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Here are today’s five thing to know about Ice Cream: An average dairy cow can produce enough milk in her lifetime to make a little over 9,000 gallons of ice cream. A cow has only 1 stomach with 4 areas where food is digested: the rumen, reticulum, omasum, and the abdomen. The udder of a cow can hold between 25-50 lbs. of milk. In the U.S., all ice cream needs to have a minimum of 10% milkfat if it is to be labeled “ice cream”. This includes custard based (French Style) ice creams. Sorbet, has no milk at all! Today’s Food History 1850  Honore de Balzac died. French author. Balzac would lock himself away during creative bursts, drinking coffee and eating only fruit and eggs. When he finally took a break, he was known to consume huge quantities of food. One report recalls that at the Véry restaurant he consumed at one sitting  ‘a hundred Ostend oysters, twelve cutlets of salt-meadow mutton, a duck with turnips, two partridges and a Normandy sole,’  not to menti...

There is nothing better than a souffle'. Well, actually, there are   a few equally as good foods. Several evenings ago, we made for ourselves a cheese souffle' with turkey kielbasa. It was SO good! For those unfamiliar with souffle' here is a brief description. A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" which is exactly what happens to this combination of custard and egg whites. Really, you have to try one to understand the goodness and this is a great recipe to start with. Serves: 6 / Preparation time: 30 minutes / Total time: 1 hour, 30 minutes Room temperature butter (about 1 tablespoon/14g), for greasing mold and collar 2 to 3 tablespoons/11-15g grated Parmesan cheese 4 tablespoo...

Freezing is the easiest way to preserve all types of fresh berries. But it's no fun t o go into the freezer to get a few berries for your pancakes only to find that you've got a huge clump of way more than you need. Here's how to freeze fresh berries so that they remain loose and you can take out just as many as you need: 1. Spread the berries in a single layer on a baking sheet or plate. 2. Freeze, uncovered. 3. Transfer to freezer bags or containers Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

INGREDIENTS: 3 whole Zucchinis use peeler, cut lengthwise (see picture) 1 cup/150g Red Onion cut into small cubes 1 cup/149g Green Bell Peppers or Any Color cut into small cubes 1 tablespoon/15ml olive oil cold pressed 1/2 cup/120ml Nut-Free Pesto Sauce* (recipe in our cookbook, http://food.yadachef. com/p/cookbook.html ) Directions: Cut off the stem end of the zucchini. Next use the peeler to slice the zucchini. Start at one end of the zucchini and slide it down to the other end. Then slightly turn the zucchini and repeat. Keep doing this until you expose the seeds of the zucchini, stop and disregard the seeded part of the zucchini. It’s super easy and quick to do after you slice it a couple of times. When completed put onto a plate and set aside. Cut the red onions into small cubes. When completed put onto a plate and set aside. Cut the green bell peppers into small cubes. When completed put onto a plate and set aside. Get a large deep saute pan. Put on medium heat. Add olive oil...

Here are today’s five thing to know about Fries: Leaving the potato skin on French fries actually leaves in important vitamins that are lost if the skins are peeled away. In England these are referred to as “chips” French fries are, perhaps, poorly-named, since they originate in Belgium and are most popular in America. Though French fries were invented in Europe, the potatoes, from which they are made, originated in the Americas and were imported. The first occurrence of French fries in America may have been at a diplomatic dinner hosted by Thomas Jefferson. Today’s Food History 1759  Thomas Andrew Knight was born. British horticulturist and botanist who experimented with geotropism, phototropism and heliotropism. (We all know our tropisms, don’t we?). 1856  James Buchanan (‘Diamond Jim’) Brady was born. American financier and philanthropist Diamond Jim Brady was known for his collection of diamond jewelry, and for his gargantuan appetite. He was known to eat...

INGREDIENTS: 1 Tablespoon Olive Oil 1/2 small onion, chopped 1 can Lite Coconut Milk 3 Tablespoons vegetable or chicken stock 1 Tablespoon Soy Sauce   (Tamari) 1 jar Green Curry Paste 2 cups chopped vegetables, such as white potatoes, sweet potatoes, carrots and green beans 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces salt and pepper, to taste Jasmine Rice DIRECTIONS: Heat oil in a medium to large saucepan over medium high heat and saute onion 3-5 minutes. Mix in coconut milk, stock, soy sauce and green curry paste and brown sugar in medium. Bring to boil. Reduce heat to low and add in vegetables and chicken; simmer 20-25 minutes or until chicken is cooked through and vegetables are tender. SERVE over cooked Jasmine Rice. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs ...

Once upon a time, before the industrial processing of our food took place, people used to ferment vegetable s, primarily to help to preserve them. It was, and still can be, a natural process. There were no artificial preservatives added then, as they are in the majority of modern processed foods today. Anyone who aspires to a holistic health lifestyle has already learned to avoid processed foods as much as possible; but fermented vegetables, such as sauerkraut and kimchi, are naturally processed foods that are not only permissible, but preferable to include in any healthy well-balanced diet, especially if you make them yourself! Fermented foods contain incredible health benefits. More than just a natural way of preserving food In the old days, the process of fermenting vegetables not only helped to preserve the food for longer, but it also added a new taste dimension. In subsequent years, with the advent of modern medical science, we’ve also been able to establish that ferm...

When I think of dill and mint together I think of Greece. My favourite tzatziki always has a touch of mint. One day I was asked to make some “Danish Meatballs” with a creamy dill sauce. I happened to have an abundance of mint, it grows like a weed for me. So I chopped some up and had a hit on my hands. Serves 4 1 pound/450g gluten free egg noodles, cooked according to package directions 1 pound /450g ground turkey 1 teaspoon/5ml sea salt ½ teaspoon/2ml black pepper 1 tablespoon onion, minced ½ cup/118ml rice crumbs ¼ cup/60ml melted butter or canola oil 2 tablespoons/30ml gluten free a/p flour ½ cup/125ml chicken stock ½ cup/125ml rice sour cream 1 tablespoon/15ml fresh dill 1 tablespoon/15ml fresh mint, chopped Preheat oven to 375F/190c/GasMark as5 In a large bowl, combine ground turkey salt, pepper, onion and rice crumbs.  Moisten hands and roll into golf sized balls. Arrange in a single layer on a large, shallow baking sheet. Bake meatballs ...

Celebrate the Panini! August 11, 2015 is the first ‘official, National Panini Day* The first U.S. reference to panini, a ‘pan warmed Italian sandwich’ dates to 1956 in an article about an Italian street fair. Panini’s are said to have originated in Lombardy, Italy, in response to the demand among Milanese office workers for a quick lunch without sacrifice in flavor and quality In the late 1970s & 1980s. Trendy U.S. restaurants, particularly in New York, began selling panini’s. In many English-speaking countries, a panino, from Italian, meaning “small bread, bread roll” is a grilled sandwich made from baked roll or any thing other than sliced bread. *A day proclaimed by Foodimentary, the interest source fore Food Holidays and celebrations since 2006 Today’s Food History 1858  Christiaan Eijkman was born. A Dutch physician who discovered that beriberi was caused by a poor diet (a lack of vitamin B1), which eventually led to the discovery of vitamins. 1874 ...