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Ingredients: 16 (3/4-ounce) slices sourdough bread 3/4 cup mayonnaise 3/4 teaspoon lemon zest 3 1/2 tablespoons chopped fresh dill, divided 1/2 teaspoon salt 12 ounces lump crabmeat, drained and picked 2 tablespoons finely chopped red onion 32 (1/4-inch-thick) Roma tomato slices 4 ounces Gruyère cheese, grated (about 1 cup) 1/4 teaspoon freshly ground black pepper Preparation: 1. Preheat broiler. Arrange bread slices in a single layer on a baking sheet, and broil 1 to 2 minutes on each side or until lightly golden and toasted. 2. Whisk together mayonnaise, lemon zest, 3 tablespoons dill, and 1/4 teaspoon salt in a small mixing bowl. Combine crab, onion, and 1/4 teaspoon salt in a medium mixing bowl. Add 2 tablespoons mayonnaise mixture to bowl; stir to combine. 3. Spread remaining mayonnaise mixture evenly over toasts. Divide crab mixture evenly over toasts; top evenly with tomato slices and cheese. Broil 3 minutes or until cheese melts. Sprinkle with black pepper and remai

While zucchini is great in the summer, I easily get burned out after a few weeks. This desperation lead to a great discovery:  zucchini disappears in spaghetti sauce.  Yes, you read that right. Zucchini disappears in spaghetti sauce. When zucchini is  finely shredded, it will almost “melt”  into a cooking sauce – particularly a tomato sauce. The key is to shred it finely, using either a box grater or a food processor. We discovered this beautiful secret while on a challenge to up our veggie intake. But the principle applies to more than just pasta sauce! TAKE A LOOK AT THESE 6 USES: Add 1-1.5 cups to spaghetti sauce. Add 1 cup to the cheese mixture in lasagna (or to the sauce itself). Add 1/2 cup to ground beef, like when making “cheeseburger helper”. Add two tablespoons to a smoothie. Add 1-1.5 cups to chili – including white chicken chili. Add 1/2 cup to stuffed peppers, stuffed cabbage rolls, and other similar dishes. If you notice, I use shredded zucch

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

Chimichurri sauce  is a simple concoction of fresh herbs and garlic - a cross between a sauce and a condiment. Traditionally, chimichurri is served with grilled meats as part of the Argentinian  asado  (or barbecue), and it is absolutely delicious with grilled steaks and grilled chorizo sausage.  There are other uses for this distinctive garlicky sauce, however.  It makes a fantastic marinade for chicken, pork, or vegetables.  It can be easily converted into a salad dressing with the addition of oil and vinegar. It makes a nice dip, and is excellent drizzled over cheese. The possibilities are endless. Chimichurri Sauce Recipe 1 cup (firmly packed) fresh continental parsley leaves ½ cup olive oil/125ml ⅓ cup lemon juice/80ml ¼ cup cilantro (substitute with flat leaf parsley) 2 garlic cloves, minced ½ tsp/2ml chili flakes ½ tsp/2ml dried Italian spice mix salt to taste Instructions: Add all the above ingredients into a blender or food processor and let t

Most people think that tandoori is a recipe. A tandoor is a large clay pot in which a hot fire is built. Marinated meats are lowered into the pot on long metal skewers and cooked. Normally meat is first marinated in yogurt.  Please do not let the chicken sit in the yogurt for more and a couple of hours. It becomes wooly. Serves: 4 4 boneless skinless chicken breast halves ¼ cup/60ml plain rice or coconut yogurt 2 tablespoons/30ml cup olive oil 3tablespoon tomato paste ⅓ cup/79ml Tandoori Spice Mix 1 head of garlic, minced 1 cup/250ml chicken broth 1tablespoon/15ml sugar 1teaspoon/5ml salt Tandoori Spice Mix 1 ½ tablespoon/22ml ground ginger 1 ½ tablespoon/22ml  ground coriander ½ tablespoon/7ml ground cumin ½ teaspoon/2ml paprika ½ teaspoon/2ml  black pepper 1 teaspoon/5ml salt ¾ teaspoon/4ml turmeric ¾ teaspoon/4ml ground nutmeg ¾ teaspoon/4ml ground cloves ¾ teaspoon/4ml ground cinnamon Preheat oven to 450F/232C/GasMark 9 Sprea