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> Valentines Day Recipes, recipes that make your lover, ah smile?
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Shadows 
Posted: 14-Jan-2006, 01:06 PM
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ZodiacHolly

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Anyone have recipes that you want to share that make Valentines Day special?

Does a particular food make your honey in the mood?

Share your knowledge with all of us .....



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Beasts feed; man eats; only the man of intellect knows how to eat well.

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stoirmeil 
Posted: 18-Jan-2006, 08:30 AM
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Light food, I think -- Broiled fish with a light creamy sauce and garnished with fennel (I would like turbot, since it has a beautiful buttery texture). Or a trout or sole almandine, maybe.

Ingredients:

4 Trout fillets
1 cup Milk
1 ts Salt
1/8 ts Black pepper
1/2 cup Flour
2 Sticks of butter or margarine
1/2 cup Chopped almonds

Dip the trout fillets in milk.

Season them with salt & pepper then coat them with flour.

Melt the butter or margarine in a skillet and cook the fillets, browning them evenly on both sides.

Remove the fish from the skillet and saut the almonds for about 10 minutes.

Serve the almonds over the trout fillets.

This recipe serves six -- if you are not planning on company (??!! rolleyes.gif then adjust accordingly.

All you really need to remember is not to make the portions too big, and keep the carbohydrates in the meal to a tasteful minimum, since those things tend to induce sleep -- and to make sure the dessert is one that works well in bed as a postlude (beautiful grapes, red cherries if you can find them, or strawberries and champagne. . .). Your beautiful brownies with a little drift of red pepper in them would be lovely too, Shadows.

Hmm. . . time to plan already, isn't it? smile.gif
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Senara 
Posted: 18-Jan-2006, 02:19 PM
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this is one of my favorites but I never have a chance to make it too often.

Blushing Pears, (maybe a good desert complement for stormeil's broiled fish??)


2 pkg. (4-serving size each) JELL-O Raspberry Flavored Gelatin
1 qt. (4 cups) water
4 firm ripe peeled pears, such as Bosc, Bartlett or Anjou
1/2 cup thawed Whipped Topping



MIX gelatin and water in 3- to 4-quart saucepot. Bring to boil on medium-high heat, stirring frequently until gelatin is completely dissolved.

ADD pears; partially cover saucepot with lid. Reduce heat to medium-low; simmer 20 minutes or just until pears are tender, stirring gently every 10 minutes. Remove pears from liquid; save liquid for another use (jello molds dbl batch, or it makes a really sweet marinade) or discard.

SERVE pears warm or cover and refrigerate at least 1 hour or overnight. Top each pear with 2 Tbsp. whipped topping.


If serving warm I might suggest a very vanilla flavored ice cream to go with it.
Enjoy!


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Senara-ism : Life is like a theatrical production only you get to be actor, director, and audience all at once. So break a leg, sit back and enjoy the show!

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Cha chir drn a thoirt an aghaidh pig.
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stoirmeil 
Posted: 19-Jan-2006, 09:26 AM
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Mmmmm! You know, I was thinking a wee droppie of some raspberry cordial, like Chambord (you know, the one with the bottle that looks like the Holy Hand Grenade of Antioch), in there would be awfully nice. But I wasn't sure about the alcohol making the gelatin not gel into a nice coating. So my research turned up the following:

http://www.myscienceproject.org/j-shot.html

Kids, huh? smile.gif
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Shadows 
Posted: 19-Jan-2006, 06:52 PM
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ZodiacHolly

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I have made this for my wife the last 3 Valentines days and she requested it again this year... the sides mentioned I think I have posted here somewhere.

Recipe Name: SPECIAL CORNISH HEN
Category: POULTRY
Serves: 2

SOURCE SHADOWS

10 Clove garlic, peeled
1/2 Large onion, chopped
1 Tblsp red wine
2 Tblsp olive oil
1 1/2 Tblsp rosemary, dried, crushed
1/8 Tsp. rubbed sage
1 Tsp. seasoned salt
1/2 Tsp. lemon pepper
1 Slice bacon, chopped and sweated
1 cornish hen
1 Whole jalapenos, chopped fine
salt and pepper to taste
2 Tblsp butter, melted


This is a very rich dish. Garlic lovers sing it's praise.

Pre heat oven to 350o F

Mix the vegetables,wine, herbs, and oil together in a bowl.

Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste.

Stuff the hen with this mixture and sew closed.

Salt and pepper the stufffed hen well.

Place hen on rack in shallow oven proof pan*. Brush with melted butter.
Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes before serving.
Cut hen in half lengthwise and serve with the stuffing.

Recommended side dishes:
Rouqfort Green Beans
Candied Dill Carrots

*This can be cooked at camp in a dutch oven with coals ( majority of coals on lid). Place hen on heat proof plate set on bottle caps or small stones to keep off the bottom of oven. Add water to bottom of oven to just cover; keep water level constant; test for doneness after 1.5 hours.

To cook on grill, use indirect heat and turn often.


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Rindy 
Posted: 21-Jan-2006, 03:40 PM
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Red Velvet Cake

2 1/2 Cups Flour
1 1/2 Cup sugar
2 Tablespoons cocoa
1 Teaspoon salt
1 Teaspoon vinegar
2 Cups vegetable oil
1 Teaspoon soda
1 Teaspoon vanilla
1 Cup buttermilk
2 eggs
2 1oz bottle red food color

Put dry ingredients in bowl, blend eggs, add oil. Blend well. Add buttermilk and blend add vanilla, vinegar & food color. Mix well. Pour into 3 8" greased and floured cake pans..Bake at 350 degrees 30 minutes or until cake is done in center.

Cool slightly and remove from pan. Cool before frosting.

Cream Cheese & Nut Frosting

1 16oz Box Powdered Sugar
1 8 oz cream cheese
pinch of salt
1 stick butter =1/2 cup
1 teaspoon vanilla
1 cup chopped pecans or walnuts

Cream butter and cream cheese. Add powered sugar & vanilla & salt. Beat until fluffy. Frost cake top with nuts.

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maggiemahone1 
Posted: 21-Jan-2006, 11:18 PM
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Chocolate Covered Strawberries

6 ozs. semisweet chocolate, chopped
3 ozs. white chocolate, chopped
1 pound strawberrries with stems, washed and dried very well
Put semisweet and white chocolate n2' seperate microwavable bowls, alternately melt chocolate at one half power for 1 minute, stir and then for another 1 minute until melted...
Line a sheet pan with parchment or waxed paper. Holding strawberries by stem, dip n2' the dark chocolate, lift and twist slightly letting any excess chocolate fall back n2' the bowl. Set strawberries on parchment paper. Dip a fork n2' the white chocolate and drizzle over the dipped strawberries. Set the strawberries aside until chocolate sets, about 30 minutes. Enjoy!
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cynni 
Posted: 22-Jan-2006, 01:28 AM
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All this sounds so good. Will have to try them all. thumbs_up.gif


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stoirmeil 
Posted: 27-Jan-2006, 10:36 AM
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Hi! This is lovely -- and it goes with my theory that fish, being light, and piquant flavors go best with romantic evenings. I tried this last weekend, and it's so, so good! Not hard, either. A puree or coulisse of red peppers is one of my favorite sauce bases -- sweet, but can take any other flavor up too, from spicy to herbal to exotic, and looks so pretty!

RED SNAPPER AND EGGPLANT WITH RED BELL PEPPER SAUCE
Can be prepared in 45 minutes or less.

For sauce
1 tablespoon olive oil
2 large red bell peppers, sliced thin
3/4 teaspoon minced garlic
2 teaspoons fresh lemon juice, or to taste

olive oil for brushing pan and eggplant
1 small eggplant (preferably Asian, about 6 inches long and 2 1/2 inches wide)
two 6- to 7-ounce red snapper fillets, skinned
1 tablespoon thinly sliced fresh mint leaves plus additional for garnish if desired

Make sauce:
In a large skillet heat oil over moderately high heat until hot but not smoking and cook peppers and garlic, stirring, 10 minutes, or until peppers are tender. Transfer pepper mixture to a blender and blend with lemon juice until smooth. Season sauce with salt and pepper and keep warm.

Broil fish and eggplant
Preheat broiler and light brush a small shallow baking pan with oil.

Cut four 1/4-inch-thick lengthwise slices from eggplant, reserving remainder for another use. Rinse fish fillets and pat dry. Season fillets with salt and pepper and arrange, skinned side down, in prepared pan. Sprinkle each fillet with 1/2 tablespoon mint. Arrange 2 eggplant slices on each fillet, covering mint completely and overlapping eggplant slices slightly, and brush them lightly with oil. Broil fillets about 4 inches from heat until fillets are just cooked through and eggplant is golden, about 5 minutes.

Divide sauce between 2 plates and arrange fillets, brushed with pan juices, on top sauce. Garnish with additional mint.

Serves 2.

I had rice prepared in lemon water (juice of two good-sized lemons in the cooking water, with a little less salt than usual) and tossed with thin sliced almonds and a light mix of butter and almond oil with a little pepper with this. I guess I tend to associate almonds with romance. Give those other girls roses, but bring me black cherries and marzipan! wink.gif
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Shadows 
Posted: 04-Feb-2006, 11:16 AM
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ZodiacHolly

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This is a very rich dish that makes one want to cuddle and "sleep" after eating this wonderfully elegant meal.

Recipe Name: BEEF IN BURGUNDY
Category: BEEF
Serves: 8

SOURCE FRUGAL GOURMET

6 Slice bacon
3 Pound good stewing beef
Olive oil or peanut oil
4 Cup burgundy or dry red wine
2 Cup brown soup stock
2 Tblsp tomato paste
3 Clove garlic, crushed - I use more
1/2 Tsp. thyme
1 bay leaf
Salt to taste
1 Pound mushrooms, browned in butter
3 Medium yellow onions, chopped, browned in butter

Roux:

1/2 Cup flour
1/2 Cup butter

Cut the bacon into little strips, and blanch with boiling water. Fry gently, being careful not to burn them or darken the fat.
Remove the bacon from the pan and brown the meat in the fat, you may need to add a little oil. ( Note: do not flour the meat ). Brown the meat until a nice rich brown on all sides. Place the meat in a large 4 quart caserole or heavy pot.
Add the wine and spup stock. Add the tomato paste, garlic, thyme, a bay leaf and a little salt.
Deglaze the frying pan by putting back on the heat . When the pan is slightly hot, add a stiff shot of red wine, and move it around with a woden spoon. Add this liquid to the casserole or pot.
Bake in a 350f oven for 2 to 3 hours. ( I cook this on top the stove in a heavy pot).
When the beef is tender add the mushrooms and yellow onions. Cook for 30 minutes more and then thicken with the Roux. Serve over egg noodles or rice.

Roux:
mix flour with the butter and brown until a nice deep brown.


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Emmet 
Posted: 14-Feb-2007, 10:10 AM
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breakfast for my wife...

Cappuchino with a liberal tot of Irish Cream, topped with whipped cream and ground nutmeg.
Bacon & Irish Cream French toast.

Chop some walnuts.
Whisk two eggs with Irish cream.
Soak slices of fresh French bread in the mixture, and cook over medium heat in real butter.
Dust with powdered sugar, and top with walnuts.


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Rindy 
Posted: 14-Feb-2007, 10:34 AM
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WOW Emmet what a wonderful husband you are! I will be making this cake today.
Happy Valentines Day everyone!


Red Velvet Cake

2 Cups Flour
1 Cups Sugar
2 teaspoons Cocoa
1 teaspoon Salt
1 teaspoon Soda
1 teaspoon Vanilla
1 teaspoon Vinegar
2 Cups Vegetable Oil
1 Cup Buttermilk
2 Eggs
2 1oz Bottles Red Food Color

Put dry ingredients in bowl, blend eggs, add oil. Blend well. Add dry ingredients and blend well. Add buttermilk blend add vanilla, vinegar & food color. Mix well.
Pour into 3 greased and floured 8" pans.

Bake at 350 degrees 30 minutes or until cake is done. Cool before frosting.

Cream Cheese & Nut Frosting

1 16oz box Confectioners Sugar
1 8oz box cream cheese
1 stick butter cup
1 teaspoon vanilla
1 Cup chopped pecans or walnuts
pinch of salt

Cream butter and cream cheese. Add confectioners sugar and vanilla and salt. Beat until fluffy. Frost cake and top with nuts.

Keep in the Refrigerator
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stoirmeil 
Posted: 14-Feb-2007, 12:40 PM
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Lordy, that's a lot of food coloring. ohmy.gif Well, once in a while for a treat I guess it's OK.

For the romantic interlude, best to keep the carbs to a minimum until later. I think a nice dinner of fish or lean meat and exquisitely prepared vegetables (trout almandine with asparagus tips, maybe, or a szechuan stir-fry with lean beef or shrimp), with very light sauces and a dry wine is the ticket, then you can have that lush dessert later by the fire.

This is nice because it makes up fast, and lots of the prep can be done earlier. You don't want to spend the whole evening in the kitchen. wink.gif

Szechuan Beef
INGREDIENTS
1 pound sirloin steak, cut into bite size strips
1 tablespoon soy sauce
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper (more to taste)
1 clove garlic, minced
1 tablespoon fresh minced ginger
2 tablespoons sesame oil (dark is more flavorful)
3 cups fresh broccoli florets
2 small onions, cut into wedges
1 (8 ounce) can water chestnuts, drained
1/4 cup chicken broth
1/4 cup unsalted peanuts

DIRECTIONS
Toss beef with soy sauce, cornstarch, crushed red pepper, ginger and garlic in non-metal bowl. Cover and refrigerate 20 minutes minimum (nicer if done in morning, or even overnight).

Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.

Keep carbs even lower by skipping the rice and just putting in more water chestnuts. Put in some sweet red bell pepper cut in small chunks for the pretty, red Valentine touch.
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Rindy 
Posted: 14-Feb-2007, 05:42 PM
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lol Stoirmeil...its only a once a year cake..and its sinful..did ya check out the oil is in this baby....lol..
I have tried the making it without the food color and it just isn't the same. It comes out the greatest color of red and the frosting is a wonderful white...perfect for Valentines Day.

I will have to try your beef it sounds wonderful...yum now I am hungry sad.gif

Slainte smile.gif
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Shadows 
Posted: 23-Jan-2012, 12:24 PM
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ZodiacHolly

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This Holiday is fast approaching...

What will you make!
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