YaDa Chef Private and Personal Chefs

The term "sustainable seafood" can mean many things. We trekked to Alaska—a leading frontier of the sustainable movement—to learn more. Laura Schober   Nov 1, 2017 Seafood from Alaska is sustainably harvested and loaded with good-for-you nutrition including protein, vitamin D, omega-3 fatty acids and vitamin B12. Alaska Seafood Marketing Institute (ASMI) It was just a few months ago that I was on the deck of a fishing boat, bundled up in my raingear and rubber boots, casting for longline halibut off the rocky waters of Alaska. A paltry seven fish and one weary, seasick reporter later, we called it a day.  What was exhausting for me that day is simply business as usual for fishermen and women around the world. Fisherwomen such as Claire Neaton and Emma Teal Laukitis. The two sisters, based out of Homer, Alaska, are part of a small but committed set of businesses committed to carrying on their family’s legacy of sustainable fishing. “What we’ve gro

The Greek custard pie, known as Galaktoboureko, is unlike pie in the traditional American sense. It’s baked in a rectangular pan, the custard is made with semolina, which gives it a slightly grainy texture, and the light crust comes from layers of paper-thin phyllo dough. Sometimes simple is best. Greek Islands Taverna’s Galaktoboureko 2 cups sugar 1 cup water 1 teaspoon grated lemon zest 2 tablespoons honey ½ cup unsalted butter, melted 14 phyllo dough sheets, thawed Semolina custard (see recipe) 1.  Combine sugar, water and lemon zest in a small saucepan over medium high heat. Bring to a boil, reduce to a simmer and cook until sugar is dissolved. Remove from heat, stir in honey and set aside to cool. 2.  Preheat oven to 350 degrees F. Butter a 9 x 13 baking dish. Layer the bottom and sides of pan, allowing some overhang, with 8 sheets of phyllo dough, each brushed with melted butter. 3.  Pour the semolina custard into the pan and spread evenly. Fold overh

What Are Beet Greens Good For? 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 di

Chicken in Red Wine with Onions, Mushrooms and Bacon = Coq Au Vin This popular d ish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone. Ingredients 3 to 4-ounce/85-115g chunk lean bacon 2 tablespoons/29g unsalted butter 2 1/2 to 3 pounds/1150-1350g frying chicken or old cock, cut into pieces 1/2 teaspoon salt, plus additional for seasoning 1/8 teaspoon pepper, plus additional for seasoning 1/4 cup/60ml cognac 3 cups/750ml young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti 1 to 2 cups/250-500ml brown chicken stock, brown stock or canned beef bouillon 1/2 tablespoon tomato paste 2 cloves mashed garlic

This is either great news or it’s terribly upsetting, depending on your preferences. By Kristen Aiken If you think a doughnut is one of the most sugar-laden breakfast choices you could make, you’d be wrong. This isn’t to say a doughnut is ever a nutritious choice. While delicious , it’s filled with empty calories and provides you with virtually none of the vitamins and nutrients that will keep you alive, whereas something like a banana is a good source of potassium, dietary fiber, vitamin C and vitamin B-6.  But, shockingly, a banana has more sugar than a doughnut. Now, don’t stop eating bananas just yet. But it’s important to be aware of how much sugar you’re eating. The World Health Organization recommends that only 5 percent of daily caloric intake come from sugar, and the typical American diet consists of  13 percent calories from sugar . “Many Americans eat about five times the amount of sugar they should consume,” Natasa Janicic-Kahric,