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Chocolate Chip Cherry The origin and history of the National Biscotti Day are anonymous.  Biscotti  ( / b ɪ ˈ s k ɒ t i / ;  Italian pronunciation :  [biˈskɔtti] ; English:  twice-cooked ), known also as  cantucci  ( [kanˈtuttʃi] ), are  Italian  almond  biscuits  that originated in the city of  Prato . They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally  Vin Santo . A dough of flour, sugar, eggs, and unskinned or unroasted almonds are used in the preparation of the Biscotti. According to Wikipedia  Cantuccio   is an old Italian word that literally means "little place" or "nook","corner" but that, in past, was also used to indicate a little piece of bread with a lot crust (usually the first and last slices of the loaf, the "corners"). The word  Biscotto  instead, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word  biscoctus , meaning

Ingredients 1 pork tenderloin, medium size, about 1 lb 2 oz part skim mozzarella cheese, thinly sliced 1/2 cup spinach, fresh 1/4 cup sun dried tomatoes, dry 2 garlic cloves, crushed with garlic press 10 basil leaves, fresh Salt and pepper to taste Directions 1. Preheat oven to 425 F degrees. 2. Cut pork tenderloin almost in half lengthwise so it opens like a book. Cut each half in half lengthwise one more time. Be careful not to cut through. Pound both sides through plastic wrap to flatten slightly. Rub salt, ground black pepper and 1 clove of crushed garlic on both sides. 3. Lay cheese, spinach, basil, sundried tomatoes and the rest of crushed garlic down the centre of the tenderloin, leaving 1” border around the edges. Press gently. Roll the long edge over stuffing overlapping as necessary, and fold in the narrow end. Secure with skewers, toothpicks or kitchen string. 4. Place meat on a baking pan with a rack and place in preheated oven. Roast for 20-25 minutes o

We have shared this before but feel it is worth sharing again. 1. Eat, but not all day long. Three meals a day, plus the children’s traditional after-school “gouter,” or snack, which might be a pain au chocolat, fruit or applesauce. When mealtimes roll around, you eat with real pleasure because you’re hungry. 2. Eat real foods and generous portions. Consuming three meals a day without grazing in between means you can eat well when you sit down at the table — and that includes a starter, main course, cheese and dessert. Portions are generous without going overboard. An example of yesterday’s lunch menu: Starter course: Lentil salad Main course: Roasted chicken, green beans Cheese course: Vanilla yogurt Dessert: Apple and orange slices … and that was in the public school cafeteria. 3. Choose water. Generally speaking, the French do not drink their calories. At mealtimes, water (whether still or sparkling) is the drink of choice. Adults might opt for a

YaDa Chef Baked Crisps Recipe The original potato chip recipe was created in Saratoga Springs, New York by George Crum after having a  customer continually send back fried potatoes because they were too thick. Since they have become the addictive unhealthy choice of many as a snack. We have been baking our “rustic” crisps for years, but were never truly satisfied with the results. Inspiration came all at once. Our secret is to “blanch soak” the sliced potatoes. Whether you do them thin or rustic is up to you. Take this recipe and run with it. Use your favourite seasonings. Serves 4 2 medium russet potatoes, sliced with a mandolin 1mm (for very thin) 2mm (for rustic) 1 tablespoon/15ml oil 1/4 teaspoon/1ml Sea Salt 1/2 teaspoon/2ml coarsely ground black pepper Pre-heat your oven to 450F/230C/Gas 8 Place your sliced potatoes into a large bowl. Pour in just enough water to cover the slices. Gently move them around with your hands. Drain the water to0 remove excess s

If a recipe calls for baking powder it is important that it is still fresh enough for the leavening process it was intended to do.  We often buy baking powder or baking soda (bicarbonate) and it gets shoved in the back of a cupboard. Who knows how long it's been there.  If you are smart you would have put a date on it, but honestly who does that sort of thing?!  This is a sure fire way of testing you baking powder before you make a cake that flops: Add a teaspoon to a cup of water. If it just sits there and doesn't bubble and fizz, it is time to toss that stuff away.  You are welcome for the wonderful tip of the day.  private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs

Serves 7 Makes 28 mushrooms  28 large (2 1/2-inch-diameter) white mushrooms, stemmed 28 mushroom stems, minced and sauteed to remove water  1/2 cup/60g Italian Seasoned Bread Crumbs  1/2 cup/90g grated Pecorino Romano  2 garlic cloves, peeled and minced  2 tablespoons chopped fresh Italian parsley leaves  1 1/2 tablespoons chopped fresh mint leaves  1 tablespoon chopped basil Salt and freshly ground black pepper  1/3 cup/79ml extra-virgin olive oil  Preheat the oven to 400F/204C/Gas 6 Stir the bread crumbs, Pecorino Romano, garlic, sauteed mushroom stems, parsley, mint, basil, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.  Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated thro

Are you tired? Are you Sluggish?  Are you having trouble Concentrating?  Maybe your dehydrated! Are you drinking enough water? We found a good calculator. Very interesting. Chef Bryan filled out the form and is supposed to drink about 3 liters/99.1 ounce s/12.68 cups/0.79 gallons of water daily. Which he does - actually he drinks a bit more. How much are you supposed to be drinking? And do you do it? http://nutrition.about.com/library/blwatercalculator.htm private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs