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Showing posts from October, 2020

Kedgeree, It’s As Easy As One, Two Three

  We are in the beginning of the party season and to that end I thought it would be appropriate and helpful to resurrect a popular dish from the days of the British Raj. There is some disagreement of where the dish originated. The most popular of theories is Kedgeree originated with an Indian rice-and-bean or rice-and-lentil dish Khichri from 1340 or earlier. It is believed that the dish was brought to the England by returning British colonials who had enjoyed it in India and introduced it as a breakfast dish. Anglo-Indian cuisine was all the rage in Victorian times. The other thought is that the Malcom Clan invented it 1790, took the recipe to India adapted it with local ingredients where it was embraced by the Indians and indeed the English colonels. In any case it is the perfect dish that can be made in 30 minutes is GREAT for an impromptu late night/early morning get together after the theater or opera. It is a wonderful brunch item or even a hearty supper. Originally when the

Halloween Green Chili with Chicken Recipe

  Have some fun with your food this Halloween! This cozy chili is made in a slow-cooker, so all you have to do is roast the tomatillos and add everything to the pot. Don't forget the tortilla ghosts! Ingredients: 2 pounds tomatillos, husked 3 tablespoons canola oil, plus more for tortillas 3 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces Salt and pepper 1 white onion, chopped 6 cloves garlic, smashed 2 pounds Cubanelle peppers, seeded and chopped 2 poblano peppers, seeded and chopped 1 tablespoon cumin 1 cup low-sodium chicken broth 2 tablespoons packed light brown sugar 1 tablespoon lime zest 8 white corn or flour tortillas 1 cup sour cream 4 scallions, sliced Preparation: 1. Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 tsp. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 minutes. Allow to cool slightly. Chop and place in a large (6- to 7-quart) slow cooker.

Devilishly Good Halloween Cupcakes

  Just in time for Halloween.... To Make Chocolate Horns and Tails: Temper your chocolate and cool until it's a suitable piping consistency, you don't want it too thin or thick. Fill a piping bag or parchment cone and pipe the chocolate into the shapes of horns or tails. Tip: You can draw the shapes before hand on a piece of paper then place the paper under the parchment or acetate to trace over While the chocolate is still a little bit tacky, sprinkle with red edible glitter or brush with lustre dust. Allow to set completely before removing carefully and decorating your cupcakes. If possible, wear cotton gloves to reduce the heat from your hands. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Rad to the Bone: Halloween Bone-Sticks Recipe

  We realize many of you do not make your own bread. So, this is a great recipe for those non-bread-makers at home. Olive Garden may have unlimited breadsticks, but with this recipe you'll have a big batch of Bone-Sticks, which is way cooler for Halloween. With some bloody red marinara dipping sauce, it's a haunted snack everyone will love. INGREDIENTS 1 can refrigerated breadsticks (usually contains 12) Olive oil Coarse sea salt DIRECTIONS Preheat oven to 375. Grease two baking sheets. Remove breadsticks from can, unroll and allow to warm to room temperature, six on each sheet. Gently stretch each breadstick to make it longer and skinnier. Using a knife, make a 1 inch cut into each end of breadstick and separate so it looks like a fish tail. Then, roll each piece to the outside and back to the breadstick in a spiral. Repeat with other side and then other end. Once you have repeated this process with each breadstick, brush or spray each with olive oil and sprinkle on coarse s

An Appalachian Witch Forager on the Magic of Plants

  Rebecca Beyer forages through the lenses of folk magic and plant lore. By  Jean Trinh  October 19, 2020 On a cool summer morning a few years ago, I joined a group of strangers and followed Rebecca Beyer, a witch and forager, through a lush green forest in  Asheville, North Carolina . As we traversed the woodland and crossed over creeks, we nibbled on tart wood sorrel leaves, learned to identify violets by their heart-shaped greens, and sliced red-lacquered reishi mushrooms off the sides of tree trunks. We were on a foraging tour in the Southern Appalachians organized by  No Taste Like Home , and Beyer, who’s now 33, was our erudite guide. With ornate tattoos peeking out from under her earth-toned clothing, she explained what edible plants were endemic to the region, and the folklore and history behind them. She also sprinkled in stories about magic spells that have been used with the local flora over the last few centuries. “[Plant] lore has kind of been cut out of foraging because n

Crock-Pot Pumpkin Soup In A Pumpkin Recipe

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 info@yadachef.com | 954-367-YADA