Some Valentine Ideas

I’m interrupting my discussion on “The Informed Shopper” for the second week in a row, because I realized Valentine’s Day was near. For once, I thought I’d be ahead of the game and write about a holiday comfortably in advance, not the day before. Actually my attention was caught by the supermarket flyers for next week. They featured the usual sales on Fillet Mignon and lobster, for preparing romantic dinners.

My guess is that the popularity of those two on this holiday can be traced back to the fact that they were always the more expensive items on upscale restaurant menus; the ones to be aspired to affording when ordering a romantic dinner for one’s love to prove how much you care. After WWII, when the G.I.s didn’t go back to the farms, but rather to college on the G.I. Bill, into the corporate world and settled into the new housing developments, supermarkets sprung up like weeds, offering a wide variety of products never available in the corner store.  Suddenly, the expense of a fancy restaurant wasn’t necessary. One could prepare these exotic foods for an intimate dinner in the privacy of home and so their romantic aura not only continued but gained momentum.

Although fond of both, neither would be my choice to prepare for a private dinner with someone special. Gauging a steak to the exact degree of desired doneness is one of the most difficult tasks in cooking, and the difficulty is almost as much with lobster. Both toughen with overcooking, but “rare” lobster is really unappetizing.  They require attention with little distraction, and that dosen’t fit my idea of a cozy dinner date. I prefer dishes that are elegant but easy to prepare ahead and served as if by magic, or that are so basic to construct that it can be done seemingly effortlessly while carrying on a conversation. Incidentally, this applies only to the entrée itself, all accompaniments and other courses should be ready ahead and planned accordingly.

Another reason I prefer not to serve beef or lobster on Valentine’s is that I like originality. It’s fun and people appreciate it because it makes them seem special.   It’s also a lifesaver if you’re trying not to “bust the bank”. On my posting for this holiday last  year I listed several recipes that fit that category for a whole dinner; Salmon Dip, Sun-Dried Tomato Pate, Cream Cheese with Homemade Tapenade, Pork Chops Basil, Cornish Hens with Wild Rice and Grapes, Salmon with Lemon-Caper Sauce,  Burnt Almond Ice Cream Sunday, Mock Chocolate Steamed Pudding and Meringue Glace, even Viennese Coffee. All would still be among my first choices and can be found on this Blog. Simply click on February 2012. It’s the second entry.

However, for those who want more choices, I’m listing several recipes this year, not as updates but as additional options; Bean Dip, Ham (or Chicken) pinwheels, Baked Brie, Pork Tenderloin with Citrus Sauce; Pasta with Smoked Salmon in Vodka Sauce, Chicken Stuffed with Cream Cheese,  Chocolate cake with Raspberry Almond Frosting, Turnovers,  and Napoleons. You’ll find them below.

Often, when planning special meals, a deterrent to using a recipe is having to buy an ingredient that you’ll only use in part and be stuck with a long term leftover. Usually the answer lies in planning the menu.  Let’s take a look at solving the problem using the recipes I’ve offered. Serving a main ingredient in recognizable form twice in the same meal is boring, but alter its taste or appearance, and it becomes ingenious. The Cream Cheese Tapenade and the Cream Cheese Stuffed Chicken don’t go together, but either fits with the Chocolate Cake or Napoleons. The spreads are exempt. They go with everything, and leftovers are great in sandwiches. By the same token the Baked Brie with the Turnovers is redundant, but the Napoleons and the Pinwheels can share the menu with any other Puff Pastry dish. (TIP: If this is a date and you’re serving the turnovers, meringues or any other dish that might have portable leftovers, you might buy a small gift bag and send your guest home with a reminder of the meal.)

Also please note that all the recipes given, for  both this year and last, enable the shopper to buy specific quantities, in this case for two. They are easily multiplied for larger groups, with no excess. This makes it simple for the person who seldom cooks, as well as the one who usually prepares for a family, to plan ahead, as well as to estimate costs. I researched the marketing before writing this posting and am confident that I can bring any menu combination home for $20.00 or less for two. For those on a tight budget, that should be welcome news. For those who aren’t, it leaves a bit extra to spend on a gift, wine or a cordial to enjoy with coffee.

I included suitable sides in my shopping as well.  To illustrate how easy this can be for the rushed or novice cook, I choose two sides which can accompany all the entrees.  A 1 lb. package of frozen WHOLE green beans can be served warm dressed with a bit of butter and lemon pepper, or at room temperature in mild vinaigrette to replace a salad with the Game Hens or pasta. A can of small whole potatoes, drained, rolled in 1 tsp. melted butter to coat, broiled in foil pan until golden, can be made hours ahead and re-warmed, covered, in the oven before serving. These resemble Pommes Parisiennes and compliment every entrée that needs a carb to round it out–so not the Game Hens or pasta.

Moreover, each of these recipes, including those from 2012, makes an attractive dish that requires minimal presentation to appear truly elegant.  They can transcend cost, and prove my motto that; “Wonderful scents can be created, while saving cents, by using good sense”.

BEAN DIP– Makes 2 cups
(1) 15 0z. beans-black, pink or white—Tip: for Valentines use white and garnish with Paprika
1 fresh lime
¼ tsp. red pepper
2 plum tomatoes peeled and chopped  OR ½ cup diced canned
¼ cup chopped cilantro
Puree the beans with 1 Tbs. lime juice, 2 tsp grated lime peel  and pepper. Mix in cilantro and tomatoes. Chill well. Makes a tasty sandwich filler too.

BAKED BRIE
8 oz wedge of Brie
1 sheet  frozen Puff Pastry
¼ cup whole cranberry sauce, Stone fruit jam OR 4oz can of mushroom pieces(drained and marinated in 1Tbs. Soy Sauce)
Remove the top rind from the Brie, then position it on one sheet of pastry, leaving ample room to cover the cheese.  Spread the top thickly with jam or mushrooms and fold the pastry to encase the cheese, making sure the pastry dosen’t overlap. Trim the edges to fit, and moisten the seams with a bit of water to seal. Cut designs from pastry scraps and stick them to the top with  water as decorations. Bake according to package directions. Serve hot.

PUFFY PINWHEELS- Makes 12
1 sheet frozen puff pastry
4 oz. ham, smoked turkey or smoked chicken
2 oz of whatever hard cheese compliments the meat—Swiss, Cheddar, Parmesan-not a soft cheese that runs when melted
2 Tbs. Dijon mustard
1 Tbs. dried herbs of choice-(optional –sage or thyme suggested)
Lay the pastry out on the counter. Spread with the mustard, sprinkle the herbs over and layer the meat and cheese. Roll up the pastry lengthwise and chill seam side down until firm. Cut in ½ inch slices, place on 2 well greased baking sheets, and cook in a pre-heated 400 degree oven for about 20 mins. until golden and puffy. Serve hot.

PORK TENDERLOIN WITH CITRUS GLAZE
1 pork tenderloin about 2lbs or less
1 pt. water
1 tsp. crushed fennel seed
1 tsp. dried thyme
1 tsp. pepper
Pinch salt
¼ cup sugar
1 orange – peel grated 1 Tbs. reserved
Bring all the above ingredients, except pork and orange peel, to a boil, let cool and add peel. Marinate pork at least 2 days in the refrigerator.
1 Tbs. butter
2 Tbs. honey
2 tsp. fresh lime juice
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¾ tsp. crushed fennel seed1 tsp. chopped cilantro
¼ tsp. grated lime peel
¼ tsp. grated orange peel
Pinch dried thyme
½ tsp. fresh orange juice
salt and pepper
If cooking pork on a grill, pour the marinade over the coals. If using an oven, put marinade in the pan and cook pork on a rack over it. Roast pork at 400 degrees until internal temperature reaches 150 degrees, about 25-30 mins. Meanwhile combine the ingredients, except the orange juice, on the second list in a sauce pan and bring to a simmer just to incorporate and a glaze forms. Add the orange juice, pour over the pork and serve.

PASTA WITH SMOKED SALMON IN VODKA SAUCE
(1) 4oz package of sliced smoked Salmon-available at most supermarket fish counters
½ box bowtie pasta
½ tsp. garlic powder
8 oz crushed tomatoes – ½ a 14oz can-OR (1)8oz can tomato  sauce
½ medium onion diced
1 tsp. oil or butter
2 Tbs. vodka—or 1 split
2 Tbs. heavy cream or half and half
Dash red pepper—optional
Cut salmon in 1 inch pieces. Sauté the onion over medium heat in the oil until soft about 3 mins., add the garlic and mix well, add the tomatoes, lower the heat and simmer about 8-10 mins. or until thickened slightly. Add the vodka and simmer 3 mins. Add the cream and stir well to incorporate.

Simmer a couple of minutes to thicken slightly. Add salmon gently to avoid tearing it. Meanwhile cook the pasta to desired doneness. Drain and while still hot pour into the pan with the sauce. Gently turn out the pan contents onto a platter and apportion on separate plates. Serve at once.
CHICKEN STUFFED WITH CREAM CHEESE
1 whole chicken breast split in half
4 oz cream cheese
2 tsp. garlic powder
1 Tbs. dried parsley flakes
Milk sufficient for sauce @ ¼ cup

I like to soak the chicken in salt water for 15 mins. Rinse well and pat dry. Mix the next 3 ingredients together to form a paste. Gently lift the skin on one breast half and spread 1/3 of the paste on the meat. Cover with skin. Repeat with the other breast. Place in a roasting pan that fits them comfortably, put about ½ inch of water in the bottom and roast at 350 degrees for 45 mins to 1 hr. until skin is crisp and golden. Mix the remaining paste with enough milk to make a sauce, and heat through. Serve on the side.

FRUIT TURNOVERS – My Grandmother made these as a snack from left over pie dough not Puff Pastry.
1 sheet Puff pastry
6 Tbs. full fruit preserves or jam—raspberry, cherry, strawberry, peach  etc.
½ cup chopped semi-sweet chocolate—chips will do–optional
Thaw pastry until it’s workable but still cool. Roll into a 9 x 13 ½ inch rectangle and cut into 6 4 ½ inch squares. Divide jam equally between squares.  Top with chocolate if using, and fold pastry over to form a triangle. Brush edges with water and crimp with a fork to seal. Make two slits in the top of each with a knife. Bake on cookie sheets in a preheated 400 degree oven for 10 mins. or until golden. Dust tops with powdered sugar to garnish.

CHOCOLATE CAKE WITH RASPBERRY ALMOND FROSTING
(1) 6oz. pkg. chocolate cake mix or muffin mix –Jiffy makes an excellent chocolate muffin mix
4 oz. cream cheese
½ cup raspberry jam
(1/2 ) 8 oz tub whipped topping.
Make cake according to directions in a loaf pan. Cool and cut in half into two layers.  Mix whipped topping and cheese until smooth. Spread half on top of bottom layer. Spread half of jam on bottom of top layer and put the layers together. Spread the rest of the cheese mixture on the top of the cake.

Drizzle the rest of the jam on the top of the cake and draw a knife through it to swirl a design or drizzle the jam in three lines across the cake and draw the knife down the length of the cake to form a scalloped pattern. Refrigerate until serving or freeze if made more than a day ahead and thaw ½ hr.

NAPOLEANS
1 sheet puff pastry
(1/2) an 8 oz tub whipped topping
4 oz cream cheese
1 can chocolate frosting OR ½ cup fruit preserves
Roll and cut a sheet of puff pastry as directed for turnovers. Pierce pastry several times with a fork to stop it from becoming too puffy. Bake on a cookie sheet at 400 degrees for 8mins. Mix cheese and whipped topping as directed for the cake. When cool, spread the cheese mixture equally over the squares and the icing or jam over 4. Stack the squares into two piles, ending with the squares with just cheese. Use the jam or icing to decorate the tops as for the cake. Can be made ahead and stored for a few hours at room temperature, refrigerate for longer.