Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

Kids Cooking Class - Palm Beach Chef, Fort Lauderdale Chef, Miami Chef

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 familiarize those attending with diverse foods, while experiencing what it feels like to create and taste recipes themselves. Building self-confidence, creativity and life long skills - important ingredients to LIFE!

YaDa Chef's young chefs will learn basics in:• kitchen safety
• proper food handling
• food preparation
• cooking and baking techniques
• presentation
• table setting
• manners
• basic cognitive subject matter
• and so much more!

Kid's Fun Two Hour Cooking Workshops $45 per child with a five child minimum.

Individual cooking classes available at $100.

personal chefs and event catering

Miami + Miami Beach + Fort Lauderdale + Palm Beach

info@yadachef.com | 954-367-YADA (9232)

www.yadachef.com

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1

Gluten Free Chicken Kabobs with Peanut Sauce Recipe

For The Chicken: 12 ounces/340g boneless, skinless chicken breast (about 1 large) 2 tablespoons/30ml vegetable oil 2 tablespoons/30ml lower-sodium soy sauce, or Braggs Liquid Aminos For The Peanut Sauce: 3 tablespoons/45g creamy peanut butter 2 tablespoons/30ml lower-sodium soy sauce (Bragg's Liquid Aminos) 2 tablespoons/30ml fresh lime juice 1 tablespoon/15ml honey 1 tablespoon/15ml chopped scallion greens 1/8 teaspoon/.5ml garlic powder Directions For the chicken: Cut the chicken into 1/4-inch strips across the grain. Lay the strips on a cutting board and gently flatten by pounding with your fist; they will be a variety of shapes and sizes. If some slices are very long (more than three bites), you may need to cut them in two. Place the chicken in a bowl with the oil and soy sauce and turn the chicken in the sauce to coat. Let the chicken marinate at room temperature for at least 20 minutes, or refrigerate overnight. For the peanut sauce: Combine the peanut but

Blueberry Buckle Recipe

2 cups/199g and 1-2/6-12g Tbsp of sifted, all purpose flour separated 2 teaspoons baking powder 1/2 teaspoons salt 1/4 cup/57g (1/2 stick) unsalted butter, softened 3/4 cup/144g sugar 1 large egg 1/2 cup/125ml milk 1 pint/450gblueberries Topping ingredients: 1/4 cup/57g unsalted butter, softened 1/2 cup/96g sugar 1/3 cup/33g sifted all purpose flour 1/2 teaspoon cinnamon Preheat the oven to 375F/190C/Gas 5 Grease an 8 inch/20cm spring form pan Sift together the 2 cups/199g of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter. Bake for one hour. Test for doneness by gently inserting a fork. If i

Caesar Dressing Recipe

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

Orange Salmon Recipe

Ingredients 1 1/2 pounds/680g salmon fillet 1/3 cup/79ml orange marmalade 1/2 cup/120ml orange juice 1 tablespoon/5ml Dijon mustard 1 teaspoon/5ml ginger 2 teaspoons/10ml salt free citrus-herb seasoning Directions Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside. In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours. Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature. Light broiler and line baking sheet or broiler pan with aluminum foil. Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook. Serve immediately. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-3

Easy Baked Alaska Recipe (Betty Crocker)

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

Blue Cheese Dressing Recipe

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

Kombucha To Kimchi: Which Fermented Foods Are Best For Your Brain?

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

Vegan Chocolate Custard Recipe

Ingredients: 4 level tablespoons/60ml corn flour 6 tablespoons/75g/90ml white sugar 2 cups/500ml milk substitute 1 cup/225ml water 5 tablespoons/37.5g/75ml cocoa 1 teaspoon/5ml vanilla extract Add all ingredients to a saucepan and whisk vigorously until completely combined and smooth without lumps. Place the saucepan on the stove on low-medium heat, continue to whisk frequently for about 10 minutes until it slowly brought to the boil. Be careful that the custard does not stick to the bottom of the saucepan. Take off the heat at this point (It will have thickened but will still be easy to pour). Allow to sit for 10 minutes to allow to thicken if eating hot or pour into a bowl or ramekin and refrigerate for at least 3 hours until completely set. The set consistency will be similar to a soft jelly. 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 pers

Bouillabaisse Recipe

"...if you do not happen to l ive on the Mediterranean, you cannot obtain the particular rockfish, gurnards, mullets, weavers, sea eels, wrasses, and breams which they [French experts] consider absolutely essential. But you can make an extremely good fish soup even if you have only frozen fish and canned clam juice to work with because the other essential flavoring of tomatoes, onions or leeks, garlic, herbs, and olive oil are always available." --Julia Child" Bouillabaisse is a fish stew that originated in Marseilles, France around 600 B.C.. Yes, B.C. Marseilles was a Greek colony at this time and being such as known as "kakavia." Bouillabaisse also appears in Roman mythology as a soup that Venus feeds to Vulcan. You may think that it is some mystical and complicated culinary creation. The truth, as you will see, is it is a simple dish. Use whatever fish you have access to. Shellfish is nice, but certainly not a necessity. This can be a GREAT new a

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