YaDa Chef Private and Personal Chefs

  We find that kids prefer this to be bright yellow and without the brea dcrumbs, like the ones found in boxes of your local grocery stores. Serves 4-6 1 pound/450g gluten free pasta 8 ounce/225g casein free vegan cream cheese 1 teaspoon/5ml lemon juice (to loosen cream cheese) 2 garlic cloves, minced 1 tablespoon/15ml olive oil 1 tablespoon/15ml gluten free flour 2 cups/450ml vegetable stock or water 1 cup/225ml casein free vegan cheddar cheese, shredded 1 teaspoon/5ml turmeric (optional for the yellow colour kids love) Salt/pepper 1 teaspoon/5ml oregano Preheat oven to 350F/176C/GasMark4. To prepare pasta, bring large pot of water to boil, generously seasoned with salt. Add pasta, stir, cover pot and turn off heat. Let pasta sit for 10 minutes. Drain pasta and rinse thoroughly with cool water. Spread pasta on cookie sheet to dry excess water if desired while making the sauce. Vigorously mix “cream cheese” with lemon juice. Soften garlic in medium sauce pan w

Here are today’s five thing to know about Vanilla & Cupcakes:   Vanilla is the only fruit-bearing member of the orchid family. The flower that produces the vanilla bean lasts only one day. The beans are hand-picked and then cured, wrapped, and dried in a process that takes 4 to 6 months. The first mention of a cupcake recipe goes as far back as 1796. Amelia Simms wrote a recipe in “American Cookery” which referenced, “a cake to be baked in small cups”.  However, it wasn’t until 1828 that the actual word cupcake was used by Eliza Leslie in her cookbook “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats”. Today’s Food History 1683  Robert Morison died. A Scottish botanist whose work, together with that of others, helped lead to the modern system of plant classification. 1793  Dr. Jared Kirtland was born. A physician, naturalist, botanist and teacher, he is credited with developing 26 varieties of cherries and 6 varieties of pears. 1871  Journalist Henry

We had access to a LOT of apples considering my  grandparents renovated a cider mill to live in. We became very adept in finding new uses for the many varieties on the property. Serves 4 4 pork chops ¼ teaspoon/1ml thyme ½ teaspoon/2ml salt ¼ teaspoon/1ml pepper 1 onion, sliced thin ½ cup/125ml maple syrup ½ cup/125ml chicken stock 2 MacIntosh apples cored and cut into rings or wedges ¼ cup/118ml brown sugar Preheat oven to 375F/190C/GasMark5 Season chops with salt, pepper and thyme on both sides. Spray baking dish with olive oil. Place sliced onions in baking dish and top with chops. Mix maple syrup, chicken stock together. Pour over chops. Dip apple rings in brown sugar and cover the chops. Place foil over the baking dish. Bake for 30 minutes. Remove foil and cook for another 10-15 minutes, until sugar is bubbling and pork reaches 165F/74C. Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

In 1621, the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states. It wasn’t until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November. THANKSGIVING AT PLYMOUTH In September 1620, a small ship called the Mayflower left Plymouth, England, carrying 102 passengers—an assortment of religious separatists seeking a new home where they could freely practice their faith and other individuals lured by the promise of prosperity and land ownership in the New World. After a treacherous and uncomfortable crossing that lasted 66 days, they dropped anchor near the tip of Cape Cod, far north of their intended destination at the mouth of the Hudson River. One month later, the Mayflower crossed  Massachusetts

World War I – known at the time as “The Great War” - officially ended when the Treaty of Versailles was signed on June 28, 1919, in the Palace of Versailles outside the town of Versailles, France. However, fighting ceased seven months earlier when an armistice, or temporary cessation of hostilities, between the Allied nations and Germany went into effect on the eleventh hour of the eleventh day of the eleventh month. For that reason, November 11, 1918, is generally regarded as the end of “the war to end all wars.” In November 1919, President Wilson proclaimed November 11 as the first commemoration of Armistice Day with the following words: "To us in America, the reflections of Armistice Day will be filled with solemn pride in the heroism of those who died in the country’s service and with gratitude for the victory, both because of the thing from which it has freed us and because of the opportunity it has given America to show her sympathy with peace and justice in the counc

Blueberries are often known as the antioxidant super fruit due to its high concentration of antioxidants. They are a rich source of phytonutrients, and they con tain a significant amount of the antioxidant anthocyanadins that possess great nutritional value. The benefit of eating 2 cups of blueberries every day exceeds the benefits of all other types of berries combined. How to Eat Blueberries Although blueberries make an enticing addition to your muffins and cakes, the best way to take advantage of their nutritional benefits is by eating a cup of fresh blueberries every morning. This can be done by adding them to your cereal, yogurt or just as they are with a little crème fraiche on top. Prior to eating blueberries, ensure that they are washed briefly to prevent removal of the protective ashen layer of the berry. While, organic blueberries are free from production chemicals, it’s best to give them a rinse as well because of handling during transit and stocking. If berries ar

Here is an appetizer for your upcoming Thanksgiving party festivities. Ingredients  8 oz/225g cream cheese (reduced fat if you dare) 16 oz/500g (2 cups) plain, Greek yogurt (non-fat if that's important for you) 2 Tbsp butter 1 1/2 cups/145g parmesan cheese 14 oz/400g quartered artichoke hearts (not the marinated ones) , drained and coarsely chopped 4 oz/113g can diced jalapeños, drained (if you like it spicier, don’t drain) 10 oz/280g frozen spinach (thawed and drained) 2-3 garlic cloves 1. In a medium pot over medium heat, melt together cream cheese, Greek Yogurt, butter and parmesan cheese, uncovered, stirring frequently until melted and an even consistency. It should start to bubble. 2. Stir in coarsely chopped artichoke hearts, your drained jalapeños and drained spinach. Finally, stir in 2-3 pressed garlic cloves. Let it bubble for a few minutes and it’s done. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com

Serves 4-6 1 ½ lbs/675g ground turke y 1 onion minced, or 2 teaspoon/10m. dry onion 1 cup/225ml crisped rice crumbs ½ teaspoon/2ml garlic powder 1 teaspoon/5ml allspice 2 teaspoons/10ml cinnamon ¼ teaspoon/1ml salt 8 turns on pepper mill 1 tablespoon/15ml ground cumin 2 heaping tablespoons/30ml minced fresh parsley ½ cup/118ml dried currents or substitute raisins 2-3 tablespoons/30-45ml stock or water Coconut Curry Sauce 2 cups/450ml coconut milk 2 tablespoons/30ml curry powder ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper pinch crushed red pepper flakes 2 teaspoons/10ml lemon juice (optional) Combine all ingredients in sauce pan. Preheat oven to 375F/190C/GasMark5 Combine turkey with all ingredients except water. Add water to loosen mixture and mix well. Using your hands form mixture into 2 inch/5cm balls and place on baking sheet. Bake for 20-25 minutes or until browned. Simmer for 15-20 minutes in curry sauce. private chefs and event catering Palm Beach +

You can bake this tasty treats to cut down even further on the oil. Serves 4 1 lb/450g salmon, canned or fresh flaked 2 ears of corn, cooked kernel removed about ½ cup/125ml (substitute frozen) 2 large shallots, diced medium 3tablespoons/45ml parsley, finely chopped 1 egg, beaten (optional) 1 chipotle, seeded and minced 1 teaspoon/5ml paprika or seafood seasoning 1 teaspoon/5ml water 1 teaspoon/5ml sea salt 1/2 cup/118ml rice crumbs, divided 2 tablespoon/30ml canola oil 1-2 lemons, limes or oranges, cut to squeeze over cooked cakes Combine salmon, corn, shallots, parsley, egg, chipotle, paprika, water, salt and half of the rice crumbs together reserving half of the crumb mixture. Gently mixed making sure not to break up the salmon too much. Use a 1/4 cup/60ml ice cream scoop portion out the salmon, pressing into disks. Place remaining crumbs in a dish. Lightly coat both sides of the cakes. Heat a large skillet over medium high heat. Add oil and let warm up to almos