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

2024 Passover Menus For Delivery

YaDa Chef’s 2024 Passover Menu The following menus are for delivery. Restrictions, delivery fee (if applicable) and availability apply. We also provide in-house personal chef services. Call +1 954-367-9232 or + 1 561-285-7466 or email info@yadachef.com for more information. Ashkenazi – INFLUENCED Menu 1 - Serves 8-10 $433 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Roast Chicken with 40 Cloves of Garlic Traditional or Sweet Potato Kugel Roasted Mixed Vegetable or Carrot Kugel Menu 2 - Serves 8-10 $487 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Beef Brisket with dried cranberry and Gravy Traditional or Sweet Potato Kugel Roasted Mixed Vegetable or Carrot Kugel Menu 3 - Serves 8-

September 14 is National Cream Filled Donut Day

September 14 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. punchbowl 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 cate

What's New and Beneficial About Cabbage

Did you know that cabbage was one of two vegetable types (the other type was root vegetables) found to be a mainstay for prevention of type 2 diabetes in a recent study of over 57,000 adults in the country of Denmark? In this very large-scale study, adults who closely followed the Healthy Nordik Food Index were found to have the lowest incidence of type 2 diabetes. Importantly, this key health benefit was linked to six food intake categories: (1) fish, (2) rye bread, (3) oatmeal, (4) apples and pears, (5) root vegetables, and (6) cabbage! Researchers have now identified nearly 20 different flavonoids and 15 different phenols in cabbage, all of which have demonstrated antioxidant activity. This impressive list of antioxidant phytonutrients in cabbage is one key reason why an increasing number of studies link cabbage intake to decreased risk of several cardiovascular diseases. You can read more about these individual antioxidants in our Health Benefits section. In terms of price per

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

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul September 11th, 2020 Cookware , Grilling & Outdoors Aluminum foil – sometimes incorrectly called tin foil – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little dull at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives. Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of metal foil or metal leaf composed of an aluminum alloy containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended application. Just some of those applications include: Manufacturing thermal in

Zucchini Bread Recipe

Very good and moist - kids eat it as quickly as you can make it. Bread will freeze well, and keep in refrigerator for weeks. Zucch ini Bread Recipe Ingredients: 3 cups/360g all purpose/plain flour 1 teaspoon/5g salt 1 teaspoon/5g baking soda 1 teaspoon/5g baking powder 3 teaspoons/8g ground cinnamon 3 eggs 1 cup/250ml vegetable oil 2 1/4 cups/240g white sugar 3 teaspoons/15ml vanilla extract 2 cups/350g grated zucchini 1 cup/125g chopped walnuts Preheat oven to 325F/165C/Gas 3 Grease and flour two 8 x 4 inch/20 x 10cm pans. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.Today is Zucc

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

New Orleans-Style Shrimp and Fonio 'Grits'

This recipe is a great way for anyone who is lactose or dairy intolerant to enjoy a shrimp and grits-style meal. It is super flavorful, oh-so comforting and a consistent crowd pleaser. TECHNIQUE TIP: To avoid over-cooking, stir the grits continuously and make sure they do not curdle. SWAP OPTION: We are using the fonio grain but regular corn grits can be used instead. Ingredients Fonio 2 cups coconut milk 1/2 cup water 1/2 cup fonio grain Shrimp 2 quarts onions, small dice 2 tablespoons fish sauce 1/2 cup canola oil, with 2 tablespoons reserved 1 cup tomato paste 3 red peppers 12 shrimp, deveined, heads off and tails on salt, to taste chopped parsley, for garnish Preparation FOR THE FONIO: 1. In a saucepan over medium heat, add the coconut milk and water and bring to a simmer. 2. Add the fonio to the simmering liquid and cook, stirring frequently, until creamy and thick, about 15 minutes. 3. Once creamy and thick, turn off the heat, cover and set aside for 10 minutes (this allows t

Scallion Bread Recipe

This earthy, rustic bread cut into wedges is delicious served with any sambal or chutney. 1 1/2 cups/188g all purpose white flour 1 teaspoon/5ml/5g salt 1/2 cup/120 plus 1 tablespoon/15 hot water 1/2 cup/50g chopped scallions 1 1/2 teaspoons/7ml sesame oil 1 tablespoon/15ml canola or vegetable oil Place the flour and salt in a food processor. With the machine running, pour in the water and process until the dough almost forms a ball. Add the scallions and process until a soft ball forms. Remove the dough from the food processor and knead by hand on a floured surface for 1 minute. Cover the dough with a kitchen towel and let it rest for 10 minutes. Roll the dough out on a floured surface into an 8 1/2 inch/22cm square. Brush with sesame oil. Starting at the end nearest you, roll the dough up into a right jelly roll. Slice the roll into three equal parts. Roll each third between two sheets of plastic wrap into 6 1/2 inch/17cm ovals, 1/8 inch t/3mm to 1/4 inch/6mm thick. Heat 1 teaspoon/

Zucchini “Pepperoni” Pizza Recipe - Zucchinironi Recipe

1 small zucchini sliced thin* 1 teaspoon/5ml garlic powder or 2 cloves minced 1 teaspoon/5ml olive oil 1 teaspoon/5ml dried Italian seasoning 1 teaspoon/5ml red pepper flakes 1 teaspoon/5ml smokey paprika 1 teaspoon/5ml fennel seeds ½ teaspoon/2ml salt ½ teaspoon/2ml black pepper 1 12 inch/30.5cm pizza shell** 14 ounce/400g jar of your favourite marinara sauce 8 ounces/225g smoked or regular mozzarella shredded Preheat oven to 400F/200C/Gas 6 In a large bowl combine zucchini, garlic, oil, Italian seasoning, red pepper flakes, fennel seed, salt and pepper. Toss or stir well making sure zucchini is well coated with all of the ingredients. Spread half of the sauce evenly on the pizza(add more if you like it saucy). Evenly arrange the zucchini slices on the sauce. Top the zucchini with the mozzarella. Place in a preheated oven for 10-15 minutes until the cheese is melted and slightly browned. *use the slice side of a box grater, a mandoline, or y

YaDa Chef Private and Personal Chefs

Search This Blog