Quick history of quiche

Today is Quiche Lorraine Day. Did you know this dish originated in Germany? According to foodreferences.com; "Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.

The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine.  Add onions and you have quiche Alsacienne.  The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust".    So we are wondering "Do real men eat quiche"? For recipes and videos go to www.yadachef.com

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Jacques Pepin's Flatbread Recipe

I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic. Serves 6 1 1⁄2 cups/188g regular all purpose flour 1 cup/250ml water 1⁄4 teaspoon/2ml baking powder 1⁄4 teaspoon/2ml salt 2 tablespoons/30ml olive oil 2 tablespoons/30ml water Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients. Heat a non-stick 10" / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.) Add remaining water around the outside of the dough where it meets the pan; the o...

Chocolate Sorbet Recipe

2 1/2 cups/625ml water 1 cup/192g sugar, granulated 1 /2 cup/56g unsweetened cocoa 1/4 cup/45g bittersweet chocolate grated In a saucepan, combine 1 cup of water, the sugar and cocoa powder - whisk until dissolved over medium heat. Remove from heat and stir in bittersweet chocolate until dissolved. Add the remaining water and remove from heat. Let cool. Pour into ice cream maker and process according to the machine’s instructions. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Reese's Bats Are The Perfect Halloween Snack Absolutely batty!

These Reese's bats check all the boxes: delicious, adorable and super easy. Not to mention they're a total blast to make with kids! You only need four ingredients: mini Reese's, Oreos, peanut butter, and candy eyes. To start, separate the Oreo cookies from the cream. (What you do with the cream is entirely up to you.) Next, slice them in half. There may be some casualties as Oreos can be a bit crumbly, I suggest using a serrated paring knife. Next, attach them to your Reese's with a dab of peanut butter. Apply the same peanut butter method for the eyes and you've got your bats! see the video private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs

Today is national Frappe Day!

Get your coffee on and enjoy yourself. If they weren’t super expensive (and filled with who-knows-what as far as the ingredients go), We would be at Starbucks getting a “frappucino” pretty much every day. To avoid that scenario, we came up with a simple, yet delicious, homemade version. The secret ingredient in this drink is organic, freeze-dried, instant coffee. It’s tasty and convenient! And it’s perfect for making blended iced coffee drinks. Sure, you can make a blended iced coffee drink with chilled brewed coffee but we don’t make ours that way, so we can’t help you out as far as a recipe goes. You need a good blender for this recipe. Not necessarily an expensive one, but one that won’t crap out on you when you attempt to blend lots of ice in it. By the way, you know what makes this iced coffee frappe even more delicious? You guessed it: ICE CREAM! Add a scoop or two of vanilla (or chocolate or coffee) ice cream for extra deliciousness. If you do so, you may want to cut back ...

1960‘s Catalina Salad Dressing Recipe

1/2 cup onions, grated 1/2 cup ketchup 1/2 cup sugar 1/2 cup red wine vinegar 1 teaspoon paprika 1/2 teaspoon Worcestershire sauce 1 cup salad oil Salt and pepper to taste Grate onion. Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a blender. Pulse until blended. With the blender running, slowly add the oil, salt and pepper. personal chefs and event catering Hollywood / Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

President's Day - A Little History

Presidents’ Day , officially Washington’s Birthday , in the United States , holiday (third Monday in February) popularly recognized as honouring George Washington and Abraham Lincoln . The day is sometimes understood as a celebration of the birthdays and lives of all U.S. presidents. The origin of Presidents’ Day lies in the 1880s, when the birthday of Washington—commander of the Continental Army during the American Revolution and the first president of the United States —was first celebrated as a federal holiday. In 1968 Congress passed the Uniform Monday Holiday Bill, which moved a number of federal holidays to Mondays. The change was designed to schedule certain holidays so that workers had a number of long weekends throughout the year, but it has been opposed by those who believe that those holidays should be celebrated on the dates they actually commemorate . During debate on the bill, it was proposed that...

Chorizo with Corn, Cherry Tomatoes, and Zucchini Recipe

yielding 4 main dishes or a side dish for 8: in 15 minutes! 1 tablespoon/15ml olive oil 2 links Chorizo, skinned of the casing and sliced ¼ inch on the bias 1 medium zucchini, sliced in half the long way, and then made into 1/4 inch/6.35mm coins 2 cloves garlic, chopped 1/2 cup/125ml white wine (optional) 4 ears corn, kernels sliced from ears (I lay the ear onto the cutting board and slice) 1 pint/298g cherry tomatoes, halved 6 ounces/170g(1/2 can) white beans, well rinsed 1 ounce/28g lime juice or 1 tablespoon/15ml of a clear vinegar (cider or rice vinegar) Salt and pepper to taste 1 big handful of basil leaves Heat oil in a pan over med...

How to Throw the Perfect Late Summer Party

When the summer heat hits, it’s time to break out the barbecues. There’s no better occasion to have a party than on the weekend. Gather friends and family and prepare for a party to really kick off the coming season in style without breaking the bank. Get the Home Ready When hosting a party, you want to ensure that the entire house is spotless to start—yes, even the areas you don’t expect anyone to see. With that in mind, set aside a day or two before the big event to do a deep and thorough cleaning . Of course, you may not have the time or energy to put into 48 hours of scrubbing, so consider outsourcing the help by budgeting for a professional cleaning service. Prep Your Back Garden As you and the whole gang will be in the backyard, it makes sense to ensure your lawn is in as pristine condition as the inside. This doesn't have to be elaborate, however, as you could spruce up your space with weather-proof furniture and large umbrellas to protect people from the sun. Likewise, yo...

Roast Provencal Chicken Recipe

In honour of Bastille Day. Serves 4-6 1 roasting chicken 2kg/4 pounds 1 tablespoon/15ml olive oil 1/2 head of garlic, mashed into a paste 1 tablespoon/15ml/15g Herbes de Provence 1/2 tablespoon/7ml sea salt 1 teaspoon/5ml fresh ground pepper 1 lemon cut into wedges 3 baking potatoes cut into large pieces Preheat oven to 475F/ 246C/Gas 9. Pat chicken dry. Rub with olive oil. Mix garlic, Herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over the inside and outside of the chicken. Place the chicken on a wire rack set inside a roasting pan with potatoes scattered around the chicken. Roast chicken until the skin begins to brown, 25–30 minutes. Reduce heat to 350F/175C/Gas 4 and roast until an instant-read thermometer inserted into thigh registers 165F/87C, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232...

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