YaDa Chef Private and Personal Chefs

When you hear the word “salad,” a bowl of dressed lettuce or other greens may come to mind. On the other hand, chicken salad, tuna salad and potato salad don’t necessarily imply anything green and leafy. And a juicy tomato salad is usually mostly tomatoes, with garlic and herbs added. There’s really no salad I dislike, but lately it’s grain salads I desire. Give me quinoa, wheat berries, millet, buckwheat, brown rice or white: All are good candidates for salads. But on these cusp of summer days, one made with farro is what I’ve been craving for lunch or supper. Gaining in popularity in the United States, farro, an ancient wheatlike grain, has long been prevalent in Italy and the Mediterranean. The word farro can be used to describe three varieties of ancient wheat — spelt (Triticum spelta), einkorn (Triticum monococcum) and emmer (Triticum dicoccum). Use whichever kind you find. Long a harder-to-find grain, it’s now found in supermarkets, health-food stores, Italian groc

MYTH BUSTING: Many people are under the misconception that one must be "rich" to afford a Personal Chef. Nothing could be further from the truth. If you were to  keep track of how much money is spent eating out, plus tips, plus gas .....it's about equivalent to hiring a Personal Chef to cook customized meals for your enjoyment right in your home OR office! COST EXAMPLE of eating at a restaurant vs hiring a Personal Chef: Here's just one example of a typical medium priced cost breakdown for one professional: eat out lunch 5 days @ $13 per lunch = $65 per week...now let's add dinner for one @ $28 per dinner for 5 days = $140. Total lunch and dinner for one work week is $205. Let's double that amount for two people @ $410 per week. If you compare that amount as an average against the pricing below (10 MEAL PLAN for two people for $345 which includes groceries), you will see that it's actually equivalent OR EVEN LESS EXPENSIVE to hire the a Pe

Scones are a treat and easy to make. You can use any fruit you choose. Blueberries are coming into season, but if you can only get frozen make sure to defrost them completely.  Serves: makes 8-12 scones 2 cups/250g all-purpose flour 2¼ teaspoons/8g baking powder 1/3 cup/64g sugar 1/2 teaspoon/2ml salt 1 cup/150g fresh blueberries 1 1/4 cup/310ml heavy cream/whipping cream Preheat oven to 425F/218C/Gas Mark 7 Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Mix  in blueberries. Add the cream and mix together, gently, with a wooden spoon until just barely combined. Be careful not to over-mix. You will have tough scones.  Remove dough to a lightly floured surface. Pat the dough down into a disk, about ¾ inch/1.9 cm thick. Brush the top of the disk with a bit of cream and sprinkle with sugar. Cut dough into 8 triangles and arrange on un-greased baking sheet. Bake for 12-15 minutes until scones until golden brown.

Ingredients and Equipment (per 9 inch deep dish pie) 3 Tablespoons/45ml cornstarch (in England it's called "corn flour") (arrowroot starch or mini-ball tapioca can be used instead of the corn starch, in the same quantity) 2 cups/200g rhubarb 2 cups/400g strawberries 6 Tablespoons/47g flour 1 and 1/2 cups/292g (1.5 cups) granulated sugar (ordinary table, organic, raw or even the same amount of honey) OR for those on sugar-restricted diets: 3/4 cup sugar and 3/4 cup Stevia (or if you prefer, Splenda) works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor; you can do it, if you must, but the results aren't as good). 1/2 teaspoon/2ml natural vanilla extract 1 teaspoon/5ml grated orange zest 9 inch/23 x 3 cm pie graham cracker crust (grocery stores sell both disposable pie pans and glass pans. Get the deep dish type! If you'd rather make your own (they are MUCH better homemade). Step 1- Wash the rhubarb and strawb

JeanMarie Brownson Dinner at Home How to grill steak to perfection — it's all about controlling the heat Steak on the grill ranks as one of the best summertime meals ever. Heck, best meal ever, anytime, when cooked to perfection. Learning to grill a steak perfectly takes practice, but it’s worthwhile. I believe that if you can cook a steak, you can tackle nearly everything that cooks quickly on a grill — from beef steaks to chops, chicken, seafood and many vegetables. Heat modulation proves the secret to good grilling: Use enough for flavor, perfect texture and browning, but not so much that food tastes burnt or acrid. Restaurant chefs, especially those who work over live fire, spend hours honing their skills. Most of us spend just a few minutes over the weekend tinkering with the grill. This season, if you do nothing else to improve your cooking, make setting up the grill properly your first objective. For most quick-cooking cuts of meat, poultry, fish and vege

Makes 16 Ingredients: 2 cups milk chocolate chips ½ cup creamy peanut butter ¼ cup powdered sugar, sifted 32 Ritz crackers Directions: 1. Place chocolate chips over a double boiler and melt. 2. Place peanut butter and sugar into a mixing bowl and whisk until smooth. 3. Spread a small amount of the peanut butter mixture onto a cracker and sandwich together with another cracker. 4. Repeat until all the crackers and peanut butter filling have been used. 5. Place crackers onto a parchment line baking sheet and place in freezer for about 30 minutes. 6. Once the chocolate has melted, using a small pair of tongs, or tweezers, dip the chilled peanut butter sandwiches into the chocolate until completely covered. 7. Shake off any access chocolate and place back onto the parchment lined baking sheet. 8. Repeat with the remaining sandwiches and set aside to dry, about an hour. 9. Carefully peel from the parchment and serve. Spoon Fork Bacon private chefs and event catering Pa

This simple brunch dish is perfect whether you’re serving one person or a crowd. The sauce and crusts can even be made up to a day ahead. Simply assemble and bake just before serving. ★ ★ ★ ★ 4  from  1  reviews Author:   TwoLazyGourmets.com Yield:   4 Ingredients For the crust 4 cups/840g shredded potatoes (about 4 large baking potatoes) 4 tablespoons/60ml melted butter For the filling 4 tablespoons/57g unsalted butter, divided 1 medium onion, halved and thinly sliced ¼ cup/60ml plus 1 tablespoon/15ml heavy cream, divided ½ teaspoon kosher salt ½ teaspoon pepper 2 ounces/60g grated Parmesan cheese 4 large eggs Instructions Preheat the oven to 450/230C/Gas 8 Spray (4) 8-ounce/225g ramekins with cooking spray. To make the crusts, place the shredded potatoes in a clean dishtowel and squeeze out as much moisture as possible (this can be done in a few batches, if necessary). Toss with the melted butter. Divide the potato mixture evenly amon

Please read the packaging. Many hot dogs and sausages contain wheat gluten as a binder. Ingredients 1  (8-oz.)/225g block cream cheese, softened 1/3 cup/79ml   sour cream 2  jalapeños, minced 1 teaspoon   garlic powder 1 1/2 cups/181g   shredded cheddar 1 1/2 cups/192   shredded Monterey Jack 3  sweet corn, kernels removed (about 2 cups) 6  hot dogs, sliced into coins 4  green onion, thinly sliced Chips, for serving Directions In a large bowl, mix together cream cheese, sour cream, and jalapenos. Fold in cheeses, corn, hot dogs, and most green onions (save some for garnish!). Season with salt and pepper and transfer to a cast iron skillet. Cover skillet with foil. Cook over campfire until cheese is melted and bubbly, about 15 minutes. Garnish with remaining green onions and serve warm with chips. Delish private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (923