Here we are with yet another Valentines Day upon us. Bring out the fresh roses, chocolates, champagne, wine, over sized teddy bears, hallmark cards, red and pink everything! By now the big Vday is seen as an overzealous somewhat artificial way to show someone you care about them. Cynicals around the world mock this hallmark "singles awareness day" cringing at the site of happy couples prancing around dans amour. I personally love any excuse I can get to indulge in chocolate and wine so no need to ask me twice I'm in! Valentine or not, this can be a day to recognize all the different forms of love in your life, parents, friends, family. Maybe Valentines Day does not have to be about an epic romance, rather a chance to celebrate the people who mean the most to you! What better way to show someone you care than to cook for them. There is a special touch to a home cooked meal that cannot be replicated in restaurants, no need to go out when you can wine and dine your loved ones right at home!
When I was trying to plan what I wanted to prepare for this special meal, I wanted to do something simple yet elegant and refined. Something that people wouldn't be intimidated to make *cough cough guys*. I decided to go with pasta, there is something smooth, sleek, and sexy about it and well lets be honest Lady and the Tramp has made it an iconic dish of romance, not to mention it pairs fabulously with wine. The pasta I chose screams Italian utilizing chicken sausage, fresh bell pepper, succulent tomatoes, mushrooms, fresh rosemary, and a generous helping of Parmigiano Reggiano...YUM.
For choosing the dessert there was no question that it had to include chocolate, that was a given but how exactly was the quest. After hours spent salivating over cookbooks and magazines I decided to stick with my specialty: Tarte au Chocolate, decadent yet simple utilizing only five easy ingredients. However I thought it might be nice to add a flare of hazelnut for the special occasion, I like to think of it as an adult version of Nutella. A creamy smooth dark chocolate tart with freshly shopped hazelnut, a perfect way to end the night. From my kitchen to yours I hope you enjoy these recipes and I hope they bring happiness and pleasure to you and whoever you make them for! Bon App
Fresh Pasta with Sausage and Mushrooms
serves 4
4 tbs extra virgin olive oil
3 chicken sausage links cut into bite size pieces
1 cup fresh mushrooms
3 sprigs rosemary finely chopped
pinch of pepper flakes
1 can drained canned tomatoes
1 cup low sodium chicken broth
1 12oz package of fresh linguine or fettuccine
freshly grated Parmigiano-Reggiano to garnish
3 medium bell peppers chopped into 1 inch pieces
Directions: Bring medium pot of heavily salted water to a boil. When I say heavily salted I mean this thing should taste like the ocean! Add a view tbs of olive oil so that the noodles will not stick together when cooking. Meanwhile heat 2 tbs olive oil in heavy skillet over high heat, add the sausage and stir occasionally until browned ~ 3 minutes. Add the tomatoes, mushrooms,chicken broth, bell peppers, and rosemary. Bring to a boil and then reduce to a simmer. Let this cook until the flavors have mixed adequately and the mushrooms have tenderized. Meanwhile cook the pasta according to package timing until al dente. Drain well, plate and spoon sauce over the noodles. Top with the fresh Parmigiano-Reggiano, red pepper flakes, and some fresh black pepper et voila dinner is served! Pairs great with a nice dry red wine such as a Cabernet or Merlot.
Now to the good stuff....dessert!Chocolate Hazelnut Tart
3 eggs
12 tbs butter plus more to butter pan
200 grams quality dark chocolate such as Ghiradelli or Valrhona
1/2 cup finely chopped hazelnut plus more for garnish
220 grams of raw sugar
9 inch spring form pan
2 tbs of flour of your choice
Preheat oven to 375 F. Melt the chocolate and butter carefully, if you need help with this look at my chocolate buckwheat cake post. After the melted chocolate butter mixture has cooled a bit mix in the eggs, sugar, and hazelnut. Butter the pan and sprinkle some sugar on the bottom. Pour batter into pan and put in oven for approximately 18 minutes, though ovens vary so eyeball it towards the end. Bake this ahead of time because it only gets better the longer it sits...though I've never had it last more than two days at my house! When ready to serve sprinkle with powdered sugar and some more chopped hazelnut, or maybe some strawberry too. Pair with a cup of coffee, it accentuates the chocolate.
