for over 20 years in the charming town of Goult, Provence.  Marvel as Chef Patrick displays his culinary art & discloses the secrets of delicious Provencal cuisine whilst cooking with fresh local l produce.  Rub elbows with antique dealers who reveal hidden secrets of yesteryear.  Discover the way of life of the Provencal people - visit local farmers' markets offering locally renowned products - from olive oil to fine wines & cheeses.

Trip highlights:

7 night's accommodation at your historic farmhouse in the heart of Provence

Gourmet breakfasts each morning

3 hands-on cooking classes, each culminating in a sumptuous dinner

Hiking excursions to explore the stunning landscapes

Visits to local markets & historic sites to absorb the colours, flavours & perfumes that are the essence of Provence

Visit the "most beautiful villages in France" - Gordes, with its dry stone houses & Menerbes, where Peter Mayle lived and wrote his books about Provence.

Can we tempt you? For further details, email us at:  jackie@gourmetsafari.com

Trip length: 8 days

Dates: 8 -15 March 2008

Starting point: Avignon

Price from:  US/CA$ 2,710 pp

*Double Occupancy per person in Canadian/US Dollars. Price is excluding airfare.

Recipe of the Month.

Chocolate Torte with Raspberry Coulis/Tarte au Chocolat

 "Valentine's Day is synonymous with chocolate...let's get right to the heart of it with this delicious chocolate torte, a favourite from France."

Serves 8 (two for Valentine's Day)

Chocolate Filing:

1 ¼ cups 35% cream

8 oz (225 g) semi-sweet chocolate, chopped into small pieces

3 tbsp granulated sugar

½ tsp vanilla extract

Pinch of salt

2 large egg yolks

1 large egg

Crust:

2 cups chocolate baking crumbs

½ cup melted unsalted butter

How to make it:

1) Bring cream to a simmer in heavy small saucepan over medium-low heat.  Remove from heat, stir in chocolate and sugar until completely melted.  Mix in vanilla and salt.  Fork-beat eggs and add 2 tbsp of cooled chocolate mixture into eggs, pour mixture into chocolate mixture. Allow to cool to tepid or room temperature.  

2) Mix crumbs and butter together until moistened.  Line the bottom of a 9-inch tart pan or pie dish with a round of parchment paper.  Press crumbs into bottom and up sides fully to the very top.  Chill uncovered. 

3) When the filling and crust have cooled down, pour the filling into the chilled shell.  Leave uncovered and refrigerate until the filling is firm.  Serve chilled.

4) Serve chocolate torte drizzled with raspberry coulis.  To make the coulis, combine 10 ½ oz. package frozen raspberries, thawed (or fresh if in season), 1/3 cup sugar, 1 - 2 tbsp freshly squeezed lemon juice (or to taste). Pureé the raspberries and sugar in a blender or food processor until smooth, strain mixture through a sieve pressing on solids to remove seeds and add the lemon juice and store in refrigerator. Drizzle coulis over torte and dust the plate with icing sugar or cocoa just before serving. 

Chef's Note:
This is such a simple dessert to make and it is sure to impress!  Instead of vanilla extract, rum or almond extract can be substituted.  Refrigerated torte keeps well for 2 days.

Uncorked.

Uncork this luxurious sweet Valentine's Day liqueur from France that is fit for a king.

Serve your Valentine's Day sweetheart this delicious chilled raspberry French liquor Chambord (it will pair perfectly with the Chocolate Torte).  Chambord, France's Liqueur Royale, is a magnificent liqueur made with the world's finest black and red raspberries combined with delicious honey and Madagascan vanilla.  Chambord was inspired by a luxurious liqueur produced for Louis XIV during one of his visits to Chateau Chambord.  It is created using all natural ingredients. The finest black and red raspberries are blended, before being steeped in Cognac to achieve a highly concentrated base. The mixture is then extracted and a second infusion captures the remaining flavours from the berries. The final step is in the hands of the Maitre Liquoriste, who marries the berry infusion with Cognac and extracts of Madagascan vanilla, Moroccan citrus peel, honey and hints of fragrant herbs. The result is an unprecedented level of all-natural flavour and aroma.  

PS The Royal Chateau at Chambord is one of the most recognizable chateaux in the world because of its very distinct French Renaissance architecture that blends traditional medieval forms with classical Italian structures...a must visit when you are next in France!

Trendspotting.

The foodie underground with its 'hidden kitchen' in Paris.

When you are next in Paris who not eat with the locals...even better, in their own hidden home kitchen!

Hidden kitchens seem to be popping up around the globe (US/NYC, Italy, Asia for starters) and the latest one in Paris is receiving rave reviews.  When you make your arrangements to go for dinner at someone's private home (who you don't know), this is truly an underground experience (home by day, restaurant by night).  Step one is to request a seat by e-mail, they set the stage and the menu, you pay for the meal prepared, not knowing what you will eat or who you will meet.  You are typically greeted with aperitifs and then move onto tasting courses paired with wines...the ingredients for a delicious evening.  This reminds many of what a Speakeasy might have been back in the days of prohibition.

Here is an example of Paris's Hidden Kitchen menu: Amuse bouche of apple fritter with spiced apple cider, Roasted wild mushroom soup with polenta croutons, Root vegetable pot pie with white truffle béchamel, Whole roasted trout with grape salad and melted leeks, Raspberry-Vanilla sorbet, Roasted beet and blue cheese salad, Chestnut and pumpkin custard with gingersnaps, Petits fours, chocolate truffle, cassis pate de fruits, and a madeline.  It sounds delicious to me...

This experience is highly recommended when you are in the city, definitely find your way there!

Wishing you a delicious February.

To find out more about any of our culinary vacations please feel free to call me at 416.238.9987 (Toronto) or 1.800.839.5795 (in North America).  Email works well too at jackie@gourmetsafari.com.

 

Gastronomically, Jackie

 

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