YaDa Chef provides personal chef and event catering services throughout south Florida from the Palm Beaches to the Keys. Although we are based in south Florida we go where ever our clients take us throughout the United States as well as the world. Contact us by email: email@example.com, or by phone: +1 954-367-YADA (9232).
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JC’s Croissants Recipe
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 sticks/277g unsalted butter cut into 1/2 inch/1.27cm squares
2 tablespoons/30ml AP flour
1 large egg for brushing
Prove the yeast by pouring warm water into your stand mixter with the yeast, 1 tablespoon/12g sugar, and 1/2 teaspoon/2ml salt. It should foam in 3-5 minutes. Put the flour, oil, sugar, and salt into the bowl of a stand mixer fitted with a dough hook. With the machine on low slowly pour in the milk . Mix for 1 to 2 minutes, until a soft, moist dough forms on the hook. If the dough is to dry, add more milk, 1 tablespoon at a time. Stop the mixer and look into the bowl. All the flour should be incorporated. Set the mixer to its highest speed and work the dough until it is smooth about 4 minutes. Remove the dough from the mixer, wrap it in plastic and put it in a plastic bag, leaving a little room for expansion. Keep the dough at room temperature for 30 minutes to give the gluten time to relax; then refrigerate the dough for 8 hours or overnight.
Attach the paddle attachment to your mixer. Add the cold butter and flour,beat the butter and flour first on low then on the highest speed until smooth and the same consistency as the croissant dough, about 2 minutes. Reach into the bowl and poke around in the butter to make sure that its evenly blended-if you find any lumps, just squeeze them between your fingers. Scrape the butter onto a large piece of plastic wrap and give it a few slaps to knock the air out of it. Mold it into an oval 6 x 1 inch 15.24 x 2.5 cm round or rectangle. Wrap it tightly and refrigerate until needed.
Adding the butter to the dough:
Place the croissant dough on a generously floured large work surface cold(marble is ideal and sprinkle the top of the dough lightly with flour. Using a long rolling pin, roll the dough into an oval approximately 10 inches/25.4 cm wide and 17 inches/43cm long. Brush the excess flour from the dough. Center the chilled butter across the dough and fold the top an bottom of the dough over the butter to make a tidy package. Gently and evenly stretch the folded layers of dough out to ther sides and press the edges down firmly with your
fingertips to create a neatly sealed rectangle. If you own a French rolling pin (one without handles)now’s the time to use it. Hold one side of the dough steady with your hand and strike the other side gently but firmly with the rolling pin to distribute the butter evenly. As you hit the dough you will see the butter moving out into the crevises. After pounding you should have a 1 inch/2.5cm thick rectangle about about 14 inches/35.5cm long and 6 inches/15.25cm wide. Keeping the work surface and the top of the dough well floured, roll out the dough. Now we are going to fold this like a business letter into thirds. Take the top part and fold it 1/2 of the way down then fold the bottom over the folded top portion. You should have three (3) layers. That is your first “turn”. Now roll the dough back out into a 14 inches/35.5cm long and 6 inches/15.25cm wide rectangle. Repeat the folding into thirds (2nd turn), cover it with plastic and chill it for 1 to 2 hours; this way you won't risk having the dough go soft or the butter seep out. (Each time you wrap the dough, make sure it’s well covered-even a little air will cause the dought to form an unwanted skin.)
Create note with 1st, 2nd, and 3rd turns, and check off the 1st turn. If using a silicone mat, shake off the flour and refrigerate again to chill.
Remove the dough from the refrigerator and allow to rest at room temperature for about 5 minutes. Line your rolling surface with parchment paper or a silicone mat. Again, be sure to dust your rolling surface well. With the longest side facing you, roll the dough out to a 24 x 14 inches/61 x 35.5cm. Repeat the folding as you did for the first and second turns. Roll out again to a 14 inches/35.5cm long and 6 inches/15.25cm wide rectangle. Repeat rolling and folding again for the fourth time. This time fold the long ends until just before they meet in the center of the dough. Fold the two sides like you are closing a book (you should have four (4) layers. Refrigerate for at least 2 hours and check off "2nd turn" on the note you created. For the third turn: Start agian with a 14 inch side running from your left side ti your right. Roll the dough into a rectangle 24 x 14 inches/61 x 35.5cm wide. Fold the left and right sides of the dough into the center, leaving a little space in the centrer, and then fold one side over the other as though you were closing a book. This is the famous double turn, also known as “the wallet”. Chilling the dough: Brush off the flour, wrap the dough in plastic and refrigerate for 2 hours. At this point you can divide the dough in half, wrap tightly and freeze for up to 1 month.
Rolling out your croissants:
Line one or two large baking sheets with parchment paper or silicone baking sheets, depending if you using half or the full recipe. On a well floured rolling surface roll out your dough to about 24 x 14 inches/61 x 35.5cm. If you desire, you can trim any uneven pieces off. Wrap any scraps in plastic wrap or store in a ziplock bag and refrigerate them. You will be using them later. Working with a pizza cutter or a large, very sharp knife, cut triangles from the dough. This is done most easily by making a diagonal cut on the left hand side to geet the pattern started; save the uneven piece of dough. Measure off a 4 inch/10cm base and begin
cutting the triangles, always cutting from bottom to top. You'll have another scrap when you reach the other end-you'll use these scraps when you shape the croissants. Unfold each pair of triangles and cut them in half to seperate. You should have 10 to 12 maybe 14 triangles; set them aside while you clear the work surface of all flour. Line two large baking sheets with parchment paper.
Shaping the croissants:
Moisten your hands with a wet towel. Working with one triangle at a time, gently stretch the base to widen it slightly, then, holding the base of the triangle in one hand, run the fingers of the other hand down to the point of the triangle. Use your thumb to pull and stretch the dough until it’s almos twice the original length-have courage and tug; the extra length is what allows you to make a large croissant with sufficient rolls to show off it’s layers of dough. Place the treiangle, point toward you, at arm distance on the work table this will give enough space to roll the croissant into shape with-out having to lift it in mid-roll) Pull off a little piece of the reserved scrap dough, mold it into a small football shape and center it on the wide top part of the triangle-this will help make the “belly” of the croissant plump. Fold about 1/2 inch/1.25cm of this wide end over itself and press the ends down once to secure. With you palms and fingers positioned over the flattened ends of the croissant and the heels of your hands on the flat work surface, roll the croissant toward you-try to keep your hands moving down and out to the sides as you roll- ending with the point of the triangle tucked under the croissant. A well shaped croissant-and it takes practice to achieve one-will sport at least six clearly accountable sections, or ridges, from rolling. Place the croissants on one of the baking sheets, leaving room for them to triple in size without touching one another. Repeat with the other half of the dough.
Glazing and Rising:
Give the croiossants a last gentle plumping, carefully turning the ends down and toward the center to produce the classic croissant shape. Brush the croissants with egg wash and allow them to rise, uncovered, at room temperature for 3 to 4 hours, until
tripled in size and spongy. (Reserve egg wash, covered in the refrigerator.) The ideal place for rising is a turned off oven (one with a pilot light is fine) containing a pan of hot steamy water. To test that they are properly risen, wet your fingers and squeeze the end of a
croissant:It should offer no resistance and feel almost hollow.
Preheat oven to 350F/176C/Gas Mark 4
Brush the croissants once again with egg wash and bake for 12 minutes. Rotate front to back and bake another 4 to 6 minutes, until the croissants are deeply bronzed. Cool on racks.
This vegan Eggplant Bacon recipe takes all the flavor and crispiness of bacon and packs it into thinly sliced eggplant! INGREDIENTS 2 medium eggplant 2 Tbsp soy sauce 30 mL, or tamari for GF option 1 Tbsp toasted sesame oil 15 mL 1 Tbsp olive oil 15 mL 1 tsp pure maple syrup 5 mL 1 tsp lemon juice 5 mL 1 tsp smoked paprika 1/2 tsp each salt, 1/2 tsp black pepper 1/2 tsp cumin 1/4 tsp vegan Worcestershire sauce INSTRUCTIONS Prep : Preheat air fryer or oven to 300 degrees F (150 C). Cut eggplants into quarters lengthwise, then thinly slice into long strips resembling bacon (about 1/8 inch thick, a mandolin slicer makes this easier). Flavor : In a small bowl, stir to combine all remaining ingredients. Liberally brush onto both sides of eggplant slices. Cook : If air frying, place bacon in a single layer in your air frying pan and cook for 10 to 15 minutes, until dry and browned. If baking, place on a parchment
Normally this is deep fried and full of fat, which is what you get on most movie and commercial shoots. This was served to the cast and crew shooting a commercial that was looking for healthy alternatives. I guarantee this flavour packed version will keep you coming back for more. Serves 4 1 1/4 cups long-grain brown rice 1/4 cup cornstarch 1 lb snow peas, trimmed 4 garlic cloves, sliced 2 tsp fresh ginger, grated 3 tbsp light-brown sugar 2 tbsp soy sauce ½ tsp red-pepper flakes 2 large egg whites ½ tsp sea salt ¼ tsp ground pepper 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces 2 tbsp canola oil Cook rice according to package instructions. In a large bowl, stir together 1 tablespoon cornstarch and ½ cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. In another bowl, whisk together egg whites, remaining 3 tbsp cornstarch, ½ teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and to
Lentils are just full of protein and are one of the oldest domesticated crops. Lentils come in a wide variety of colours, the most common are red, green and brown. Serve this soup hot or cold and feel free to drizzle a bit more olive oil on just before serving, Serves 4 1 cup/225g lentils 2 1/2 cups/625ml water 1 teaspoon/5ml sea salt 2 medium potatoes, peeled and diced 1/2 pound/225g zucchini cubed 1/2 pound/225g leeks cleaned and sliced 1 stalk celery, sliced 2 tablespoons/30ml olive oil 1 onion diced 2 cloves garlic crushed 2 tablespoon/30ml chopped parsley 1/2 teaspoon/2ml black pepper Juice of 2 lemons Simmer potatoes, zucchini, leeks, and celery in large saucepan with water for 15 minutes. Add lentils , cook for 10 minutes longer or until most of the liquid is evaporated. While the stew is cooking, heat a pan with olive oil on medium heat. Cook the onions for 7- 10 minutes to golden brown. Add garlic and cook for 1 minute. Add o
SERVES 6–8 2 serrano chiles, stemmed, seeded, and finely chopped 2-4 large ripe avocados, pitted, peeled, and roughly chopped 1/2 medium white onion, finely chopped 6 cups/1.4L chicken or vegetable stock 1 cup/250ml heavy cream ⅓ cup/78ml fresh lime juice Kosher salt and freshly ground black pepper, to taste 2 plum tomatoes, cored, seeded, and finely chopped Combine the serrano chiles, the avocados, and the onion in a food processor or blender, and process until a smooth paste forms. Add stock, cream, and lime juice, and purée until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours. Garnish with tomatoes. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com firstname.lastname@example.org | 954-367-YADA (9232)
Butterscotch Pudding (Dairy-Free, Egg-Free, Vegan) Butterscotch pudding is traditionally prepared with brown sugar, vanilla, milk (or cream), eggs and butter, but this dairy-free (and vegan!) version cuts down on the calories and fat significantly while still keeping a rich texture and butterscotch flavor. This pudding makes a nice and easy weeknight dessert, lunchbox sweet or after school treat. (For lunchbox desserts, after the pudding has cooled and chilled completely, Portion the pudding into individual sealable cups for easy, grab and go homemade sweets. For a richer pudding with a nutty flavor, use coconut milk in place of the almond milk in this recipe. 3 tablespoons/45g cornstarch ¾ cups/165g dark brown sugar, packed 1/8 teaspoon/.5ml salt 2 ¼ cups/560ml unsweetened plain almond milk, divided 1 tablespoon/15g vegan soy free margarine, softened 1 teaspoon.5ml vanilla Gather all of your ingredients. (Puddings cook quickly, so it's best to have everything you need
What are the therapeutic benefits of ginger? Below are examples of some scientific studies on ginger and its current or potential uses in medical treatment. Inf lammation of the colon A study carried out at the University of Michigan Medical School found that Ginger Root Supplement administered to volunteer participants reduced inflammation markers in the colon within a month. The study was published in the journal Cancer Prevention Research. Experts say that inflammation of the colon is a precursor to colon cancer. Co-researcher Suzanna M. Zick, N.D., M.P.H., explained that by reducing inflammation in the colon a person reduces their risk of developing colon cancer. Zick said "We need to apply the same rigor to the sorts of questions about the effect of ginger root that we apply to other clinical trial research. Interest in this is only going to increase as people look for ways to prevent cancer that are nontoxic, and improve their quality of life in a cost-effect
Recipe provided by: Lucas Cappel Description: If you like pastries, sometimes you bake muffins and biscuits. But what about those who don’t like sweet ones or follow the keto diet? Of course, bake the keto biscuits! We will tell you how to make bacon and cheese biscuits that are hard to believe to be keto. Forget about the common mistake of eating boring and monotonic meals when you follow a keto diet. You can deepen your ketosis using the best MCT oil , and now, even with a limited range of products, you can find many ways to diversify your menu! From small snacks to full-fledged dishes that quickly feed the whole family, you can prepare keto recipes as simple and easy as possible. Want to know how to make cheese biscuits? Stay with us and find 2 delicious bacon cheese biscuits recipes. Cheesy bacon biscuits with basil and jalapeno Ingredients: Bacon - 200 g Cheese - 200 g Eggs - 2 pcs Cream - 1 cup Butter - 100 g Almond (or coconut) flour - 2 cups Baking powder – 1 ½ tsp C
Have some fun with your food this Halloween! This cozy chili is made in a slow-cooker, so all you have to do is roast the tomatillos and add everything to the pot. Don't forget the tortilla ghosts! Ingredients: 2 pounds tomatillos, husked 3 tablespoons canola oil, plus more for tortillas 3 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces Salt and pepper 1 white onion, chopped 6 cloves garlic, smashed 2 pounds Cubanelle peppers, seeded and chopped 2 poblano peppers, seeded and chopped 1 tablespoon cumin 1 cup low-sodium chicken broth 2 tablespoons packed light brown sugar 1 tablespoon lime zest 8 white corn or flour tortillas 1 cup sour cream 4 scallions, sliced Preparation: 1. Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 tsp. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 minutes. Allow to cool slightly. Chop and place in a large (6- to 7-quart) slow cooker.
The latest Utopias beer has an ABV of 28 percent. By Jelisa Castrodale Every two years, Boston-based brewery Samuel Adams releases a new version of its Utopias limited-edition beer . Both the retail price and the alcohol content of this high-gravity beer could make your eyes water — but the latter is the reason why it won't be on a single shelf in 15 different U.S. states. According to CNN, this year's Utopias has an ABV of 28 percent, which means that it's legally prohibited from being sold in Alabama, Arkansas, Georgia, Idaho, Missouri, Mississippi, Montana, North Carolina, New Hampshire, Oklahoma, Oregon, South Carolina, Utah, Vermont, and West Virginia. Those states each have a limit on the ABV of any beer that can be sold, and it's safe to say that Utopias blows right past it. CREDIT: SCOTT EISEN / BLOOMBERG VIA GETTY IMAGES Samuel Adams says that supplies of this year's Utopias are "extremely limited" — CNN estimates that only about 13,000 bott
Ingredients 8 ounces/227g whipped cream cheese 1 cup/130g powdered sugar 2-3 Tablespoons/30-45ml graham cracker crumbs 16 medium-large strawberries Directions In a food processor, combine cream cheese and powdered sugar. Put the combined cream cheese and powdered sugar mixture in a bowl. Put the graham cracker crumbs into another bowl. Dip the wider end of the strawberry in the cream cheese mixture, then roll it around in the graham cracker crumbs. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach email@example.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs