YaDa Chef Personal Chefs and Event Catering

Candied Cognac Carrots Serves 4 1 pound/450g carrots, cut into matchsticks 2 tablespoons/30g butter 1 tablespoon/15ml brown sugar 1 tablespoon/15ml cognac Melt butter in a large skillet over medium heat. Add the carrots, making sure to coat them all. Cook the carrots for 4-5 minutes, stirring occasionally. Add the brown sugar, stirring to melt the butter. Off of the heat, pour in the cognac. Return to heat and light the cognac to burn off the alcohol. When most of the cognac has evaporated, the carrots should be perfectly cooked (1 - 2 minutes). personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Classic Scalloped Potato Gratin serves 4 - 6 2 tablespoons/30ml olive oil 2 tablespoons/30g butter 2 pounds/900g yellow or red (waxy) potatoes, sliced thinly 1 teaspoon/5ml sea salt ½ teaspoon/2ml white pepper 8 ounces/225g grated swiss cheese 1 ¼ cups/310ml heavy cream Pre-heat oven to 300F/149C/Gas Mark 2 Pour olive oil in 10 x 7 inch (28 x 18 cm) baking dish. Stack single layers of potatoes, seasoning each layer with salt and pepper, dotting with butter and sprinkling with cheese. The last layers should be butter and cheese. On the stove top, bring the cream to a simmer. Pour cream over the potatoes. Place the potatoes in the oven and bake uncovered for 1 to 1 ½ hours. The potatoes will be easily pierced with a fork and the top browned. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Puree of Pumpkin Soup serves 4 2 small pumpkins (about 4 pounds/1.8 kilos), diced 2 cups/450ml potatoes, diced 2 carrots, diced 1 onion, diced 1 tablespoon canola oil crushed seeds from 1 cardamom pod 2 cups/500ml vegetable or chicken broth ½ teaspoon/2ml sea salt ¼ teaspoon/1ml black pepper 2 tablespoons/30ml balsamic vinegar In a large pot on medium high heat add pumpkin, potato, carrot and onion. Cook for 4-5 minutes or onion begins to turn translucent. Sprinkle in cardamom, stir and cook for 1 minute. Pour in broth. Season with salt and pepper. Bring to a boil. Turn down heat and simmer for 10-15 minutes or the pumpkin can be easily pierced with a sharp knife. Puree with a hand blender or let cool slightly and puree in blender in 2 batches. Stir in 1 tablespoon of vinegar and taste. Add the second if necessary. The soup can be served hot or chilled. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-36

With the benefits of ginger, perhaps something different in your stuffing - Especially if you like a sweet bread. The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. Ingredients: 6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed 1/4 cup (1/2 stick) butter 1 pound sweet Italian sausage, casings removed 1 cup chopped shallots 1/4 cup minced peeled fresh ginger 1 cup chopped green onions 1 cup chopped drained canned water chestnuts 1 cup coarsely chopped dry-roasted macadamia nuts 1/2 cup chopped fresh parsley 2 tablespoons grated orange peel 3/4 cup (about) canned low-salt chicken broth 3 large eggs, beaten to blend preparation Directions: Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very lar

Sometimes you can get sirloin strips already cut in the meat section or get to know your butcher and ask them to do slice it for you. If you cut them yourself. Place the meat in the freezer for about 15 minutes. It will be easier to slice thinly. Serves 4 1 pound/450g boneless sirloin, cut into ¼ inch/6mm strips 1/4 cup plus 2 tablespoons/90ml gluten-free teriyaki sauce 2 tablespoons plus 2 teaspoons/40ml canola oil 2 teaspoon/10ml cornstarch 3 bell peppers, cut in thin strips (a mix of colors looks nice) 6 green onions, cut in thin slices on a diagonal 8 ounce/225g baby bella mushrooms, sliced thin Gluten-free Teriyaki Sauce 1/2 cup/125ml gluten-free soy sauce or Braggs Liquid Aminos 1 tablespoon/15ml honey 1 tablespoon/15ml canola oil 1 teaspoon/5ml sesame oil 1/4 teaspoon/1ml ground pepper 1/2 clove garlic 1 teaspoon/5ml dry ginger Combine the ingredients for the teriyaki sauce, half of the oil and cornstarch in a large bowl. Remove/reserve half of mixture in another bowl. Pla

Who is can say they are not fascinated by the French Riveria, The Cote D’Azur. The sounds the smells the people. Fennel, anise,  typifies the cuisine to me. Why I am not sure. This dish uses “Israeli” couscous which is a larger version of the North African version many of us are accustomed to. There are some terrific toasted brown rice version available. Serves 4 1 ⅓ cups/334ml/230g dry GF Israeli couscous 3 teaspoon/15ml canola oil 2 bulbs fennel, sliced thin 1 medium leek, white and pale green parts finely chopped 4 cloves garlic, chopped ½/cup/125ml dry white wine 2 cups/450ml shelled fresh or frozen peas 1 cup/225ml low-sodium vegetable broth 4 plum tomatoes, chopped pinch saffron threads 2 large handfuls of baby arugula/rocket leaves ½/cup//90g/225ml chopped, pitted kalamata olives 2 tablespoons/30ml olive oil Fresh basil leaves, for garnish Prepare couscous according to package directions. Set aside. Heat canola oil in large skillet o

INGREDIENTS LIST FOR THE BAKED HONEY GARLIC SALMON IN FOIL 1 pound (450g) side of salmon 1/2 cup (125ml) honey ( for non  low-carb, keto diet) 4 cloves garlic, minced or crushed through a garlic press 1/2 cup whole-grain Dijon mustard Juice of 1/2 lemon 1 tablespoon olive oil 1/4 teaspoon red pepper flakes 1/4 teaspoon Cayenne pepper 1/2 teaspoon paprika Coarse salt and black pepper 1 tablespoon chopped cilantro, for garnish 1 lemon, sliced, for garnish DIRECTIONS 1. Position a rack in the middle of your oven. Preheat oven to 400°F (200°C). Line a baking sheet with a large piece of foil to fold over and seal to create a packet. 2. In a bowl, combine honey, mustard, lemon juice, oil, paprika, red pepper flakes, Cayenne pepper and a pinch of salt. Stir to combine and set aside. 3. Place the salmon onto the lined baking sheet. Pour the honey mustard mixture over the salmon, and spread evenly over the fish. Sprinkle with a good amount of salt and cracked pepper. Fold the sides of the

Say anchovies and hot peppers, I get excited. Combine that with pasta and top it with breadcrumbs? Are you kidding? I am in heaven and just wandering the streets Palermo, Catania, or Messina. serves 4 1 pound/450g spaghetti 15-20 anchovies in oil, drained, cut into pieces 1 teaspoon/5ml anchovy oil 1 onion, diced 2-3 garlic cloves, minced 1/4 tsp/1ml hot pepper flakes handful parsley, chopped 4 piece GF bread toasted and ground into crumbs Cook pasta al dente according to package directions. Drain reserving 1 cup cooking liquid. Place a large skillet over medium heat. Add anchovy oil, when hot add onion and saute for 2-3 minutes or golden brown. Add garlic, red pepper flakes and anchovies. Cook for 1-2 minutes. Add drained pasta and parsley to the pan tossing to coat and evenly distribute contents. Add water to loosen up sauce. Cook for 1-2 minutes and serve topped with bread crumbs. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach

We find that kids prefer this to be bright yellow and without the breadcrumbs, like the ones found in boxes of your local grocery stores. Serves 4-6 1 pound/450g gluten free pasta 8 ounce/225g casein free vegan cream cheese 1 teaspoon/5ml lemon juice (to loosen cream cheese) 2 garlic cloves, minced 1 tablespoon/15ml olive oil 1 tablespoon/15ml gluten free flour 2 cups/450ml vegetable stock or water 1 cup/225ml casein free vegan cheddar cheese, shredded 1 teaspoon/5ml turmeric (optional for the yellow colour kids love) Salt/pepper 1 teaspoon/5ml oregano Preheat oven to 350F/176C/GasMark4. To prepare pasta, bring large pot of water to boil, generously seasoned with salt. Add pasta, stir, cover pot and turn off heat. Let pasta sit for 10 minutes. Drain pasta and rinse thoroughly with cool water. Spread pasta on cookie sheet to dry excess water if desired while making the sauce. Vigorously mix “cream cheese” with lemon juice. Soften garlic in medium sauce pan with olive oil.

Serves 6 Unsalted butter 2 1/2 tablespoons/37ml/20g all-purpose flour plus more for ramekins 2 large egg yolks 1 large egg 1 2/3 cups/394ml/406g dulce de leche   Banana ice cream Preheat oven to 425F/218C/Gas 7 Butter and flour ramekins. Place on a baking sheet. In a large mixing bowl beat egg yolks and egg with an electric mixer (or by hand if you are a masochist)  until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes. Add dulce de leche, beat until well blended, then gradually add the flour mixing until well blended. Divide batter among ramekins. Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes. Transfer sheet to a rack. Let cool for 2-3 minutes. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream. Recipe by Florencia Courreges Photograph by Eric Wolfinger personal chefs and event

Time to dust off that résumé.  CAITLIN PETREYCIK   October 30, 2018 As 2018 comes to a close, many of America's large corporations are still struggling to  support their female workers  in major areas—equal pay, family leave, opportunities for advancement (especially into  managerial and executive roles )—while others have been getting it right all along. And  Fortune  has highlighted the companies doing just that with their annual list of the  100 Best Workplaces for Women , released today. (A quick rundown of their methodology: over 4.5 million anonymous employees completed a 60-question survey meant to gauge "whether people trust each other and employees are able to reach their full human potential, no matter who they are or what they do." Factors like how many female executives an organization employed were also taken into account.)  Compiled with  Fortune  partner  Great Place to Work , the lineup includes some highly-rated standbys (information te

Serves 4 1 box tabouleh cooked according to directions or (1 cup bulgur 1 1/2 cups broth or water) juice from 1 lemon, 2-3 T ¼ cup/60ml  extra virgin olive oil 1 clove garlic, minced 3 scallions, finely chopped 1 handful parsley,  minced 10-12 fresh mint leaves, minced 1 large tomato, coarsely chopped 1 cucumber, peeled, and diced 2-3 ounces/60-85g crumbled feta 1 handful  kalamata olives, pitted and halved. salt and pepper to taste Make tabouleh and fluff with fork.  Whisk the lemon juice and olive oil together.  Add the garlic, scallions, parsley, mint, tomato, cucumber feta and olives to the tabouleh.  Mix to combine. Drizzle with the lemon vinaigrette, and toss. Serve immediately or let sit in the refrigerator for 30 minutes for flavours to combine.   personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com