Edvina Cooks

🍽 What I Offer & How to Book Me 🍽
⠀
PRIVATE CHEF SERVICES : Personal or business events, cooking classes and private yachts. I do not do catering because I want my food to be served in courses and at the perfect temperature vs. pre-made food.
⠀
MY FOOD : Healthy, vibrant, creative, full of flavor, and most importantly full of love. I have explored global gastronomy my entire life, therefore I can prepare any type of cuisine desired.
⠀
BEHIND THE SCENES : Each event requires a tremendous amount of pre-planning that most people are never aware of. From menu creations to provisioning the freshest ingredients available from local farms for your event. Every detail is extremely important to me.
⠀
PRICING : Set by person or per event, and is ultimately determined by your food preferences and the final menu which we will discuss in detail after booking. Events over 10 people will require an assistant fee.
⠀
TRAVEL : I reside in the Miami area and my price will include travel within one hour radius of downtown Miami. I can and do travel to different states or globally for an additional fee and all travel expenses.
⠀
YOUR KITCHEN: You provide your kitchen, cookware and serverware. I provide my positive energy and everything else, including my spices and tools.
⠀
BOOKINGS : Please book your requested date at least 30 days in advance. A 50% deposit is required to secure your desired date with balance due the day before the event.
⠀
CONTACT ME : via email in or DM me via Instagram to check my availability.

🍆For the obsession with 🍆

Summer crostini variations

The only normal cold summer soup is CHAMPAGNE 🍾🥂🍾
⠀
What other champagne can be better than vintage
⠀
Beautiful photography by

How can you not fall in love with Paris or just fall in love in Paris over and over again?!
⠀
The Parisienne charm is in every wall, street, and corner of the city, absorbed with the greatest history of so many talented artists, poets, musicians, chefs, architects… Immerse yourself into that obsolete existence, feel the energy of the new era where people are naturally enjoying life, beautifully dressed while elegantly sipping coffee or savoring a refreshing glass of wine at lunch.
⠀
It’s the lifestyle, lifestyle that constantly reminds you to live here and now, today is the day to do all the things you’ve left behind, today we are living to the fullest!
⠀
We are born to experience pleasure in its all forms, find it in everything you do: work, fun, love, life.
⠀
Yes, I am a hedonist and I’ve allowed myself to make love to this one life I have!
Allow yourself!

There is something about that fresh baked bread, that seductive aroma coming out of French bakery that lures you in for the enticing most delicious baguette. What can be better than a bite of soft and crunchy bread with sweet creamy butter, fruit jam and a cup of sultry black coffee.
⠀
Take me back!
Cherchez la femme avec une baguette 🥖

The perfect chop

🦐 It’s all about langoustines 🦐

🍊🍋Roasted beets carpaccio with citrus segments 🍊🍋

INGREDIENTS
⠀
4 Medium-Sized Beets
1 Blood orange Orange
1 Pink grapefruit
¼ Cup Mandarin Olive Oil
2 Tbs sweet sushi rice vinegar
1 Dash Smoked Maldon Salt
1 Dash Fresh Ground Black Isot Pepper
Microgreens
Chives

METHOD
⠀
Roasted Beet Preparation

Preheat oven to 350 degrees.

Wash beets thoroughly

Wrap beets individually with aluminum foil, place on sheet tray into oven.

Bake in oven at 350 degrees until knife tender, around 1 hour or more depending on the size of the beets.

Remove from oven and allow to cool.

Gently remove the skins and stem.

Citrus Preparation

Using a very sharp knife cut oranges and grapefruit into segments and put in a bowl, squeeze out the juices left from segments and reserve.

Separately whisk mandarin olive oil with sushi rice vinegar and reserved citrus juices.

Roasted Beet Preparation

Slice beets into thin circles, arrange on the platter

Add citrus segments all around.

Drizzle with vinaigrette.

Sprinkle with salt and isot pepper

Garnish with microgreens and finely chopped chives.

We celebrate the international women’s day on March, 8 but today women of Ukraine are facing life and death every second of the day, today they aren’t just women, they are worriers and protectors of their children and their land. It’s incredibly painful to realize that in 2022 this unthinkable nightmare is someone’s reality. The feeling of helplessness and sadness is so overwhelming. The heart is aching, the whole word is crying… Our collective support and energy of love and giving must prevail…
⠀
Dear beautiful women - you are the delicate but strong flowers of our planet, without you the world is simply an empty place, you make it bloom, blossom and flourish! 🌹
⠀
You are the essence and the moving power of the universe! You create, you give, you love, you are the LOVE that this universe lives by.
⠀
❤️‍🩹

The recipe is posted on

I’m very honored and excited to announce my first live cooking event on It will take place on Tuesday February, 22 eastern. Click on the link in my bio to get to the stream and my kitchen.
Tune in, cook with me, ask questions and enjoy the show! Can’t wait to see you there soon ❤️🙏🏻

Amazing photography

Always keep gourmet foods in your pantry! Your little savers of the day.
Unexpected guests will be delighted and no stress for you.
I stock up at for the best global selection and quality. My favorite duck foie gras and pequillo pepper confit are to die for 🔥

The happiest, healthiest and most delicious ingredients are found from Mother Nature and resourced for us by our amazing farmers. Support them and eat better!

Here is the list of few of my favorites:

🍓🎂Pavlova 🎂🍓
Ingredients:
8 egg whites, room temperature
2 cups confectioners sugar
2.5 or 20 grams tsp corn starch
2 Tbsp lemon juice
1/2 Tbsp vanilla extract


Marbled Mascarpone Cream:
1/5 cup of strawberries
1/2 cup of fresh orange
1 cup of heavy cream whipped
1/2 cup mascarpone cheese
1 tsp vanilla extract
rosemary sprig and pomegranate arils to garnish

Preheat the oven to 225 F and line a large baking sheet with parchment paper or silicon mat. I used a few plates (large and small) as a guide to draw a 10 inch circle, then a 4 inch circle inside it. Place the form underneath the silicon mat and use it as a guide for your pavlova size. Or simply draw right on the parchment paper and place it on the tray, pencil-side-down.
In a stand mixer with whisk attachment, beat 8 egg white until foamy and gradually start adding the sugar. Whisk on high for up to 10 minutes. The mixture will be stiff and glossy.
Stop the mixer, add lemon juice and vanilla extract. Sift in the corn starch and continue whisking for another minute or until well blended.
Using a spatula transfer the meringue immediately onto a silicon mat or parchment paper and form a wreath according to the drawing.
Bake the pavlova at 225 F for 2 hours. Then turn off the oven and with door closed, let it sit inside the oven overnight to cool completely. Remove pavlova from the oven and leave it at room temperature for up to 2 days or assemble and serve right away.
To make the marbled mascarpone cream, 1/2 cup strawberries, ½ cup orange juice. Bring to a light boil, stirring frequently, for a few minutes. Let the sauce cool completely.
In the bowl of a standing mixer using the whisk attachment, beat the whipping cream, mascarpone and vanilla extract until soft peaks form, about 2 – 3 minutes. Stir in the berry sauce right before u serve it, don’t make it into one smooth cream, so it looks marbled.
Use a large spoon to dollop the marbled mascarpone cream onto the pavlova. Garnish with strawberries, fresh pomegranate arils and rosemary sprigs. Enjoy! 🎄

These incredible oysters from need a special recognition, they are so creamy, silky, decadent and luxurious. They are great raw but sometimes I love them grilled, highlighting the texture and the delicate flavor of the oysters. It is very easy to make them as a special appetizer but the burst of the flavors along with charred aromas of alder wood smoker chips create a unique surprise for your palate. I prefer skipping the garlic and cheese as I find those ingredients overpowering and distracting from the original taste and rather using herbs and regular lemon or Mayer lemon to gently intensify the deliciousness of the oysters.

This is the recipe of my compound butter that I love to use for this dish. Prawns, lobsters, langoustines would also love to be bathed in these flavors, so make extra:)
⠀
1 stick salted butter, at room temperature
⠀
1 tablespoon chopped fresh cilantro
⠀
1 tablespoon chopped fresh chervil or parsley
⠀
1 tablespoon chopped fresh tarragon as an option
⠀
1/2 juice from fresh lemon or (Mayer lemon)
⠀
Grated zest of 1 lemon
⠀
Freshly ground black pepper
⠀
In a bowl, mash together butter, herbs, lemon juice, zest and pepper or you can use hand mixer for faster results.

Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

For oysters cut some butter and let it become soft so you can pour on oysters while grilling them.

Set your grill on 500 degrees. If you have wood chips for extra smokiness, add them to your fire grill before you start grilling them. Put your shucked oysters on the grill, add the butter with a spoon, cover, let the cook for a few minutes. Just keep an eye on oysters, I won’t give you the exact time when they are ready, but it’s quite easy to see it. Serve immediately,

Sit back, pour a glass of cold champagne and indulge your exquisite meal. 🥂

🥂Beautiful elegant NYE dinner🥂 Thank you for delicious ingredients 🤍🙏🏻🤍

My dear lovely friends and followers!


🎁🥂Happy New Prosperous Year to all of you!! 🥂🎁
⠀
Looking back at last years ‘ post, to all the changes I’ve made in my life and all the dreams I followed, 2021 brought in even more success, more exciting opportunities and unforgettable experiences. This year was quite extraordinary, I’ve traveled the world, worked in many parts of it with very unique clients, met incredible people, found meaningful relationships loosing along the way meaningless ones, building the energy of creativeness and attracting likeminded ones. It is all the part of our growth and progression, it’s a natural process. Being in synch and aligned with those who project the same trajectory is a very important part of our development.
⠀
My greetings to you come from my heart and I wish your life be a wonderful journey, each of us have our own paths, let’s be present in a moment and enjoy every step we take and appreciate the beauty of it! Be thankful and happy of all you have! Our experiences, mistakes, ups and downs, falls and rises are the greatest guidance to our own selves. Always follow your heart!
⠀
I’m very happy and fortunate to be surrounded by such special and wonderful people! Thank you for being there for me and always supportive. I believe that kindness and love prevails it all. Be open, aware and compassionate, you will always attract what you feel. It’s a blessing for me to see the world through beauty, love and magic! I only share positive energy, kindness and generosity and will continue to do so!
⠀
With Love, E 🤍

🍒Merry Christmas and Happy Holidays!🍒

Let your journey be the sweetest, brightest and most ripen Cherry on top!

Taste it, feel it, live it, enjoy it!
You are magic so let yourself shine through! ✨🥂✨

What else is possible? Can it be even more magical?


🎄

🎉 What’s on the menu? 🎉

The more simplistic and intricate your menu is the easier is to execute it. While indulging your meal at your own pace and comfort but at the same time feeling as if you at a Michelin star restaurant. Less is more.

I believe creating an exquisite menu with very few item in it is the way to go. You can prepare some of the things ahead of time and finish the main courses at the time of service.

Meanwhile you should take a relaxing bath, get creative with your outfit, put on your makeup and do your hair. Looking fabulous and glamorous, feeling rested and excited rather than stressed out and rushed is my ultimate choice.

This is my menu for NYE, it’s simple yet elegant and easy to manage.

🍋🦞Baked with herbed butter🦞🍋
⠀
Ingredients:
⠀
2 lb langoustines or large prawns in their shells
1 stick of high quality butter
1 Mayer lemon
2-3 cloves garlic
Parsley
Cilantro
Tarragon
Fresh black pepper
Salt
GF bread crumbs
⠀
Method:
⠀
1 Using a very sharp knife and gloves cut langoustines in half, wash out the gut under very cold water. Dry the seafood with paper towels. Put aside
2 Let the butter soften to room temperature. Chop up the herbs, zest the lemon and squeeze out the juice, add pressed garlic, salt and pepper. Mix it well until smooth, you can use your for easier texture achievement.
3 On the baking tray assemble the langoustines flat, spread the mixture of herbal butter on each of them and sprinkle very little bread crumbs just to give it a nice crunch.
4 On 400 degrees bake the langoustines for 6-8 minutes depending on their size.
5 Serve them with creamy polenta as a main course or just as is an appetizer and squeeze a little more lemon juice before you serve it.
6 Enjoy, it’s amazing! 🦞

🦞 I’m so scared to cook seafood dishes 🦞
⠀
That’s the sentence I hear a lot. There is nothing easier than working with seafood. First rule is to find the freshest quality ingredients and it’s quick and easy after that. Not overcooking it is another main aspect, the meat on most seafood is gentle and can have a rubbery effect if you don’t remove it from the fire on time, that comes with a little bit of experimenting and the experience, but trust me, it’s rather quick than not.
⠀
Tips:
⠀
1 Make sure that the pan is hot and not overcrowded when you are cooking shrimps, scallops, squid.
2 Always soak your seashells to remove all the sand, wash few times in cold water until the water is clean.
3 Pat dry scallops and shrimps, so there is no access water, aid drying the scallops in the fridge overnight is another great way to insure it cooks crispy on the outside and tender on the inside.
4 The color of the shrimps changes super quickly and you can visually see that it’s already cooked. As soon as clams or mussels open their shells after steaming in covered pan they are ready to devour.
⠀
If you have questions or you need help with anything specific just dm me, always happy to help.
Photograhy by

🍸🧊Holiday Cocktail🧊🍸
⠀
I love refreshing herbal flavors, this cocktail is it!
⠀
Ingredients:
⠀
Prosseco
St. Germain, it’s an elderflower liqueur
Lime ( when caviar limes are in season I prefer them)
Fresh spearmint
Edible flowers for decor
For blue ice: brew Butterfly pea flower tea and make ice cubes, circles or any other shapes you like.
⠀
Step 1: Muddle the Mint
Briefly muddle the mint in your serving glasses, or rub between your palms. This will get the oils moving to impart all that tasty mint flavor into your hugos! Add the mint and a few slices of lime or lime juice to each glass.
⠀
Step 2: Assemble
Add the blue ice and your elderflower liqueur to taste to each glass…
…and then your Prosecco…
⠀
Step 3: Serve
Briefly stir to combine add the edible flowers. Sip and Enjoy!
⠀

A festive and easy dish for your Party 🥂

Seared with berry sauce

Ingredients:

4 slabs fresh grade "A" foie gras from , each 1/2-inch thick, lightly scored in a hashmark pattern on one side
Blackberries
Black or red currants
Mayer lemon
Bay leaf
1teaspoon honey
Sage
Salt&Pepper

For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down. It should immediately start smoking, sizzling, and rendering fat. If it doesn't, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.

For the sauce: In a sauce pot cook down the berries till it’s thick, add bay leaf in the end and let it cool off, add Mayer lemon zest, little bit of honey to cut of the acid, fresh pink pepper and fresh sage, it gives a unique flavor.

To plate: Spoon some berry sauce onto four individual serving plates and place 1 slice of foie gras on each. Top with a slice of quince marmalade , coarse sea salt and fresh black pepper and sage leaf. Serve immediately

🍐Pear upside down pie🍏

Ingredients:

For the dough:

1 1/2 sticks of butter
3 eggs
1 teaspoon vanilla extract
Pinch of salt
Lemon zest from 1 lemon
3/4 cup coconut sugar
2 teaspoon baking powder
1 Tablespoon lemon juice
180 grams gluten free flour Brand

For the bottom layer:

4 Bartlett pears
3 Tbsp coconut sugar
2 Tbsp coconut oil
Juice from 1 lemon

Directions:

1 Preheat oven to 350 degrees F (175 degrees C).
You will need 9x9 round baking pan

2 In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla and lemon juice. Combine flour, baking powder and salt, add to the creamed mixture and mix well until the batter is smooth. Do not overwork the batter, gluten free flour can become rubbery if you do.

3 Peel the pears, slice them add to a pan, add sugar, coconut oil and lemon juice and let it all slowly cook for 8 min or so till it caramelized. Transfer the fruits to the baking pan, leave the leftover caramel sauce and reduce it till it’s thick, later when it will be ready, you will pour it over your pie.

4 Pour the batter over the fruits, spreading it all evenly. Bake for 50 minutes in the preheated oven. Use a wooden stick or a matchstick to check on the cake, if it’s dry, it is ready.

5 Let it cool off and drizzle the caramel sauce over it, serve it with some oat milk vanilla ice cream