SPRING IS IN THE AIR... I think... I hope.

Okay, so right now, I feel like I may have spoken to soon, the weather was way nice last week, and now, minus 50 degrees later, I am wishing I could rewind and go back to the nice 60 almost 70 degree weather we had last week and bask in the sun a little longer. I know it is almost spring, but, with this weather, I am feeling the need to rewind to fall and make some classic " get your tummy warm" food. Now, since this is my first post, I want to explain what I am about as a person and as a chef. My mantra in the kitchen is , " love the food you eat , and let it love you back". I have done my fair share of experimenting with food, with all the food additives, preservatives and God only knows what other mess of chemicals they load our foods up with these days, I have chosen to eat sensibly, seasonably, and don't you forget it... tastefully! Now is the time to get back to the basics, and rediscover the produce section, the local market, and maybe even learn to grow your own food. There are so many wonderful foods out there, just try them, pick a veggie you haven't tried before, or the "one's your mom made you try as a kid and you have hated ever since" vegetable and then find a good recipe for it, like your mother always said, " You never know if you don't try it".

Okay, so back to warming foods that make you feel good. My little honey Jay loves when I cook "bad" , but what he doesn't know is that most of it is really good for him. I think the most wonderful thing in the world when it is cold outside is either a) grilled cheese sandwich paired with tomato soup & b)macaroni and cheese pie. (will post most deliciouse recipe for this soon)

I often try and find a way to make these traditional dishes with a spin or a little flare. My dad and I love to get together and create in the kitchen, often upgrading classic recipes and sometimes just making something that we just created in our minds,(which are completely mental) and it usually turns out to be the most wonderful thing we have ever put in our mouth, until the next time we get together. ( I LOVE YOU DAD).

Okay so here are some recipes to kick off the first blog of many to come, and get some love in that tum for those who are experiencing a cold spring beginning and for those who just need some comfort food.

Much love!

Smoked Buffalo Mozzarella and Pesto Sandwich or Pannini- you choose.

1 container of smoked buffalo mozzarella or regular buffalo mozzarella

(cut into slices and add to sammich')

2 pieces of your favorite bread.( I use Ezekiel bread because it is flour-less) but not necessarily the best for this type of decadence.

2 tbsp. of pesto. You can buy pre-made pesto, but Where is the fun in that? recipe for pesto below.

Layer the bread with pesto and S & P

1 beefsteak tomato marinated in balsamic and black pepper with a tsp. E-V-O-O. Soak for about 30 minutes. cut into slices and put one or two on the sandwich. ( use the left over beefsteak mater, mozzarella , and basil for a Carprese salad. SOOO GOOD)

Okay, take a little butter, I use light butter or canola oil for frying up a sandwich.

Get the pan hot,

Drop the sandwich in the pan and then saute until golden brown on both sides and make sure that the cheese is melted.

PESTO RECIPE:
2 cups fresh basil leaves

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Add ingredients into your food processor:
1) Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 )Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Okay, I think that it is fun to make your own soups, but most of the time I am on the run with school, work, babysitting, etc. I have a thousand things to juggle and I don't always have time to make organic soup from scratch, so.... I go to my local supermarket and grab some Amy's Organic Low fat Chunky Tomato Bisque, cook, and then dip my sandwich in it. It is so yummy and I crave it all the time.

I feel that this soup/ sandwich combo is the MACDADDY of all the soup/ sandwich combos.

So go and eat your heart out!

Much Love, and until next time, Put some love in yo tum!