Early Valentine's Day Recipes

Valentine's Day Three Years Ago

Tuesday is a school (or work night) so that makes it a little hard to make a special Valentines Day Meal.  So my solution was to make some special things this weekend.

For breakfast:

Rum Raisin French Toast

• 3/4 cup rum raisin ice cream, melted
• 3 eggs, beaten to blend
• 1 tablespoon dark rum rum
• 1/4 teaspoon cinnamon
• 8 slices raisin nut bread (good thick bakery bread)

• 4 tablespoons butter
• Maple syrup

Preparation

Combine melted ice cream with next 3 ingredients in glass baking dish. Dip raisin bread into ice cream-egg mixture and let soak 2 minute per side.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Place 4 bread slices in skillet and cook until brown, about 2 minutes per side. Repeat with remaining butter and bread. Serve immediately with maple syrup.

For Dinner:

Pasta with White Bolognese

Extra Virgin oil

1 small onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped.
Sea salt
Freshly ground black pepper
1 lb mild Italian pork sausage meat
1 lb ground beef(not lean)
1 1/2 cups dry Italian white wine
1 cube beef bouillon dissolved in 2 cups simmering water
1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
1/3 cup heavy cream
1 lb rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese

Preparation

1. Add 2 turns of olive oil in the large pan. When the oil shimmers, add the onion, carrots and celery and saute until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
3. Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway(about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper, it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
4. When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. Add past a water if the sauce seems dry.

Cheesy Garlic Bread

• 2 tablespoons mayonnaise
• 2 tablespoons (1/4 stick) butter, room temperature
• 1 garlic clove, pressed
• 1 1/3 cups crumbled feta cheese
• 1 1/4 cups (about) grated Parmesan cheese, divided (about 4 ounces)
• 1/2 cup (packed) grated Monterey Jack cheese
• 1/2 cup finely chopped green onions
• 12 3/4-inch-thick slices pain rustique or ciabatta bread

Preparation

 

Position rack in center of oven and preheat to 475°F. Mix first 3 ingredients in medium bowl. Mix in feta, 1/2 cup Parmesan, Jack cheese, and onions. Spread 2 tablespoons cheese mixture onto each bread slice. Top each with 1 tablespoon Parmesan; press to adhere. Place on baking sheet. Sprinkle lightly with salt and pepper. Bake until cheese is golden and bubbly, about 12 minutes.