Sous Vide Chicken Roulade with Goat Cheese, Peppers and Arugula Recipe

Sous vide or literally cooking under is a technique that leaves the protein soft, and succulent. You do need to sear it afterwards or as a client said, “everything is just bland looking”.

Serves 4

4 boneless, skinless chicken breasts

1/2 cup/120g soft goat cheese (chevre)

1 medium red pepper, roasted and cut into julienne strips

2 handfuls loosely packed arugula

salt & pepper for seasoning

1 teaspoon/5ml olive oil

1 tablespoon butter

Set your sous vide cooker to 155ºF/68ºC. Pat dry your chicken breast and place between 1 long piece of cling film folded over. Pound with a mallet until it is approximately 1cm thick, a little over 1/4 inch. Season liberally on both sides with salt & pepper. Spread 2 tablespoons/30g of goat cheese on each piece. Top each piece with 1/4 of the roasted red peppers. Top that with 1/4 of the arugula. Working from the narrower end if there is one, roll up like a burrito. Set aside on a plate and repeat the process with the other.encased. Place each roulade into a long piece of cling film. Roll up. Holding both “open” ends roll forward until a tight log is formed. Tie the ends. If you have a food sealer. Place the roulades in a bag and seal. If you don’t place the wrapped roulades into a zip-locking bag, making sure you have a little space between them. Using the immersion method, get as much air out of the bag as possible. Water will form an airtight vacuum, just don’t immerse the top. Clip to the side of the pot. Place the bag of roulades into the bath and set the timer for 90 minutes. Remove from the water when the timer goes off. Unwrap the roulades. In a saute pan on medium high heat add the butter and olive oil When butter is melted place the roulades in the pan and cook on all sides for a total of 3-4 minutes or they are nicely browned. Removed from the plate and serve, sliced on the diagonal.

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

September 14, 2017 is National Cream Filled Donut Day

Today is National Cream Filled Donut Day! Whether you enjoy chocolate, vanilla, lemon or ganache filling in your donut, today is the perfect day to enjoy these sweet treats! Donuts came to the United States in the mid-1800s through Dutch settlers that were known for their pastries. The first donut with a hole in the middle is said to be a creation of American Hansen Gregory. Thankfully, someone after Hansen made the brilliant decision to fill that hole with delicious cream filling! These were so well-liked that the Boston Creme Donut, perhaps one of the most popular cream filled donuts, became the official donut of Massachusetts in 2003. Celebrate National Cream Filled Donut Day with a stop at your local bakery for a box of fresh cream filled donuts! Or better yet, make them yourself. https://www.punchbowl.com/holidays/national-cream-filled-donut-day Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

Vegan (Sweetened) Condensed Milk Recipe

What you will need: 3 cups/750ml soy, OR rice, Or other milk 1/2 cup/100g sugar (for more nutrients, use evaporated cane sugar) 1/2 teaspoon vanilla extract salt This is what you do: Mix your "milk" and sugar in a saucepan and cook over medium heat stirring constantly. You will stir until reduced by half. Remove from heat. Add your vanilla and a pinch of salt and mix well. Cool before using. 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

Spicy Asian Tuna Burgers

The basis of these came about after making a tartare and deciding it would make a delicious burger for Fish Friday. Use as much or as little spice as you like. We cut everything by hand, but if you use a food processor make sure you give the machine a hand by cutting up veggies a bit, then pulse until fine. Add cut up tuna and pulse 7 or times making sure you do not make a paste. Serves 4 4 6-8 ounce/170-225g boneless skinless tuna filets, minced 1 Thai bird chili or other spicy red pepper, minced 3 scallions(spring onions), chopped fine Thumb sized piece of ginger grated 1 teaspoon/5ml toasted sesame oil 1 teaspoon/5ml braggs liquid aminos 1/2 teaspoon/2ml salt 1/4 teaspoon/1ml ground black pepper 1 tablespoon/15ml ground flax mixed with 3 tablespoons/45ml water (optional. We tried with and without, and chose without) In a large bowl combine all ingredients until will mixed. Make 4 - 8 burgers depending on how big you want them. Make sure to press firmly. Place on a lined baki

White Fish Gravlax Recipe

White Fish Gravlax Serves 4 Here is a great starter, light lunch or a fantastic item for your holiday buffet. If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens. Gravlax 5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade) 2 tablespoons/30 ml coarse salt 2 tablespoons/30 ml caster sugar 1 tablespoon/15 ml of ground black pepper 1/2 teaspoon/2 ml ground allspice 1/2 teaspoon/2 ml ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/30 ml 28g of unsalted butter, softened 2 Tablespoons/30 ml of dijon mustard. Salad 1 handful of watercress dressed with simple vinaigrette Creme Fraiche or Sour Cream Mix salt, sugar, black pepper, allspice, and ground cloves. Liberally sprinkle on both sides of the fish. Lay half of the dill in a glass container. Place the fish on top and cover with rest of the dill. Leave o

Fresh Yeast vs Instant Yeast

We would like to dispel the myth that fresh yeast produces better bread than dry yeast. In fact-if us ed properly-dry yeast will produce the exact same bread as fresh yeast. As long as the amounts are correct, the process is the same. It may even be the better choice in some situations, especially when you do not have a reliable source for fresh yeast. And, even if you do, instant yeast is a good back-up to have on hand in case you run out of fresh yeast. An unopened package of instant yeast has a shelf life of up to two years. Active dry can be used at 50% of the weight of fresh yeast and instant dry can be used at 40% of the weight of fresh. Based on the recommendation of the yeast manufacturers, most people are under the impression that 33% is the proper conversion for instant yeast. This is true for an industrial process, but 40% is better in the artisan process, when dough temperatures are generally lower. The instant form is the easiest to use since it does not need to

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 Blueberry Hand Pies Recipe

Ingredients CRUST 2 1/2 cups King Arthur Gluten-Free Flour or brown rice flour blend* 2 tablespoons sugar 1 tablespoon + 1 teaspoon Instant ClearJel (optional; not packed in a gluten-free facility) 1 teaspoon xanthan gum 1 teaspoon salt 12 tablespoons (3/4 cup) cold butter 2 large eggs 1 tablespoon + 1 teaspoon lemon juice or vinegar *See recipe for this blend in "tips," below. FILLING 2 1/2 cups blueberries, fresh or frozen 1/2 cup sugar 2 1/2 tablespoons King Arthur Gluten-Free Flour or 2 tablespoons Instant ClearJel pinch of salt 4 teaspoons lemon juice TOPPING 1 large egg, beaten sparkling sugar , optional Instructions Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt. Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the eggs and vinegar or lemon juice together till very foamy

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

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 familiari

10 Health Benefits of Ginger

The first record of ginger being used dates back to 500 BC . Ginger is a plant that originated in Southeast Asia, but the spices that are common in foods come from the root. While ginger adds a lot of flavor to food, it’s also been used as an alternative form of medicine throughout history. If you’re rooting for a healthier you, consider adding ginger to your diet. Continue reading as we go through the top ten health benefits of ginger. Let’s begin! 1. Better Digestion Ginger helps speed up the digestion process and empty your stomach more quickly. Someone with digestive issues, such as indigestion, ulcers, constipation, and IBS, might find relief by adding it into their regular diet. Studies have shown that those who consume ginger digest twice as fast as those who don’t. It increases movement in the digestive tract and promotes healthy enzymes that help break down the foods we eat. 2. Improves Immunity Gingerol, the bioactive compound found in raw ginger, boosts immunity with it

Salmon Corn and Chipotle Cakes Recipe

You can bake this tasty treats to cut down even further on the oil. Serves 4 1 lb/450g salmon, canned or fresh flaked 2 ears of corn, cooked kernel removed about ½ cup/125ml (substitute frozen) 2 large shallots, diced medium 3tablespoons/45ml parsley, finely chopped 1 egg, beaten (optional) 1 chipotle, seeded and minced 1 teaspoon/5ml paprika or seafood seasoning 1 teaspoon/5ml water 1 teaspoon/5ml sea salt 1/2 cup/118ml rice crumbs, divided 2 tablespoon/30ml canola oil 1-2 lemons, limes or oranges, cut to squeeze over cooked cakes Combine salmon, corn, shallots, parsley, egg, chipotle, paprika, water, salt and half of the rice crumbs together reserving half of the crumb mixture. Gently mixed making sure not to break up the salmon too much. Use a 1/4 cup/60ml ice cream scoop portion out the salmon, pressing into disks. Place remaining crumbs in a dish. Lightly coat both sides of the cakes. Heat a large skillet over medium high heat. Add oil and let warm up to almos

YaDa Chef Private and Personal Chefs

Search This Blog