“Cooking is LOVE made visible…” – Anonymous

“Wine to me is passion. It’s family and friends. It’s warmth of heart and generosity of spirit.” – Robert Mondavi

I grew up with the understanding that food tastes better when made with love. When I was sick in bed and my taste buds were shot, my mother’s homemade soup would always make me feel better. And it was always delicious. When my daughters cook my breakfast on Mother’s day, I find myself going for seconds… sometimes thirds. Again, delicious. And of course, when my husband offers to make dinner for me on those infrequent but extremely well thought out occasions, I find myself savoring every bite as though it would be my last.

Love is one of those invisible ingredients that is necessary to every dish you create. After all, a recipe on paper (or online!) has no SOUL… It is the cook’s responsibility to bring soul to the recipe!

Inspired by LOVE and all things red, pink, and festive, we created a memorable dinner menu paired with some fabulous wines this year for Valentine’s Day. Our dear friends joined us as we paraded through courses of decadence. Here’s what we noshed and sipped on!

Charlot Tanneux Champagne Brut Cuvee Micheline 2008 – Suggested by colleagues and clients alike, I decided to bring home a bottle of this beauty for our special evening. This is a super sultry bottle of bubbles. Kudos to winemaker Vincent Charlot who clearly knows that the foundation of a stunning champagne is first and foremost, is to be a stunning WINE. This bubbly is rich, with a confusing but delicious combination of crisp and cooked apples, white fruits, flowery aromatics, and a seductive sweetness that is perfectly balanced. The perfect start to the evening!

Beet Tartare with Chevre and Maple Chili Pecans paired with A. Mandria Patrimonio Rose 2014 – We topped a composed salad of arugula, beets dressed in balsamic, and chevre  with maple-chili glazed pecans. This dish begged for a rose to be paired with it, and I couldn’t imagine a better one than this Corsican gem. Rose petals, strawberries, and citrus on the nose… Melon and stone fruits on the palate. It was a perfect match! Click here for the Beet Tartare recipe…

Egg Yolk Ravioli with Sage and Pancetta paired with Domaine Thibert Pouilly Vinzelles Les Longeayes 2012 and Domaine Bzikot Bourgogne Blanc 2013 – Velvet. That’s the word that came to mind when I tasted the perfectly runny yolk that oozed out of our ricotta and egg filled homemade raviolis into a sauce of butter, stock, sage, and pancetta. This called for a wine with some acid to pair with it. Some of my favorite producers of white Burgundy came to mind… I actually appreciated both wines with the ravioli. The Vinzelles was a better match on paper due to the richness of the wine and the buttery-“velvety” style of the sauce but the acidity of the Bzikot really cut through the decadence of the sauce and made for a perfect match. Thanks to our dinner companions for bringing the Bzikot wine – it was so nice to taste 2 very different style of white Burg with this dish! Click here for the Egg Yolk Ravioli recipe…

Braised Short Ribs with Swiss Chard and Potatoes paired with Chateau Rayas Ch du Fonsalette 2000 and Rovellotti Ghemme Chioso dei Pomi 2008 – OMG. Loved this short rib preparation. After it braised, it finished off in a 400 degree oven to almost “crisp up.” So the meat had a bite to it on the outside and was super tender once we cut into it. The velvety sauce along with the swiss chard were a great foundation for some complex and structured wines. We had two fabulous bottles. We decanted the Ghemme for almost 2 hours, and it evolved into a smooth and elegant pairing with luscious dark berry tones, aromatic violets, and structure that softened into great complexity. SO ethereal. Such a great pairing. However, I think I practically went into a trance when I took a sip of the Rayas. This 2000 vintage of juice from the Fonsalette property is labeled as Cotes du Rhone – but make no mistake… it IS a VERY serious wine! A lovely Rhone blend of red varietals, the wine is creamy and textured, game-y with lots of garrigue, some herbal tones and even a little bit of licorice. In my opinion, this wine was perfect with the short ribs and accompaniments. Click here for the short rib recipe!

Simply stated, the inspiration for the meal came form love, exuded love, and was served to those I love. Made with Love <3

This is one of my favorite “special occasion” recipes that reminds me of the flavors that I grew up with. I used to take for granted the exotic aromas, colors, and tastes of the foods from my childhood, from my parents’ birth country. But now I embrace them and search for the perfect pairings that will only enhance these fabulous flavors!

My mother taught me at a young age that every aspect of Indian cooking has a practical “reason” or benefit. For example, Turmeric is used in almost all Indian recipes, and has an extensive medicinal repertoire! Everything from its antioxidant qualities to its anti-inflammatory uses, has awarded this amazing spice its invaluable reputation. Additionally, the use of ginger in almost all of my childhood meals was used to aid in curing sore throats, colds, and even used in preventative measures. Roasted Fennel seeds are a common “after dinner treat” that aid in digestion. While many of these ingredients add flavor and depth, Indian food is also known for its heat – both warm and spicy!

Riesling is known to be an optimal pairing for spicy foods. I find that the acidity in the 2012 Donnhoff Estate Riesling offers a perfect balance to the wine, and the sweetness of it pairs perfectly with this dish. Enjoy!

Chicken Tikka Masala

Serves 4 dinner portions

For the marinade:
1 cup whole milk yogurt
6 garlic cloves, minced
2 tablespoons grated fresh ginger root
2 teaspoons ground turmeric *
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala *
1 tablespoon kosher salt
2 lbs boneless skinless chicken thighs (make small slits in pieces of chicken before marinating)

* Can be found at specialty markets and grocery stores, or at Specialty Asian/Indian grocers – or try Kalustyans

For the sauce:
2 tablespoons plus 1 teaspoon canola oil
¼ cup blanched whole almonds
1 large onion, finely chopped
4 large garlic cloves, minced
2 teaspoons grated fresh ginger root
2 teaspoons ground cumin
2 teaspoons ground coriander
¼ teaspoon ground cinnamon
2 teaspoons fresh chopped serrano chili or 1 teaspoon ground cayenne **
1 teaspoon garam masala
1 28 oz can Jersey Fresh pureed tomatoes OR 2 to 3 (14 to 15 oz) cans whole tomatoes, chopped, juices reserved
Pinch of sugar
½ cup heavy cream
½ cup chopped fresh cilantro leaves (optional)

** This dish is moderately spicy. The heat level can be adjusted by adding more or less chili or cayenne according to your preference.

Marinate the chicken: Combine the first 8 ingredients together in a large bowl. Add chicken and combine well. Marinate overnight in the refrigerator.

The next day, grill the chicken (wiping off any excess marinade) on a hot grill or grill pan, or you can broil it – for ten to twelve minutes, or until charred in certain areas. CHICKEN WILL NOT BE COOKED THROUGH AT THIS POINT. Remove from grill/ grill pan/ oven and cut into 1 inch pieces. Set aside.

Heat 1 teaspoon of oil in a small pan. Add blanched almonds and sauté at moderate heat until slightly browned stirring constantly, about 5 minutes. Let the almonds cool completely, and then pulse them in a food processor until finely ground. Set aside.

Heat the remaining 2 tablespoons of oil in a large enameled cast iron casserole (I used my Le Crueset.) Saute the onions, garlic, and ginger over moderate heat, about 8 minutes. Add the next 5 ingredients and sauté for about 1 minute. Add the tomatoes (if not using Jersey Fresh, add only one and a half cans of the reserved juices,) sugar, and season with salt and pepper. Cover partially and simmer for about 20 minutes, on medium low, stirring occasionally. Sauce should be slightly thickened at this point.

Add the cream and the almonds, stir and cook for another 5 minutes. Add in the chicken, simmer gently for 10 minutes, stirring frequently. Add the cilantro leaves at this point if you wish, take off the heat, and serve with basmati rice and/or warm naan.

Feeling incredibly lucky to be the recipient of any foodie’s dream gift, Thomas Keller’s French Laundry/Ad Hoc cookbook set (Thx RAP!), I decided to follow master Keller’s instructions for a comfort classic… Chicken Pot Pie. This is the epitome of comfort food for Manish. No matter how strict he is on his carb or dairy intake for the week, he always makes room for a good pot pie.

This recipe is super easy and delicious! It takes time though – and a little bit of patience. So give yourself a few hours, follow his instructions, and get ready for a real treat! I personally didn’t veer from the recipe at all – but next time I wouldn’t mind adding some peas, maybe a smidge of garlic, and just a tad more cayenne to the bechamel. The crust is to die for!

Thomas Keller’s Chicken Pot Pie, AdHoc Cookbook

Pie Crust:
2 1/4 cups all-purpose flour
1 1/4 teaspoon kosher salt
2 1/2 sticks of butter, cut into 1/2 inch pieces and chilled
About 5 tablespoons of ice water

Preparation:
Combine the flour and salt in a large bowl. Then add the butter and toss to coat with flour. With your hands or a pastry blender, work the butter into the flour, tossing and incorporating any pieces of butter that have settled at the bottom of the bowl, until the butter pieces are no larger than a pea. Drizzle 1/4 cup (4 tablespoons) of ice water over the top and, using a fork, mix the dough until it holds together when pinched: add the remaining tablespoon of water if the dough is very dry. Knead the dough until it is completely smooth and the butter is incorporated. (I used all 5 tablespoons)

Divide the dough in half, with one piece slightly larger than the other (the larger crust will be the bottom piece). Shape each half in a 1 inch thick disk. Wrap tightly with plastic wrap, and refrigerate for atleast one hour, or up to a day. (if the dough does not rest, it will shrink as it bakes.)

If the dough is too hard to roll, let it rest at room temperature for a few minutes or pound it a few times with a rolling pin. Lightly flour the work surface and rolling pin. Lightly dust the top of the large disk with flour and roll it out to a 13 to 14 inch round about 1/8 inch thick: roll outward from the center, rotating the dough frequently and adding a little flour to the work surfaceor dough as needed to prevent sticking. Fold the dough in half and transfer to a 9 to 10 inch pie plate, gently easing the dough into the corners and up the sides.

Roll out the second piece of dough in the same manner, to a 12 inch round, about 1/8 inch thick. Place on parchment-lined baking sheet. Refrigerate both doughs for 15 minutes.

Makes one 9 to 10 inch double crust pie.

Chicken Pie Filling:
1 cup of 1/2-inch pieces red-skinned potatoes
1 1/4 cups of 1/2-inch pieces carrots (cut on the diagonal)
12 white pearl onions
3 bay leaves
3 thyme sprigs
24 black peppercorns
1 1/4 cups of 1/2-inch pieces of celery (cut on the diagonal)
2 cups of shredded cooked chicken

Bechamel Sauce:
3 tablespoons of unsalted butter
3 tablespoons of all-purpose flour
3 cups of whole milk
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped thyme
Pinch of cayenne

1 egg, beaten

Preparation:
Roll out the dough, place one piece in a 9 or 10 inch pie plate and the second on a baking sheet, and refrigerate.

Put the potatoes, carrots, and onions in separate small saucepans with water to cover and add 1 bay leaf, 1 thyme sprig, and 8 peppercorns to each pan. Bring to a simmer over medium-high heat and simmer until just tender, 8 to 10 minutes.

Drain the vegetables, discard the bay, thyme, and peppercorns, and spread on a baking sheet. Cut the onions in half.

Bring a large pot of salted water to a boil. Fill a medium bowl with ice water. Blanch the celery until just crisp-tender, 1 to 1 1/2 minutes.
Drain, transfer to the ice bath, and chill just until cold. Drain and add to the baking sheet with the other vegetables.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes; adjust the heat as needed so that the mixture does not brown. Whisk in the milk, lower the heat to keep the bechamel at a gentle simmer, and cook, whisking often, until the sauce has thickened and reduced to about 2 cups, 30 to 40 minutes; move the whisk over the bottom and into the corners of the pan to be sure the bechamel doesn’t burn.

Position the oven racks in the lower third and center of the oven and preheat the oven to 375 degrees F.

Strain the bechamel through a fine-mesh conical strainer into a spouted measuring cup. Season with salt, pepper, parsley, thyme, and cayenne.

Remove both doughs from the refrigerator.

Scatter the vegetables and chicken into the pie shell. Pour the bechamel over them. At this point, if the top crust is too hard to shape, let it rest at room temperature for a few minutes. Moisten the rim of pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges of the dough together to seal. Trim away the excess dough that overhangs the rim. Brush the top crust with the egg. Cut a small vent in the center of the dough with a small cutter or the tip of a paring knife to allow steam to escape.

Bake on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour. If necessary, move the pie to the center rack during the last 10 minutes of baking to brown the crust. Transfer to a cooling rack and let rest for 10 minutes.

Cut the pot pie into 6 wedges and serve warm.

I didn’t have any California Chardonnay on hand to pair with this (surprise surprise) but wanted something with a level of richness, but of course good balance, that would go well. I chose the 2011 Edi Keber Collio Bianco. A blend of Friulano and Ribolla Gialla, the wine is fermented and aged in cement vats which results in great weight, fruit, and balance while still retaining a load of minerality. Love it!

The sloppy photo above is just proving how impatient we all were to eat this last night after following meticulous instructions, and waiting! But it WAS worth the wait… So go ahead and run to the grocery store now – it’ll be the perfect meal to make when you are snowed in this weekend! 🙂