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Ratatouille is a traditional Provencal and Languedoc dish. It as cousins in many countries.  Traditionally all of the vegetables are cooked separately then combined at the end for a final cook.  This is a main dish, but can be used as a side dish.   Serves 4-6 for a main 4 zucchinis (firm), cubed 2 eggplant , peeled and cubed 2 onions , peeled and cut into strips 8 cloves garlic , crushed 4 shallots , peeled and thinly sliced 6 large Roma (or other tomatoes), peeled, seeded and crushed 2 bell peppers , cut into 1-inch squares 1 bunch fresh thyme Olive oil Salt Freshly ground black pepper Cover the bottom of a saucepan with olive oil and heat over low heat. Sweat half of the shallots for a couple minutes. Add half the garlic and make sure not to brown it.  Add the tomatoes. Mix, and add salt and pepper. Level the surface and cover. Cut a disk of parchment paper and make a hole in the center to make a chimney. Place this parchment paper on tomatoes

Rainbow No Bake  Mini Cheesecakes Recipe Makes 4 10 sheets  graham crackers 5 1/2  tablespoons/78.89g unsalted butter, melted 1 tablespoon/15 ml  sugar 8 ounce/225g package cream cheese, room temperature 1/2 cup plus 2 tablespoons/155ml sweetened condensed milk 2 tablespoons/30ml lemon juice 1/2 teaspoon pure vanilla extract Put graham crackers into a food processor and pulse into crumbs.  With the blade running add the sugar and melted butter. Process for 20-30 seconds.  Remove the graham cracker from the processor. Divide the crumb evenly into ramekins, pressing part way up the sides.  Place the ramekins in the freezer 10 minutes to set. Using an electric mixer set at medium-high speed or food processor, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.  Divide evenly into 6 containers. Add your colours red, orange (3 p

Makes 4 10 sheets  graham crackers 5 1/2  tablespoons/78.89g unsalted butter, melted 1 tablespoon/15 ml  sugar 8 ounce/225g package cream cheese, room temperature 1/2 cup plus 2 tablespoons/155ml sweetened condensed milk 2 tablespoons/30ml lemon juice 1/2 teaspoon pure vanilla extract Put graham crackers into a food processor and pulse into crumbs.  With the blade running add the sugar and melted butter. Process for 20-30 seconds.  Remove the graham cracker from the processor. Divide the crumb evenly into ramekins, pressing part way up the sides.  Place the ramekins in the freezer 10 minutes to set. Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.  Divide evenly into the chilled ramekins. Place in the refrigerator for 2-3 hours. personal chefs and event catering Mi

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