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  Author:  Lee Cook time:   15 mins Total time:   15 mins Serves:  4   Quick and easy! For no-fail results, make 12-24 hours in advance. Adapted from the “Live Chocolate Mousse” recipe in Mark Reinfeld’s and Jennifer Murray’s cookbook, The 30 Minute Vegan. Note: ingredients in my adapted recipe may not be completely vegan or “live.” ("Live" = no ingredients cooked or heat-treated). INGREDIENTS 3 ripe avocados, peeled and sliced ¾ cup agave nectar (I used the amber variety) 1 tsp fresh lemon juice ¼ cup + generous pinch of cocoa powder (more to taste) ¼ cup peanut butter pinch of cinnamon 1 tsp vanilla extract DIRECTIONS Combine all ingredients in a food processor until velvety smooth. Refrigerate for 12-24 hours. Serve topped with banana slices and halved peanut butter cups to really wow ‘em! Veggie Quest 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

  Food prices in the last year have gone up "substantially,” said one nutrition policy expert. March 1, 2021, 5:16 PM EST By Martha C. White Recent price spikes for food and gas have caught the attention of consumers, as well as analysts — who warn that the pain of higher prices will hit the most vulnerable populations hardest of all. The reasons behind the increases are myriad but generally can be traced back to one or more consequences of the pandemic: Logjams in the world’s supply chain are one culprit. The United Nations Conference on Trade and Development found that global shipping dropped last year, the first decrease since 2009. “The short-term outlook for maritime trade is grim. Predicting the pandemic’s longer-term impact as well as the timing and scale of the industry’s recovery is fraught with uncertainty,” the organization  warned . Pandemic-related production roadblocks also are contributing to rising prices for food and oil. Agricultural production is dependent on we

  Potatoes were introduced to to Europe by 16th century explorers. This is an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter. The word 'colcannon' is from the Gaelic cal ceannann' which literally means white-headed cabbage.  Starchy potatoes are best for light and fluffy mash. Serves 8 as a side 4 as a main 4 russet potatoes (about 2 pounds/900g), peeled and cut into large chunks 1-2 tablespoons/15-30ml/g Salt  6 tablespoons/86 grams 1 1/2 sticks unsalted butter   2 pounds/1kg   chopped kale, cabbage, chard, or other leafy green 3 green onions (including the green onion greens)/1 leek or 1 medium onion , minced (about 1/2 cup/118ml) 1 cup/250ml milk or cream 1-2 tablespoons/15-30ml/g Salt   Place the potatoes in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil. Cover the pot and turn off the heat. Let potatoes sit for 12-15 minutes or very tender. Dra

Our new uniforms, courtesy of Chef Uniforms , have arrived!  New look for a new year and we're loving the short sleeved jackets and comfortable pants. Our lightweight coats are easily laundered and are holding up exceptionally well. For ordering information: Chef Uniform Coats .     The pants are spectacular. They too are easy to clean, lightweight, breathe well, and allow us to move easily in the kitchen and galley. For ordering information: Chef Uniform Pants . personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

An Argentinian winery compared bottles of the same wine aged under the sea versus in the cellar head-to-head. By  Mike Pomranz  Once seen  as a winemaking novelty —or something that happens  because your ship sank  and you didn't have any other choice— aging wine underwater  may be heading towards the mainstream. A winery in Argentina has announced the results of their oceanic aging experiment, and the difference between the sea wine and the control bottles has been billed as "stunning." The Rio Negro-based winery Wapisa—part of Bodega Tapiz—initially announced its "coastal terroir" initiative this time last year, according to Decanter, submerging 1,500 magnums of their 2017 Malbec-blend at a mix of depths between about 20 feet and 50 feet underwater in the Atlantic Ocean off the coast of Las Grutas. After nine months of lounging about at sea, these bottles were then brought ashore and taste-tested alongside identical bottles that had been forced to vacation in

  This wonderful sandwich has stood me in good stead on many journeys. Indeed, it fed one of my editors and his wife all the way to Rome. It comes from a charming book by  T. Earle Welby ,  The Dinner Knell  (Methuen 1932). It is a great standby on British Rail where the buffet is temperamental to say the least. I always carry my own food and drink, together with ice and napkins. - Jennifer Paterson INGREDIENTS a very thick  rump steak  the size of the  loaf 1   sandwich loaf  of the best quality some big flat  field mushrooms salt  and freshly ground  black pepper METHOD The steak should be about  4-5   cm / 1½-2   in.  thick, cut from some fine well-hung animal. Cut one end off the loaf and remove as much centre crumb as necessary to allow the steak and mushrooms to fit in snugly when cooked. Grill the meat fiercely on either side but keep it very rare. Take from the fire and season well on both sides, then insert it into the hollowed loaf. Grill enough mushrooms to cover the meat pl

  This is a very basic pasta recipe.  You can use it for any shape you want.  Some of the most delicious food is “peasant “ food, and this is one of them.  Pasta made with egg is  more common in the northern regions of Italy, such as Piedmonte, or Emilia Romagna. 1-2 servings  100g/3.5 oz/a little more than 3/4 cup All purpose (Strong) flour, 00 is the best 1 egg 1/2 teaspoon/2ml olive oil If making by hand.  Put flour on the counter top in a mountain shape.  Make a well in the middle.  Crack an egg in a bowl and  beat it to break it up.  Pour the egg in the center of the well. Pour in the oil.  Slowly with the fork start mixing the egg into the flour by pulling a little bit at a time from the inside. Once mixed (it will be crumbly) bring everything together with your hands and knead for 10 minutes or the dough is smooth and will bounce back when you poke it gently with your fingers.   If using a processor, add the flour, egg and oil.  Pulse on and off or 5-6 times, then let it run for