Tag Archives: Recipes

Chef Pablo’s Hibiscus Crème Caramelle, Lavender Crème Anglaise & Puffed Rice Recipe

Creamy, fragrant and delicious – Chef Pablo’s Hisbiscus Crème Caramelle, Lavender Crème Anglaise & Puffed Rice Recipe is a literal dream come true! Add this November Chef of the Month’s recipe to your cooking repertoire.

Recipe Components

Crème caramelle                           1 ea

Lavender dust                               1 tbsp

Lavender crème anglais               2 silver spoons

Hibiscus puffed rice                     2 tbsp

Crème Caramelle Ingredients

Water                                  300 grs

Cream                                 620 grs

Salt                                     0.6 grs

Recipe Components

Egg                                     150 grs

Hibiscus                              60

Agar                                    5.94

Sugar                                  120 grs

  1. Combine water, cream, hibiscus and agar and take to a boil. Simmer for 3 minutes. Remove from the heat and let it sit for 2 more minutes. Strain with a chinois.
  2. Cool down just enough to make sure the liquid will not cook the eggs.
  3. Mix eggs, salt and sugar without adding any air.
  4. Mix both preparations and pass through a chinois.
  5. Fill in the crème caramelle molds with 90 grs of the hibiscus batter.
  6. Cook at 300 for 40 minutes on a bain-marie.
  7. Remove the molds from the water and let it sit in a cooler for 24 hours.

Lavender Crème Ingredients

Egg yolk                              15 ea.

Milk                                     1500 grs.

Sugar                                   225 grs.

Lavender                            9 grs.

Lavender Crème Directions

  1. Mix the egg yolks with half of the sugar on a metal bowl.
  2. Take the milk to a boil with the lavender and the other half of the sugar.
  3. Slowly pour half of the hot milk over the yolks while whisking.
  4. Combine both preparations and cook until 185 F.
  5. Strain with a chinois on a bowl over an ice bath.

Sweet Hibiscus Powder

Hibiscus

Powder sugar

On the spice grinder blend the hibiscus until powder. Add the powder sugar, mix and sift.

Keep on an airtight container.

Hibiscus Puffed Rice

Jasmine rice

Sweet hibiscus powder

  1. Cook the rice in water for a few minutes until the rice is overcooked.
  2. Spread the rice on a parchment paper and dehydrate it in the dehydrator at F.
  3. Break down the dehydrated rice on the robotcoup.
  4. Deep fry at F until the rice puffs. Season with the sweet hibiscus powder

Lavender Powder

Dehydrate lavender at 110 F for 10 hrs. Blend and dehydrate at 110 F for 5 more hours.

Sift and keep in an airtight container.

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

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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

November 2021 Chef of the Month – Pablo Lamon

We’re eager to kick off this month with our talented November 2021 Chef of the Month, Pablo Lamon. Chef Pablo was born in Buenos Aires, Argentina, and began his culinary career at the Mausi Sebess culinary institute. Success is not unknown to this chef – he’s worked at the award-winning Palacio Duhai – Park Hyatt Buenos Aires, onboard Celebrity Cruises’ Celebrity Silhouette, and has even competed on Top Chef! Today, he lives in Miami Beach and is the Executive Chef at the Conrad Hotel Miami. Chef Pablo encompasses passion and dedication. He loves every single thing about cooking and has never looked back. All his accomplishments further prove the notion.

1. Where were you born?
Buenos Aires, Argentina. Most beautiful City in the World!

2. Where do you work and where are you based? 
I am the Executive Chef at the Conrad Hotel Miami, and I live in Miami Beach.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
Well, I really like using tweezers, they allow you to be very precise when plating.

4. What is your sharpest sense out of all the 5 senses?
I would say smell.

5. What advice would you offer for aspiring chefs?
Make learning your number one priority, not the money, not the city you want to live in. Find a Chef that you want to work for, and apply to work at his/her Restaurant, no matter where the Restaurant is located or how much they pay you.

6. What is one culinary tip every chef should know and perfect?
How to properly make an omelette. It is embarrassing when I see Chefs that have great experience and don’t know how to do make an omelette.

7. What does good food mean to you?
A good dish, for me, must be nutritious, delicious, meaningful and beautiful. In that order.

8. What features are important to you when selecting your chef outfit?
Well, it has to be fresh, to breathe well and to look good!

9. Favorite ingredient to work with? 
I guess it would have to be some cut of beef that you can braise, like Ossobuco. I love long cooking methods!

10. Favorite city to dine out in?
New Orleans for sure!

11. Best dish you have ever made? 
I am pretty proud of my Beet Hummus, people love it!

12. What do you like to eat most often on your days off? 
Well, I usually try to have a balanced diet, so I try to go for veggies and maybe fish or chicken breast. I also eat a lot of sushi!

13. Person you would most like to cook for? 
Definitely Daniel Humm, I would love his feedback.

14. What are some of the difficulties you’d say that chefs most often encounter?
I guess a big one is living a balanced life, especially at the beginning of your career. There is a lot unnecessary stress, crazy long hours, and bad nutrition. Luckily, now that is changing and there is more consciousness about having a healthy lifestyle in the kitchen.

15. What made you decide to become a chef?
It is weird because even though my Mom is a great cook, I did not have that “growing up cooking with your mother” type of childhood. I did start experimenting at around 15-16 years old, just because I was bored during lunch and I would play with the different ingredients…and then eat them! So that was definitely fun. When the time came to decide what I wanted to do after college, for some reason, there was no doubt in my mind that I wanted to become a Chef. And from the first time that I stepped into my Culinary School, I just loved every single thing about cooking and that love has never left me!

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

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Chef Carline’s Thai-Inspired Chicken Curry & Coconut Milk Recipe

We’re drooling over Chef Carline’s Thai-inspired Chicken Curry & Coconut Milk Recipe. The savory flavors paired with the creaminess of the coconut milk create a memorable dish for meals to come!

Chef Carline's Thai-Inspired Chicken Curry & Coconut Milk Recipe

Ingredients

*Please make substitutions where necessary based on dietary needs or food allergies

  • 1 package chicken for stir fry approximately ~1 lb.
  • ½ cup extra virgin olive oil
  • 1.5 teaspoon Montreal Steak Seasoning
  • 2 teaspoons Yellow Curry Powder
  • 2 teaspoons Red Curry Paste
  • 2 teaspoons Tsang Bangkok Peanut Sauce (optional)
  • ½ cup Vegetable Broth
  • 1 can Coconut Cream (Unsweetened)
  • 1 glass container Roasted Red Pepper (2-3 diced red peppers)
  • 1 bunch Cilantro (or parsley) (1cup chopped)
  • 1 small package Sugar Snap Peas (1cup diced)
  • 1 bunch Mint (diced 1/3 of a cup)
  • 1 jalapeño (6-9 thin slices)
  • Salted Planters Peanuts (optional)
  • 1 package 8.5 oz Seeds of Change Organic Seven Whole Grains (Microwaveable Rice)

Cooking Tools

  • Large Steak Pan with cover
  • Measuring Cup
  • 2-3 small bowls for chopped vegetables

Directions

  1. Turn stove to high heat and in large steak pan add chicken, extra virgin olive oil, Montreal steak seasoning, yellow curry powder, Thai red curry paste, Tsang Bangkok peanut sauce (optional) and vegetable broth.
  2. Cook covered under medium heat (stirring often) until chicken is ready, about 5-10 minutes.
  3. While the chicken is cooking, prepare the vegetables, dicing up the snap peas, roasted red peppers, mint, cilantro or parsley and thin slices (6-9 slices) of jalapeño.
  4. To the cooked chicken, stir in can of coconut cream (reduce the liquid), bring to a simmer, then add in mint, cilantro, or parsley, snap peas, and red peppers.
  5. Prepare microwaveable rice per instructions
  6. When rice is ready, divide into serving bowls equally
  7. Add chicken mixture and then sauce to boarder (outer rim) of rice
  8. Sprinkle with salted peanuts, cilantro or parsley, and jalapeño slices
  9. Enjoy!

Chef Carline’s Pan-Seared Halibut Filet Recipe

Fish fanatics, gather round…Chef Carline’s, our October 2021 Chef of the Month, pan-seared halibut filet recipe is light, refreshing and full of flavor. It’s the right choice for a great dinner dish!

Chef Carline's Pan-Seared Halibut Filet Recipe

Ingredients

  • 2 Halibut Filets
  • 2 tablespoons Butter
  • 1/3 cup canola oil
  • ¼ cup extra virgin olive oil (optional)
  • Fresh oregano de-sprigged
  • Fresh basil chopped
  • 1 teaspoon Minced garlic
  • Salt to taste
  • Black Pepper to taste
  • Steak seasoning to taste
  • 1 cup Vegetable broth
  • 1 tablespoon Lemon juice
  • 1 tablespoon capers
  • 1/3 of cup Heavy Cream
  • 2 tablespoons Butter

Directions

  1. In steak pan, add butter and canola oil; under high heat sear Halibut filets 2-3 minutes depending on thickness of the filet. 
  2. Flip the filet to continue cooking another 2-3 minutes.  Remove from steak pan and place on a platter.
  3. Add vegetable broth, olive oil (if needed), lemon juice, black pepper, salt, minced garlic, basil, oregano, capers, and heavy cream to the steak pan.
  4. Stir ingredients together, bringing to a simmer for about a minute.  Serve filet on a bed of your favorite carb (e.g., potatoes, butternut squash, carrots, rice) dressed with the sauce.

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/

September 2021 Chef of the Month – Jahnesta Watson (Chef Shaiheem)

We’re so excited to introduce our talented September 2021 Chef of the Month, Jahnesta Watson (Chef Shaiheem)! Originally from Mississippi, Chef Shaiheem moved around a lot before he permanently settled in Atlanta, Georgia. He owns The Guilty Plate Co. LLC, an Atlanta based catering company that he started back in 2016. Chef Shaiheem has been cooking ever since he was 17 years old! His first full-time job was at a burger spot in the Atlanta airport, and it helped him realize that food fueled his passions. Today, he continues to inspire his customers with the love he has for his craft and truly believes that he was placed on this earth to “Spread Light Through Food”. After all, feeding people is his love language.

1. Where were you born?
 I am originally from Gulfport, Mississippi but I moved back and forth between there and Georgia all my life. I moved to Atlanta, GA permanently in 2008.

2. Where do you work and where are you based? 
I’m a Project manager/Sampling & Projections operations analyst.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My Cleaver is my favorite tool, it’s the sharpest knife in my kitchen and it’s never nicked me!

4. What is your sharpest sense out of all the 5 senses?
Hearing, I am also a singer so working on that has always been important to me. No one is ever going to sneak up on me!

5. What advice would you offer for aspiring chefs?
Never stop creating, I challenge myself to create at least two things a week with ingredients I have never touched. I think it is important to venture out into other styles of cuisine to bring nuanced flavors to your foundational cooking style.

6. What is one culinary tip every chef should know and perfect?
The culinary tip that I think everyone should know and perfect is effectively seasoning and building flavor profiles. Every seasoning that is in your cabinet, does not belong on your food.

7. What does good food mean to you?
Good food to me is food that is cooked with love and food where every single flavor profile is vocal in your dish in the way that it needs to be heard.

8. What features are important to you when selecting your chef outfit? 
Comfortability and style is important. I want to be able to move around easily and to not sweat too much in the kitchen. Even more so, I want to look damn good in it!

9. Favorite ingredient to work with? 
I love acidity so any excuse to use citrus and I am there for it!

10. Favorite city to dine out in?  
Chicago, IL hands down! Chicago is such a culinary melting pot and I love diving into everything I can get my hands on when I’m there. There is no such thing as a diet when I am in The Chi!

11. Best dish you have ever made? 
I honestly try to top myself every time I step in the kitchen, I feel like superiority to the chef I was yesterday is always my goal, so I feel like I’m only as good as my last dish. Now that I’m done pontificating, Hazelnut Coffee braised Oxtails w/ Smoked Manchego gremolata over creamy polenta.

12. What you like to eat most often on your days off? 
OXTAILS & JAPANESE FOOD

13. Person you would most like to cook for? 
I would love to cook for Michelle Obama, I just love that woman!

14. What are some of the difficulties you’d say that chefs most often encounter?
I would say the most difficult thing is staying inspired and keeping yourself separated and special. It is a blessing and a rarity that you can make the money you need to survive cooking full time if that is your dream. The Chef community is infiltrated because everyone claims the word in a community that is already so oversaturated.

15. What made you decide to become a chef?
I have been cooking professionally since I was 17. Cooking truly centers me. When I am in the kitchen creating dishes for others to eat, it nothing brings me more joy.  I truly believe that I have something special in store for anyone who tries my food. I believe I was placed on this Earth to “Spread Light Through Food” and just want everyone to experience the love I have for my craft because Feeding People is My Love Language.

Connect with our September 2021 Chef of the Month
Instagram: @thechefshaiheem
Website: https://theguiltyplate.com/
TikTok: @thechefshaiheem

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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 

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

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