YaDa Chef Private and Personal Chefs

A variation on Jacques Pepin’s Normally traditional Irish Soda Bread is made with a mixture of white and whole wheat flour along with baking soda and buttermilk.  When I was experimenting with Gluten free/dairy free recipes I ran across this and thought it made a reasonable facsimile that was easier to recreate as a GFDF recipe than the traditional one. Makes 1 Round Loaf 3 cups/375g AP Gluten Free flour mix 1 1/2 teaspoons guar gum or xantham, agar agar,  (you can try using 1 well beaten Large egg)* 1 1/2 teaspoons/7 ml salt 1 tablespoon/15ml/11.24g baking powder 1 tablespoon/15ml/12.86g baking soda 1 1/2 cups/375 ml Almond or Coconut milk 1 ½ tablespoons/22ml white vinegar 1/2 teaspoon/2 ml canola oil or any neutral oil of your choice Preheat the oven to 425 F/190 C/Gas Mark 5 Reserve 1 teaspoon of the flour, and combine the remaining flour with the salt and baking powder and baking soda in a large bowl. Mix the milk and vinegar in a measuring cup (it

Botanical name: Beta vulgaris Grown in the Mediterranean region as far back as 2,000 B.C., beet cultivation spread to Babylonia in the eighth century, then to China around 850 A.D. Beets, along with their greens, belong to the Goosefoot family, known as Chenopodiaceae. Within the botanical family, beet greens are factored alongside spinach, Swiss chard, quinoa, lamb's quarter, and a number of other wild plants, which means that beet greens can be placed in the “dark, leafy” category. Because they are a cool season crop, beets grow quickly and can survive almost freezing temperatures, making them a favorite of northern gardeners. Beets and their greens also enjoy a longer than normal growing season. It’s best to use beet greens within two or three days after refrigeration. Enjoy beet greens by themselves as a salad or with other leafy vegetables, or sauté them in a bit of olive oil or balsamic vinegar and salt for a delicious side dish. Here’s a great tip: if you find you

Today is Cherry Dessert Day. In celebration we are going classic with Cherries Jubilee. Cherries jubilee is a dessert dish made with cherries and liqueur (typi cally Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream. The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of   Queen Victoria's Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897 Wash and pit four handfuls (about one pound/450g pitted) the cherries. Put the cherries and 1/2 cup/96g sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more. To f lambé  the rum: If cooking over a gas flame, pull the pan off