YaDa Chef Private and Personal Chefs

  Rebecca Beyer forages through the lenses of folk magic and plant lore. By  Jean Trinh  October 19, 2020 On a cool summer morning a few years ago, I joined a group of strangers and followed Rebecca Beyer, a witch and forager, through a lush green forest in  Asheville, North Carolina . As we traversed the woodland and crossed over creeks, we nibbled on tart wood sorrel leaves, learned to identify violets by their heart-shaped greens, and sliced red-lacquered reishi mushrooms off the sides of tree trunks. We were on a foraging tour in the Southern Appalachians organized by  No Taste Like Home , and Beyer, who’s now 33, was our erudite guide. With ornate tattoos peeking out from under her earth-toned clothing, she explained what edible plants were endemic to the region, and the folklore and history behind them. She also sprinkled in stories about magic spells that have been used with the local flora over the last few centuries. “[Plant] lore has kind of been cut out of foraging because n

1. Wipe down an 8 pound/3.6 kilo pumpkin with a wet paper towel. Evenly slice off the top quarter. 2. Scoop out innards 3. Replace the pumpkin top and bake on a foil-lined pan for about one hour at 375F/190C/Gas 5 4. Once your pumpkin is slightly cooled, remove flesh from the walls only. Leave at least ½ inch/1.25cm for stability. 5. Cube pumpkin flesh. 6. Combine in slow-cooker with 3 cans of low-sodium chicken broth for 4 hours. 7. Add 3 cups/750ml of milk, 1 cup/225g chopped bacon, 2 Tablespoons/30ml sugar, 1.5 Tablespoons/22ml pumpkin pie spice, and 1 teaspoon/5ml each: black pepper, curry powder, and salt. Blend with a hand-mixer. 8. Place pumpkin shell in a casserole dish. Pour in soup. Bake in oven at 375/190C/Gas 5 for 15-20 minutes. 8. Garnish with fresh sbay leaves and roasted pumpkin seeds. *For an even richer flavor, lightly brown pumpkin chunks with olive oil in a skillet before putting them in the crock pot. private chefs and event catering Palm Beach + Boca Raton + Fort

  This Strawberry Cream Pie. Full of fresh strawberries and cream cheese, it gets an additional boost of flavor from instant pudding mix! Serve this at your next get-together, and watch it disappear! Strawberry Cream Pie 1 (9-inch) graham cracker pie crust (pre made is okay) 1 container (16 oz.) fresh (or frozen) strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups whipped cream or whipped topping, divided Additional sliced strawberries for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the Co

Gerard Paul  September 11th, 2020  Cookware ,   Grilling & Outdoors   Aluminum foil – sometimes incorrectly called  tin foil  – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little  dull  at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives.  Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of  metal foil  or  metal leaf  composed of an  aluminum alloy  containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended application.  Just some of those applications include: Manufacturing thermal in

  Cerveza Patagonia plants a tree for every case of beer they sell. By  Andrea Romano   September 24, 2020 Hurricane  season can wreak havoc on your home, your car, and even your trees. Many people along the east coast have trees in their yard, which can be vulnerable to the harsh winds, rain, and floods that hurricane season brings. And if they live in a particularly volatile area, they’re always at risk of those trees being uprooted and damaged. But Cerveza Patagonia, a company that brews premium  beer  from the  Patagonia  region of South America, wants to protect your trees from potentially harmful hurricanes this year. Between now and Oct. 30, anyone can sign up for the company’s Tree Protection Program to ensure that if they lose a tree due to the hurricane, they’ll get a replacement for free. This new program fits perfectly in line with Cerveza Patagonia’s mission, which is to plant a tree for every case of beer they sell. “Being from Florida, I understand the pain of hurricane

  Afternoon tea tasty bite recipe. Who doesn't love chocolate. Being the evil ones that we are, we are using celsius instead of fahrenheit. Ingredients 300g dark chocolate, chopped 150g butter, chopped 1 1/2 cups (315g) caster sugar 4 eggs, lightly whisked 1 1/4 cups (190g) plain flour 1/2 cup (125g) sour cream 180g white chocolate, chopped 100g milk chocolate, chopped 150g frozen raspberries Cocoa powder, to dust Method Step 1 Preheat oven to 160°C. Grease a square 23cm cake pan. Line the base and 2 sides of the pan with baking paper, allowing the paper to hang over the sides of the pan. Step 2 Place the chocolate and butter in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly. Step 3 Add the sugar to the chocolate mixture and stir to combine. Add the eggs and stir to combine. Add the flour and sour cream and stir until just combined. Add the white