YaDa Chef Personal Chefs & Event Catering

  Alex Smolokoff  | Mar 15, 2021 According to the organization  Food Allergy Research & Education  (FARE), more than 8% of U.S. children are affected by food allergies—a total that continues to rise after jumping more than 50% over the last two decades. Now,  new research  from the University of East Anglia highlights just how much these childhood allergies may be affecting the mental health of parents trying to help their children cope. 1 The study, published in the Journal of Pediatric Psychology, indicated more than 80% of parents with children who suffer from food allergies reported experiencing “significant worry” about their child’s allergy (2021;1–10). More troubling, a whopping 42% of parents met the clinical cut-off for post-traumatic stress symptoms (PTSS), and nearly 40% reported “moderate to extremely severe” anxiety. Parents of children who need to carry around an Epipen or similar adrenaline auto-injector were seven times more likely to experience PTSS. The study, bas

This is a GREAT desert, by one of my favourite celebrity cooks, Jennifer Paterson.  She got this from an Irish family Serves 4  4 eggs 4 ounces/100g fine sugar (caster) 1 cup/250ml  very strong coffee or espresso 1 tablespoon Irish whiskey 1 tablespoon/15g gelatin 1 cup/250ml double or whipping cream extra whipped cream and chopped walnuts Separate the yolks and whites.  Put the yolks and half of the sugar into a bowl.  Whisk until quite smooth, then add 3/4 of the coffee.  Stand the bowl over a saucepan of hot, not boiling water and stir briskly until you achieve a custard and you can drag your finger through on the back of a spoon.  Stir in the whiskey.  Sprinkle the gelatin into the rest of the coffee and let it stand for 5 minutes, then dissolve it over hot water.  Blend with the coffee custard and leave to cool and stiffen slightly.  Whip the cream into peaks.  Whisk the egg whites until stiff, then fold in the remaining sugar.  Fold the cream and then the egg whites into the jell

  by  LAUREN MIYASHIRO This is the story about  another  viral TikTok trend that I kinda sorted wanted to hate...but didn't. It's not that I didn't think the idea sounded delicious. It's just that the whole thing seemed too simple. Obviously roasting a block of feta with bursting tomatoes is going to be amazing. But is it good enough to break the internet?  My answer, begrudgingly, is yes. It's genius. But dare I say, not perfect? Below are my thoughts.  You don't need to change the oven temperature.  The  OG recipe  calls for baking the feta with the tomatoes at 400° for 30 minutes then kicking up for the last 10 minutes. After 30 minutes in the oven, I found my feta well on its way to a pretty shade of golden on top. To avoid burning additions like garlic and herbs (see my next note), I think it's best to keep the temperature steady.  You can play add more than just tomatoes and feta.  Quartered shallots will get  nice and jammy, and smashed garlic will in

Bacon and eggs. A bacon, lettuce, and tomato sandwich. Bacon crumbles sprinkled over roasted Brussels sprouts. Even a doughnut topped with maple icing and, you may have guessed, bacon. Hungry yet? These are all food items that have one time or another been on my menu. The common thread, of course, is the crispy, tasty addition of bacon. How does bacon go from its initial properties and appearance to the flavorful, delicious cooked product that many of us love to eat? Lets start with the lovely browning you get as the bacon cooks. That’s a result of the chemistry of the Maillard reaction. Its not exclusive to bacon. For example, it also takes place when you toast a slice of bread or when coffee beans are roasted. Its contribution to the color of browning isn’t the only thing we can appreciate. The distinctive smell of bacon is at least partly due to the Maillard reaction as well. At higher cooking temperatures, amino acids, which are the building blocks of proteins, and carbohydrates, o

  This is an “icebox” meal.. By that we mean that you use what you have left over in your fridge. We like to include potatoes, but it is not a necessity. Serves 4-6 1 tablespoons/30ml olive oil  1 yellow onion diced 4 cloves garlic minced  2 teaspoons/10ml garam masala (we make our own)  2 teaspoons/10ml ground turmeric  1 teaspoon/5ml chili powder  1/2 teaspoon/2ml paprika  1/2 teaspoon/2ml cumin  1/4 teaspoon/1ml cayenne pepper  1 large carrot chopped (optional) 2 stalks of celery, chopped 1 large bunch of kale or napa cabbage, chopped 4 large potatoes, peeled and cut into bite size pieces  2 tablespoons/30ml tomato paste  1 thumb sized piece of  freshly grated ginger  3 cups cauliflower florets  1 cup vegetable broth  1 28 ounce/800g can diced tomatoes  1 15 ounce/425 can chickpeas, rinsed and drained  1/2 cup/125ml coconut milk  1 tablespoon/15ml fresh lemon juice Handful of parsley, chopped for garnish   In a large pot on medium high heat add oil to a hot pan. Add the onion. Let i

Serves 6-8 2 pounds lean stewing beef 3 tablespoons oil 2 tablespoons flour salt to taste black pepper to taste 1 pinch cayenne 2 large onions (coarsely chopped) Optional: 1 large clove garlic (crushed) 2 tablespoons tomato puree (dissolved in 4 tablespoons water) 1 1/4 cups Guinness stout beer 2 cups carrots (cut into chunks) 1 sprig thyme Trim the beef of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices in the pan. Pour onto the meat with the remaining Guinness; add the carrot

  Author:  Lee Cook time:   15 mins Total time:   15 mins Serves:  4   Quick and easy! For no-fail results, make 12-24 hours in advance. Adapted from the “Live Chocolate Mousse” recipe in Mark Reinfeld’s and Jennifer Murray’s cookbook, The 30 Minute Vegan. Note: ingredients in my adapted recipe may not be completely vegan or “live.” ("Live" = no ingredients cooked or heat-treated). INGREDIENTS 3 ripe avocados, peeled and sliced ¾ cup agave nectar (I used the amber variety) 1 tsp fresh lemon juice ¼ cup + generous pinch of cocoa powder (more to taste) ¼ cup peanut butter pinch of cinnamon 1 tsp vanilla extract DIRECTIONS Combine all ingredients in a food processor until velvety smooth. Refrigerate for 12-24 hours. Serve topped with banana slices and halved peanut butter cups to really wow ‘em! Veggie Quest personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com