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pot pie: noun 1. a meat and vegetable pie baked in a deep dish, often with a top crust only. 2. a stew with dumplings. Have a fridge full of leftovers and you have a dinner party pop up or you want something “simple” and “homey” for a special occasion? How about a Pot Pie. No not those frozen things we have all eaten. Try this more elegant version using Pate a Choux for the top. We made some dropping them from a spoon for a rustic look. Feel free to pipe them for a more uniform appearance. Brown and Crusty Turkey Pot Pie Served Up Thick and Delicious Serves 4-6 1 onion diced 2 medium carrots cut into 1 inch/2.5cm rounds 3 ribs celery cut into half moons 4 ounces/115g sliced baby bella mushrooms 1 bell pepper, diced 2 teaspoons/10ml YaDa Kosher sea salt 1 teaspoon/5ml herbs de provence 1 teaspoon/5ml ground white pepper 2 tablespoons/30mls goose fat 3 tablespoons, unsalted margarine or butter 1 bay leaf 10 juniper berries, crushed 1/2 cup/50g all p

Sweet potatoes are not really potatoes at all. In fact they are in no way related to the tuber used for fries or chips which are a member of the “nightshades ve getables”. Sweet potatoes are cousins of the morning glory flower. Their flesh can range beige through white, red, pink, violet, yellow, orange, and purple. Here is a foolproof way to get a crunchy, sweet, salty, spicy low fat snack. SWEET POTATO CHIPS/CRISPS Serves 4 (snack/side) Pre-heat oven to 225F/107C/1/2 Gas Mark 2 medium sized sweet potatoes, washed 1 teaspoon/5ml olive oil 1 teaspoon/5ml salt 1/8 teaspoon/.5ml cayenne pepper 1/8 teaspoon/.5ml granulated garlic Using a mandolin or food processor with 3mm slicing disk. Slice the potatoes as thin as possible (the thicker the slice the longer the cooking time). Place sliced potatoes in a bowl and drizzle with oil. Toss to coat each piece of potato thoroughly on both sides. Place potatoes in a single layer on aluminum foil or parchment lined baking tr

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