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!

Hanukkah, somewhat like Adam Sandler’s movie, to me seems like what could amount to eight crazy nights of eating, drinking and being merry-precisely everything the holidays should be.

I’ve decided to explore the food side of the holiday a bit out of curiosity. Our holiday season around these parts has already started to turn into eight crazy days and nights of eating…and then some. Still, I thought it necessary to at least pay a little homage to Hanukkah with a little Matzo Ball soup that meshes Jewish kosher tradition with a farm to fork approach more suited to the local market offerings from our immediate locale. I think I’ve come up with a meal that would do a Jewish granny proud and even managed to keep it kosher.

Speaking of the kosher diet, I must admit that I am quite lame when it comes to my limited knowledge on the subject so I did a bit of research before setting out. In the process I discovered a few great kosher wines I’d like to try. As if I needed another excuse to over-indulge during the holidays, Hanukkah provides additional fuel to stoke the furnace and possibly assist me in packing on a few extra pounds!

Matzo Ball Soup

Serves 4 to 6

INGREDIENTS

3 large eggs
3 tablespoons rendered chicken fat
1 1/2 teaspoons salt
3/4 cup plus 2 tablespoons matzo meal
10 cups Homemade Chicken Stock, or packaged organic chicken stock
3 medium carrots, sliced into 1/2-inch-thick rounds
2 medium parsnips, peeled and cubed
2 stalks celery, chopped
3 sprigs fresh thyme
1 leek, diced
2 clove of garlic,crushed
1 dried cardamom leave
Season to taste with salt and white pepper

Directions

In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1/2 cup water and salt. Add matzo meal, and whisk until combined. Fold in 1 tablespoon of chopped leek and one clove of crushed garlic. Cover and refrigerate batter until firm, 2 to 4 hours.
Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, add cardamom leaf and reduce heat to a simmer.
Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter.
Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots, celery, 1 clove garlic, remaining leeks, thyme, and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. To test if the matzo balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more.
To serve, fill the soup bowls evenly with soup and vegetables, allotting each person one or two matzo balls, depending on his or her appetite. Season to taste with salt and white pepper. Garnish with fresh sprig of thyme, and serve immediately.

Pastrami Reuben with Roasted Caraway Seed and Sauerkraut

Serves 4

1 lb. Smoked Pastrami, thick sliced
1 loaf dark Pumpernickel bread
16 oz. sauerkraut
1 teaspoon caraway seed
Swiss Cheese
2 Cups Thousand Island Dressing (See Recipe)

Directions:

1. Saute sauerkraut in medium sauce pan over medium-high heat.

2.Preheat small sauce pan over medium heat. Add caraway seeds and gently toss to roast. When seeds turn golden brown, remove from heat and add to sauerkraut.

3. Slice 8 slices pumpernickel. Layer pastrami, swiss and sauerkraut. Spread bread with Thousand Island Dressing and close.

4. Place in Pre-heated panini press or grill skillet and brown until cheese is melted and gooey. Section and serve.

Chosen as one of Oprah's Favorite things.

We love our Breville Panini grill, which was recently featured on Oprah’s Favori te Things show.

Wine Selection: Yarden Voignier 2006

General Information
Yarden Viognier was produced entirely from Viognier grapes grown in the Golan Heights. The cool climate, rocky volcanic soil and high altitude are proving ideal for this classic northern Rhone Valley variety. Fermentation of one third of the wine was in stainless steel and two thirds were in French oak, yielding a wine with generous fruit, good body and satisfying complexity. Best served at 55 degrees F.
Kosher For Passover