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The fresh herbs wake up your mouth and moisten the turkey at the same time. Press your thumb in the middle of the burger to make an indent. This will help keep the burger flat during cooking. The pickles are a quick side dish and a great alternative to the dill variety. Serves 4 1pound/450g ground turkey ½ cup/118ml crisped rice crumbs ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper 1 teaspoon/5ml garlic powder (optional) ¼ cup/60ml chopped parsley ¼ cup/60ml chopped mint ¼ cup/60ml chopped basil 2 tablespoon/30ml lime juice ½ teaspoon/2ml sriracha Preheat oven to 350F/176C/GasMark 4 Combine rice and dry spices in food processor until smooth and crumb like. In a large bowl combine crumb mixture with lime juice and sriracha. Add ground turkey, and chopped herbs mix well. Form into four (4) 1 inch/2.5cm thick burgers. Cook for 5 minutes per side on hot grill or pan rotating 90 degrees for cross hatch marks halfway through. Serve with t

Absurdly Easy Chocolate Cake, so says Bryan Daniel Serves 6-8 3 Cups/375g US all purpose flour 2 Cups/383g granulated sugar 6 tablespoons/42g cocoa powder 2 teaspoons/9g baking soda 1 teaspoon/5g salt 3/4 cup/185ml neutral oil 2 tablespoons/30ml white vinegar 2 teaspoons/10ml vanilla extract 2 cups/500ml cold water Preheat oven to 350F/176C/Gas4 Mix flour, sugar, cocoa, baking soda and salt.  Add in the oil, vinegar, vanilla, and cold water.   Mix well until there are no more lumps. Pour into prepared (oiled/floured pans with either waxed paper or parchment on the bottom) pans 2 8-9 inch/20-23cm rounds.   Bake for 30 minutes. 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

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 mention the dessert

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

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 6 or 7 g

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