Cookbook

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“This cookbook contains mouthwatering recipes, the directions are easy to follow and the hints are a welcome extra bonus. The recipes in this cookbook make cooking gluten-free a pleasure.” Elaine Monarch, Founder, Celiac Disease Foundation www.celiac.org.

…..This book is for so many of our clients who have asked us to share our recipes with them, and also for the many others who suffer from life threatening allergies, have strict dietary restrictions, or simply have general concerns of the negative impact dairy and gluten have on health. You do not have to be on any special diet to enjoy these recipes. All of the recipes have been tested time and again by people not on any restrictive diets as well as those who are. We made sure the tastes and textures were not compromised. Our recipes are quick and easy to follow. They are for the beginner as well as the experienced cook.

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

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 fa...

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...

Black Garlic Lamb Chops with Red Wine Reduction

Marinade adapted for this recipe from RecipeZaar. You can choose either lamb chops from the USA or New Zealand. The ones from New Zealand are a bit smaller, but more gamey. This recipe was written using ones from the US. You can use a grill pan on the cook top if not using an outdoor barbecue. Serves 4 12 lamb loin chops, 1/2-3/4 inch/1.5-1.9cm thick 1 teaspoon/5ml sea salt 4-5 cloves black garlic 2 cups/500ml full body red wine (we used a cabernet) Marinade: 1/4 cup/60ml red wine vinegar 2 tablespoons/30ml chopped fresh rosemary 1tablespoon/15ml chopped fresh thyme 1 teaspoon/5ml minced fresh garlic 2 tablespoons/30ml olive oil fresh ground black pepper to taste Have your butcher trim most of the visible fat and "French" the lamb chops. Make a paste of the black garlic and sea salt. Rub the paste on the chops. Combine marinade ingredients. Place lamb chops inside a resealable bag large enough to hold...

Baked Apple Streusel Pancake Bars Recipe

Have you ever mixed up a batch of pancake batter, (because they sounded so amazing 15 minutes earlier when you were in bed), o nly to find yourself in front of the stove, spatula in hand, thinking "I really don't have the patience for this?" Yields: 20 Bars Adapted from: Martha Stewart's Buttermilk Pancakes 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt, or slightly less table salt 3 tablespoons sugar 2 large eggs, lightly beaten 2 3/4 cups buttermilk (whole milk can be substituted without any problems) 3 tablespoons unsalted butter, melted 1 small apple, diced into 1/2" pieces 2 cups Granola (we used an apple cinnamon granola from Bear Naked) For Topping: 1/4 cup all-purpose flour 1/4 cup brown sugar, firmly packed 3 tablespoons butter, melted 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg Grease and Parchment your choice of baking dish. We used 2 8"x8" pans (for the straight s...

Jacques Pepin's Chicken Supremes with Tapenade and Mushroom Sauce Recipe

Serves 4 4 skinless, boneless chicken breasts, about 6 ounces/170g each 1 tablespoon good olive oil Tapenade 3/4-cup/33g mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives 1 small garlic clove, peeled and sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons/37ml drained capers 2 tablespoons/30ml xtra virgin olive oil Mushroom Sauce: 4 tablespoon/57g unsalted butter 1 1/2 cups/234g Baby Bella mushrooms, washed and cut into 3/4-inch pieces 1/2 cup/50g chopped onion 1/2 teaspoon/2ml salt, plus extra to taste 1/2 teaspoon/2ml freshly ground black pepper, plus extra to taste 1/2 cup/125ml dry white wine 2 tablespoons/30ml chopped fresh chives or par Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. Preheat the oven to 350F/180C/Gas4 Heat the olive oil and 2 table...

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/34g coarse salt 2 tablespoons/25g caster sugar 1 tablespoon/7g of ground black pepper 1/2 teaspoon/2g ground allspice 1/2 teaspoon/2g ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/28g of unsalted butter, softened 2 Tablespoons/28g 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 o...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Roasted Eggplant Recipe

Roasting is one of the best ways to cook eggplant. 2 Medium Eggplants 1/4cup / 60ml Olive Oil 1/2teaspoon / 2.5g Sea Salt 1/2teaspoon / 2.5g Garlic Powder 1/4teaspoon/ 1.25g Black Pepper Instructions Preheat the oven to 400 degrees F (204 degrees C). Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brush with olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to. 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 cater...

Jacques Pepin's Flatbread Recipe

I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic. Serves 6 1 1⁄2 cups/188g regular all purpose flour 1 cup/250ml water 1⁄4 teaspoon/2ml baking powder 1⁄4 teaspoon/2ml salt 2 tablespoons/30ml olive oil 2 tablespoons/30ml water Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients. Heat a non-stick 10" / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.) Add remaining water around the outside of the dough where it meets the pan; the o...

9 Wonderful Benefits Of Pistachios

The health benefits of pistachios include a healthy heart , weight management, protection against diabetes and hypertension, and improved digestion . The vitamins , minerals , fats, and protein found in pistachio are all good for health. What Are Pistachios? Pistachios are one of the oldest edible nuts and are commonly used all over the world. They are native to Asia, particularly Iran and Iraq. Archaeological evidence dates the association of pistachios and man as early as 6,000 BC. They were cultivated in Iran, Iraq, and Syria and were introduced to the Romans only in 100 AD. Today, apart from Iran, Iraq, and Syria, pistachios are being produced in many countries such as the United States, Australia, Turkey, and China, among others. Pistachio nuts belong to the Anacardiaceae family from the genus Pistacia . A pistachio tree takes about 10 to 12 years to produce the first crop. They are d...

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