YaDa Chef Private and Personal Chefs

This is a traditional Neapolitan dish of deep fried balls of dough about the size of marbles. Crunchy on the outside and  light inside, struffoli are coated with honey and sprinkled with nonpareils. 3 large eggs 1 tablespoon/15ml/14g butter, softened 1 teaspoon/5ml granulated sugar 1/2 cup/118ml/96g granulated sugar 2 cups/250g flour 1/2 teaspoon/2ml baking powder 1 cup/250ml honey nonpareils oil for frying Heat the oil in a large pot or deep fryer to 375F/190C. Whisk together eggs, butter, and 1 teaspoon/5ml sugar until eggs get foamy. With a wooden spoon, add the baking powder and flour. Turn the dough out to a lightly floured worktop and knead for 1-2 minutes until it is a soft dough. Divide the dough into four pieces. roll each piece into a rope about the width of your index finger and 12 inches/30.5cm long. Cut each rope into 1 inch/2.5cm pieces. Roll them into balls. Lightly dust the balls in flour. Remove excess and fry a few at a time until they puff and become golden

I f your peaches are still a bit under ripe when you get hom e, put them in a paper bag with a banana, they will soften up in no time. This dish is best when peaches are at their peak. Substitute with the best frozen peach slices without syrup you can find. Serves 4 4 boneless skinless chicken breasts 1 teaspoon/5ml sea salt 1 teaspoon/5ml black pepper 1/4 cup/59ml all purpose GF flour, corn starch, potato starch or rice flour 1 tablespoon/15ml olive oil 4 peaches, stoned and sliced into eighths (or bite sized pieces) 1 branch fresh rosemary, leaves removed and minced 3 ounces/85g brandy 1/3 cup/89ml chicken stock 2 tablespoons/30ml rice cream cheese Season chicken with salt and pepper on both sides. Place flour in a plate or a large plastic bag. Coat chicken with flour, shaking off excess. Heat large skillet over medium high heat. Add oil letting it heat for 15 - 30 seconds swirling it around the pan to coat. Saute the chicken 4 minutes each side. Remove chicken from the pan.

Traditions: Growing up every Christmas Eve we would head to my Babci and Dziadzi's house and have the traditional meatless dinner complete with "special" wine. Then it was at my Mum's with the addition of some Italian things. I've taken over night before's feast and have added Ryba W Sosie Chrzanowym. Here is the recipe. It was a hit with our Polish PopUps this year in London. Fish with Horseradish Sauce Serves up to 6 2 whole carrots, unpeeled 2 stalks celery, cut in half 1 small bunch of parsley 1 onion cut into quarters 1 bay leaf 6 peppercorns 2 teaspoons/10ml sea salt 1 1/2 quarts/1.5 liters water 2 pounds/900g basa, pike, sole, or tilapia Horseradish Sauce 3 tablespoons/41g margarine 3 tablespoons/15ml flour 3/4 cup/177ml cream style horseradish 1/2 teaspoon/2ml sugar 1/4 teaspoon/1ml salt 2/3 cup/80g sour cream 2 hard boiled eggs, peeled and passed through a sieve or mouli In a large stock pot combine the carrots, celery, parsley, onion, bay

Have you ever mixed up a batch of pancake batter, (because they sounded so amazing 15 minutes earlier when you were in bed), o nly to find yourself in front of the stove, spatula in hand, thinking "I really don't have the patience for this?" Yields: 20 Bars Adapted from: Martha Stewart's Buttermilk Pancakes 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt, or slightly less table salt 3 tablespoons sugar 2 large eggs, lightly beaten 2 3/4 cups buttermilk (whole milk can be substituted without any problems) 3 tablespoons unsalted butter, melted 1 small apple, diced into 1/2" pieces 2 cups Granola (we used an apple cinnamon granola from Bear Naked) For Topping: 1/4 cup all-purpose flour 1/4 cup brown sugar, firmly packed 3 tablespoons butter, melted 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg Grease and Parchment your choice of baking dish. We used 2 8"x8" pans (for the straight s

So many people have asked us for an "Authentic" baguette/batard recipe. Here is a GREAT one that was presented on "Baking with Julia". We cut the recipe in ha lf to make 2 loaves. One was slice in the traditional fashion the other we left plain to show how it "explodes" if you do not. Batard from Baking with Julia (Chef Danielle Forestier) Batard are made from the same ingredients as baguettes. The only difference is the length of the finished product. Both the baguette and the batard weigh 250g or 8.8 ounces. It is the law in France you can NOT use any ingredients except flour, water, yeast and salt and that you must wait 20 minutes before selling the bread after baking. Makes 3-4 loaves 5 cups bread flour 2 cups cool water (about 78 F) One .6-ounce/17g cube compressed (fresh) yeast 2 1/2 teaspoons salt Mound flour on a smooth work surface and make a well in the center. A little at a time, pour water into the well. Use fingertips to draw i

Here's a quick and easy snack/dessert for the holidays, or anytime of the year. Chocolate Peanut Butter Balls (truffles) I remember a version of these that my m other used to make when I was growing up. She also made the unbelievable rice crispy treats that were layered with chocolate and peanut butter. My mouth is watering. You can use crunchy peanut butter for texture or add in fresh crushed peanuts too. 2 1/2 cups/16 ounces/450g peanut butter 1/4 cup/60ml/50g brown sugar 1/4 cup/2 ounces/57g unsalted butter 1/4 cup/1.2 ounces/32g confectioners sugar 2 tablespoons/30ml bakers cocoa powder Place the sugar and butter in a sauce pan. Cook over medium heat until butter is melted and sugar is completely dissolved. Add the butter mixture to the peanut butter. Beat with a wooden spoon for 2-3 minutes and a smooth paste is achieved. Let mixture cool and roll into walnut sized balls (you may need to put they mix into the fridge) Roll in the sugar chocolate mixture, place on a

"...if you do not happen to l ive on the Mediterranean, you cannot obtain the particular rockfish, gurnards, mullets, weavers, sea eels, wrasses, and breams which they [French experts] consider absolutely essential. But you can make an extremely good fish soup even if you have only frozen fish and canned clam juice to work with because the other essential flavoring of tomatoes, onions or leeks, garlic, herbs, and olive oil are always available." --Julia Child" Bouillabaisse is a fish stew that originated in Marseilles, France around 600 B.C.. Yes, B.C. Marseilles was a Greek colony at this time and being such as known as "kakavia." Bouillabaisse also appears in Roman mythology as a soup that Venus feeds to Vulcan. You may think that it is some mystical and complicated culinary creation. The truth, as you will see, is it is a simple dish. Use whatever fish you have access to. Shellfish is nice, but certainly not a necessity. This can be a GREAT new a