In my Taste & Travel Blog, I share with you my passion for food & travel, including recipes and food-oriented trips to (mostly) France, the gastronomic capital of the world. The key to good food starts with good ingredients. The highest quality, and best-tasting, ingredients are those that are locally grown and produced.
An abundant array of vegetables produced from my husband’s organic farm in Northwest Arkansas, Foundation Farm
Cooking Classes
I’m Karen Gros, a culinary instructor, avid foodie, health advocate and travel enthusiast. I teach cooking classes in our Provençal-style home in Eureka Springs, Arkansas, and lead small group tours to various regions in France, Greece and Italy.
I get inspired when I travel and bring this inspiration back to the kitchen. Seeing the abundant produce at our local farmers’ market also feeds my inspiration. The father of my children is an organic vegetable farmer, and our commitment to locally produced ingredients runs decades deep.
A Taste of the Mediterranean in Eureka Springs, AR and Kansas City, MO
My passion is all about delicious food and feeling great. As Virginia Woolf quoted, “One cannot think well, love well, sleep well, if one has not dined well.” So let’s have fun creating delicious, savory meals at home “from scratch”. As a wellness advocate, I also offer healthful ways to prepare delicious veggie-centric meals that enhance vitality, energy and happiness.
Cooking classes are held on a regular basis throughout the year in both Eureka Springs and Kansas City. I offer both a demonstration class (for those who like to sit & watch) and hands-on classes (for those who like to participate).
I’ve been teaching cooking classes since 2004, and love sharing and inspiring others. Often the learning goes both ways, as participants sometimes share their favorite ways to prepare a dish.
The seasonally inspired menu changes every month. Locally grown and raised ingredients are my priority, and include traditional French classics, as well as menus artfully adapted to maximize health benefits (without sacrificing flavor). Menus are gluten-free unless otherwise indicated, and can be adapted to vegetarian and plant-based diets. Learn to prepare homemade recipes using top quality, healthful ingredients.
9 Days in Paris ~ The City of Lights
Paris is one of my favorite cities in the world. But it’s not enough for me to just go there. The fun part is sharing it. And sharing it from an insider’s perspective is even better. Imagine yourself saying “bonjour” to your French neighbors as you come and go each morning from your Paris apartment. One can certainly travel alone in a place like Paris, where it’s so easy to walk everywhere and public transport abounds at every turn. But there is only so much you can do on your own.
Traveling with me allows you special access to activities that you wouldn’t otherwise have. A special highlight is a dinner party in a private Parisian home in which a French chef comes to cook just for us. In addition to various private tasting tours, we also dabble a bit with history and art. As important as anything is down time: I make sure to allow at least 1 full day – and a few good half days – of free time for you to discover Paris at your own pace, be it shopping, museum-going, sipping coffee in a café, or simply wandering the cobble-stone back streets or grand boulevards.
Do you enjoy the flexibility of traveling on your own, while having access to exclusive “insider” activities, punctuated with select gatherings to socialize over food & conversation? Experience timeless Paris, the capital of food and fashion, on the inside track with me.
9 Days in Paris ~ The City of Lights
June 13 – 21, 2023 (6 openings)
Highlights include
Your very own beautiful & private Parisian apartment in the chic & hip
neighborhood of the Marais, Paris’ oldest and most historic quarter
Historical walking + orientation tour of the neighborhood
Outdoor food market + optional picnic in idyllic Place des Vosges park
Behind-the-scenes bakery tour & tasting
Privately guided visit to the Louvre museum with an art historian
In-Home Dinner Party with Chef Karen
Private chocolate historical walking tour & tasting
Privately guided visit to the Orsay Museum with an art historian
Rural Normandy ~ Monet’s House and Gardens at Giverny
Exclusive dinner party in a chic Parisian home with an esteemed French chef
Optional Add-ons
yoga, massage
escorted visit to Paris flea markets
escorted visit to hidden corners of Montmartre ~ Paris’ oldest vineyards,
Belle Epoque mansions, quaint alleys & picturesque parks
Contact us for pricing and terms.
Includes: 8 nights lodging in high-quality, centrally-located apartments, airport pick-up & return, 3 lunches, 3 dinners, entrance fees to Louvre and Orsay museums, transportation to Normandy, unlimited metro/bus in Paris, Big Bus hop-on/hop-off open tour, privately guided visits & tours, all highlights above, and Karen’s services as trip organizer, travel advisor, and full-time trip escort. LAND PACKAGE ONLY. Excludes: International flights to/from the US or other European city, transportation/taxis other than specified above, tips for guides, carbon offsets for flight, and trip insurance.
Activity level: MODERATE – This tour involves a lot of walking, some stairs, cobblestones, and gravel pathways.
Note on travel style: My focus on well-being affords you an itinerary with a slow start to offset the stresses of travel, a comfortable sight-seeing pace, periodic downtime (a couple of free half days and several free evenings), attention to healthful practices, such as balanced meals, fresh vegetables, and the option to participate in meditation. With advance notice, travelers with food sensitivities or allergies can be accommodated, please inform me upon booking. Tour is whole-foods plant-based and gluten-free friendly.
For more information & photos, visit daily itinerary description & photo gallery
Practical Information
- Allow 10 days total travel time.
- You are responsible for arranging your flight; however, Karen is happy to advise you.
- When booking your flight, please note the followings:
– Outbound flight: Due to overnight flight, you will need to depart the U.S. one day prior to desired arrival.
– Inbound flight: Departs France and arrives USA same day. - Arrival/departure times: Arrival – Please select flights that arrive Paris Charles de Gaulle (CDG) in the morning (7-10a is preferable, so that you may be included in the group lunch at 1:00pm); if you cannot make the lunch, you will be given the cash equivalent for a different day. It is highly recommended to arrive at least one day early, in order to offset the effects of jet lag. Please notify Karen if you wish to arrive early, so that we may try to secure your apartment for your first night in Paris.
Departure – Most flights return to the U.S. in the morning, but in the event that yours does not, please consider the 10:00am check-out time. Commute time from the airport to the city center (and vice versa) ranges from 45 minutes to 1.5 hours, depending on traffic. It is recommended to at Charles de Gaulle airport at least 3 hours prior to flight departure due to added security.
Read more on Travel with Karen
Travel to France
with Culinary Instructor Karen Gros
Exclusive tours for small groups of 8 people
Private activities & excursions focusing on food, tradition, history, culture, and people
Unique experiences not available elsewhere …
Become acquainted with locals, meet & cook with great chefs, travel in comfort & beauty
10 Days in the South of France ~ Provence
My tour of Provence takes you through quaint villages and the picturesque countryside of the region’s interior, as well as the strikingly beautiful coast between Marseille and Cassis. The region is large and varied, and we allow ourselves the time to explore as much of its charm as possible, while still retaining the serenity aroused by rolling vineyards & the song of cicadas. With family & friends peppered throughout, Provence has become a home away from home for us.
I limit this trip to 8 people, determined by the number of seats available in the non-commercial minivan that I rent. With me in the driver’s seat of a 9-passenger minivan, we take off, as a group of friends on an adventure ~ exploring the backcountry villages, as well as the coast. Throughout the trip, we stay in villages tucked away from the bustle, and explore places that are evocative of the movies, Jean de Florette and Manon des Sources (our daughter’s name is Manon, if that tells you anything about where our heart lies).
With me, you get to experience it, rather than just witness it ~ for instance, we not only watch locals play pétanque in the “boulodrome” in Vaison-la-Romaine, but you get to learn the game and play it together. We even practice our French a bit during a French 101 Conversation Class while having lunch with a with our niece, native of Nice, in a hill town in the Var surrounded by rolling vineyards. My trip incorporates interaction with local French people. Perhaps the best feature of my trip is that you will reside in an authentic Provençal home for the majority of the trip, a way to truly “go local.” Experience the vibrancy and colors of the South of France on the inside track with me.
The South of France ~ 10 Days in Provence
September 11 – 21, 2019 (Completed)
September 28 – October 8, 2019 (Completed)
Highlights include:
Dinner with our French family at a beautiful, chic restaurant in Marseille
Villages of the Var and a beautiful Côtes de Provence winery
Private boat outing along the calanques of seaside Cassis
Private French language course & lunch with linguist Elise
Tour & tasting at olive oil mill ~ visit the orchards, learn the production, and savor a tasting
Privately guided visit of Les Baux de Provence and “Footsteps of Van Gogh”, the St. Paul Asylum in St. Rémy de Provence from where Van Gogh painted “Starry Night”, “The Irises”, and “The Wheat Field”
Game of pétanque in Gallo-Roman village of Vaison la Romaine
The largest archaeological site of Roman vestiges in France in Vaison-la-Romaine
Medieval “Haute Ville” of Vaison
& the story of the Counts of Toulouse whose château remains perched atop the high town
Provençal outdoor market tour & dinner party in your Provençal home with Chef Karen
4-kilometer scenic walk through the countryside of rolling vineyards
Postcard villages of the Vaucluse & Drôme at the base of Mont Ventoux
Privately guided tour of a family-owned lavender & herb distillery ~ witness the distillation and experience essential oils; conclude with a gourmet artisanal lavender- or herb-infused treat at the on-site tea salon with terrace
Pont du Gard ~ the astonishing Roman aqueduct
Privately guided visit of historic Avignon and the Palace of the Popes
Private dinner at the chef’s Guest Table in the 19th-century kitchen of a luxurious hotel in Avignon, originally a 14th-century cardinal’s mansion
Villages & vineyards of the Côtes du Rhône, including Ségueret and Gigondas, and a prestigious Châteauneuf-du-Pape winery
Exclusive Provençal dinner at the home of our hosts in Vaison-la-Romaine
Tour & tasting a family-owned nougat maker, almond grower & bee keeper workshop & boutique ~ the highest quality confections in Provence
Contact us for pricing and terms.
Includes: 10 nights lodging in beautiful, high quality accommodations with private bathroom (3 nights in villa in Cassis, 7 nights in Vaison-la-Romaine rental home), 4 breakfasts, 6 lunches, 5 dinners, train station pick-up & return, van rental, insurance & fuel charges; tolls & parking; privately guided tours & visits; all highlights above, and Karen’s services as trip organizer, travel advisor, and full-time trip escort. LAND PACKAGE ONLY. Excludes: International flights to/from the US or other European city, transportation/taxis other than specified above, tips for guides, carbon offsets for flight, and trip insurance.
Activity level: MODERATE to STRENUOUS – This tour involves a lot of walking, standing, stairs, hills, cobblestones, and gravel pathways.
Note on travel style: My focus on well-being affords you an itinerary with a slow start to offset the stresses of travel, a comfortable sight-seeing pace, periodic downtime (free time during some days, and several free evenings), attention to healthful practices, such as balanced meals, fresh vegetables, and the option to attend a yoga class. Travelers with food sensitivities or allergies may be accommodated, please inform me upon booking.
For more information & photos, visit our daily itinerary description & photo gallery
Practical Information
- Tour limited to 8 travelers; reservations honored on a first come, first served basis.
- This is a LAND ONLY package beginning in Cassis and ending in Avignon; price does not include airfare, nor transportation to and from Paris or other French cities other than pick-up and return from/to cities mentioned herein.
- Arrival pick-up and return is included only for arrivals at Marseille train station (Marseille St. Charles) and departures from Avignon train station (Avignon TGV).
- Travelers must consult Karen before finalizing flight plans
- Prior to booking your international flight, please consider the following:
- Please plan to spend one night in Paris before and after the tour, allowing 14 days total travel time:
1/ Outbound flight: Due to overnight flight from the US, you will need to depart one day prior to desired arrival in France
2/ Inbound flight: Departs France and arrives USA same day - The group will take the train together from Paris to Marseille on the start date of the tour. You may return together by train from Avignon to Paris (details below). In order to ensure that everyone arrives on the same train, Karen will purchase 1st class train tickets on behalf of each traveler at the best price (to be reimbursed by traveler).
- How to get from Paris to Marseille: High-speed train from Paris to Marseille; trip duration: approx. 3-hours; cost: approx. $100 per person, to be paid by you. Meeting point: Gare de Lyon in Paris, time be confirmed 3 months prior to travel. Karen will then collect the minivan for the group at Marseille train station, and we will drive together to Cassis. In order to ensure that everyone arrives on the same train, Karen will purchase 1st class train tickets on behalf of each traveler at the best price (to be reimbursed by traveler).
- How to get from Avignon to Paris: Non-stop high-speed train from Avignon to Paris; trip duration: approx. 2.5-hours; cost: approx. $80 per person, to be paid by you. You will be driven to Avignon TGV train station to catch your return train to Paris. For your convenience, Karen will purchase 1st class return train tickets on behalf of each traveler at the best price (to be reimbursed by traveler).
- Please plan to spend one night in Paris before and after the tour, allowing 14 days total travel time:
Read more on Travel with Karen
Travel to France
with Culinary Instructor Karen Gros
Exclusive tours for small groups of 8-10 people
Private activities & excursions focusing on food, tradition, history, culture, and people
Unique experiences not available elsewhere …
Become acquainted with locals, meet & cook with great chefs, travel in comfort & beauty
14 Days in Greece ~ Athens & the Greek Isles
I first came to Greece over 25 years ago. Then, as now, I find blissful joy in wandering aimlessly, exploring, and taking photos of the white-washed houses, staircases and doorways, flower pots, turquoise domed-churches, and the food of course! Seeking out authentic food is my most passionate mission of all.
The stunning white villages against the striking blue Aegean Sea provide a magnificent backdrop from which to begin a journey of discovery ~ our history, Greek food, culture and tradition. We start this journey at the base of the ancient high city, and watch history unfold as we enter the time capsule. The view of Athens as seen from roof-top restaurants, and the Acropolis high above, is simply magnificent ~ a sprawling, yet picturesque undulating city surrounded by rolling hills, gradually flattening out into the sparkling blue sea. A rejuvenating stay on the Cycladic islands of Santorini and Sifnos is following by an exciting stay in the heart of Athens.
Greece has six groupings of islands, plus Crete and mainland Greece. The choice is utterly overwhelming, and all are wonderful and interesting in their own right. Why the Cyclades? With their dazzling white-washed houses, twisting cobbled alleyways, blue-domed churches, hilltop windmills, and stunning beaches, the Cycladic islands offer the quintessential Greek island experience, they are everyone’s image of the perfect Greek island. Santorini simply cannot be missed, and Sifnos is charming & quaint.
Athens & the Greek Isles
May 16 – 19, 2023
(8 openings)
Athens Highlights
Privately guided visit to the modern Acropolis Museum
Privately guided city of Athens & Acropolis tour
Culinary Secrets of Downtown Athens ~ Privately guided “insider” food & eating tour
Private dinner in the home of a native Greek family, just outside of Athens
Greek island Highlights ~ the Cyclades
Volcanic island of Santorini in the Aegean Sea
Guided visit of the Akrotíri excavations on Santorini
Catamaran outing to view the caldera & striking sunset
& traditional way of life on the island
Picturesque village of Oía
Quiet, traditional island of Sifnos
White-washed villages, cobbled alleys, churches with turquoise domes and beautiful bell towers
Private half-day outing with Sifnos native
Chrysopigi Monastery & crown jewel village of Kastro
Ancient Mycenanean acropolis Agios Andreas archaeological site
Remote fishing village & dining at a restaurant owned by family of fishermen
For more information, visit our daily itinerary description.
Contact us for pricing and terms.
Includes: 13 nights lodging in beautiful, high quality accommodations (4 nights in Santorini, 5 nights in Sifnos, 4 nights in Athens), 8 breakfasts, 5 lunches, 6 dinners, airport and port pick-up & return (roundtrip taxi transfers between airport/port and Athens hotel), rental vehicles on Santorini & Sifnos, full auto insurance, fuel, tolls and parking, domestic ferries to/from Greek islands, privately guided tours & visits, customized food & restaurant itinerary in Athens, carbon offsets for international flight, and all highlights listed above. LAND PACKAGE ONLY. Excludes: International flight (arriving in Santorini, departing from Athens), transportation/taxis other than specified above, tips for guides, and mandatory comprehensive trip insurance.
Practical Information
- Tour limited to 8 travelers; reservations honored on a first come, first served basis.
- This is a LAND package beginning in Santorini, Greece (airport code: JTR) and ending in Athens, Greece (airport code: ATH); price does not include airfare.
- Allow 15 days total travel time. When booking your flight, please note the following:
– Outbound flight: Due to overnight flight, you will need to depart the U.S. one day prior to desired arrival in Greece (i.e. to arrive Santorini on October 6, you must depart on October 5). Please aim to arrive Santorini between 2:00-5:00pm, if possible.
– Inbound flight: You will depart Athens and arrives USA same day, October 19, 2020. Check-out is 10:00am. Please book flight to depart no later than 2:00pm. - You have the option to arrive Athens a day early at your own expense, and meet the group in Santorini on October 6.
- Please note that domestic ferries have been budgeted at current market prices, and if the price increases, you agree to pay the amount of the increase (i.e. ferry from Santorini to Sifnos, and ferry from Sifnos to Athens).
Read more on Travel with Karen
Travel to the Mediterranean
with Culinary Instructor Karen Gros
Exclusive tours for small groups of 8 people
Private activities & excursions focusing on food, tradition, history, culture, and people
Unique experiences not available elsewhere …
Become acquainted with locals, meet great chefs, travel in comfort & beauty
10 Days in Italy along the Amalfi Coast
What comes to mind when you think of the Amalfi Coast? La Dolce Vita and Marcello Mastrianni? … Under the Tuscan Sun with Diane Lane and her on screen lover, Marcello, as he winds along that famous road with his other lover … or perhaps Audrey Hepburn and Albert Finney in Two for the Road? Hollywood has long since had a love affair with the 50-kilometer stretch of coastline along the southern edge of Italy’s Sorrentine Peninsula. The legendary Amalfi Coast has been declared a UNESCO World Heritage Site for its piercing beauty and unique natural landscape of sheer cliffs and rugged shoreline dotted with small beaches and pastel-colored fishing villages. The breathtaking coastal road between clifftop Sorrento and the port city of Salerno winds past grand villas, terraced vineyards, and cliffside lemon groves.
Indulge in a feast for your eyes and palate, explore the authentic side of the Amalfi Coast, and experience first-hand an enchanting adventure on the inside track with me.
10 Days in Italy along the Amalfi Coast
October 12 – 21, 2019 (FULL)
Coastal Sorrento, an attractive resort town infused with lemon and olive groves
offers a spectacular cliffside setting, picturesque marinas, lively old town, and sweeping views of the Bay of Naples
Taste authentic specialties during a food walking + eating tour
Lush lemon grove + citrus garden Agruminato in the heart of Sorrento
Discover and taste myriad products made from the ubiquitous limoni ~ gelato or sorbetto, granita, limoncello, delizia (a dome of fluffy cake filled and slathered with a thick whipped lemon cream)
Naples’ Centro Storico, a UNESCO World Heritage Site
A sophisticated ancient metropolis littered with monuments of art and architecture, dramatically perched between Mount Vesuvius and the sea, a place of palaces, the hometown of pizza.
Discover Italy’s 3rd largest city + witness the glory of Naples at its peak during a visit to the palatial Archaeological Museum
Sample pizza in more than one form
Significantly well-preserved Pompeii + Herculaneum ancient archaeological sites
Learn about daily Roman life that ground to a halt after the eruption of Mount Vesuvius in AD 29
Island of Capri ~ famed for its rugged landscape, dramatic cove-studded coastline, and renowned Blue Grotto, a dark cavern where the sea glows electric blue
Breathtaking trip along one of the world’s greatest drives, the stunning Amalfi Coast
The striking villages of Positano, Amalfi, and charming Ravello
Mozzarella di Bufala organic dairy farm + tasting
Hand-made buffalo mozzarella straight from the source where pampered water buffalo give themselves brush massages and listen to classical music
Enchanting and serene Paestum village and its archaeological site of Greek marvels
Optional activities:
Yoga class in a Sorrentine historic villa amidst the lemon grove
“Path of the Gods” 4-mile hike + picnic above Amalfi town
Museo della Carta, the Paper Museum, showcasing an important industry since Amalfi’s glory days in the Middle Ages
Contact us for pricing and terms.
Includes: 9 nights lodging in beautiful, high quality accommodations with private bathroom (6 nights in Sorrento, 3 nights in Amalfi), 9 breakfasts, 4 lunches, 5 dinners, private pick-up & return to Naples airport, all transportation (private minivans with chauffeur, hydrofoil ferry, private boat, ferry, regional train), local guides, privately guided tours & visits; all highlights above, and Karen’s services as trip organizer, travel advisor, and full-time trip escort. LAND PACKAGE ONLY. Excludes: International flights to/from the US or other European city, transportation/taxis other than specified above, tips for guides, carbon offsets for flight, and trip insurance.
Activity level: MODERATE to STRENUOUS – This tour involves a lot of walking, standing, stairs, hills, cobblestones, and gravel pathways.
Note on travel style: My focus on well-being affords you an itinerary with a slow start to offset the stresses of travel, a comfortable sight-seeing pace, periodic downtime, attention to healthful practices, such as balanced meals, fresh vegetables, and the option to attend a yoga class. Travelers with food sensitivities or allergies may be accommodated, please inform me upon booking.
For more information & photos, visit daily itinerary description
(coming soon)
_______________________________
Practical Information
- Tour limited to 10 travelers; reservations honored on a first come, first served basis.
- This is a LAND ONLY package beginning and ending in Naples; price does not include airfare, nor transportation to or from any Italian city other than Naples.
- Arrival pick-up and return is included only for arrivals and departures at either Naples International Airport (aka Capodichino, code: NAP) or Naples Centrale train station.
- Prior to booking your international flight, please consider the following:
1/ Outbound flight: Due to overnight flight from the US, you will need to depart one day prior to desired arrival in Naples (ie. to arrive Naples on October 12, you must depart the US on October 11).
2/ Inbound flight: For your convenience, it is recommended to book return flights departing after 12:00pm due to two-hour drive to airport from Amalfi. Flight departs Italy and arrives USA same day. - Please consult Karen before finalizing your flight plans.
Read more on Travel with Karen
Travel to France
with Culinary Instructor Karen Gros
Exclusive tours for small groups of 10-12 people
Private activities & excursions focusing on food, tradition, history, culture, and people
Unique experiences not available elsewhere …
Become acquainted with locals, meet & cook with great chefs, travel in comfort & beauty
Basque-style rabbit in white wine & tomato sauce with green olives
Rabbit has had a place on the kitchen table in Italy, France, and Spain for more than a millennium, thanks in large part to Pope Gregory I condoning the consumption of rabbit during lent, proclaiming that rabbit meat was not meat. Rabbit meat is both nutritious and versatile. Many liken it to chicken breast, though it does have a more dynamic taste. Higher in protein than meat (and more easily digestible than other proteins), rabbit is also high in B-vitamins, particularly B12, has virtually a third of calories of beef, and half the calories of pork. Avoid overcooking, as it will dry out. This classic is delicious served with a vegetable side and polenta or rice.
Pel-Freeze, located in Rogers, AR is the largest producer of domestic rabbit in the United States. They are the only USDA-approved, Grade A supplier for rabbit meat. Their rabbits are farm bred and raised to yield young rabbits with mild and succulent white meat.
Recipe by Karen Gros.
Serves 6
1 whole (2 ½ to 3 pound) rabbit, cut into 6 pieces
Sea salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large onion, sliced in half rounds
2 carrots, sliced in thin rounds
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely minced, plus more
1 tablespoon fresh thyme
3 dried bay leaves
1 cup dry white wine
10 sun-dried tomatoes, reconstituted in hot water
1 ¾ cups whole peeled plum tomatoes with juice
½ Spanish green olives, whole, pitted
- Salt and pepper both sides of each piece of rabbit. Melt half the butter in a large, deep skillet or Dutch oven. Add half the olive, and lightly brown the rabbit on all sides, working in batches as necessary to prevent steaming. Remove rabbit to a plate.
- Add remaining butter and olive oil to the pan. Sauté the onion several minutes until translucent, add the carrots, cook another minute or so, add the garlic, cook another 2 to 3 minutes. Do not allow onions or garlic to brown. Add the herbs and cook for another minute, and then add the wine and tomatoes with juice. Stir in half the olives, along with the reconstituted sun-dried tomatoes; and nestle the rabbit in one layer on the bottom of the pan. Simmer on low, covered, for 20 minutes. Turn rabbit, and simmer another 20 minutes, covered.
- Remove rabbit to a heat-proof bowl and cover with foil. Reduce the sauce, at least by half, until thickened (this could take 15 minutes or so). Add remaining olives, and more fresh rosemary, if desired. Add the rabbit back to the sauce, simmer on low to warm through, and toss to coat well.
- Serve with seasonal vegetables and a side of polenta or rice.
The village of Kastro ~ ancient capital of Sifnos
The village of Kastro was the capital of the island during ancient times until 1836. It is built on top of a high cliff on the island’s east side, and today has extensive medieval remains and is home to the Archaeological Museum of Sifnos, housing a wonderful collection of Archaic and Hellenistic sculptures.
The magnificent village of Kastro is perched on a steep hill on the east side of Sifnos, offering stunning panoramic views of the Aegean Sea.
The Panagia Poulati Monastery is prized for its beauty, as well as the landscape it surrounds.
Salade Niçoise
Classic Salade Niçoise is a type of potato salad ~ hearty enough to stand alone as a meal ~ thanks to the addition of tuna (yes, canned tuna is traditional!), green beans, and hard-boiled eggs. To be “Niçoise” means to be from the city of Nice, France. My sister-in-law, though born and raised in Marseille, considers herself Niçoise as she has spent most of her adult life in the sunny Mediterranean coastal city. We make this local specialty often during our time together at her place in summer.
Recipe adapted from Les Recettes Faciles by Françoise Bernard, and influenced by The French Chef series with Julia Child.
Serves 4 as a main dish
1 jar of capers
1 can of anchovies
4 large fresh farm eggs
¼ cup Morton table salt
4 medium “boiling” potatoes, such as Yukon Gold
1 pound thin green beans (‘haricots verts’), stems snipped
Juice of ½ lemon, fresh
¼ cup white wine, optional
4 medium tomatoes
1 red or yellow pepper, halved and seeded
1 small head of lettuce, washed & thoroughly dried
1 can of albacore tuna
5-6 ounces black olives, preferably Niçoise olives
Freshly ground pepper, to taste
Vinaigrette
1 clove garlic, pressed
¼ cup white wine or apple cider vinegar
½ teaspoon sea salt
2 teaspoons Dijon mustard
¾ cup high-quality extra virgin olive oil
- Drain the capers, and place in a small bowl, covered with cool water. Drain the anchovies, and place in a small bowl, covered with cool water. If using olives other than Niçoise, drain and soak them in the same way.
- Bring a pot of water with a tablespoon of salt to boil. Separately, bring the water in a steamer with lid to a boil. Place eggs in yet a third saucepan; fill with water until eggs are just covered, add the ¼ cup of salt (makes peeling a snap!) Cover with lid, bring eggs to a boil, then remove from heat, and let set 8 minutes covered. Prepare ice-water bath.
- Place the whole potatoes in the top of the steamer. Cook for 20 minutes, then pierce with a knife to check doneness. Cook 3-5 minutes longer, if necessary, taking care not to overcook the potatoes, or they will fall apart when tossing the salad. Prepare ice-water bath. Meanwhile, blanch the green beans in boiling pot of water 5 minutes until tender. Prepare ice-water bath.
- Strain the beans, and plunge them into the ice-water bath for 2 minutes to stop cooking. Strain again, then drain in a dishtowel or paper towels to eliminate excess moisture. Strain the eggs and place them into the ice-water bath until ready to peel, making sure to keep the water cold.
- Plunge the whole potatoes in the ice-water bath for 5 minutes to stop cooking. Strain; peel the potatoes, and cut them in half crosswise. Slice the potatoes into ¼ -inch half-rounds, and place in a large bowl. Mix the juice of half a lemon with ½ cup of water (or half water/half white wine); pour the mixture over the potatoes and toss gently. Set aside.
- Peel eggs: Remove them from the cold water, gently cracking each egg lightly on all sides. Peel each egg under cold running water, and place on paper towels.
- Strain the olives and set on a paper towel-lined plate. Strain the capers and anchovies from the water, and separately, set each in a paper towel-lined bowl.
- Prepare the vinaigrette: Whisk together the pressed garlic, vinegar, salt, and mustard. Once emulsified, whisk in the olive oil.
- Halve the tomatoes, and slice into wedges. Slice the pepper into thin strips. Halve the eggs, and place on a plate, along with the anchovies.
- To serve ~ the presentation is the main event in this dish. Here’s the authentic “Présentation du Chef” ~ but feel free to artfully arrange the dish in your own creative way. Julia Child’s tip is to coat each item separately with the vinaigrette first, before assembling the presentation, in the following manner:
- Drain any remaining liquid from the potatoes, and toss them with 4 tablespoons vinaigrette.
- In separate bowls, toss the tomato wedges, green beans, and pepper strips each with 2 tablespoons vinaigrette. Drizzle one tablespoon vinaigrette lightly over the eggs and anchovies. Toss the tuna with 2 tablespoons vinaigrette.
- Lightly toss the lettuce leaves with one tablespoon of vinaigrette; arrange on large serving platter, leaving a hole in the middle.
- Mound the potatoes in the center of the lettuce.
- Place the tomato wedges atop the lettuce on 4 quadrants. Place the beans atop the lettuce, also in 4’s, beside the tomatoes; repeat with the peppers.
- Nestle two egg halves in front of each group of tomatoes, criss-cross the anchovies over each egg and sprinkle with the capers. Place a scoop of tuna beside each group of eggs.
- Decorate the platter with the olives, and drizzle the remaining vinaigrette over the whole. Sprinkle with sea salt, preferable fleur de sel, and freshly ground black pepper.
- Present the salad, and serve immediately, without tossing.
Kale Caesar salad with homemade croutons
Caesar Cardini (Italian-born Mexican) is credited with creating this legendary salad. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of prohibition. Cardini made do with what he had, successfully adding the dramatic flair of the table-side tossing “by the chef”. Four years later Cardini moved his restaurant to the newly constructed namesake Hotel Caesar which, after major renovation in 1990, continues to operate to this day and prepare table-side “ensalada Caesar per tradition” claiming to serve the “original Caesar salad”. Today, many versions of this classic salad exist ~ simply shred or chop various vegetables and toss with the dressing.
Recipe by Karen Gros.
Serves 4-6
2 medium bunches spring or summer kale
2 garlic cloves
4 anchovy fillets
½ teaspoon sea salt
1 teaspoon freshly ground pepper (about 14 grinds)
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Dijon-style mustard
1 large egg yolk
⅓ cup extra-virgin olive oil
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
2 cups bread, cut into ¾-inch cubes (alternately: Udi’s or Rudi’s gluten-free crust-less white bread)
1 teaspoon sea salt
¾ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
¾ cup shaved or coarsely grated parmesan, romano, or pecorino
- Preheat the oven to 350°F. Wash and dry the kale well, and chop the kale leaves into 1- to 1½-inch pieces (discarding stems). Press the garlic into a wooden salad bowl. Add the anchovy fillets and salt, mashing with a fork to form a paste. Whisk in the pepper, lemon juice, Worcestershire, mustard, and egg yolk. Let sit for 3 minutes, so that the mustard and lemon juice “cook” the yolk. Whisk in the olive oil. Toss the kale with sauce to coat evenly. Set aside for 20 minutes.
- Make the croutons: Combine the melted butter and two tablespoons olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle the salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a rimmed baking pan. Bake until the croutons are golden, about 10 minutes. Set aside to cool until needed.
- Toss the croutons and cheese with the kale, and serve.
Do-ahead dressing: Add all ingredients in a jar and shake vigorously. Store, refrigerated, up to 2 days. Bring to room temperature 30 minutes before using. The croutons are best made no more than half an hour before assembling the salad.
Note on raw egg yolk: Egg yolk “cooks” upon contact with mustard, if allowed to sit for 3 minutes before adding the oil. However, if you prefer not to use the raw yolk in this recipe, substitute 1 tablespoon prepared mayonnaise. I do not recommend using factory eggs raw.
The Pearl of the Adriactic ~ Dubrovnik
This trip was an adventure for me. I haven’t traveled solo since before I was married, when I trekked through England, France, Italy, Spain and Portugal at the age of 27. I wasn’t sure what to expect since the language was so different. I expected my greatest challenge to be driving (I confess I was nervous about it, especially with plans to drive the length of the country from Dubrovnik to capital Zagreb, island hopping and car ferrying in between, a new adventure in itself.) The drive was easy, relaxed and scenic along the coast. The only part that was a bit much was the 3.5-mile long Sveti Rok Tunnel passing through the Velebit Mountain – I’m not claustrophobic, thank goodness, but I was relieved to finally see the “light at the end of the tunnel!”
The picturesque walled Old Town of Dubrovnik and island of Lokrum (on the right). Two-thirds of the historic town was damaged during during the bombardment of 1991-92 during the Croatian War of Independence from former Yugoslavia. It was the only coastal city to be pulled into the violent fighting. The bright orange roofs indicate the buildings that have been newly restored.
Wild fennel growing out of the rocks with a view of Dubrovnik from a distance. The Dalmatian Coast resembles the French Riviera as it might have been 60 years ago.
Visit Dubrovnik for its breathtaking beauty, but don’t expect a terribly authentic experience ~ or great food (a disappointment for me!) Like Venice, Dubrovnik is a beauty that is beginning to feel artificial – whose sole viability has become tourism – even more apparent now that many locals have moved out of the old town in order to rent their restored home to tourists (the owner of my pension estimates that only 1,000 locals remain in the old town). As the town is small enough to get quickly overrun by the influx of daily cruise ships, it is best visited outside of peak season (avoid June-August).
Still, there are some worthy highlights. The main “must do” is to walk the walls – allow about 1.5 hours or so to linger and take photos, and go early or late in the day as it really heats up.
Known in ancient times as Ragusa, Dubrovnik was once made of two towns ~ a rocky island inhabited by the Romans, separated by a canal, and a village on the mainland inhabited by the Slavs who came down from the North. In the middles ages, the whole became part of the Venetian Empire.
The Franciscan Monastery has the most beautiful cloister that I’ve ever seen. The capital atop each of the Romanesque-Gothic double pillars has a unique carving.
Being allowed access to the inside garden of the cloister was a special treat.
Another highlight was the monastery’s medieval pharmacy, dating from 1317. The monastery operates a 100-year old pharmacy that still serves citizens today (effectively maintaining the oldest continually operating pharmacy in the world). Unfortunately, taking photos was not allowed.
Risotto with seafood and squid with its ink at Konoba Dalmatino, one of the best traditional restaurants in the Old Town (second favorite was Nishta, the vegetarian alternative with excellent fare)
The cable car to the summit of Mount Srd provides spectacular views in all directions.
Sunset walk on the way down from Mount Srd.
Sweet almond pastry crust (naturally gluten-free pâte sucré)
I developed this crust as a gluten-free substitute for pâte sucré in dessert tart recipes. It is delicious with a satisfying texture. The whole egg acts as a binder so that the pastry is not too crumbly.
Recipe by Karen Gros.
Makes one single crust for a 10- or 11-inch tart pan
1½ cups blanched almond meal (Source: Nuts.com)
½ cup + 2 tablespoons powdered arrowroot
1 tablespoon organic coconut flour
¼ teaspoon salt
2 tablespoons unbleached cane sugar
3 tablespoons cold unsalted butter
1 egg yolk
1 whole egg
Egg wash: 1 egg yolk + 1 teaspoon water
- Process the dry ingredients together in the bowl of a food processor. Cut butter into several pieces, and process until incorporated into the dry ingredients. Add the egg yolk and whole egg, pulsing until the dough comes together in a ball.
- Turn dough out onto a sheet of parchment or waxed paper and form into a ball (dough will be somewhat sticky). Flatten dough with hands to form a disc, and cover with another sheet of parchment or waxed paper. Roll out to form an 11-inch circle (the dough is between the parchment sheets, and you are rolling on top of the parchment paper).
- Remove the top sheet of parchment and invert crust into tart pan. Press dough into pan. If using a metal French tart pan, you may cut the edge with a rolling pin; otherwise, crimp the edge as desired. Prick the bottom of crust all over with a fork to allow steam to escape; cover with plastic wrap and place in the freezer for 15 minutes.
- Preheat oven to 350 degrees Fahrenheit. Bake crust uncovered for 12 minutes, until cooked through and slightly puffed (do not brown). Remove from oven; brush egg wash, and bake 2 minutes until golden and egg is set. Allow pastry to cool to room temperature.
Do-ahead:
Pastry crust can be made one day ahead. Once cooled, cover with plastic wrap or foil, and leave at room temperature.
Photo courtesy of Nuts.com
Sweet potato pecan tart
Do you love pecan pie, but not the gooey corn syrup that makes up the conventional filling? I used to eat the pecans off my mom’s pecan pies (to her fury!), but even with the monumental sweet tooth that I had as a child, that filling was just too rich and too sweet. Our sweet potato pecan tart offers just the right balance of sweet and substance, topped with golden buttery pecans. Gluten-intolerant? No problem. The tart is made with a buttery almond crust.
Funny enough, it was at Killer Shrimp in Los Angeles 20 years ago where I first ate what was called, “sweet potato Bourbon pecan pie.” This recipe was inspired by that one, as well as my mom’s pecan pie ~ using sweet potato for the filling as a way to eschew overly the sweet and unhealthy corn syrup. It’s wholesome and delicious, and enhanced with a little maple syrup, provides just the right balance of sweetness and substance. Grade B is actually less sweet, stronger tasting, and more nutritious than Grade A syrup, but either may be used. The topping marries pecans with good old-fashioned Ozarks sorghum molasses.
Recipe by Karen Gros.
Makes one 10-inch tart. Serves 8-12
1 recipe sweet almond pastry crust
2 cups cooked sweet potato (see below for cooking method)
2 tablespoons unsalted butter
2 whole eggs
2 egg whites (reserved from pastry recipe)
½ cup Grade B maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon ground clove
½ teaspoon ground Saigon cinnamon (Source: The Spice Boat)
Pinch of ground cardamom (Source: The Spice Boat)
Pinch of salt
3 tablespoons unsalted butter, melted
2 cups pecan halves, toasted for 5 minutes in a preheated 350 degree F. oven
1 whole egg
¼ cup sorghum molasses, such as Bekemeier’s (do not use blackstrap molasses)
Pinch of salt
Maple whipped cream, optional, garnish:
1 cup heavy whipping cream, 2 tablespoons maple syrup, 1 teaspoon vanilla extract
- Prepare the pastry crust as directed in the following recipe. Make a homemade foil ring to avoid over-browning the edge of the tart crust: Start with a square piece of foil that just extends beyond your tart pan. Fold the sheet evenly in quarters, and cut a circle out of the center. Open it up, and fit it to your tart pan; trim as necessary so that the pie filling will be completely exposed, while the crust edge will be covered.
- Wash & scrub two medium sweet potatoes, and wrap individually in foil. Place them on a parchment lined baking sheet, and bake in a non-preheated oven set to 300 degrees Fahrenheit for 1 ½ to 2 hours, or until very tender when pierced with a skewer. Remove from oven, open the foil to cool enough to handle; spoon flesh out of skins, reserving two cups for tart.
- Melt two tablespoons butter in a skillet over medium heat; cook the sweet potato, stirring often, for about 5 to 10 minutes to eliminate any excess moisture. Place the sweet potato, eggs, egg whites, maple syrup, extract, spices, salt, and melted butter in the bowl of a food processor. Process until mixture becomes creamy and completely smooth, stopping to scrape as necessary. Increase oven temperature to 375 degrees Fahrenheit.
- Pour sweet potato mixture into the prepared tart crust. Secure the homemade foil ring, and bake for 20 minutes, or until set. Remove from oven, and set aside while preparing pecans.
- Lightly beat the whole egg together with the sorghum and pinch of salt, and toss with the pecans. Gently pour the pecans atop the tart. Using two forks, gently arrange them evenly in a single layer. Secure the foil ring, and bake an additional 15 to 20 minutes or so, until tart is set and slightly puffed.
- Serve at room temperature, with a dollop of maple whipped cream, if desired.
Do ahead: Cooked sweet potato may be used immediately upon cooking (once cool enough to handle); or it may be refrigerated for up to 2 days, or frozen in an airtight container for 6 months. Tart may be made the night before and kept at room temperature, covered with a dishtowel.
Lemon-infused quinoa tabouli with fresh parsley & mint
Quinoa must be thoroughly washed and rubbed to remove the saponins, which would otherwise impart an astringent after-taste. Roasting the quinoa prior to simmering it deepens the flavor, which is otherwise quite neutral. The slight sweetness of the orange juice further enhances the taste. I first ate tabouli at Jamil’s, a Lebanese restaurant in Tulsa, where I grew up. I still remember the thick chunks of barbecued bologna and cabbage rolls that always accompanied the tangy parsley-packed tabbouleh.
Recipe by Karen Gros.
Serves 6-8
Quinoa ingredients
1 cup white quinoa
¾ cup water
½ cup freshly squeezed orange juice (1 large orange)
1 tablespoon freshly squeeze lemon juice
1 tablespoon lemon fused extra virgin olive oil (Source: Fresh Harvest)
1 teaspoon salt
Tabouli ingredients
2 cloves garlic
1 quart loosely packed parsley leaves
2 cups loosely packed mint leaves
Juice of 1 lime
Juice of ½ lemon
¼ teaspoon sea salt
1 tablespoon lemon fused extra virgin olive oil
¾ cup Roma tomatoes, seeded and diced
¾ cup scallions, diced
Fleur de sel, optional, for garnish
- Wash the saponins off the quinoa by vigorously rubbing quinoa through several changes of water. Allow quinoa to soak for 10 minutes in fresh, cool water.
- Drain quinoa well, and sauté in a heavy-bottomed pan until dry; continue to dry roast over medium heat, stirring often, until golden brown (10-15 minutes, depending on the pot). When you begin to hear “popping”, keep a close eye on the quinoa; stir frequently until color deepens. Add the water, orange & lemon juices, lemon olive oil, along with the salt, to the quinoa; simmer on low, covered, for 10 minutes. Remove from heat, stir, scraping pan, if necessary; and allow to set, covered for 30 minutes undisturbed. Fluff with a fork.
- Place cooked quinoa in a thin metal bowl placed over a bowl of ice water to facilitate cooling. Quinoa must be completely cooled before mixing in the remaining ingredients. Meanwhile, process the garlic in the bowl of a food processor until finely minced. Add the parsley and mint leaves; pulse until finely chopped (do not over process, you do not want a paste). Combine the lime and lemon juices with the sea salt, and whisk to dissolve the salt; whisk in the lemon-fused olive oil.
- Using a large fork, toss the quinoa with the herbs and garlic. Add the tomatoes, scallions, and lemon-lime vinaigrette; toss well with the fork. Sprinkle the tabouli with fleur de sel, or other neutral-flavored sea salt. Serve as a first course on a bed of lettuce, or as a side dish to fish, chicken or other main dish, such as cabbage rolls.
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