YaDa Chef Private and Personal Chefs

Looking for a healthy way to get more from your garden? Like to know your food is free of the pesticides and other   nasties that are often sprayed on commercial crops? Re-growing food from your kitchen scraps is a good way to do it! There’s nothing like eating your own home- grown veggies and there are heaps of different foods that will regrow from the scrap pieces that you'd normally throw out or put into your compost bin. It’s fun. And very simple … if you know how to do it. Just remember … the quality of the “parent” vegetable scrap will help to determine the quality of the re-growth. So, wherever possible, I recommend buying local organic produce, so you know your re-grown plants are fresh, healthy and free of chemical and genetic meddling. Leeks, Scallions, Spring Onions and Fennel You can either use the white root end of a vegetable that you have already cut, or buy a handful of new vegetables to use specifically for growing. Simply place the white root end i

You can use any previously cooked fish. This was originally made from leftovers in the fridge. Serves 4 1 pound/450ml cod fillet 2 tablespoon/30ml olive oil 1 large egg, lightly beaten ½ bunch thinly sliced scallions 2 tablespoon/30ml mayonnaise 1 tablespoon fresh lemon juice 2 tablespoon Dijon mustard 6 tablespoon/90ml rice crumbs 3 tablespoons/45ml chopped fresh parsley 3 dashes hot sauce 1 teaspoon/5ml sea salt ½ teaspoon/2ml black pepper Preheat oven to 400F/204C/GasMark 6 Rub fish with half of the oil.  Place fish on a sheet pan dish. Bake fish 10-12 minutes. Remove fish, keeping the oven on.  Break into pieces in a large mixing bowl.  Combine the fish with the egg, scallions, mayonnaise, lemon juice, mustard, rice crumbs, parsley, hot sauce, salt, and pepper.  Using a ¼ cup/60ml scoop. Form into patties.  Place on the baking sheet and bake for 10 minutes or cakes are firm.   Serve with roast sweet potatoes and vegetable

National Raspberries N’ Cream Day is observed annually on August 7th.  With Raspberry season in full swing, what better way to celebrate with this simple and delicious treat. "When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." —Diana Leskauskas, Chatham, New Jersey INGREDIENTS 2 cups fresh or frozen raspberries, partially thawed 1 cup sugar 2 cups heavy whipping cream 1 cup half-and-half cream 2 teaspoons vanilla extract DIRECTIONS Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended. Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing heads

This flavorful pasta salad is hearty and delicious. If you don't have chopped fresh dill, a few teaspoons of dried dill weed would work as well. It's easy to prepare and makes a good main dish or side dish for summer meals. This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout. Make this salad with cavatappi pasta, macaroni, rotini, or similar pasta shapes. What You'll Need  8 ounces/225g cavatappi, macaroni, or rotini pasta 1 can (6 to 7 ounces/170-198g) tuna, flaked and drained 3 tablespoons/45ml finely chopped red onion 2 cloves garlic, mashed and finely minced 1/4 cup/60ml finely chopped red bell pepper 3 tablespoons/60 chopped fresh dill 4 teaspoons lemon juice 3/4 to 1 cup/185-250ml mayonnaise 3 tablespoons/45ml sour cream 1/2 to 1 cup/125-250ml sliced grape tomatoes Salt and freshly ground black pepper, to taste How to Make It  Cook the pasta in boilin

On August 6, float a scoop of vanilla ice cream in an ice cold mug of frothy root beer. It’s National Root Beer Float Day! Also known as the “Black Cow,” the root beer float got its start in Colorado in a mining camp.  Frank J. Wisner of Cripple Creek, Colorado, gets the credit for inventing the “Black Cow”  way back in August of 1893. One night Wisner, owner of the Cripple Creek Cow Mountain Gold Mining Company, was staring out the window and thinking about the line of soda waters he was producing for the citizens of Cripple Creek when he came upon an idea.  The full moon that night shined on the snow-capped Cow Mountain and reminded him of a scoop of vanilla ice cream.  He hurried back to his bar and scooped a spoonful of ice cream into the children’s favorite flavor of soda,  Myers Avenue Red Root Beer.  After trying, he liked it and served it the very next day.  It was an immediate hit. Wisner named the new creation, “Black Cow Mountain” but the local children shorten

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun!  YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity.  Each class is a new experience.  Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen.  Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to familiari

  You can reduce cooking time using a pressure cooker. Add all the ingredients except for the cream. Place the lid and bring to full pressure. Lower the heat to stabilize and cook for 5 minutes. Remove from heat and release the pressure. Take off the cover and simmer for 10-15 minutes uncovered then follow the remaining steps. Serves 4 1 pound/450 grams sliced potato 1 pound leeks, rinsed and sliced including the tender part of the green 2 quarts/2 liters water or chicken stock 1 tablespoon/15ml salt 1/4 teaspoon/1ml ground white pepper (optional) 1/4 cup/60ml heavy cream Add the potato, leeks, water or stock and salt to a large pot.  Bring to a boil on hight then turn down heat to medium and simmer partially covered for 30-40 minutes or the vegetables are very tender.  Place the mixture in two (2) batches in the blender or your can sieve through a food mill (smallest disk).  Once pureed pour in the cream. You may season with white pepper if you wish.  Serve hot or ch