Valentine's Day Dinner

 

Usually, Valentine's Day is the one night a year K. cooks me dinner.  However, this year, he was away for the weekend, but got home in time for dinner (and to give me these pretty tulips) so I cooked the following:

Caesar Salad - this recipe is from Simply Good, where I have taken cooking classes. This is a very good, traditional salad.  I used a little less oil than the recipe suggested, and it was very flavorful.  If the dressing breaks, they suggest adding a little cold water to help it come back together.  

Caesar Salad

Servings: 12

(Note, I cut the dressing recipe in half, and have plenty left over for another salad tonight)

1 Tablespoon anchovy paste (I just mashed some jarred anchovies)

1 egg yolk

1 teaspoon dijon mustard

1 clove of garlic, grated

1 Tablespoon lemon juice

4 teaspoons Franks Red Sauce

4 teaspoons Worchestershire

1/2 c parmesan cheese, grated

2 cups olive oil 

1 teaspoon kosher salt

1/2 teaspoon black pepper

croutons

romaine lettuce

The dressing can be made three days ahead and refridgerated.

Using food processor, or large stainless steel bowl and whisk

1) Add: anchovy paste, egg yolk, mustard, garlic, lemon juice, frank's, worcestershire, 1 tsp of salt, and black pepper.  Pulse or whisk a few times to blend all ingredients.

2) Using a very slow and steady stream, whisk in olive oil.  If you add it too fast, the dressing will break.  This dressing is an emulsification, it will thicken to a mayo consistency.  

3) After all oil is incorporated, add grated cheese.  Check for seasoning.

To assemble: Pour half of the dressing you are using into a large bowl.  Add croutons and toss.  Add cleaned romaine lettuce and toss.  Taste to see if additional dressing is needed.  Sprinkle w/ more Parmesan if you like.

Homemade croutons: 1/4 inch dice 3 cups bread.  Toss with 2 T of oil, place on sheet tray and place in a preheated 375-degree oven.  Bake for 15-18 minutes or until golden brown.

Roasted Tomato and Basil Soup with Puff Pastry Top - This week, I started taking cooking classes at Palate Pleaser.  We are meeting every other month throughout this year.  The first class focused on soups and it is very casual (to the point that I am not sure I am going to learn much, but know I will get some good recipes, eat a good meal and meet some new people).  Anyway...the soup...this is delicious.  It has no cream or milk, but tastes rich (there is some butter in it).  It comes together easily.  The puffed pastry was great in the class, but less successful at home.  I think it's a combo of an unsteady oven temp and more shallow bowls (you need a deeper bowl so the soup doesnt actually touch the pastry).  In the class, it looked lovely and felt special.

 

Roasted Tomato and Basil Soup

 (I cut the recipe in half, this is the full recipe)

Combine and roast in a roasting pan at 400 degrees for 45 minutes:

6 lbs plum tomotoes, cut in half

1/2 cup olive oil

2 T. salt

1 T. Pepper 

 

Soften in soup pot:

1/4 cup olive oil

4 T. butter

4 cups diced onion

4 T. chopped garlic

1/4 t. red chili flakes

Add to soup pot:

2 28 oz cans of peeled whole plum tomatoes

roasted tomatoes and juices

2 t. chopped thyme

4 cups of basil

2 quarts chicken broth

Simmer soup for about 30 minutes, puree with an immersion blender, leaving some texture.  Season to taste with sugar (about a tsp), salt and pepper.

For puff pastry top:

Use store bought puff pastry sheets, thaw but while cool roll dough out until half as thick.  Using a soup bowl as a guide, cut a circle about 1 1/2 inches larger than bowl.  Brush pastry circle w/ beaten egg, place over bowl and press to adhere to bowl.  Cut a vent into center of pastry and brush again w/ beaten egg.  Bake in 400 degree oven about 20 minutes, until golden brown.

Molten Chocolate Cakes - after watching some chocolate specials on the Food Network, no other dessert would suffice.  These could not be easier, and often I have the ingredients on hand.   They are easy to make ahead of time, as I did yesterday.

Recipe is here.  Yes, I cut it in half.