Heirloom Tomato Carpaccio Tea Recipe ft. Jamaican Spice at St. Regis SF #CookingWithTealeaves
A fresh Heirloom Tomato Carpaccio, with Laura Chenel’s goat cheese, Tealeaves Jamaican Spice emulsion, radish and pickled beets. This dish is a touch of summer, with four different colors of heirloom tomatoes, fresh herbs to compliment, verdure infused goat cheese, and smooth Jamaican Spice paste as tantalizing condiment. Bring in the warm months with Executive Chef Olivier Belliard’s bouquet of vibrant tomatoes. C'est magnifique!
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Heirloom tomato carpaccio with goat cheese and Jamaican spice condiment recipe:
1 of each color Heirloom tomato (red, yellow, green, black)
siphon of herb infused goat cheese
baby radish assortment
pickled beets
confetti flowers
fresh herb garden
Preparation:
1. Slice the heirloom tomato with slicing machine, very thin. Make sure you have various color of tomato as it will make it more colorful in the plate.
2. Prepare your sliced radish, portion in quarter your pickled beet and pick your herb.
3. Take a large ring and place it on your plate, it will guide you to place the sliced tomato. Alternate the different colors of sliced tomatoes on the plate. Fill the plate - making sure that you don’t pile too much of tomato; it needs to keep the feel of a Carpaccio.
4. Take the goat cheese mix, shake the siphon, and place some drops on top of the tomatoes.
5. Dispatch beet, radish slice, herb garden and confetti flower through your plate - giving some space between every component, allowing them to express themselves.
HERB INFUSED GOAT CHEESE
250 g Laura Chenel’s goat cheese (
15 g tarragon
125 ml heavy cream
Preparation:
Have the cream heated, then add the tarragon, leave it to infuse.
Once infused, strain and add to the goat cheese. Texture need to be smooth and almost running.
Place the mix on siphon with 2 ISI chargers, place in chiller.
JAMAICAN SPICE CONDIMENT
1 tbsp Tealeaves Jamaican Spice
1 tsp agar agar
Preparation:
1. Prepare the tea with Jamaican Spice blend. Once infused, strain
2. Add agar agar and bring to boil.
3. Pass through a thin sieve and set aside.
4. Allow the tea to set (~ time takes to slice tomatoes). Place it in robot coupe for 2 -3 minutes until it is smooth, and then place it in squeeze bottle.
Where to buy:
Jamaican Spice :
More Tea Recipes:
Lemon Verbena Iced Tea with Mountain Berry Ice Cubes:
Smokey Forestea Ramen with Smokey Bonito & Pork:
Seared Tuna with Tangerine Rooibos & Watermelon:
More on Chef Olivier Belliard of St. Regis San Francisco:
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About us: Known as the luxury tea blender to Michelin Chefs and five-star hotels worldwide, Tealeaves brings you not only an exquisite cup, but a way of living, beautifully. Order online for quality tea to your doorstep.
HEIRLOOM RECIPE Chili
Jump-start dinner with this easy foolproof Chili recipe from the Betty Crocker Cookbook—you'll be glad you did!
Mama's Blue Ribbon Sponge Cake - Heirloom Recipes
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
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Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Old Fashioned Coconut Cake - Fresh Coconut Cake - Mama's Southern Cooking
Fresh Coconut Cake Recipes are in our Vol. 1 Cookbook. Here are the free downloads:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fresh Coconut Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #coconutcake #coconutcakerecipe
Purchase Collard Valley Cooks Cookbooks:
Fresh Coconut Cake (recipes are in our Vol. 1 Cookbook)
***PREPARE WHITE LAYERS -COOL scroll down page
BUTTERCREAM ICING:
1 STICK ROOM TEMP. BUTTER CREAMED WITH 3/4 CUP CREAM OF COCONUT. ADD TSP. VANILLA AND 4 CUPS POWDERED SUGAR MIX UNTIL CREAMY.
Cream of coconut will have hard layer of grease on top. Mix well before adding to butter cream.
Coconut Filling and Topping:
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
Mix filling ingredients. Should be a little soggy. Split cake layers in half. Put thin layer of butter cream then a layer of coconut filling between each cake layer. Ice outside of cake with buttercream. Cover entire cake with remaining coconut filling. This cake is better after sitting in refrigerator for 2-3 days.
Caution: Fresh coconut sours, you cannot thaw in the microwave. Store cake in refrigerator.
Note: Fresh frozen coconut is usually found in the freezer section of grocery near frozen fruit and pie crusts.
White Cake Layers “Mamas
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 TSP.CLEARVANILLA FLAVORING
2 1/2 CUPS ALL-PURPOSE FLOUR(WHITE-LILY)
1 1/2 CUPS BUTTERMILK
OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK
Preheat oven 325 degrees. Using an electric mixer and mixing bowl, mix butter and shortening until creamy. Add sugar and mix until fluffy. Add egg whites. Add salt, baking powder, and soda, and vanilla. Add flour 1/2 cup at a time. After 1 cup is added, add buttermilk. Add remaining flour
and mix 2 minutes on medium speed. Pour into 3 well- greased and floured round cake pansor one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan. Do
not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean.
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
Subscribe to Collard Valley Cooks:
See our Latest Video Tutorials:
See our Most Watched Video Tutorials:
Shop Tammy’s Amazon Favorites:
Like us on Facebook:
Check out our website:
Shop our Kitchen Best Sellers:
We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over.
White Lily Sponsor:
Swaggerty Sausage Sponsor:
MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
#collardvalleycooksrecipes
#cookinglikemamadid
#countrycooking
#downhomecooking
#mama’ssouthernrecipes
#simpleingredientcooking
#easyrecipes
#churchcookbookrecipes
#simpleingredientrecipes
#southernrecipes
#grannygreenbeans
#potato soup
#southerncasseroles
#biscuittutorials
#oldfashioned
#southernsides
#southernsuppers
#simpleingredientrecipes
#mama’srecipes
#mostlovedrecipes
#fromscratch
#homemade
#southernbaking
#cakerecipes
#southernstyle
#southerntraditions
#comfortfood
Sam Bettle's Heirloom Christmas Fruitcake
Samuel and Gwen Bettle preserve an heirloom Fruitcake recipe from Sam's maternal grandmother Daphne Sterrit Greenwood. Sam and Gwen Bettle share the recipe and demonstrate how to make the cakes. Preparation in their kitchen took two hours, not counting buying the ingredients and two and a half hours baking in the oven.
Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France | Culinary Historians
Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France
Kitty Morse
In our speaker’s own words: “I’d never come across another suitcase quite like it. But what was the tattered black leather valise doing there, hidden behind a crocheted comforter on the top shelf of my late mother’s closet? The tarnished brass locking mechanism had already been sprung.”
… Looking up at me from inside la petite valise was a photographic portrait of a teenage girl dressed in the traditional Alsatian attire of the late 1800s, complete with an oversized black bow in her hair. Blanche Lévy-Neymarck, my great grandmother and namesake. Her portrait partially hid a pocket-size doctor’s notebook titled Carnet Médical 1936, the daily journal of Doctor Prosper Lévy, my great-grandfather, a distinguished army surgeon twice the recipient of the Legion of Honor, that commemorated the advance of the Germans on Eastern France from April to December 1940.
As I dug deeper, I retrieved another notebook containing close to 120 of Blanche’s handwritten recipes. This gave rise to the question: what would I do with all the information? The answer became clear. I would publish Prosper’s journal along with Blanche’s recipes—as a way to memorialize and breathe life back into a family so ruthlessly destroyed.
I translated journal and recipes from the French, and kitchen-tested the dishes for the American kitchen. My husband, Owen Morse, provided the food photography for Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France.
Biography
Kitty Morse was born in Casablanca, Morocco, of a French mother and British father, and emigrated to the United States in 1964. She began catering Moroccan parties while studying for her Master’s Degree at the University of Wisconsin-Milwaukee. Catering and giving Moroccan cooking classes eventually led to writing ten cookbooks, including the award-winning Cooking at the Kasbah: Recipes from my Moroccan Kitchen, The vegetarian table: North Africa, and The Scent of Orange Blossoms: Sephardic Cuisine from Morocco. Her first memoir, Mint Tea and Minarets: a Banquet of Moroccan Memories, which she translated into French as Le Riad au Bord de l’Oued, were recipients of a Gourmet World Cookbook Award.
Kitty’s career as a food writer, cooking instructor, and tour leader spans more than three decades. She has contributed articles in French and English to leading publications in the US and abroad, and has been a guest on local and national television stations. She is a staff writer for winedineandtravel.com, an award-winning online travel magazine. Kitty has lectured around the country on Moroccan cuisine and culture. One of the highlights of her career was cooking alongside Julia Child to benefit the International Association of Culinary Professionals. Kitty lives in Vista, CA.
To order books: Unsigned copies of Bitter Sweet are listed on Amazon.com as a preorder. The books will be available in March 2023.
For a signed copy shipped directly, please contact Kitty Morse at kitty@kittymorse.com. Shipping via media mail in the US only. Send a check for $37.50 made out to Kitty Morse, La Caravane Publishing, P.O. Box 433, Vista CA 92083.
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