YaDa Chef Private and Personal Chefs

Serves 4 1 clove of garlic, minced ¼ cup capers ¼ cup gherkins, drained and finely chopped 6 anchovy fillets in oil, finely chopped 2 bunches of fresh flat-leaf parsley, finely chopped 1 bunch of fresh basil, finely chopped a bunch of fresh mint, finely chopped 1 tbsp Dijon mustard 1 ½ tbsp red wine vinegar 2 tbsp olive oil ½ tsp sea salt  ¼ tsp black pepper 4 new potatoes, peeled and cut into quarters if large 4 (5-6 oz) mild white fish fillets sea salt and freshly ground black pepper flour 1 head broccoli 1 tbsp olive oil 1 tbsp butter 1 lemon In a bowl combine garlic, capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavours with pepper and, if necessary, salt and a little more red wine vinegar.  Put your new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on.  Place flour in a large plate.  Season fish with salt and p

Factories around the country have closed due to COVID-19 outbreaks, but the government is promising things will be back to normal within weeks. By  Mike Pomranz   May 07, 2020 Food is essential; everyone ( almost ) can agree on that. But without a family farm, the vast majority of Americans require other people to supply that food—meaning these workers could be considered  as essential as the food itself . But is meat, specifically, essential? And should hundreds of Americans be putting their health at risk so that other Americans can eat meat? As coronavirus continues to plague the country, the answer has proved surprisingly difficult. Some things are certain: America’s meat supply is under pressure. Across the country, COVID-19 has  shut down processing plants  due to staff illnesses, leading grocers  to limit meat purchases  and leaving at least one major fast food chain, Wendy’s, with burger shortages. Another certainty: The executive branch wants this resolved quickly. On April 28

'Olive tree leprosy' could have a catastrophic effect on the future of olives in Greece, Italy, and Spain. By  Jelisa Castrodale   May 08, 2020 Because the agricultural industry in parts of Europe hasn't had enough challenges to contend with lately, an incurable bacterium called xylella fastidiosa is again threatening to kill hundreds of thousands of olive trees in  Italy ,  Spain , and parts of Greece. And according to some researchers, if the disease continues to spread throughout olive groves, it could cause €20 billion-plus in lost revenue in those three countries in the next 50 years. Xylella fastidiosa was first detected in Italy seven years ago, and an estimated one million trees have already died from its effects. According to plant virologist Maria Saponari, it probably came into the country on ornamental coffee plants. "This pathogen likes a warm environment,"  she told  NPR. "And so, unfortunately, it found a very suitable condition to establish he

Just because you  can  doesn't mean you should. By  Patricia S York   April 24, 2020 We don’t always take direction well, do we? A can of sweetened condensed milk carries the warning “do not heat in can” but we did it anyway. A few years ago, it was all the rage to boil those cans for hours to make thick and creamy caramel pies similar to the pies sold by a popular restaurant chain. The same thing goes for canned biscuits. The can clearly states, “do not freeze,” yet some cooks still do it. Maybe there was a sale at the grocery store, or they just like to buy in bulk, but thrifty shoppers are determined to freeze canned biscuits. Absolutely nothing beats the taste and texture of  homemade biscuits , but using inexpensive and convenient  canned biscuits in a recipe  can be a valuable shortcut, so it is understandable why some rebels might want to hoard a few cans in the  freezer  for last minute baking projects. Knowing that some of you are determined to ignore the

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of May 18, here is the menu: 1. Chicken with Olives, Raisins and Spinach/Rice - sauteed boneless chicken topped with a white wine sauce witholives and raisins.  Serve with rice and wilted spinach 2. Orange Risotto with Shrimp and Basil - creamy aborio rice scented with fresh orange, tossed with basil and topped with shrimp 3. Pasta with Roasted Cauliflower - nutty flavors of roasted cauliflower, onion and garlic mixed with pasta, parmesan topped with to

** This article, written by Tim Nelson, was published on msn's site. We are not wild about this new process as many may take advantage. We would rather have less and know exactly what we are eating. ** by  Tim Nelson Maybe it’s because we’re stuck at home with more time to eat a complete breakfast. Maybe it’s because everyone is baking something with them. Whatever the reason, eggs have been flying off the shelves since we began sheltering in place. That’s led to such an extreme spike in prices that some people felt they’d be better off raising their own hens. In an effort to help keep shelves stocked, the Food and Drug Administration is temporarily rolling back some of its labelling policies in the hopes that eggs can get to retailers faster. According to a policy document, the FDA will “provide temporary flexibility regarding certain packaging and labelling requirements for shell eggs sold in retail food establishments so that industry can meet the increased demand

Serves 4 1 pound/450g fusilli (spiral pasta) 4 slices  turkey bacon, cut into thin strips ½ teaspoon/2ml sea salt ¼ teaspoon/1ml black pepper 4 medium yellow squash , quartered lengthwise and thinly sliced crosswise 2 garlic cloves, thinly sliced ½ cup/125ml heavy cream ¼ cup/15g grated Asiago cheese, plus more for serving Directions Cook pasta according to package directions.  Reserve 1 cup pasta water; drain pasta, and return to pot.  While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes.  Transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).  Increase heat to medium-high heat.  Add squash and garlic to the skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes.  Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago,