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Rosemary is a fragrant evergreen herb native to the Mediterranean. It is used as a culinary condiment, to make bodily perfumes, and for its potential health benefits. Rosemary is a member of the  mint  family  Lamiaceae , along with many other herbs, such as oregano, thyme, basil, and lavender. The herb not only tastes good in culinary dishes, such as rosemary chicken and lamb, but it is also a good source of iron,  calcium , and  vitamin  B-6. It is typically prepared as a whole dried herb or a dried powdered extract, while teas and liquid extracts are made from fresh or dried leaves.  The herb has been hailed since ancient times for its medicinal properties. Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth. Fast facts on rosemary Rosemary is a perennial plant (it lives more than 2 years). The leaves are often used in cooking. Possible health benefits include improved conce

Okay it’s really not an instant recipe, in fact it takes about 30 minutes or if you do the oven way 3 hours--I prefer the stove top method. 1 lemon, cut into 1/4 inch/6mm thick slices 1/2 cup/125ml lemon juice 1 tablespoon/15ml/g coarse salt In a shallow sauce pan add the lemons, juice and salt. Bring to a boil until the salt dissolves. Reduce heat and let simmer for 30 minutes and the rinds become almost translucent liquid is reduced by half. Oven method 6 lemons sliced into 1/4 inch/6mm slices 6 tablespoons 75ml/g coarse salt 1 cup/250ml lemon juice Preheat an oven to 200F/100C Place lemons in a baking dish just large enough to lay the slices in one layer. Sprinkle with salt and pour over the juice (it should just cover the lemons). Place in the preheated oven for 3 hours.  Pour lemons and brine into clean airtight jars. Let cool, cover and store in the refrigerator.   personal chefs and event catering Miami + Miami Beach + Fort Lauderdale

For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream. Even w ithout the additional decoration, the bright and vibrant color of this soup will make a dinner table show-stopper. Ingredients: 1 teaspoon/5ml olive oil 1 cup/151g chopped onion 4 cups/1 liter fat-free, less-sodium chicken broth 2 cups/500ml water 1/2 teaspoon/2ml salt 1/4 teaspoon/1ml freshly ground black pepper 3 medium beets, peeled and halved 1 medium potato, peeled and halved crosswise 1 bay leaf 1 teaspoon/5ml lemon juice 8 teaspoons/40ml/20g reduced-fat sour cream Preparation: Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixtu

This is an easy  orange ice cream recipe that results in a creamy sweet orange taste, similar to what you may call a “Dreamsicle” or “Creamsicle” flavor. Please Note: Makes approximately one quart of ice cream. Ingredients: 2 cups/500ml (ideally freshly squeezed) orange juice 1 tablespoon/15ml orange zest 1 tablespoon/15ml lemon juice 1 teaspoon/5ml vanilla extract 1 cup/192g sugar 1 1/2/375ml cups heavy cream Instructions: Whisk the sugar in the orange juice until dissolved and then add all other ingredients. Then pour in your ice cream maker and mix until it is frozen. If you opt for freshly squeezed, expect to use around 8 oranges, though the amount will vary depending on the type of oranges you use. Enjoy making this orange ice cream recipe! 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 a very basic pasta recipe.  You can use it for any shape you want.  Some of the most delicious food is “peasant “ food, and this is one of them.  Pasta made with egg is more common in the northern regions of Italy, such as Piedmonte, or Emilia Romagna. 1-2 servings  100g/3.5 oz/a little more than 3/4 cup All purpose (Strong) flour, 00 is the best 1 egg 1/2 teaspoon/2ml olive oil If making by hand.  Put flour on the counter top in a mountain shape.  Make a well in the middle. Crack an egg in a bowl and  beat it to break it up. Pour the egg in the center of the well. Pour in the oil.  Slowly with the fork start mixing the egg into the flour by pulling a little bit at a time from the inside. Once mixed (it will be crumbly) bring everything together with your hands and knead for 10 minutes or the dough is smooth and will bounce back when you poke it gently with your fingers.   If using a processor, add the flour, egg and oil.  Pulse on and off or 5-6 tim

The "try before you buy" concept has reached into almost every aspect of our lives and has been proven  to be an effective sales tool. YaDa Chef wants to revolutionize the in-store demonstration model by using professional, working, certified chefs !  No “Food Distributors” Allowed . Partnering with YaDa Chef you will get a Brand Ambassador.  In-Store Demonstrations and Promotions are designed to Increase Brand Awareness.  Our Demonstrators encourage consumers to sample your products and explain the key benefits and value of your product.  Our demonstrators are sales minded and results oriented. They always encourage Consumers to Try and Buy your featured products.  Our Demonstrators are Enthusiastic and Engaging and are successful in the promotion of Coupon and Brochure campaigns. Expand Your Local Reach Reach The Decision Makers Reach The Household Purchasers (Women 35-50 Years Of Age) Food Lovers Health Conscience (create Quick And Healthy Food

Planking is a great way to add smoky flavor to anything you put on the grill. Cooking on a plank tra nsfers flavor from the wood as the food cooks. Salmon on cedar is one of the more common types of planked food. However, nearly any food can be cooked over a plank to add subtle smoke and make a creative presentation. Planking probably began with Native Americans in the Pacific Northwest. They tied fish and game to Western Red Cedar and alder planks, then placed them around an open fire to cook over the indirect heat. Over the centuries, the practice of planking has moved from necessity to art, and now meats, poultry, vegetables, cheese, fruits, and even pizza can be cooked on a plank. The smoky flavor is what makes planking so popular. As a plank warms up, the natural oils and moisture from the wood become absorbed by the food. That transfer creates the flavor; different types of woods have their own distinct flavors. Pick a Plank: The type of food and the type of fl