YaDa Chef Private and Personal Chefs

Arugula makes you sexy! Centuries ago Romans discovered an unlikely quality of this leafy green. Finding that those who ate it on a regular basis were more sexu ally energized, it became revered as a powerful aphrodisiac. It has since been used as a sensual enhancer throughout many regions of the world, and often combined with other aphrodisiac herbs like lavender and chicory to create a somewhat of a love potion. Arugula’s aphrodisiac qualities may stem from its stimulating effects on the body, providing power and energy that vitalizes the system. No matter what your reasoning for eating it, Arugula is a fantastic food to add to the diet. Like spinach it is a versatile green too. Don’t limit yourself to salads, try adding arugula to pastas, grains, sandwiches, wraps and soups, or blend it into a delicious spicy pesto! What are you making with your arugula? private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 9

Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish. While there are six different types of species of sardines belong to the Clupeidaefamily, more than 20 varieties of fish are sold as sardines throughout the world. What these fish share in common is that they are small, saltwater, oily-rich, silvery fish that are soft-boned. In the United States, sardines actually refers to a small herring, and adult sardines are known as pilchards, a name that is commonly used in other parts of the world. Sardines are abundant in the seas of the Atlantic, Pacific and

Today is national chocolate milkshake day.  Why not add some spirits! Bourbon, chocolate syrup and vanilla ice cream?  Don’t mind if we do. 2 ounces/60ml bourbon 2 ounces/60ml chocolate syrup 1/2 cup/125ml whole fat milk 1 cup/138g vanilla ice cream Tools: blender Glass: milkshake or 16 oz. pint Combine all ingredients in a blender and blend until smooth. If too thick add more milk Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

1/4 cup/60ml olive oil 2 garlic cloves, pressed 1  French bread baguette, cut into 1/4 inch/6.35mm thick slices 3 tablespoons/45ml fresh lemon juice 2 tablespoons/30ml olive oil 1/4 teaspoon/1ml salt 1/8 teaspoon/.5ml pepper 1 large tomato, finely chopped 3/4 cup/37g finely chopped green onions Large handful chopped fresh parsley 15 chopped fresh mint leaves 1/3 cup/60g crumbled feta cheese Preparation Preheat oven to 350F/176C/Gas 4 Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato, onion, parsley and mint; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls/30ml each). Sprinkle with cheese. ** Alternate Recipe ** Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as dire

Serves 6-8 2 pounds/900g boneless skinless Chicken 3 cups/750ml stock (use the water used in cooking the chicken) 2teaspoons/10ml salt 1 teaspoon/5ml pepper 1/3/80ml cup olive oil 2-3 scallions/spring onions chopped scallions (5-6) 1/3 cup/42g flour 4 ounces/115g crumbled Feta Handful/¼ cup/60mlchopped dill Handful/¼ cup/60ml chopped parsley 2 tablespoons/30ml chopped mint 1 teaspoon/5ml nutmeg 3 eggs beaten 14 sheets filo dough ¼ cup/60ml butter/melted or olive oil Place the chicken in the water and season with 1tsp salt and ½ tsp pepper.  Bring the water to a boil and reduce heat and simmer for 25-30 minutes. Remove chicken reserving the water.  Save the “stock”.  Shred the chicken by hand or pulse in a food processor for 45 seconds to 1 minute being careful not to turn the chicken into a puree. Heat 1 tablespoon/15ml olive oil in a large skillet.  Sautee scallions until soft(1 minute).  Add remaining 4TB olive oil to skillet.  Add flour and whisk to combin

24 ounces/ 750ml tomato juice 2 envelopes unflavored powdered gelatin (1 1/2 tablespoons 22ml) 1/2 tablespoon/7ml dark brown sugar 1/2 tablespoon/7ml kosher salt 1/2 tablespoon/7ml pickling spices, ground 1/2 teaspoon/2ml hot sauce 1/2 teaspoon/2ml finely grated lemon zest 1 1/2 tablespoons/7ml fresh lemon juice Vegetable oil, for brushing 1/2 small onion, minced 1/2 small green bell pepper, finely chopped a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour. Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set. Unm

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

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

It seems that the concept of sitting down to a nightly meal with the family has gone the way of the Model T Ford for many families.  It was not that long ago that the entire family gathered around the kitchen table, with no television on or phones, and ate.  Along with the eating was the oft dreaded family discussion. The kids all shared what had gone on both during school and after.  It was a time to bond with the parents.  Mind you not everything was discussed (no kids always shared everything).  Now it seems that everyone is running in different directions.  All too often if a meal is provided it is from a “fast food” place or take out from somewhere.  The reasons vary.  It has been my unfortunate pleasure to find out that so many of the “parents” find it unnecessary and even worse do not realise the importance of a good nutritious meal.  This will not turn into a soapbox about the apathy and ignorance of much of the general population, instead it will be what it is meant to be: An