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The History of the Yorkshire Pudding and Vintage Recipe
The history of the Yorkshire pudding is shrouded in mystery, the national dish of Roast Beef and Yorkshire Puddings is recognized across the world but its origins are virtually unknown.
The origin of the Yorkshire pudding is, as yet, unknown. There are no cave drawings, hieroglyphics and so far, no-one has unearthed a Roman Yorkshire pudding dish buried beneath the streets of York. The puddings may have been brought to these shores by any of the invading armies across the centuries but unfortunately any evidence of this has yet to be discovered.
The first ever recorded recipe appears in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding - the dripping coming from spit-roast meat.
'Make a good batter as for pancakes ; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton , instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.'
The next recorded recipe took the strange pudding from local delicacy to become the nation's favorite dish following publication in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1747. As one of the most famous food writers of the time, the popularity of the book spread the word of the Yorkshire Pudding. 'It is an exceeding good Pudding, the Gravy of the Meat eats well with it,' states Hannah.
Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire, when it boils, pour in your pudding, let it bake on the fire till you think it is high enough, then turn a plate upside-down in the dripping-pan, that the dripping may not be blacked; set your stew-pan on it under your meat, and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and set to table, drain all the fat from your pudding, and set it on the fire again to dry a little; then slide it as dry as you can into a dish, melt some butter, and pour into a cup, and set in the middle of the pudding. It is an exceeding good pudding, the gravy of the meat eats well with it.
Mrs Beeton may have been Britain's most famous food writer of the 19th century but her recipe omitted one of the fundamental rules for making Yorkshire pudding - the need for the hottest oven possible. The recipe was further wrong by stating to cook the pudding in advance before placing it under the meat an hour before needed. Yorkshire folk blame her error on her southern origins.
Mrs Beeton's Yorkshire Pudding Recipe - 1866
1 ½ pints milk
6 large tbsp flour
1 salt spoon salt
Put the flour into a basin with the salt and gradually stir in enough milk to make it a stiff batter. When it is perfectly smooth and all the lumps are well rubbed down, add the remaining milk and the eggs, which should be well beaten. Beat the mixture for a few minutes. Pour into a shallow baking tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven. Bake it for an hour. Then, for another 30 minutes, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish and serve. If the meat is baked, the pudding may at once be placed under it, resting the former on a small three cornered stand. Time: 1 ½ hour. Sufficient for 5 or 6 persons. Seasonable at any time.
Yorkshire Pudding in the 20th Century
The Yorkshire pudding survived the wars, the food rationing of the 40's and 50's, and sailed through the swinging sixties. However, as the pace of modern life picked up and more women worked, cooking in the home started to fall. The rise of convenience foods and ready meals towards the end of the last century saw the invention of the first commercially produced Yorkshire puddings with the launch of the Yorkshire based Aunt Bessie's brand in 1995.
In 2007, Vale of York MP Anne McIntosh, campaigned for Yorkshire puddings to be given the same protected status as French champagne or Greek feta cheese, "The people of Yorkshire are rightly and fiercely proud of the Yorkshire pudding," she said "it is something which has been cherished and perfected for centuries in Yorkshire."
At the time Yorkshire pudding was deemed too generic a term but that hasn't stopped Aunt Bessie's and two other pudding manufacturers with support of the Regional Food Group for Yorkshire and Humber making another attempt for the protected status. Understandably, this has caused concern from everyone outside of Yorkshire who make the puddings commercially. Roast Beef and Yorkshire-Style puddings?
Today the Yorkshire pudding is as popular as ever whether home-cooked, eaten at the thousands of restaurants across the UK serving a traditional Sunday lunch, or bought in from the supermarket. On a Sunday ex-pat Brits throughout Europe and the rest of the world tuck into Yorkshire pudding and in Australia, New Zealand and Canada puddings are still a large part of the food culture. Just why this simple mixture of flour, eggs, milk and salt gained a place in the culinary hearts of a nation, and a worldwide reputation, is a mystery which many have tried to solved but have yet to find the answer. Maybe it is simply because the taste so good?
This vegan Eggplant Bacon recipe takes all the flavor and crispiness of bacon and packs it into thinly sliced eggplant! INGREDIENTS 2 medium eggplant 2 Tbsp soy sauce 30 mL, or tamari for GF option 1 Tbsp toasted sesame oil 15 mL 1 Tbsp olive oil 15 mL 1 tsp pure maple syrup 5 mL 1 tsp lemon juice 5 mL 1 tsp smoked paprika 1/2 tsp each salt, 1/2 tsp black pepper 1/2 tsp cumin 1/4 tsp vegan Worcestershire sauce INSTRUCTIONS Prep : Preheat air fryer or oven to 300 degrees F (150 C). Cut eggplants into quarters lengthwise, then thinly slice into long strips resembling bacon (about 1/8 inch thick, a mandolin slicer makes this easier). Flavor : In a small bowl, stir to combine all remaining ingredients. Liberally brush onto both sides of eggplant slices. Cook : If air frying, place bacon in a single layer in your air frying pan and cook for 10 to 15 minutes, until dry and browned. If baking, place on a parchment
Normally this is deep fried and full of fat, which is what you get on most movie and commercial shoots. This was served to the cast and crew shooting a commercial that was looking for healthy alternatives. I guarantee this flavour packed version will keep you coming back for more. Serves 4 1 1/4 cups long-grain brown rice 1/4 cup cornstarch 1 lb snow peas, trimmed 4 garlic cloves, sliced 2 tsp fresh ginger, grated 3 tbsp light-brown sugar 2 tbsp soy sauce ½ tsp red-pepper flakes 2 large egg whites ½ tsp sea salt ¼ tsp ground pepper 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces 2 tbsp canola oil Cook rice according to package instructions. In a large bowl, stir together 1 tablespoon cornstarch and ½ cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. In another bowl, whisk together egg whites, remaining 3 tbsp cornstarch, ½ teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and to
Lentils are just full of protein and are one of the oldest domesticated crops. Lentils come in a wide variety of colours, the most common are red, green and brown. Serve this soup hot or cold and feel free to drizzle a bit more olive oil on just before serving, Serves 4 1 cup/225g lentils 2 1/2 cups/625ml water 1 teaspoon/5ml sea salt 2 medium potatoes, peeled and diced 1/2 pound/225g zucchini cubed 1/2 pound/225g leeks cleaned and sliced 1 stalk celery, sliced 2 tablespoons/30ml olive oil 1 onion diced 2 cloves garlic crushed 2 tablespoon/30ml chopped parsley 1/2 teaspoon/2ml black pepper Juice of 2 lemons Simmer potatoes, zucchini, leeks, and celery in large saucepan with water for 15 minutes. Add lentils , cook for 10 minutes longer or until most of the liquid is evaporated. While the stew is cooking, heat a pan with olive oil on medium heat. Cook the onions for 7- 10 minutes to golden brown. Add garlic and cook for 1 minute. Add o
SERVES 6–8 2 serrano chiles, stemmed, seeded, and finely chopped 2-4 large ripe avocados, pitted, peeled, and roughly chopped 1/2 medium white onion, finely chopped 6 cups/1.4L chicken or vegetable stock 1 cup/250ml heavy cream ⅓ cup/78ml fresh lime juice Kosher salt and freshly ground black pepper, to taste 2 plum tomatoes, cored, seeded, and finely chopped Combine the serrano chiles, the avocados, and the onion in a food processor or blender, and process until a smooth paste forms. Add stock, cream, and lime juice, and purée until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours. Garnish with tomatoes. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com email@example.com | 954-367-YADA (9232)
Butterscotch Pudding (Dairy-Free, Egg-Free, Vegan) Butterscotch pudding is traditionally prepared with brown sugar, vanilla, milk (or cream), eggs and butter, but this dairy-free (and vegan!) version cuts down on the calories and fat significantly while still keeping a rich texture and butterscotch flavor. This pudding makes a nice and easy weeknight dessert, lunchbox sweet or after school treat. (For lunchbox desserts, after the pudding has cooled and chilled completely, Portion the pudding into individual sealable cups for easy, grab and go homemade sweets. For a richer pudding with a nutty flavor, use coconut milk in place of the almond milk in this recipe. 3 tablespoons/45g cornstarch ¾ cups/165g dark brown sugar, packed 1/8 teaspoon/.5ml salt 2 ¼ cups/560ml unsweetened plain almond milk, divided 1 tablespoon/15g vegan soy free margarine, softened 1 teaspoon.5ml vanilla Gather all of your ingredients. (Puddings cook quickly, so it's best to have everything you need
What are the therapeutic benefits of ginger? Below are examples of some scientific studies on ginger and its current or potential uses in medical treatment. Inf lammation of the colon A study carried out at the University of Michigan Medical School found that Ginger Root Supplement administered to volunteer participants reduced inflammation markers in the colon within a month. The study was published in the journal Cancer Prevention Research. Experts say that inflammation of the colon is a precursor to colon cancer. Co-researcher Suzanna M. Zick, N.D., M.P.H., explained that by reducing inflammation in the colon a person reduces their risk of developing colon cancer. Zick said "We need to apply the same rigor to the sorts of questions about the effect of ginger root that we apply to other clinical trial research. Interest in this is only going to increase as people look for ways to prevent cancer that are nontoxic, and improve their quality of life in a cost-effect
Recipe provided by: Lucas Cappel Description: If you like pastries, sometimes you bake muffins and biscuits. But what about those who don’t like sweet ones or follow the keto diet? Of course, bake the keto biscuits! We will tell you how to make bacon and cheese biscuits that are hard to believe to be keto. Forget about the common mistake of eating boring and monotonic meals when you follow a keto diet. You can deepen your ketosis using the best MCT oil , and now, even with a limited range of products, you can find many ways to diversify your menu! From small snacks to full-fledged dishes that quickly feed the whole family, you can prepare keto recipes as simple and easy as possible. Want to know how to make cheese biscuits? Stay with us and find 2 delicious bacon cheese biscuits recipes. Cheesy bacon biscuits with basil and jalapeno Ingredients: Bacon - 200 g Cheese - 200 g Eggs - 2 pcs Cream - 1 cup Butter - 100 g Almond (or coconut) flour - 2 cups Baking powder – 1 ½ tsp C
Have some fun with your food this Halloween! This cozy chili is made in a slow-cooker, so all you have to do is roast the tomatillos and add everything to the pot. Don't forget the tortilla ghosts! Ingredients: 2 pounds tomatillos, husked 3 tablespoons canola oil, plus more for tortillas 3 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces Salt and pepper 1 white onion, chopped 6 cloves garlic, smashed 2 pounds Cubanelle peppers, seeded and chopped 2 poblano peppers, seeded and chopped 1 tablespoon cumin 1 cup low-sodium chicken broth 2 tablespoons packed light brown sugar 1 tablespoon lime zest 8 white corn or flour tortillas 1 cup sour cream 4 scallions, sliced Preparation: 1. Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 tsp. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 minutes. Allow to cool slightly. Chop and place in a large (6- to 7-quart) slow cooker.
The latest Utopias beer has an ABV of 28 percent. By Jelisa Castrodale Every two years, Boston-based brewery Samuel Adams releases a new version of its Utopias limited-edition beer . Both the retail price and the alcohol content of this high-gravity beer could make your eyes water — but the latter is the reason why it won't be on a single shelf in 15 different U.S. states. According to CNN, this year's Utopias has an ABV of 28 percent, which means that it's legally prohibited from being sold in Alabama, Arkansas, Georgia, Idaho, Missouri, Mississippi, Montana, North Carolina, New Hampshire, Oklahoma, Oregon, South Carolina, Utah, Vermont, and West Virginia. Those states each have a limit on the ABV of any beer that can be sold, and it's safe to say that Utopias blows right past it. CREDIT: SCOTT EISEN / BLOOMBERG VIA GETTY IMAGES Samuel Adams says that supplies of this year's Utopias are "extremely limited" — CNN estimates that only about 13,000 bott
Ingredients 8 ounces/227g whipped cream cheese 1 cup/130g powdered sugar 2-3 Tablespoons/30-45ml graham cracker crumbs 16 medium-large strawberries Directions In a food processor, combine cream cheese and powdered sugar. Put the combined cream cheese and powdered sugar mixture in a bowl. Put the graham cracker crumbs into another bowl. Dip the wider end of the strawberry in the cream cheese mixture, then roll it around in the graham cracker crumbs. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach firstname.lastname@example.org | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs