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Pasta with Sausage & Kale Recipe

This hearty dish will warm you from the inside out. Sneak in good-for-you kale into this s avory pasta dish. Ingredients: 1 pound penne pasta (or any pasta you prefer) 1 pound spicy italian sausage, removed from casing 1/2 cup heavy cream 1 large bunch kale, trimmed and coarsely chopped 1/2 cup grated parmesan Directions: In large pot of boiling, salted water, cook pasta until al dente; drain. In large skillet, cook sausage over medium-low until browned, about 7 minutes. Add 1/2 cup water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan. 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

Onion Soup Recipe

Ahhhh, Guinness! there was a time while traveling through the Emerald Island I would not even consider going into a pub unless a placard with the Guinness emble m/sign was prominently displayed. By that I do not mean some garish electrical thing but a wooden placard. After much experimentation a la JC, here is a take on the oh so French classic of Onion Soup. You will note it is not smothered in cheese as cheese is not the main ingredient. Serves 4-6 1 ½ pounds/675g yellow or Spanish onions 2 tablespoons/30ml butter 2 tablespoons/30ml canola oil 1 ½ teaspoon /6ml sea salt, divided ¼ teaspoon/1ml white sugar 3 tablespoons/45ml flour 2 quarts/2liters hot chicken stock ½ cup/125ml Guinness Stout ¼ teaspoon/1ml black pepper ¼ teaspoon/1ml dry thyme 5 dashes hot sauce 1 baguette cut into ¼ inch/6.35ml rounds olive oil to drizzle 1-2 cloves peeled garlic 4 ounces/115 bleu cheese Pre-heat oven to 350F/176C/Gas Mark 4 In a large heavy bottom sauce/stock pan over medium low heat,

Frozen Halloween Ghosts Recipe

Frozen Ghosts are a GREAT Halloween treat for the kids or the kid in you! Light and tasty, makes for a fun treat or a  great party menu item! If you are looking for a great theme treat for any upcoming Halloween party this season, then FROZEN GHOSTS are a BOO-TIFUL addition to the festivities! Ingredients: 3 Bananas 1 pkg white chocolate chips 1 pkg dark chocolate chips 1 (8 oz) container non dairy whipped topping (1 tub) 6 wooden skewers Directions Melt in separate bowls, the white and dark chocolate chips. Mix in the whipped topping in the separate bowls of the dark and white chocolate. Cut the bananas in half and peel them. Gently place skewers in bottom half of banana and dip in either chocolate mixture. (Be careful! If you move too quickly, the banana will break!) Place on wax paper and put in freezer for at least an hour. Take out of freezer and set aside. Fill 2 big freezer bags – one each with different melted chocolate, carefully cutting a SMALL bottom corne

Yorkshire Pudding Recipes from the Past

The history of the Yorkshire pudding is shrouded in mystery, the national dish of Roast Beef and Yorkshire Puddings is recognized across the world but its origins are virtually unknown. The origin of the Yorkshire pudding is, as yet, unknown. There are no cave drawings, hieroglyphics and so far, no-one has unearthed a Roman Yorkshire pudding dish buried beneath the streets of York. The puddings may have been brought to these shores by any of the invading armies across the centuries but unfortunately any evidence of this has yet to be discovered. The first ever recorded recipe appears in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding - the dripping coming from spit-roast meat. 'Make a good batter as for pancakes ; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton , instead of a dripping pan, keeping frequently shaking it by the handle and it will be light

Plum Cake (placek ze śliwkami) Recipe

2 1/3 cup/291g all-purpose flour  2 1/2 teaspoon/12ml baking powder 3/4 teaspoon/3ml salt 1 cup/192g sugar (reserve 1/4 cup/48g) 1/2 cup/110g/118ml shortening 3/4 cup/185ml milk 2 eggs (large) 2 tablespoons/30ml fine dry bread crumbs 40 fresh plums (prune, Damson, or greengage), pitted and cut in half; or use 2 cans (30 ounces/850g) whole purple plumbs drained and pitted 3 tablespoons/45g/45ml butter, cut in pieces  1/4 teaspoon/1ml ground cloves Combine flour, baking powder, salt, and 3/4 cup sugar in a large mixing bowl. Add shortening, milk, and eggs. Beat at medium speed for four minutes. Grease bottom and sides of 13x9x2 inch/33 x 23 x 5 cm pan. Coat with bread crumbs.  Turn batter into prepared pan. Place plums on top, pushing on edge of each half down 1/4 inch/,6cm into batter. Dot with butter. Combine remaining 1/4 cup/48g sugar and cloves; mix well. Sprinkle over plums.  Bake at 350F/180C/Gas 4 for about 40 minutes. To serve, cut into pieces. App

Can you afford a Personal Chef?

Take into consideration how much you currently spend on restaurant meals, prepared foods from the grocery store, and the groceri es you bought intending to cook that end up in the trash. Now factor in the amount of time you spend planning meals, rushing around after a tough day at work trying to throw one together, and scrubbing those pots and pans that formed a nice crust while you were eating and at soccer practice. We shop - a lot, so we know how to get the most for your grocery dollars. Some of our clients even feel in the long run they are saving money by having a personal chef because they aren't throwing away ingredients they never got around to preparing, plus they don't have to resort to unhealthy, expensive carry-out meals when there isn't a meal planned. 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

Chicken Soup Recipe - An Old Wives Tale?

Souper  broth  An old wives' tale? No!  C hicken   soup  really CAN fight a cold, say scientists.  Chicken soup is good for the soul, they say. And as a homespun remedy for everything that might ail you during winter, there are few things as deliciously soothing.  Could such a broth be more than just a cold comfort? According to the latest scientific study, the answer is yes. Research in the American Journal of Therapeutics showed that a compound found in chicken soup – carnosine – helped the body’s immune system to fight the early stages of flu.  The authors warned this benefit ended as soon as the soup was excreted by the body, so that means you may need to have a fairly constant supply. The study wasn’t the first to look at this. More than a decade ago, Dr Stephen Rennard, of the University of Nebraska Medical Center, Omaha, wanted to find out why his wife’s recipe for chicken soup, handed down through generations, was so healing. Using blood samples from volunt

Roasted Garlic Recipe

Prep time: 5 minutes Cook time: 30 minutes Preheat the oven to 400°F/Gas6/204°C. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake in a hot oven for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Eat as is (we love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with

Wheat and Dairy Free Spiced Cake Doughnuts Recipe

Cake doughnuts can be a healthy way to have an American breakfast favourite that is bak ed not fried. This is a spiced cake version without wheat or nuts using an All-Purpose GF commercially produced flour by King Arthur. Drizzle a bit of glaze if you like or spread with your favourite frosting. We say - “go naked”. 2 cups/244g King Arthur GF Flour 3/4 cup/144g granulated sugar 2 teaspoons/10ml baking powder 1 teaspoon xanthan gum (you can leave this out but the consistency will be drier) 1/2 teaspoon/2ml ground nutmeg 1/4 teaspoon/1ml cinnamon 1/4 teaspoon/1ml allspice 1 teaspoon/5ml salt 3/4 cup/185ml almond milk (sub dairy, soy or your preferred) 2 eggs beaten 2 teaspoons/10ml pure vanilla extract 3 tablespoons/45ml oil Pre-heat oven to 325F/162C/Gas 3 Lightly grease your doughnut pan. Whisk the flour, sugar, baking powder, xanthan gum, nutmeg, cinnamon, allspice and salt together in a mixing bowl. In a separate bowl whisk the milk, egg, vanilla and oil. Make

It's Biscotti Day, the history of this treat

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

Stuffed Pork Tenderloin Caprese Style Recipe

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

Rules For Eating (A Few Anyway)

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