The day of LOVE is finally upon us. As you may have expected, I always cook dinner for my husband on Valentine’s Day. Restaurants do a great job of creating amazing tasting menus for two but I find it all a bit fussy. Also, I might be one of the only people you know who doesn’t care for truffles and doesn’t eat shellfish. All of the fancy stuff is just lost on me. Anyway, if you’re looking to put together a simple but elegant meal for two follow these recipes below.
Happy Valentine’s Day,
Julie
Rick’s Picks Phat Beets Happy Appy
Recipe from Rick’s Picks
Makes 2 servings
Ingredients
2 oz. Fresh Goat Cheese, softened
Crostini or Crackers (To make your own, slice a day-old baguette into ¾” rounds. Brush both sides lightly with olive oil. Bake in a 400°F oven for 7-10 minutes or until golden brown. Cool completely)
Rick’s Picks Phat Beets cut in to 1” pieces
Method
-Spread a teaspoon of goat cheese onto crostini or cracker.
-Top with Rick’s Picks Phat Beet
Pasta Putanesca with Due Cellucci Traditional Tomato Sauce and Hellenic Farms Kalamata Olives
Makes 2 servings
Ingredients:
½ bag Semolina Artisanal Pasta Strozzapreti
4 tablespoons extra virgin olive oil
4 anchovy fillets, finely chopped
1 large pinch red pepper flakes(optional)
¼ cup capers, drained and chopped
¼ cup Hellenic Farms Kalamata Olives, chopped
2 cups Due Cellucci Traditional Tomato Sauce
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan Cheese
Method:
-Cook Semolina Artisanal Pasta Strozzapreti according to package directions.
-In a large saute pan, heat olive oil. Add anchovies, red pepper flakes, capers and Hellenic Farms Kalamata Olives. Cook for 2-3 minutes while stirring to combine. Add Due Cellucci Traditional Tomato Sauce and bring to a simmer.
-Add cooked pasta to the sauce, tossing to coat. Stir in parsley and Parmesan Cheese. Season with salt and pepper before serving.
Red Raspberries filled with Chocolate Champagne Ganache
Makes 2 servings
Ingredients:
100g Rococo Chocolates Sea Salt Dark Chocolate(about 1 ½ Artisan Bars)
45 mL Champagne or Prosecco
½ teaspoon honey
50 mL Crème Fraiche
10-12 Large Red Raspberries
Method:
-Melt the chocolate slowly in a microwave safe bowl. Microwave 30 seconds at a time at about half power. Stirring after each time in the microwave.
-Place the champagne in a small heavy-based saucepan, ad the honey and gently heat until boiling. Remove from heat.
-Gently stir in 1/3 of the mixture into the melted chocolate with a rubber spatula. As the mixture starts to thicken, stir in the next third of the champagne mixture. By the addition of the last of the champagned you will have a smooth and glossy ganache. Beat the crème fraiche into the mixture using a stick blender until it is fully incorporated.
-Allow the mixture to cool and thicken slightly. Pour into a piping bag.
-Pipe chocolate ganache into the center of the clean, dry raspberries.
-Let cool completely. As the ganache cools in will become the consistency of butter. Raspberries can be wrapped with plastic wrap and kept in the refrigerator for one day prior to serving. Allow raspberries to come to room temperature before serving.
