P.S. I Love You

 

Food is love! It is somewhat of a mantra…at least around our household. The care we place upon gathering up a meal in our home borders on the absurd to most. Yes, we sweat the details. From where, how and by whom our locally grown food is produced to the way we season and even how we plate the food. Food blogging peculiarities aside, we lavish our food with love!

Feeding those you love is one of the ultimate signs of caring. Not only are you nurturing your loved ones nutritionally,  you are also feeding their soul and showing them you are willing to take the time for their well being. This sentiment extends out beyond your immediate household. We often entertain guests in our home and one of the first thoughts on our minds in menu selection. Painstaking care is shown to those who sit at our tables, whether be it a holiday gathering, special event, or just a simple meal shared over great conversations.

Nothing says “I Love you” like a full belly and a glad heart!

Here is a great little recipe to share with your loved ones this Valentines Day. The love of my life just happens to be out of town on business this week and I can’t wait to cook her up some loving!

P.S. I Love you Baby!

Apple Pie Griddle Cakes with Caramelized Apples, Walnuts and Caramel Cinnamon Cappuccino Mascarpone

Ingredients:

3 tablespoons unsalted butter

3 tablespoons sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 baking apples, sliced

3 large organic, free range eggs

½ cup milk

½ cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon of salt

Preparation:

Preheat oven to 400º F. In a large ovenproof skillet (see Note) over medium heat, melt butter. Stir in sugar, cinnamon, and nutmeg. Add apples and sauté until slightly tender, 6 to 7 minutes.

In a medium bowl, whisk eggs. Add milk, flour, baking powder, and salt and whisk until blended. Pour egg mixture over apples. Bake until puffed and golden, about 18 minutes.

Remove from oven and let stand for 5 minutes. Cut into wedges and serve topped with caramel cinnamon cappuccino mascarpone and a sprinkle of cinnamon and powdered sugar.

*NOTE: A Black cast-iron skillet works well.

Caramel Cinnamon Cappuccino Mascarpone

Ingredients:

8 oz. Mascarpone Cheese, at room temp

2 tablespoons instant caramel cappuccino powder

2 teaspoons sugar

¼ teaspoon roasted Saigon cinnamon

Preparation:

In a medium blending bowl, place mascarpone, cappuccino powder, sugar and cinnamon. Whip with a wire whisk in the mixer for about 3 minutes until all ingredients are well mixed, mascarpone should be peaking. Chill and serve.

 

LOVE WHAT MATTERS!

Sweet Potato Hash with Saged Sausage and Granny Smith Apples

 

Recently, I’ve become quite fascinated with the a.m. meal, exploring breakfast with a reckless abandoned. To me, it seems to be a meal with infinite possibilities and I have made it my mission to explore every creative avenue. From savory ham and cheese scones to sweet sticky buns, handmade bagels and every point in between. The greatest of my obsessions is hash.

 

Hash is defined at www.epicurious.com as such:

 

hash
n. A dish of finely chopped meat (roast beef and corned beef are the most common), potatoes and seasonings, usually fried together until lightly browned. Other chopped vegetables, such as green pepper, celery and onion, can also be added. Hash is sometimes served with gravy or sauce. hash v. To chop food into small pieces.

 

With that notion, I’ve taken to slicing and dicing this and that, mixing concoctions with the fury of a mad scientist! I fully intend to document the most brilliant of my creations and who knows…

 

Maybe they will appear on a menu somewhere, some day?

 

Fresh Saged Pork Sausage

 

1 ½ lb boneless pork shoulder, cut into 1”stips and chilled

2 tablespoons fresh sage, chopped

2 tablespoons fresh thyme, chopped

1 clove garlic, minced

1 teaspoon onion powder

1 teaspoon kosher salt

1 teaspoon fresh ground pepper

 

Place pork strips onto a metal baking sheet and season with onion powder, pepper and salt. Pass 1” pork strips one at a time through KitchenAid stand mixer meat grinder attachment or similar. Alternate by adding pork and fresh ground sage and thyme, process mixture until finely ground. Transfer to large bowl. Add garlic. Using moistened hands, mix sausage just until blended.  Crumble loosely and brown sausage in large skillet over medium high heat.

 
Sweet Potato Hash

 

1 ½ lb Fresh Saged Sausage, browned

2 large sweet potatoes, cubed

2 Granny Smith Apples, cubed

1 medium yellow onion, diced

1 1/2 tablespoon fresh thyme

1 ½ tablespoon olive oil

1 tablespoon unsalted butter

½ cup grade a maple syrup

Pinch each of Sea Salt and Pepper

 

Drizzle a baking sheet with olive oil. Place sweet potatoes and apples on sheet and season with pepper, salt and thyme. Roast in a 400º oven for 15 minutes. Set aside and allow to cool slightly.

 

Add butter to large a skillet and heat over medium heat until melted. Add onions and sauté until slightly browned. Add saged sausage and toss until combined. Add roasted sweet potatoes, apples and ½ cup maple syrup. Sauté for 5 minutes over low heat, gently turning so as not to mash the potatoes and apples.

 

*Serve topped with an egg sunny side up and fresh thyme.