YaDa Chef Personal Chefs and Event Catering

  French Caramelized Onion and Goat Cheese Tart This is a very typical tart you will find in France, especially the Provence and the Cote d’Azur.  We’ve added olives as a treat, but you can leave them out.  The filling is typical of a quiche custard, but less of it.  If you are feeling lazy, buy  a pie refrigerated pie crust or even puff pastry.   2 tablespoon/30ml canola oil 1 tablespoon/17g unsalted butter butter 2 large yellow sweet onions, halved and thinly sliced 2 cloves garlic, minced 4 ounces/113g crumbled goat cheese 1 tablespoon/15ml chopped fresh thyme 2 large eggs 1  cup/250ml heavy cream or half-and-half or milk 1 teaspoon/5ml salt 8 turns Freshly ground black pepper Handful of kalamata olives (optional) 1 10 inch/25 cm pie crust ( follow a pate brisee recipe) or buy one Preheat oven to 375F/190C/ Gas 5 Make a pie crust from your favourite recipe. A pate brisee, works wonders. Roll out the dough to just larger than a 10 inch/25cm round. Place into a tart pan and press into

  Spaghetti Fegatini  Fegatini is traditionally an appetizer served on crostini in Tuscany.  I was living on South Beach and  found myself with nothing by some dried pasta and left over fegatini...it has been a favourite of mine ever since. Serves 4-6 1 pound/450g spaghetti 1 pound/45og chicken livers 3 tablespoon/45ml red wine vinegar 2 tablespoons/30ml olive oil 2 carrots, diced 1 onion, diced 1 celery stalk, diced ½ cup/125ml dry white wine 2 egg yolks juice of 1 lemon, strained ½ teaspoon/2ml sea salt ¼ teaspoon/1ml black pepper Cook pasta al dente. Drain and reserve 1 cup of cooking water to loosen the sauce if necessary. Place chicken livers in a small bowl with the vinegar to soak while you chop and cook the vegetables. Heat the olive oil in a skillet. Add the carrot, onion and celery and cook over low heat, stirring occasionally, for 5 minutes. Dip the chicken livers into the vinegar, pat dry with paper towels and add to skillet. Pour in the wine and season with salt & pepp

While the goose is cooking start on the cabbage. This is a red cabbage dish. Red cabbage takes much longer to cook than it's green or white cousin. 4 Tablespoons/60g unsalted butter 2 Large red cabbages cored and thinly sliced 1 Onion, grated 2 Tablespoons/30ml molasses/black treacle 2 Apples, peeled, cored and sliced 3 Tablespoons/45ml lemon juice ½ Cup/125ml red wine vinegar 2 teaspoons/10ml salt 1 teaspoons/5ml black pepper Place butter in a large heavy bottomed pot. Add cabbage and wilt over medium high heat. Add the remaining ingredients and cook for 5-7 minutes. Turn the heat to low. Cover and simmer for 2 hours stirring occasionally. 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

Whose making goose today? Christmas is coming the geese are getting fat. We've all heard the this Christmas carol. Having goose at Christmas time used to be a staple and slowly gave way in the to the Christmas turkey. If you have never had goose give it a try, be ahead of the trend and help this tradition return. Goose meat is richer and darker than turkey. It has a higher fat content than poultry, but a lot of the fat melts away during cooking leaving deliciously tasty and succulent meat. Goose is comparable in fat content to many cuts of beef, and the rendered fat is culinary gold. Nothing tastes better than vegetables or potatoes sauteed in goose fat. Remember it is a treat and everyone deserve the occasional treat! When buying a goose try to find a fresh, free range bird. Most geese are raised under cover for the first few weeks of their lives and then are set out to roam the pasture where they eat grass and grains. The smaller/younger the bird the tastier it will b

Celebrate Christmas Eve "untraditionally" with my adaptation of paella using chicken and shrimp.   Serves 8  Preparation time: 75 minutes  1/2 cup/4 ounces/125ml olive oil  4 skinless, boneless chicken breasts, cut into small pieces  1 can (about 10 oz) condensed onion soup  1 can (about 10 oz) condensed tomato soup  3 cups (24 fl oz) water  5 cloves garlic, minced  1 teaspoon dried oregano  1/2 teaspoon turmeric  1/4 teaspoon dried thyme  2 cups (16 oz) rice  32 oz uncooked shrimp, peeled and deveined  1 large green bell pepper, cut into strips  1 large red bell pepper, cut into strips  1/4 teaspoon saffron  Salt and pepper to taste  1 (6 oz) roasted sweet red bell pepper, in strips  18 (6 oz) mild green canned chiles  1 cup (8 oz) stuffed olives, sliced  (Peas if you so desire) Preparation Heat the olive oil in a paella pan. Add the chicken, and cook until browned on all sides.  Add the onion and tomato soups, water, garlic, oregano, turmeric, thyme, salt, and pepper and co

  Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with  Joseph Yacino , chef and owner of  YaDa Chef , located in Fort Lauderdale, FL, USA. What's your business, and who are your customers? We are a personal chef and onsite catering company. We offer and perform our services both in the United States (mainly Florida) and throughout the UK and Europe. We work both on land, cater to private jets, and on private superyachts. Our clients range from working families that are too busy to cook, don't like to cook, and or have dietary/allergy restrictions and also those of UHNW, who fly us in for a specific event. We keep top athletes in shape through custom diet plans. We also give cooking classes both in-home and as corporate team-building workshops. Tell us about yourself I have been cooking for as long as I remember. My first job was as a dishwasher in a family friend's restaurant. The chef to

Bourbon and steak. Whether you are a “man's man” or a “woman's woman” this one will be sure to please. Serves 4 3/4 cup/180ml Bourbon whiskey 1/2 cup/125ml Braggs Liquid Aminos (or soy sauce) 1/4 cup plus 2 tablespoons/30ml brown sugar 1/4 cup plus 2 tablespoons/90ml balsamic vinegar 1/4 cup/60ml Worcestershire sauce (4) 4 ounce/115g beef tenderloin or sirloin steaks 1 tablespoon/15ml olive oil Combine bourbon, liquid aminos, brown sugar, vinegar and Worcestershire together in a small bowl.  Place steaks in a shallow dish, and spoon ¼ cup/60ml bourbon mixture on top.  Toss to coat.  Set remaining mixture aside.  Coat a large skillet with olive oil.  Place on high heat until hot. Add steaks to pan; reduce heat to medium high.  Cook 3 minutes on each side for rare to medium rare.  Remove steaks from pan.  Increase heat to high, add reserved bourbon mixture to pan.  Bring to a boil, scraping pan to loosen browned bits; simmer 1 minute or until sauce is reduced to ¼ cup/60ml. Serve