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Hot Baked Ziti With Spicy Sausage Rag�
Serves 6-8
Comfort food with a little excitement makes
this perfect for Valentine's Day
1 pound ziti pasta
1/4 cup freshly grated romano cheese
1/4 cup freshly grated parmesan cheese
8 ounces grated mozzarella cheese
FOR THE RAG�:
3 pounds hot Italian sausage with casings removed
2 cups brown onions, chopped fine
3/4 cup celery, chopped fine
3/4 cup carrots, chopped fine
4 ounces thinly sliced pancetta, chopped
2 Tbsp olive oil
5 garlic cloves, chopped fine
1/2 tsp dried red pepper, crushed
2 cups dry red wine
1 28 ounce can of chopped tomatoes in juice, reserve juice
1 Tbsp sugar
FOR THE RAG�:
Heat olive oil in a large pot, add pancetta and saut� until crisp.
Remove pancetta and set aside.
Add sausage to pot and saut� until cooked and no longer pink.
Remove sausage and pour off all of the grease.
Add the celery, carrots and onions, garlic and crushed red pepper.
Continue until the vegetables are wilted and soft.
Put the sausage back in, add the wine and allow to boil for a few minutes.
Add the cooked pancetta and the tomatoes with their juice.
Reduce heat and simmer for 30-40 minutes. Let cool.
(Can be made a day or two ahead of time and refrigerated, up to this point.)
FOR THE PASTA:
Preheat oven to 400 degrees and oil a 4 quart baking dish.
Cook the ziti in a large pot of boiling water until al dente, cooked but still firm.
Drain the ziti and add to the pot of rag�.
Place the mixture into the baking dish and sprinkle with the 3 grated cheeses.
Bake until the cheese melts and turns golden, about 15 minutes.
Fun Fact: Pancetta is often referred to as Italian bacon.
It is pork that has been salted, dried and spiced for 3 months. It can be found at Italian delis
and even in the deli case of many supermarkets.
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Mars and Venus Mixed-Up Cake
Makes 1 double layer cake
Opposites attract and the
combination of chocolate and vanilla is classically delicious in this marbleized cake.
FOR THE CAKE:
1 ounce semi-sweet baking chocolate, broken in chunks and melted. (Use Scharffen-Berger, Valrhona or other high quality baking chocolate)
2 1/4 cups sifted cake flour (not self-rising)
1 1/4 cups sugar
2 large eggs
3/4 cup sour cream
6 Tbsp milk
1 Tbsp baking powder
1 tsp baking soda
1 1/2 tsp vanilla extract
1/8 tsp salt
1 tsp cinnamon
1/2 cup unsalted butter, room temperature
FOR THE FROSTING:
3 1/2 cups confectioner's sugar, sifted
1/4 cup milk
1/2 cup unsalted butter, room temperature
1 1/2 tsp cinnamon
2 ounces semisweet baking chocolate, melted
1 tsp vanilla extract
Strawberries, sliced flat (optional)
Preheat oven to 350 degrees. Butter and dust with flour two 9-inch round cake pans.
FOR THE CAKE:
Combine the melted chocolate and the cinnamon.
Sift together the flour, baking powder, baking soda, and salt.
Cream the butter and sugar until light and fluffy. Adds, one at a time,
incorporating well. Add the sour cream and vanilla continuing to mix.
Add the dry mixture a cup at a time along with the milk. Combine well.
Divide batter in half and stir the chocolate mixture into one half. Pour half the
vanilla batter into one cake pan, keeping it onto one side of the pan. Pour the chocolate
batter into the other side of the pan. Using the blade of a knife, swirl the two batters
together to create a marbleizing effect. Repeat with the other cake pan putting the vanilla
batter on one side, the chocolate on the other, and marbleizing. Bake 30 minutes at 350
degrees or until a toothpick inserted in the center comes out clean.
FOR THE FROSTING:
Cream the butter until fluffy and add vanilla.
Add the confectioner's sugar and milk, a bit at a time, until mixture is thick and smooth.
Beat in 1/2 tsp of the cinnamon.
Turn out a cooled layer onto a cake plate and ice only the top with the vanilla frosting.
You can also add sliced strawberries at this point if you want by placing the flat pieces
into the frosting so that they lay flat.
Turn out the second cake and place it on top of the bottom layer.
Stir the melted chocolate and the rest of the cinnamon into the frosting and mix well.
Ice the top and sides of both cakes with the chocolate frosting.
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He Loves Me Chocolate Souffl�
Serves 6-8
Souffl�s are very easy, if you have a light touch.
6 ounces Scharffen-Berger, Valrhona or other high quality semi-sweet baking chocolate
4 eggs plus 1 extra egg white, room temperature
1/3 cup sugar plus 1 Tbsp for the dish
2 Tbsp all purpose flour
2 Tbsp butter
1 cup half and half
1 tsp vanilla
1 Tbsp Bailey's Original Irish Cream or Kahlua (optional)
Preheat oven to 400 degrees.
Butter an 8" souffl� dish and sprinkle on 1 Tbsp sugar.
Chop the chocolate. Add the cream to a double boiler or use a small metal bowl over a small pot
of water. Add the chocolate to the cream and let it melt, stirring with a wooden spoon. Stir the
chocolate until all of it has melted. Remove from heat.
Melt the butter in another pan, and add the flour and cook until foamy. Add to this the
chocolate/cream mixture, the egg yolk and the sugar stirring until it thickens. Once it
has thickened, remove from the heat and let it cool. Add the vanilla as it cools.
Beat the egg whites and a pinch of salt until they form soft peaks. Stir a heaping spoonful of the
egg whites into the chocolate mixture to soften, then fold in the remainder of the egg whites, lifting
as you fold.
Pour this into the souffl� dish and bake at 400 degrees on the lowest rack for 18-20 minutes.
A souffl� is ready to eat as soon as it comes out of the oven. Serve with ice cream or whip cream.
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Lava Flow Chocolate Cake
4 Servings
Firm on the outside but soft and flowing on the inside.
8 ounces Scharffen-Berger, Valrhona or other high quality milk or semi-sweet baking chocolate.
8 ounces butter
3 eggs
4 egg yolks
9 ounces all purpose flour
8 ounces powdered sugar
1 ounce Bailey's Original Irish Cream (optional)
Vanilla ice cream (optional)
Preheat oven to 375 degrees.
Chop the chocolate and melt in a double boiler or use a small metal bowl over a small pot
of water. As the water just begins to boil, stir the chocolate until all of it has melted.
Remove from heat.
Cut the butter into small pieces and add to the chocolate, stirring until it has all melted.
Fold in the beaten eggs and yolks, and the Bailey's.
Sift the flour and sugar and fold into mixture until blended fully.
Pour the mixture into buttered 4 ounce ramekins and divide evenly.
Bake at 375 degrees for 15-18 minutes, watching carefully. Cakes should be firm on the outside
but soft and flowing on the inside.
Remove from ramekins and place on a plate while still warm. Serve with vanilla ice cream.
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Milk Chocolate Kisses
Makes 30 Kisses
1 Tbsp chilled unsalted butter
3 1/4 ounces Scharffen-Berger, Valrhona or other high quality baking milk chocolate
Chop the chocolate and melt in a double boiler or use a small metal bowl over a small pot of water.
As the water just begins to boil, stir the chocolate until all of it has melted. Remove from heat.
Cut the butter into small pieces and add to the chocolate, stirring until it has all melted.
At this point, the chocolate will be quite stiff. Let it cool slightly so that the kisses
will hold their shape when you form them.
Line a baking sheet with wax paper.
Spoon the warm mixture into a small plastic sandwich bag, pushing it into one corner.
Cut the tip off the corner and squeeze out the chocolate, shaping into kisses as you squeeze.
They should have a diameter of between 3/4 inch and 1 inch.
When you are through, cool in the refrigerator.
Remove when you are ready to serve and bring to room temperature.
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Heavenly Chocolate Refrigerator Roll
An oldie but a goodie. This never fails to get raves from
children and adults alike. And it's easy to make. Don't skimp on the refrigeration.
That's the secret to this!
Makes 12 Servings
1 9-ounce package Nabisco Famous Chocolate Wafers
2 cups whipping cream
1 tsp granulated sugar
1 tsp vanilla extract
Chocolate curls for garnish
Add vanilla and sugar to whipping cream and beat until soft peaks form.
Spread 1/2 Tbsp whipped cream on each wafer. Begin stacking wafers together and stand on edge on
serving platter to make a 14 inch log.
Frost with remaining whipped cream.
Chill for 4-6 hours. Wafers will absorb liquid and become cake-like.
Serve by garnishing with chocolate curls, and slice at a 45 degree angle
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Don't Break My Heart Savory Appetizers
Makes 48
These will be the first empty plate
on your Valentine buffet table.
You will need a 2 or 2 1/2 inch heart-shaped pastry cutter.
1 3/4 cups all-purpose flour
1/2 lb parmesan cheese, in chunks (try getting parmigiano reggiano)
1 1/2 cups cold butter, cut up cold water
1 egg yolk, beaten
1 Tbsp fresh chives, chopped fine
Put the flour, cheese, cold butter, and chives in a food processor, pulsing until the ingredients
are combined and are well mixed. Add cold water, one tablespoon at a time, until it starts to hold
together. Roll into a ball shape, cover with wax paper and chill in the refrigerator for 15 minutes.
Roll on a lightly floured surface to 1/4 inch thickness. If dough sticks, use flour amply.
Use the pastry cutter to cut the heart shapes. Place each 1/2 inch apart on a bake sheet covered with
parchment paper. Refrigerate until chilled through.
Preheat over to 350 degrees and bake until golden brown, approximately 12-14 minutes. These should be
cooled on a wire rack to ensure they still crisp and light.
These are best warm or at room temperature. Can be made several days ahead and stored in an airtight
container.
Fun Fact: Parmigiano Reggiano is still identical to how it was eight
centuries ago, having the same appearance, the same extraordinary fragrance, made in the same way, in the
same places, and with the same rituals. A hallmark of this extraordinary cheese is that it reached perfection
eight centuries ago and has remained unchanged to this day.
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Steamy Chocolate Cake
This cake is very moist because it is steamed.
1/2 cup of Valrhona or other high quality cocoa
1 cup all purpose flour
1 cup sugar
4 Tbsp butter
1 cup boiling water
1 tsp baking powder
1 tsp baking soda
1 egg, beaten
1 tsp vanilla
Ice cream (optional)
Sift the cocoa, flour, sugar and baking powder and mix together.
In separate blow, add butter and the boiling water. Then add baking soda.
Stir together as the butter melts. Then mix with the dry ingredients.
Add beaten egg and vanilla, mixing well.
Pour into a 9 inch heart shaped cake pan (or whatever shape you like).
Place the cake pan in a wok, on a rack, over simmering water.
Cover the wok and let cake steam for 30-35 minutes or until a knife inserted in the center comes out clean.
Cool and remove from pan.
This cake is delicious served with sprinkled powdered sugar and raspberry coulis or ice cream.
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Tender To The Bone Porkchops
Serves 4
When slow cooked there's nothing more tender!
4 thick pork chops
2 eggs
Italian seasoned bread crumbs
Olive oil
Preheat oven to 350 degrees.
Cut the bone and fat from the chops.
Beat the eggs in one bowl and put the bread crumbs in a separate bowl.
Dip each chop in the beaten eggs, and then into the bread crumbs, making sure
each chop is coated with the crumbs. Repeat so that you have a thick coating.
Heat the olive oil in a saut� pan and saut� the chops so that they are nicely
browned on each side. Go for a deep brown color.
Line a roasting pan with some tin foil. Place the chops on top and add 1/3 cup of cold water.
Place another piece of tin foil on top so that the chops are enclosed and allowed to steam inside.
Chops are usually done in 1 hour depending on thickness. Thicker chops should cook at least 1 hour
and 20 to 30 minutes. To ensure doneness, use a meat thermometer, as pork should be thoroughly cooked.
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Mouth-watering Chocolate Fondue
Serves 6-8
Fondues are perfect gathering spots for parties.
After all, that's where the goodies are.
8 ounces milk chocolate, Scharffen-Berger, Valrhona or other high quality baking chocolate
1/2 cup cream
1 tsp vanilla extract
1 shot of Grand Marnier liqueur (optional)
4 cups fresh strawberries, cleaned and hulled
Chop the chocolate.
Add the cream to a double boiler or use a small metal bowl over a small pot of water.
Add the chocolate to the cream and let it melt, stirring with a wooden spoon.
Stir the chocolate until all of it has melted and the consistency is smooth and creamy. Remove from heat.
Add the vanilla and Kahlua (optional) and stir well.
Follow the manufacturer's instructions for setting up your fondue pot.
Pour the chocolate mixture into the fondue pot and set on the table.
Serve with strawberries and individually marked or colored fondue forks for dipping.
Fun Fact: Did you know that fondue was the rage in the sixties
(but what wasn't) and is making a comeback, but with a whole new look?
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Cupid's Love Potion
Champagne is perfect for almost any occasion but this combination creates magic.
Brut champagne (your favorite brand)
Cassis syrup
Strawberries, cleaned and hulled
Use clear champagne flutes to appreciate the color.)
Mix a shot of Cassis Syrup with the champagne.
The champagne will turn a reddish hue, and go down even easier!
For one more special touch, add a strawberry to each glass
and bottoms up!
Fun Fact: Cassis Syrup is a non-alcoholic fruit
syrup made from blackcurrants. In medieval times blackcurrants were noted for their
curative powers (they are high in vitamin C) and were used in elixirs and in cooking.
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Glazed Cornish Hens with Strawberry Romance
Serves 4
A unique and romantic way to serve cornish game hens.
4 cornish game hens
1/2 cup pur�ed strawberries
4 tsp shallots, minced
1 cup strawberry vinegar (found at specialty food stores)
Lemon zest
1 Tbsp sugar
2 Tbsp fresh mint
4 Tbsp olive oil
Freshly ground pepper
Fresh strawberries, cleaned and hulled
Whisk together the pur�ed strawberries, shallots, vinegar, lemon zest, sugar, mint, olive oil
and a dash or two of freshly ground pepper.
Marinate the hens for 5-6 hours in the refrigerator, turning occasionally.
These are delicious grilled, but you can also bake in a 375 degree oven.
Either way, turn once and baste often, at least every 5 minutes.
Cook 30-40 minutes, testing for doneness with juices running clear.
Garnish with fresh strawberries.
Fun Fact: Strawberries have long been considered a stimulant
for the romantic appetite.
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Risotto Dal Cuore
Serves 4
Heart warming and satisfying.
2 cups Arborio or Spanish paella rice
2 Tbsp butter
4 Tbsp olive oil
1 cup of dry white wine
6 cups chicken stock or broth
1 clove garlic, chopped fine
1 onion, diced fine
1/2 cup grated parmesan cheese (Parmigiano Reggiano)
Butter
Cooked asparagus tips
Heat the oil and butter in a heavy pan.
Add the rice and coat thoroughly.
Add the onion and garlic and cook until just wilted.
Add the white wine and stir until the rice absorbs it.
Add the broth one cup at a time. After the first cup, cover and cook on a low simmer for 10 minutes.
Add the remainder of the broth as you continue to stir. This will take approximately 15-20 minutes.
The rice should have a creamy but al dente consistency.
Add 1 Tbsp of butter and the parmesan and stir in.
Mix in asparagus tips.
Have a bowl of extra parmesan on the serving table. Garnish with chopped flat leaf parsley.
Fun Fact: Did you know that asparagus has long been considered
a stimulant for the romantic appetite?
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The Way To A Man's Heart Creamy Chocolate Cheesecake
Serves 8-10
What puts this into orbit is the great crust and hint of almond.
FOR THE CRUST
1/2 cup graham cracker crumbs
1/4 cup Oreo Cookie crumbs
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp sugar
1 tsp almond extract
FOR THE FILLING
24 ounces cream cheese
3/4 cup sour cream
1 cup sugar
2 large eggs
8 ounces semisweet chocolate, melted, Scharffen-Berger, Valrhona or other high quality baking chocolate
2 Tbsp cream
7 Tbsp strong coffee or espresso
1 tsp almond extract
Preheat oven to 350 degrees.
Start with the crust.
Place all ingredients for the crust, cookie crumbs, graham cracker crumbs, butter, sugar
and almond extract, in a food processor and pulse until smooth.
Press into the bottom of an 8 inch spring-form pan.
Now for the filling.
Put the cream cheese, sugar and eggs into the food processor
and mix thoroughly.
Add the sour cream and then the remaining ingredients and blend until smooth.
Pour mixture over crust.
Bake in preheated over for 40-45 minutes.
Once cake is done, let it sit in the oven with the door open for at least 1 hour to cool.
The soft center will firm as it cools. Refrigerate and take out at least 20 minutes before serving.
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The Way To A Woman's Heart Banana Creamy Pie
This isn't easy but nothing this good ever is.
FOR THE CRUST
1 cup margarine
1/2 cup sugar
2 1/2 cups flour
FOR THE FILLING
2 cups milk
3/4 cup sugar
1/4 tsp salt
6 Tbsp cornstarch
3 egg yolks slightly beaten
1/4 cup butter
1/2 tsp vanilla
2/3 cup half and half (approximate)
2-3 bananas, sliced
FOR THE TOPPING
1/2 pint whipping cream
Dash of sugar
CRUST:
- Preheat oven to 350 degrees.
- Mix ingredients well into a smooth dough.
- Add ice water to touch if too dry, or flour if too sticky until the texture is right.
- It helps to put dough in the refrigerator for 10-15 minutes and then roll out evenly
to fit a 10" pyrex pie dish with flutes.
- Roll on a pastry cloth or wax paper.
- Carefully lay dough in dish, flute the edges, and take a fork and prick the sides and bottom.
- Be sure to hit corners. This keeps the dough from bubbling.
- Put into pre-heated oven.
- Check crust after it has baked for about 10 minutes and prick any risen areas with a fork so
that it will bake flat. Bake until lightly brown, remove and let cool.
CR�ME FILLING:
- Combine sugar, salt and cornstarch in a bowl.
- Scald milk and add dry ingredients slowly, on a very low flame. Be careful not to burn or scorch.
(If you use a double boiler you won't have to worry about scorching. Just make sure water is bubbling
under it.)
- Cook and stir mixture with wire whisk until it is good and thick.
- Add beaten egg yolks while stirring.
- Continue whisking for another 5 minutes until very thick and mixture coats a spoon.
- Remove from heat and add butter. Let cool.
- Add vanilla and slowly add half and half as you whisk, making sure the mixture stays thick.
(Don't use all of the half and half if you think it will thin down the mixture too much.)
ASSEMBLY:
- Take the cooled pie shell and slice 2-3 ripe bananas, or however many you like, on the bottom of the shell.
- Pour thick cr�me filling over the bananas and place in the refrigerator until you serve.
(It's a good idea to make this 8 hours ahead, or even the night before.)
TOPPING:
- Just before serving, whip up 1/2 pint of whipping cream with a dash or two of sugar.
- Put this on top of the pie, forming peaks and swirls.
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