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: email@example.com, or by phone: +1 954-367-YADA (9232).
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Personal Chef Services
Personal Chef Services...
How Does It Work?
To begin the process we investigate how you are currently eating and how you would like to eat in the future. We discover your food preferences and aversions, allergies and/or special diets through a detailed food questionnaire.
Roughly a week before each cook day, YaDa Chef creates a customized menu. Upon your approval, we prepare lists and organize recipes.
On the cook day, we shop for the freshest ingredients, come to your home/location and cook all day. Before leaving, we clean the kitchen so that you find it as you left it with the exception that you have a fridge full of food and lovely aromas!
And it begins again
We then plan the next service based upon your comments as we work to refine and hone in on menus that make you the happiest. We do not repeat any menu items for at least six months, unless you specifically request them.
Bi-weekly, Tri-weekly, Monthly Meal Plans
Dinner Parties & Buffets
personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
Coconut Whipped "Cream" 1 refrigerated tinned can of coconut milk (you can use coconut cream) 1 teaspoon/5ml pure vanilla 1 tablespoon/15ml icing/powdered sugar (I never use it) 1/2 teaspoon xanthan or guar gum (not necessary but gives it extra body) Remove the coconut milk from the refrigerator (it is imperative that it is very cold), pour it into a clean mixing bowl. add the vanilla, sugar and xanthan if using. Beat the milk either by hand, in a stand mixer or a food processor until thick and creamy (about 3 minutes). Serve immediately or cover and refrigerate. If leaving overnight it may be necessary to "refresh" it a bit by whipping by hand for 30 seconds. 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
Fermented foods are so good for your immune system and gut health. No need to make huge crocks of the stinky stuff. You can make a couple of ball jars worth. I say if it tastes good eat it. So I don’t have an expiration time on the kraut. 1 medium head cabbage (about 3pounds/1.4kg) 11/2 tablespoons/22ml course salt 1 tablespoon/15ml caraway seeds, optional (3) 32 ounce/950ml wide mouth ball jars cheesecloth Some weights Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now. Pack the cabbage into your wide mouth mason jars. Really pu
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 drupe, where the fruit has a large seed in the center, which is edible. T
S weet potatoes are not really potatoes at all. In fact they are in no way related to the tuber used for fries or chips which are a member of the “nightshades vegetables”. Sweet potatoes are cousins of the morning glory flower. Their flesh can range beige through white, red, pink, violet, yellow, orange, and purple. Here is a foolproof way to get a crunchy, sweet, salty, spicy low fat snack. Serves 4 (snack/side) Pre-heat oven to 225F/107C/1/2 Gas Mark 2 medium sized sweet potatoes, washed 1 teaspoon/5ml olive oil 1 teaspoon/5ml salt 1/8 teaspoon/.5ml cayenne pepper 1/8 teaspoon/.5ml granulated garlic Using a mandolin or food processor with 3mm slicing disk. Slice the potatoes as thin as possible (the thicker the slice the longer the cooking time). Place sliced potatoes in a bowl and drizzle with oil. Toss to coat each piece of potato thoroughly on both sides. Place potatoes in a single layer on aluminum foil lined baking trays. You will probably need 2. Place the trays in the ov
This simple and SUPER easy apple fritter recipe is for any cook, at any level. The following recipe from Chef Joseph's Great Aunt Vickie. Apples, cored and sliced into wedges 1 cup Flour* 1 cup Beer* Oil, Vegetable, for frying Confectioners Sugar Mix the flour and beer. Heat 4-inches vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. Place confectioners' sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown. Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding. Top fritters with confectioners' sugar and transfer to a serving platter. * Note: Your beer and flour are to be in equal parts. p
Makes 16 Ingredients: 2 cups milk chocolate chips ½ cup creamy peanut butter ¼ cup powdered sugar, sifted 32 Ritz crackers Directions: 1. Place chocolate chips over a double boiler and melt. 2. Place peanut butter and sugar into a mixing bowl and whisk until smooth. 3. Spread a small amount of the peanut butter mixture onto a cracker and sandwich together with another cracker. 4. Repeat until all the crackers and peanut butter filling have been used. 5. Place crackers onto a parchment line baking sheet and place in freezer for about 30 minutes. 6. Once the chocolate has melted, using a small pair of tongs, or tweezers, dip the chilled peanut butter sandwiches into the chocolate until completely covered. 7. Shake off any access chocolate and place back onto the parchment lined baking sheet. 8. Repeat with the remaining sandwiches and set aside to dry, about an hour. 9. Carefully peel from the parchment and serve. http://www.spoonforkbacon.com/2011/12/chocolate-covered
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
Poached Chicken/Chicken in a Pot or as it is called in Italian Pollo Bollito is a much misunderstood meal. It was possibly crea ted during the time of Henry the IV or Henri de Navarre who famously is quoted as “Si Dieu me prête vie, je ferai qu'il n'y aura point de laboureur en mon royaume qui n'ait les moyens d'avoir le dimanche une poule dans son pot!” (If God keeps me, I will make sure that no peasant in my realm will lack the means to have a chicken in the pot on Sunday!) We usually like Cooks Kitchen for the way they re-work recipes. This is one time that we disagree. It should not be tired boiled chicken. The vegetables are not over cooked or the stuffing a soggy mess when done in the traditional manner. That is NOT if it is done correctly, with the flap sewn or skewered and the whole pot is cooked slowly for about 1 1/2 hours to gently cook the chicken and the vegetables. All will be good, the chicken cooked perfectly when the vegetables are done. Serve
First things first. Let us set the record straight. This is not the true ragu alla bolognese. Ragu alla Bolognese is a slowly cooked meat-based sauce from the city of Bologna, Italy used specifically for lasagna or to dress the long ribbon like pasta, tagliatelle. Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added, and are more similar in fact to the ragu alla napoletana. Serves 6-8 ¼ cup/60ml extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, coarsely chopped 1 celery stalk, minced 1 carrot, minced 1 pound ground meat, beef, turkey, or pork 1 28 ounce/794g can crushed tomatoes 2 tablespoons/30ml tomato paste 1/2 cup/125ml white wine ¼ teaspoon/1ml cinnamon ½ teaspoon/2ml thyme 1 teaspoon/5ml oregano small handful of flat leaf Italian parsley, chopped 8 fresh basil leaves, chiffonade 1 teaspoon/5ml salt ½ teaspoon/5ml black pepper In a large sauce pan, add extra
We have all had lasagna. It is usually layers of sauce, bechamel, pecorino, parmigiana, ricotta and mozzarella. The end product is in our opinion, delicious. The problem is this is not the real deal. Lasagna, or as it is called in Bologna lasagne (because it is layers and therefor referred in the plural, is much simpler. It has four (4) ingredients; the noodles, preferably green ones (made with spinach), bechamel, bolognese (ragu), and Parmigiano Reggiano. That's it. If you don't make your on noodles we found it pretty much impossible to find the spinach lasagna sheets, so we used store bought regular noodles. We also cheated a bit and added a touch more sauce so we didn't have to pre-cook the noodles. We don't by the "special" no boil, just the regular ones. Once you try this version, we are pretty sure you won't want the overly cheesy version you will get in most restaurants outside of Bologna. It is delicious and light. The flavours of the ragu