YaDa Chef Private and Personal Chefs

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a  beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts  4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided  1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1  bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and remove wilted leave

Okay so technically this is more of a sorbet recipe, but there are some fruits, like peaches, pineapple and banana that become very “creamy” and you’d never guess they were dairy free.  You can make this with strawberries, but you will need some bananas to make it creamy. Serves 4 So, the how-to. Remove the skin and eyes of a pineapple and cut up into bite sized pieces (or buy them cut up.  Place them in the freezer. When they are frozen and you have a need for a sweet frozen treat.  Pull them out. Let them sit a few minutes. Blend/Food Process/Puree. We find the food processor the best tool. Be patient.  This will take 5-7 minutes. You may need to hold on the the machine to stop it from walking across the counter. NOW EAT! 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

Eggplant, aubergine, and melanzane are all the same v egetable in different languages and a favorite of ours. It can be used in so many ways, from delicious fritters to poor man’s caviar. These bell pepper stuffed with puree give you a double whammy and really are the full monty. Ingredients: 3 medium-sized eggplants 3 tablespoons olive oil 1 large garlic clove, finely chopped juice of 1 large lemon 3 tablespoons chopped parsley salt and freshly ground black pepper 4 large bell peppers toasted bread fingers to serve Method: Make the eggplant puree by broiling the eggplants until the skins are charred and starting to blister, which should mean the pulp inside is soft. Leave to cool slightly, then remove the skin by rubbing gently under cold water. Puree the eggplant flesh with 2 tablespoons of olive oil and then blend in the garlic, lemon juice, 2 tablespoons of parsley, salt and pepper. Pour the puree into a bowl. Cut the bell peppers in half lengthwise, remove the stems

Do you find yourself going to the grocery store and feeling overwhelmed by everything that is on the shelves? With the hectic schedules that we all lead today it can feel like a chore to provide a good home-cooked meal for your family. Wouldn’t it be nice to have someone working in your kitchen, providing delicious – and time-saving – fa mily-friendly meals? Look no further: YaDa chef is the stress-free answer to your family’s grocery shopping and cooking needs. A personal chef is not a luxury A personal chef service provides stress-free meals prepared to your specifications in your home. Your kitchen is left spotless with a refrigerator full of delicious meals. Having your own personal chef is not a luxury reserved for the rich. A personal chef service can cost you less than eating out at a moderately priced restaurant. Using a personal chef service can free up 10 to 12 hours of your time every week. Personal chefs are responsible for handling all the menu planning, grocery shop

Baking time will depend on the ripeness of your apples.  We say 50-60 minutes, but start checking after 30. We used a housemade olive oil and egg custard (mayonnaise) ice cream.  It is unbelievably rich and delicious. Vanilla, or caramel would work well too. Pears work great too 4 baking apples cored  4 star anise 4 tablespoons/60ml  honey 2 teaspoons/10ml cinnamon ½ teaspoon/2ml nutmeg (fresh works best) ½ teaspoon/2ml ground mace 4 tablespoons/60ml apple juice (unsweetened) Preheat oven to 350F/176C/Gas 4 Combine honey, cinnamon, nutmeg, mace, and apple juice in a small saucepan.  Simmer until honey has melted and everything is combined. Pour liquid into a 9 inch/23cm pie tin or baking pan. Place the apples in the baking dish.  Roll the apples in the liquid to coat.  Stud the apples with the star anise points.  Cover the baking dish with aluminum foil and place in the oven.  Bake until apples are tender (50 – 60 minutes).  Remove from oven

Serves 4 12 fresh jalapeno peppers 4 ounces/115g herbed goat cheese ¼ cup/60ml honey 1 cup/225ml cornmeal 1 teaspoon olive oil Preheat oven to 400F/204C/Gas Mark 6 Place peppers in a large pot of boiling salted water for 3-4 minutes. Remove peppers from water and let cool.  Cut tops off of jalapenos and remove ribs and seeds. Mash or gently whip the goat cheese to soften. Spoon cheese into the peppers. place the tops back on. Brush the peppers with honey then roll in cornmeal. Spritz with olive oil and place on a baking sheet. Bake in the preheated oven for 5-10 minutes or peppers are golden brown. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

In honor of today being National Cheesecake day... How about this super easy no bake cheese recipe. Things You'll Need: 4 ounces/113g cream cheese, softened 1 Tablespoon/15ml of milk 1 Tablespoon/15ml of sugar 4 ounces/113g cool whip non dairy whipped topping Instructions: 1. Take the softened cream cheese, milk, and sugar and mix together in a large bowl until smooth. 2. Stir in Cool Whip to the cream cheese mixture. 3. Place mixture into a ready made graham cracker crust. Chill in the fridge until set. Tips & Warnings If the amount is not enough to fill an average ready made graham cracker crust, you can double the recipe's ingredients. If the mixture does not taste sweet enough, you can add 1 teaspoon of vanilla extract for extra flavor. You can soften the cream cheese quickly by placing it in a small bowl and microwaving it for 1 minute. Once you place the mixture into the crust, wet a spatula and spread the top of the mixture smooth. The w

2 cups sodium free chicken bone broth 2 cups whole milk (or heavy cream) 3/4 teaspoon salt  1/2 teaspoon pepper 3/4 cup uncooked old-fashioned grits 1 cup shredded cheddar cheese 1/3 cup unsalted butter, cubed *optional* In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Try this “margarita” potato salad at your next cookout. Serves 4 4 medium sized potatoes, cut into bite sized pieces 1 large celery rib, diced ½ cup/118ml red pepper, diced ¼ cup/59ml red onion, diced 2 tbsp/30ml tequila juice of 2 limes zest of one lime 2 tablespoons/30ml white vinegar ½ cup/125ml olive oil ½ teaspoon2ml sea salt ¼ teaspoon/1ml black pepper salt for boiling potatoes Place potatoes in a large saucepan.  Fill with water and swish around drain, rinse repeat to remove the excess starch.  Fill the pan at least 2 finger lengths with water above the rinsed potatoes. Place the potatoes over high heat.  Pour enough salt to make the water taste of the ocean. Bring the potatoes to a boil. Remove from heat and let sit covered for 8-10 minutes or a knife easily pierces the potato.  While potatoes are sitting. Combine all of the remaining ingredients in a bowl except the zest. Whisk to combine. When potatoes are tender drain well. P

Sous  vide or literally cooking under is a technique that leaves the protein soft, and succulent.  You do need to sear it afterwards or as a client said, “everything is just bland looking”.   Serves 4 4 boneless, skinless chicken breasts 1/2 cup/120g soft goat cheese (chevre) 1 medium red pepper, roasted and  cut into julienne strips 2 handfuls  loosely packed arugula salt & pepper for seasoning 1 teaspoon/5ml olive oil 1 tablespoon butter Set your sous vide cooker to 155ºF/68ºC.  Pat dry your chicken breast and place between 1 long piece of cling film  folded over. Pound with a mallet until it is approximately 1cm thick, a little over 1/4 inch.  Season liberally on both sides with salt & pepper. Spread 2 tablespoons/30g of goat cheese on each piece.  Top each piece with 1/4 of the roasted red peppers. Top that with 1/4 of the arugula. Working from the narrower end if there is one, roll up like a burrito. Set aside on a plate and repeat the