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Today is Tater Tot day. You know those most delicious, yet sodium packed treats? Try this recipe you love them. I've made this recipe with Sweet potatoes an d it is equally good. 1 quart/1 liter well salted water 2-3 medium starchy potatoes, peeled 1 teaspoon/5ml of salt 1/2 teaspoon/2ml ground black pepper 1 tablespoon/15ml oil Preheat oven to 425F/218C/Gas Mark 7 In a large pan bring water to a boil, add salt and stir. Drop in the peeled whole potatoes. Reduce heat to medium high and let cook at a low boil for 15-20 minutes. Remove the potatoes from the water when you can easily pierce with a knife. Let cool until you can handle them (4-5 minutes). Grate them with the large holes of a grater. Sprinkle the grated potatoes with salt and pepper, Mix gently---you can use your IMPECCABLY clean hands. Take about a piece the size of an unshelled walnut and roll gently into a cylinder. Place on a lined baking sheet. Drizzle with oil or spritz making sure to roll them to

See TipHero's How-To Video:  https://www.facebook.com/tiphero/videos/10154731574668761/ Makes 12 individual pies Prep Time: 20 minutes Total Time: 45 minutes Ingredients –12 regular-sized mason jar lids and rings –2 – 14.5-ounce cans berries in light syrup (cherries, blueberries, blackberries, etc.) –½ cup granulated sugar –3-4 tablespoons cornstarch –1 – 14-ounce box refrigerated pie crust (2 pie crusts) –1 egg, well-beaten –Turbinado sugar Directions: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a sheet pan with parchment paper and place the inside rings of the canning lids on it with their rubber seals facing down. In a small saucepan, mix the sugar and cornstarch together. Drain the juice from one of the cans of berries into the saucepan and mix well. Cook over medium heat, stirring occasionally, until the sauce has started to thicken. Drain both cans of berries, then gently mix in both cans of drained berries and set aside. Unr

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's restaurant, in New Orleans, to make use of local shellfish a nd greens. Named for John D. Rockefeller, this classic first course is likewise rich. Though Louisiana oysters tend to be quite large, it's best to use small ones, such as Kumamoto or Prince Edward Island, for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter. INGREDIENTS 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped 3 tablespoons finely chopped scallion greens 1 tablespoon finely chopped fresh flat-leaf parsley 2 teaspoons minced celery 3 tablespoons coarse fresh breadcrumbs (preferably from a day-old baguette) 3 1/2 tablespoons unsalted butter 1 teaspoon Pernod or other anise-flavored liquor Pinch of cayenne 3 bacon slices About 10 cups kosher sal

Easter is one of the major religious holidays for Christians; at least, it is now.  Easter was not widely celebrated until after the Civil War. Easter is preceded by the 46 days of Lent, the time of thought and sacrifice for celebrating Christians.  Most people think of Lent being 40 days, but Sundays are excluded because no fasting or sacrifice is to take place on the Sabbath (day of rest). The Friday before Easter Sunday Christians call “Good Friday” and it commemorates the crucifixion of Jesus.  On Easter Sunday it is the celebration of the “Rising of the Lord” from the dead. This marks the end of fasting sacrifice. Every type of food can be eaten. What does all of that have to do what most people think of as Easter and its traditions? Most Christian holidays, including Easter, have a secular side. The dichotomous nature of Easter and its symbols is not necessarily a modern fabrication. Easter has always had its non-religious side. Easter was originally a pagan festiv

If you aren't sure how fresh your eggs are, here's an easy way to test them. Difficulty: Easy Time Required: 1 minute What You Need • Eggs • Bowl or Deep Container • Water Here's How: • Fill a deep bowl or pan with enough cold tap water to cover an egg. • Place the egg in the water. • If the egg lies on its side on the bottom, the air cell within is small and it's very fresh. • If the egg stands up and bobs on the bottom, the air cell is larger and it isn't quite as fresh. • If the egg floats on the surface, it it should be discarded. • A very fresh egg out of the shell will have an overall thick white which doesn't spread much and the yolk will stand up. • Grade AA eggs are the highest grade available. They cost more than other grades, but may be a good choice because of their high quality and longer shelf life. Tips: • Store eggs in the refrigerator small end down in their original carton. • Eggs which are a week or so old are easier to peel than

Sweet corn is a starchy vegetable that doubles as a functional food. Starchy means it is high in carbohydrate content. Functional mea ns it contains multiple nutrients that can bring benefits to the body. When it comes to the diet, sweet corn works well as a side dish, or an ingredient in soups, salads or casseroles. By combining it with other foods, you can boost the nutrient content even more. Carbohydrates An average adult needs to consume a minimum of 130 grams of carbohydrates a day for proper function. One cup of cooked sweet corn contains 31 grams. Carbs are used by the body for mental and physical energy. This is especially important for athletes, who need more carbs to drive their performance. When these macronutrients are consumed, they get stored as glycogen, which is then used for energy during short and long periods of exercise. Athletes should aim for at least 250 grams of carbs a day for optimal performance. Two cups of sweet corn makes up nearly one-fourth of th

Rich flavours and a hearty sauce will make everyone think  you have been cooking for hours. Bone in chicken has more flavor and is the classic way to make this dish, but feel free to use a boneless piece. Serves 4 2 pounds/900g chicken leg quarters 1 teaspoon/5ml sea salt 1/2 teaspoon/2ml black pepper 1/3 cup/90ml olive oil 1/2 cup/125 dry white wine 2 medium onions chopped 1 clove garlic minced 8 ounces/225g baby bella mushrooms sliced 1/2 cup/125ml pureed tomatoes 2 tablespoons/30ml chopped parsley Heat olive oil in large skillet over medium high heat. Thoroughly wash and pat dry the chicken and season with salt and pepper liberally on all sides. Brown chicken 4-5 minutes on both sides. Reduce the heat to medium and add 1/4 cup of the wine. Cook chicken for 10-12 minutes. Add the onion and garlic, and 1/2 of the parsley cook for 5 minutes. Add the mushrooms and tomatoes. Cook for another 5-7 minutes or until the chicken is tender. Remove the chicken to a

Just the mention of pierogi and I am transported back to the basement of the Polish church for th e annual festival. It seemed like the “old ladies” had made thousands of these along with the potato/cheese variety. makes 24-36 Dough: 3 beaten eggs 8 ounces/225g sour cream 3 cups/675 ml all-purpose gluten free flour 1/4 teaspoon/1ml salt 1 tablespoon/15ml baking powder 1/2 teaspoon xanthan gum Mix eggs and sour cream until smooth. Sift flour, salt, and baking powder together; stir into the egg/sour cream until dough comes together. Knead the dough on a lightly floured surface until firm and smooth approximately 3 minutes. Divide the dough in half. Roll out to 1/8 inch thickness. Cut into 3-inch rounds. Place 1 TB of filling in center. Place other round on top securing by sealing the edge with water. If you want after placing filling fold over dough to make a half moon sealing the same way. FILLING Sauerkraut and Mushroom (Kapusta z Grzybami) 1 cups/340g of sauerkraut,

Recently we found ourselves with a glut of field greens. Lovely, green and deep purple, and eggplant with no one to eat them. We believe in using and eating fo od, not throwing it away. So what could be done to preserve the goodness at hand? Soup came to mind, but you can eat only so much soup and it has a tendency to get “grainy” when frozen. Juicing was another option, but our illustrious leader (Chef Ya) decided to go a different route. PESTO. The sauce pesto originated in the northern region of Italy, Liguria, Genoa. According to Wikipedia, the name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle. Traditionally the sauce is made o

Unexpected people arrive and there is not enough time to make something fancy, but no one wants a boring cheese platter from the store. Whip up this dip in the  food processor. Made from canned black beans, salsa, and a few spices, even someone with minimal kitchen skills will look like a pro. Quick Black Bean Dip Recipe Ingredients 2 (14 oz.) low-sodium black beans, drained & rinsed ¾ cup salsa 4 garlic cloves, minced 2 tsp fresh lime juice 1 tsp ground cumin 1 tsp water ⅛ tsp salt ¼ cup minced flat leaf parsley Instructions In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth. Add the parsley and pulse until just combined. Serve with tortilla chips or raw vegetables. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

Onions vary in color, size, the time of year harvested, and flavor. These differences make onions very versatile. The  Color of Onions Bulb onions can be yellow, red, or white. Approximately 87 percent of the crop is devoted to yellow onion production, with about eight percent red onions, and five percent white onions. Yellow Onions Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. Red Onions Red Onions, with their wonderful color, are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting. White Onions White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine. They have a golden color and sweet flavor when sautéed. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com

Today, March 19, is the Feast of St. Joseph. There are many traditions that come from the Italian side of my family, both Calabrian and the Campagna. I am  going for the sweet side today. with Sfinge di San Giuseppe. Sfinge: 1 cup/250ml water 1/3 cup/76g unsalted butter 1 tablespoon/15ml sugar Grated rind of 1 lemon Pinch of salt 1 cup/125g sifted flour 4 large eggs, at room temperature 1 tablespoon/15ml Cognac or vanilla Filling: 2 cups/246g ricotta cheese 1/2 cups/65g confectioners' sugar 1/2 teaspoon/2ml. vanilla 1/4 teaspoon/1ml ground cinnamon 1/3 cup/33g grated dark chocolate 2 tablespoons/30ml finely chopped pistachios Garnish: Powdered sugar Lemon rind Put water, butter, granulated sugar, lemon rind, and salt in a large saucepan. Bring to a boil, and as soon as the butter has melted, remove from heat. Add the flour all at once, stirring constantly and with vigor. Return the pan to the heat, and stir constantly until the mixture forms a ball and com

For those who think they do not have the patience to make their own white bread, think again.  A little bored this morning, we have come up with a white bread recipe which takes about an hour from start to finish - including the mixing of the ingredients. Makes 2 loaves 5 1/2 - 6 1/2 cups/687g-812g flour - we used all-purpose 2 tablespoons/19g  active dry yeast 2 tablespoons/24g sugar 1 teaspoon/5g salt 1/4 cup/60ml oil - we used grapeseed oil canola is fine 2 1/4 cups/560ml warm tap water oil for spritzing In a large mixing bowl (of a food mixer), place 2 cups flour, yeast, sugar, salt and oil. Add hot water all at once. Mix on medium speed with a dough hook (you can start with a paddle then move to a dough hook later on - we didn’t want to have to wash anything extra) for about 2 minutes. Add 1 cup more of the flour. Mix on a medium to high speed (depending on your mixer) for 1 minute. Add remaining flour.  While mixing, add your flour until your dough