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Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun!  YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity.  Each class is a new experience.  Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen.  Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to familiari

Potage Parmentier/Vichyssoise (Leek and Potato Soup) Recipe

  You can reduce cooking time using a pressure cooker. Add all the ingredients except for the cream. Place the lid and bring to full pressure. Lower the heat to stabilize and cook for 5 minutes. Remove from heat and release the pressure. Take off the cover and simmer for 10-15 minutes uncovered then follow the remaining steps. Serves 4 1 pound/450 grams sliced potato 1 pound leeks, rinsed and sliced including the tender part of the green 2 quarts/2 liters water or chicken stock 1 tablespoon/15ml salt 1/4 teaspoon/1ml ground white pepper (optional) 1/4 cup/60ml heavy cream Add the potato, leeks, water or stock and salt to a large pot.  Bring to a boil on hight then turn down heat to medium and simmer partially covered for 30-40 minutes or the vegetables are very tender.  Place the mixture in two (2) batches in the blender or your can sieve through a food mill (smallest disk).  Once pureed pour in the cream. You may season with white pepper if you wish.  Serve hot or ch

Turmeric Milk Recipe and Its Benefits

A classic comforting warm and boldly spiced turmeric milk with a hint of sweetness. INGREDIENTS 2 cups/250ml of homemade almond milk 1 tablespoon local honey 1 tablespoon coconut oil, optional 1 teaspoon ground turmeric 1 cinnamon stick or 1 teaspoon ground cinnamon small pinch of black pepper and grated ginger (fresh is best) INSTRUCTIONS Simply pour all ingredients into a small saucepan and bring to a light boil, reduce heat and drink warm. You may also consume this chilled, but warm is best. Strain if you have large pieces of ginger, cinnamon, peppercorns, etc. Enjoy! NOTES * You may use whatever milk you prefer: I recommend coconut or almond milk. Subtle Variations  Add 2-3 whole cardamom pods while boiling Add 2-3 whole black peppercorns Add 2 tablespoons coconut oil Add more honey or maple syrup to sweeten Add vanilla extract to taste

Watermelon and Feta Summer Salad Recipe

Watermelon and Feta Summer Salad Recipe 1 pound/450g watermelon, rind removed and cut into bite sized pieces 1/4 pound/115g feta cheese crumbled 16 sage leaves, chopped 1 teaspoon/5ml fresh ground pepper In a large bowl place watermelon, feta cheese, chopped sage and pepper. Toss gently to combine. Serve immediately. Your ingredients and the benefits: Most people do not put watermelon and salad in the same sentence . In the food world it is not unheard of. Indeed it is really nothing new. Many of the watermelon salads I have had included mint, and occasionally basil. In Chinese cooking I was taught to have three taste ingredients; sweet, salty and sour. This was my thought process for using sage. Sage is sharply flavored and slightly bitter herb in the family of Lamiaceae, of the genus: Salvia. Sage is in the same family as basil, mint and rosemary. It is found all over the Mediterranean. Sage herb parts have many notable plant-derived chemical compounds

SMOKY BLACK BEAN & CHEDDAR BURRITO WITH BABY SPINACH RECIPE

A delicious and healthy lunchtime wrap.  INGREDIENTS 4 burrito-size (9- to 10-inch) flour tortillas 15 grape tomatoes, quartered lengthwise (from 1  pint) *yellow grape tomatoes are the best* 2 Tbs. fresh lime juice; more as needed 1/4 cup chopped fresh flat leaf parsley Kosher salt 2 Tbs. extra-virgin olive oil 1/4 cup raw pepitas (optional) 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo) 3/4 tsp. ground cumin 1 19-oz. can black beans, drained and rinsed 1/2 cup grated sharp cheddar cheese 1-1/2 oz. baby spinach (about 1-1/2 cups) 1/4 to 1/2 cup sour cream (optional) PREPARATION In a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the parsley, and a generous pinch of salt. Set aside. If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted sp

Chicken Cordon Bleu Pizza

In our quest for variety here is one of our recent pizzas. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Easy Tahini Cookie Recipe

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)

Milky Way Bars Recipe - Vegan, Vegetarian, Gluten Free, Dairy Free

Reminiscent of the chocolate candy bar of the same name, these are actually pretty good for you. We made 1/3 recipe (we were afraid we’d eat them all otherwise), and it worked out just fine. Nougat Filling: 1 cup (250 ml.) raw almonds, unsoaked (dry) 1 cup (250 ml.) raw cashews, unsoaked (dry) 3 Tbsp. (45 ml.) agave nectar 1 Tbsp. (15 ml.) water, or more if needed Caramel Topping: 1 cup (250 ml.) dry unsweetened dates 1/4 cup (60 ml.) pure maple syrup juice of half a lemon 1 Tbsp. (15 ml.) coconut oil 1/4 tsp. sea salt 1 cup (250 ml.) water (I used much less–it would have been watery otherwise) “Milk” Chocolate Coating 1 cup (250 ml.) pure cocoa powder 1 cup (250 ml.) pure maple syrup 1/2 cup (125 ml.) coconut oil, melted 1/4 cup (60 ml.) water Soak the dates in the water and lemon juice for an hour. Drain and reserve soaking liquid. Meanwhile, make the nougat. Nougat: In a coffee grinder, grind the cashews in small batches into a fine powder. Remove. Process the almonds t

Mustard! A Little History.

Do you cut the mustard? The first Saturday of August, is mustard day. Mustard Day was founded on a whim by Jill Sengstock in 1988, before changing hands  to the National Mustard Museum in 1991. It’s aim is rather self explanatory; to celebrate and honour one of the world’s most popular condiments. From Dijon to English, or a liberal helping on an All-American hotdog, this day your chance to voice your love (without looking a bit odd) for your favourite combination. Mustard itself is believed to be over 5000 years old, originating in India when it was first cultivated in 3000BC. It was then brought to Britain by the Romans who were the first to use it as a condiment and pickling spice! personal 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

Why You Need A Personal Chef - Palm Beach, Fort Lauderdale, Miami, Miami Beach

Do you find yourself going to the grocery store and feeling overwhelmed by everything that is on the  shelves? With the hectic schedules that we all lead today it can feel like a chore to provide a good home-cooked meal for your family. Wouldn’t it be nice to have someone working in your kitchen, providing delicious – and time-saving – family-friendly meals? Look no further: YaDa Chef is the stress-free answer to your family’s grocery shopping and cooking needs. A personal chef is not a luxury A personal chef service provides stress-free meals prepared to your specifications in your home.  Your kitchen is left spotless with a refrigerator full of delicious meals. Having your own personal chef is not a luxury reserved for the rich. A personal chef service can cost you less than eating out at a moderately priced restaurant. Using a personal chef service can free up 10 to 12 hours of your time every week. Personal chefs are responsible for handling all the menu planning, groce

Sautéed Cod with Anchovies Recipe

4 fillets of cod 1 can of anchovies ½ cup/63g of flour for dredging 1 teaspoon/5ml salt ½ teaspoon/2ml pepper 7 tablespoons/3.5 ounces/100g butter 1 tablespoon/15ml lemon juice 3 tablespoons chopped parsley (small handful) 2 lemons cut into wedges Mix the flour with the salt and pepper and place in a large dish to dredge the fish.  Heat a large sauté pan on stove.  Melt 4 TB of the butter.   Dredge the fish making sure to shake off the excess flour.  Place in the sauté pan when the butter is melted.   Cook the fish for 3 minutes on one side or until the fish is easily turned.   Cook for 1-2 minutes on the second side.   Remove the fish from the pan and place on a warm serving platter.  Open and drain the anchovies making sure to reserve the oil.  Place 2-3 anchovies on each fillet.   Add remaining butter to the sauté pan with the lemon juice and parsley.  Blend well and just heat through.  Pour over the fillets.   Garnish with the lemons.* If you