Vive L’Amour! A Valentine Day Dinner from the Heart!

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This posting is kind of late, but my friends were urging me to post the recipe after they asked me what I had done for dinner on Valentine’s Day. I sometimes choose not to go out amidst the throngs of lovers that flood so many restaurants on this faithful evening. When I do choose to stay home, I prepare my heart shaped ravioli. This year I also made Heart shaped veal Marsala served on a puff pastry topped with maple cream mousse. For dessert vanilla-maple infused crème brulée.

I went all out by purchasing heart shaped plates, place mats, candles and decor at the dollar store for a fraction of the cost. I lowered the lights, lit candles and sprinkled the table with scented shaped roses and played some classic Marvin Gaye. Ahhh! Que la vie est belle! I found this to be more romantic and affordable. Not to say more private than sitting in cramped quarters with strange couples all night eating terrible overpriced food. After a relaxing quiet evening of over indulgence you need not go further than the warmth of your home; cross over to the candle light bedroom for a night of sweet passion.

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Heart Shaped Ravioli  

  • Homemade Pasta Dough:
  • 4 c. flour 4 eggs
  • 1 tsp. salt
  • 2 tbsp. Oil
  • 4 oz. warm water

In extra large bowl place flour and make a well in center. Break eggs into center .Add salt, oil and 2 oz water. Beat with fork, until gradually flour is incorporated with liquid. (Add more water if necessary) until thick pastry has formed. Continue mixing with hands until dough no longer sticks to hands. Make two balls of dough. Roll out dough on flat floured surface to desired thickness. Let stand 30 min

  •  Meat Filling:
  • 3 tbsp oil
  • 2 garlic cloves
  • 1 small onion (minced)
  • 1 Ib minced veal
  • Salt/pepper (to taste)
  • Parsley
  • 1/2 c. breadcrumbs
  • 1/4 c. parmesan cheese

Spinach/Cheese Filling: A la Fiorentina

  •  2 c. ricotta cheese
  • 1 c. parmesan cheese
  • 1 onion
  • 2 eggs
  • Salt / pepper (to taste)
  •  Nutmeg (to taste)

In bowl mix all ingredients until smooth.

PREPARATION OF DOUGH:

Beat 1 egg and brush on pasta dough. Using tablespoon spoon mixture of choice onto dough. Spread about 2 inches apart. Once completed place other pasta sheet over .

Seal dough with fingers, press down in between and around mixture.

With heart shaped cookie cutter, cut individual ravioli. Cook for 2-3 minutes in boiling water. Top with tomato sauce and Parmesan cheese.

Marinara Sauce

  • 1 small onion diced
  • 1 clove garlic crushed
  • 1 can ground tomatos
  • Salt & pepper to taste
  • Fresh Basil
  • ¼ c red wine
  • ½ c chicken stock
  • Parmesan cheese

In saucepan sauté onion and garlic in 2 tbsp olive oil. Add tomato and salt and pepper. Add wine and fresh basil. Add if desired 2 tbsp grated parmesan cheese and chicken bouillon. Cook 20 min

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Veal Marsala on Bed of Puff pastry /Maple cream cheese Rosette

  • Ingredients:
  • 4 veal cutlets thinly sliced
  • 1 c. flour
  • 1 tsp salt
  • Pinch of pepper
  • 2 tbsp. butter
  • ½ c. Marsala wine or port
  • 8 large button mushrooms sliced
  • 1/4 c. chicken stock
  • 1 tbs. chopped parsley
  • 1-2 scallions (finely chopped)
  • Puff pastry
  • 4 tbsp Cream Cheese
  • 1 tbsp maple syrup

With heart shaped cookie cutter cut out shapes out of veal scallops. Dredge scaloppini in flour, season with salt and pepper. Heats butter in skillet and sauté 1 minute each side. Add wine, stock, and parsley and simmer 20 minutes. Add mushrooms. Cook 5 minutes.  Set Aside. Meanwhile bake in oven, store bought puff pastry as per package directions. In small bowl whip together cream cheese and maple syrup and place in pastry bag.

Cut heart shapes out of puff pastry top with veal Marsala and top with rosette of maple infused whipped cream cheese.

  • Maple Vanilla Crème Brulée
  • 1 c. 35% cream
  • 1 vanilla bean
  • 1 c 2 % cream
  • 2 tsp- maple extract
    4 egg yolks
    8 tbsp maple syrup
    Brown sugar or maple sugar
  • Split vanilla bean in half and scrap out seeds. Add to bowl, then add milk, cream and maple extract. Bring to a boil and lower heat to medium and let simmer 3 minutes. Let stand to cool at room temperature.  Once cooled strain and set aside. In saucepan reduce maple syrup to 6 tbsp. Transfer to bowl and let cool by stirring. Whisk in beaten egg yolks until smooth. Incorporate egg mixture to syrup mixture and milk mixture. Mix till smooth.
  • Transfer to 4 ramekins. Place ramekins in baking dish filled with 1 inch water enough to reach top of ramekins. Cook in oven at 275 for 1 hour 30 min approx.  Let cool two hours. Sprinkle with sugar and use torch to melt sugar till caramelized and serve.
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