Tonight we celebrate Chanukah and Judah Maccabee’s victory in re-dedicating the Temple. (History lesson: The Maccabees found only a small jug of oil, uncontaminated by virtue of a seal, and although it contained enough oil for only one day, it miraculously lasted eight days). After delighting on latkes the first night of the holiday, this seventh night’s menu included Shiiatake Mushroom Fettucine with intoxicating Truffle Oil, creamy Burrata Cheese and Puréed Rutabaga with shallots. Chef Claudio’s recipes inspired this delicious fettucine while Martha Stewart Living provided a new twist on the root vegetables. The recipe specifies the addition of mascarpone cheese, however, I substituted a combination of cream cheese and sour cream. The fine food and wine for our meal were gathered from the wonderful Ferry Plaza Farmers Market and A.G. Ferrari. Zabaione – named “Chef Claudio’s second breakfast” – sweetened this celebration of victory and miracles!
Our Silver Seder celebrated several milestone occasions, the most important, of course, the exodus of the Jews from slavery in Egypt. Non-traditional recipes from The Sephardic Kitchen provided the perfect inspiration for our feast that evening. From charoset, made with figs, dates, apples and walnuts and rolled in cinnamon, resembling truffles (thank you Arielle) to a seared ahi tuna salad with arugula and capers to braised chicken made with honey, cinnamon sticks and San Marzano tomatoes from 
