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Since it's Julia Child's birthday - Souffle' a la Julia Child Recipe

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 tables

Preserving Berries - Freezing Berries

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

Zucchini Fettuccine Pesto Pasta Recipe

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

August 12th is National Julienne Fries Day!

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 6 or 7 g

Green Curry Chicken & Vegetables Recipe

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

7 Top Reasons You Should be Eating Fermented Veggies

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

Meatballs with Dill/Mint Sauce Recipe

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 for