If I decide on romance at home I'll need to "set the mood".....with a romantic and beautiful table. Start by placing a small round table and chairs in front of the fireplace, add some candles and a vase of beautiful flowers. Bring out the fine china, silverware, and crystal, after all romance should have some sparkle. Some nice wine for dinner will be perfect. What shall we wear? Maybe we will need to dress up. There will be some Beegie Adair playing for our romantic music and a lovely flickering fire in the fireplace.
I've given you a few choices for a romantic dinner so enjoy the delicious recipes and if you have an upcoming anniversary - wishing you the best! Maybe a sexy valentines night dinner or a just because I love you dinner, whichever you decide make it romantic. No matter what the occasion, I hope you try a few of the recipes listed below.....Oh-la-la
I've given you a few choices for a romantic dinner so enjoy the delicious recipes and if you have an upcoming anniversary - wishing you the best! Maybe a sexy valentines night dinner or a just because I love you dinner, whichever you decide make it romantic. No matter what the occasion, I hope you try a few of the recipes listed below.....Oh-la-la
"As we grown older together, as we continue to change with age, there is one thing that will never change.....I will always keep falling in love with you." - Karen Clodfelder
Champagne Cocktail's - I'm giving you a couple versions
Champagne - good quality
1 shot amaretto
1 shot apricot brandy
Pour amaretto and brandy in to a fluted Champagne glass and fill with Champagne.
Champagne - good quality
1/4 shot Creme de Cassis
1/4 shot fresh lemon juice
1 shot Chambourd
2 shots vodka
Place the Creme de Cassis, lemon juice, Chambourd and vodka into fluted Champagne glass and fill with Champagne.
Goat Cheese Crostini with Prosciutto - love this
1 French baguette, sliced on diagonal about 1/2-inch thick
1 Tbl. butter, soft
1 Tbl. finely minced garlic
3 Tbl. shallot, finely minced
1 (4 oz.) package cream cheese, soft
1/4 cup goat cheese
1 Tbl. fresh parsley, minced
1 Tbl. fresh chives, finely minced
1 Tbl. fresh dill, minced
salt and freshly ground black pepper
1/2 tsp. Worcestershire sauce
1/4 cup pineapple preserves
prosciutto
Red radishes, thinly sliced
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Place baguette slices on baking sheet. Bake about 10 to 12 minutes or until lightly toasted. Remove from oven. Into a small saute pan, melt butter and add shallot and garlic cooking about 5 minutes. Remove from heat and cool. Into a bowl with a mixer beat cream cheese until smooth. Add goat cheese and beat to combine. Add cooled shallot mixture, parsley, chives, dill, Worcestershire, salt and pepper beating to combine. Place in covered container and chill about 1 hour. Spread some of the mixture onto each baguette slice and top with about 1 tsp. pineapple preserves and top with a slice of prosciutto. Garnish with radish slices.
Delicious Calamari with Lemon Aioli
Aioli
1 egg
1 egg yolk
3 garlic cloves roasted (I think we all know how to do this)
1/3 cup fresh lemon juice
1 cup olive oil
salt and freshly ground black pepper
zest of 1 lemon
Calamari
1 cup all purpose flour
1 Tbl. cornstarch
salt and freshly ground black pepper
2 Tbl. dried parsley
peanut oil, for frying
2 lbs. small squid, cleaned and cut into 1/2-inch rings, leaving tentacles whole
lemon wedges for garnish
Aioli; place the egg, yolk, roasted garlic and lemon juice into a blender and process for about 3 minutes to achieve a smooth and creamy texture While machine is running drizzle in olive oil. Season with salt and pepper to taste, then stir in lemon zest. Refrigerate for about 1 hour before serving. Calamari; into a bowl combine flour, cornstarch, parsley, salt and pepper. In a deep sided heavy skillet heat peanut oil to 350 degrees. Dredge the squid into the flour and shake off excess. Place in hot oil and cook about 2 minutes. Remove with slotted spoon to paper towels and repeat to cook all squid. Taste and if hot squid needs more salt add a sprinkle. Serve with aioli.
Champagne - good quality
1 shot amaretto
1 shot apricot brandy
Pour amaretto and brandy in to a fluted Champagne glass and fill with Champagne.
Champagne - good quality
1/4 shot Creme de Cassis
1/4 shot fresh lemon juice
1 shot Chambourd
2 shots vodka
Place the Creme de Cassis, lemon juice, Chambourd and vodka into fluted Champagne glass and fill with Champagne.
Goat Cheese Crostini with Prosciutto - love this
1 French baguette, sliced on diagonal about 1/2-inch thick
1 Tbl. butter, soft
1 Tbl. finely minced garlic
3 Tbl. shallot, finely minced
1 (4 oz.) package cream cheese, soft
1/4 cup goat cheese
1 Tbl. fresh parsley, minced
1 Tbl. fresh chives, finely minced
1 Tbl. fresh dill, minced
salt and freshly ground black pepper
1/2 tsp. Worcestershire sauce
1/4 cup pineapple preserves
prosciutto
Red radishes, thinly sliced
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Place baguette slices on baking sheet. Bake about 10 to 12 minutes or until lightly toasted. Remove from oven. Into a small saute pan, melt butter and add shallot and garlic cooking about 5 minutes. Remove from heat and cool. Into a bowl with a mixer beat cream cheese until smooth. Add goat cheese and beat to combine. Add cooled shallot mixture, parsley, chives, dill, Worcestershire, salt and pepper beating to combine. Place in covered container and chill about 1 hour. Spread some of the mixture onto each baguette slice and top with about 1 tsp. pineapple preserves and top with a slice of prosciutto. Garnish with radish slices.
Delicious Calamari with Lemon Aioli
Aioli
1 egg
1 egg yolk
3 garlic cloves roasted (I think we all know how to do this)
1/3 cup fresh lemon juice
1 cup olive oil
salt and freshly ground black pepper
zest of 1 lemon
Calamari
1 cup all purpose flour
1 Tbl. cornstarch
salt and freshly ground black pepper
2 Tbl. dried parsley
peanut oil, for frying
2 lbs. small squid, cleaned and cut into 1/2-inch rings, leaving tentacles whole
lemon wedges for garnish
Aioli; place the egg, yolk, roasted garlic and lemon juice into a blender and process for about 3 minutes to achieve a smooth and creamy texture While machine is running drizzle in olive oil. Season with salt and pepper to taste, then stir in lemon zest. Refrigerate for about 1 hour before serving. Calamari; into a bowl combine flour, cornstarch, parsley, salt and pepper. In a deep sided heavy skillet heat peanut oil to 350 degrees. Dredge the squid into the flour and shake off excess. Place in hot oil and cook about 2 minutes. Remove with slotted spoon to paper towels and repeat to cook all squid. Taste and if hot squid needs more salt add a sprinkle. Serve with aioli.
Classic Crab Stuffed Mushrooms
25 medium to large cremini or button mushrooms, stems removed and mushrooms wiped off
1 Tbl. butter
8 oz. fresh Dungeness crab meat
1 garlic clove, finely minced
3 scallions, finely minced including green part
2 Tbl. fresh lemon juice
1 tsp. Worcestershire sauce
1 (8 oz.) package cream cheese, soft
Fresh breadcrumbs
salt and freshly ground black pepper
Freshly grated Parmesan cheese
1/4 cup fresh parsley, minced
Preheat oven to 375 degrees. Finely chop the mushroom stems. Into a small saute pan, add butter and a drizzle of olive oil, add mushroom stems sauteing for about 4 minutes, then add scallions and garlic cooking to soften. Remove from heat and cool. Into a bowl with hand mixer, beat cream cheese, add sauteed cooled mixture, Worcestershire sauce, salt, pepper, parsley and lemon juice, mixing to combine. Gently fold in crab meat. Fill each mushroom cap generously with stuffing and sprinkle on some Parmesan cheese. Place mushrooms onto a parchment lined baking sheet and place into oven for about 25 minutes.
Mussels with Leeks and Cream
5 leeks, white part, cut into matchsticks (be sure to wash will in cold water)
2 garlic cloves, finely minced
1/2 cup rice vinegar
1/2 cup Vouvray wine
1/4 cup Pernod
1 cup heavy whipping cream
2 lbs. mussels in shell, scrubbed and debearded
4 Tbl. fresh tarragon
salt and freshly ground black pepper
Fresh parsley, chopped
1/4 cup red bell pepper, minced
Into a stockpot add leeks, garlic and vinegar cooking about 10 minutes to reduce.
Add the wine and cook to reduce by half. Add the Pernod and the cream bring to a simmer. When cream begins to bubble and add mussels and tarragon. Cover and steam about 3 minutes or until mussels have opened. Season with salt and pepper. Discard any mussels that have not opened. Pour mixture into a large serving bowl and sprinkle with fresh parsley and red bell pepper. Serve with crusty French baguette.
Duck Breasts with Blackberries (love this)
4 duck breasts
salt and freshly ground black pepper
2 garlic cloves, finely minced
3 Tbl. fresh ginger, chopped
1 Tbl. fresh thyme leaves
1/4 cup balsamic vinegar
1 cup fresh blackberries (pick your own if you can find them)
1/2 cup chicken stock (good quality)
Preheat oven to 425 degrees. With a very sharp paring knife, gently slice the duck breast skin in a few places, but don't cut through the duck, season with salt and pepper. Into a searing hot skillet add the duck, skin side down and cook about 2 minutes, then turn and cook about 1 minute. Place the duck skin side up onto a baking sheet and place in oven for 10 to 20 minutes or depending on how you like your duck cooked. Ten minutes would be about medium rare. Remove most of the duck fat from the skillet you seared the duck add the garlic, ginger and thyme, cooking until just lightly browned. Add the vinegar and reduce to 1 Tbl. Add the berries and chicken stock and cook to reduce by half. Taste and season with salt and pepper. To serve; place duck breasts onto serving platter and spoon over the sauce. Garnish with extra berries if desired, and whole thyme sprigs.
25 medium to large cremini or button mushrooms, stems removed and mushrooms wiped off
1 Tbl. butter
8 oz. fresh Dungeness crab meat
1 garlic clove, finely minced
3 scallions, finely minced including green part
2 Tbl. fresh lemon juice
1 tsp. Worcestershire sauce
1 (8 oz.) package cream cheese, soft
Fresh breadcrumbs
salt and freshly ground black pepper
Freshly grated Parmesan cheese
1/4 cup fresh parsley, minced
Preheat oven to 375 degrees. Finely chop the mushroom stems. Into a small saute pan, add butter and a drizzle of olive oil, add mushroom stems sauteing for about 4 minutes, then add scallions and garlic cooking to soften. Remove from heat and cool. Into a bowl with hand mixer, beat cream cheese, add sauteed cooled mixture, Worcestershire sauce, salt, pepper, parsley and lemon juice, mixing to combine. Gently fold in crab meat. Fill each mushroom cap generously with stuffing and sprinkle on some Parmesan cheese. Place mushrooms onto a parchment lined baking sheet and place into oven for about 25 minutes.
"Grow old with me! The best is yet to be." - Robert Browning
Mussels with Leeks and Cream
5 leeks, white part, cut into matchsticks (be sure to wash will in cold water)
2 garlic cloves, finely minced
1/2 cup rice vinegar
1/2 cup Vouvray wine
1/4 cup Pernod
1 cup heavy whipping cream
2 lbs. mussels in shell, scrubbed and debearded
4 Tbl. fresh tarragon
salt and freshly ground black pepper
Fresh parsley, chopped
1/4 cup red bell pepper, minced
Into a stockpot add leeks, garlic and vinegar cooking about 10 minutes to reduce.
Add the wine and cook to reduce by half. Add the Pernod and the cream bring to a simmer. When cream begins to bubble and add mussels and tarragon. Cover and steam about 3 minutes or until mussels have opened. Season with salt and pepper. Discard any mussels that have not opened. Pour mixture into a large serving bowl and sprinkle with fresh parsley and red bell pepper. Serve with crusty French baguette.
Duck Breasts with Blackberries (love this)
4 duck breasts
salt and freshly ground black pepper
2 garlic cloves, finely minced
3 Tbl. fresh ginger, chopped
1 Tbl. fresh thyme leaves
1/4 cup balsamic vinegar
1 cup fresh blackberries (pick your own if you can find them)
1/2 cup chicken stock (good quality)
Preheat oven to 425 degrees. With a very sharp paring knife, gently slice the duck breast skin in a few places, but don't cut through the duck, season with salt and pepper. Into a searing hot skillet add the duck, skin side down and cook about 2 minutes, then turn and cook about 1 minute. Place the duck skin side up onto a baking sheet and place in oven for 10 to 20 minutes or depending on how you like your duck cooked. Ten minutes would be about medium rare. Remove most of the duck fat from the skillet you seared the duck add the garlic, ginger and thyme, cooking until just lightly browned. Add the vinegar and reduce to 1 Tbl. Add the berries and chicken stock and cook to reduce by half. Taste and season with salt and pepper. To serve; place duck breasts onto serving platter and spoon over the sauce. Garnish with extra berries if desired, and whole thyme sprigs.
"The most eloquent silence; that of two mouths meeting in a kiss." - Unknown
Seared Scallop Salad with Fresh Blackberries
6 cups mixed baby greens including watercress and arugula
2 lbs. sea scallops, rinsed in cold water and patted dry with paper towels
1 yellow bell pepper, seeded and sliced
Handful of red radishes, sliced
1/2 cup jicama, julienned
1/2 red onion, slivered
1/2 bunch fresh asparagus, sliced on diagonal in 2-inch pieces
5 new red potatoes, quartered
2 Tbl. fresh chives, sliced
1/4 cup fresh parsley, chopped
Fresh blackberries - garnish
Dressing
1/3 cup fresh lime juice
5 tsp. honey
1 tsp. Dijon
1 Tbl. white wine vinegar
salt and freshly ground black pepper
1/4 cup olive oil
Into a pot of boiling salted water add potatoes and cook until fork tender, drain well and let cool. Into a grill pan, add a drizzle of olive oil and add asparagus cooking just a few minutes to just tender, remove and let cool. Onto the same grill pan, add a drizzle of olive oil and bring to medium high heat, add dry scallops, lightly seasoned with salt and pepper and sear well on both sides until cooked through. Remove from pan. Into a large bowl, add greens, cooled potatoes, jicama, red onion, radishes, bell pepper, chives and parsley. Dressing; into a bowl whisk the dressing ingredients, taste and adjust flavorings. I like mine more vinegary/lime juice, but you might like more oil. Pour dressing over salad items in bowl and toss to combine. Onto a large serving platter added dressed greens/vegetables. Place the seared scallops on top of salad and garnish with berries.
Beautiful Spring Green Salad
1 cup snap peas
1 cup snow peas
1 cup fresh green peas (or frozen)
1 cup baby lima beans
1 cup fresh edamame, shelled
Dressing
1/2 small shallot, thinly slivered
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
2 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
3 Tb. fresh parsley, chopped
2 fresh scallions, thinly sliced on diagonal including green part
Into a pot of boiling salted water add the snap peas and cook about 3 minutes, remove with strainer and plunge into an ice bath. Repeat with snow peas, green peas, lima beans and edamame. Drain peas and beans and pat dry with paper towels placing into a large bowl. Dressing; into a bowl whisk the oil, vinegar, lemon zest, juice, salt and pepper, taste and adjust flavorings. Pour over mixture in bowl and stir in slivered shallots, scallions and parsley.
6 cups mixed baby greens including watercress and arugula
2 lbs. sea scallops, rinsed in cold water and patted dry with paper towels
1 yellow bell pepper, seeded and sliced
Handful of red radishes, sliced
1/2 cup jicama, julienned
1/2 red onion, slivered
1/2 bunch fresh asparagus, sliced on diagonal in 2-inch pieces
5 new red potatoes, quartered
2 Tbl. fresh chives, sliced
1/4 cup fresh parsley, chopped
Fresh blackberries - garnish
Dressing
1/3 cup fresh lime juice
5 tsp. honey
1 tsp. Dijon
1 Tbl. white wine vinegar
salt and freshly ground black pepper
1/4 cup olive oil
Into a pot of boiling salted water add potatoes and cook until fork tender, drain well and let cool. Into a grill pan, add a drizzle of olive oil and add asparagus cooking just a few minutes to just tender, remove and let cool. Onto the same grill pan, add a drizzle of olive oil and bring to medium high heat, add dry scallops, lightly seasoned with salt and pepper and sear well on both sides until cooked through. Remove from pan. Into a large bowl, add greens, cooled potatoes, jicama, red onion, radishes, bell pepper, chives and parsley. Dressing; into a bowl whisk the dressing ingredients, taste and adjust flavorings. I like mine more vinegary/lime juice, but you might like more oil. Pour dressing over salad items in bowl and toss to combine. Onto a large serving platter added dressed greens/vegetables. Place the seared scallops on top of salad and garnish with berries.
Beautiful Spring Green Salad
1 cup snap peas
1 cup snow peas
1 cup fresh green peas (or frozen)
1 cup baby lima beans
1 cup fresh edamame, shelled
Dressing
1/2 small shallot, thinly slivered
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
2 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
3 Tb. fresh parsley, chopped
2 fresh scallions, thinly sliced on diagonal including green part
Into a pot of boiling salted water add the snap peas and cook about 3 minutes, remove with strainer and plunge into an ice bath. Repeat with snow peas, green peas, lima beans and edamame. Drain peas and beans and pat dry with paper towels placing into a large bowl. Dressing; into a bowl whisk the oil, vinegar, lemon zest, juice, salt and pepper, taste and adjust flavorings. Pour over mixture in bowl and stir in slivered shallots, scallions and parsley.
Roasted Pork Loin with Blackberry Bourbon Sauce (note you can make this with steak, or chicken too)
2 lbs. pork tenderloin
1/2 cup blackberry preserves (good quality)
1/4 cup Bourbon
2 Tbl. Dijon
3 garlic cloves, finely minced
2 tsp. fresh orange zest
2 Tbl. balsamic vinegar
salt and freshly ground black pepper
Fresh blackberries, garnish
Place the tenderloin into a baking dish. Into a bowl combine the blackberry preserves, Bourbon, vinegar, vegetable oil, Dijon, garlic and orange zest, whisking to combine. Pour over tenderloin and massage into meat. Cover with plastic wrap and refrigerate about 3 hours, occasionally turning the meat into the marinade. Remove pork from marinade and let most of it drip off, save marinade. Into a searing hot saute pan, add the tenderloin and brown on all sides, remove. Preheat oven to 350 degrees place the seared pork meat on to rack in shallow roasting pan. Roast about 45 minutes. Place the reserved marinade into saucepan and bring to a boil; reduce heat to simmer and cook uncovered about 10 minutes. Remove pork from oven and let rest about 10 minutes before slicing on diagonal. Place the sliced pork onto platter overlapping the pieces. Drizzle with some sauce and garnish with fresh blackberries. Note: with regard to cooking pork the internal temperature varies from 145 degrees to 155 degrees. I personally cook to 155 degrees then remove from oven to rest 10 minutes which will then increase the internal temperature to about 160 degrees. Cook your pork to the desired doneness you prefer. I still go by what the National Pork Commission suggests.
Cabernet Steak - for all you steak lovers - I used to make this when I was the Executive Chef at the House of Representatives in WA state and it was always a big hit
4 (6 to 8 oz.) thick cut filet mignon
olive oil
2 garlic cloves, finely minced
1 1/2 cups Cabernet Sauvignon
3 Tbl. balsamic vinegar
3 whole cloves
8 whole peppercorns
1 small bay leaf
1/2 lb. fresh Bing cherries, pitted
salt and freshly ground black pepper
Remove steaks from refrigerator about 15 minutes before preparing. Rub the steaks with a little olive oil on each side and rub the minced garlic over each steak, pressing with your hands. Don't season season with salt and pepper just yet. Into a saucepan over medium high bring the wine and balsamic to a boil. Into a small piece of cheesecloth add the cloves, peppercorns and bay leaf and tie to secure. Place the bundle in the wine and continue boiling about 15 minutes or until reduced to about 1/2 cup.
4 to 6 (8 oz.) thick cut halibut steaks (bones removed)
2 Tbl. whole peppercorns
4 Tbl. butter
olive oil
1 shallot, finely minced
1/3 cup Cognac
2/3 cup heavy whipping cream
Fresh parsley, chopped garnish
Rinse halibut steaks in cold water and pat dry with paper towels. Place the peppercorns into a small plastic ziplock bag and crush with a meat pounder, the press the crushed peppercorns into each of the halibut steaks. Heat a heavy cast iron skillet over medium high heat about 3 minutes, then add oil. Sear the steaks turning just once about 6 minutes per side. Transfer cooked halibut to a plate and keep warm in oven. Pour off the fat in the skillet and add 2 Tbl. butter and a drizzle of olive oil, add shallots and cook on low, then carefully add Cognac (you might want to remove pan from stove before adding), bring Cognac to a boil, stirring until liquid is reduced to a glaze about 2 minutes. Add cream and reduce by half about 5 minutes of cooking, add the remaining 2 Tbl. butter and cook swirling in skillet until butter is incorporated. Place the halibut steaks onto a serving platter and drizzle over sauce, garnish with parsley. Note: as I said above be very careful with the Cognac so it does not ignite.
Salmon with Orange Bearnaise Sauce
4 thick cut salmon steaks, bones removed
salt and freshly ground black pepper
2 Tbl. butter, melted
Sauce
1/4 cup tarragon wine vinegar
2 Tbl. shallot, minced
2 Tbl. fresh tarragon, minced
1/2 tsp. fresh orange zest
2 Tbl. fresh orange juice
pinch of salt and white pepper
3 egg yolks
2 sticks unsalted butter, melted
Into a saucepan, combine vinegar, shallot, tarragon, zest, salt and pepper, bringing to a boil. Cook over medium heat and reduce to about 2 Tbl. Transfer this mixture to a blender and add egg yolks, pulsing mixture. With motor running add melted butter in a steady steam, transfer sauce to a bowl and keep warm. For salmon; brush steaks lightly with olive oil and season with salt and pepper. Place in hot pan and cook to desired doneness or place onto grill. To serve; place salmon steaks onto serving platter and drizzle over bearnaise sauce, garnishing with fresh tarragon sprigs.
2 lbs. pork tenderloin
1/2 cup blackberry preserves (good quality)
1/4 cup Bourbon
2 Tbl. Dijon
3 garlic cloves, finely minced
2 tsp. fresh orange zest
2 Tbl. balsamic vinegar
salt and freshly ground black pepper
Fresh blackberries, garnish
Place the tenderloin into a baking dish. Into a bowl combine the blackberry preserves, Bourbon, vinegar, vegetable oil, Dijon, garlic and orange zest, whisking to combine. Pour over tenderloin and massage into meat. Cover with plastic wrap and refrigerate about 3 hours, occasionally turning the meat into the marinade. Remove pork from marinade and let most of it drip off, save marinade. Into a searing hot saute pan, add the tenderloin and brown on all sides, remove. Preheat oven to 350 degrees place the seared pork meat on to rack in shallow roasting pan. Roast about 45 minutes. Place the reserved marinade into saucepan and bring to a boil; reduce heat to simmer and cook uncovered about 10 minutes. Remove pork from oven and let rest about 10 minutes before slicing on diagonal. Place the sliced pork onto platter overlapping the pieces. Drizzle with some sauce and garnish with fresh blackberries. Note: with regard to cooking pork the internal temperature varies from 145 degrees to 155 degrees. I personally cook to 155 degrees then remove from oven to rest 10 minutes which will then increase the internal temperature to about 160 degrees. Cook your pork to the desired doneness you prefer. I still go by what the National Pork Commission suggests.
"We sat side by side in the morning light and looked out at the future together."
- Brian Andres
Cabernet Steak - for all you steak lovers - I used to make this when I was the Executive Chef at the House of Representatives in WA state and it was always a big hit
4 (6 to 8 oz.) thick cut filet mignon
olive oil
2 garlic cloves, finely minced
1 1/2 cups Cabernet Sauvignon
3 Tbl. balsamic vinegar
3 whole cloves
8 whole peppercorns
1 small bay leaf
1/2 lb. fresh Bing cherries, pitted
salt and freshly ground black pepper
Remove steaks from refrigerator about 15 minutes before preparing. Rub the steaks with a little olive oil on each side and rub the minced garlic over each steak, pressing with your hands. Don't season season with salt and pepper just yet. Into a saucepan over medium high bring the wine and balsamic to a boil. Into a small piece of cheesecloth add the cloves, peppercorns and bay leaf and tie to secure. Place the bundle in the wine and continue boiling about 15 minutes or until reduced to about 1/2 cup.
Cut the pitted cherries in half and add to wine mixture, cover and cook about 10 minutes. Season sauce with salt and pepper and add just a touch of sugar if needed. Remove spice bundle and discard. Reduce heat on sauce to simmer to keep warm. Into a sizzling hot cast iron skillet or heavy bottomed skillet add the steaks and pan sear on both sides to achieve a beautiful brown crust and then cook to your desired doneness. Season both sides of steak with some salt and pepper, place onto serving plates or serving platter and gently ladle some sauce onto each steak. Garnish with some whole sprigs of fresh parsley. Serve with creamy mashed potatoes and some grilled asparagus.
Halibut Au Poivre - I used to make steak au poivre all the time when I ate beef, then I used pork and even chicken, but since both Jerry and I love halibut so much, I figured why not? It works, it really works.4 to 6 (8 oz.) thick cut halibut steaks (bones removed)
2 Tbl. whole peppercorns
4 Tbl. butter
olive oil
1 shallot, finely minced
1/3 cup Cognac
2/3 cup heavy whipping cream
Fresh parsley, chopped garnish
Rinse halibut steaks in cold water and pat dry with paper towels. Place the peppercorns into a small plastic ziplock bag and crush with a meat pounder, the press the crushed peppercorns into each of the halibut steaks. Heat a heavy cast iron skillet over medium high heat about 3 minutes, then add oil. Sear the steaks turning just once about 6 minutes per side. Transfer cooked halibut to a plate and keep warm in oven. Pour off the fat in the skillet and add 2 Tbl. butter and a drizzle of olive oil, add shallots and cook on low, then carefully add Cognac (you might want to remove pan from stove before adding), bring Cognac to a boil, stirring until liquid is reduced to a glaze about 2 minutes. Add cream and reduce by half about 5 minutes of cooking, add the remaining 2 Tbl. butter and cook swirling in skillet until butter is incorporated. Place the halibut steaks onto a serving platter and drizzle over sauce, garnish with parsley. Note: as I said above be very careful with the Cognac so it does not ignite.
Salmon with Orange Bearnaise Sauce
4 thick cut salmon steaks, bones removed
salt and freshly ground black pepper
2 Tbl. butter, melted
Sauce
1/4 cup tarragon wine vinegar
2 Tbl. shallot, minced
2 Tbl. fresh tarragon, minced
1/2 tsp. fresh orange zest
2 Tbl. fresh orange juice
pinch of salt and white pepper
3 egg yolks
2 sticks unsalted butter, melted
Into a saucepan, combine vinegar, shallot, tarragon, zest, salt and pepper, bringing to a boil. Cook over medium heat and reduce to about 2 Tbl. Transfer this mixture to a blender and add egg yolks, pulsing mixture. With motor running add melted butter in a steady steam, transfer sauce to a bowl and keep warm. For salmon; brush steaks lightly with olive oil and season with salt and pepper. Place in hot pan and cook to desired doneness or place onto grill. To serve; place salmon steaks onto serving platter and drizzle over bearnaise sauce, garnishing with fresh tarragon sprigs.
Pasta with Pumpkin Sage Cream Sauce
1/2 lb. campanelle pasta (pretty little bell shapes)
1 cup heavy whipping cream
1/2 cup pumpkin puree
1/4 cup freshly grated Parmesan cheese
14 fresh sage leaves, chiffonade cut
salt and freshly ground black pepper
1 Tbl. butter
2 Tbl. fresh parsley, chopped
Into a pot of boiling salted water and pasta and cook al dente, drain well and drizzle with just a touch of olive oil. Into a saute pan, add cream, pumpkin, sage, salt and pepper. Bring to a boil, then reduce to simmer until slightly thickened about 12 minutes. Remove from heat and stir in Parmesan and butter. Toss with pasta and sprinkle on parsley.
Roasted Red Potatoes with Herbs
2 lbs. red new potatoes, halved
1/4 cup olive oil
2 Tbl. butter, melted
3 Tbl. fresh thyme leaves
salt and freshly ground black pepper
Fresh parsley, rough chopped, garnish
2 tsp. fresh lemon zest
Fresh lemon juice - just a squeeze
Preheat oven to 375 degrees. Place potatoes into a bowl and toss with oil, melted butter, thyme, salt and pepper. Tumble the potatoes onto a baking sheet and roast about 40 minutes or until tender, but crisp. Place into a serving bowl, add a touch of lemon zest and just a splash of lemon juice tossing to combine, garnish with fresh parsley.
Fresh Spinach Wilted with Pears
3 shallots, minced
4 Tbl. butter
3 lbs. baby fresh spinach, rinsed and spun dry
2 ripe pears, peeled, halved, cored, and chopped about 1-inch (spritzed with fresh lemon juice)
salt and freshly ground black pepper
fresh lemon juice
Into a large saute pan melt butter and add just a drizzle of olive oil. Saute the shallots until translucent. Add the spinach and cook about 4 minutes to wilt. Lower heat and push the spinach aside, seasoning with salt and pepper. Add pears to pan and cook just until tender and lightly caramelized, turning once with tongs. Toss spinach, pears and fresh lemon juice to combine. Serve spinach and pears on serving platter.
"For suddenly, I saw you there and through foggy London town the sun
was shining everywhere...." - George Gershwin
Roasted Red Potatoes with Herbs
2 lbs. red new potatoes, halved
1/4 cup olive oil
2 Tbl. butter, melted
3 Tbl. fresh thyme leaves
salt and freshly ground black pepper
Fresh parsley, rough chopped, garnish
2 tsp. fresh lemon zest
Fresh lemon juice - just a squeeze
Preheat oven to 375 degrees. Place potatoes into a bowl and toss with oil, melted butter, thyme, salt and pepper. Tumble the potatoes onto a baking sheet and roast about 40 minutes or until tender, but crisp. Place into a serving bowl, add a touch of lemon zest and just a splash of lemon juice tossing to combine, garnish with fresh parsley.
Fresh Spinach Wilted with Pears
3 shallots, minced
4 Tbl. butter
3 lbs. baby fresh spinach, rinsed and spun dry
2 ripe pears, peeled, halved, cored, and chopped about 1-inch (spritzed with fresh lemon juice)
salt and freshly ground black pepper
fresh lemon juice
Into a large saute pan melt butter and add just a drizzle of olive oil. Saute the shallots until translucent. Add the spinach and cook about 4 minutes to wilt. Lower heat and push the spinach aside, seasoning with salt and pepper. Add pears to pan and cook just until tender and lightly caramelized, turning once with tongs. Toss spinach, pears and fresh lemon juice to combine. Serve spinach and pears on serving platter.
Creamy Lemon and Chive Risotto
6 cups chicken stock (good quality)
4 Tbl. butter
olive oil
1 large shallot, minced
1 garlic clove, minced
2 cups arborio rice
1/4 cup dry white wine
2 Tlb. fresh lemon juice
4 tsp. fresh lemon zest
salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 Tbl. fresh chives, minced
Bring the stock to s simmer in saucepan. Into a large deep sided saute pan, add 2 Tbl. butter and good drizzle of olive oil. Add shallots and then add garlic cooking to tender. Add rice and stir about 1 minute, add wine and cook until just evaporated. Add 1 1/2 cups stock and cook stirring rice until stock is just absorbed, stirring frequently. Continue adding 1/2 cup stock at a time, allowing stock to absorb into rice before adding more, this will take you about 45 minutes. I know..... but it's totally worth the time and effort. After the stock is used, stir in the remaining 2 Tbl. of butter, the cheese, the parsley, lemon juice and lemon zest. Taste and season with salt and pepper. Place onto serving platter and garnish with the chives.
6 cups chicken stock (good quality)
4 Tbl. butter
olive oil
1 large shallot, minced
1 garlic clove, minced
2 cups arborio rice
1/4 cup dry white wine
2 Tlb. fresh lemon juice
4 tsp. fresh lemon zest
salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 Tbl. fresh chives, minced
Bring the stock to s simmer in saucepan. Into a large deep sided saute pan, add 2 Tbl. butter and good drizzle of olive oil. Add shallots and then add garlic cooking to tender. Add rice and stir about 1 minute, add wine and cook until just evaporated. Add 1 1/2 cups stock and cook stirring rice until stock is just absorbed, stirring frequently. Continue adding 1/2 cup stock at a time, allowing stock to absorb into rice before adding more, this will take you about 45 minutes. I know..... but it's totally worth the time and effort. After the stock is used, stir in the remaining 2 Tbl. of butter, the cheese, the parsley, lemon juice and lemon zest. Taste and season with salt and pepper. Place onto serving platter and garnish with the chives.
Blueberry Clafouti - one of my favorite desserts or you can use cherries, raspberries or blackberries
4 eggs
2 cups whole milk
1/2 cup all purpose flour
1 tsp. cinnamon
1 cup powdered sugar
pinch of salt
2 cups fresh blueberries
2 Tbl. butter
Preheat oven to 375 degrees. Into a large bowl beat eggs and milk and then gradually beat in flour, cinnamon, 3/4 cup powdered sugar and salt, beating until smooth. Gently fold in berries. Butter a large 12-inch fluted flan dish. Pour in batter and bake about 45 minutes or until set. Remove from oven, let cool and sprinkle with remaining powdered sugar. Serve with freshly whipped cream that you have add a little powdered sugar and fresh lemon zest.
Raspberry Lemon Tart
Crust
5 oz. hazelnuts
3 Tbl. sugar
pinch of freshly ground nutmeg
1 1/2 cups all propose flour
1/2 cup butter
1 egg, beaten
Filling
4 eggs
4 yolks
1 cup sugar
2 tsp. fresh lemon zest
pinch of salt
1/2 cup fresh lemon juice
1/2 cup cold butter
2 cups fresh raspberries
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar, sifted
2 tsp. fresh lemon zest
1/2 tsp. lemon extract or vanilla extract
Preheat oven to 350 degrees. Pasty; place the nuts and sugar in a food processor and process until nuts are finely chopped. Into a bowl combine the nuts, nutmeg and flour. With a pastry cutter cut in the butter and stir in egg. Refrigerate dough for about 20 minutes. Butter and flour a 11-inch fluted tart pan. Once dough is chilled press evenly into the bottom and sides of pan. Trim edges and prick the bottom of pan with a fork. Line with foil over pastry and add pie weights or dried beans. Bake about 25 minutes. Let cool on rack. Filling; into a bowl over double boiler add eggs, yolks, 1 cup sugar, lemon zest, salt and lemon juice. Beat mixture with a hand held mixer until nicely thickened about 10 minutes. Beat in butter and remove bowl from heat. Pour filling into baked shell and let cool to room temperature. Arrange raspberries on top of filling. Whip up 1 cup of fresh heaving whipping cream with 1/4 cup powdered sugar, add 2 tsp. fresh lemon zest and 1/2 tsp. lemon extract. Slice the tart and place on dessert plates, add a good dollop of whipped cream and a few fresh raspberries on the side with fresh mint leaves.
Also a good easy dessert would be to dip some large beautiful red strawberries with their stems into deep dark chocolate or white chocolate.....mmmm, can't you just anticipate that first bite?
Bon Appetit -
4 eggs
2 cups whole milk
1/2 cup all purpose flour
1 tsp. cinnamon
1 cup powdered sugar
pinch of salt
2 cups fresh blueberries
2 Tbl. butter
Preheat oven to 375 degrees. Into a large bowl beat eggs and milk and then gradually beat in flour, cinnamon, 3/4 cup powdered sugar and salt, beating until smooth. Gently fold in berries. Butter a large 12-inch fluted flan dish. Pour in batter and bake about 45 minutes or until set. Remove from oven, let cool and sprinkle with remaining powdered sugar. Serve with freshly whipped cream that you have add a little powdered sugar and fresh lemon zest.
Raspberry Lemon Tart
Crust
5 oz. hazelnuts
3 Tbl. sugar
pinch of freshly ground nutmeg
1 1/2 cups all propose flour
1/2 cup butter
1 egg, beaten
Filling
4 eggs
4 yolks
1 cup sugar
2 tsp. fresh lemon zest
pinch of salt
1/2 cup fresh lemon juice
1/2 cup cold butter
2 cups fresh raspberries
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar, sifted
2 tsp. fresh lemon zest
1/2 tsp. lemon extract or vanilla extract
Preheat oven to 350 degrees. Pasty; place the nuts and sugar in a food processor and process until nuts are finely chopped. Into a bowl combine the nuts, nutmeg and flour. With a pastry cutter cut in the butter and stir in egg. Refrigerate dough for about 20 minutes. Butter and flour a 11-inch fluted tart pan. Once dough is chilled press evenly into the bottom and sides of pan. Trim edges and prick the bottom of pan with a fork. Line with foil over pastry and add pie weights or dried beans. Bake about 25 minutes. Let cool on rack. Filling; into a bowl over double boiler add eggs, yolks, 1 cup sugar, lemon zest, salt and lemon juice. Beat mixture with a hand held mixer until nicely thickened about 10 minutes. Beat in butter and remove bowl from heat. Pour filling into baked shell and let cool to room temperature. Arrange raspberries on top of filling. Whip up 1 cup of fresh heaving whipping cream with 1/4 cup powdered sugar, add 2 tsp. fresh lemon zest and 1/2 tsp. lemon extract. Slice the tart and place on dessert plates, add a good dollop of whipped cream and a few fresh raspberries on the side with fresh mint leaves.
"Let him kiss me with the kisses of his mouth - for your love is
more delightful than wine." - Song of Solomon 1:2
Also a good easy dessert would be to dip some large beautiful red strawberries with their stems into deep dark chocolate or white chocolate.....mmmm, can't you just anticipate that first bite?
Bon Appetit -
"My lover is mine and I am his. - Song of Solomon 2:16
"Whoever does not love does not know God, because God is love." - 1 John 4:8
"Many waters cannot quench love; rivers cannot wash it away. If one were to give all the wealth of his house for love, it would be utterly scorned." - Song of Solomon 8:7
"And over all these virtues put on love, which binds them all together in perfect unity." - Colossians 3;14
"And now these three remain; faith, hope and love. But the greatest of these is love." - 1 Corinthians 13:13
"Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always preservers. Love never fails...." - 1 Corinthians 13:4-8
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