Welcome to Cuisine Karen's first official newsletter. You will find information on my upcoming culinary classes and cooking events in Eureka Springs, Arkansas, in-home private dinners, as well as food-related travel to France, and recipes. Please do not hesitate to contact me at anytime. I am just an email or phone call away! To access more information about Cuisine Karen, visit my website.

My Paris travelers & I have had a good time swaping photos and stories! Paris was breathtakingly beautiful in June. We enjoyed crisp blue skies; occasional light rains that made everything sparkle, not just the Eiffel Tower and the monuments, but all the buildings, even the cars! We had such a good time living like a Parisian for a week in beautiful Parisian apartments, as we enjoyed the culinary delights that Paris offers so well. We walked alot, so knew we could indulge without guilt! The grand finale was our private dinner party with French Chef Laurent Veyet ~ an exceptional local experience!

I would like to begin by sharing some photos from our Paris Photo Gallery:

As many of you are aware, A Taste of Provence in Eureka Springs is not all I offer. I love France so much that I now lead food-based tours to France each June. I know French culture, tradition, and language well and adore sharing it with other interested Americans.

We embrace the culture in a way that isn't often available to the independent traveler, such as dinner with my relatives in Marseille or the chance to have a pastis with locals. In Paris, we visit the kitchen of a pastry and chocolate shop to watch and taste, while the pastry chef explains how it is done.  At the outdoor market, we not only shop together for our picnic and cooking party, we visit vendors to discuss and taste their products. It is a true cultural exchange and my travelers soon discover, contrary to widespread belief, that the French really like American people.

The trips are well suited for the independent traveler who enjoys discovering on his or her own, but would like to have access to insider activities, plus have the opportunity to gather and socialize on occasion. Food brings people together for many reasons. Whether you are in my kitchen, at my table, or on my tour, my desire is to put you in touch; to give you the opportunity to experience French culture and French people. The travel experience becomes a part of you forever.

I am currently offering one-week tours to Paris, and 10-day tours to Provence. Visit my website for more information on the Paris tour and Provence tour. If you would like to come to Paris with us next June, don't wait to reserve!  I can accept a maximum of only 8 people per trip. 

I am pleased to announce that 2009 promises the addition of a Brittany and Normandy tour....details to follow.

Those of you who like to plan ahead, consider booking your holiday cooking party with Cuisine Karen soon. November and December are filling fast with cooking parties to mark the holiday season. Corporate and private events can be held during the day, as lunch, or in the evening, and last 3-4 hours... we start off in the kitchen for a two hours of hands-on cooking, followed by a leisurely sit-down meal featuring the 4 courses you've prepared paired with French wine. Of course you'll get the recipes at the end, so you can recreate the menu at home ~ and if you like, we can add a wine tasting to your private event, allowing you and your guests to sip and savor several outstanding wines with your meal. Your apron awaits you!

Garlic & herb rub for lamb:
6 garlic cloves
1 t. Sea or Kosher salt
½ t. freshly ground pepper
3 T. fresh rosemary, finely chopped
3 T. fresh sage, finely chopped
3 T. fresh mint leaves, finely chopped
1 T. Dijon mustard
¼ c. olive oil

•  Heat a cast-iron skillet (or roasting pan), large enough to accommodate the roast, over medium-high heat. Add the remaining tablespoon of olive oil. Season the lamb with salt and pepper, and place in skillet, fat-side down. Sear the meat on both sides until well browned, 4-5 minutes. Remove the skillet from the heat.

•  Remove lamb to a plate and spread the garlic & herb rub on the meaty side of the lamb. Roast the lamb until medium rare, or an instant-read thermometer inserted in the thickest part registers 130 °F, about 15 minutes per pound (1-1½ hrs). Remove from the oven, and place the lamb on a warm platter; let rest for 10 minutes before slicing.

•  Meanwhile, prepare the sauce. Pour the roasting pan drippings into a shallow bowl or fat separator. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or a fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting lamb back into the roasting pan, along with the beef stock. Place over medium-high heat to cook, about 5 minute. Using a wooden spoon, stir to loosen the browned bits from the bottom of the pan. Add the port wine, raise heat to high, and cook over medium-high heat until thickened and reduced, about 10 minutes. Season to taste. You may thicken slightly with arrowroot flour, if you wish. To do so, add the arrowroot to 2 T. cool water, blend until smooth. Then add the mixture spoonful by spoonful into the sauce, whisking continuously, until desired thickness is attained.

•  Slice lamb, serve with sauce. Serve the leg of lamb with aparagus and parmesan, roasted vegetables, or a purée of potato, turnip & parsnip.