YaDa Chef Private and Personal Chefs

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

  Serves 8 1/3 cup/80ml mayonnaise 1/3 cup/80ml sour cream Juice of 1/2 lemon 3 ounces/85g crumble blue cheese Salt and pepper to taste Add the mayonnaise, sour cream, lemon juice and blue cheese to a bowl.  Mix well.  Taste for seasoning.  Add salt and pepper as needed. 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

  1 egg yolk (room temp) 1/2 clove garlic mashed to a puree 1 anchovy mashed juice of 1/2 lemon 1/4 teaspoon/1ml worcestershire sauce 1/2 teaspoon/2ml dijon 1-2 dashes of tabasco sauce 1/4 cup/60ml olive oil 1/4 cup/45g grated parmigiana Course ground pepper to taste In a bowl add crushed garlic and anchovy, mash with a fork to combine.  Add egg yolk , lemon juice, worcestershire sauce, dijon, and tabasco.  Whisk to combine and the yolk gets thick.  Drizzle in oil while whisking and it get thick like mayo.  Add parmesan and pepper.  Add just enough to coat the lettuce leaves without “drowning” them. 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

  Many countries around the world have their own staple fermented foods which are ingrained into culture and diet. It can’t be a coincidence that this has happened again and again. It seems logical that fermented foods offer more than a method of preservation.?  Diet can hugely impact your mental health and previous research has shown that some foods are particularly good at positively impacting your brain. Fermented foods are a source of tryptophan, an amino acid key to the production of serotonin, a messenger in the brain which influences several aspects of brain function, including mood. The foods may also contain other brain messengers (known as neurotransmitters) in their raw form. It’s no surprise then that research has shown that eating fermented foods may have various long- and short-term impacts on brain function, such as reducing stress. But which foods have the biggest impact on brain health??  Researchers at APC Microbiome, University College Cork, and Teagasc (Ireland’s Ag

  This is a Great dish to do for a crowd of 2 or 20.  Many people over cooked baked eggs and they come out tough.  There are two ways to remedy this. Both methods are shown below. Try both choose the one that works for you.  We have not done either of these in a convection oven.  If you use the fan your times/temperatures will be different.   These are a wonderful first course or even for a main course at lunch drizzled with a bit of balsamic reduction. Serves 4 Preheat oven to 425F/218C/Gas 7 4 large Beefsteak (Beef) Tomatoes Salt and pepper 8 large leaves of basil (4 minced and 4 of the best saved for garnish) Olive oil to drizzle 4 slices of fresh mozzarella or shredded swiss (optional) Slice 1/3 of the bottom off of each tomato, scoop out the ribs and seeds, place upside down on paper towels to drain.  Place into a baking dish. Season the insides of the tomatoes with salt and pepper. Divide the minced basil evenly between the tomatoes.  Break one egg into each tomato cup. Place the

  We first sauce this sauce on one of our favourite cooking shows, The Two Fat Ladies.  It is really delicious and goes so well with ham, in our case turkey ham.  We’ve cut the original recipe in half and have taken some liberties with spices. Serves 4 20 Prunes, stoned and soaked in a strong black builder’s tea 1/2 small yellow onion, or large shallot, diced 4 ounces/100g prosciutto crudo--we leave this out 4 ounces/100g unsalted butter 1/2 cup/120ml red wine vinegar  1 bay leaf 1 sprig fresh thyme, or 1/4 teaspoon dried, or 1/4 teaspoon Italian or sage 1/2 teaspoon salt 1/4 teaspoon pepper water 1 or 2 dashes Worcestershire Sauce, or to your liking Soak pitted prunes in hot tea for at least 2 hours.  In a large sauce pan on medium heat add the butter.  When the butter is melted add the onion, and prosciutto if you are using.  Cook until the onions are translucent, but not browned.  Add the vinegar, and increase heat to medium high.  Reduce the liquid by half.  Add the prunes, bay lea

Ingredients 1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies 6 cups (1.5 quarts) strawberry ice cream, softened 6 egg whites, room temperature 3/4 cup sugar 1/2 teaspoon cream of tartar 1 teaspoon vanilla Steps 1 Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. 2 Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour. 3 Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue. 4 In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed