Tag Archives: chefuniforms

Chef Pablo’s Beet-Glazed Short Rib Recipe

We’re drooling over our November 2021 Chef of the Month‘s Beet-Glazed Short Rib with Carrot puree & Oyster Mushrooms recipe! Whip up Chef Pablo’s delicious dish for a tasty fall meal or bring it to your next holiday potluck, and it may just become the new hit!

Braised Short Rib Ingredients

  • 135 grs Braised short rib    
  • Beet glaze
  • 70 grs Carrot puree                                 
  • 50 grs Pickled brussels                         
  • Oyster mushrooms         
  • Maldon salt       
  • Short rib
  • Beef stock
  • 40 gr Rosemary
  • 40 gr Kombu
  • Salt
  • 30 gr Whole black peppercorns
  • Canola oil

Braised Short Rib Directions

  1. Salt the short ribs and with the canola oil sear them on a pan.
  2. Deglaze with some of the beef stock.
  3. In a 4” hotel pan put the seared short ribs, the whole black peppercorns in a sachet, the rosemary and the kombu.
  4. Braise at 300 F for 3:40 hrs.
  5. Take the hotel pan out of the oven and let the short rib rest in the juice for 20 minutes.
  6. Carefully remove the beef and strain, first with a big colander to discard all the solids, then double strain 5 times with 2 fine mesh chinoises. The last time, put a sport towel between the colanders.
  7. Let the short rib rest in the walk-in cooler for 24 hours.
  8. Portion the short rib in 4.5 oz squares. Keep the trimmings for croquetas.

Beet Glaze Ingredients

  • 1,000 grs Cooking jus
  • 500 grs Beet juice
  • 50 grs Butter
  • Salt

Beet Glaze Directions

  1. Reducte the cooking juice and beet juice until glazy, finish with the butter off heat. Keep warm.

Carrot Puree & Brussels Ingredients

  • Carrots
  • 120 grs Orange juice
  • Thyme
  • 100 grs Brown Butter
  • 8.5 grs Dry Chipotle
  • 50 grs Garlic Confit
  • 50 gts Miso paste
  • Salt
  • 13.5 grs Guarg gum
  • Apple cider vinegar
  • 85 grs Sugar
  • Water
  • 25 grs Whole Coriander
  • Black Pepper

Carrot Puree & Brussels Directions

  1. Take all the ingredients to a boil, lower the heat and simmer for 1 minute.
  2. Let cool down at room temperature and then whisk in the guar gum.
  3. Keep cold.
  4. For the Brussels: Clean the brussels, cut them in half and remove the middle hard part. Shave them and keep them on an airtight container.

Seared Oyster Mushroom Ingredients

  • 1 pint Cleaned Oyster Mushrooms
  • 1 tasting spoon Shallots brunoise
  • 1/2 spoon Rosemary

Meal Plating

  1. Sear one portion of short rib on a small saute pan, deglaze with 2 oz of beef stock, and covered, put it in the oven.
  2. Dress 50 grams of shaved brussels with 3 tasting spoons of pickling juice.
  3. Pull out the short rib and check with a cake tester that is hot in the middle. Let it rest over a resting rack.
  4. Heat oil on a small sauté pan and sear the mushrooms. When they are well seared on one side, flip them, and add the shallots and rosemary. Cook for 30 more seconds and salt them. Pull them out of the heat.
  5. Plate the warm carrot pure, place the short rib over it and glaze it with the beet glaze.
  6. On one side place the sautéed mushrooms and next to them the pickled Brussels sprouts.

Connect with our November 2021 Chef of the Month
Instagram: @chefpablolamon
Website: https://www.pablolamon.com/
Virtual Classes: https://www.pablolamon.com/virtual-cooking-classes

Chef Carline’s Rustic Fall Quiche Recipe

Fall is among us…and what better way is there to celebrate the spooky season than with our October 2021 Chef of the Month’s Rustic Fall Quiche recipe? Get your taste buds ready!

Chef Carline's rustic fall quiche recipe

Ingredients

  • 1 roll pie crust
  • 2 to 3 cups diced whole tender artichokes
  • 2 to 3 cups diced sweet potato (prepared ahead of time (sautéed in olive oil and a pinch of steak seasoning)
  • 8 oz package grated parmesan cheese
  • 4 oz package goat cheese
  • 1 cup chopped arugula salad
  • 1 egg
  • 1 cup heavy cream
  • pinch of salt
  • pinch of black pepper
  • butter for 10 ½ inch baking dish
  • 1 egg yolk for edges of pie crust

Directions

  1. Follow label instructions for bringing pie crust to room temperature.
  2. Liberally coat baking dish with butter and form the pie crust in the dish. 
    1. Dry Ingredients: In a large bowl combine diced artichokes, sweet potato, grated parmesan, crumble and add goat cheese, and chopped arugula.
    2. Wet Ingredients: In another bowl combine and wish together egg, heavy cream a pinch each of salt and pepper. 
  3. Transfer the wet ingredients into the bowl with the dry ingredients and use a stainless steel two prong fork to stir and coat all the ingredients. 
  4. Transfer the coated ingredients to the pie crust in the baking dish.  Turn in and crimp the excess pie crust, finish by brushing egg yolk around the edges of the pie crust.
  5. Pre-heat oven to 375 degrees and bake uncovered for 30-45 minutes on the lowest shelf until golden brown. 
  6. Remove from oven; let cool for at least 10 minutes before serving.  Slice like a piece of pie and add to serving dish. 
  7. Garnish with water cress or salad greens.  Leftovers can be eaten cold or delicately re-heat sliced pieces in microwave.  Enjoy!  Bon Appetit!

Connect with our October 2021 Chef of the Month
Instagram: @mosaicdelish
Facebook: @carlinesforkandcork  
Website: https://dine4dinners.org/
Blog: https://mosaicdelish.wordpress.com/blog/

OCTOBER 2021 CHEF OF THE MONTH – CARLINE BENGTSSON

We’re pumped to feature our October 2021 Chef of the Month, Chef Carline Bengstsson! Chef Carline was born in Jamaica and grew up in Minnesota. Quite the world traveler, she’s also lived in Switzerland and has traveled throughout Scandinavia and the Asia Pacific! Today, she’s the founder and sole proprietor of Dine4Dinners®, a program dedicated to combating hunger & partnering with organizations that provide meals to those who need it, based outside the Twin Cities of Minneapolis & St. Paul in Lindstrom, Minnesota. Through the company, more than 73,000 meals have been donated to feed the hungry! In addition to her work as a Chef, she’s the proud author of the cookbook, Carline’s Fork & Cork, Simply Delish, dedicated to treasured moments in the kitchen with loved ones. Chef Carline is a passionate, selfless Chef, and we can’t wait to share her story with you this month! Find out more about her story below and keep your eyes peeled for some delicious recipes.

1. Where were you born?
I was born on the Caribbean Island of Jamaica; moved to Minnesota as a child but consider myself a citizen of the world as I worked and lived in Europe (Switzerland), spending lots of time in Scandinavia and traveled to Asia Pacific.  I now reside in the beautiful little town of Lindstrom located forty minutes northeast of Minneapolis and St. Paul, Minnesota.

2. Where do you work and where are you based? 
 I am the founder and sole proprietor of Dine4Dinners® based outside the Twin Cities of Minneapolis & St. Paul in Lindstrom, Minnesota.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Because I grew up learning the simplicity of creating good eats with minimal tools, I have come to love using a good stainless-steel handle, rubber spoons & spatulas with high temperature tolerance.

4. What is your sharpest sense out of all the 5 senses?
My sharpest sense out of the five senses is sense of sight.  I see, eat, and taste food with my eyes.  For me, food must look appealing initially (plated well), driving that excitement of the taste buds to want that first bite, and yet looks too pretty to want to eat, but you dive in anyway to experience that first bite.

5. What advice would you offer for aspiring chefs?
To aspiring chefs, I offer, to stay the course, not losing sight of your brand of cooking, continue to push forward bringing it to light any way that you can.  Social media provides a platform for sharing about one’s passion.  Be bold, focused, and positive in making a difference in the kitchen and your respective community.

6. What is one culinary tip every chef should know and perfect?
When working in the kitchen, consider prepping all ingredients ahead of time and make a concerted effort to clean up as you go versus waiting until the very end.

7. What does good food mean to you?
Good food means to me nourishment for body and soul – a delightful consumption of amazing combinations of foods and ingredients from around the world making unique flavors to satisfy the palate.

8. What features are important to you when selecting your chef outfit?
When selecting a chef outfit, I am drawn first to styling, followed by breathability and comfort in wearing it while working in the kitchen.

9. Favorite ingredient to work with? 
My all-time favorite ingredient to work with is steak seasoning.  In my opinion steak seasoning is not just for steak and compliments any dish well: shrimp, fish, chicken, soups to name a few.

10. Favorite city to dine out in?
This is a difficult one to respond to because we have so many fabulous restaurants in Minneapolis and St. Paul, so I will say when I am traveling, my favorite city to dine out in, is Las Vegas, so many restaurants with sophisticated food experiences to enjoy.  

11. Best dish you have ever made? 
As simplistic as this sounds, but it would be chili. Chili is not something I grew up with eating as a child or adult for that matter, but my husband loves a good chili and so I created my own recipe which has become the talk of my neighborhood and it’s on the menu for our annual (out in the winter elements) fire and ice party each February.

12. What do you like to eat most often on your days off? 
On my days off and more so at the end of the week, homemade pizza is the meal for the evening with a nice glass of wine.  Why pizza?  All leftover ingredients from meals throughout the week is used to make unique pizzas such as sausage, spinach, artichoke with mozzarella finished with extra virgin olive oil and fig balsamic.

13. Person you would most like to cook for? 
There is not one specific person I would most like to cook for; my passion is to cook and serve those who believe in and share in the mission of giving back to those in need because there is joy in giving back and in making a difference in other’s lives. Gathering around the dinner table to share in a meal and conversation translates to a bigger purpose – paying it forward to nourish the souls of many.

14. What are some of the difficulties you’d say that chefs most often encounter?
Difficulties chefs often encounter is finding time to take for themselves to recharge.  I think this is particularly important to do deliberately, although I know it can be personally rewarding to know your food creations are loved and enjoyed by those who partake.  Also being a chef does not often come with fame or high monetary recognition.  Chefs’ work is for the passion of cooking and making a difference.

15. What made you decide to become a chef?
I decided to become a personal chef after retiring from corporate life following careers within the insurance, military avionics and medical technology industries at Blue Cross & Blue Shield, Honeywell and most recently Medtronic, where I was a people/program manager. 

As previously mentioned, I immigrated to Minnesota from Jamaica as a child.  Later in life, grew up to marry a native Swede which sealed my affinity for the culture, language, and country.  Following the death of my first husband, Lars, I published my first cookbook “Carline’s Fork & Cork, Simply Delish!” which is dedicated to treasured moments together in the kitchen creating and partaking in good eats with my mom, siblings, husband, extended family, and friends. 

I have always had a passion for cooking.  Being a leader in the community and giving back to others, came later in life, through understanding how to serve others from a place of empathy and good will.  The pivotal moment that bridged my two passions of cooking and giving back came from a decision to donate a gift of recognition points to a local food organization – giving them the opportunity to provide 400 meals to feed the hungry. I realized my calling and blended my two loves:  creating memorable meals and helping others to nourish their bodies and souls.  Dine4Dinners® was born and launched June 2020.  The business model benefits both foodies and people in need of daily nourishment. Through the company’s initial flagship model of sharing in an in-home restaurant style dining experience, greater than 73,000 meals have been donated to feed the hungry. 

Imagine, the next time you sit down to eat a meal, that you are also feeding another family. 25% of the cost of a Dine4Dinners® dining experience goes to a food organization of the client’s choice – paying forward the memorable dining experience to feed those in need.

Connect with our October 2021 Chef of the Month
Instagram: @mosaicdelish
Facebook: @carlinesforkandcork  
Website: https://dine4dinners.org/
Blog: https://mosaicdelish.wordpress.com/blog/

Shop Chef Coats

Chef Jaycee’s Crab Dip Recipe

The perfect appetizer? We call that Chef Jaycee’s Crab Dip. Our August 2021 Chef of the Month shared his famous crab dip recipe – complete with delicious seasoning and a fiery kick. Get the recipe below!

Ingredients

  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • ½ cup sour cream
  • 2 teaspoons Cajun Seasoning
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat
  • 1/2 teaspoon ground mustard
  • 1/3 cup Cheddar cheese shredded
  • 1/3 cup Mozzarella cheese
  • 1 Tbsp. fresh parsley

Directions

  1. Preheat the oven 350 degrees.
  2. In a bowl, mix cream cheese, mayonnaise, sour cream, Cajun Seasoning, paprika, hot sauce, and ground mustard until combined well.
  3. Add crabmeat and fold it all in.
  4. Spread the mixture into a cast iron or baking dish.
  5. Sprinkle with Mozzarella and Cheddar cheese.
  6. Bake for 25 minutes or until hot and has bubbly edges. Garnish with parsley and left over crab meat.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

Chef Jaycee’s Cinnamon Apple Cast Iron Pancakes Recipe

You can never go wrong with pancakes. Make them Chef Jaycee’s specialty Cinnamon Apple Pancake recipe, and you’re in for an even bigger treat! Our August 2021 Chef of the Month truly knows how to up his breakfast (or dinner, why not?) game!

Cinnamon Apple Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • Vegetable oil to coat the pan

Apple Topping Ingredients

  • 3 Red delicious apples (large diced)
  • 3 Tbsp butter
  • 1/2 cup brown sugar
  • 1 tbsp lemon zest
  • 1tbsp lemon juice
  • 1/2 Tbsp cinnamon

Pancake Directions

  1. Mix all your dry pancake ingredients (flour, sugar, baking powder, baking soda, and salt) in a bowl.
  2. Next mix all your wet pancake ingredients (buttermilk, eggs, butter) in a bowl.
  3. Combine your wet ingredients into your dry ingredients until combined into a smooth mixture.
  4. Place a cast iron pan on medium-low heat. Grease it with oil. Drop a dollop of the batter on the pan. Once bubbles form, flip the pancakes and cook for 1-2 more minutes.

Cinnamon Apple Directions

  1. Add butter to a nonstick pan.
  2. Add diced apples, lemon zest, lemon juice, brown sugar, and cinnamon to the pan.
  3. Cook until the apples are tender and sauces thickens.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

Chef Jaycee’s Lobster Mac and Cheese Recipe

Add a twist to your favorite feel-good dish. Chef Jaycee, our August 2021 Chef of the Month, shared his Lobster Mac and Cheese recipe! The lobster makes for a delicious addition to an already tasty meal. Find his recipe below.

Chef Uniform's Chef of the Month, Chef Jaycee's Lobster Mac & Cheese

Ingredients

  • 4 tablespoons butter, divided use
  • 2 tablespoons flour
  • 2 1/2 cups water
  • 4 cups milk (I use whole milk)
  • 1 pound elbow pasta
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 4 cups shredded Cheddar cheese
  • 1 cup shredded Smoked Gouda cheese
  • 1 1/2 cups chopped, cooked lobster meat plus extra for garnish
  • 2 tablespoons chives thinly sliced

Directions

  1. Preheat the oven 350 degrees.
  2. Boil pasta in water for 10-12 mins and drain.
  3. Melt 2 tablespoons of the butter in a pot over medium heat. Add the flour, then whisk until combined.
  4. Pour in the milk and whisk until smooth and combined.
  5. Stir in salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer
    Turn the heat to low, then stir in the cheeses. Stir until the sauce is smooth.
  6. Fold in the pasta first and next the lobster meat. Transfer the pasta to the baking dish.
  7. Sprinkle with chives and garnish with extra pieces of lobster meat.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

August 2021 Chef of the Month – James Couch (Chef Jaycee)

We’re happy to introduce our August Chef of the Month, James Couch (Chef Jaycee)! Chef Jaycee is currently a Sous Chef for Compass Group in Tysons, Virginia, and the owner and executive chef of Chef Jaycee LLC, serving the D.C., Maryland and Virginia area. Ever since he was a child, he was interested in cooking and found himself checking out cookbooks in the library instead of standard children’s books! He then went on to culinary school at JNA Institution of Culinary Arts in Philadelphia, PA and after graduation, he pursued a degree in Management at James Madison University. Chef Jaycee is a strong-willed, passionate chef. He has a keen eye for developing creative plates and encourages others to always keep an open mind and never stop learning. He’s cooked for various clients including Ambassadors to the United States and CNN news anchors. As a private Chef, he’s catered private meals to NFL players, CEOs and White House officials! We’re so impressed by Chef Jaycee’s story and can’t wait to share his delicious recipes.

1. Where were you born? 

I was born on the Fort Lewis Army Base in Seattle, Washington. My dad was in the Army and we moved to several places throughout my life.

2. Where do you work and where are you based? 

I am a Sous Chef for Compass Group in Tysons, Virginia. I am also the owner and executive chef of Chef Jaycee LLC serving the DC, Maryland, and Virginia (DMV) area.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tool is a Vitamix because I love making beautiful vibrant sauces and smooth purees, and a Vitamix helps get the job done perfectly.

4. What is your sharpest sense out of all the 5 senses?

I would say sight is my sharpest sense. I have a keen eye for developing creative plates and can quickly notice if anything is out of place on the plate itself or in pictures. Because of my sharp sense of sight, I’m able to react to things quickly – people are often so surprised at how fast I react to catch something that is falling!

5. What advice would you offer for aspiring chefs?

Work ethic and attitude means everything in the kitchen. Also, I would advise to never think you know everything and don’t have anything to learn. Even if you have your way of doing something, always be open to the point of view of others.

6. What is one culinary tip every chef should know and perfect?

Every chef should know mise en place. Mise en place is a French term meaning to have all your ingredients in order. Not having your ingredients in order can easily throw off your entire meal.

7. What does good food mean to you?

Good food means the food tastes just as great as it looks. Good food gives you a feeling of excitement and has you walking away from the table looking forward to the next time you can taste the dish. It can take you back to when you were a kid, or even as deep as feeling it in your soul.

8. What features are important to you when selecting your chef outfit? 

To me, the jacket is the most important piece of my chef outfit. The jacket itself has to fit just right – not too baggy, long enough, and has spaces for my thermometer, pens, etc. When I think I look good, I feel good about myself and give off a positive energy.

9. Favorite ingredient to work with? 

I love to work with anything acidic like lemon, limes, vinegar, and wine. Acid can be used in so many different ways to elevate a dish, from tenderizing meats to adding clean, fresh, bold flavors to your sauces.

10. Favorite city to dine out in? 

New Orleans, Louisiana has been my favorite city to dine out in. I love seafood and Creole food and love that they pack all their food with great flavor and seasonings.

11. Best dish you have ever made? 

My best dish is Grilled Porcini Crusted Beef Tenderloin and Butter Poached Lobster Tail with Truffle Potato Puree, Roasted Asparagus, Port Jus, and Microgreens. Surf and turf is one of my favorite dishes to make and this dish specifically always brings out the best reactions from my clients, which is one of the reasons I love to cook.

12. What you like to eat most often on your days off? 

Top Ramen and Sandwiches! After being around food all week, I want the most simple and quick meals.

13. Person you would most like to cook for? 

President Obama and his family. I look up to him because he has showed me that anything is possible with hard work. In my eyes, it would be an honor to cook for him.

14. What are some of the difficulties you’d say that chefs most often encounter?

Chefs need to be strong both physically and mentally in order to deal with the pressure from your job. Difficulties of a chef include staff calling out, food budgets, long hours, and keeping your composure when everything could be going wrong. As a chef, you often have to accept criticism on your food because no chef could ever appease to everyone’s palette.

15. What made you decide to become a chef?

I have always been interested in food. In elementary school, while other kids were checking out Magic School Bus and Goosebumps books, I would check out cookbooks from Julia Child and Emeril Lagasse. I was raised by a single mother, who worked 16 hour shifts at night and sometimes left my brother, sister, and I to cook for ourselves. I would go in the kitchen and try to make recipes with Top Ramen. When I left for culinary school, I found out my grandfather was also Chef, though he passed away before I could meet him. Knowing this solidified that the culinary world was for me.

Connect with our August 2021 Chef of the Month
Instagram: @chefjayceee
Website: https://www.chefjaycee.com/
Facebook: @infoChefJaycee 

Shop Chef Coats

Chef Gabe’s Butternut Squash Soup

If you’re looking for a creamy and savory addition to your soup repertoire, you’ve come to the right place. Chef Gabe, our July 2021 Chef of the Month, shared his delicious butternut squash soup with spiced crème recipe. We can bet that it’ll become one of your new favorite dishes!

delicious butternut squash soup with spiced crème
Photo cred: @image.diy

Soup Ingredients

  • 1-butternut squash
  • 1/2 stick butter
  • Kosher Salt – to taste
  • Black Pepper – to taste
  • Garlic Powder
  • 1 large onion- diced
  • 1 head of garlic
  • Onion Powder
  • 1 tbsp cinnamon- add more if desired
  • 1/4 cup Apple Cider Vinegar
  • ¼ cup olive oil
  • 2 quarts vegetable stock
  • Ground Ginger- to taste
  • Ground Coriander- to taste
  • ¼ cup Maple syrup

Coconut Cream Ingredients

  • 1 can coconut milk
  • Black Pepper- to taste
  • ¼ cup lime juice
  • 3 tbsp honey
  • Kosher salt- to taste

Directions

  1. Preheat oven to 425 degrees
  2. Cut squash in half vertically and remove seeds using a spoon.
  3. Oil exposed sides of the squash, season with salt and pepper-place face down on foiled pan and place in the oven, should roast until fork tender and the skin blisters-about an hour or so.
  4. Tear a medium size sheet of foil and place garlic in the center, brush with some olive oil and season with salt. Twist foil tightly and roast garlic for 45 minutes to an hour.
  5. Remove squash from the oven and cool, using a spoon, scrape the roasted squash from the skin and place in a bowl. Cut top off of garlic head and press the garlic to extract the roasted garlic.
  6. Place medium size pan over medium high heat, add 2 tbsp butter and oil to the pan once butter starts to brown slightly, add onion and cook until tender, add garlic and cook for 2 minutes, season with salt and pepper.
  7. Add squash and cook for 2-3 minutes, season with ginger, cinnamon, coriander and pepper.
  8. Add vegetable stock ½ quart at a time until fully incorporated, if you want soup slightly thicker, use less of the stock.
  9. Pour contents in blender and blend on medium to high speed. Adjust seasoning and add maple syrup to sweeten. Ladle and serve.
  10. To make crème, simply mix together the listed ingredients and adjust to your liking.

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

Chef Jessica’s Passion Fruit Banana Fruit Tart Recipe

If you’re a lover of tasty berries, sweet bananas and refreshing custard, then our April Chef of the Month, Pastry Chef Jessica’s Scott Passion fruit Banana Fruit Tart Recipe is a must-have! This tasty dessert is the ideal way to end a meal. Find the recipe below!

Passion fruit Banana Custard Ingredients

  • 5 eggs
  • 115 grams passion fruit puree
  • 200 grams granulated sugar
  • 3 each gelatin sheets, bloomed
  • Pinch of salt
  • 1 banana, ripe

Passion fruit Banana Custard Directions

  1. Using a double boiler, whisk together and heat the eggs, puree, sugar, and salt.
  2. Heat on medium heat and whisk every few minutes to make sure the mixture continue to cook evenly. Continue cooking until thick like condensed milk.
  3. Take off heat and place in a blender with the gelatin and banana. Blend until smooth.
  4. Strain, using a chinois, into a clean container and let cool to room temperature with no ice bath.
  5. When cooled, pour into pre-cooked tart shells.
  6. Cover with plastic wrap and refrigerate for at least 2 hours.

Caramel Lace Tuile Ingredients

  • 85 grams Unsalted Butter, melted
  • 200 grams Granulated Sugar
  • 70 grams All Purpose Flour
  • 85 grams Corn Syrup
  • 55 grams Whole Milk
  • 1 tsp. Vanilla Extract
  • Pinch of salt

Assembly

Ingredients

  • Passionfruit Banana Tart
  • Caramel Lace Tuile
  • Berries, fresh
  • Edible Flowers

Directions

  1. Arrange the berries on the tart in random places. Make sure the tart is covered nearly completely.
  2. Break off pieces of the caramel tuile and stick the pieces standing up in random angles.
  3. Decorate with edible flowers, mini meringues, and enjoy!

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

Chef Jessica’s “Herbed Goat Cheese” Recipe

It looks like cheese…but it’s a sweet White Chocolate Mascarpone Mousse! Our April Chef of the Month, Pastry Chef Jessica Scott has shared her “Herbed Goat Cheese” recipe from her famous Faux Cheesy Platter. We urge you to get your sweet tooth on!

Ingredients

  • 120 grams Heavy Cream
  • 53 grams Corn Syrup
  • 23 grams Unsalted Butter
  • 390 grams White Chocolate
  • 450 grams Mascarpone Cheese
  • 475 grams Heavy Cream
  • 8 each Gelatin Sheets, bloomed

Directions

  1. In a double boiler, melt the white chocolate and butter together. Whisk to combine and set aside.
  2. In a separate saucepot, heat the 1st measurement of heavy cream and the corn syrup to scalding. Take off heat and add bloomed gelatin. Whisk to combine.
  3. Pour the hot liquid over the white chocolate mixture and let sit for 2-3 minutes. Whisk to combine and set aside to cool down to room temperature.
  4. In a standing mixer, with a whip attachment, whip the 2nd measurement of heavy cream and the mascarpone to stiff peaks.
  5. Once the ganache has cooled, fold in the whipped cream.
  6. Separate the mousse onto 2 pieces of parchment paper and roll tightly like a roulade. The roll should be about 2 inches in diameter.
  7. Refrigerate to set.

Connect with our April 2021 Chef of the Month

Instagram: @jessicamfscott

%d bloggers like this: