YaDa Chef Personal Chefs and Event Catering

  When we cooked this, picture shown, we used bone-in chicken thighs. The crispy skin made the dish.   Serves: 4   Ingredients 4 6 oz. chicken breasts, boneless, skinless 1/4 cup flour 1/8tsp salt 1/8tsp pepper 3TB olive oil, divided use 1TB butter or margarine (I use Smart Balance) 3TB flour, level 2 cups chicken broth or water 1 lemon, zested 4tsp lemon juice, fresh 2TB basil, fresh, chopped 2TB white wine 1/2tsp sugar 1/4tsp salt 1/2 cup heavy cream Directions Clean and prep chicken breasts and dry. Pound with meat hammer until even and thin Cook chicken in large skillet with 2TB olive oil over med -high heat until just done. Set aside to cool. Sauce: Heat chicken stock. Heat butter and remaining oil in small pan. Add flour to create roux and cook until it is a medium blonde color ( 2-4 mins) Remove from heat and add heated stock slowly to the roux. Stiring until smooth or slurry at each addition. When all stock is incorporated return pan to a medium heat and cook until stock has th

  This is a great meal for leftover chicken, turkey or even veal.  Use fresh or frozen broccoli florets.  Either works well.  Prep can be done in 5 minutes and can be held overnight, ready to pop into a preheated oven.    4 cups/24 ounces/ 700g  fresh broccoli florets or thawed frozen broccoli florets 2 cups/10 1/2 ounces/ 300g cubed cooked chicken 1 can (10 1/2 ounces/300g) Condensed Cream of Chicken, celery or mushroom soup 1/3 cup/79ml  milk (dairy or a non-dairy unflavoured works) you can sub all stock 1/2 cup/2 ounces/57g shredded Cheddar cheese 2 tablespoons /30 ml plain dry bread crumbs 1 tablespoon butter, melted or olive oil Preheat the oven to 400F/200C/Gas 6.   Place the broccoli and chicken into a 9 x 13/23 x 33 cm baking dish.   Stir the soup and milk in a small bowl.  Pour the soup mixture over the broccoli and chicken.  Sprinkle with the cheese.  Stir the bread crumbs and butter in a small bowl.  Sprinkle the bread crumb mixture over the cheese.  Bake for 20 minutes or u

  The brand says they still hope to "bring Olympia Beer back home" one day. By  Mike Pomranz  January 27, 2021 An iconic, century-plus-old beer brand is being discontinued… at least temporarily. Yesterday, the official Olympia Beer Instagram account posted that though Olympia will continue on as an artesian  vodka brand , the once-successful lager—first brewed back in 1896—is saying "farewell for now." "Olympia Beer was founded in Tumwater [in Washington] 125 years ago, it's a storied historic beer, intertwined with the history of our region,"  the post states . "But while we've spent several years trying to bring Olympia Beer back home to be brewed locally, we've also witnessed a growing decline in its demand. Sadly, we have not been able to find a solution to the challenges posed by the reduced beer sales and have had to make the difficult decision of temporarily pausing production of Olympia Beer. We remain committed to finding the best

  Òlamaid deoch-slàinte! An Ode to Single Malt On the 25th of January there is a tradition to have a Burns Night Supper in honour of the “Bard” Robert Burns, Scotland's favourite son, the Ploughman Poet. The menu is usually quite specific and includes Haggis, a definite acquired taste, but that is another article altogether. During the course of the night toasts are made in his honour with “a wee dram” of W H I S K Y. Please note the spelling. It is a huge insult to a Scotsman or woman if you put an “E” before the “Y”. That is Irish or American and certainly not the aqua vitae that is produced in Scotland. The best Scotch Whiskies are Single Malt. Malt" indicates that the whisky is distilled from a "malted" grain. More than one type of grain can be malted; barley, rye and wheat, however, in the case of single malt Scotch, barley is always the only grain used. A single malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for a minimum of thre

  Be A Sticker Do not be confused on the codes you see when buying produce. These codes are often the bane of any supermarket checkout employee's existence. The four-, sometimes five-, digit code is punched in for each produce that is bought, signifying to the computer how much it either costs per pound or by number of items. While they are a pain to learn, the codes signify certain types of produce. 4 digit code starting with a 3 or 4 = conventionally grown 5 digit code starting with a 9 = organic 5 digit code starting with an 8 = genetically modified personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

01.19.2021 By  Donna Berry CHICAGO – The Chicagoland Food & Beverage Network (CFBN) hosted its first event of the New Year on Jan. 14. The virtual meeting included a discussion with Joel Warady, chairman of the board for CFBN, and president of New York-based Catalina Crunch, a producer of keto-friendly, vegan, low-carbohydrate cereals and cookies. “2020 was a year of ‘haves’ and ‘have nots,’” Mr. Warady said. “And people are continuing to change their habits to adapt.” The haves and have-nots always existed, but in troubling and uncertain times, the distinctions become more obvious. This is not only on the personal or household level, but in corporate America as well, in everything from supply chain to staffing to health care. “So far in 2021, we are seeing that stay-at-home mindset continuing to grow,” Mr. Warady said. “But the elephant in the room is the vaccination. While it’s been a slow start, it is continuing to pick up and we will see more and more people vaccinated. That ha

  01.20.2021 By  Rebekah Schouten  and  Keith Loria KANSAS CITY — Consumers can’t help but be interested in charcuterie when they see a delicious spread of artisan goods artistically displayed on a wooden board, and that’s one big reason why supermarkets saw an increased demand in the charcuterie category in 2020.  “The fact that something so fun and exciting in the food world can be ideal for snacking, a romantic date night, and any occasion in between makes charcuterie the ideal food trend with staying power,” said Evan Inada, charcuterie director for Columbus Craft Meats. Domestically made premium charcuterie is still a relatively new category, and US producers of cured meats have started to emerge in the last decade or so.  “Part of the excitement about the category is innovation in flavors and packaging that these domestic producers are offering and, given all of the cross-cultural influence in food throughout the United States, charcuterie flavor profiles are virtually limitless,

Meet the Cakie (half cake/half cookie) and the Breakie (half bread/half cookie). By  Mike Pomranz  January 15, 2021 Hollywood has taught us that artificial intelligence is primarily the pathway to deadly robot uprisings—and it may well be… We'll have to see how things play out. But while we wait, AI experts are finding other interesting ways to use the technology—whether it's  developing new flavors  or  selling beer faster —and at Google, they recently revealed an application that only sounds dangerous to our waistlines… artificial intelligence-created desserts! CREDIT: ADOBE STOCK Inspired by the pandemic-spawned  spike in searches for baking , the team at Google Cloud "decided to dive a little deeper into the trend and try to understand the science behind what makes cookies crunchy, cake spongy and bread fluffy," according to  a post on their blog . Then, once armed with that machine learning knowledge, they attempted to mix these attributes into what they bill as