YaDa Chef Private and Personal Chefs

Whether you are a novice in the kitchen or you've been cooking for years and feel like you need some new recipes, YaDa Chef's cooking classes for adults covers all the bases.  We keep them fun - get your apron dirty with YaDa Chef! We offer daytime, evening and weekend classes to suit every schedule. All classes are hands-on (or not if you prefer)! Classes are $75 per person, with a 6-person minimum (groceries are included – luxury items may incur an additional charge) for a two hour class.   Customized classes for individuals or couples are available for $125 with a 2-hour maximum, plus the cost of groceries. For more information please email, info@yadachef.com or call 954-367-YADA (9232).  Gift certificates are available. Give the gift of a wonderful (and educational) cooking experience. www.yadachef.com

We believe eating is one of life’s greatest pleasure. We believe eating healthy and everything in moderation.  We think that eating the right foods can make or keep you healthy. We think everyone should be able to eat delicious tasty foods regardless of allergies or sensitivities. We believe that everyone should be able to cook without fear of making mistakes. Do you remember the first time you cooked?   Cooking for yourself and being able to cook for others is a worthwhile skill. You save money, control the quality of ingredients, reduce your exposure to preservatives and other chemicals (especially when cooking with whole foods), and you can improve or maintain your health by making sure those meals are healthy ones. How can learning how to cook be good for children? The measurements in cooking  help with their math skills. They can learn the difference between teaspoons, tablespoons, milligrams, cups, grams, ounces, etc. It also helps them learn to follow instructions. If y

Serves 4-6 1 roasting chicken 2kg/4 pounds 1 tablespoon/15ml olive oil 1/2 head of garlic, mashed into a paste 1 tablespoon/15ml/15g Herbes de Provence 1/2 tablespoon/7ml sea salt 1 teaspoon/5ml fresh ground pepper 1 lemon cut into wedges 3 baking potatoes cut into large peices Preheat oven to 475F/ 246C/Gas 9. Pat chicken dry. Rub with olive oil. Mix garlic, Herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place the chicken on a wire rack set inside a roasting pan with potatoes scattered around the chicken. Roast chicken until skin begins to brown, 25–30 minutes. Reduce heat to 350F/175C/Gas 4 and roast until an instant-read thermometer inserted into thigh registers 165F/87C, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.  personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

3 cups/750ml chopped summer fruit, such as peeled and pitted peaches or nectarines, strawberries or pitted cherries 5 tablespoons sugar 1 1/2 tablespoon all-purpose flour, plus more for dusting 2 tablespoons/30ml heavy cream 2 rolled out 9-inch pie dough Preheat the oven to 375F/190C/Gas 5 On a floured surface, roll out dough until about 1/8-in thick. Cut into twelve (5-inch) circles, rerolling dough as needed.  In a medium bowl, toss together fruit, sugar and flour. (Do this just before filling the pies; if done too far in advance, the mixture can get too juicy. Use less or more sugar, as desired, depending on fruit’s natural sweetness.)  Working one at a time, spoon some filling into the center of a circle of dough; brush edges with water.  Fold over into a half moon and crimp edges to seal, then cut a small slit in the middle as an air vent. Brush top with heavy cream. Bake on a large, parchment-paper-lined baking sheet until golden brown, about 35 minutes. pers

You can pretty much cure anything at all. The common cold is somewhat elusive, but pretty much all fleshy fish can be cured. Gravadlax, or gravlax, is what I’d call a soft and loose cure. The salmon remains moist and almost raw in the middle and the curing process can take anything from 24-72 hours. The salt and sugar mixture is usually just flavoured with dill, although beetroot is becoming a popular addition. Adding toasted caraway seeds gives it a hint of Nordicness (which is also becoming more popular) but crushed toasted coriander seeds give a more pleasant citrusy result. You can add grated ginger, chopped lemongrass, chilli or lime leaves, and various spices from star anise to vanilla to good effect. The chemical reaction that happens when you cure a protein in salt or sugar (or more commonly, both) is that the moisture is literally sucked out of the protein by the salt and sugar crystals. They love nothing more than moisture (that’s why a meringue will go soggy if

INGREDIENTS 1 pound/450g chicken livers, gizzards or boneless thigh meat ½ cup/120ml dark soy sauce or tamari ¼ cup/60ml mirin 2 tablespoons/30ml sake or dry sherry 1 tablespoon/12.5g brown sugar 2 garlic cloves, peeled and smashed ½ teaspoon/2ml grated fresh ginger Scallions, thinly sliced, for garnish PREPARATION Cut chicken into one-inch pieces and place in a shallow dish. In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours). If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled wit

The crowd that buys the sickly sweet blush wines are turned off by the dryness of most Rosé wines and the wine snobs are too busy ignoring good Rosé wines because they do not take them seriously. In my mind there is no question that Europeans are the best Rosé wine producers, especially the French. The Bandol region is located around the fishing village of Bandol in Southeastern France just outside of Marseille. The region is mostly known for the production of rosé.  Domaine Tempier's rosé in particular is considered by many to be the finest in France, is fuller and creamier on the palate and shows dimensions not often found in rosé such as vanilla, red berries even leather and herbs. Prices can range from the mid 20 dollar range to the mid 40’s. Some of the best rosé wines come from the southern Rhone region in France just across the river from the famous Chateauneuf du Pape, which is the only AOC (Appelation d'Origine Contrôlée) that produces rosé exclusively.  Tavel i