YaDa Chef Private and Personal Chefs

Croissants to me are the most decadent of morning pastries.  In my mind I drift back to walking in the 5th arrondisiment on the rue Mouffetard and discovering L'essentiel Mouffetard and their most delectable croissants au beurre (butter croissants).  This recipe is a reworked version of Julia Childs and others I have worked with over the years.   Croissants are a labor of love. I've listed a recipe for 24—do yourself a favour, take half and freeze it for a later date. Makes about 12- make the full recipe and freeze the second half 1 ounce/3 tablespoons/30g SAF brand instant yeast (I prefer fresh yeast) 1/2 cup/125ml warm water 17.6 ounces/4 cups/500g all purpose flour  ( I prefer a mixture of 1 part unbleached AP to 2 parts unbleached Pastry flour for a less glutenous dough) 2-4 tablespoons neutral flavoured oil (optional) 1.3 ounces/3 tablespoons/36g granulated sugar, divided 2 teaspoons/10ml salt 1 cup/250ml milk for the butter 2 sticks/277g unsalte

24 ounces/ 750ml tomato juice 2 envelopes unflavored powdered gelatin (1 1/2 tablespoons 22ml) 1/2 tablespoon/7ml dark brown sugar 1/2 tablespoon/7ml kosher salt 1/2 tablespoon/7ml pickling spices, ground 1/2 teaspoon/2ml hot sauce 1/2 teaspoon/2ml finely grated lemon zest 1 1/2 tablespoons/7ml fresh lemon juice Vegetable oil, for brushing 1/2 small onion, minced 1/2 small green bell pepper, finely chopped a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour. Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set. Unm

There is some controversy as to how this divine dessert (tarte solognote) came about. Was it an accident (as so ma ny kitchen wonders are) or was it just an improved upon recipe of the region? In any case it was made popular at by 2 sisters that ran the Hotel Tatin 100 miles (60 kilometers) outside of Paris. It was Louis Vaudable, owner of Maxim’s Paris that coined the name "tarte des demoiselles Tatin" Tart of the sister’s Tatin. Normally you would use a short crust or a pate brisee. I used a simple pie crust in our recipe as we were short on butter. Serves 6-8 9 1/2 inch/ 24 centimeter pie crust Pie Crust 1 1/3 cup/167 grams all purpose flour 1/2 teaspoon/2ml salt 1/2 cup/118ml vegetable (crisco) shortening (or 115g butter) 3-6 tablespoons/45-90ml iced water Filling 2 Granny Smith, Golden Delicious or other firm apple that will not disintegrate peeled, cored and cut in quarters 2-3 tablespoons/29-43g unsalted butter 1/4 cup/48 grams sugar pinch of salt In a bow

Rich flavours and a hearty sauce will make everyone think you have been cooking for hours. Bone in chicken has more flavor and is the classic way to make this dish, but feel free to use a boneless piece. Serves 4 2 pounds/900g chicken leg quarters 1 teaspoon/5ml sea salt 1/2 teaspoon/2ml black pepper 1/3 cup/90ml olive oil 1/2 cup/125 dry white wine 2 medium onions chopped 1 clove garlic minced 8 ounces/225g baby bella mushrooms sliced 1/2 cup/125ml pureed tomatoes 2 tablespoons/30ml chopped parsley Heat olive oil in large skillet over medium high heat. Thoroughly wash and pat dry the chicken and season with salt and pepper liberally on all sides. Brown chicken 4-5 minutes on both sides. Reduce the heat to medium and add 1/4 cup of the wine. Cook chicken for 10-12 minutes. Add the onion and garlic, and 1/2 of the parsley cook for 5 minutes. Add the mushrooms and tomatoes. Cook for another 5-7 minutes or until the chicken is tender. Remove the chicken to a serving platter and add r