Category Archives: Tampa cooking classes

Recipe: Wild Mushroom Bisque

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.

Wild Mushroom Bisque

wild mushroom bisque. sourdough croutons, applewood smoked bacon

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

To prepare:

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.

Additional Notes:
• 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.

Image

Advertisements

jun-aug13 292wmCrispy seared sea bass, Spanish saffron basmati rice, organic spring peas, locally produced chorizo, chardonnay butter, organic parsnip & carrot chips

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?

Connect with us on instagram:

Recipe: Mango Salsa

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.

Ripe Mango

cubed Mango for salsa

Ingredients for Mango Salsa:
  • 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
Directions:
  1. Chop mango, red pepper, cucumber, scallion and red onion and combine in a bowl.
  2. Mix lime juice, olive oil, sugar mustard seeds & salt and pepper in a small bowl, whisk together.
  3. Mix into salsa.
  4. Add chopped cilantro and stir until combined.
  5. Enjoy with fresh tortilla chips, on grilled fish or chicken or as an accompaniment to a fresh green salad

mango salsa

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.

Ripe Mango on the vine

Source: Julia F. Morton’s “Fruits of Warm Climates”: Mango

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!

Find Us On Facebook!

Visit our website!

Recipe: Gulf Shrimp Ceviche

As a young man growing up in Key West Florida, I was exposed to a variety of fantastically flavorful ethnic dishes from an early age. Dishes that I would, over the years, constantly try to recreate or infuse into new ideas. South Florida in general is home to a diverse multi-cultural landscape of people, rich in tradition and passionate about the foods of their homeland. The bounty of both fresh produce and super fresh seafood readily available in Florida at any given time gives chefs the opportunity to come up with almost limitless inspiration and flavor combinations. Bahamian Conch Ceviche, Cuban Ropa Vieja, Puerto Rican plantain mofongo, Hatian Oxtail stew, these are all dishes that take me back to my childhood. One preparation always stood out for me, especially because I tend to go for fresh and spicy, flavor packed foods with a simplistic approach…seafood in particular, it was Ceviche. Fish, Shrimp, Conch, whatever…I LOVED ceviche.

Long before I ever dreamed that I would end up being a chef, I had the good fortune to eat many, many times at a little place called Louie’s Backyard in Old Town Key West. You see, my mother was a huge foodie and luckily for me, introduced me to all kinds of strange and exotic foods from an early age. The owners of Louie’s had recently brought in a young chef named Norman Van Aken, who would soon blaze a trail for what would one day become known as “New World Cuisine”, he was and still is the father of it…a new world Escoffier of sorts…Norman is obviously a culinary genius, few would argue that.

I used to love the irreverent cooking style and seemingly bizarre, yet playful flavors Norman created and there was definitely a buzz going around about his cooking from very early on. After finishing culinary school, I sought Norman out at his restaurant in Coral Gables and hung around until I was able to work my way into the kitchen, it was a brief time that would change my perception of what food could really be and how far an idea could be taken. Hopefully Norman knows what an incredible impact he has made on so many young chefs, including me…I doubt I could ever really fully thank him in a way that sounds as good as it does in my mind but, thank you Norman.

Now,  looking back on a successful career as a professional chef for the last 15 years, I have begun to seek out the flavors that remind me of my childhood. Afterall, isn’t that one of the great things about food? The fact that one bite can transport you back to a certain time and place…remind you of good times or bad, connect you with a family memory or simply remind you of sunday dinners at grandma’s house. Food connects us with our roots in a way that few other things in life can and I think that any great cook, at any given time, draws inspiration from or strives to re-create dishes that remind them of something dear to them.

My take on a wonderful recipe by Chef Rick Bayless– Chef of Frontera Grill and Topolobampo in Chicago, creator of  Frontera Gourmet foods, cookbook author and host of “Mexico One Plate at a Time“. This recipe is from his cook book “Mexico One Plate at a Time.” A must-try!

  • ½ cup plus 2 Tbs fresh lime juice
  • 1 generous pound unpeeled, smallish shrimp
  • ½ medium white onion, chopped into ¼ inch pieces
  • 1/3 cup fresh cilantro, chopped into ¼ inch pieces
  • ½ cup ketchup
  • 1-2 Tbs vinegary Mexican bottled hot sauce
  • About 2 Tbs olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
  • 1 cup diced peeled cucumber or jicama (or  ½ cup of each)
  • 1 small avocado, peeled, pitted, and cubed
  • Salt
  • Several lime slices for garnish
  • Tostadas or tortilla chips for serving

Directions

  1. To cook the shrimp, bring 1 quart salted water to a boil and add 2 Tbs of the lime juice. Scoop in the shrimp, cover and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein shrimp. Toss the shrimp with remaining ½ cup lime juice, cover and refrigerate for about an hour.
  2. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Taste and season with salt. Cover and refrigerate if not serving immediately.
  3. Serving: spoon ceviche into sundae glasses, martini glasses, or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips.

ENJOY!

Shrimp Ceviche

Shrimp Ceviche

Shrimp Ceviche

Shrimp Ceviche

Vistit our website at: www.justin-thyme.com
Like us on Facebook: www.facebook.com/justinthymechefs

Tampa Personal Chef Services

Full Service Dinner Parties

personal chef tampa

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 guest

Chef Justin will take care of all the shopping, arrange for any rentals needed, schedule his highly professional and personable wait staff as requested and arrive a few hours before the first guest to set up the kitchen and start cooking.

He brings his own utensils and all the cooking equipment and begins the set-up for the night’s festivities. The wait staff will arrive at least an hour before your dinner, finish any last-minute arrangements and then cheerfully greet and serve your guests.

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!

view our sample dinner menu!

personal chef tampa

Service includes:
An intimate, 3-5 course seated dinner party in the comfort of your home. Custom menus, menu shopping, table service, seated amusé, intermezzo (if 5 or more courses), kitchen clean up and a delicate washing of your servingware.

If you any have questions about our Tampa cooking classes or would like to book a dinner party or purchase a customized gift certificate, please contact us today at: Justin-Thyme.com

Additional Personal Chef Services Available to the Tampa area:
Personal Grocery Shopper
While we are out shopping for your menu or picking up supplies for your cooking class, we can pick up some of the extra household items you may need for an additional charge. (pet food, cleaning/laundry supplies, etc.)

Hors d’oeuvres Soiree-
A cocktail party for 20 guests with a variety (8-10) of seasonal hot and cold hors d’oeuvres.
$325 + Groceries: Prepared, packaged & left for you to serve your guests in your home
$975 + Groceries: Prepared & served with wait staff during a 2-hour cocktail party in your home

Holiday Prep
If the hassle of preparing for the holidays is wearing you down, let Justin-Thyme Personal Chef Service come and prepare all your culinary delights for you. Then all you have to do is heat and eat!

Date Nights
One of the key elements to keeping a relationship interesting and exciting is the unexpected! Incorporating a “Date Night” with unique and special activities does wonders! Call us today for more details!

‘Secret’ Chef Service
If you want your friends to think you’ve been cooking over a hot stove all day in preparation for your party, let Justin-Thyme Personal Chefs take care of all the details! We will prepare your menu from soup to nuts then sneak out the back door prior to your guests’ arrival so you can take all the credit. No one will be the wiser! We also provide you with all of the recipes of the day to share with your guests!

In-Home Dinner Parties/ Corporate Luncheons
Want to create a memorable event that your guests will be talking about for a long time to come? Whether it’s a holiday party, family BBQ, a sit-down multi course meal or a corporate event, Justin-Thyme Personal Chef Service can accommodate your needs, providing that WOW factor you seek.
See our sample dinner menu!

Interactive Dinner Parties
Love to host parties but dread the thought of shopping, prepping, cooking and cleaning? How about having an interactive dinner party where Chef Justin provides a hands-on cooking demonstration with you and your guests. Chef Justin will help you plan a dinner menu and will bring all the ingredients to your home for the party. Once the cooking is done, you enjoy your meal with your guests while we clean up the mess in the kitchen!

Kids/Teen Cooking Classes
Kids/Teens are taught healthy/delicious cooking techniques, sustainable cooking/shopping and basic knife skills with every class! Cooking classes can consist of learning how to make healthy after school snacks to an entire dinner! ‘Kids in the kitchen’ is a 2 hour cooking class for ages 5-12. ‘Teens in the Kitchen’ is a 3 hour cooking class for ages 13 and up, call for details!

Personal Chef Tampa Justin-Thyme

© 2003-2010 justin-thyme personal chef service. Tampa, FL USA

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!

Full Service Catering in Tampa

tampa caterers

Justin-Thyme Personal Chef Service provides elegant full-service event catering to the to the Tampa Bay area!


We offer a complete selection of catering services intended to make your party stress-free! Whether it’s a wedding, an intimate dinner for two, Sunday brunch, a cocktail party, a bridal shower, a casual backyard party, a holiday celebration or a charitable fundraiser…Justin-Thyme can provide you with an occasion to remember! We can also help you with service referrals including: servers, bartending personnel, equipment rental, party decoration, entertainment and floral arrangement. We’ll help take the stress out of planning you event. And, unlike traditional caterers whose line cooks may prepare your food in an off-site kitchen hours before the event and transport it to your location, chef Justin prepares the majority of your foods hot and fresh right on premises.

Please call us at (407) 493-6065 or e-mail us at chefjustinthyme@gmail.com and we can discuss your specific catering needs.

personal chef tampa tampa catering

Please call us at (407) 493-6065 or e-mail us at chefjustinthyme@gmail.com and we can discuss your specific catering needs.