YaDa Chef Private and Personal Chefs

Using sesame seed butter - either store bought or homemade - is egg, nut, soy, and dairy free. Sweetened with  honey, we used organic raw, and fruit, this delicious oatmeal base cookie is exceptionally easy. What you will need: 6 1/2 tablespoons of tahini (we think that peanut butter can be used - though the recipe will of course have nuts in it - the taste will not be quite the same but should work) 1/2 cup of honey 1/2-3/4 teaspoon of ground cinnamon 1 1/2 cups uncooked oats (quick cooking oats are optimal but old fashioned will work too) 1/2 cup chopped dates (and/or raisins, and/or banana, and/or chocolate chips, and/or walnuts) What you do: Preheat your oven to 350 degrees F (175 C). Grease your cookie sheet(s). ** We over greased our cookie sheet in fear the honey would crystalize and stick. Was a mistake. It does not appear much greasing is needed in our experience **. In a medium bowl, combine the tahini, honey and cinnamon. Mix in the oats and fruit(s)

Remoulade is a French invention and was most likely used as a condiment for meats. Today we see it more as a fish sauce, rather like the English tartar sauce. I like mine with minced cornishon, which you can add to the below recipe. 1 cup/225ml mayonnaise   2 hard-boiled eggs, chopped 1 clove finely chopped garlic 1 teaspoon/5ml dry mustard 1 tablespoon/25ml chopped Italian parsley ½ teaspoon/2ml minced chives 1 tablespoon capers, chopped 1 teaspoon/5ml anchovy paste (substitute 3-4 minced) Juice of ½ lemon 1 teaspoon/5ml chopped dill Mix ingredients and allow to stand for 2 hours before serving to marry flavors. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Need a little something different and elegant - a little rustic?  This soup is the answer.  It is thickened with potatoes, not flour, and is hearty enough to serve as a luncheon main course or starter for your next dinner party. Ingredients: 1 large head white cauliflower with leaves 2 medium potatoes (about one pound) 1 handful dandelion leaves (or fresh celery leaves) 1 small onion, chopped 2 cups/500ml vegetable stock (water or chicken stock is fine) 1 tablespoon Italian seasoning 2 cups/500ml cauliflower water salt and white pepper, to taste (black pepper is fine) 1/2 cup/125ml white wine 1/2 - 1 cup/125-250ml cream or milk (regular or vegan is fine), optional croutons Directions: Wash and trim the cauliflower, keeping the pale-green inner leaves that cling to the head.   Separate the head into florets and cook in a large pot of salted boiling water for 3-4 minutes.   Drain the cauliflower, reserving 2 cups of the cooking water. Wash, pare and dice the potatoes.  Put the potatoes,

Recently we found ourselves with a glut of field greens.  Lovely, green and deep purple, and eggplant with no one to eat them. We believe in using and eating food, not throwing it away.  So what could be done to preserve the goodness at hand?  Soup came to mind, but you can eat only so much soup and it has a tendency to get “grainy” when frozen.  Juicing was another option, but our illustrious leader (Chef Ya) decided to go a different route.    The sauce pesto originated in the northern region of Italy, Liguria, Genoa.  According to Wikipedia The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble  mortar and wooden pestle . The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle. Traditionally the sauce is made of basi

No need to salt the eggplant slices. This is done when the eggplants are old to remove liquid and some of the bitterness. The original eggplants where small oval shaped and cream or white coloured,like an egg, hence the name. Later they were bred to be the purple colour and this is why many call them “aubergine” Serves 4 2 large eggs 1 large eggplant, sliced into ½ inch/1.27cm rounds 1 cup/225ml half corn meal and half crisped rice crumbs 1 teaspoon/5ml salt 1/2 teaspoon/2ml ground black pepper 1/2 teaspoon/2ml garlic powder 1 tablespoon/15ml dried Italian Seasoning 1 tablespoon/15ml olive oil Sauce: 1 tablespoons/15ml olive oil 1 clove garlic, minced 2 cups/450ml tomatoes, diced ½ teaspoon/2ml salt ½ teaspoon/2ml black pepper pinch of red pepper flakes 2 tablespoons/30ml fresh oregano or 2 teaspoon dried ½ tablespoon/7ml fresh rosemary, minced or 1 teaspoon/5ml dried ½ cup/118ml/90g vegan parmesan cheese 4 ounce/114g vegan mozzarella chees

Paris Mash is a recipe created by Joel Rubuchón.  Originally it is said the ratio was 1:1, Now it is standard to do a 2:1 potato to butter ratio.  Robuchon potatoes are cooked in lightly salted water with skins on and then drained. the potatoes are then peeled and passed through a food mill .. dried out over a low flame and then emulsified with butter and cream. And, then to achieve that velvety texture, the potatoes are passed several times through a fine drum sieve. Serves 4-6 450g “boiling”potatoes (red potatoes, yukon gold, fingerling) 250g unsaltedbutter 1 1/2 cups/200ml cream 1/2 teaspoon/2ml sea salt 1/2 teaspoon/2ml white pepper Place potatoes in a pot large enough to cover the potatoes by 1 inch/2.5 cm with water. Generously salt water. Bring to a boil, cover and reduce medium low to a simmer potatoes for 25-30 minutes or potatoes are easily pierced with a sharp knife. Once cooked drain potatoes and let cool for a few minutes. While potatoes are cooling add cre

Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't! Coarse salt and ground pepper 1 pound/450g rigatoni 2 heads broccoli, cut into florets 1/4 cup/60ml extra virgin olive oil 2 garlic cloves, minced zest of one lemon, plus 2 tablespoons/30ml lemon juice 4 anchovy fillets, minced 1 pound/450g sweet Italian sausage, casings removed Parmesan, grated, for serving In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup/250ml pasta water; drain pasta and broccoli. In a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon/2ml salt, and 1/4 teaspoon/1ml black pepper.  Add sausage to the  pot the pasta was coo