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Though many people are aware of the origins of chocolate in ancient Mesoamerica, fewer know that it was valued for more than its flavor: cacao beans, from which chocolate is made, were used as currency across Mesoamerica. Today, the idea of paying for goods and services with food seems foreign to most in the Western world. The practice of eating things that we consider currency, though, is certainly not unheard of:  a rising culinary trend  has restaurants and companies topping everything from sushi to Kit Kat bars with gold. The use of cacao beans as money was unique, even in the context of the barter-based trade economy that spanned the Americas, and reflects the elite status cacao held in Mesoamerican society. Cacao’s role as currency may have had a more important role than previously considered in its transition from the New World to the Old World. Cacao and the Maya Cacao had a central place in Maya society, one that is often overshadowed by its importance in the later

Creamy or chunky, with chocolate or with jelly,  peanut butter has been an American staple for generations. National Peanut Butter Day is observed annually on January 24th. The early peanut butter made by the Aztecs and Incas around 1000 BC was more of a paste and not nearly as creamy as the peanut butter we know now. Peanut butter didn’t become widely used until the 20th century. First, the peanut had to be considered more than animal feed, which it was until the late 1800s. At the turn of the century, inventions that made planting, cultivating and harvesting the legume (the peanut isn’t a nut at all) made it possible to see the peanut as a retail and wholesale food item. (See more by visiting  National Peanut Day  -September 13) Peanut butter is a good source of vitamin E, B6, niacin, calcium, potassium and iron, is packed with protein and is rich in healthy monounsaturated fat. We can thank four men for the inventions and processes that bring us the creamy, smooth pea

There is an art to making those wonderful rolls and every crusty bread you find in France. There are also rules to make sure you are gett ing only the finest of products. We have been working to Take the Mystery Out of the Kitchen. Below you will find a recipe that will result in the most delicious, crusty on the outside and chewy on the in with a wonderful crumb. Let us first explain a bit about the rules all French bakers (at least in Paris) must abide by. Article 1 -- Bread called "pain maison" or an equivalent name can only be sold under those names if the bread has been entirely kneaded, worked and cooked on their place of sale to the ultimate consumer. However, this denomination can also be used when the bread is sold away from the premises to the ultimate consumer by the professional who ensured that the operations of kneading, shaping and cooking occurred at the same place. Article 2 -- Bread called "pain de tradition française", "pain tradi

Today is National Blonde Brownie Day. Fire up that stove! INGREDIENTS 2 1/4 cups/270g all-purpose/plain flour 2 1/2 teaspoons/12g baking powder 1/2 teaspoon/2g salt 1 3/4 cups/264g packed brown sugar 3/4 cup/170g (1 1/2 sticks) butter or margarine, softened 3 large eggs 1 teaspoon/5ml  vanilla extract 2 cups/340g (12-ounce package) Semi-Sweet Chocolate Morsels PREHEAT oven to 350F/180C/Gas4 Grease 15 x 10 inch/38 x 25cm jelly-roll pan. Combine flour, baking powder and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Spread into prepared pan. BAKE for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack. 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

General  gift vouchers  can be used towards any  chef  service we offer: catering,  personal chef , dinner party, cooking classes or  private  cooking classes. This is the most popular  gift certificate , as it allows YaDa Chef  to work with the recipient to create something that fits their needs. Give the gift of great food – a unique and thoughtful present that will be truly appreciated. The recipient will receive an attractive, customized voucher. We offer customized gift certificates for all of our personal chef services.  Ask us about our promotional pricing and additional savings! To order, call 954-367-YADA (9232) or email info@yadachef.com . personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com

Easy, easy... Here is a flourless pancake - an option for your next breakfast or healthy snack. The Skinny, Skinny Pancake { Serves 2-3 } 1 mashed, super ripe banana 2 eggs Oil for the pan [ palm oil or coconut oil ] My additions: a bit of pumpkin pie spice, 2 tablespoons of ground flaxseed [ this really, really holds the mixture together ], a bit of vanilla, & a dash of cinnamon. Optional: all-natural maple syrup + berries + Directions: mash your banana with a fork. In another bowl whisk eggs. Mix eggs & banana together. Put the cooking oil in the pan [ on low-medium heat ]. Add a silver dollar-sized amount to the pan. Let the cake set for 30 seconds [ or when the center bubbles ] & flip it! Enjoy with berries & a bit of syrup. Option: if you’re pressed for time use a blender to mix your ingredients. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YA

Do you need a quick meal on a COLD winter's day? Try my Pressure Cooker version of Beef Stew that is in Stay Fit Eat Allergy Free Beef Stew in a Hurry Like most  slow cook meals, beef stew most likely came about to make tough, chewy cuts of meat manageable. The upside was that these cuts of meat were chock full of flavour. The thick rich sauce along with the potatoes and whatever root vegetable was in the house made a hearty meal. Serves 4 1 1/2 pounds/565g boneless chuck cut into 1 1/2 inch/4cm cubes 3 tablespoons/45ml potato flour 1/4 cup/60ml canola oil 1 large onion, chopped 2 teaspoons/10ml sea salt 1 teaspoon/5ml black pepper 1 bay leaf 1 teaspoon/5ml dry thyme 1 clove garlic, minced 2 stalks celery, sliced 1/2 cup/125ml dry red wine 3 1/2 cups/875ml beef stock 1 pound/450g potatoes cut into 1 1/2 inch/4cm cubes 1 pound/450g carrots, cut into 1 1/2 inch/4cm cubes 1 cup frozen peas or cut green beans Toss meat in flour to coat. Heat oil in cooker over medium high heat.