YaDa Chef Private and Personal Chefs

Lemons are acidic to the taste, but are alkaline-forming in the body. In fact they are one of the most alkaline-forming foods; this makes them great for balancing a highly acidic condition in the body. Lemons are a favorite all over the world and an essential food in kitchens everywhere. “We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” –Alfred E. Newman 16 Health Benefits of Lemons: 1. Lemons are alkalizing for the body: Lemons are acidic to begin with but they are alkaline-forming on body fluids helping to restore balance to the body’s pH. 2. Lemons are rich in vitamin C and flavonoids that work against infections like the flu and colds. 3. Your liver loves lemons: “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile,” says Jethro Kloss in his book Back to Eden. Fresh lemon juice added to a large glass of water in the mor

Equipment: mini muffin tin mini muffin liners candy thermometer For the turtles: ¾ cup/108g smoked almonds, coarsely chopped ¾ cup/150g brown sugar ¼ cup/60ml heavy cream OR soy creamer, room temperature ½ cup/113g butter OR vegan butter, (such as earth balance), room temperature ½ tablespoon/7ml water 4 ounces/113g dark chocolate Instructions Fill 12 mini muffin tins with mini muffin liners. Split up the almonds between the 12 muffin tins, placing them in the bottom of the liners. In a heavy-bottomed saucepan, combine the brown sugar, soy cream, vegan butter, and water. Stir over medium-low heat until the mixture is smooth, and the sugar has melted. Stop stirring and allow the mixture to come to a boil. (keep on medium low heat unless the mixture is not boiling within a few minutes.) Without stirring, allow the mixture to bubble and cook until a candy thermometer registers 250F/121C, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Carefully spoon the carame

Ingredients 1 pound/450g boneless skinless chicken breasts, cut into thin strips 1 can (14-1/2 ounces/412g) diced tomatoes and green chilies, drained 1 medium onion, cut into thin strips 1 medium green pepper, cut into thin strips 1 medium sweet red pepper, cut into thin strips 2 tablespoons/30ml canola oil 2 teaspoons/10ml chili powder 2 teaspoons/10ml ground cumin 1/4 teaspoon/2ml salt 12 flour tortillas (6 inches), warmed Directions 1.   In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. 2.   Bake, uncovered, at 400F/200C for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas as desired. 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.co

  We were serving this with turkey ham and had to do a version for a couple of vegetarians. We chose to use left over polenta as the base and some baby bellas for the umami and texture. Piperade is a gourmet accompaniment of Basque origin that is usually served with meat and fish. The name comes from biper (Basque chili). There is also a piperade béarnaise. T he sauce is prepared in a casserole. These may vary but the spice must not. Green pepper, red pepper (in the French Basque Country, it is generally Espelette pepper), onion and tomato. Piperade can also be prepared as a main dish by adding  an that egg "poaches" and coagulates. The colors reflect the coincidence of colors of Ikurriña (Basque flag): red, green and white. Piperade is commonly consumed with Bayonne ham or feta cheese and red wine, such as Buzet, Madiran, Irouléguy or a similar wine from this region. Piperade Serves 4 1 tablespoon/15ml Olive Oil ½ cup/118ml  sliced yellow onion ½ c

Candied Cognac Carrots Serves 4 1 pound/450g carrots, cut into matchsticks 2 tablespoons/30g butter 1 tablespoon/15ml brown sugar 1 tablespoon/15ml cognac Melt butter in a large skillet over medium heat. Add the carrots, making sure to coat them all. Cook the carrots for 4-5 minutes, stirring occasionally. Add the brown sugar, stirring to melt the butter. Off of the heat, pour in the cognac. Return to heat and light the cognac to burn off the alcohol. When most of the cognac has evaporated, the carrots should be perfectly cooked (1 - 2 minutes). 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

serves 4 2 small pumpkins (about 4 pounds/1.8 kilos), diced 2 cups/450ml potatoes, diced 2 carrots, diced 1 onion, diced 1 tablespoon canola oil crushed seeds from 1 cardamom pod 2 cups/500ml vegetable or chicken broth ½ teaspoon/2ml sea salt ¼ teaspoon/1ml black pepper 2 tablespoons/30ml balsamic vinegar In a large pot on medium high heat add pumpkin, potato, carrot and onion. Cook for 4-5 minutes or onion begins to turn translucent. Sprinkle in cardamom, stir and cook for 1 minute. Pour in broth. Season with salt and pepper. Bring to a boil. Turn down heat and simmer for 10-15 minutes or the pumpkin can be easily pierced with a sharp knife. Puree with a hand blender or let cool slightly and puree in blender in 2 batches. Stir in 1 tablespoon of vinegar and taste. Add the second if necessary. The soup can be served hot or chilled. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-746

serves 4 - 6 2 tablespoons/30ml olive oil 2 tablespoons/30g butter 2 pounds/900g yellow or red (waxy) potatoes, sliced thinly 1 teaspoon/5ml sea salt ½ teaspoon/2ml white pepper 8 ounces/225g grated swiss cheese 1 ¼ cups/310ml heavy cream Pre-heat oven to 300F/149C/Gas Mark 2 Pour olive oil in 10 x 7 inch (28 x 18 cm) baking dish. Stack single layers of potatoes, seasoning each layer with salt and pepper, dotting with butter and sprinkling with cheese. The last layers should be butter and cheese. On the stove top, bring the cream to a simmer. Pour cream over the potatoes. Place the potatoes in the oven and bake uncovered for 1 to 1 ½ hours. The potatoes will be easily pierced with a fork and the top browned. 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

With the benefits of ginger, perhaps something different in your stuffing - Especially if you like a sweet bread. The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. 6 cups/1.4 liters 1/2- to 3/4-inch/13-19mm cubes Hawaiian bread (sweet egg bread), crust trimmed 1/4 cup/57g (1/2 stick) butter 1 pound/450g sweet Italian sausage, casings removed 1 cup/200g chopped shallots 1/4 cup/28g minced peeled fresh ginger 1 cup/58g chopped green onions 1 cup/140g chopped drained canned water chestnuts 1 cup/125g coarsely chopped dry-roasted macadamia nuts hand full chopped fresh parsley 2 tablespoons/30ml grated orange peel 3/4 cup/180ml (about) canned low-salt chicken broth 3 large eggs, beaten to blend Preheat oven to 350F/180C/Gas 4  Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18

Sometimes you can get sirloin strips already cut in the meat section or get to know your butcher and ask them to do slice it for you. If you cut them yourself. Place the meat in the freezer for about 15 minutes. It will be easier to slice thinly. Serves 4 1 pound/450g boneless sirloin, cut into ¼ inch/6mm strips 1/4 cup plus 2 tablespoons/90ml gluten-free teriyaki sauce 2 tablespoons plus 2 teaspoons/40ml canola oil 2 teaspoon/10ml cornstarch 3 bell peppers, cut in thin strips (a mix of colors looks nice) 6 green onions, cut in thin slices on a diagonal 8 ounce/225g baby bella mushrooms, sliced thin Gluten-free Teriyaki Sauce 1/2 cup/125ml gluten-free soy sauce or Braggs Liquid Aminos 1 tablespoon/15ml honey 1 tablespoon/15ml canola oil 1 teaspoon/5ml sesame oil 1/4 teaspoon/1ml ground pepper 1/2 clove garlic 1 teaspoon/5ml dry ginger Combine the ingredients for the teriyaki sauce, half of the oil and cornstarch in a large bowl. Remove/reserve half of mixture in another bowl. Pla

Who is can say they are not fascinated by the French Riveria, The Cote D’Azur. The sounds the smells the people. Fennel, anise,  typifies the cuisine to me. Why I am not sure. This dish uses “Israeli” couscous which is a larger version of the North African version many of us are accustomed to. There are some terrific toasted brown rice version available. Serves 4 1 ⅓ cups/334ml/230g dry GF Israeli couscous 3 teaspoon/15ml canola oil 2 bulbs fennel, sliced thin 1 medium leek, white and pale green parts finely chopped 4 cloves garlic, chopped ½/cup/125ml dry white wine 2 cups/450ml shelled fresh or frozen peas 1 cup/225ml low-sodium vegetable broth 4 plum tomatoes, chopped pinch saffron threads 2 large handfuls of baby arugula/rocket leaves ½/cup//90g/225ml chopped, pitted kalamata olives 2 tablespoons/30ml olive oil Fresh basil leaves, for garnish Prepare couscous according to package directions. Set aside. Heat canola oil in large skillet o