Looking for a Valentines Day Recipe

[kissthecook]

Looking for a Valentines Day Recipe, any suggestions? My DH and I are staying in for Valentines Day to save $$. I want to make a special meal, any thoughts? He's not a real picky eater, he likes all meats & seafood except for pork.

[cookinmaven]

Saw this on Rachel Ray last year, copied it for a special meal and we both really enjoyed it. Not too time consuming to make but at our house had a rather large "wow factor".


Limoncello Pasta
Serves 4
Salt
1 pound 2-foot long pasta (regular spaghetti may be substituted)
1 clove garlic, crushed
1 1/4 cups heavy cream
1/4 cup limoncello or white wine
2 lemons, 1 peeled and 1 zested
1 cup basil leaves (loosely packed), torn
Freshly ground black pepper
1 cup shredded Parmigiano Reggiano cheese

Preparation
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the pasta and cook according to package directions. Drain and reserve the pasta in the cooking pot.

While the pasta is cooking, combine garlic, cream, limoncello or white wine and lemon peel over medium-high heat in a medium size saucepot. Bring the mixture to a gentle boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Remove the garlic clove and lemon peel from the sauce and discard.

Add the sauce to the pot with the reserved pasta along with the torn basil and grated lemon zest. Season with salt and freshly ground black pepper and toss to combine.

Sprinkle the Parmigiano Reggiano over the pasta and serve with roasted tomato crostini or other bread.

(I cut this recipe in half with no problems).


Sage-Stuffed, Pancetta-Wrapped Jumbo Shrimp with Baby Panzanella SaladServes 2
6 jumbo shrimp, peeled, de-veined and partially butterflied, tails left on
Salt and freshly ground black pepper
5 tablespoons extra virgin olive oil (EVOO), divided, plus extra for drizzling
12 sage leaves
6 slices pancetta, unraveled
For the salad:

1 bag croutons, Caesar or Italian-flavored
1 carton multi-colored cherry tomatoes, halved
1 shallot, minced
1 roasted red pepper, chopped
1/2 cup basil, chopped
2 tablespoons red wine vinegar

Preparation
Place a large skillet over medium-high heat and add two tablespoons EVOO.

Open up the butterflied shrimp and season them with salt, freshly ground black pepper and a drizzle of EVOO. Place two sage leaves into the slice along the back where the shrimp has been de-veined and butterflied, then wrap each shrimp from head to tail with a slice of pancetta.

Transfer the pancetta-wrapped shrimp to the hot skillet and cook until browned and cooked through, about 2-3 minutes per side.

While the shrimp are cooking, make the panzanella salad: combine the croutons, tomatoes, shallot, red pepper and basil in a large bowl. Toss the ingredients together with the red wine vinegar, three tablespoons EVOO, salt and freshly ground black pepper.

Divide the salad between two plates and top each with three shrimp – a plate for you and a plate for your honey.


And for dessert, champagne and chocolate-dipped strawberries...

[lvdkeyes]

Caesar Salad


.
• FOR THE CROUTONS
• 1 tablespoons unsalted butter, melted
• 2 tbsp extra-virgin olive oil
• 4-6 slices rustic Italian bread, crusts removed, cut into 3/4-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• FOR THE SALAD
• 1 clove garlic
• 2 anchovy fillets
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Dijon mustard
• 1/2 tablespoon mayonnaise
• 2 tbsp extra-virgin olive oil
• 1 head (10 ounces) romaine lettuce, outer leaves discarded, inner leaves washed and dried
1/2 cup freshly grated Parmesan or Romano cheese, or 1 ounce shaved with a vegetable peeler

1. Make the croutons: Preheat oven to 450 degrees. Combine butter and olive oil in a large bowl. Add bread cubes, and toss until coated. Sprinkle salt, cayenne pepper, and black pepper; toss until evenly coated. Spread bread in a single layer on a baking sheet. Bake until croutons are golden, about 10 minutes. Set aside until needed.
2. Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste.
3. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and mayonnaise.
4. Using the fork, whisk in the olive oil.
5. Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days.




Fillet of Sole with Spinach & Tomatoes

• 6 cups spinach (3/4 pound), trimmed and washed thoroughly
• 1 clove garlic, minced
• Salt & freshly ground pepper to taste
• 1/2 pound sole fillets
• 2 small plum tomatoes, sliced
1. Preheat oven to 400°F. Prepare 4 pieces of parchment paper for papillotes (see Tip). Put spinach, with water still clinging to its leaves, into a large pot. Cover; steam the spinach over medium-high heat, stirring occasionally, until just wilted, about 5 minutes. Drain; when cool enough to handle, press out excess liquid. Chop and place in a small bowl. Stir in garlic. Season with salt and pepper.
2. Open the papillotes and place one half of the spinach mixture in the center of one half of each opened paper heart. Lay a sole fillet over the spinach and arrange tomato slices over the sole. Season with salt and pepper. Seal the packages and place them on a baking sheet. Bake for 10 to 12 minutes, or until the packages are puffed. (You may want to open one package to check that the fish is opaque.) Transfer the packages to individual plates; let each diner open his or her own package.
To prepare a papillote: Cut a piece of parchment paper or foil about 12 inches by 16 inches. Fold in half an 8-by-12-inch rectangle, then cut into a half-heart shape as you would a Valentine. To seal, fold in half over the fish, and then starting at one end, double fold over about 1 inch, press down and continue around to completely seal it.