YaDa Chef Private and Personal Chefs

Zucchini mimics the texture of crab and is a wonderful substitute for vegans, although everyone is sure to love these. Serves 4-6 2 medium zucchini shredded 2 cups/450m. seasoned pulverized crisped rice Rice milk to moisten 1 egg beaten (optional) 1 tablespoon/15ml vegan mayonnaise 2 tablespoon/15ml minced parsley 1 teaspoon/5 prepared mustard 1 teaspoon/5 Worcestershire sauce (optional) 1 teaspoon/5 baking powder 1 teaspoon/5 seafood seasoning 1/4 teaspoon/1ml sea salt 1 tablespoon/15ml canola oil remoulade sauce ( recipe in sauces ) In bowl, moisten rice crumbs. Add egg, mayonnaise, parsley, mustard, Worcestershire, baking powder, seafood seasoning, salt and mix. Add zucchini to mixture, mixing gently but thoroughly. Shape into patties, place in refrigerator to chill for 30 minutes. Pan fry in oil until brown on each side or broil in oven for 2-4 minutes per side or until browned. private chefs and event catering Palm Beach + Boca Rat

Where does tikka marsala come from? It is commonly believed that our ‘Chicken Tikka Masala’ originated in an Indian restaurants run by  Bangladeshi chefs. According to folklore, (trust me, this is an authentic oral tale) a British gentleman sometime in the 1960s, decided his Chicken Tikka was too dry and demanded a better dish. The chef, either out of wild inspiration or final desperation tossed in a can of Campbell’s tomato soup, sprinkled some spices and added a dollop of yogurt to the dish. 450 years after Babur’s reign, this hybrid dish came into being in Glasgow and was christened Chicken Tikka Masala. Some also argue that this is not the real story. They contend Chicken Tikka Masala originated in British India where its spicy precedent was toned down to suit British palates.They also claim that Butter Chicken was the first protoype of Chicken Tikka Masala. In her book Curry: A Tale of Cooks and Conquerors, Lizzie Collingham takes an excellent look at the history of Indian

Sharing from Odysseus Bogioglou ---wonderful Greek Chef and Food Stylist 1)Garnishing – Garnish has to be something you eat and not there just to decorate. 2) Po sitioning – There is talk of a virtual clock where meat is at 2 o’clock, starch at 10 and veggies at 6. 3) Less is more is one of the rules. A big plate with a relatively small portion puts the food more in focus. 4) Plates – White or off-white plates make the food stand out more too. 5) Color – There has to be a certain color match. 6) Focus – The main part of the dish, usually the meat should be put most in focus for example a little elevated. 7) Plating - Food has to be simply plated so the person eating should be able to eat without having to go through an intricate design to be able to eat. 8) Setting the Stage – The dish has a face and the part in focus (usually the prettiest) should be towards the person eating, I think we can safely say the "eater" in this case is the camera. 9) Sketch

Cheese doodles: you know, those bright or ange crunchy fake cheese things? The ones that dye your fingers a fluorescent color you can see from the moon? How about a gluten free cheese doodle! Honestly, they are delicious and fun. Although they do not resemble the bright orange balls we see at the store; these are better for you, taste amazing, and could be served at a cocktail party with an aioli dipping sauce. So, if you are sick of the weather and crazy schedules - how about a little zany fun….whip up some doodles! Goat Cheese Doodle Makes 4-5 dozen 1 cup/250ml water 1 Tablespoon/14g butter 1 Tablespoon/15ml olive oil 1 Tablespoon/15ml red chili flakes 1 cup/125g All Purpose gluten free baking mix flour 1/2 teaspoon/2ml xanthan gum 1/2 Tablespoon/7ml garlic powder 1 teaspoon/5ml salt 1 teaspoon/5ml pepper 2 large eggs beaten 2 Tablespoons/30ml fresh rosemary 1 cup/120g goat cheese 3 egg whites, beaten into stiff peaks Preheat oven to 400F/200C/Gas

If you want to indulge, but don't want those nasty day glow orange things that make you mouth, fingers and EVERYTHING the  same colour. Try this classic and easy to make recipe for French Cheese Puffs or Gougeres. Here is the recipe adapted from Mastering the Art of French Cooking. You can make them more orange by using Mimolette Cheese. The Photo of the gougères is by famed cookery author David Lebowitz. Makes about 2½ dozen small gougères Ingredients 1 cup/250ml water 6 tablespoons/86g butter 1 teaspoon/5ml salt 1/8 teaspoon/.5ml pepper pinch nutmeg ¾ cup/94g flour 4 eggs 1 to 1½ cup/111-167g grated Gruyère cheese (Gruyère is a cream-colored Swiss-type cheese, but you can use any semi-hard cheese you like) 1 egg + 1 teaspoon/15ml water for egg wash optional: additional grated cheese or chopped fresh herbs for topping DIRECTIONS Preheat oven to 425F/218C/Gas7 In a heavy saucepan, bring water to a boil with butter, salt, pepper and nutmeg and boil until

Adapted from Jennifer Paterson Makes 8-10 Pie Crust 1 1/3 cup/167 grams all purpose flour 1/2 teaspoon/2ml salt 1/2 cup/118ml vegetable (crisco) shortening 3-6 tablespoons/45-90ml iced water 2 ounces/60g bittersweet chocolate, melted 1/2 cup/121g cream cheese, room temperature 1 tablespoon/15ml heavy cream 3 teaspoons sugar 1 cap vanilla extract fresh berries apricot or strawberry jam, melted Line muffin tins with pastry. Prick with a fork to prevent puffing. Bake at 375F/190C/Gas5 for 10 minutes. When cool brush (paint) insides with melted chocolate. Let cool to harden (about 10 minutes). Whip together the cream cheese, heavy cream sugar and extract. Fill tartlet cases with cream cheese mixture. Top with pieces of fruit. Brush with melted jam. 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

This is one of thos e “kitchen miracles”. You will wonder why you ever used eggs as a binder. Serves 4-6 1 1/2 lbs/675g ground turkey 1 onion minced, or 2 teaspoon/10ml dry onion 1 cup/225ml crisped rice crumbs 1/2 teaspoon/2ml garlic powder 1/2 teaspoon/2ml dry thyme 1/2 teaspoon/2ml Italian seasonings 1/4 teaspoon/1ml salt 8 turns on pepper mill 1 tablespoon/15ml Worcestershire Sauce 1 heaping tablespoon/15ml minced fresh parsley 2-3 tablespoons/30-45ml stock or water Preheat oven to 375F/190C/GasMark5 Combine turkey with all ingredients except water. Add water 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. For spaghetti and meatballs place the baked meatballs in a pot of simmering marinara. Cook covered for another 20-30 minutes for extra flavour. Basil Pesto 2 cups/450ml fresh basil leaves 2 cloves garlic 1/2 teaspoon/2ml salt 1/4 teaspoon/1ml black pepper pinch crushed red pe