Cooking with Karen

Cooking with Culinary Instructor Karen Gros

Cooking Classes

Posted by on Mar 22, 2016 in Cooking with Karen, Homepage | 0 comments

Cooking Classes

I’m Karen Gros, a culinary instructor, avid foodie 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. I get inspired when I travel and bring this inspiration back to my classes.  Seeing the abundant produce at our local farmers’ market also feeds my inspiration.  My husband is an organic vegetable farmer, so our commitment to locally produced ingredients runs deep. A Taste of the Mediterranean in Eureka Springs, Arkansas My passion is all about delicious food and feeling...

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Guérande sea salt

Posted by on Sep 20, 2013 in Cooking with Karen | 0 comments

Guérande sea salt

Fruit of the ocean, sun, and wind, the salt from the Brittany Atlantic coast of Guérande is hand-harvested by “paludiers,” or salt workers, according to a traditional method dating back 1,000 years.  The Guérande salt marshes are located
on the Atlantic Coast in the northwest Loire-Atlantique Department, between the Loire and the Vilaine rivers. Two types of salt are produced and harvested during the short season of June – September:  coarse grey (sel gris or gros sel) and salt blossom flower (fleur de sel). What’s the difference? Coarse grey salt The coarse grey salt...

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Fennel & cauliflower soup

Posted by on Apr 25, 2013 in Cooking with Karen, Recipes by Karen Gros | 0 comments

Fennel & cauliflower soup

I get inspired when I see beautiful produce at the farmers’ markets or in the grocery store; I was impressed with the massive fennel bulbs available this week at Ozark Natural Foods in Fayetteville. This recipe marries the freshness of spring with the comfort of winter. Serves 4-6 Ingredients 3 T. + 1 T. unsalted butter 2 T. extra virgin cold-pressed olive oil 2 medium yellow onions1 large fennel bulb 1 head of white cauliflower Salt 2 c. low-sodium chicken or vegetable stock 1/2 t. dried tarragon Juice of 1/2 a lemon 1/  Peel the onions, and cut in half through the root and sprout,...

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