YaDa Chef Private and Personal Chefs

This is amazingly simple, yet filling and delicious.  Serve hot, warm or room temperature. It goes best with a crisp green salad.  We first made this for Ash Wednesday.  You can use a regular pie (pate brisee crust instead of the puff) Serves 4-6 1 package of puff pastry 1 tablespoon/15ml flour 1 egg with 1 teaspoon/5ml water, beaten together 2 tablespoons/30ml olive oil 1teaspoon/5ml salt 1/2 teaspoon/2ml ground pepper 1 red bell pepper, seed, removed and cut into strips 2 small or 1 large yellow onion sliced 2-3 cloves garlic, minced 2 (4) ounce/113g tuna fillets, cut into chunks 1 lemon, zested and juiced 4 eggs Small handful parsley, coarsely chopped for garnish Preheat oven to 425F/218C/Gas 7 Roll out 1 sheet of the puff pastry to fit an 11 x 7 inch/28 x 17 cm tart pan with a removable bottom ( if you don’t have one that’s ok use a pie tin or a small baking tray.  Trim the remainder and place into strips to make a border for the tart.  If you don’t have enough use the second sheet

  There's a story behind that bright orange handle. Not all coffee drinkers want the caffeine that comes with a cup ‘o joe. Plenty of people prefer decaf to cut back caffeine intake or simply because it’s later in the afternoon. Luckily, if you’re sipping coffee at a restaurant,  coffee shop  or even a gas station, you’ll always find orange plastic around the coffeepot to distinguish it from regular coffee. That orange plastic wasn’t selected as a random color for decaf. There’s a brew-ti-ful story behind this color. The History Behind Orange Decaf Pots The bright orange plastic ring on a decaf coffeepot will always catch your eye. It helps coffee drinkers and servers to easily distinguish between regular and decaf, lowering the chance of mix-ups. But why the orange? Sanka, a German company, first brought decaffeinated coffee to the United States in 1923. When the original decaf coffee was sold in stores, it had an orange label to stand out on the shelf. Because of its recognizable

  We were visiting my mother.  She is a lovely lady of Polish heritage, that was taught how to cook everything Italian after she married my father. The relatives from the old country took pity on her. When she made pasta, it was from scratch and rolled out with an old broom handle, and dried out on the bed on clean sheets. I said I'd make lasagna and she came out with some fresh mozzarella.  When I told her I was doing in the style of Bologna, she looked aghast, but said ok.  There was left over tofu from the night before, so I rolled up my sleeves and made a vegetarian Bolognese sauce .  It was good, as Ash Wednesday was that week.  Here I have shown you how to make the vegetarian version. You can make it vegan by substituting vegan parm and brewers yeast for the Reggiano Parmigiana cheese. The end product is in our opinion, delicious.  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) ingred

  Bolognese is a meat sauce from the city of Bologna, Italy used specifically for lasagna or to dress the long ribbon like pasta, tagliatelle. It is a labour of love that takes about 3 1/2 hours. Elsewhere it is merely an indication a tomato sauce has some meat in it rather like a ragu. Serves 6-8 ¼ cup/60ml extra-virgin olive oil  1 pound/450g extra firm tofu cut into chunks 2 tablespoons/30ml Liquid Aminos 1 tablespoon /15ml Worcestershire Sauce 1 tablespoon/15ml olive oil 1/4 teaspoon/1ml balsamic vinegar 1 medium onion, diced 1 celery stalk, minced 1 carrot, minced, or shredded  2 garlic cloves, minced 1 28 ounce/794g can crushed tomatoes 2 tablespoons/30ml tomato paste 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  1/4 cup nutritional yeast, vegan Parmesan or Parmigiana Reggiano Preheat oven to 400F/200C/Gas 6 Place tofu in a l

  Chocolate Covered Peanut Clusters This recipe is so easy to make there really is no excuse not to make them.  They take less than 30 minutes to make.  Makes 20-30 clusters 3 ounces(1/2 cup)/85g milk chocolate chips 3ounces(1/2 cup)/85g semi-sweet/dark chocolate chips 1 tablespoon/15ml vegetable shortening 1 cup/150g salted peanuts In a medium sauce pan add the chocolate chips and shortening. Slowly melt the chocolate on medium low heat (about 5 minutes), making sure to stir and not let the chocolate burn.  Remove the pan from heat and stir in the peanuts.  Drop teaspoon clusters on a parchment lined sheet pan.  Place in the refrigerator for 20-25 minutes until firm.   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

The basis of these came about after making a tartare and deciding it would make a delicious burger for Fish Friday.  Use as much or as little spice as you like.  We cut everything by hand, but if you use a food processor make sure you give the machine a hand by cutting up veggies a bit, then pulse until fine.  Add cut up tuna and pulse 7 or times making sure you do not make a paste. Serves 4 4  6-8 ounce/170-225g boneless skinless tuna filets, minced 1 Thai bird chili or other spicy red pepper, minced 3 scallions(spring onions), chopped fine Thumb sized piece of ginger grated 1 teaspoon/5ml toasted sesame oil 1 teaspoon/5ml braggs liquid aminos 1/2 teaspoon/2ml salt 1/4 teaspoon/1ml ground black pepper 1 tablespoon/15ml ground flax mixed with 3 tablespoons/45ml water (optional. We tried with and without, and chose without) In a large bowl combine all ingredients until will mixed.  Make 4 - 8 burgers depending on how big you want them.  Make sure to press firmly.  Place on a lined baki

  Sometimes the classics should just stay in the past, but this is not one of those times. This is a quick, easy and elegant dish you can serve anytime. You can make your own Worcestershire sauce, but why bother the original Lee & Perrins is gluten free already. Serves 4 (4) 5 ounce/142g filet mignon steaks 1 ounce/25g butter substitute*, you can use canola, but the taste will be different 2 tablespoons/30ml canola oil 1 tablespoon/15ml Worcestershire sauce 2 tablespoons/30ml lemon juice 1 ½ tablespoons/22ml grated onion 1 teaspoon/5ml dry sherry 2 tablespoons/30ml chopped parsley Heat a large skillet over medium heat. Melt butter substitute in oil. Cook steaks for 2 minutes on each side. Remove from pan to a plate. Add Worcestershire, lemon juice, onion and sherry. Cook for 2 minutes. Add parsley and stir. Pour over steaks when serving. Serve with browned potatoes and peas private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com |