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Retooling and reworking recipes often takes a toll on anyone.  There are only so many times anyone is able to prepare, cook, then eat a variation of any food without becoming sick and tired of it. With that, we have been working on a simple coffee cake.  It is still in the work-through stages but is pretty good though a little plain to look at.   Making it look pretty is important and our pictures of our testing last night do not do the cake justice.   For the recipe, we opted to used decaffeinated instant coffee.  Mostly because it is what was on hand and since we would be eating the stuff late at night, consuming a lot off regular coffee probably would not be the wisest thing to do. Here is the recipe we have come up with: 1 1/4 cups/156g all purpose flour   1/2 teaspoon/2ml baking powder   pintch of salt   3   large (or extra large if you have them on hand) eggs   1/4 cup (1 1/2 sticks)/58g unsalted sweet butter (softened and at room temperature)   3/4 cup/144g table sugar   1 teasp

Chef Joseph Cooking at Home We created this recipe for Winn-Dixie grand openings some years ago. Along with the tastings, we held cooking demonstrations. Was a lot of fun. Serves 4 1pound/450ml Grilled Chicken (1 3/4-2 cups/402-450ml diced) 2 cups/248g Zucchini/courgette 1/4 inch/6.35mm 3/4 cup/30g Watercress chopped (substitute parsley) 3-4 Scallions chopped 1 cup/92g Green grapes sliced in half 1 tablespoon/15ml Dijon mustard 1/4 teaspoon/1ml Sea salt 1/8 teaspoon/.5ml Black Pepper Mix all of the ingredients in a bowl making sure to coat everything evenly.  *add ½ cup/58g walnuts if desired personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Need a Vitamin C boost? Here's a fruity tip: Eating one Kiwi fruit gives you approx. 112 percent of the daily recommended amount of Vitamin C! Here are the benefits of this super fruit: Phytonutrients: Kiwis have phytonutrients, which repair DNA, act as the body’s protection against some cancers, and function as antioxidants. Vitamin C: One serving of kiwi gives the body a boost of Vitamin C, which helps heal wounds, increase iron absorption, and boost the immune system. Fiber: Kiwi is a good source of fiber which has a role in the prevention of constipation and some cancers. Folic Acid: Kiwi provides 10% of the RDA (Recommended Daily Allowance) for folic acid, which is important for expectant mothers and works to produce red blood cells. Vitamin E: Kiwi provides 10% RDA for Vitamin E and decreases the risk of heart disease. Who's having some of this superfruit today?

  This is a Great dish to do for a crowd of 2 or 20.  Many people over cooked baked eggs and they come out tough.  There are two ways to remedy this. Both methods are shown below. Try both choose the one that works for you.  We have not done either of these in a convection oven.  If you use the fan your times/temperatures will be different.    These are a wonderful first course or even for a main course at lunch drizzled with a bit of balsamic reduction. Serves 4 Preheat oven to 425F/218C/Gas 7 4 large Beefsteak (Beef) Tomatoes Salt and pepper 8 large leaves of basil (4 minced and 4 of the best saved for garnish) Olive oil to drizzle 4 slices of fresh mozzarella or shredded swiss (optional) Slice 1/3 of the bottom off of each tomato, scoop out the ribs and seeds, place upside down on paper towels to drain.  Place into a baking dish. Season the insides of the tomatoes with salt and pepper. Divide the minced basil evenly between the tomatoes.  Break one egg int

Hamburgers, hotdogs, and sausages are the most common. They are served with the ubiquitous “macaroni or potato salad”, and sometimes baked beans. There are so many options for the grill from chicken on the bone to steaks. Living next to the water we in South Florida do a lot of seafood also.  How do vary your menu? When choosing a fish for the grill you want to pick a firm fleshed fish like tuna, mahi mahi, whole snapper (fillets tend to fall apart) or swordfish. Vegetables are transformed to a new level on the grill. Even your dessert can be grilled. The fruit’s natural sugars caramelise to enhance the flavours. Below you will find an entire meal from entree to dessert.  We have chosen tuna (blackfin) as it is one that prefers our warm coastal waters, but can be replaced with cobia or mahi or one of the other above mentioned fish. The crowning glory are the glazed bananas. Substitute turkey or vegan versions of the bacon if that is your liking. Citrus Marinat

The following article and recipe was written and created by our own Chef Joseph based on a traditional French Pâté. When it comes to warm weather eating, many of us turn to room temperature dishes, chilled dishes or salads.  In most cultures where warm weather dominates you will find just the opposite in both temperature and spiciness or a combination of both.  Personally I believe the perfect warm weather meal is the latter.  A nice cool starter followed by a something hot and spicy finished with something cool.  Why the spicy or hot?  Easy...it makes you sweat. Sweat cools you off.  It is a no brainer.  Sometimes, though, a lighter meal seems right and a pâté is not only elegant, but perfect to be served by itself or with a salad or simple pickled vegetables, cheese and some fruit.  Wrap it all up in a pastry crust ( Pâté en Croûte ) and you elevate it to a whole other level. What is pâté? Many think it is a pureed glob of liver.  Actually it is nothing more than a fancy

June is the the beginning of Summer here in the northern hemisphere and it is also the time when we celebrate the longest day of the year. “Skt. Hans”, or St. John’s Day, as it is known throughout Scandinavia, is celebrated with bonfires and outdoor cookery.  Originally I wanted to do typical Norwegian fare, but after speaking with a dear friend I learned that the traditional foods have given way to “International Fare”.  Spain has a huge expat Norwegian community, and Florida was founded by the Spaniards in 1513 by Ponce de Leon who led the first European expedition.  So I thought I would  offer one of my favourite dishes from Valencia Spain, Paella. Paella was originally a peasant dish, cooked over an open fire in the fields and eaten directly from the pan.  Originally snails were the main protein used as they were plentiful in the fields.  Occasionally rabbit or duck would be added and - if you were really well off - chicken. Every Spanish mother claims to make the best paella