YaDa Chef Private and Personal Chefs

  Ingredients For the cake: Cooking spray 3/4  cup/64g  unsweetened natural cocoa powder 1  cup/237ml  hot brewed coffee 2  cups/240g  all-purpose flour, plus more for dusting the pans 2  teaspoons/14g  baking soda 1  teaspoon/5g  kosher salt 1  teaspoon/5  baking powder 2  cups/250g  granulated sugar 3/4  cup/180  vegetable oil 2  large eggs 1  cup/125nk  whole milk 1  teaspoon/5ml  vanilla extract For the ermine filling: 1  cup  whole milk 1/4  cup  all-purpose flour 1  pinch kosher salt 1  cup  granulated sugar 2  sticks (8 ounces) unsalted butter 1  teaspoon  vanilla extract For the ganache: 8  ounces  dark chocolate (about 70%) or 1 1/3 cups bittersweet chocolate chips 2  tablespoons  light corn syrup 1  pinch kosher salt 1  cup  heavy cream Instructions Make the cake: Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat 2 (9-inch) round cake pans with cooking spray. Dust with all-purpose flour and line the bottom of each with a parchment paper round. Place 3/

Fermented foods are so good for your immune system and gut health.  No need to make huge crocks of the stinky stuff.  You can make a couple of ball jars worth.  I say if it tastes good eat it.  So I don’t have an expiration time on the kraut. 1 medium head cabbage (about 3pounds/1.4kg) 11/2 tablespoons/22ml course salt 1 tablespoon/15ml caraway seeds, optional (3) 32 ounce/950ml  wide mouth ball jars cheesecloth Some weights Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now. Pack the cabbage into your wide mouth mason jars. Really punch t

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier.  It will be much lower in sodium and be preservative free.  You are going to use turkey in 3 different forms. Cubed, minced and pureed.  This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes  1 teaspoon/4 grams salt 1/4  teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder   1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika  Trim the turkey if not trimmed already. Remove any tough tissue. Cut it into roug

  16 ounces/450g white chocolate 1/2 cup apple pie filling 4 tablespoons/57g butter 14 ounce can sweetened condensed  milk In a medium saucepan combine the chocolate, butter and milk.  Bring to a boil.  Stir then whisk to combine. for 1-2 minutes.   Make sure it is not just air escaping, but actually boiling. Remove from heat and stir in the apple pie filling. Pour into a buttered and lined container.  Place the fudge into the refrigerator or about 4-6 hours to chill and set. private chefs and event catering Jensen Beach + Palm Beach + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com Treasure Coast + South Florida Chefs

  T he original recipe came from Nakano.  We have changed it up a bit to accommodate our clients tastes. Makes 18 egg rolls Serving Size: 2 egg rolls ⅓ cup/79ml soy sauce ¼ cup/60ml  Seasoned Rice Vinegar 1 teaspoon roasted sesame oil 2 tablespoon honey 2 cloves garlic, minced 2 teaspoons fresh ginger, finely minced 3 tablespoon cornstarch 1 tablespoon canola oil 1 pound/450g of chicken breast, small diced 1 tablespoon canola oil ½ cup celery/115g, sliced thin 1 ½ cups/150g Napa cabbage, thinly sliced ¼ cup/12.5g carrots, thinly sliced 2 scallions, sliced 2 cloves garlic, minced Salt and pepper 18 egg roll wrappers 1 cup/250ml canola oil, to sauté Combine soy sauce, Seasoned Rice Vinegar, sesame oil, honey, garlic, ginger and cornstarch. Heat oil in pan and cook chicken, then add teriyaki sauce and cook until thickened, approximately 3 minutes. Set aside. Wipe pan clean and add oil, celery, Napa cabbage, carrots, scallions, garlic, salt and pepper. Cook until all water is evaporated fr

  You can ask your butcher for chicken cutlets, but it is a waste of money. It takes by seconds to do it yourself.   Serves 4 4 boneless/skinless chicken breast  2 large eggs 1 ¼ cups/284ml rice crumbs 3 tbsp/45ml parsley, chopped  2 tsp/10ml chopped fresh oregano 1 tsp/5ml coarse sea salt ¾ tsp/4ml ground black pepper 2 tbsp/30ml canola oil Flatten chicken between sheets of plastic wrap with a mallet to thickness of  ½ inch/1.3cm. Whisk eggs in medium bowl to blend. Mix rice crumbs, and ⅔ of parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in crumb mixture, coating completely. Heat oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 2 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Serve with browned potatoes and vegetable. private chefs and event catering Jensen Beach + Palm Beach + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232)