Be My Valentine Recipes
makes 4 pizzas
Ingredients
4 Unbaked pizza dough shells, 12-inch
Olive oil - 1/4 cup or as needed
6 Tbsp Garlic, finely chopped
2 Cups Tomatillo or tomato salsa
4 California Avocados
2 Cups Corn kernels, fresh or canned
2 Cups Green onion, thinly sliced
1 Cup Red bell pepper, diced
1 Cup Anaheim chili, diced
4 Cups Feta cheese, crumbled
¼ Cup Fresh oregano, chopped
Directions
Brush pizza dough shell with olive oil; sprinkle with 1-1/2 tablespoons garlic.
Spread with 1/2 cup salsa; sprinkle with 1 avocado (diced), 1/2 cup corn, 1/2
cup green onion, 1/4 cup bell pepper, 1/4 cup Anaheim chili, 1 cup cheese and 1
tablespoon oregano. Drizzle with 1 tablespoon oil.
Bake at 500°F until crust browns and cheese is lightly browned, about 10
minutes.
Cut into 8 slices.
Ingredients
3/4 cup white wine
1 tablespoon lemon juice
3/4 cup water
36 large scallops
2 bunches spinach
1 large onion
2 cloves garlic
1 tablespoon butter
1/4 cup Pernod
salt, to taste
pepper, to taste
1 cup hollandaise sauce (recipe follows)
Directions
Preheat oven to 450 F.
Combine wine, lemon juice, and water in a saucepan, and poach scallops for two
minutes.
Drain and set aside.
Finely chop spinach, onion, and garlic. Sauté in butter and Pernod. Season with
salt and pepper.
Place scallop shells in ramekins and fill with spinach mixture.
Place cooked scallops on spinach, top with hollandaise, and bake for 5 minutes.
Hollandaise Sauce
1/2 cup butter
3 egg yolks
1 tablespoon cold water
1 tablespoon lemon juice
dash of Tabasco
salt, to taste
pepper, to taste
Cut butter into small pieces. Set aside until softened.
Place egg yolks and water in top half of a double boiler placed over -- not in
-- simmering water.
Beat until slightly thickened. Add a few pieces of butter, and beat until it
melts.
Slowly add remainder of butter, beating until sauce thickens.
Beat in lemon juice and spices, and serve immediately.
Makes about 1 cup
Ingredients
1/2 pound red beets (about 3 medium)
1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
1 leek (white and pale green parts only), chopped
1 small onion, thinly sliced
1 celery stalk, chopped
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground white pepper
2 cups water
1 small bay leaf
1 fresh thyme sprig
1 fresh parsley sprig
1/4 cup whipping cream
2 tablespoons crème fraîche or sour cream
Directions
Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced
with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch
cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.
Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek,
onion, and celery and cook until beginning to brown, stirring frequently, about
13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces.
Cook until vegetables begin to stick to bottom of pot, stirring frequently,
about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig.
Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very
tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool
soup slightly. Working in batches, puree soup in blender with cream. Season to
taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and
refrigerate.)
Gently re-warm soup (do not boil). Divide between 2 bowls. Garnish each with 1
tablespoon crème fraîche. Sprinkle with reserved beet cubes
Dress it up: To garnish soup, spoon two tablespoons crème fraîche into
one corner of a re-sealable plastic bag. Cut tip off corner and pipe heart atop
each serving of soup
(serves 6)
Ingredients
1 sheet puff pastry, cut into 9 squares (8 ounces, 1/2 package approx)
6 ounces brie cheese (without rind)
1 cup finely chopped marinated artichoke hearts
2 tablespoons chopped basil
1/4 teaspoon balsamic vinegar
1/4 teaspoon salt
3 dashes fresh ground pepper, to taste
1/2 cup chopped prosciutto, ends (1/2 cup chopped thick-cut proscuitto)
1/4 cup grated parmesan cheese
Directions
Preheat oven to 350 degrees F.
If you have frozen puff pastry, allow it to thaw.
Cut the sheet into 9 squares.
Push the squares into 9 of the spaces a lightly sprayed muffin tin.
In the food processor, whir enough artichoke hearts to make 1 cup of them when
they are very finely chopped.
In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the
muffin tin (note: brie is much easier to cut when it is very cold).
Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all
of the mixture).
Top each with the chopped prosciutto and sprinkle with Parmesan.
Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
Let sit for about 5 minutes before serving (the brie will be *very* hot).
Makes 9 appetizers, about 6 servings since some people will have two.
[archived wine tasting recipes/includes/copyright.htm]
|