YaDa Chef Private and Personal Chefs

Semi-Sourdough Sandwich Loaf YaDa Chef Makes 1 loaf 2 1/4 - 3 1/4 cups/281g-406g flour - we used all-purpose 1 tablespoons/9g  active dry yeast 1/2 cup/125ml sourdough starter 1/ cup plus 1 tablespoons/265ml warm tap water 1 teaspoon/5g salt 1 tablespoons/12g sugar 2 tablespoons/30ml oil - we used grapeseed oil canola is fine oil for spritzing In a large mixing bowl (of a food mixer), place 1 cup of flour, yeast, starter, sugar, salt and oil. Add warm water all at once. Mix on medium speed with a dough hook (you can start with a paddle then move to a dough hook later on - we didn’t want to have to wash anything extra) for about 2 minutes. Add 1 cup more of the flour. Mix on a medium to high speed (depending on your mixer) for 1 minute. Slowly add remaining flour.  While mixing, add your flour until your dough is just sticky but not too much.  It will want to stick to the sides of the bowl but come off easily. When all your flour is combined, on a medium mixing speed mix (this is your k

  While a cookout requires great mains and even better side dishes, there’s always room for dessert. Keep the grill fired up for grilled bananas, the ultimate treat for cookouts. You may be familiar with bananas in  banana bread  or  banana muffins , even  banana pudding , but you've never had bananas quite like this. The grill imparts a wonderfully smoky, caramelized flavor on these favorite fruits. That pairs beautifully with ice cream, caramel sauces, whipped cream, and more, just like a  banana split. Here, learn how to grill bananas so you can turn the kid-friendly fruit into a family-friendly dessert everyone will love during summer and beyond. Ingredients for Grilled Bananas Grilled bananas are made with just four ingredients and will be ready in no time. After just a few minutes on the grill, you’ll end up with tender bananas packed with brown sugar flavor. For this recipe, you'll need: Light brown sugar:  This will help sweeten and caramelize the fruit. Ground cinnamon

  Makes 8 – 10 1 1/2 cups/187.5 g all-purpose flour 1/2 cup/62 g cocoa powder 1/2 cup/118 ml/112.5 g sugar 2 teaspoons/10 ml baking powder 1/8 teaspoon/.5 ml salt 1/4 cup/56.7 g cold butter, cubed 1/2 cup/125 ml milk 1 egg Additional milk 1/2 cup/118 ml/85 g chocolate chips Preheat oven to 425F/218C/Gas Mark 7 In a large bowl, combine the flour, cocoa, sugar, salt and baking powder. Cut in butter until mixture resembles fine crumbs. Beat milk and egg; add to dry ingredients, stirring lightly. Add chocolate chips and knead into the dough on a surface lightly dusted with cocoa powder. Turn onto a lightly floured surface; roll to 1 inch/2.5 cm thickness. Cut into triangles. Bake 10-15 minutes or until golden brown. Serve warm. 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

Blanched cabbage leaves stuffed with rice and ground beef (I lightened them up with ground turkey), braised in a tomato sauce. These are one of my comfort foods. When these are cooking if I close my eyes I am walking into my Babci’s house. It took some time, but I think I found her “secret” ingredient...dill. This recipe can feed an army depending on your appetite-in any case you  will probably have some leftovers Serves 4-6 1 medium head cabbage, cored 1 small onion, diced 1 pound ground turkey 1 ½ cups par-cooked rice (simply cook rice for about 6 minutes, drain and rinse) ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper 1 teaspoon/5ml dried dill 28 ounce/794g tomato puree or sauce (if you have leftover spaghetti sauce use that) Preheat oven to 350F/176C/GasMark 4 Using a sharp knife cut the core out of the cabbage bottom. Heat a large stock pot with salted water to a simmer.  Place the cabbage in the water. Cover and cook 2-3 minutes until you can pull off individual leaves. You shou

1 Baguette cut into rounds 1 Cup/250ml white wine 1/4 cup/60ml Marsala 1/2 cup/125ml/168g honey 1/2 cup/100g sugar 1 stick of cinnamon 2 teaspoons/10ml pure vanilla extract 1 1/2 cups/252g mixed dried fruit (do not use pineapple) 1 green apple diced into 1/4 inch/6.35mm pieces 1 pear diced into 1/4 inch/6.35mm pieces (make sure the pear is firm) 1/8 teaspoon/.5ml kosher or sea salt pinch of black pepper Juice of 1 lemon (apprx 1 Tablespoon/15ml) Zest of one lemon 1/2 cup/112g crumbled bleu or gorgonzola cheese Preheat oven to 375F/177C/Gas Mark 4 Lightly spray baguette rounds with olive oil on one side and place on a cookie sheet. Place in pre-heated oven for 7-10 minutes or until lightly browned. Remove from oven and set aside. In a large saucepan combine the wines, sugar, honey, vanilla, and cinnamon. Bring the mixture to a simmer and stir until honey and sugar are dissolved. add the fruit and salt. Bring to a boil, add the lemon zest, and lower the heat and simmer for 15-20 minutes.

Makes: 4 servings Total time: 30 minutes Ingredients 4 teaspoons/16g sugar 1/2 cup/115g butter, cubed 4 ounces/113g semisweet chocolate, chopped 1 cup/130g confectioners' sugar 2 eggs 2 egg yolks 1-1/2 teaspoons/1.7g instant coffee granules 3/4 teaspoon/4ml vanilla extract 6 tablespoons all-purpose flour 1/2 teaspoon/2ml salt Whipped cream, optional Additional confectioners' sugar, optional Preheat oven to 400F/204C/Gas 6 Grease the bottom and sides of four  ramekins; sprinkle each with 1 teaspoon/5ml sugar. Place ramekins on a baking sheet; set aside. In a medium sized saucepan over medium heat,melt butter, turn off heat and the chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in  eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. Place on a baking sheet. Bake for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft. Remove ramekins to a wire rack

How to Make Sausage Balls To make about 35 sausage balls, you’ll need: 1 pound bulk pork sausage, room temperature 2 cups Bisquick baking mix 1 pound shredded cheddar cheese, cold Preheat the oven to 350°F and line a large, rimmed baking sheet with parchment paper. Add the room-temperature sausage and Bisquick to a large bowl. Use your hands to mix until mostly combined. Add half the cheese and knead it in, followed by the rest of the cheese, until a cohesive mixture forms. Form the mixture into walnut-sized balls, placing them about an inch apart on the sheet. Bake until browned on the bottom and cooked through, 20 to 25 minutes. Tips for Making Sausage Balls These three-ingredient gems are incredibly easy to make, but I will note one big tip:  temperature is key . Your sausage  has  to be room temperature and your cheese  has  to be cold. Otherwise, it’s too hard to mix and all of the cheese will melt out as soon as it hits the oven. For extra tidy balls, stick them in the fridge for