YaDa Chef provides personal chef and event catering services throughout south Florida from the Palm Beaches to the Keys. Although we are based in south Florida we go where ever our clients take us throughout the United States as well as the world. Contact us by email: firstname.lastname@example.org, or by phone: +1 954-367-YADA (9232).
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Polish Pickle Perfection Recipe
Pickles have been around for more than 4000 years with mentions of them in the Tigris Valley in 2030 BC. Julius Caesar fed his troops pickles believing they gave them more stamina and strength. Cleopatra believed in them for her famed beauty. Shakespeare may have been the first to use the word “pickle” as a noun or a metaphor. Read here from NY food museum organisation’s website for more history http://www.nyfoodmuseum.org/_ptime.htm
Makes about 16 half pickles
2 3/4 pounds/1.25kg small pickling pickles (about 8)* 2 cloves crushed garlic 1 cup/250ml white vinegar 5 cups/1.25liters water 1/4 cup/59ml coarse sea salt handful fresh dill or 3 tablespoons/45ml dried dill weed
Cut the top tips off of the pickles (you can cut them in half or quarters if you want). Place them snuggly into a 6 cup/1.4 liter sterilised jar (we used a cleaned commercial pickle jar). You can buy 1 pint/500ml jars--you’ll need 2-3. Add vinegar, water and sea salt to a sauce pan. Bring to a boil and stir to dissolve the salt. Let cool for 5 minutes. Place dill and garlic into the jar with the cucumbers. Pour the vinegar/water mixture over the pickles making sure to cover them completely. Seal the jar tightly and store in a cool, dark space for two to three days. Place in the refrigerator for another day or two. Open and serve. The longer you keep the pickles in the brine the more flavourful they will be. You can put them directly in the fridge after sealing and wait for a minimum of 4 days.
*pickling cucumbers are about 4 inches/10cm long. You can use regular cucumbers sliced into rounds or cut in half lengthwise and widthwise. Make sure to wash the skins as they may have added wax.
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It's time to set the record straight. By Kimberly Holland October 13, 2021 In a 2016 story titled "I Just Found Out Canned Pumpkin Isn't Pumpkin At All, And My Whole Life is Basically a Lie," a writer with our sister publication MyRecipes spelled out how she believed canned pumpkin was actually squash, not pumpkin. The story, which also appeared on allrecipes.com, spread like wildfire, igniting outraged cooks in all corners of the country — for good reason. We've all believed our precious cans of pumpkin puree come from magical fields of orange gourds that bask in the sun until they're ripe for the picking. But there's just one problem with that story: It is not exactly true. Canned pumpkin is pumpkin, but it's not the type of pumpkin you are likely imagining when you pluck a few cans off the shelf for your next pumpkin bread baking session. And to be fair to our culinary imaginations, the cans often show illustrations of the classic jack-o'
Salvatore Buzzi says he got the idea for the restaurant during his latest prison stint. By Jelisa Castrodale October 07, 2021 A new burger joint opened in the suburbs of Rome today and, under normal circumstances, that wouldn't be particularly newsworthy. But this clearly isn't normal circumstances, since the owner of Buzzi's Burgers is a convicted murderer, drug trafficker, and well-connected Italian mobster. Salvatore Buzzi told an Italian news outlet that the idea for the restaurant came to him during his most recent stint in prison (and his release is still being contested by prosecutors). Instead of trying to distance himself from his criminal past, Buzzi is clearly reveling in it. According to Corriere Della Sera , the menu at Buzzi's Burgers is filled with references to the Mafia and to other criminals. There are sandwiches named for the organized crime dramas Gomorrah and Suburra (and the latter is loosely based on the Mafia Capitale investigation t
That tradition of cooking the day of the holiday will most likely continue this year in a number of households. Who wants to spend their time in the kitchen? There's a better way if families hire a personal chef for Thanksgiving. Not only can families remove stress from the holiday, but it presents a great opportunity to make the holiday special and unique in terms of the dishes you can ask the chef to prepare. Thinking outside of the box, instead of the Thanksgiving staples such as roasted turkey with mashed potatoes, stuffing and cranberry sauce on the side, why not change things up? The prep time that many families endure before the holiday can be replaced by flipping through magazines or, let's face it, Pinterest, to find enticing offerings for dinner. One thing to consider is personal taste. This is your Thanksgiving after all and you should keep in mind that there is a special art in choosing dishes that work well together. You also do not want to get the same
Need a little something different and elegant - a little rustic? This soup is the answer. It is thickened with potatoes, not flour, and is hearty enough to serve as a luncheon main course or starter for your next dinner party. Why? The milky, sweet, nutty flavor of cauliflower is a nice change from stronger-flavored vegetables. Even though it lacks chlorophyll, cauliflower has plenty of other nutrients including vitamin C (91.5% of the DV), folate and dietary fiber. Cauliflower is even a good source of omega-3 fatty acids. Look for tightly packed heads with no brown spots Ingredients: 1 large head white cauliflower with leaves 2 medium potatoes (about one pound/450g) 1 handful dandelion leaves (or fresh celery leaves) 1 small onion, chopped 2 cups/500mls vegetable stock (water or chicken stock is fine) 1 tablespoon/30ml Italian seasoning 2 cups/500mls cauliflower water salt and white pepper, to taste (black pepper is fine) 1/2 cup125ml white wine 1/2 -
Our new uniforms, courtesy of Chef Uniforms , have arrived! New look for a new year and we're loving the short sleeved jackets and comfortable pants. Our lightweight coats are easily laundered and are holding up exceptionally well. For ordering information: Chef Uniform Coats . The pants are spectacular. They too are easy to clean, lightweight, breathe well, and allow us to move easily in the kitchen and galley. For ordering information: Chef Uniform Pants . personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach email@example.com | 954-367-YADA (9232) www.yadachef.com
Absurdly Easy Chocolate Cake, so says Bryan Daniel... And can easily be made into cupcakes. Serves 6-8 3 Cups/375g US all purpose flour 2 Cups/383g granulated sugar 6 tablespoons/42g cocoa powder 2 teaspoons/9g baking soda 1 teaspoon/5g salt 3/4 cup/185ml neutral oil 2 tablespoons/30ml white vinegar 2 teaspoons/10ml vanilla extract 2 cups/500ml cold water Preheat oven to 350F/176C/Gas4 Mix flour, sugar, cocoa, baking soda and salt. Add in the oil, vinegar, vanilla, and cold water. Mix well until there are no more lumps. Pour into prepared (oiled/floured pans with either waxed paper or parchment on the bottom) pans 2 8-9 inch/20-23cm rounds. Bake for 30 minutes. personal 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
1. Wipe down an 8lb. pumpkin with a wet paper towel. Evenly slice off the top quarter. 2. Scoop out innards 3. Replace the pumpkin top and bake on a foil-lined pan for about one hour at 375 degrees F. 4. Once your pumpkin is slightly cooled, remove flesh from the walls only. Leave at least ½ inch for stability. 5. Cube pumpkin flesh. 6. Combine in slow-cooker with 3 cans of low-sodium chicken broth for 4 hours. 7. Add 3 cups of milk, 1 cup chopped bacon, 2 Tablespoons sugar, 1.5 Tablespoons pumpkin pie spice, and 1 teaspoon each: black pepper, curry powder, and salt. Blend with a hand-mixer. 8. Place pumpkin shell in a casserole dish. Pour in soup. Bake in oven at 375 degrees for 15-20 minutes. 8. Garnish with bay leaves and roasted pumpkin seeds. *For an even richer flavor, lightly brown pumpkin chunks with olive oil in a skillet before putting them in the crock pot. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach email@example.com | 954-367-YADA
Chicken in Red Wine with Onions, Mushrooms and Bacon = Coq Au Vin This popular d ish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone. Ingredients 3 to 4-ounce/85-115g chunk lean bacon 2 tablespoons/29g unsalted butter 2 1/2 to 3 pounds/1150-1350g frying chicken or old cock, cut into pieces 1/2 teaspoon salt, plus additional for seasoning 1/8 teaspoon pepper, plus additional for seasoning 1/4 cup/60ml cognac 3 cups/750ml young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti 1 to 2 cups/250-500ml brown chicken stock, brown stock or canned beef bouillon 1/2 tablespoon tomato paste 2 cloves mashed garlic
Do you love traditional Thanksgiving recipes or do you like new and different menu items? Our classic Thanksgiving menu covers turkey, green bean casserole, mashed potatoes, cornbread and sausage stuffing, gravy, homemade cranberry sauce, buttermilk rolls and traditional pies. Non-traditional menus are often used for our personal chef customers. Let YaDa Chef's chefs cook your special holiday meal! personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach firstname.lastname@example.org | 954-367-YADA (9232) www.yadachef.com
Pancakes have been around since Prehistoric times. In Scotland and the USA they are a leavened dough much like a “drop s cone”. In Britain they are unleavened and resemble more of a thicker crepe. In my house they were reserved for Sunday breakfast or the occasional “breakfast for supper”, which was always a treat. Here is a GREAT version that just happens to be wheat/gluten free. Your family will never know if you don’t tell them. Serves 4 (about 16 pancakes) 2 cups/500ml almond milk (you can use dairy milk, rice, coconut or hemp) 2 large eggs (you can substitute 2 tablespoons of ground flax mixed with 6 tablespoons/90mls warm water) 1/4 cup/60ml melted vegetable shortening or butter 2 cups/347g Gluten-Free Multi-Purpose Flour (I used King Arthur) 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 teaspoon xanthan gum (helps with chew and binding) 2 capfuls of pure vanilla extract Whisk the milk, eggs and shortening together. Sieve the flour, sugar, b