Category Archives: Baking and pastry

Welcome!  Below are a few photos of some new small plate ideas I’ve been working on including: chili crusted tuna tataki, bobwhite quail w blue corn arepas, vanilla spiked foie w barrel aged burbon and 24 hr sous-vide short rib w syrah redux. Ultimately, the goal here will be to post easy recipes of dishes like these along with plating notes, a step by step photographic guide and wine pairing suggestions. I would love to hear any requests for specific dishes from our readers and of course, #wine pairing suggestions are always welcome. Hope you enjoy!

foie gras, lady apple, tahitian vanilla, barrel aged bourbon maple syrup

foie gras, lady apple, tahitian vanilla, barrel aged bourbon maple syrup

Tuna Tataki, Fennel Slaw, Florida Navel, Chili Syrup

Tuna Tataki, Fennel Slaw, Florida Navel, Chili Syrup

Bobwhite Florida Quail, Blue Corn Cakes, Roast Plum, Guajillo Plum Sauce

Bobwhite Florida Quail, Blue Corn Cakes, Roast Plum, Guajillo Plum Sauce

Bobwhite Florida Quail, Blue Corn Cakes, Roast Plum, Guajillo Plum Sauce

Bobwhite Florida Quail, Blue Corn Cakes, Roast Plum, Guajillo Plum Sauce

Salted Caramel-Pretzel Brownie, vanilla bean gelato, chocolate dipped "cocoa puffs"

Salted Caramel-Pretzel Brownie, vanilla bean gelato, chocolate dipped “cocoa puffs”

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Recipe: Key Lime Tartlets

Recipe: Key Lime Tartlets.

Key Lime Tartlets

Recipe: Mardi Gras King Cake

King Cakes are a vital part of history of the New Orleans Mardi Gras tradition. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries.
Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone’s teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!

Mardi gras king cake

Ingredients

1 cup milk
1/4 cup butter
2 packages active dry yeast
2/3 cup warm water
1/2 cup sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
2/3 cup pecans, chopped
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners sugar
1 tablespoon to 2 water
MISC:
2 smalls plastic dolls (from party supply store)
green sugar
yellow sugar>
purple sugar

Preparation

1. Scald the milk, then remove from heat and stir in the butter. cool the mixture until it reaches room temperature.
2. In a large bowl, dissolve the yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, approximately 10 minutes.
3. When the yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt, and nutmeg. Beat the flour in, adding 1 cup at a time.
4. Once the dough has formed, put it on a lightly floured surface and kneed until smooth and elastic, approximately 8 to 10 minutes.
5. Lightly oil a large bowl. Put the dough in the bowl and turn it to coat the dough with oil. Cover the dough with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, approximately 2 hours. Once the dough has risen, punch it down and divide it in half.
6. Preheat oven to 375 degrees Fahrenheit. Grease 2 cookie sheets, or line them with parchment paper.
7. Make the filling: combine brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour, and 1/2 cup raisins. Pour the 1/2 cup of melted butter over the mixture and mix until crumbly.
8. Roll out the dough halves into large rectangles (approximately 10 x 6 inches). Sprinkle the filling over the dough and roll the dough up like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form two oval shaped rings. Put each dough ring on a prepared cookie sheet. Use scissors to make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm place until doubled in size, approximately 45 minutes.
9. Bake the rings in the preheated oven for 30 minutes. Remove cakes from oven and press a plastic baby doll into the bottom of each cake.
10. Mix the confectioners sugar with 1 to 2 tablespoons of water and frost the cakes while warm. Decorate with green, yellow, and purple colored sugars.
ENJOY!

Justin-Thyme Food Photography 2011

A collection of some of our favorite and/or signature dishes from the past year. Justin-Thyme Personal Chef Service Provides Elegant Full-Service Dinner Parties to the to the Tampa Bay Area.

Justin-Thyme Personal Chef Service Provides Elegant Full-Service Dinner Parties to the to the Tampa Bay Area!

Do you love fine food and wine but dread a long night out at a fine dining restaurant? In today’s dining scene, people are taking advantage of another option! If you were to compare a personal chef service to restaurant, you could think of it this way: For a restaurant, you must drive to get there, possibly wait for a table, take a chance that your server is having a good day, and if you have allergies or special requests you don’t always have the guarantee that they will be honored, since most entrees are “assembly line” ready in the kitchen.

After eating your meal you must pay for it, tip the server, and get back in your vehicle to drive home. If you have a Personal Chef Service, you can eat a wonderful entrée that has been prepared specifically for you palate and requirements, and eat it in the comfort of your own home.

How it works:
Chef Justin will help create a delicious gourmet menu suited to your particular tastes for any special dining event in your home. He consults with you about what kind of party you’d like to give, how many guests you plan to invite and any other special detail to make your party perfect. He will then design your special custom menu of four or five courses suited to your particular tastes as well as help you pair up the best wines with the cuisine. We are also happy to make changes to the menu to accommodate a guest’s special requests or restrictions. Once menus are finalized, we print up custom copies detailing your event for your guests to keep.

You’ll enjoy a fantastic meal and our high-end four-star service, and then, while you’re savoring dessert, we’ll scrub your kitchen spotless as you bask in your guests’ praise at what a clever host you are for bringing in a private chef to create such a delicious and memorable experience.

We service the following areas:  Tampa, Clearwater, Dunedin, Indian Rocks Beach, Largo, Madeira Beach, Mango, Oldsmar, Safety Harbor, South Tampa, St. Petersberg, St. Pete Beach, Tarpon Springs, Tierra Verde, Orlando Fl

Justin-Thyme Personal Chef Service Tampa‘s Premier Personal Chef!

Pumpkin Swirl Cheesecake Recipe

This is a delicious, impressive and easy to make cheesecake that is sure to be a hit at your Thanksgiving table. Enjoy and Happy Thanksgiving! 

Ingredients:

  • Cooking spray
  • 25 gingersnap cookies
  • 1-3/4 cups sugar
  • 4 tablespoons unsalted butter, melted and cooled
  • Three 8-ounce packages cream cheese, cut into chunks and softened
  • 5 large eggs, at room temperature
  • One 15-ounce can pure pumpkin puree
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • Boiling water

Directions:

1.Position a rack in the lower third of the oven and preheat to 325°. Lightly coat a 9-inch springform pan with cooking spray. Using a food processor, grind the cookies with 1/4 cup sugar. Add the butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until firm, 3 minutes. Transfer to a rack to cool.

2.Using an electric mixer, beat the cream cheese and remaining 1-1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin-pie spice and salt and beat until combined, 2 minutes.

3.Set the springform pan with the cooled crust on a double layer of heavy-duty foil and wrap the foil tightly around the bottom and sides; set in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and, using the tip of a knife, swirl together. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the springform pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1-1/4 hours.

4.Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap; refrigerate overnight. 5. Remove the springform pan sides. Run a knife under the bottom of the cake to release it, then slide onto a serving platter.

pumpkin swirl cheesecake

pumpkin swirl cheesecake

pumpkin swirl cheesecake

pumpkin swirl cheesecake

Helpful Links: http://www.justin-thyme.com

Macro food photography

All photos taken with a 10 megapixel Nikon coolpix L100 with Nikkor 15x optical zoom VR

cuban pork wellington

cuban pork wellington

Hors d oeuvres

guinness braised short rib

guinness braised short rib

guinness braised short rib

ceviche

snapper ceviche w fresh radish, jalapeno & lime

snapper ceviche w fresh radish, jalapeno & lime

snapper ceviche w fresh radish, jalapeno & lime

Baby heirloom tomatoes

Baby heirloom tomatoes

Quinoa Taboulleh

Quinoa Taboulleh

more california rolls

pate a choux

pate a choux

pate a choux

pate a choux

Low country shrimp boil

Low country shrimp boil

shrimp boil

shrimp boil

atlantic salmon

atlantic salmon

Giant crab won ton with black tea glaze

Giant crab won ton with black tea glaze

mediterranean  zucchini tart

mediterranean zucchini tart

fine wines

fine wines

foie gras w sweet potato pancakes, sundried cherries and walnut honey

foie gras w sweet potato pancakes, sundried cherries and walnut honey

Useful Links:
justin-thyme.com

Recipe: Key Lime Tartlets

Ingredients:

  • Shells:
  • 1 1/2 cups all-purpose flour Filling:
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 1/4 teaspoon salt 1 (14 oz) can sweetened condensed milk
  • Pinch of ground coriander 1/2 cup bottled Key lime juice
  • 2/3 cup sugar
  • Grated zest of 1 lime
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • Garnish:2/3 cup sweetened shredded coconut & Sweetened whipped cream -recipe follows
  • 1/2 cup finely chopped macadamia nuts Zest from 1 lime
  • Mini Muffin Tins
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • Beat cream and sugar together on high speed in the bowl of an electric mixer until stiff peaks form.

    Regular limes may be substituted in an emergency

    Egg yolks

Directions

  1. For shells:
  2. Whisk together the flour, cornstarch, salt and coriander.
  3. Place the sugar and zest in a mixer bowl and, using your fingertips, work the zest into the sugar until the sugar is moist and the mixture fragrant.
  4. Using a mixer, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Add the coconut and nuts and pulse to incorporate them. There will probably be some dry ingredients in the bottom of the bowl–don’t work them in with the mixer, just reach into the bowl and knead them in.
  5. Pat dough into a disc , wrap with plastic wrap, and refrigerate the dough for at least 1 hour or for up to 2 days.
  6. Take 1 tablespoon of chilled dough and roll into a ball. Place the dough ball in one of the mini muffin tin cups, pressing dough to come up sides of cup. Repeat with remaining dough.
  7. Chill dough filled muffin tins for 30 minutes.
  8. Bake in a 325 degree preheated oven 14 minutes. Remove tins from oven. Using the back of a teaspoon, press the dough down and into sides of mini muffin tin cups, to maintain shape.
  9. Meanwhile, prepare filling:
  10. Whisk together all ingredients in a large bowl. Fill pre-baked tart shells with filling. Return tarts to oven and bake an additional 10 minutes. Cool completely in tins. Carefully remove (tarts are fragile!) from muffin tins and transfer to large baking sheet. Refrigerate at least one hour, or up to 2 days before serving.
  11. Garnish with sweetened whipped cream and lime zest

    Key Lime Tartlets

    Useful Links:

    justin-thyme.com