The old saying goes,
”
The way to a man’s heart is through his stomach.
”
I think that goes for women, too, though there’s not much
guesswork: chocolate seems to work every time.
The old saying goes, “The way to a man’s heart is through his stomach.” I think that goes for women, too, though there’s not much guesswork: chocolate seems to work every time.
Depending on how long you’ve known your love, the number of Valentine’s Days you’ve shared, and the climate of this particular year, there’s a perfect meal for this special day. Below, a trio of dinner ideas. Pick the one that fits you best and have a wonderful Friday.
• Option 1: In love as in fortune, some years are better than others. Some February days are warmer and others need a little spark. There’s always a chance on Valentine’s Day to turn up the heat, bring a pitter-patter to your significant other’s heart, and remind each other how lucky you are. Try this spicy pasta puttanesca with some simple sliced French bread. For dessert, how about some creamy vanilla ice cream topped with chocolate sauce and sliced berries? How about a mocha truffle on the side? Yum …
Pasta Puttanesca
1 lb. pasta, cooked al dente
3 T. olive oil
6 cloves garlic, chopped
1 small can anchovies, chopped
1 tsp. chili pepper flakes (or more to taste)
28 oz. chopped canned tomatoes
1 cup kalamata or black olives, chopped
6 T. capers
Heat olive oil; add garlic and chopped anchovies (you will not really taste them). Cook until anchovies “melt” and garlic is golden. Add chili pepper flakes.
Add tomatoes, olives and capers. Cook for 5 to 10 minutes until sauce is reduced and thick. Combine with cooked pasta and heat through. Serve with Parmesan cheese.
• Option 2: It might as well be spring, you’re just bursting with love. How can life get any better than this? This is the year to spend less time on dinner, more time on dessert, especially because Valentine’s Day falls on Friday, the end of a long week. You have two choices here: Go out to eat, but come home for a decadent dessert. Or make a great meal in the crock pot that will be ready when you get home from work. Dessert will be waiting in the refrigerator, because you make it the night before. You’ll have plenty of time for each other.
Italian Pot Roast
3-4 lb. boneless chuck roast
1 large jar marinara sauce
1/2 lb. sliced mushrooms
Put all ingredients in crock pot. Cover and cook on low 7-9 hours. Serve over cooked spaghetti with a green salad on the side.
Chocolate Pots
3/4 cup whole milk
6 oz. semisweet chocolate, chopped fine
1 lg. egg
2 T. sugar
1 tsp. vanilla
Pinch of salt
3 T. rum
Whipped cream (for the top)
Heat milk slowly, just to boiling. Put all other ingredients into a blender except rum and whipped cream.
Slowly add hot milk and blend 30 seconds. Add rum and blend 1 to 2 more minutes. Pour into serving dishes; chill at least 2 hours or overnight.
Serve with a dollop of whipped cream.
• Option 3: Perhaps you wish Valentine’s Day would not come this year because your love life has been particularly dreadful. Or just dull. Do not sit out this day, dreaming of ways to get back at that bump-on-a-log. Find someone else who makes you happy or who needs a lift, too, and celebrate the many future possibilities for love in your life. You never know who might be sitting in the coffee shop next week. Open a bottle of champagne or a really good Pinot Grigio and make this rich and comforting risotto.
Follow liberally with a chocolate dessert (steal the one above) and a “chick flick” or a “blood-and-gore movie,” depending on your disposition.
Risotto with Mushrooms
4 to 6 cups chicken broth
2 T. butter or olive oil
2 shallots or 1 medium onion, minced
1 1/2 cups sliced mushrooms, any kind you like
1 1/2 cups Arborio rice
Salt and pepper to taste
1/2 cup dry white wine
1/2 cup Parmesan cheese, preferably freshly grated
Warm stock over medium heat and leave the heat on.
In a large nonstick saucepan or skillet, heat the butter or olive oil over medium heat. When it’s hot, add shallots or onion and cook, stirring occasionally, for 1 minute. Add mushrooms and cook, stirring frequently, for about 10 minutes.
Add the rice and stir until it is coated with butter. Add a little salt and pepper, then the wine. Stir and let the liquid bubble away. Begin to add the stock, 1/2 cup or so at a time, stirring after each addition and every minute or so (yes, this is a labor of love). When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep heat at medium to medium-high and stir frequently.
Begin tasting the rice 20 minutes after you add it; you want it to be tender but still with a tiny bit of crunch. This could take 30 minutes or so. When risotto is done, add 2 tablespoons of softened butter and Parmesan.
Check seasoning; adjust salt and pepper, if needed.
Immediately serve the risotto, preferably in big bowls, which you can eat while sitting on the floor in front of a fire with your friend(s). Put your wine glasses within easy reach and relax. A great night has begun.
Tip of the Week:
For an easy garnish, roll greens cigar-style and then slice into thin strips. Try making this “chiffonade” from basil leaves, spinach or sorrel, then toss on top of rice, cooked vegetables or a serving platter.
Notes from Jenny’s Kitchen
• Award-winning wine: La Filice Winery’s 2000 Syrah earned a silver medal in the recent San Francisco Chronicle Wine Competition, which had a record 2,544 entries this year. The La Filice Syrah, from Paso Robles/Mill Road Vineyard, was one of 51 Syrahs to earn a silver medal. Co-winners included Syrahs from Russian Hill, EXP, Geyser Peak and Clos du Bois, nice company for winery owners Ed Filice of San Luis Obispo and Tim Filice of Gilroy.
The Filices will be pouring their winning wine at the Chronicle’s Wine Competition Tasting on March 15, 1 to 5 p.m., at Fort Mason Center in San Francisco; food from San Francisco restaurants will also be served. Tickets are $35 each and available at www.winejudging.com. If you’d rather have the wine, it’s $25 per bottle and available at www.lafilice.com.
End note: “From little spark may burst a mighty flame.” ~ Dante
