Thermador Chef Kyle Jakobi's Signature Recipes

Thermador Chef Kyle Jakobi’s Signature Recipes


Crème Brûlée
- 6 egg yolks
- 3 cups sugar
- 32 ounces cream
- 1 vanilla bean

1. Heat cream over medium heat until warm.
2. Mix eggs and sugar together with cream, beat together until white paste.
3. Slowly temper in the cream, making sure not to scramble eggs.
4. Pour into 4- to 6-ounce ramekins, set inside water bath in oven, bake on 325 degrees for 45 minutes.
5. Once done and cooled, sprinkle with Turbinado sugar (sugar in the raw), and use blow torch.

Orzo Pasta Salad
- 1 pound Orzo cooked al dente
- 1 large carrot, very finely diced
- 1 red onion, finely diced
- 1 celery stick, finely diced
- 1 clamshell full pear tomatoes, halved
- Sunflower seeds or pine nuts, toasted
- 6 ounces golden raisins
- ¼ cup mint
- ¼ cup parsley
- 1 tablespoon thyme
- 3 tablespoons white balsamic
- 5 tablespoons olive oil
- A squeeze of lemon and lime
- Salt and pepper

Combine all ingredients, except for pasta. Fold in pasta. Refrigerate for a day.

Goat Cheese and Strawberry Salad

- 4 ounces goat cheese, crumbled
- 8 ounces strawberries, quartered
- 4 ounces cashews
- 1 pound baby romaine or buttered lettuce, washed and chopped
- ¼ cup Yuzu dressing (lemon or lime work, too)
- 1 tablespoon honey, or agave
- 1 teaspoon Dijon
- ½ cup olive oil
- Salt and pepper

Mix Yuzu with honey and Dijon, whisk in olive oil gradually until all gone.
Assemble lettuce on platter, dress with strawberries, cashews, pour dressing over salad finish with cheese. Add salt and pepper.

Tomato Jam (to be served as a garnish for any type of red meat)
- 1 ½ pounds Roma tomatoes, cored and chopped
- 1 cup sugar
- 2 tablespoons lime juice
- 2 teaspoons fresh ginger
- 3 cardamom pods
- 1 cinnamon stick
- 3 cloves
- 1 Serrano pepper seeded and minced
- Salt and pepper

Combine all ingredients and bring to a boil for two minutes.
Lower to simmer and cook for 1 to 1 ½ half hours.
Refrigerate for up to one week, but can also be canned.

Salmon Wellington

- 1 sheet puff pastry dough rolled out to 1/8 inch thick
- 2 pounds spinach, blanched and drained well
- 1 tablespoon shallot, teaspoon garlic
- ¼ quarter teaspoon nutmeg
- 1 tablespoon dill chopped fine and fresh
- 1 three-pound salmon fillet

Sauté shallots and garlic. Add spinach in pan. When spinach goes soft, drain in colander — make sure to completely drain spinach.
Roll out pastry, brush with butter. Add ½-inch thick layer of spinach to pastry. Lay fish on top, seasoned with dill.
Wrap it up, score top and bake on 425 degrees for 30 minutes.