Chef’s Corner Our Blog

Chef’s Corner Our Blog

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Access Recipes, Event Planning Ideas and more from Chef Sheri of YuKosh Catering.   We respect your philosophy of local and seasonal foods and give you great tips for choosing the best ingredients for your menu!

Cooking with Kids, Pt 1

Posted by on Jul 28, 2014 in Blog, Frontpage | Comments Off

Cooking with Kids, Pt 1

From the view point of a professional chef and mom, just the thought of teaching my kids how to cook makes me want to pull out my hair. Food is a very vital part of our daily lives and with the emergence of more television programs as well as the food network’s Master Chef, Jr.,  it is no wonder that more kids want to be in the kitchen, trying their hands. I have come up with a list of strategies to help you keep your sanity as you allow your young chefs to explore their creative side.Justin decorating

 

  • If you are not a patient person by nature, this is a good time to start praying for patience, you will need it, especially if you are a professional chef or baker.
  • Start small. Make a plan and if you have more than one child, now would be a good time to create a kitchen schedule, ensuring that each child get at least one day in the kitchen with you – one on one. It also helps with creating tighter bonds.
  • Outline some basic kitchen rules and put them where they can be easily seen.

-    You may want to go over them with the kids to make sure that they understand those rules.

-   Don’t make the rules negotiable; their safety is your # 1 priority.

-   Talk to them about the kitchen equipment and make them understand that they cannot use them without the supervision of an adult.

  • Create a kids’ cooking station at the dinner table or counter and let them know that this is their work station. When it is time to cook, this is where they will do their part.
  • Create the menu together. Encourage kids to explore cookbooks and websites for recipes. The more invested they are in the meal, the less likely they’ll whine about it.
  • Give yourself plenty of time and multitask. Take advantage of those long days off from school and find a few recipes for them to cook that just happen to result in a family dinner.
  • Praise them. Providing for our kin is such a primal urge that kids feel an immediate sense of pride and self-worth when they feed their families, so make sure to gush over their hard work.
  • Keep cleaning equipment close by. Enlist kids in the cleanup and remind them that when you clean as you work, there will be less to clean at the end of cooking and this will make the experience more pleasant for everyone — and it teaches them another essential life skill!
  •  Accept that not all kids like to cook. Your non-cooking kids can still contribute to the meal by setting the table, folding napkins, deciding which platters to use, garnishing the dishes, clearing the table and tasting each dish to determine if it needs additional seasoning.

Vegetables – Fresh or Frozen

Posted by on Dec 1, 2013 in Blog, Frontpage | Comments Off

Vegetables – Fresh or Frozen

In nearly every supermarket, today’s consumer can find an abundant supply of fresh vegetables year-round. Fresh vegetables add color and variety to any meal.  The characteristic signs of freshness are brightness, lively colors and crispness. Vegetables are usually at their best quality and price at the peak of their season. When vegetables are in-season, buy them fresh and ripe. “Off-season,” frozen vegetables can give you a high concentration of nutrients. Not everyone one is comfortable with cooking vegetables, – fresh or frozen.

Frozen vegetables can be blanched in hot water or steamed to kill bacteria and arrest the action of food-degrading enzymes,frozen-vegetables which can cause some water-soluble nutrients like vitamins C and the B vitamins to break down or leach out. Then flash-freezing can lock the vegetables into a relatively nutrient-rich state.

Fruits and vegetables destined to be shipped to the fresh-produce aisles around the country typically are picked before they are ripe, which gives them less time to develop a full spectrum of vitamins and minerals. Outward signs of ripening may still occur, but these vegetables will never have the same nutritive value as if they had been allowed to fully ripen on the vine. In addition, during the long haul from farm to fork, fresh fruits and vegetables are exposed to lots of heat and light, which degrade some nutrients, especially delicate vitamins like C and Thiamin. Consumers can often find vine ripened fruit and veggies at local Farmers’ Markets.

To make fresh vegetables add salt to a pot of boiling water and drop in the fresh vegetables and bring it back to a boil for about 3 minutes . When cooking frozen you need a very hot pan, so that you can quickly caramelize the vegetables to aid in retention of some of their crispness. Vegetables can be tossed in a hot pan and stir-fry for about 2 minutes or the same can be done with fresh for 3 minutes.

Pumpkin!..(Cucurbita moschata, Cucurbita maxima, Cucurbita pepo)

Posted by on Nov 22, 2013 in Blog, Frontpage | Comments Off

Pumpkin!..(Cucurbita moschata, Cucurbita maxima, Cucurbita pepo)

Pumpkin, squash or Calabasas known by many names or by their varietals comes in many sizes from the Atlantic Giant at 400 – 500 lbs to the Jack-be-Little Pumpkin that sits in the palm of your hand.  They have been cultivated over the decades for one of two reasons, carving or eating.  Truth be told all varieties can be eaten, almost all the parts of the pumpkin plant; fruit, leaves, flowers and seeds, are edible.

Howden Pumpkin is one of the best pumpkins for Halloween carving! This is what you see in every grocery store. They are big, 10 – 15 pound pumpkins that are bright orange, with defined ribbing, and solid handles.  These are excellent for carving and the seeds are great for roasting.

Recently a good friend of mine was given a “carving pumpkin” well she had absolutely no intention to do any carving, but wanted to make soup. I generously offered to do this for her assuming that it would be the same as cooking regular pumpkin. Surprise! It was not! After cutting and scooping the seeds, I quickly realized that they were more fibrous; enabling them to hold more water in the flesh unlike regular pumpkin.  With the size of the pumpkin, after roasting, I ended up with a lot of rough puree of which I froze some for another day; it was good, but tasted pretty much like canned pumpkin.

Remember going to the pumpkin patch with your kids and choosing pumpkin can be great; just remember to pick up an extra one to make some soup or pie to enjoy. The seeds can be roasted and left over puree can be frozen and used in your favorite pumpkin recipes!pie

Homemade Pumpkin Pie

2 2/3 cups all-purpose flour, 1 tsp salt, 1 cup shortening

1/2 cup cold water, 2 cups mashed, cooked pumpkin

1 can evaporated milk, 2 eggs, beaten, 3/4 cup packed brown sugar

1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg

1/2 tsp salt

1. Preheat oven to 400 degrees F (200 degrees C).

2. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.

3. with lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll; ease dough into the bottom of the pie pan.

4.In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

It’s The Season

Posted by on Nov 18, 2013 in Blog, Frontpage | Comments Off

It’s The Season

In Ecclesiastes 3:1 “To everything there is a season…a time for every purpose under the heaven”.  Enjoy the season you’re in. Enjoy every minute, No matter the season it is always a fruitful season, complete with God’s blessings. (more…)

Healthy Choices

Posted by on Oct 10, 2013 in Blog, Frontpage, Pictures | Comments Off

Healthy Choices

Have you noticed that every major milestone in our lives is marked with food?  We have become a society that lives to eat instead of eats to live!

Mainstream media marketing bombard our senses so much that food has become another drug. During any regular TV program every other commercial is about fast convenient foods. Food that looks good, smells good, and tastes even better. (more…)

Going Bananas!

Posted by on Oct 4, 2013 in Blog, Frontpage, Pictures | Comments Off

Going Bananas!

Sometimes a bunch of bananas is just too much pressure for one person. Day after day you watch them ripen and you now you won’t   be able to eat them before the brown spots spread and they begin getting soft. Although overripe bananas are perfectly safe to consume, any people find the mushy texture distasteful. As many moms and bakers know, overripe bananas are excellent to use in cakes, muffins and loaves. The browner the banana the sweeter they become.bananas-ripe (more…)

Alhambra Cake – YuKosh Catering Hollywood, Fl

Posted by on Apr 27, 2011 in Blog | Comments Off

Alhambra Cake – YuKosh Catering Hollywood, Fl

Find the perfect solution to your sweets craving with our collection of indulgent homemade cake recipes to suit any occasion. We make the best ever cakes!

Fruit and cheese platter – Yukosh Catering, Hollywood Florida

Posted by on Apr 27, 2011 in Blog | Comments Off

Fruit and cheese platter – Yukosh Catering, Hollywood Florida

 

Assorted fruit and exotic cheese platter

Desserts

Posted by on Feb 1, 2011 in Blog | Comments Off

Desserts

We bake up the most delicious sweet treats with one of our best cake recipes, including Black Forest cake, carrot cake, pound cake, Jamaican fruit cake and delightful homemade cakes.

International Entree’s

Posted by on Feb 1, 2011 in Blog | Comments Off

International Entree’s

Enjoy special collection of trusted Caribbean and International entree’s and appetizers.

Valentines Menu

Posted by on Jan 30, 2011 in Blog | Comments Off

Valentines Menu

White or Dark Chocolate Coconut Rum Balls, Chocolate Bavarian Cream, Chocoholics or Strawberry Passion Cupcakes

Healthy alternatives without breaking your budget

Posted by on Sep 29, 2010 in Blog, Occasions | Comments Off

fruit-platter2

Our fruit platters are not just eye catching but fits your budget and please your taste buds