YaDa Chef Private and Personal Chefs

  serves 4 1lb penne pasta 8oz gorgonzola 3 TB cream, milk or stock 2 yellow pepper, roasted cut into strips with skin and seeds removed 2 red pepper, roasted cut into strips with skin and seeds removed bunch of parsley, chopped salt/pepper to taste Cook pasta according to package directions. Roast peppers, remove skin and seeds. Cut into strips. Heat cream or preferred liquid over medium heat in a medium sauce pan. Add cheese and melt to a creamy consistency. When pasta is cooked reserve 1 cup of cooking water. Drain the pasta and return to pan. Pour cream sauce over pasta. If sauce is too thick add ¼ cup cooking water at a time and toss pasta until you get the desired consistency. It should not be too runny. Add ½ of the parsley and stir to combine. Add salt/pepper if necessary. Pour pasta onto a large serving platter or dish individual portions. Lay the strips of pepper over the pasta and garnish with additional parsley. personal chefs and event catering Miami + Miami Beach + Fort L

This story is from   13 Ways to Launch the Food Business of Your Dreams , where women entrepreneurs share their experiences and best advice on turning a passion for food into a career. Danielle Mickelson sold around 2,000 quarts of pickles, 650 loaves of bread, and 225 pies last year—all made in her kitchen in Rolla, North Dakota, a small town about 10 miles from the Canadian border. Though she runs a farmers market with her husband, Mickelson is able to earn additional income from her cooking thanks to cottage food laws, laws that allow people to sell food products cooked in their own homes rather than in commercial kitchens. Every state has its own cottage laws, and while the exact legislation varies, it typically covers the sale of nonperishable baked goods and snacks only—things like nut mixes, granolas, and pickles. But in 2017 the North Dakota legislature passed the Food Freedom Act (HB-1433). Modeled after a Wyoming bill passed two years earlier, this new law extended the list o

According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat. They were supposedly named after William J. Scott & Sons, a well-known eatery which sold them.  However, Fortnum & Mason, a London department store known for its food products, maintains that it created Scotch eggs in 1738 for wealthy travelers on carriage rides.  We like our yolks runny, but not too runny.  They are great for fishing or picnics or even a lunch or light dinner with a green salad.   Serves 4 6 eggs (large) at room temperature 6 English style sausages/bangers ( if you can not find them try a mild Italian Style) 1 teaspoon/5ml dry English mustard 1/4 teaspoon mace 1/2 cup/125ml/64g Flour 2 cups/500ml/200g dry breadcrumbs (we used fresh and they came out fine) 1 quart/liter of vegetable, peanut, or grape seed oil  In the large rounded part of 4 of the eggs make a hole with a pin.   Bring

  1 package (¼ ounce) active dry yeast 2 cups warm water/500 ml (110 - 115 F) (43 - 46 C) 2 cups/250g all-purpose flour In a 4-qt. nonmetallic bowl, dissolve yeast in warm water; let stand for 5 minutes. Add flour; stir until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily (the mixture will become bubbly and rise, have "yeasty" sour aroma and a transparent yellow liquid will form on the top).  Use starter for your favorite sourdough recipes. The starter will keep in the refrigerator for up to 2 weeks. Use and replenish at least every 2 weeks. Replenish with equal amounts of flour and water to restore the volume; stir. Yield: about 3 cups. Nutrition Facts: 1 serving (1 tablespoon) equals 19 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 4 g carbohydrate, trace fiber, 1 g protein. Bread preheat the oven to 425F/218C/Gas Mark 7 1 cup/227g "fed" sou

Chicken is one of the most popular and versatile staples in our diets.  What can you NOT do with chicken?  Even many of those that do not eat “meat” will eat chicken.  Chicken can easily substitute for almost any other protein in a recipe and do so successfully. Chickens can be categorized into the six basic grades as follows: UK:  Frying Chickens (also called Broiling Chickens or Fryers) They are  2 1/2 months old, and range from 2 1/2 to 3 1/2 pounds (1 to 1 1/2 kilos.) They are sold whole or in pieces. They were raised specifically for meat USA: Broilers:  Chickens from 6-7 weeks old.  They usually weigh between 1-3 ½ pounds.  The smaller 1pound birds are often sold as “Cornish Game Hens” or even “Squab Broilers” and are served one per person. The larger ones will be either split in half or quartered.  When split in half, each half is often considered a serving.  When quartered they are used mainly for sautés. Fryers:  Chickens from 7-13 weeks old.  These will weigh between 1-4 poun

  When we cooked this, picture shown, we used bone-in chicken thighs. The crispy skin made the dish.   Serves: 4   Ingredients 4 6 oz. chicken breasts, boneless, skinless 1/4 cup flour 1/8tsp salt 1/8tsp pepper 3TB olive oil, divided use 1TB butter or margarine (I use Smart Balance) 3TB flour, level 2 cups chicken broth or water 1 lemon, zested 4tsp lemon juice, fresh 2TB basil, fresh, chopped 2TB white wine 1/2tsp sugar 1/4tsp salt 1/2 cup heavy cream Directions Clean and prep chicken breasts and dry. Pound with meat hammer until even and thin Cook chicken in large skillet with 2TB olive oil over med -high heat until just done. Set aside to cool. Sauce: Heat chicken stock. Heat butter and remaining oil in small pan. Add flour to create roux and cook until it is a medium blonde color ( 2-4 mins) Remove from heat and add heated stock slowly to the roux. Stiring until smooth or slurry at each addition. When all stock is incorporated return pan to a medium heat and cook until stock has th

  This is a great meal for leftover chicken, turkey or even veal.  Use fresh or frozen broccoli florets.  Either works well.  Prep can be done in 5 minutes and can be held overnight, ready to pop into a preheated oven.    4 cups/24 ounces/ 700g  fresh broccoli florets or thawed frozen broccoli florets 2 cups/10 1/2 ounces/ 300g cubed cooked chicken 1 can (10 1/2 ounces/300g) Condensed Cream of Chicken, celery or mushroom soup 1/3 cup/79ml  milk (dairy or a non-dairy unflavoured works) you can sub all stock 1/2 cup/2 ounces/57g shredded Cheddar cheese 2 tablespoons /30 ml plain dry bread crumbs 1 tablespoon butter, melted or olive oil Preheat the oven to 400F/200C/Gas 6.   Place the broccoli and chicken into a 9 x 13/23 x 33 cm baking dish.   Stir the soup and milk in a small bowl.  Pour the soup mixture over the broccoli and chicken.  Sprinkle with the cheese.  Stir the bread crumbs and butter in a small bowl.  Sprinkle the bread crumb mixture over the cheese.  Bake for 20 minutes or u