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Sweet Potato Chip Recipe

Sweet potatoes are not really potatoes at all. In fact they are in no way related to the tuber used for fries or chips which are a member of the “nightshades vegetables”. Sweet potatoes are cousins of the morning glory flower. Their flesh can range beige through white, red, pink, violet, yellow, orange, and purple. Here is a foolproof way to get a crunchy, sweet, salty, spicy low fat snack. Serves 4 (snack/side) Pre-heat oven to 225F/107C/1/2 Gas Mark 2 medium sized sweet potatoes, washed 1 teaspoon/5ml olive oil 1 teaspoon/5ml salt 1/8 teaspoon/.5ml cayenne pepper 1/8 teaspoon/.5ml granulated garlic Using a mandolin or food processor with 3mm slicing disk. Slice the potatoes as thin as possible (the thicker the slice the longer the cooking time). Place sliced potatoes in a bowl and drizzle with oil. Toss to coat each piece of potato thoroughly on both sides. Place potatoes in a single layer on aluminum foil lined baking trays. You will probably need 2. Place the trays in the ove

Quick Sauerkraut Recipe

  Fermented foods are so good for your immune system and gut health.  No need to make huge crocks of the stinky stuff.  You can make a couple of ball jars worth.  I say if it tastes good eat it.  So I don’t have an expiration time on the kraut. 1 medium head cabbage (about 3pounds/1.4kg) 11/2 tablespoons/22ml course salt 1 tablespoon/15ml caraway seeds, optional (3) 32 ounce/950ml  wide mouth ball jars cheesecloth Some weights    Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now. Pack the cabbage into your wide mouth mason jars. Really pu

Aunt Vicky's Apple Fritter Recipe

This simple and SUPER easy apple fritter recipe is for any cook, at any level. The following recipe from Chef Joseph's Great Aunt Vickie. Apples, cored and sliced into wedges 1 cup/120g Flour* 1 cup/240mo Beer* Oil, Vegetable, for frying Confectioners Sugar Mix the flour and beer. Heat 4-inches vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. Place confectioners' sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown. Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding. Top fritters with confectioners' sugar and transfer to a serving platter. * Note: Your beer and flour are to be in equ

Vegan Whipped Cream Recipe

Coconut Whipped "Cream" 1 refrigerated tinned can of coconut milk (you can use coconut cream) 1 teaspoon/5ml pure vanilla 1 tablespoon/15ml icing/powdered sugar (I never use it) 1/2 teaspoon xanthan or guar gum (not necessary but gives it extra body) Remove the coconut milk from the refrigerator (it is imperative that it is very cold), pour it into a clean mixing bowl. add the vanilla, sugar and xanthan if using. Beat the milk either by hand, in a stand mixer or a food processor until thick and creamy (about 3 minutes). Serve immediately or cover and refrigerate. If leaving overnight it may be necessary to "refresh" it a bit by whipping by hand for 30 seconds. personal 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

Lasagna Bolognese Recipe, The Real Deal

We have all had lasagna. It is usually layers of sauce, bechamel, pecorino, parmigiana, ricotta and mozzarella.  The end product is in our opinion, delicious. The problem is this is not the real deal.  Lasagna, or as it is called in Bologna lasagne (because it is layers and therefor referred in the plural, is much simpler.  It has four (4) ingredients; the noodles, preferably green ones (made with spinach), bechamel, bolognese (ragu), and Parmigiano Reggiano. That's it.   If you don't make your on noodles we found it pretty much impossible to find the spinach lasagna sheets, so we used store bought regular noodles.  We also cheated a bit and added a touch more sauce so we didn't have to pre-cook the noodles.  We don't by the "special" no boil, just the regular ones.  Once you try this version, we are pretty sure you won't want the overly cheesy version you will get in most restaurants outside of Bologna.  It is delicious and light. The flavours of the ragu

Bolognese Sauce/Meat Ragu Recipe

  First things first.  Let us set the record straight. This is not the true ragu alla bolognese.  Ragu alla Bolognese is   a slowly cooked meat-based sauce from the city of Bologna, Italy used specifically for lasagna or to dress the long ribbon like pasta, tagliatelle. Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added, and are  more similar in fact to the ragu alla napoletana.   Serves 6-8  ¼ cup/60ml extra-virgin olive oil  1 medium onion, coarsely chopped  2 garlic cloves, coarsely chopped  1 celery stalk, minced 1 carrot, minced  1 pound ground meat, beef, turkey, or pork  1 28 ounce/794g can crushed tomatoes 2 tablespoons/30ml tomato paste 1/2 cup/125ml white wine ¼ teaspoon/1ml cinnamon ½ teaspoon/2ml thyme 1 teaspoon/5ml oregano small handful of flat leaf Italian parsley, chopped 8 fresh basil leaves, chiffonade  1 teaspoon/5ml salt ½ teaspoon/5ml black pepper  In a large sauce pan, add extra

Ricotta Recipe

  Making Ricotta at home is easier than you might think.  You can make it plain or add herbs, garlic or spices.  We find that it is more economical than the tubs you buy in the store.  You control the size of the curds and the moisture content.  We made ours in a more traditional way, Many times if you buy ricotta in Italy or specialty shops it is shaped almost cone like. Whilst we didn't have the mold, we chose to make it a bit drier like that.  You can easily have it with more liquid.   Okay, so technically what we made is a fresh cheese as we strained out the whey (which is really what ricotta is made from), but it is delicious and better than most of the stuff you buy in stores.  Ricotta salata is produced in the south of Italy.  in some places, it is made from whey that comes from the production of Pecorino Romano, which is a sheep's milk hard cheese. The curds are molded into a basket. The cheese curds are then salted and pressed after straining them, extracting even more