Three Advantages of Having a Personal Chef

Hiring a personal chef will not only reinvent your dinners, but also change how you think about food. Cooking can be a complicated, lengthy practice, which is why many people turn to a quick sandwich or can of tomato soup for dinner.

Put aside that sandwich and soup and hire a personal chef.

1. A Chef Know What Foods To Purchase

How many times have you taken a trip to the grocery store and wastefully spent money? You purchase something you think you'll eat, but it just sits in your pantry until the expiration date passes by. A personal chef will prevent this from happening. He or she will know exactly what to buy and how much of it is needed to cook a meal.

2. Convenience

Place yourself into this situation: you've been at work since 9 a.m. and the minute hand just struck 5 p.m. You rush home to pick your daughter up from school so you can drop her off at her softball game. By the time the game ends, it's already 7 p.m. You have no time to cook dinner, so you order takeout at a fast-food restaurant. Personal chefs will not only reduce your stress, but they can ensure you eat healthy after a long day.

3. Fresh meals

Imagine coming home every day and instead of having the same old ham-and-cheese sandwich, your personal chef cooks up a delightful meal YOU want.

Are you already hungry? A personal chef will introduce you to new meals you never knew existed.

personal chefs and event caterering

Miami + Miami Beach + Fort Lauderdale + Palm Beach

www.yadachef.com

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

Quinoa Salad Recipe - Gluten Free

Quinoa (pronounced keen-wah) has been grown for thousands of years in the Andes mountains in South America. It is often thought of as a grain, but it is actually the seed of a leafy green plant called Chenopodium (also known as goosefoot), which is related to Swiss chard and spinach. The first time I encountered quinoa I was living with my cousin in Manhattan on the lower east side. She was not the most handy person in the kitchen. When I walked in she yelled from her bedroom that the air-popper may be broken as she tried to “pop” the little seeds like you would pop corn and they got sucked into the air vents . Serves 4 2 ½ cups/625ml water or vegetable broth 2 cups/450ml quinoa 2 cups/450ml broccoli ¼ cup/59ml red bell pepper ¼ cup/59ml yellow bell pepper ¼ cup/60ml canola oil 2 tablespoons/30ml fresh lime juice ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper Bring water or broth to a boil (if using water add salt). Add quino...

How to Stay Healthy on a Gluten-Free Diet

While the movement to label boxes of food as “gluten-free” has certainly made a gluten-free diet much easier, eating right on any diet can be a challenge. Gluten-free diets can be just as healthy or unhealthy as any other diet, so it’s important to watch what you eat and ensure you are receiving adequate nutrition. Follow some tips to get your gluten-free diet off to the right start. Stay Positive It’s an adjustment to go gluten-free, particularly if you’ve had foods with gluten your entire life up to this point. Don’t focus on what you can’t eat but rather what you can -- you can open up your palette to new flavors you might not have tried before. Allow yourself some mistakes from trial-and-error as you discover what foods you might have to cut out and what foods you can add to your diet. Don’t cheat, either -- if you’ve experienced some negative symptoms of celiac disease or just general gluten intolerance, you know even a tiny bit of gl...

Healthy Chicken Tetrazzini Recipe

So many people in the USA have leftovers after Thanksgiving. Although to me the best are the turkey and stuffing sandwiches. Here is a tried and true recipe. Although many think of this as an Italian dish. It is believed to have been created by Ernest Arbogast, chef at the Palace Hotel in San Francisco CA in honour of the Italian opera star Luisa Tetrazzini. *Tip for sauce. It is generally thick enough when you dip a spoon in it and if you run your finger down the back a line is made in the sauce. Serves 4 396 calories 4 ounce/125g baby bella mushrooms 4 ounce/125g mixed mushrooms 1 tablespoon/15ml olive oil 4 chicken thighs, cut into bite-sized pieces ¼ teaspoon/1ml salt 1/8 teaspoon/.5ml black pepper 2 cloves of garlic, peeled and finely sliced 1 cup/250ml white wine 1 pound/450g spaghetti 2 ½ cups 625ml rice milk mixed with 2 tablespoons/30ml cornstarch handful vegan parmesan cheese 10 basil leaves, torn into pieces Preheat the oven to 400F/204C/GasMark 6. Cook...

Pastes that put the Pizzaz in your Plate

It is grilling season again. One of the biggest problems is over-cooked under seasoned meat, fish and vegetables. That and everything soaked in ooyie gooyie red stuff be it “BBQ” sauce or ketchup. We find that quick pastes or “wet rubs” both flavour and help your foods brown nicely. So whether your in the mood for a something with a bit of fruit, Indian, Moroccan, Asian inspired and more we've found some quick and easy recipes to help you YaDa Too! Floribbean Pineapple white fish, chicken, and pork 1 tablespoon/15ml coconut oil 4 teaspoons/20ml cumin 1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple) Apple Curry sword fish, tuna, chicken, pork, lamb 1 tablespoon/15ml canola oil 1 tablespoons/30ml curry paste (you can used 2 times the powder if you do not have the paste) 1/2 cup apple juice concentrate Jerk Style fish, chicken, pork, lamb, mutton, beef 1 tablespoon...

Gluten Free Minorcan Clam Chowder Recipe

This Floridian favorite — allegedly introduced by the Spanish who came over from the island of Minorca — is tomato-based and usuall y the hottest of all chowders. It contains several types of peppers, including habanero and, critically, datil chiles (hard to find anywhere except St. Augustine Florida). The Spanish were the first well-documented Europeans to settle the North American shores, there is no reason not to think that this was the first European clam chowder in the Americas. 1/8 pound/57g salt pork or smoked bacon chopped fine 2 large onions chopped 1 bell pepper chopped 2 cups/480g fresh clams, chopped fine, juice reserved 1-2 datil peppers, minced 3 cups/540g canned plum tomatoes drained, seeded, and chopped 1/2 cup/125ml tomato puree 1/2 tablespoon thyme, crumbled 1/2 tablespoon salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1-2 bay leaves crushed 2- 8 ounce bottles clam juice 3 cups/710ml fish stock 2 cups/306g new potatoes, diced Saute pork in ...

European Crusty Rolls and Recipe

There is an art to making those wonderful rolls and every crusty bread you find in France. There are also rules to make sure you are gett ing only the finest of products. We have been working to Take the Mystery Out of the Kitchen. Below you will find a recipe that will result in the most delicious, crusty on the outside and chewy on the in with a wonderful crumb. Let us first explain a bit about the rules all French bakers (at least in Paris) must abide by. Article 1 -- Bread called "pain maison" or an equivalent name can only be sold under those names if the bread has been entirely kneaded, worked and cooked on their place of sale to the ultimate consumer. However, this denomination can also be used when the bread is sold away from the premises to the ultimate consumer by the professional who ensured that the operations of kneading, shaping and cooking occurred at the same place. Article 2 -- Bread called "pain de tradition française", "pain tradi...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Béchamel or Veloute Starting with the Basics (Recipe Included)

When starting out in the professional kitchen, whether it is via a classroom or in a real live restaurant it is best to start with the basics. When starting the “sauces” portion of education you start with the basics which are usually stocks, broths etc. You also learn the basics of building the sauces and eventually work up to the “Saucier”. The Saucier (sauce maker or sauté cook prepares sauce and warm hors d’oeuvres, completes dishes and might sauté items). A saucier is just below the sous chef, and as such is a much respected position. There are two basic sauces that are the base of many, many classic dishes and once you master these you can greatly expand your culinary repertoire. They are the béchamel and veloute sauces. The base of both sauces start with a “roux”. A roux is a combination of a fat, usually butter, and flour in equal proportions. The butter is melted over medium low to medium heat. The flour is sprinkled on, stirred to combine then cooked for 1-2 minute...

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