Buy Her Some Gold

Not so sure how well this will go over as a Vatlentine's Day present - but it could be accompanied by grilled steaks for two, a bottle of wine, candlelight + chocolates.

Circa 1932, New York's own Gold's Pure Food Products Horseradish is an important staple + condiment to have in the refrigerator. It can jazz up dressings, sauces and put a nice spin on a serving of mashed potatoes. Also it's great if you are committed to limiting the amount of butter to your meal portions. Horseradish also happens to be good for you too; it's fat free and less than 5 calories per tablespoon. If you don't have fresh horseradish on hand, the prepared version of grated horseradish is a great alternative.

 

Molcajete

The molcajeta is a Meso-American kitchen tool with origin from a few thousands years ago. You could say it was the original food processor or what we call the mortar + pestle today. An authentic molcajeta is carved from one solid piece of basalt, volcanic rock. The most common uses are crushing herbs, preparing salsas + guacamole. One thing to remember is that the molcajete is a porous rock that absorbs the flavor of whatever is ground in it, so the flavor of that crushed garlic will definitely be infused into the next recipe. Who doesn't like the flavor of garlic?

Rapini

Rapini, aka rabe + broccoli di rabe is a wonderful edible bouquet of florets and a great source of antioxidants vitamins A, C, as well as calcium, iron + potassium. The green buds of rabe, with broccoli-like characteristics is from the cabbage family. The edible yellow flowers with turnip-like foliage have a slightly bitter earthy flavor, and ideal compliments  to garlic + peperoncino, when sautéed in olive oil.   

Rabe is not to be limited to just Italian pastas or Asian style preparations; consider adding this cooked vegetable to sandwiches, salads, and soups. Here's a popular stew recipe from my TV series that is ideal dish during chilly weather. 

Broccoli Rabe & Sausage Stew
Recipe by Chef George Hirsch | George Hirsch Living it UP! TV series

1 Tablespoon extra virgin olive oil
4 links Italian Sausage
1 cup sweet onion, chopped
1 each Red Pepper, cut into small pieces
8 cloves caramelized garlic
1 cup Broccoli Rabe flowers, cut into small pieces
1 cup Broccoli Rabe stems, peeled, chopped 
8 cups chicken or vegetable broth
1 cup Red New Potatoes, scrubbed skin on, cut into 1/4 inch slices 
Fresh ground black pepper
Grated Parmesan, cheese to taste
Pepperoncini, to taste

Pre heat a medium soup or stew pot to medium temperature.

Add olive oil and sausage, cook for several minutes turning sausage after each side browns. Add onion, garlic, red pepper and cook for 2-3 minutes until onion become tender.  Pour in broth and bring to a boil. Lower to a simmer and add broccoli rape and potatoes. Simmer sausage for 4-5 minutes, remove sausage from stew and allow to cool. Slice sausage and return to stew. Simmer until potatoes are tender and season with pepper, Parmesan cheese, and pepperoncini to taste.  

Tip: Grill sausage in place of searing in soup pot for an additional smoky flavor.

The World's Gone Nuts

Origin, Italy. Main ingredient, hazelnut; hence the nickname hazelnut cream and not chocolate cream. You may be fooled thinking this tastes like more like chocolate, but there is actually less than 10 percent cocoa in the recipe. 

Nutella spread in its earliest form, was created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero Group; today also the makers of the popular Tic-Tac mints. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy, to extend the chocolate supply. 

A fun little fact: Initially, the most popular glass containers were quite small, the size of a standard water glass; so they could be used as normal table glasses once the product had been consumed. Gotta love it, the Italians are so resourceful.

Nutella is a treat for people of all ages with serious fans around the globe. I like mine simply on a cornetti or croissant. How about you? For some inspiring Nutella recipe ideas. 

BTW-FEB 5th is World Nutella Day.

images; Ferrero Group, flickr/dennisandluba