YaDa Chef Private and Personal Chefs

You can make creamed corn without cream and still get just what you want from the dish: the texture of cream and the flavor of corn. In fact, creamed corn without cream is a distinct improvement on creamed corn with cream. Relying on the corn’s own starch for thickening guarantees that the dish will be plenty creamy. And without cream to mask the flavor, the dish tastes much more like the essence of corn. (And that’s not even to mention the savings in calories.) You can put an Indian twist on this simple recipe by substituting 3 tablespoons chopped fresh cilantro, 1 large jalapeño chile, chopped, and 1 1/2 teaspoons finely grated fresh ginger (use a Microplane) for the basil and lemon juice. Or for a Mexican twist, substitute 1 tablespoon chopped chipotles in adobo (smoked jalapeños in a vinegary tomato sauce), 1 1/2 teaspoons ground cumin, and 1 1/2 teaspoons chopped fresh oregano. It would also be great with 4 slices cooked bacon, crumbed, and 1 large (8 ounces) ripe tomato, chopped

Ingredients CRUST 2 1/2 cups  King Arthur Gluten-Free Flour  or brown rice flour blend* 2 tablespoons sugar 1 tablespoon + 1 teaspoon  Instant ClearJel  (optional; not packed in a gluten-free facility) 1 teaspoon  xanthan gum 1 teaspoon salt 12 tablespoons (3/4 cup) cold butter 2 large eggs 1 tablespoon + 1 teaspoon lemon juice or vinegar *See recipe for this blend in "tips," below. FILLING 2 1/2 cups blueberries, fresh or frozen 1/2 cup sugar 2 1/2 tablespoons  King Arthur Gluten-Free Flour  or 2 tablespoons Instant ClearJel pinch of salt 4 teaspoons lemon juice TOPPING 1 large egg, beaten sparkling sugar , optional Instructions Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt. Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the eggs and vinegar or lemon juice together till very foamy.

You can use any apple you want . A tart apples will give a wonderful contrast with the sweet onions and apple juice. Use a baking apple so it will not turn to mush. Golden delicious are not option. Serves 4 1 pound/450 chicken thighs 1/2 teaspoon/5ml salt 1/4 teaspoon/2ml pepper 2 tablespoon/30ml ground Hungarian paprika, divided 2 tablespoon/30ml lemon juice 1/2 cup chopped parsley 2 onions, sliced, divided 1 tablespoon/15ml canola oil 1 cup/250ml apple juice 1/2 cup/125ml chopped, roasted red peppers 1 tablespoon white vinegar 1 cup/250ml rice milk 1 tablespoon/15ml flour, either white or brown rice flour 1 apple, grated Mix salt, pepper, paprika, lemon juice, parsley, and onion. Place the chicken in a large plastic bag. Marinate in the refrigerator 30 minutes and up to 2 hours. Heat one to half of the oil in a large skillet. Shake off excess marinade from chicken pieces and brown chicken 2-3 minutes on each side. Remove chicken from pan and add onion slices. Brown for se

Poached Chicken/Chicken in a Pot or as it is called in Italian Pollo Bollito is a much misunderstood meal. It was possibly crea ted during the time of Henry the IV or Henri de Navarre who famously is quoted as “Si Dieu me prête vie, je ferai qu'il n'y aura point de laboureur en mon royaume qui n'ait les moyens d'avoir le dimanche une poule dans son pot!” (If God keeps me, I will make sure that no peasant in my realm will lack the means to have a chicken in the pot on Sunday!) We usually like Cooks Kitchen for the way they re-work recipes. This is one time that we disagree. It should not be tired boiled chicken. The vegetables are not over cooked or the stuffing a soggy mess when done in the traditional manner. That is NOT if it is done correctly, with the flap sewn or skewered and the whole pot is cooked slowly for about 1 1/2 hours to gently cook the chicken and the vegetables. All will be good, the chicken cooked perfectly when the vegetables are done. Serve

A high powered blender will create a “creamier” mousse Serves 4 2 cups/450ml/450g  cashews , soaked in water for at about 3 hours ¼ cup plus 2 tablespoons/90ml  agave 1 ½ oz/45g unsweetened  carob  chips, melted 3 tablespoons/45ml carob powder ½ cup water In a food processor or blender combine ¼ cup/60ml water, the cashews, sweetener, melted carob, carob powder, and process until it makes a smooth paste. Check texture. Process with additional water if you want a lighter consistency. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

While the movement to label boxes of food as “gluten-free” has certainly made a gluten-free diet much easier, eating right on any diet can be a challenge.  Gluten-free diets can be just as healthy or unhealthy as any other diet, so it’s important to watch what you eat and ensure you are receiving adequate nutrition.  Follow some tips to get your gluten-free diet off to the right start. Stay Positive It’s an adjustment to go gluten-free, particularly if you’ve had foods with gluten your entire life up to this point.  Don’t focus on what you can’t eat but rather what you can -- you can open up your palette to new flavors you might not have tried before.  Allow yourself some mistakes from trial-and-error as you discover what foods you might have to cut out and what foods you can add to your diet.  Don’t cheat, either -- if you’ve experienced some negative symptoms of celiac disease or just general gluten intolerance, you know even a tiny bit of gluten is not worth the pain or

INGREDIENTS 4 slices Canyon Bakehouse Heritage Honey Bread, toasted 2 Tbsp. Mayonnaise 4 oz. Roast Turkey 4 Slices Bacon, cooked Butter lettuce Tomato Slices Avocado Slices Blue Cheese Crumbles 2 Eggs, cooked sunny side up DIRECTIONS Spread one side of each piece of toast with mayonnaise. Layer the remaining ingredients as desired. Prep: 10 min Cook: 0 min Yield: 2 sandwiches Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com https://canyonglutenfree.com/recipes/breakfast/339/Roast-Turkey-Club-with-Avocado-and-Blue-Cheese-Crumbles

Recipe created by Sherry McAnelly,  This House of Joy Serves 2 INGREDIENTS 4 slices of your favorite Canyon Bakehouse gluten-free bread (Mountain White, 7-Grain or Cinnamon Raisin) 2 eggs Splash of cream or milk Splash of vanilla DIRECTIONS Whisk eggs with cream (or milk) and vanilla in a bowl. Dip each piece of bread in the egg mixture to coat. Let it soak in well so you don't have any egg left over. Fry in coconut oil until golden brown on both sides. Serve with butter, seasonal fruit and whipped cream or your favorite french toast topping! Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com https://canyonglutenfree.com/recipes/breakfast/90/Quick-&-Easy-Gluten-Free-French-Toast

With the benefits of ginger, perhaps something different in your stuffing - Especially if you like a sweet bread. The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. Ingredients: 6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed 1/4 cup (1/2 stick) butter 1 pound sweet Italian sausage, casings removed 1 cup chopped shallots 1/4 cup minced peeled fresh ginger 1 cup chopped green onions 1 cup chopped drained canned water chestnuts 1 cup coarsely chopped dry-roasted macadamia nuts 1/2 cup chopped fresh parsley 2 tablespoons grated orange peel 3/4 cup (about) canned low-salt chicken broth 3 large eggs, beaten to blend preparation Directions: Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large b

So many people in the USA have leftovers after Thanksgiving. Although to me the best are the turkey and stuffing sandwiches. Here is a tried and true recipe. Although many think of this as an Italian dish. It is believed to have been created by Ernest Arbogast, chef at the Palace Hotel in San Francisco CA in honour of the Italian opera star Luisa Tetrazzini.  *Tip for sauce. It is generally thick enough when you dip a spoon in it and if you run your finger down the back a line is made in the sauce. Serves 4 396 calories 4 ounce/125g baby bella mushrooms 4 ounce/125g mixed mushrooms 1 tablespoon/15ml olive oil 4 chicken thighs, cut into bite-sized pieces ¼ teaspoon/1ml salt 1/8 teaspoon/.5ml black pepper 2 cloves of garlic, peeled and finely sliced 1 cup/250ml white wine 1 pound/450g spaghetti 2 ½ cups 625ml rice milk mixed with 2 tablespoons/30ml cornstarch handful vegan parmesan cheese 10 basil leaves, torn into pieces Preheat the oven to 400F/204C/GasMark 6. Cook spa