YaDa Chef Private and Personal Chefs

  Makes 2 1/2 cups/625ml For a stiffer custard “Saint Honore” add 8 eggwhites that have been stiffly beaten with a pinch of salt and some sugar. 1 cup/190g granulated sugar 5 egg yolks 1/2 cup/50g flour 2 cups/500 boiling milk 1 tablespoon/14g butter 1 1/2 tablespoons/22ml vanilla extract Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms "the ribbon". Beat in the flour.  Beating the yolk mixture, gradually pour on the boiling milk in a thin stream. Pour into saucepan and set over moderately high heat. Stir with a wire whip, reaching all over bottom of the pan. As sauce comes to a boil it will get lumpy, but will smooth out as you beat it. When boil is reached, beat over moderately low heat for 2 to 3 minutes to cook the flour. Be careful custard does not scorch in bottom of pan. Remove from heat and beat in the butter, then vanilla extract. private chefs and event catering Palm Beach + Boca Raton + F

Olive oil has been a staple of the Mediterranean diet and culture for millennia. Before it ever made it to the table, it was used for medicinal and religious practices, earning the moniker “liquid gold” in Homer’s “Iliad.” Throughout the centuries the olive branch has come to symbolize peace and prosperity, and pungent extra virgin and virgin olive oils are high-value global exports.  Valued at $22.3 billion in 2022 , the olive oil market is expected to increase exponentially over the next decade. But behind the most popular extra virgin olive oils in the world - produced in Italy, Spain and Greece - are equally lucrative criminal enterprises cashing in on the gold rush by selling fake liquid gold that uses sunflower, canola or even lamp oil to create a product that can retail for up to $30 a liter in the United States. In late November, authorities in Spain and Italy working with the EU’s Europol law enforcement agency said they arrested 11 people tied to one such criminal gang, seque

  What you will need: 3 cups/750ml soy, OR rice, Or other milk 1/2 cup/100g sugar (for more nutrients, use evaporated cane sugar) 1/2 teaspoon vanilla extract salt This is what you do: Mix your "milk" and sugar in a saucepan and cook over medium heat stirring constantly. You will stir until reduced by half. Remove from heat. Add your vanilla and a pinch of salt and mix well. Cool before using. 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 first record of ginger being used dates back to  500 BC . Ginger is a plant that originated in Southeast Asia, but the spices that are common in foods come from the root. While ginger adds a lot of flavor to food, it’s also been used as an alternative form of medicine throughout history. If you’re rooting for a healthier you, consider adding ginger to your diet. Continue reading as we go through the top ten health benefits of ginger. Let’s begin! 1. Better Digestion Ginger helps speed up the digestion process and empty your stomach more quickly. Someone with digestive issues, such as indigestion, ulcers, constipation, and IBS, might find relief by adding it into their regular diet. Studies have shown that those who consume ginger digest  twice as fast  as those who don’t. It increases movement in the digestive tract and promotes healthy enzymes that help break down the foods we eat. 2. Improves Immunity Gingerol, the bioactive compound found in raw ginger, boosts immunity with it

  If using dried beans 1 cup of beans is approximately equal to one 15 1/2 ounce/440g can.   Serves 4-6 1 pound/450g ground turkey 1 tablespoon/15ml oil 1 small onion, diced 2 tablespoons/30ml tomato paste 1 chipotle pepper seeds and ribs removed, and diced (check how hot it is) 1 large clove garlic, minced 2 tablespoon/30ml ground cumin 2 tablespoon/30ml smokey paprika 2 tablespoon/30ml chili powder 1 tablespoon/15ml Italian seasoning 1/4 teaspoon/1ml ground cinnamon 1 tablespoon/15ml Sea Salt 1/2 tablespoon/7ml ground black pepper 15 1/2 ounces/439g can of black beans 15 1/2 ounces/439g can of red beans 15 1/2 ounces/439g can of pinto beans 15 1/2 ounces/439g can of diced tomato (optional) Pinch of ground cloves 1 cup/236ml water (increase to 4-5 cups/950-1180ml if using dried beans) In the pressure cooker on medium high heat or browning mode add the oil, onion, cumin, paprika, chili powder, Italian seasoning, salt and pepper.  Cook stirring until the onion is soft.  Add tomato paste

Have a fridge full of leftovers and you have a dinner party pop up or you want something “simple” and “homey” for a special occasion?  How about a Pot Pie.  No not those frozen things we’ve all eaten.  Try this more elegant version using Pate a Choux for the top.  We made some dropping them from a spoon for a rustic look.  Feel free to pipe them for a more uniform appearance.  You can make individual or “family style as pictured here.  Serves 4-6 1 onion diced 2 medium carrots cut into 1 inch/2.5cm rounds 3 ribs celery cut into half moons 4 ounces/115g sliced baby bella mushrooms 1 bell pepper, diced 2 teaspoons/10ml YaDa Chef Maya Natural Sea Salt 1 teaspoon/5ml herbs de provence 1 teaspoon/5ml ground white pepper 2 tablespoons/30mls goose fat 3 tablespoons/45g, unsalted margarine or butter 1 bay leaf 10 juniper berries, crushed 1/2 cup/50g all purpose flour 1 cup/250ml dry white wine or sherry 1-1 1/2 quarts/1-1 1/2 litres hot stock or water 1/2 large sweet potato cut into bite size

You can use what ever kind of pasta you have in the cupboard. Normally I do this with farfalle (butterfly/bowtie) pasta. I had spaghetti so that is what I used and wrote this recipe. You can crisp up the pasta a bit if you like, but to keep this lower on the calorie scale the oil was kept to a minimum. If you are Gluten Free your pasta cooking time will be about 5 minutes less. This is a simple and nutritious meal that can be ready in under 30 minutes. If you don’t have fresh sage, dried can work too. Serves 4 1 pound/450g pasta cupped palmful of salt for the water 1 medium butternut squash 1 small sweet onion, peeled and diced 3 cloves garlic, minced Olive oil Salt and pepper handful of fresh sage leaves 3/4 cup/77ml/94g pine nuts, toasted Bring a large pot of water to a boil. Add salt to the water. Place your pasta into the water and stir to make sure it is not sticking together. Bring the water back to a boil. Cover the pot, shut off the heat and time for 19 minutes. Cut the