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RECIPE COURTESY OF  CLARISSA DICKSON WRIGHT  AND  JENNIFER PATERSON Ingredients:  Chicken livers, trimmed  Butter  Cayenne pepper  Prunes, stoned  Rashers of streaky bacon, cut in half  Directions: Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp. Food Network   private chefs and event catering Palm Beach + West Palm Beach + Boca Raton + Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs

As with many food items the when and where caprese salad came from has a bit of speculation.  The one fact that is not disputed is that is it did not originate on the Island of Capri.  It is said that salightly after World War I, sometime in the 1920's there was a mason that was attending a party and wanted to create a dish that honoured and paid tribute to Italy.  He turned to three (3) very popular and basic ingredients.  Fresh mozzeralla, sun ripened tomatoes and leaves of basil. The tomatoes and mozzeralla where sliced and arranged alternately on a plate.  The vibrant green basil leaves where torn by hand (to reduce discolouration) and sprinkled on top.  All of this was drizzled with extra virgin olive oil.  Whilst this light salad was a hit, the fanfare seeemed to fizzle out.  The story goes that sometime in the 1950's, King Farouk of Egype was hungry and his chef for a snack, he served him a caprese salad sandwich. It was then served to guests who must have ordered it in

  Food & Wine  Test Kitchen Manager Kelsey Youngman has laid out her favorite tips: 1. For a better rise, use cold  butter —or even frozen butter. The colder the better, and that extends beyond just ingredients, too. It's ideal to have a chilled bowl and pastry cutter as well. 2. When it comes to mixing, don't overdo it; mix until the dough just comes together. And although the food processor can help keep the temperature down, it's easy to over-mix, so use a pastry instead, Youngman suggests. "It should look like pancake batter," she says. "Lumps are what you want!" 3. Use pastry flour for the lightest scones. All-purpose plus pastry flour also works, but don't omit the pastry flour. 4. "Once you've shaped your scones, chill them before baking," Youngman says. "You can use that time to preheat the oven so the kitchen doesn't heat up while you make the dough. The final chill relaxes the gluten which yields a tender texture.

  You can use a variety of apple types if you like. Remember that if you use all tart, you may need to add additional sweetener. Serves 8-10 5 large organic apples, cored and cut into bite size pieces 1/2 cup/125ml local honey or REAL maple syrup Juice of 1/2 lemon 1/3 cup/79ml apple cider (or water) 1 cinnamon stick In a large pot add the apples, honey, lemon juice, cider and cinnamon stick. Cover and bring to a simmer on medium high heat. Reduce heat to medium and cook covered for 15-20 minutes.  Apples should be tender, but not mushy. The sauce should be the consistency of a loose jelly, not too thick, but not runny. 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

  Image via Pexels If you have just been diagnosed with a chronic pain condition, you may be feeling overwhelmed and frightened. You’re not alone — millions of people worldwide live with chronic pain every day. This YaDa Chef resource digest is designed to help you understand your diagnosis, learn how to safely manage your symptoms, and find ways to cope with the challenges of living with chronic pain. Take Control of What You Can You may not be able to control everything about your chronic pain, but you can implement healthy habits that improve your quality of life. Incorporate foods in your diet that fight inflammation, such as tomatoes, green leafy vegetables, and fatty fish. Connect with YaDa Chef if you’re interested in hiring a personal chef! Create a fitness routine based on movements that strengthen your muscles and bones without causing too much discomfort. Take any necessary steps to get adequate rest at night . Some people with chronic pain discover that taking evening w

serves 6 1 stewing chicken 4 pounds/1.8kg 1 onion studded with cloves 1 carrot cut into chunks 2 ribs celery cut into chunks 2-3 garlic cloves 10 peppercorns 1 bouquet garni Place chicken, onion, carrot, celery, garlic, peppercorns and bouquet garni into a large pot.  Add enough water to cover the chicken.  On medium high heat bring the water to a low boil and immediately reduce the heat to a low.  Cover and cook for 45 minutes to 1 hour Remove the chicken from the broth to a cutting board.  Let rest for 15 minutes.  Cut into 6-8 pieces.  Place on rice. Pour mole over the chicken and serve. private chefs and event catering Palm Beach + West Palm Beach + Boca Raton + Miami Beach + Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs

  serves 6-8 Preheat the oven to 350F/176C/Gas 4 1 chicken cut into 6 pieces (legs, wings, breasts) Season the chicken with salt and pepper. Melt the 3 tablespoons/15ml of lard in a large, ovenproof casserole. Working in 2 batches, brown the chicken over medium high heat (3-4 minutes per side). Pour mole sauce over the chicken and bring to a simmer. Cover and place the casserole in the oven until the meat is very tender, 45 minutes to 1 hour. Transfer the chicken mole to a serving platter, garnish with the remaining 1 tablespoon of sesame seeds and the cilantro and serve. You can remove the cover for the last 15 minutes for a more “lacquered” look. 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

  Adapted from Sor Andrea de la Asunción from the Santa Rosa Convent Serves 10-12 1/4 cup/60ml/55g lard, vegetable shortening or vegetable oil (Reserve the seeds from all chiles) 1 1/2  ounces/43g chiles anchos, 3-4, stemmed and seeded 1 1/2  ounces/43g chiles pasillas, about 6, stemmed and seeded 1 1/2  ounces/43g chiles mulatos, about 3, stemmed and seeded 1/3 ounces/9g dried chipotle chiles, about 2, stemmed and seeded 1/4 large white onion,  roughly chopped 2 garlic cloves, peeled and roughly chopped 1 1/2 tablespoons/16g raw almonds with skin 1 1/2 tablespoons/16g raw shelled peanuts 1 1/2 tablespoons/16g raisins 1 tablespoon/10g pumpkin seeds 2 tablespoons/20g sesame seeds 1/2 cup/118ml reserved chile seeds 2 whole cloves, stemmed 1/8 teaspoon/.5ml anise seeds 1/8 teaspoon/.5ml  coriander seeds 1/4 teaspoon/1ml whole black peppercorns 1/2 stick cinnamon 1/8 teaspoon/.5ml  ground allspice 1/8 teaspoon.5ml dried thyme 1/8 teaspoon.5ml dried marjoram 1 roma tomatoes, roasted 1 tomat