YaDa Chef Private and Personal Chefs

1 tablespoon/15g butter 2 cloves garlic minced 2 tablespoons/15g flour 2 cups/500ml milk 8 ounces/225g cream cheese 1 cup/120g shredded cheddar 1 teaspoon oregano 1pound/450g elbow macaroni cooked according to directions on the package 2 cups/118g 1/4 cup/45g grated parmigiana Regina cheese 1-2 tablespoons/15-30ml olive oil Pre heat oven to 350F/175C/Gas 4 Melt butter in a saucepan.  Add the garlic and oregano.  Cook for 2-3 minutes and whisk in flour to form the roux.  Slowly add milk stir until smooth add the cream cheese and cheddar, leaving enough to sprinkle on the top.  Stir until cheeses have melted and combined.  Toss the macaroni in the cheese mixture to thoroughly coat.  Add the cheddar reserving a little for the top and place in a buttered casserole dish. Mix together the bread and cheese.  Sprinkle oil over the crumb mixture.  Toss just to coat, but not soak.  Spread crumbs over the top of the macaroni. Cook for 20 minutes until hot and bubbly.

Looks like sardines are on the menu for tonight's dinner. Sardines Procida Recipe & Their Benefits Serves 4 1 pound/450g fresh Sardines 1/2 cup//118ml/64g Cornstarch (you can substitute flour) 1/2 tablespoon/7ml olive oil 1 clove garlic, minced 1 medium onion, cut in thin slices 1/2 red pepper, diced 1 teaspoon sea salt 1 teaspoon/5ml tomato paste 1/2 cup/4 ounces/125ml dry white wine 2 tablespoons/30ml white vinegar 2 tablespoons/30ml capers Remove the heads, guts and back bones. Rinse and pat dry. Dredge in cornstarch. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, saute the sardines in two (2) batches for 1-2 minutes per side. They will be brown and crispy. Remove to a plate, and keep warm. In the same skillet over medium heat, add the onions and cook until they begin to get soft (about 1 minute). Add the garlic and bell peppers, salt and tomato paste, and cook for 30 seconds. Add the wine and vinegar, and al

This brownie recipe is an adaption of a mid-to-late-19th century brownie or fudge square recipe (it all depends on who you ask). This recipe was written before the invention of baking powder, so no leavening agents are used.. 1/2 cup/115g unsalted butter 1 cup/192g raw granulated sugar 2 large eggs, room temperature 1/4 teaspoon salt 1/2 teaspoon/2ml pure Madagascar vanilla extract 6 tablespoons/42g dark chocolate baking (unsweetened) cocoa 2 tablespoons/30ml grapeseed oil 1/2 cup/63g all purpose flour Preheat oven to 350F/176C/Gas 4 Cream butter and sugar well. Add eggs one at a time, stirring well. Add remaining ingredients in order listed, mixing well after adding each. Pour into a generously greased 8 inch by 8 inch/20cm x 20cm glass pan, in a moderate oven, 350 degree fahrenheit, for 20-30 minutes. Cut into squares when cooled. ** You can substitute the raw sugar for regular granulated sugar, regular baking cocoa for the dark chocolate, and vegetable oil for

2 cups/360g peanut butter chips 2 cups/360g butterscotch chips 2 cups/360g chocolate chips 1 1⁄2 cups crushed ripple potato chips, about 3 or 4 large handfuls uncrushed 1 1⁄2 cups/227g peanuts (salted or unsalted) DIRECTIONS Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler. Add crushed potato chips and peanuts. Mix together with melted chips. Spoon into mini cupcake paper cups. (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.)  Chill until set. You can also add ½ cup coconut to melted chips and peanuts. To speed up chilling time, pop them into the freezer for a few minutes. 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.co

Serves 6-8 2 pounds/900g russet potatoes cut into 1/2 inch/1.25cm slices 3 tablespoons/45ml extra­ virgin olive oil 1 teaspoon/5ml lemon juice ¼ teaspoon/1ml crushed red pepper ¼ teaspoon/1ml. dried thyme ¼ teaspoon/1ml. sea salt ¼ teaspoon/1ml. black pepper 1 large handful organic sprouts 1 teaspoon/5ml lemon zest Preheat the oven to 400F/200C/Gas6 Coat 2 baking sheets with cooking spray or parchment paper and set aside.  In a large bowl, combine potatoes, oil, lemon juice, red pepper, thyme, sea salt and black pepper; toss to combine.  Arrange the potato slices on prepared baking sheets, spacing them ¼ inch/62mm apart.  Bake for 25 minutes, rotating sheets halfway through, until potatoes are golden brown. Remove from oven; transfer potatoes and parchment paper to a rack and let cool for 5­-10 minutes.  Arrange on a serving platter topping each potato slice with sprouts and lemon zest. personal chefs and event catering Miami + Miami Beach + Fort L

After another long day, I found myself hungry and staring at the shelves in the refrigerator.  I looked down and saw a piece of salmon just sitting there, but what to do with it?  I wanted something simple and quick.   Salmon Chipotle Cakes were my first thought, but we had no corn OR chipotle, so that ruled out that!  I wasn't about to make a trip to the store.  The problem with Salmon cakes or "burgers" are they often the are dry due to over cooking etc.  You have to add moisture.  Here's how I did it.  The prep took about 5 minutes and cooking time will depend on your penchant for doneness.  I did mine "cooked through", but just. The cooking time was about 8  minutes, just the right amount of time for the potatoes to cook. Serves 4 1 pound 450g skinless salmon fillet, cut into chunks 4 baby bella or button mushrooms, cut in quarters 2 shallots or 1 small onion, diced 1 green onion/scallion, chopped Small handful of chopped parsley

Paris Mash is a recipe created by Joel Rubuchón.  Originally it is said the ratio was 1:1, Now it is standard to do a 2:1 potato to butter ratio.  Robuchon potatoes are cooked in lightly salted water with skins on and then drained. the potatoes are then peeled and passed through a food mill .. dried out over a low flame and then emulsified with butter and cream. And, then to achieve that velvety texture, the potatoes are passed several times through a fine drum sieve. Serves 4-6 450g “boiling”potatoes (red potatoes, yukon gold, fingerling) 250g unsaltedbutter 1 1/2 cups/200ml cream 1/2 teaspoon/2ml sea salt 1/2 teaspoon/2ml white pepper Place potatoes in a pot large enough to cover the potatoes by 1 inch/2.5 cm with water. Generously salt water. Bring to a boil, cover and reduce medium low to a simmer potatoes for 25-30 minutes or potatoes are easily pierced with a sharp knife. Once cooked drain potatoes and let cool for a few minutes. While potatoes are cooling add cre

We have been working on a deconstructed "skinny" version of Banoffee pie.  Next is to make it dairy free. Banoffee is an uniquely English dessert pie made from bananas, cream and toffee from boiled condensed milk and is what I believe the American version of Banana Cream Pie is based on.  Both can have either a pastry crust or one made from crumbled biscuits and butter. The name Banoffee is a combination of the words "banana" and "toffee.  Serve 4-6 1 sheet of store bought pie dough, cut into strips or triangles 1 ounce/30 ml/30 g/2 tablespoons butter, melted 1 ounce/30 ml/30 g/2 tablespoons brown sugar lightly packed 5 large bananas, peeled (over ripe works best) 12 ounces/375 g of dairy free sweetened condensed “milk” see recipe below. 1 15 ounce/425 g coconut milk, place in the refrigerator for at least 1 hour Dairy Free Sweetened Condensed Milk Recipe 1/2 cup/125 ml cold water 1 1/3 cups/304 ml/90 g carnation nonfat dry milk powde

Traveling Dinner Parties  or  Supper Club  or  Dinner Club or Sup'clubs or Popups  also known as  Underground Dinner Parties , whatever you choose to call it, the concept of a chef dinner is actually very simple. A dinner party is put in place at people's homes, private venues, or places of business. Those invited are charged a fee to attend to cover the cost of the chef, servers, food, china/rentals and other incidentals.  In our case, the balance of the monies taken in go to the chosen charity or non-profit specified by the host or venue. In many cases, the servers can be volunteers, the china/rentals can either be high-end disposables or the guests bring their own plates and cutlery. Doing this helps with your bottom line and allows more funds for your charity or non-profit. Often, if wine is needed, this could be donated by a winery - with the chef customizing the menu to be paired with the wines of each course.  The same can be of spirits. These dinner part

Made with penne or rigatoni, this recipe becomes a great picnic pasta salad to serve at room temperature. For extra-hearty appetites, add halved bocconcini (small balls of fresh mozzarella), crumbled Feta, or goat cheese. Ingredients Ingredient Checklist ¾ pound spaghetti 1 medium eggplant, cut into 3/4-inch pieces 1 medium onion, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 8 cloves garlic ½ cup olive oil kosher salt and black pepper 1 pound cherry tomatoes, halved or quartered if large ¼ cup fresh oregano leaves grated Parmesan, for serving Directions Instructions Checklist Step 1 Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Step 2 Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown