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Valentine's Day Recipes
2/1/2008 12:10:47 PM
This year, instead of going out to eat for this lover’s holiday, why not treat your sweetheart to a romantic home made dinner? This classic Itallian meal below paired with a white zinfandel may be the perfect recipe for an enjoyable evening with your partner!
Rosemary Parmesan Crusted Chicken
4 boneless skinless chicken breasts
2 garlic cloves, minced
1/3 cup grated parmesan cheese
4 sprigs fresh rosemary
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon fresh ground black pepper
4 teaspoons extra virgin olive oil
1/2 cup white wine
1. Remove the stem of 2 sprigs of rosemary. Split the other 2
sprigs in half and save for garnish.
2. Mix the now loose rosemary with the olive oil, wine, garlic
and salt and pepper.
3. Season both sides of the chicken with this marinade. Let
chicken marinate in the refrigerator for at least 2 hours.
4. Preheat oven to 275. Spray or very lightly oil your bakeware.
5. Place the marinated chicken in your bakeware, and place
in oven for 30 minutes.
6. Remove and sprinkle chicken with grated parmesan cheese
and place back in the oven for another 13-15 minutes.
7. Remove from oven and garnish each chicken with a
rosemary sprig. Enjoy!
Asparagus Risotto
1 tablespoon butter
1 onion, finely chopped
3/4 lb asparagus, chopped in 1 inch lengths
3 garlic cloves, crushed
1 1/2 cups arborio rice
4 cups chicken broth
1/4 cup cream
1 cup grated parmesan cheese
1/4 cup fresh basil, chopped
1. Melt the butter in the pan and add the onions on medium-low heat.
2. Cook for 4 minutes, then add the garlic.
3. Cook for 1 minute, then add the rice.
4. Stir until well coated.
5. Add 1/2 cup of stock to the rice, stirring until absorbed.
6. Then add the asparagus.
7. Continue adding the stock in 1/2 cup increments, stirring
after each addition until the stock has been absorbed.
8. (Should take about 20-25 minutes.) Add the cream, cheese,
and basil stirring gently to combine.
Tiramisu’
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate
1. Combine egg yolks and sugar in the top of a double boiler,
over boiling water. Reduce heat to low, and cook for about
10 minutes, stirring constantly. Remove from heat and
whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined.
In a separate bowl, whip cream to stiff peaks. Gently fold
into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides
of a large glass bowl. Brush with coffee liqueur. Spoon
half of the cream filling over the lady fingers. Repeat
ladyfingers, coffee liqueur and filling layers. Garnish with
cocoa and chocolate curls. Refrigerate several hours or
overnight.
4. To make the chocolate curls, use a vegetable peeler and
run it down the edge of the chocolate bar.
