Don't Bring Me Roses

As much as I love receiving flower-especially roses-mushy cards and going out to dinner, I don’t especially like it on Valentine’s Day or any of the other predictable times of the year when those things are expected. Surprise me and you’ll always tug at my heart.


So what does one do when they want to say “I love you” whether it’s to a beloved, a child, a sister, brother, neighbor or friend? Lots of things I suppose, but few say it better than a home cooked meal, made with loving hands with pure intent…at least in my opinion.

And it doesn’t even matter if you’re a klutz in the kitchen. What matters is that you are choosing to make and share a meal with someone or for those you love. You are devoting your time, focused with loving energy to create something real, something memorable. Excited and inspired you begin by looking through all those cookbooks you bought and left on the bookshelves and promised yourself that someday you’d explore. Or maybe you’ll dig amongst back issues of Bon Appétit and House and Garden. You could further your search online and discover a world of great cooking sites…all in pursuit of the perfect menu…one you can actually cook. And all the while you’re having a ball, completely energized by all the possibilities.

So you make a list-we’re all good at this-before you go shopping-we’re good at this too. And if you’re really having fun, shopping turns into another adventure, one of shapes, colors, textures and aromas. It’s the excuse to enter the local gourmet shop and taste a whole variety of exotic cheeses and choose whatever you like; to buy a bottle of a delicious, expensive dipping sauce or condiment and a crusty loaf of the best baguette. You can treat your senses to a bunch of fresh rosemary or dill, parsley or sage and buy the freshest slice of fish or meat available. You can enter the wine store and buy that special bottle; the bakery and bring home a decadent, delicate dessert-one you wouldn’t attempt to make yourself, beautifully wrapped in curly ribbon around a pristine white box. You bring all your purchases home and you feel like a king or queen. This is abundance-a full refrigerator.

Making a meal deserves to be so much more than a simple act of mundane necessity. When undertaken as an act of celebration, meal preparation bestows its true gifts, an experience that nourishes both the body and the soul-a cherished ceremony-available to all- regardless of means or training. Loving intent becomes the secret ingredient, the elixir, if you will, that transforms a simple meal into a sacred experience. It’s the gift you give yourself and all those you love.

May you love today, tomorrow and every day,

Chef Silvia

Sherried Shrimp with Roasted Peppers and Angel Hair Pasta

This recipe blends some of the best flavors on earth (or in heaven) in a simple, yet creative way. It's a wonderful dish for that special someone that loves shrimp, pasta, roasted peppers and a terrific marinara sauce. In the process, the cook learns to make some basic staples that can be used for an unlimited number of other dishes. If shellfish is a problem, try it with chunks of salmon. You can also substitute the pasta with rice pasta.





Serves Two

1/2 lb Angel Hair (or other thin pasta)
2 cups basic marinara sauce (see below)
1 doz large shrimp; cleaned and deveined
3 tablespoons olive oil
1 fresh garlic clove; finely chopped
Pinch of crushed red pepper flakes
1 roasted pepper; unseasoned and torn into filets (see below)
1/4 cup sherry
1/4 cup cream (optional)
Fresh slivered basil (for garnish)


In a medium sized saute pan, add the oil and the pepper flakes followed by the shrimp. Let cook until they just begin to turn pink (about one minute) turn, add the garlic and cook for a few moments and follow with the sherry. Cook for a minute, add the marinara sauce, the pepper filets and the cream. Stir and blend together, move shrimp to one side and add the pasta,season with salt and pepper and toss it with the sauce. Plate pasta onto a platter or indiviual plates and top each dish with the shrimp and a bit more sauce. Finish with the basil.

Basic Marinara Sauce

1 16 oz can crushed tomatoes
3 tablespoons extra virgin olive oil
1/2 shallot (or small onion) finely chopped
1 clove garlic, finely chopped
1 sprig fresh basil (stems in tact)

Place a medium saucepan over medium heat and add the oil. Heat for about a minute or until the oil is hot but not smoking. Add the onions and cook until carmelized (about one minute). Add the garlic and the pepper flakes and cook for a few moments and follow immediately with the tomatoes and the basil. Stir,bring to a boil, lower heat and simmer for about 30 minutes. Season with salt and pepper and it's ready to use.



Roasted Red Bell Peppers

Though the recipe abovd requires only one pepper, roast more if you like and dress them as instructed below to enjoy alone, in sandwhiches or on other dishes

4-5 large red bell peppers (yellow or orange are great and sweet too)

Wash and dry peppers
Place on a baking sheet or rack about 4-5 inches from broiler or directly on a grill
When the skin of the pepper in dark brown, as has loosen itself from the pepper, it is ready to be turned
Continue turning each pepper until each side is browned
Place peppers inside a brown paper bag (this will absorb the liquid) and set aside to cool
When cool enough to handle, peel off the browned skin, remove the core and all seeds.
Tear into filets and toss with a bit of extra virgin olive oil, finely chopped garlic, fresh choppped flat leaf Italian parsley and salt and pepper.

One Step at a Time

When attempting to do a task, any task that you’re not familiar with, it’s easy to get overwhelmed. This usually happens if you think too far ahead. You get nervous just thinking about it and that’s the whole point. It’s all in your mind-and this is true for everyone. So let’s take a big breath and take one step at a time. We’ve all heard this advice many times and it’s just as true today as it was yesterday and it’s especially true in the kitchen. You can’t put the icing on the cake until you bake it first…or something like that.

Now is the Time

The only time we can ever get something, anything, done is right now…even if right now doesn’t happen until tomorrow. Now is when we can begin something new.