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!
A spectacular winter dish, this simple wild mushroom bisque is rich yet elegant.
Slow roasting intensifies the flavor of mushrooms, giving this soup a rich, earthy flavor. Madeira is a sweet wine made in Portugal. Sherry makes an excellent substitute.
Ingredients: (serves 6-8)
- 1 pound fresh portabellos- stemmed, dark gills removed, caps cut into 3/4-inch pieces
- 1 pound fresh shiitake mushrooms stemmed, caps cut into 1/2 to 3/4-inch pieces
- 6 TBS extra virgin olive oil
- salt and freshly ground black pepper to taste
- 5 1/2 cups chicken or vegetable broth
- 2 1/2 tablespoons butter
- 1 medium yellow onion, medium dice
- 2 cloves garlic, minced
- 1/4 cup plus 2 tablespoons Madeira or Sherry wine
- 3 tablespoons unbleached all-purpose flour
- 1 cup whole organic milk
- 1 teaspoon chopped fresh thyme
- 1/4 cup organic whipping cream
- 1/4 sourdough croutons, crushed
- garnish option: chopped cooked bacon
1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Divide the mushrooms between prepared baking sheets. Drizzle the mushrooms with the olive oil. Season liberally with salt and pepper, and toss to coat. Cover with aluminum foil. Roast for 30 minutes. Uncover and continue baking until the mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Reserve any liquid from the roasted mushrooms
2. In a food processor or blender, combine half of the mushrooms with 2 cups of the broth and process until smooth.
3. In a large pot over medium-high heat, melt the butter. Add the onion and garlic and cook, stirring often, until the onion is translucent, about 5-7 minutes. Add the sherry wine and simmer until almost all the liquid evaporates, about 2 minutes. Add the flour and cook, stirring, for 2 minutes.
4. Add the remaining 3 1/4 cups of broth, organic milk, and fresh thyme. Stir in the remaining cooked mushroom pieces and the mushroom purée. Simmer over medium heat until slightly thickened, about 10 minutes. Season to taste with salt and pepper, and ladle into serving bowls or demi-tasse coffee cups. Top with a little dollop of the whipped cream, sourdough croutons and some porcini powder (or any dried mushroom ground in a spice mill or coffee grinder) and the bacon.
• Almost all mushroom varieties are very absorbent and will soak up any moisture that’s available. Moisture causes mushrooms to decay rapidly, so the single most important aspect when cleaning them is not to soak them in water.
• Before you clean mushrooms, trim off the ends of the stems and any clumps of dirt that may be clinging. A soft-bristled brush or damp cloth can usually clean most of the dirt off of mushrooms. If the mushrooms are a little damp, use a clean cloth to dry them.
• Don’t discard the stems of fresh mushrooms like shiitake and Portobello. Use them to flavor stocks, soups, and stews. Wrap them in a square of cheesecloth and add them to a simmering liquid. The stems will release their flavor in about 20 to 30 minutes, then discard the cheesecloth bundle.
While a pinot gris or chardonnay seem like a natural pairing choice, this wonderful end of summer seafood dish would actually pair perfectly with a wide array of interesting wines. The combination of rich, lightly acidic chardonnay butter and aromatic saffron basmati offer a powerful counterpoint when paired with a California Pinot noir. Alternatively, the richness and fat content of the sea bass seem to pair very well with a luscious syrah and even stood up nicely to an Argentine malbec. Unusual yet delicious! What would you pair with this dish to go with some of the other components like salty-savory chorizo, spiced parsnip-carrot chips or the sea bass itself?
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Too busy for the kitchen? Special diet? A pro can slice and dice for you — at home.
The busier we become, the more we look to others to help us simplify our lives. Services that might seem a luxury become easier to justify as a necessity.
We’ll hire a lawn service, maybe have someone come in to clean the house regularly, and even drop the laundry off with the dry cleaning.
Now there’s a growing sector of service professionals available to help out with one of your most important daily duties: dinnertime. They’re called personal chefs, and they come into your home and cook your meals.
Oh, right, you’re thinking, I can have the chef bunk with the chauffeur in the rooms over the carriage house. But a personal chef is different from a private chef, and the cost is a lot less than you might imagine. And for some people it’s a service that not only is cost-effective but also a provision that is even more essential than having someone mow the grass.
Eric Kunichika, a Longwood physician, and his wife, Deanne, a dentist, have used Justin of Justin Thyme for about 21/2 years. Kunichika admits that for two doctors the cost isn’t a factor, but he says he has referred friends who are laborers to Justin Thyme.
“It isn’t cost prohibitive,” he says. “The cost to go out to eat is fairly substantial, and I have wines at home I can open that are more economical.”
The client pays for all the food and seasonings the chef purchases, and any items unused are left in the refrigerator. The cost of hiring a personal chef varies from one chef to another and depends on the situation — for instance whether it involves cooking for a special occasion or with special ingredients. Dale Pyle, a part-time personal chef, says $15 to $20 per entrée per person is typical.
And as Pyle says, “If you add up all the times you go out to eat, order in or stop at the drive-through, and the food you buy and throw out” because you never got around to cooking it and it spoiled, the cost is comparable to an average restaurant meal.
“You can get the same meal at your house and eat it in front of the TV in your underwear.”
A measure of independence
A personal chef differs from a private chef in that the latter is someone who is employed by one client and cooks exclusively for that individual or family. A private chef might very well live at the client’s home, though it’s doubtful one would agree to share accommodations with the chauffeur.
A personal chef works for several clients and is an independent contractor who owns his or her own business.
Justin-Thyme has worked as a private chef and also did time working the lines in the kitchens of well-known restaurants in South Florida. But he likes the independence — and the more reasonable hours — of working as a personal chef. When he was working in a restaurant, he says, he never had weekends or holidays off. Now he works only weekdays, 9 to 5, and finally has time to spend with his fiancée. He’s happy he made this career move.
“Quality of life factors into it,” he says.
More chefs are coming to that realization, according to Candy Wallace, executive director of the San Diego-based American Personal Chef Association. She says that when she started her organization 10 years ago, she knew of about 30 personal chefs. Those numbers are blooming. Her Web site, she says, gets about 1 million hits every month.
Of course, some of those hits are from potential clients looking for someone to do the cooking. According to Wallace, consumers will hire a chef for a number of reasons. Foremost is the convenience factor, the dual-income working couple who don’t have time to prepare good food after a day of work.
Some people hire personal chefs for medical reasons. If a physician recommends a special diet, a personal chef can assure that regimen is followed. And seniors will contract the services of a personal chef to maintain their independence instead of moving to a care facility.
Pyle, whose company is called At Your Service, says he often gets calls from out-of-town adult children to hire him to cook a week of meals for elderly parents. Pyle’s last job in a professional kitchen was in a retirement village in Lake County, so a lot of his clients choose him because he knows about proper nutrition and the special needs of the elderly.
Have knives, will travel
That was the case with Lake Mary residents Ed and Phyllis Lower, who found Pyle after doing an Internet search for personal chefs. They wanted someone who could cook meals that fit into Ed Lower’s diet for diabetes. After interviewing three chefs, they decided to hire Pyle.
The chef goes to the Lower house with everything he needs, including pots and pans. He has a large Rubbermaid bin, a smaller plastic container, his knife roll and a cooler with meat and fish on ice. Pyle even brings his own cutting boards, including a separate one for the meats.
It would be convenient for the chefs to do some of the prep work at home, slicing and dicing the vegetables for the dishes. But the licensing restrictions don’t allow that unless the chef’s home kitchen is approved for professional cooking. It’s an odd technicality because the clients’ kitchens aren’t licensed for professional food production either.
Pyle, who also teaches at the Orlando Culinary Academy, says he isn’t looking to build a huge client base. He says his average client will have him cook 20 meals at a time, two portions of 10 entrees plus side dishes, to be refrigerated or frozen for reheating at a later date.
Except for the occasions when they’re hired to cook for a dinner party, all the personal chefs fix multiple meals that are fully or partially prepared for the client to finish later.
And here’s the drill
Each meal begins with the chef doing the shopping. Before heading to a client’s home, justin-thyme makes trips to Publix and Whole Foods, where he purchases fresh fish, poultry and produce. Just before he goes inside he changes from his “civvies” into a crisp white professional chef’s tunic, even though he says it isn’t unusual for him to go to a job, spend his 21/2 to three hours cooking and cleaning up after without ever seeing the client.
A personal chef will usually schedule an interview with a new client to assess likes and dislikes. There’s no sense in hiring your own chef if he or she makes food you don’t like. The Lowers keep a file in a bright yellow folder labeled “Chef Dale” with notes on past meals. A note next to the stuffed pork loin notes it was good, but next to the chicken cacciatore they’ve written “bad.” Pyle says it doesn’t hurt his feelings to receive the negative feedback; he’d rather be cooking the things clients like.
The Lowers have Pyle come in to cook several times a year to prepare multiple meals that he freezes. They say they eat out at restaurants often, but when they stay home, they heat up one of Pyle’s frozen dishes, following the typewritten directions he leaves behind.
Phyllis Lower says she used to cook a lot, but now that it’s just the two of them, it doesn’t seem worth the hassle.
“I like to cook,” she says, “but some of the meals that took a long time to prep . . . why bother?”
And, she says, there’s one other big advantage to hiring a personal chef: “He cleans up so well.”
Scott Joseph can be reached at firstname.lastname@example.org or 407-420-5514.
Copyright © 2004, Orlando Sentinel
- Tampa Personal Chef Services (chefjustinthyme.wordpress.com)
- Justin-Thyme Food Photography 2011 (chefjustinthyme.wordpress.com)
- Justin-Thyme provides elegant full-service event catering to the to the Tampa Bay area! (chefjustinthyme.wordpress.com)
Confit (pronounced con-fee) originated as a French method of preserving meat. Nowadays, it’s mostly used as a way to make delicious, fall-off the bone duck. In our version of duck confit, duck leg quarters are cooked slowly in rendered duck fat, fresh herbs, orange peel and spices resulting in an incredible flavor. This method also works well with chicken, pork and goose. Great with a salads, sandwiches, charcuterie and more. Lots of options!
The flavorful fat from the duck confit may also be used in many other ways, as a frying medium for sautéed vegetables, potatoes, savory toasts, scrambled eggs or omelets, and as an addition to short crust paste for tarts and quiche.
Some of the more classic recipes call for you to fry or grill the duck legs in a bit of the leftover fat until they are well-browned and crisp, or to roast potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up duck confit is called pommes de terre à la sarladaise. Duck confit is also a traditional ingredient in many versions of cassoulet.
1 dozen Duck Leg Quarters (frenched)
2 Tbsp Kosher Salt
1/2 Tbsp Brown Sugar
6 T Whole Peppercorns
5 Bay Leaves
5 Juniper Berries
3 Tbsp Coriander seed
3 Cloves Garlic
1 tsp Red Chili Flakes
1 bunch fresh Rosemary
stems from 2 bunches fresh parsley
1 bunch fresh Thyme
Peels from two large fresh oranges-pith removed
Rendered Duck Fat to cover
Combine herbs, spices, salt, orange peels & bay leaves. Rinse duck legs, dry, place in large roasting pan or oven proof casserole pot, & cover with rendered duck fat, gently stir to mix ingredients. Cover pan & place in 225 degree oven for 7 – 8 hours or until duck is tender and falling off the bone (test by using tongs to lift a duck leg by the bone and gently shaking). Leave duck in the fat & allow to cool overnight. Remove from fat, heat and caramelize in 350 degree oven. Enjoy!
The mango is a very common tropical fruit usually found in Southern Asia, especially in Eastern India, Philippines, China, Burma, Andaman Islands and Central America. It is cultivated and grown vastly in many tropical regions and widely distributed in the world.
Mango is one of the most extensively used fruit for food, juices, flavor and coloring making it as the most functional fruit. The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivar. When it is ripe refreshingly sweet taste that varies from every variety. Its flesh has its fibrous and some are soft and pulpy texture.
One of my favorite uses for mango is fresh salsa. It makes a great accompaniment to all sorts of grilled fish and chicken recipes.
- 2 peeled, pitted and diced small
- 1/2 large red bell pepper, diced small
- 1 Tbsp medium red onion, finely chopped
- 1 /2 small european cucumber, peeled and diced
- 3 Tbsp finely chopped fresh cilantro leaves
- 2 Tbsp chopeed scallion
- 1 Tbsp rice wine vinegar
- 1/2 Tsp sugar
- 3 Tbsp fresh lime juice
- 2 T extra-virgin olive oil
- 1/2 tsp. toasted mustard seed
- Salt and Pepper
- Chop mango, red pepper, cucumber, scallion and red onion and combine in a bowl.
- Mix lime juice, olive oil, sugar mustard seeds & salt and pepper in a small bowl, whisk together.
- Mix into salsa.
- Add chopped cilantro and stir until combined.
- Enjoy with fresh tortilla chips, on grilled fish or chicken or as an accompaniment to a fresh green salad
History of Mango:
Native to southern Asia, especially eastern India, Burma, and the Andaman Islands, the mango has been cultivated, praised and even revered in its homeland since Ancient times. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries B.C.
The Persians are said to have carried it to East Africa about the 10th Century A.D. It was commonly grown in the East Indies before the earliest visits of the Portuguese who apparently introduced it to West Africa early in the 16th Century and also into Brazil. After becoming established in Brazil, the mango was carried to the West Indies, being first planted in Barbados about 1742 and later in the Dominican Republic. It reached Jamaica about 1782 and, early in the 19th Century, reached Mexico from the Philippines and the West Indies.
Note: There are a few varieties of mango that are commonly found in American groceries stores. The most common are the Haden, Tommy Atkins, and Kent varieties, all of which have yellow or green skins with a reddish blush to them. If you do find an Ataulfo or Champagne mango, it will have a smaller, kidney-like shape, yellow skin, and small pit, so use 5 or 6 for this recipe. To choose a ripe but firm (common) mango make sure it has a reddish blush and firm skin. The mango should give slightly when squeezed and be fragrant. If you accidentally peel a mango that is too green, no worries, cut it into small slices, season with lime juice and sprinkle with salt. You’ve just made mangoviche! Delicious!