YaDa Chef's Personal Chefs @ Your Service

Two Takes on Christmas Ham | YaDa Chef

noreply@blogger.com (YaDa Chef) — Thu, 08 Dec 2011 18:50:00 +0000

The following article was written by our very own Chef Joseph and has been published in the December 2011 edition of Pompano Today Magazine. www.pompanotoday.com

Last year I tried to get everyone to throw out the all-too-common turkey and go more traditional with a Christmas Goose. Don’t get me wrong: I LOVE turkey, in every way, shape and form. My problem with turkey is no one seems to want to cook anything but turkey for every holiday gathering. Here I go again; this year it is with ham.

The tradition of eating ham for Christmas came from a pagan tradition from the pre-Christian Germanic and Norse tradition of killing a boar and serving it to honor Freya or Frigg(Frija), one of the Norse Gods. St. Stephen, whose feast day is December 26th, is often depicted as serving a boar’s head as an offering. The two were combined and there you have it...a new tradition is born.

We’ve all seen the big hams with the criss-cross slices dotted with cloves and draped in pineapple rings and cherries. Below are two takes on the Baked Ham; let’s hope they will become new “standards” for you, whether it is a holiday or not.

The type of ham referenced in these recipes can be either a partially or fully cooked, mild - cured ham for simplicity’s sake. A dry cured ham takes 24 hours to soak/prepare/cook. They are delicious, but do take much longer. It is your choice.

Most likely, you will buy a ham that has the skin and most of the fat trimmed off, but if not, follow these instructions. If it is trimmed up for you, skip this first section and proceed to the second.

Orange/Rosemary Glazed Ham

6 - 8 lb/3–4kg middle cut ham with the knuckle left on

2 carrots, chopped

2 sticks of celery, chopped

2 bay leaves

1 bouquet garni (a piece of leek, a bay leaf, 16 black pepper corns, a sprig of fresh thyme wrapped in cheese cloth)

zest and juice of 2 oranges

3 tablespoons/45ml freshly ground black pepper

14 whole cloves

1 jar of orange marmalade

3 - stalks fresh rosemary, leaves picked and chopped

Place the ham in a pot just large enough to hold it snugly. Cover it with water. Throw in carrots, celery, bay leaves, bouquet garni and orange zest. Pour in the orange juice. Bring to a boil, then turn the heat down and simmer for an hour and a quarter with a lid on, skimming fat when need be. Remove from the heat and allow to cool for half an hour in the broth. This will allow the flavours to really penetrate the meat. Strain the broth, and use as a base for soup or sauce.

Pre-heat oven to 325°F/170°C/gas mark 3

Remove the meat to a board, cut off the skin and all but ½ inch/1cm of fat. Score the fat left on the meat in a criss-cross fashion, making sure not to cut into the meat. Season it generously with the ground black pepper. Stud the fat at the edges of the diamond cuts with cloves evenly over the entire ham. Place the meat in a roasting tray and roast for 20 minutes until the fat renders and becomes slightly crispy. Remove from the oven. In a small bowl mix the marmalade with the rosemary leaves. Evenly spread it all over the meat with a spatula. Place the ham back in the oven for about 1 hour and baste frequently until beautifully golden and crisp. Remove from oven, and let rest, tented with foil for 15 minutes. Discard the cloves and slice.

Jambon Farci en Croute (Stuffed Ham Baked in Pastry)

Pre-heat oven to 325°F/170°C/gas mark 3

STUFFING

2 lbs/900g fresh mushrooms, minced

3 tablespoons/45ml oil

½ cup/118ml minced shallots

¼ cup/60ml Madeira

STOCK

2 carrots, chopped

1 large onion, chopped

2 tablespoons/30ml butter plus 1 tablespoon/15ml oil

6 sprigs parsley

1 bay leaf

6 peppercorns

½ tsp fresh thyme leaves

3 whole cloves

2 cups/500ml Madeira wine

3 cups stock (your choice vegetable, chicken or beef)

6 - 8 lb/3–4kg cooked ham (boneless)

large piece of cheese cloth

2 boxes pre-made puff pastry

2 eggs beaten

In a large saute pan over medium heat add the oil. Saute the shallots and mushrooms for 8-10 minutes (most of the liquid from the vegetables will have evaporated). Add the wine to the mushroom mixture. Raise the heat to medium high and boil until most of the wine has evaporated.

Remove the fat from the ham with a knife. Cut the upper two thirds of the ham into thin horizontal slices, piling them on a plate in the order sliced. Leave the bottom third unsliced. It will act as a “seat” to stabilize the slices once put back together.

Spread a spoonful of the mushroom stuffing in the center of each slice, top with the next piece of ham and repeat, finishing with the top piece of ham. It should resemble the original shape. Wrap the ham in the cheese cloth.

Sautee vegetables in butter and oil for about 10 minutes in a large oven proof casserole or roasting pan. Place ham upright wrapped in the cheese cloth over the vegetables. Add parsley, bay leaf, peppercorns, thyme, cloves, wine and stock. Bring to a simmer on the stove, cover and place in the middle of the pre-heated oven. Braise for 2 ½ hours. Baste every 20 minutes. The ham when cooked should reach an internal temperature of 140F/60C. When ham is done, remove from casserole and let cool on a cutting board.

Raise the oven temperature to 375F/190C/gas mark 5

Roll out the puff pastry into a large enough rectangle to completely wrap the the ham. Seal the edges by wetting them with water and pressing together. Poke a couple of holes to let the steam escape. Brush with beaten eggs. Decorate the base with any remaining dough if you wish. Bake in pre-heated oven 30-40 minutes or the dough is golden brown.

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TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

The True Meaning of The 12 Days of Christmas | YaDa Chef

noreply@blogger.com (YaDa Chef) — Thu, 08 Dec 2011 18:42:00 +0000

YaDa Chef and staff wish all a happy and safe holiday season.

Each year we post the following, which we find extremely interesting.

We received a Christmas card years ago with an insert about the hidden or true meaning of the 12 days of Christmas song. No one on staff had ever heard or read this interpretation.

Catholics in England during the period 1558 to 1829 were prohibited by law to practice their faith either in public or private. It was illegal to be Catholic until Parliament finally emancipated Catholics in England in 1829.

"The Twelve Days of Christmas" was written in England as one of the "catechism songs" to help young Catholics learn the basics of their faith. In short, it was a coded-message, a memory aid. Since the song sounded like rhyming nonsense, young Catholics could sing the song without fear of imprisonment. The authorities would not know that it was a religious song.

"The 12 Days of Christmas" is in a sense an allegory. Each of the items in the song represents something significant to the teachings of the Catholic faith. The hidden meaning of each gift was designed to help Catholic children learn their faith. The better acquainted one is with the Bible, the more these interpretations have significance.

The song goes, "On the first day of Christmas my true love gave to me…"

The "true love" mentioned in the song doesn’t refer to an earthly suitor, but it refers to God Himself. The "me" who receives the presents refers to every baptized person. i.e. the Church.

1st Day: The partridge in a pear tree is Christ Jesus upon the Cross. In the song, Christ is symbolically presented as a mother partridge because she would feign injury to decoy a predator away from her nestlings. She was even willing to die for them.

The tree is the symbol of the fall of the human race through the sin of Adam and Eve. It is also the symbol of its redemption by Jesus Christ on the tree of the Cross.

2nd Day: The "two turtle doves" refers to the Old and New Testaments.

3rd Day: The "three French hens" stand for faith, hope and love—the three gifts of the Spirit that abide (1 Corinthians 13).

4th Day: The "four calling birds" refers to the four evangelists who wrote the Gospels—Matthew, Mark, Luke and John—which sing the song of salvation through Jesus Christ.

5th Day: The "five golden rings" represents the first five books of the Bible, also called the Jewish Torah: Genesis, Exodus, Leviticus, Numbers and Deuteronomy.

6th Day: The "six geese a-laying" is the six days of creation.

7th Day: The "seven swans a-swimming" refers to the seven gifts of the Holy Spirit: wisdom, understanding, counsel, fortitude, knowledge, piety and fear of the Lord.

8th Day: The "eight maids a milking " reminded children of the eight beatitudes listed in the Sermon on the Mount.

9th Day: The "nine ladies dancing" were the nine fruits of the Holy Spirit found in Galatians 5:22-23: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self control.

10th Day: The "ten lords a-leaping" represents the Ten Commandments.

11th Day: The "eleven pipers piping" refers to the eleven faithful apostles.

12th Day: The ‘twelve drummers drumming" were the twelve points of belief expressed in the Apostles’ Creed: belief in God the Father, the Son and the Holy Spirit, that Jesus Christ was born of the Virgin Mary, made man, crucified, died and arose on the third day, that he sits at the right hand of the father and will come again, the resurrection of the dead and life everlasting.

So the next time you hear "the Twelve Days of Christmas" consider how this otherwise non-religious sounding song had its origins in keeping alive the teaching of the Catholic faith.
adapted from email messages,
from "How To Decode the Twelve Days of Christmas,"
by Hugh D. McKellar,
U.S. Catholic, 12/1979,
and from "‘12 Days of Christmas’ is no nonsense, but a serious riddle"
by David Crowder
El Paso Times, 12/19/1993.
Also, Origin of "The Twelve Days of Christmas"
An Underground Catechism
by Fr. Hal Stockert 12/17/95

http://www.cin.org/twelvday.html

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TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Drumsticks a la Apricot Recipe | YaDa Chef

noreply@blogger.com (YaDa Chef) — Thu, 01 Dec 2011 20:58:00 +0000

This easy and delicious recipe is great for a quick meal as well as getting your children involved in the meal making process.

Since kids often prefer drumsticks, we opted to use them for this recipe. However, chicken breasts, leg and thigh or any other type of poultry will be acceptable for this recipe.

Pair your chicken with a salad, steamed vegetables and roasted potatoes. Eating healthy starts at home and is a learned behavior. If you do not teach them how to eat properly, who will?

This is what you will need:

2 pounds chicken drumsticks
1 tablespoon oil (olive or vegetable oil will be fine)
1 12-ounce jar low-sugar apricot preserves

2 tablespoons peeled and minced ginger root
2 garlic cloves, crushed
1/2 cup canned low-sodium chicken broth (water will work in a pinch)

This is what you do:

Heat the oven to 350. Rinse the chicken and remove the skin, if you feel the need.
In a nonstick skillet, heat your oil over medium-high. Brown the chicken on all sides. Remove from the pan and drain on a paper towel.
Place the chicken in a 9 x 13 baking dish. In a small bowl, mix the preserves, ginger, garlic, and chicken broth, then pour over the chicken.
Bake, uncovered, for 15 minutes or until the juices run clear and there are no traces of pink in the center.

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TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Meals Home Delivery Program | YaDa Chef

noreply@blogger.com (YaDa Chef) — Thu, 01 Dec 2011 14:58:00 +0000

Our discounted Meals-in-Advance menu for next week, the week of December 5, 2011, is being offered at a discounted rate of $11.45 (includes sales tax) per meal.

Orders must be received by Friday, December 2, 2011, 12noon for delivery the following Monday and/or Thursday according to your and our schedule. With this great deal, we do require a four meal order per delivery.

For more information, ordering, and payment, please contact us. Or, if you know your choices, simply email us your order to info@yadachef.com with your selections, delivery address and we will create and invoice and request payment. We accept PayPal as well as traditional credit card processing.

See additional restrictions, delivery, etc below.

1. Shrimp and Basil/Tomato Stir Fry with Rice - Spicy combination of shrimp, onions, ginger, hot and bell peppers with tomatoes quickly stir-fried with a bit of basil and mint

2. Pork Chop with Apple/Raisin Relish with Rice and Vegetable - Tender pan cooked chops topped with tangy sweet apple chunks and raisin with a hint of fall spice

3. Green Salsa Chicken with Rice and Vegetable - boneless chicken lightly seasoned and finished with green tomatillo salsa

4. Spicy Red Curried Beef and Cashews with Potato and Vegetable - tender pieces of beef and cashews marinated with a garlic/chile red curry sauce

5. Spicy Yogurt Crusted Chicken with Rice and Vegetable - boneless chicken breast coated with an Indian spiced yogurt and baked golden brown

6. Ethel’s Sauerbraten with Potato and Vegetable - slow cooked beef marinated in red wine, and vinegar with vegetables

7. British Fish Pie - white fish, shrimp, boiled eggs and steamed greens tossed in a light white sauce topped with mashed potatoes and baked

8. Pasta with Butternut Squash, Fried Sage and Pine Nuts - roasted squash and onions tossed with fried sage leaves and pine nuts with a garlic and olive oil sauce

Four meal per delivery required. Delivery fee(s) may apply. Additional restrictions and limitations may apply.

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

New Years Catering Menu | YaDa Chef

noreply@blogger.com (YaDa Chef) — Thu, 01 Dec 2011 14:54:00 +0000

Why not offer a New Year's continuous cocktail party?

YaDa Chef offers your complete cocktail party service for your family and friends, a gathering at home or office party.

Your event can be filled with platinum service and healthy gourmet foods to wow your guests.

Let YaDa Chef create at one-of-a-kind menu...

Butler Served for One Hour? Hand rolled sushi, custom canapes, YaDa's pate' on crisps, melon gazpacho served as interesting shooters... Your wish is our command. Service can be as long or as short as you wish.

Join the fun and healthy YaDa Chef Way.

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Christmas Catering Menu | YaDa Chef

noreply@blogger.com (YaDa Chef) — Thu, 01 Dec 2011 14:52:00 +0000

The time is ripe to place your orders for a delicious Christmas dinner! Determine your options… Would you rather spend all day in the kitchen? Or would you like to spend the time instead with your family and friends?

The following pricing is for drop offs only and does not include servers or staff. Let your guests think you did all the cooking, have us arrive early, drop off your fresh made foods and enjoy the day as everyone should.

We do of course provide full catering services in addition to these great deals. If you would like additional information on services provided by YaDa Chef, call us at 954-367-YADA (9293), or email us at info@yadachef.com.

Holiday Dinner (Feeds 10 People):

Roasted Organic Ham OR Roasted Organic Turkey (13-16lbs)

*** Goose available upon request - at market price ***

Gravy

Dinner includes a choice of two sides from the following:

Red Skin Garlic Mashed Potatoes

Sautéed Vegetables

Baked Yam Casserole

Scalloped Potatoes

Honey Cumin Carrots

Add an extra side for $18.89

Choice of pie:

Apple Pie

Pumpkin Pie

Pecan Pie

Cherry Pie

$294.99* - price includes sales tax

*Delivery fee, restrictions and limitations may apply.

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Personal Chefs @ Your Service | YaDa Chef

noreply@blogger.com (YaDa Chef) — Wed, 30 Nov 2011 16:03:00 +0000

YaDa Chef's personal chefs @ your service (& catering too)

Do you YaDa?

verb \-ˈyä-də\

1. :enjoying a healthy lifestyle and vigor of body, mind, or spirit : well

Now is your time to YaDa the YaDa Chef Way!

Our focus is to help the world become a healthier place one person at a time with good food which is good for you.

YaDa Chef is a private chef company using ONLY natural organic fresh made foods reworking classic (and new) recipes making them healthy, good and good for you...The YaDa Chef Way. All products we present are made fresh for each client.

Whether you need personal chef services, an elegant dinner for two or more, an hors d’oeuvres buffet, wedding reception, an outdoor company picnic, or a casual lunch for your corporate meeting, YaDa Chef is here for you.

Proudly serving south Florida with quality catering and personal chef services since 2000!

YaDa Chef is a dedicated team of professional chefs serving parties and events of all themes and sizes throughout south Florida.

YaDa Chef is an owner operated south Florida business with a commitment to excellence, attention to detail and the ability to create unique and unforgettable events.

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Reducing Microbial Counts | YaDa Chef

noreply@blogger.com (YaDa Chef) — Fri, 18 Nov 2011 16:27:00 +0000

The following, submitted by Claudine Watson-Williams via LinkedIn is very interesting.

"Using the microwave to reduce microbial counts in dishcloths and sponges.

I still agree that using a microwave to heat a wet sponge or dishcloth for 1 minute on the "high" cycle in a microwave is not a good idea, the gums are left inside the microwave and cannot been seen?

There has also been discussion about using the microwave to reduce microbial counts in dishcloths and sponges. This is a scientifically validated method, but the item must be covered with a paper towel, or in a plastic bag. Otherwise, the fan that removes the steam during microwaving cools the surface of the cloth or sponge so much that there is not good microbial inactivation. (This is a real critical control point.) There are excellent data from a study done about 30 years ago on the problems of microbial inactivation associated with food surface evaporative cooling."

What are you thoughts?

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

So, You Are Going Gluten Free | YaDa Chef

noreply@blogger.com (YaDa Chef) — Wed, 09 Nov 2011 15:35:00 +0000

It can seem overwhelming and scary shopping and skipping out of some your favorites such as pretzels, bagels, breads, pasta, soups, etc.

Not to fret, going gluten free is not the end of the world – as much as it may seem in the beginning.

It is estimated that one in very 100 people in the US have Celiac disease with more going undiagnosed. Then there are benefits of gluten free diets for a series of other reason, health, autism, etc.

More and more restaurants and recipes are becoming more readily available to people who require a gluten free diet. There are tons of products, including breads and pastas, so you will not have to go without as much as you may think you will have to.

Keep in mind, it is VERY important to be an informed consumer. With so many foods on the market that you would never think to have gluten included are waiting in shadows.

Many of the items you will need are usually located on the edges for the grocery store, walk the perimeter and take a good look at what is available. You will find fresh fruits, vegetables, meats and meat substitutes.

Fresh and frozen fruits as well as vegetables (canned vegetables may contain additives and fillers – so be careful) are gluten free.

Beware of sauces, they may contain gluten.

When it comes to dairy, milk, half and half, butter, margarine, eggs, most cheeses including hard cheeses, and cottage cheese are gluten free. Check labels or with the manufacturer on processed cheeses, cheese blends and flavored yogurts. Make sure to avoid cheeses with vegetable gum, food starch and preservatives not defined by a gluten-free source.

Most poultry is also gluten free, just avoid any that has been breaded or that is self basting.

Fresh meats like beef, meat substitutes and fish are safe to eat.

Be careful when purchasing sausages and hot dogs as these foods may contain wheat.

Stock up on healthy fats like nuts and oils, which are also gluten-free unless coated in a marinade or candy covering.

There are many starches that are naturally gluten free, try buckwheat, cornmeal, grits, millet, quinoa and rice. Other starches that can be used are legumes, and starchy vegetables like peas, potatoes and corn.

If you like to bake, some gluten-free flours include: almond, amaranth, artichoke, sorghum and teff flours.

Switching to a gluten free diet can be expensive and overwhelming to run out and buy all gluten-free products. Instead, stock up on the essentials – purchase a gluten-free bread, frozen waffles, cereal, popcorn, gluten-free crackers and gluten-free snack bars.

Some great brands include, Bob’s Red Mill, Chex, The Really Great Food Company and La Tortilla Factory – AND of course, YaDa Chef's services. More and more products are becoming gluten free.

LOOK OUT FOR HIDDEN SOURCES! Read the labels and steer clear of products like: malt, barley, dextrin, candy, some cold cuts (Applegate Farms is gluten free), gravies, imitation fish, soy sauce (use Bragg's Liquid Aminos instead of soy sauce), teriyaki, vegetables in sauce, hydrolyzed wheat protein, rice mixes, communion wafers, chips, bouillon cubes, soups, multivitamins, play dough, lip gloss and stamps. Also, check the label carefully - may products list the product is gluten free BUT is processed with gluten or in a plant that gluten is in plant.

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Fresh Burrata Is Like Nothing Else | YaDa Chef

noreply@blogger.com (YaDa Chef) — Mon, 07 Nov 2011 19:37:00 +0000

Have you ever had Burrata before? If not, you are missing out!

Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.

We picked some up at one of Pompano Beach's Green Markets from Mozzarita (one of the many vendors).

It was absolutely delicious! So we opted to make a starter for a meal with it.

Using fresh tomatoes, preferably from Ms. V's Organics, we layered fresh tomatoes with the Burrata, lightly drizzled olive oil over the top, a small amount of salt and pepper, and garnished with fresh oregano.

Delicious as a starter, light lunch (with or without a salad), healthy snack (as long as you do not go overboard on the cheese), or you decide to eat it just because you felt like it.

AND gluten free as long as you do not eat any crusty bread with this wonderful dish.

Be sure and visit Mozzarita and Ms. V's Organics at the next Pompano Green Market.

In the mean time, be sure and like Ms. V's Facebook page... As well as the Pompano Green Market!

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Hog Snapper | YaDa Chef

noreply@blogger.com (YaDa Chef) — Fri, 04 Nov 2011 19:11:00 +0000

Ever heard of Hog Snapper? If not, you are missing out! The taste is better than lobster... Last week while at the Pompano Green Market in Pompano Beach Florida, we picked up some EXTREMELY fresh Hog Snapper.

First, here is some information on the fish itself:

Hog Snapper has a body similar to a Mutton Snapper with the face of a Hog. The fins have an extended flair and a dark burgandy color on the edges.

Habitat ~~ They can be found around Coral Reefs and ship wrecks.

Flavor Value ~~ Outstanding! One of the best tasting reef fish of all. The meat is very white and delicate when cooked.

Tackle ~~ Best when caught on light tackle. Use enough weight to get the bait to the bottom.

Baits ~~ Whole Sardines, cut Ballyhoo or Shrimp.

Size ~~ Minimum size is 12 inches to the fork of the tail and five per person per day. The Florida record size is 19 lbs 8 oz. caught 04/28/62.

Now, for what we did with the fish... Since we purchased two filets, we decided to make each one a little different. One with just simple lemon and oil. The other, we larded the fish with anchovies then added a small amount of salt and pepper.

Finish them both off with a light tomato vinaigrette, recipe to follow.

Between the vinaigrette and exceptional fish, this was one exceptional supper.

Tomato Vinaigrette Recipe:

2/3 cup olive oil

4 teaspoons white wine or champagne vinegar

2 tablespoons minced tomatoes

To make, heat the ingredients in a small pan and season to taste. Transfer your fish to a serving dish and pour the warm vinaigrette over.

This vinaigrette recipe is Clarissa Dickson Wright's (one of the beloved Fat Ladies). LOVE everything do!

Enjoy.

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Pompano's Green Market Cooking Demo | YaDa Chef

noreply@blogger.com (YaDa Chef) — Wed, 02 Nov 2011 09:47:00 +0000

Chef Bryan of YaDa Chef will be a vendor at this Saturday's Green Market in Pompano Beach, Florida, November 5, 2011.

There are over 20 vendors scheduled to be in attendance, from flowers to produce to bakeries and a host of others. Plus, each month The Pompano Green Market provides Artists.

Now, back to YaDa Chef's table.

Chef Bryan will be making a Mediterranean Pita Pizza and a Ric-Tomato Pizza. Light, delightful, and good for you.

Of course you can purchase our natural Maya sea salt and chilled bottled waters.

For more information on the Green Market, here is a link: http://www.pompanohistory.com/phc/market/.

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

The Famous Traveling YaDa Chef Bag | YaDa Chef

noreply@blogger.com (YaDa Chef) — Tue, 01 Nov 2011 10:22:00 +0000

YaDa Bag Attending BBC's Good Food Conference

More BBC Good Food Fun


YaDa's Sweet Ride

The Famous Traveling YaDa Chef Bag has been spotted in the UK!

Where has your Famous Bag been?

The travels of the Famous Traveling YaDa Bags have been spotted throughout Europe, North America, Africa, Asia, and the list goes on and on...

Submit your photos to info@yadachef.com.

Additional Traveling YaDa Bags can be found on our business Facebook page or on our website.

www.yadachef.com

TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Brown and White Rice, The Difference | YaDa Chef

noreply@blogger.com (YaDa Chef) — Thu, 27 Oct 2011 15:07:00 +0000

When it comes to rice, looks are deceiving. Chefs and food stylists like the attractive, photogenic qualities of fluffy white rice. Brown rice, however, when compared to white rice, wins as the superior choice for a number of other reasons. Much research concludes that color is not the only factor that separates these two types of rice. Brown rice and white rice are different in some very important ways that can affect your health.

White Rice: Diabetic Risks

Diabetics are often warned about the link between eating white rice and bringing on a rapid rise in blood sugar levels. The message is that if you are a diabetic or are at risk, stay away from white rice. Medical experts advocate replacing white rice with brown rice if you have diabetes. A study team at the Harvard School of Public Health recently found that eating five servings per week of white rice increased the risk of diabetes. They also found that replacing white rice with brown rice lowered the risk.

Brown Rice: Fiber Advantages

Brown rice has more fiber than white rice, and the difference is due to the way both types are processed. White rice is brown rice that has gone through some changes in the milling process. With brown rice, only the husk is removed. White rice is polished and pre-cooked or parboiled. The bran is also removed. The bran is kept intact in brown rice, and that bran gives you a healthy dose of fiber.

Brown rice contains nutrients like magnesium, manganese and zinc. White rice has less amounts of these nutrients, but is fortified with iron and some B vitamins. Brown rice is the only form of the grain that contains vitamin E.

Global Call for Brown Rice

The difference between brown rice and white rice is taking on global importance, because aid agencies have become more aware of nutrition deficiencies in poorer nations where rice is often a diet staple. Research groups and aid agencies are saying that, in these countries, the consumption of brown, or as they call it, whole-grain rice instead of white rice should be encouraged. Even with all this evidence mounting in favor of brown rice, Americans apparently do not eat more of the brown variety. Most of the rice eaten by Americans is white rice that has gone through the refining process.

Casting Your Vote

No matter what more is said about the wholesome goodness of brown rice, you may still find times when white rice is your preference over brown rice. White rice is, after all, versatile in that it easily accommodates the flavors of other ingredients in a recipe, whereas brown rice has a distinctive nut-like flavor that may overpower rather than blend in with other ingredients. If you are otherwise healthy, feel free to eat modest portions of white rice occasionally. If you have days where you suffer bloating or indigestion, you may find that you can digest white rice more easily than brown rice, because of the latter's fiber-rich density.

Cooking times vary between brown and white rice, so convenience may be another advantage for white rice. Preparation of the white variety takes about 15 to 20 minutes to cook. Whole-grain brown rice takes a bit longer and requires more water in the pot.

Obtained from: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-difference-between-brown-rice-and-white-rice.html

www.yadachef.com

Pompano's Green Market Opening | YaDa Chef

noreply@blogger.com (YaDa Chef) — Fri, 21 Oct 2011 14:22:00 +0000

Chef Bryan of YaDa Chef will be a vendor at tomorrow's Green Market in Pompano Beach, Florida.

There are over 30 vendors scheduled to be in attendance, from flowers to produce to bakeries and a host of others. Plus, each month The Pompano Green Market provides Artists.

Now, back to YaDa Chef's table.

Chef Bryan will be making a Mediterranean Pita Pizza and a Ric-Tomato Pizza. Light, delightful, and good for you.

Of course you can purchase our natural Maya sea salt and chilled bottled waters.

For more information on the Green Market, here is a link: http://www.pompanohistory.com/phc/market/.

www.yadachef.com

Asparagus Provencal Tartlet Recipe | YaDa Chef

noreply@blogger.com (YaDa Chef) — Tue, 18 Oct 2011 17:30:00 +0000

What you will need:
1 tablespoon olive oil
2 fresh garlic cloves, minced
1 medium shallot, minced
2 small tomatoes, peeled, seeded and diced
1 pound fresh asparagus spears, trimmed and blanched and cut into one inch pieces
2 tablespoons capers
1 ½ tablespoons dry sherry

What you do:

Preheat a medium sized skillet pan on medium heat until hot to the touch
Add the olive oil, and heat for a minute
Add the garlic, shallot, tomatoes, asparagus, and capers
Cook for 3-4 minutes. While o n the heat, add the sherry and cook for one minute
Remove from heat and season with salt and pepper to taste
Place mixture into precooked basil tartlet* and serve

Basil Crust/Tartlet, this is a simple adaption of a regular pie crust. Make your pie crust according to your recipe. Before rolling out, add a handful of slivered cuts of basil to the uncooked dough and roll out. Using a cookie cutter or a small juice glass, cut the dough to the size of your mini-muffin tin. Bake the dough according to your recipe’s instruction and let cool. -Note, you will probably want to poke holes in your uncooked dough while in the muffin tin with a fork on the bottom of the tartlet as well as the sides to help reduce the amount of swelling during the cooking process.

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Next Week's Discounted Meals for Delivery Menu | YaDa Chef

noreply@blogger.com (YaDa Chef) — Mon, 17 Oct 2011 18:37:00 +0000

Our discounted Meals-in-Advance menu for next week, the week of October 24, 2011, is being offered at a discounted rate of $11.45 (includes sales tax) per meal.

Orders must be received by Friday, October 21, 2011, 12noon for delivery the following Monday and/or Thursday according to your and our schedule. With this great deal, we do require a four meal order per delivery.

For more information, ordering, and payment, please contact us. Or, if you know what you want, simply email us your order to info@yadachef.com with your selections, delivery address and we will create and invoice and request payment. We accept PayPal as well as traditional credit card processing.

See additional restrictions, delivery, etc below.

Tranches de Jambon en Peperade with Potatoes - turkey ham slices baked with tomatoes, onions and peppers
Pork Chop with Cabbage and Onion Marmalade a la New South Wales - sauteed pork chops and cabbage topped with sweet onion/red currant marmalade
Sesame Crusted Chicken with Cous Cous and Vegetable - boneless chicken crusted with sesame with a ginger garlic sauce
Flank Steak with Asian Barbecue Sauce, Potato and Vegetable - thin slices of grilled flank steak brushed with ginger/garlic bbq sauce
Orange Chipotle Seared Tuna with Rice and Vegetable - sashimi grade tuna topped with spicy citrus brown sugar and seared
Mediterranean Rice Salad with Seared Tuna - seared fillet of tuna sits on top of rice tossed with tomato, bell pepper and kalamata olives tossed in a white wine vinaigrette
Arugula and Chili Spaghetti - pasta tossed with wilted peppery arugula and garlic
Tagliatelle with Asparagus, Crispy Turkey Bacon and Parmesan - crisp bacon, sauteed asparagus and creamy parmesan tossed with pasta

*Four meal per delivery required. Delivery fee(s) may apply. Additional restrictions and limitations may apply.

www.yadachef.com

A Lesson in Figs | YaDa Chef

noreply@blogger.com (YaDa Chef) — Mon, 17 Oct 2011 18:34:00 +0000

It is estimated that there are over 700 varieties of figs around the world, which is not surprising, since the fig is one of the oldest trees to be cultivated by humans for its edible fruit. In point of fact, the fruit of the fig is actually an inverted flower, but since it looks and tastes like a fruit, it is referred to as a fruit by convention. The biology behind figs is actually quite interesting, since the trees have some unique requirements which can also make them very challenging to grow.

There are a number of ways to think about different varieties of figs. Some botanists like to break them down by the way in which they are pollinated. Using these criteria, there are four main fig divisions. The first type of fig is a Caprifig, which produces pollen, but no edible fruit. However, Caprifigs host the special wasps which are needed to pollinate the next two divisions, Smyrnas and San Pedros.

Smyrna figs are entirely dependent on Caprifigs for fertilization, while San Pedros produce two annual crops, one with the assistance of Caprifigs and one without. Finally, the Common Fig is self pollinating, and many edible figs fall within this group. The confusing requirements of different figs trees were a source of frustration to cultivators for thousands of years, since people did not initially understand why sometimes figs fruited and sometimes they didn't.

Consumers often divide figs into green to yellow and black varieties. The Adriatic fig is a classic example of a green fig, while Mission figs from California are black figs. Many of these varieties can be dried for later consumption, and they have a wide range of flavors, although all of them have the characteristic dense texture which consumers associate with figs. Different fig cultivars may also yield different fruit, depending on where they are grown, which can be maddening and confusing for growers and consumers.

Among the Smyrna figs, some of the most well known varities are Calimyrnas, Marabouts, and Zidis. These figs are typically grown so that they can be dried, and they have large, crunchy seeds. San Pedro fig varieties include King, Lampiera, and San Pedro figs. The King fig is a popular variety, with a pale green skin and rich maroon flesh. Lampiera figs, on the other hand, tend to have more reddish streaks on their bodies, with more pale flesh.

Among the common figs, some of the most common are Celestes, Brown Turkeys, Missions, Crunswicks, and Adriatics. These figs run the gamut in size and flavor, from small brownish-purple Celestes to big, sweet, green Adriatic figs. Adriatic figs are especially popular because their trees are extremely productive.

Consumers who enjoy figs should remember to drink lots of water with them, as the delectable fruits can cause stomach upset. Water helps to dilute the natural oxalates in the figs, making them easier on the digestion, kidneys, and liver. In addition to tasting rather nice, figs are also high in fiber, potassium, and manganese, making them a reasonably healthy food.

Article courtesy of: http://www.wisegeek.com/what-are-the-different-types-of-figs.htm

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Anchovies Have Gotten a Bad Rap | YaDa Chef

noreply@blogger.com (YaDa Chef) — Fri, 14 Oct 2011 17:46:00 +0000

The following article, written by our very own Chef Joseph, was published in the October edition of Pompano Today.

By, Joseph Yacino

I LOVE anchovies and can not understand how anyone can not! When you cook with them they just melt away and leave you with a hint of the sea that makes you say hmm. They seem to make almost everything taste better. Who does not like a fresh Caesar Salad? There is a certain lady that CLAIMS to be my mother who regresses into a 5 year old by sticking out her tongue and going ewwwww when ever anyone mentions them, just do not tell her they are an integral part of the dressing.

Try this easy to assemble salad for your next luncheon, as a starter or a light supper.

The fresher then vegetables the better.

Anchovy Salad Recipe

2 small tins anchovy fillets in oil, drained oil reserved

2 green bell peppers, seed and cut into thin strips *

½ lb/225g fresh tomatoes, cut into wedges

2 small white onions or 4 shallots, minced

2 tbsp/30ml parsley, chopped

1 tbsp/15ml white wine or white vinegar

2 tbsp/30ml reserved anchovy oil

¼ tsp/1ml sea salt

⅛ tsp/.5ml black pepper

Roughly chop the anchovies. Add anchovies peppers, tomatoes, onions, and parsley in a large bow. Combine remaining ingredients. Pour over anchovy mixture and serve.

*feel free to substitute your bell pepper of choice

Basics for Handling Food Safely

Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC!™ guidelines to keep food safe:

Clean — Wash hands and surfaces often.
Separate — Don't cross-contaminate.
Cook — Cook to proper temperatures.
Chill — Refrigerate promptly.

Shopping

Purchase refrigerated or frozen items after selecting your non-perishables.
Never choose meat or poultry in packaging that is torn or leaking.
Do not buy food past "Sell-By," "Use-By," or other expiration dates.

Storage

Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years — if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.

Preparation

Always wash hands with warm water and soap for 20 seconds before and after handling food.
Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Marinate meat and poultry in a covered dish in the refrigerator.

Thawing

Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
Microwave: Cook meat and poultry immediately after microwave thawing.

Cooking
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

Poultry: Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.

For more information on serving, leftovers, and refreezing, visit: http://www.fsis.usda.gov/factsheets/basics_for_handling_food_safely/

www.yadachef.com

Healthy French Fries | YaDa Chef

noreply@blogger.com (YaDa Chef) — Thu, 13 Oct 2011 19:12:00 +0000

Indulge guilt-free with this healthy French fries recipe.

By Bethany Gumper

Makes: 4 servings

Ingredients
4 teaspoons olive oil
4 medium baking potatoes (1 1/2 pounds total), scrubbed
1/2 teaspoon salt
1/8 to 1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan

Directions

Line a baking sheet with aluminum foil; brush with 2 teaspoons of the olive oil. Set aside.
Cut the potatoes lengthwise into 1/2-inch-thick wedges. Transfer to a large bowl. Add remaining olive oil; toss to coat. Sprinkle potato wedges with the salt and black pepper, tossing to coat. Arrange potatoes in a single layer on prepared baking sheet.
Bake in a 450-degree oven for 12 minutes. Turn potatoes; sprinkle with the Parmesan. Bake for 10 to 12 minutes more or until tender and golden.

Nutrition facts per serving (8 wedges): 155 calories, 4g protein, 22g carbohydrate, 6g fat (1.5g saturated), 3g fiber

Crunchy Cooking Tips

Many restaurants double fry spuds to make them extra crispy. Get the same result by boiling the sliced potatoes for 2 to 3 minutes (to release moisture), then draining, tossing with olive oil, and baking.

The Peel Deal
Save time and boost nutrition by keeping the skin on the potatoes. It contains at least 50 percent of the root vegetable's fiber, says Devin Alexander, author of I Can't Believe It's Not Fattening!

Cheese Whiz
Secret ingredient Parmesan makes these fries taste decadent. It also adds a hint of salt, so you don't have to shake on more of the seasoning before you dig in.

Fat Fakeout
Our baked fries have less than one-third the fat you would get from a medium order at a fast-food joint.

Super Spuds
"Potatoes are not the enemy," Alexander says. A small spud packs about 130 calories, no fat, 18 percent of your daily vitamin C intake, and more potassium than a banana.

Flavor Twist

Skip the Parmesan and try these three takes on the classic side dish.

Chili: Prep as above, adding 1/2 teaspoon chili powder and 1/2 teaspoon paprika when you sprinkle with salt and black pepper. After baking, top each serving with 1/2 cup low-sodium chili (such as Amy's Organic Light in Sodium Chili).

Garlic: Prep as above, adding 1/4 teaspoon garlic powder when you sprinkle with salt and black pepper.

Sweet Potato: Prep as above, substituting 4 medium sweet potatoes for baking potatoes. Instead of salt and black pepper, sprinkle with 1/4 teaspoon ground cinnamon. Bake in a 425-degree oven for 20 to 30 minutes or until brown and tender, turning once.

Originally published in FITNESS magazine, May 2010.

******************

private chefs to some & personal chefs to others

serving south Florida including Monroe, Dade, Broward & Palm Beach counties
a ft lauderdale based private & personal chef as well as private catering company
YaDa Chef

www.yadachef.com
TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Banana Peanut Butter Oatmeal Cookies Recipe | YaDa Chef

noreply@blogger.com (YaDa Chef) — Wed, 12 Oct 2011 18:29:00 +0000

These exceptional cookies are wonderful... Especially since they do not have oil or butter added.

They can be frozen, then defrosted for later consumption easily.

Please keep in mind, these are NOT delicate or light cookies. A very hardy cookie, good enough for you to be eaten any time of the day. No need to feel guilty eating these little buggers.

Banana Peanut Butter Oatmeal Cookies

This is what you will need:

2 ripe or overripe bananas

1/3 cup natural peanut butter (creamy is preferred but chunky is okay)
1 tsp vanilla
2 tbsp whole milk (or milk substitute is fine)
2 tbsp raw honey (regular honey is fine)
6 small dates, pitted
1 large egg
2 ½ cups rolled oats
dash nutmeg
1/4 cup wholewheat flour

This is what you do:

Pre-heat oven to 350 degrees.

In a food processor, blend bananas, peanut butter, milk, vanilla, honey, and dates.

In a large bowl, mix remaining ingredients and stir-in liquid mixture and egg until well combined.

Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes, or until done.

Makes: 18-20 cookies

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Herby Cheese Roulade Recipe | YaDa Chef

noreply@blogger.com (YaDa Chef) — Mon, 10 Oct 2011 19:13:00 +0000

Here is an excellent vegetarian recipe found on BBC Good Food's website.

Herby cheese roulade

This impressive dish can be made up to 12 hours ahead

Recipe uploaded by

Good Food

Recipe by Good Food

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins
Cook 25 mins

Vegetarian

FOR THE ROULADE

vegetable oil , for greasing
50g butter
3 garlic cloves, crushed
50g plain flour
300ml milk
75g vegetarian parmesan -style cheese, finely grated
4 medium eggs , separated
15g pack flatleaf parsley , chopped

FOR THE FILLING

1 tbsp olive oil
25g butter
225g spring greens , shredded
1 garlic clove , crushed

Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.
For the roulade, melt the butter in a large pan. Add the garlic and fry for 1 min. Add the flour and cook for 1 min, stirring constantly. Gradually beat in the milk. Bring to the boil, stirring constantly, until the sauce is thick and smooth. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce. Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.
Meanwhile, heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic for 4-5 mins until tender. Season.
Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper. Trim the crispy edges off the roulade. Use a slotted spoon to remove the spring greens from the garlicky butter, then spread over the roulade leaving a 2.5cm space at one short end uncovered. Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately, drizzled with any remaining garlicky butter.

To reheat
Fill with the garlicky greens and roll up. Wrap tightly in greaseproof paper, then foil to help hold its shape. Lift onto a baking sheet, then cook for 15 mins at 190C/fan 170C/gas 5. Discard the foil and paper, then serve immediately.

Make-ahead
This can be made up to 12 hours ahead. Make up to the end of step 2, turn out onto the paper and trim off the crisp edges. Cover with a damp cloth and leave for up to 12 hours. Continue as from Step 3.

Recipe courtesy of BBC Good Food: http://www.bbcgoodfood.com/recipes/2890/herby-cheese-roulade.

www.yadachef.com

Meals for Delivery, Week of October 17, 2011 | YaDa Chef

noreply@blogger.com (YaDa Chef) — Mon, 10 Oct 2011 19:02:00 +0000

Our discounted Meals-in-Advance menu for next week, the week of October 17, 2011, is being offered at a discounted rate of $11.45 (includes sales tax) per meal.

Orders must be received by Friday, October 14, 2011, 12noon for delivery the following Monday and/or Thursday according to your and our schedule. With this great deal, we do require a four meal order per delivery.

See additional restrictions, delivery, etc below.

Sauteed Chicken Breast with Mediterranean Warm Bean Salad - boneless chicken breast served on white beans, sauteed onion, garlic and tomato wedges
J.O’s Proper Blokes’ Sausage Fusilli - Pasta tossed with mild italian sausage crumbled and dusted with chili and fennel seed sauteed in white wine
Tuna Provencal with Potatoes - sushi grade tuna fillets baked with olives, onions and tomatoes
Steak au Poivre with Pan Potatoes and Vegetable - tender steak rolled in crushed peppercorns topped with cognac shallot sauce
Mojo Criollo Chicken with Rice and Vegetable - sauteed boneless chicken dusted with south of the border spices then topped with fresh citrus/garlic mint sauce
Sicilan Pasta with Anchovies and Breadcrumbs - Spaghetti tossed with a sauce of onion, garlic, red pepper flakes, parsley and a hint of anchovy, no cheese toasted breadcrumbs
Nut Crusted Fish with Rice and Vegetable - Chef’s choice of mild fish roasted with a nut crumb topping
Grilled Steak with Creamy Beans and Leaks - lightly seasoned steaks grilled and served on creamy sweet white beans

*Four meal per delivery required. Delivery fee(s) may apply. Additional restrictions and limitations may apply.

www.yadachef.com

Thanksgiving Dinner Catering Options | YaDa Chef

noreply@blogger.com (YaDa Chef) — Mon, 10 Oct 2011 19:00:00 +0000

The time is ripe to place your orders for a delicious Thanksgiving dinner! Determine your options… Would you rather spend all day in the kitchen? Or would you like to spend the time instead with your family and friends?

The following pricing is for drop offs only and does not include servers or staff. Let your guests think you did all the cooking, have us arrive early, drop off your fresh made foods and enjoy the day as everyone should.

We do of course provide full catering services in addition to these great deals. If you would like additional information, call us at 954-367-YADA (9293), or email us at catering@yadachef.com.

Package #1

Thanksgiving Organic Turkey Dinner (Feeds 9-11 People):
Fully Cooked Fresh Roasted Organic Turkey (13-16lbs)
Old Fashioned Stuffing
Turkey Gravy and Cranberry Sauce

All our dinners include a choice of 2 sides from the following:
Red Skin Garlic Mashed Potatoes
Sautéed Vegetables
Baked Yam Casserole
Scalloped Potatoes
Add an extra side for $18.89

Choice of pie:
Apple Pie
Pumpkin Pie
Pecan Pie

Price: $225.00*

Package #2

Everything BUT the Turkey Dinner (Feeds 9-11 People):

Old Fashioned Stuffing
Turkey Gravy and Cranberry Sauce

All our dinners include a choice of 2 sides from the following:
Red Skin Garlic Mashed Potatoes
Sautéed Vegetables
Baked Yam Casserole
Scalloped Potatoes
Add an extra side for $18.89

Choice of pie:
Apple Pie
Pumpkin Pie
Pecan Pie

Price: $150.00*

*Prices includes tax, service, and delivery. Some limitations may apply.

We also have a large selection of appetizers, hor d'oeuvres and additional desserts to make any party a success.

www.yadachef.com

Herbs for Fall | YaDa Chef

noreply@blogger.com (YaDa Chef) — Thu, 06 Oct 2011 17:44:00 +0000

Herbs for Fall

Herbs are grown for their special flavors and aromas and are used to season and improve the taste of food. Fall is the perfect time to plant a number of common herbs.

Growing Herbs at Home

Most of the common herbs can be grown seasonally in Florida for home use. In South Florida, many herbs may be grown in the home garden throughout the year.

Because the plants are generally small and only a small portion is needed at any one time, herbs are perfect for container gardening. But they can also easily be used as a border planting or part of a flower garden since herbs are visually appealing. If they receive enough sunlight, a few herbs can even be grown indoors.

Herbs in containers take the same care recommendations as growing vegetables in containers.

Herbs for Fall Planting

Throughout most of the state, the following herbs are perfect for fall planting. Some of them may even be planted during the winter months in South Florida.

Seeds and transplants of most common herbs are generally available at local retail stores or seed retailers. Some may be harder to find, but can generally be obtained from herb specialty businesses.

Anise

Anise (Pimpinella anisum) is grown for its seeds. It has many white flowers and would be attractive in a flower garden or as a border plant. Leaves may be used fresh.

Harvest the seeds when they turn brown. Separate the seeds from the fruiting structures (umbels). You may need to dry the umbels before the seeds can be separated, cleaned, and stored.

Basil

Sweet basil (Ocimum basilicum) is a pleasant-smelling herb with a spicy taste. The tender leaves may be used fresh at any time or dried along with the white flowers.

Borage

Borage (Borago officinalis) is also known as "burrage" and "common bugloss." The plant has a cucumber-like odor and flavor. It grows into a large, spreading plant with whitish hairy bristles and blue star-like flowers. The flowers may be used fresh as a garnish for beverages and salads.

Chervil

Chervil (Anthriscus cerefolium) is grown for its aromatic, decorative leaves. It looks like parsley in growth habit but tastes and smells like tarragon. Some forms of chervil have thick roots that can be eaten like carrots. Pick the leaves as needed to garnish salads, soups, and other foods.

Coriander

Coriander (Coriandrum sativum) is a grown mainly for its aromatic seeds. The fresh foliage of coriander is also used in cooking and is called "cilantro."

When the tiny fruits mature and turn brown—about three months after seeding—remove them from the plant and dry them on a screen. Once dried, thresh the seeds and store them in a dry, airtight container.

Dill

Dill (Anethum graveolens) is a flavoring plant that gives dill pickles their name. It is a strong-smelling, fennel-like plant with yellow flowers that develop into fruiting structures. The fruiting tops, leaves, and stems may be used fresh or dried.

Fennel

The term "fennel" is confusing because there are two kinds. Common fennel (Foeniculum vulgare) is grown for its shoots, leaves, and seeds, used as flavoring agents in foods. Florence fennel (Foeniculum vulgare var. azoricum) is grown mainly for its thickened, bulbous leaf base, which is eaten as a cooked vegetable.

Except for the swollen, above-ground base of the leaves on Florence fennel, the two are very similar in appearance and their licorice-like flavoring. The plants looks like dill, with narrow, fine leaves, bright yellowish-green hollow stems, and umbrella-like seed structures.

Garlic

Garlic (Allium sativum) is similar to onion, except that instead of producing a single bulbous stem, it produces bulb made up of a group of spicy, pungent cloves. Growing garlic is similar to growing onions.

The suggested planting time is October through January. Plant garlic by dividing the bulb and planting the cloves.

Ginger

Ginger (Zingiber officinale) is a perennial plant which produces well from Homestead to Pensacola. It grows from thick underground rhizomes that are very aromatic.

Harvest the roots about a year after planting, when the stalks die down. After cleaning, scraping, boiling, and peeling the roots, dry them in the hot sun for about a week.

Lovage

Lovage (Levisticum officinale) is a perennial that smells, tastes, and looks like celery leaves. The leaves and stems are used fresh as needed. Other useful parts are seeds and oil extracted from the roots.

Parsley

Parsley (Petroselinum crispum) grows well in Florida gardens. The leaves are used fresh or dried as flavoring or a decorative garnish. The rooting types are useful as a cooked vegetable, particularly in soups.

Rosemary

Rosemary (Rosmarinus officinalis) is a hardy perennial with a spicy aroma. Small pink flowers form in the second or third year. The mildly bitter-tasting leaves are used in cooking, fresh or dried.

Sage

Sage (Salvia officinalis) is a hardy perennial grayish-green, oblong leaves. Purple flowers bloom in the second year. The leaves can be used fresh or dried. In the landscape, sage is an attractive, low-growing border plant.

Thyme

Thyme (Thymus vulgaris), a perennial, has a wide variety of shapes and sizes. Usually, it is a low-growing plant with tiny, gray-green leaves. Purplish flowers are formed at the ends of the stems.

Location

Only a small amount of space is required for an herb garden because you will only need a few plants of each type of herb. No matter what size, an organized garden can make the plants easier to care for.

Perennial herbs live from year to year, so group these plants together where they will not be disturbed by tilling or digging in the rest of the garden. Annual herbs also may be grouped together so that you can easily replant each year.

Propagation

Most annual and biennial herbs are grown from seed rather than transplants. Perennials, however, grow best when they are started in plant beds or boxes using seed or cuttings, then transplanted into the garden or growing containers.

Preparation & Care

Most herbs will grow under the same sunlight and soil conditions as vegetables. Check our vegetable gardening guide for more specific information about soil preparation, liming, fertilizing, and watering.

Some herbs are sensitive to soil moisture conditions and need special care. Sage, rosemary, and thyme require a well-drained, slightly moist soil, while parsley and chervil grow best in damp soil. Herbs are shallow-rooting, so adding organic matter to sandy soils will be beneficial.

Keep in mind that some herbs tend to grow rapidly and become weeds if allowed.

Harvesting & Curing

Depending on the herb, its seeds, leaves, flowering tops, or roots are used for flavoring purposes. The flavor comes from oil contained in these parts. Flavors are retained longer if the herbs are harvested at the right time and properly cured and stored.

Leaves

Young, tender leaves can be gathered and used fresh at any time during the season. To save the leaves for later use, harvest them when the plants begin to flower. Dry the leaves in a well-ventilated, darkened room. If the leaves are dusty or gritty, wash them in cold water and drain them thoroughly before drying.

Seeds

Harvest seeds when the plants are mature or when their color changes from green to brown. You may want to leave a few of the annual herbs undisturbed to so they flower and mature seeds for planting the next season.

Dry the seeds thoroughly before storing them to prevent molding, loss of quality, or loss of viability for planting. After curing the seeds for several days in an airy room, dry them in the sun for a day or two.

Storage

When the leaves or seeds are dry, remove stems and any other debris. Pack the herbs in suitable containers; glass, metal, or cardboard containers that can be closed tightly will preserve the aroma and flavor. Glass jars should be painted or stored in a dark room to prevent the green leaves from being bleached by light.

Excerpted and adapted from:

J. Stephens, Herbs in the Florida Garden (CIR570), Horticultural Sciences Department (rev. 6/2011).