The Perfect Valentine's Day Meal
The Main Course
Image from Food Blogga
Chimichurri Steaks with Rosemary Potatoes
Original recipe from Williams-Sonoma Food Made Fast: Weeknight by Melanie Barnard. Previously featured on baci's baking.
Steak
1/3 cup olive oil
1/3 cup sherry vinegar
3 T. fresh oregano leaves
1/2 cup fresh flat-leaf Italian parsley, coarsely chopped
7 cloves garlic, coarsely chopped
1/2 - 3/4 t. red pepper flakes
4 T-bone steaks (about 1 inch thick)
salt
Potatoes
Yukon Gold potatoes, cut into wedges
1 T. minced rosemary
olive oil
salt
1) Preheat oven to 375 degrees.
2) Toss potato wedges with a little olive oil, rosemary and salt. Place in 9" x 13" pan. Roast in oven until tender - about 30 minutes.
3) In a food processor, combine oil, vinegar, oregano, parsley and garlic - process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer and stir in the red pepper flakes to taste. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.
4) Meanwhile, prepare a gas/charcoal grill for direct-heat grilling over high heat and oil the grill rack or preheat a broiler. When ready to cook, remove the steaks from the marinade. Place the steaks on the grill rack or put them on a baking sheet and place under the broiler. Brush the steaks with the remaining marinade. Cook, carefully turning once, for about 8 minutes total for medium-rare or until done to your liking.
The Bread
12 – 14 oz. chocolate (Recommended 8 oz. semi-sweet chocolate chips and 4 oz 56% or higher cacao chips)
2 T. cocoa powder (dark, dutch process is best!)
1 1/2 t. Cinnamon
1 t. espresso powder
5 T. Flour
5 eggs
1 1/4 cups sugar
2 sticks unsalted butter (1 cup)
1/3 cup olive oil
1/3 cup sherry vinegar
3 T. fresh oregano leaves
1/2 cup fresh flat-leaf Italian parsley, coarsely chopped
7 cloves garlic, coarsely chopped
1/2 - 3/4 t. red pepper flakes
4 T-bone steaks (about 1 inch thick)
salt
Potatoes
Yukon Gold potatoes, cut into wedges
1 T. minced rosemary
olive oil
salt
1) Preheat oven to 375 degrees.
2) Toss potato wedges with a little olive oil, rosemary and salt. Place in 9" x 13" pan. Roast in oven until tender - about 30 minutes.
3) In a food processor, combine oil, vinegar, oregano, parsley and garlic - process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer and stir in the red pepper flakes to taste. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.
4) Meanwhile, prepare a gas/charcoal grill for direct-heat grilling over high heat and oil the grill rack or preheat a broiler. When ready to cook, remove the steaks from the marinade. Place the steaks on the grill rack or put them on a baking sheet and place under the broiler. Brush the steaks with the remaining marinade. Cook, carefully turning once, for about 8 minutes total for medium-rare or until done to your liking.
The Aphrodisiac
Image from Pepperidge Farm
Prosciutto Asparagus Spirals
Asparagus is a "mood food" according to The Food Network!
Original recipe from Pepperidge Farm. Previously featured on baci's baking.
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
6 T. garlic and herb spreadable cheese, softened (I use 6 Laughing Cow Light Garlic & Herb Wedges)
8 slices prosciutto or thinly sliced deli ham
30 medium asparagus spears, trimmed
1) Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread three tablespoons cheese on each pastry sheet. Top each with four slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
2) Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto two baking sheets.
3) Bake for 15 minutes or until the pastries are golden brown.
6 T. garlic and herb spreadable cheese, softened (I use 6 Laughing Cow Light Garlic & Herb Wedges)
8 slices prosciutto or thinly sliced deli ham
30 medium asparagus spears, trimmed
1) Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread three tablespoons cheese on each pastry sheet. Top each with four slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
2) Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto two baking sheets.
3) Bake for 15 minutes or until the pastries are golden brown.
Image from Taste of Home
Parmesan Knots
Original recipe from Taste of Home. Previously featured on baci's baking.
1 - 12 ounce tube of refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan Cheese
1 teaspoon garlic powder
1 teaspoon garlic oregano
1 teaspoon dried parsley
1) Preheat oven to 400 degrees.
2) Cut each biscuit into thirds. Roll each piece into a three-inch rope and tie into a knot; tuck ends under. Place two-inches apart on a greased baking sheet. Bake for 8 - 10 minutes or until golden brown.
3) In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Serve warm.
1/4 cup canola oil
3 tablespoons grated Parmesan Cheese
1 teaspoon garlic powder
1 teaspoon garlic oregano
1 teaspoon dried parsley
1) Preheat oven to 400 degrees.
2) Cut each biscuit into thirds. Roll each piece into a three-inch rope and tie into a knot; tuck ends under. Place two-inches apart on a greased baking sheet. Bake for 8 - 10 minutes or until golden brown.
3) In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Serve warm.
The Dessert
Chocoholic Torte
Recipe from Design*Sponge Feature "in the kitchen with: wendy dooldeniya".
I have ALWAYS looked for an opportunity to make this and you don't get any more of an opportunity than Valentine's Day!
12 – 14 oz. chocolate (Recommended 8 oz. semi-sweet chocolate chips and 4 oz 56% or higher cacao chips)
2 T. cocoa powder (dark, dutch process is best!)
1 1/2 t. Cinnamon
1 t. espresso powder
5 T. Flour
5 eggs
1 1/4 cups sugar
2 sticks unsalted butter (1 cup)
For top/decor: powdered sugar and raspberries
Tools: , mixer, sifter for powdered sugar
1) Butter and flour 10 inch springform or torte pan with removable bottom.
Tools: , mixer, sifter for powdered sugar
1) Butter and flour 10 inch springform or torte pan with removable bottom.
2) Set oven to 375ยบ
3) Melt and stir butter and chocolate together over double boiler until everything is melted and smooth.
4) Beat eggs and sugar in mixer until starting to thicken.
5) Add remaining dry ingredients to mixer, and fold in slowly.
6) Slowly fold in melted chocolate to dry mixture so eggs do not curdle.
7) Pour into pan and bake for 25 – 45 minutes.
8) Cake will vary in baking time (I don’t know why!) so check with a toothpick frequently after 25 minutes.
9) Cool on rack.
10) Sprinkle top with powdered sugar and serve with fresh raspberries or raspberry coulis.
3) Melt and stir butter and chocolate together over double boiler until everything is melted and smooth.
4) Beat eggs and sugar in mixer until starting to thicken.
5) Add remaining dry ingredients to mixer, and fold in slowly.
6) Slowly fold in melted chocolate to dry mixture so eggs do not curdle.
7) Pour into pan and bake for 25 – 45 minutes.
8) Cake will vary in baking time (I don’t know why!) so check with a toothpick frequently after 25 minutes.
9) Cool on rack.
10) Sprinkle top with powdered sugar and serve with fresh raspberries or raspberry coulis.
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