St. Valentines Day

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VALENTINES DAY MENU

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LOVE IS IN THE AIR

Each Valentine’s Day I usually go out to dinner but this year, not wanting to fight the crowds or the cold weather, I decided to create a menu for my wife and I to enjoy. Oh I mean the wife and I, the kids, the dog and a sister-in-law. Oh well it might not be as romantic as I would like, but it sure will be a great Italian meal.

Like every great Italian meal everything will be served in courses. First the Antipasti, then the , which is usually a pasta, risotto or soup. Then the Secondo which is normally a meat, poultry or fish accompanied by two vegetable side dishes which is known as the Contorni. Then there is the Insalata or a cheese. Ending the meal with the Dolce if you still have room.

Let’s not forget the wine or the fresh baked Italian bread served with each course. Have a great St. Valentines Day and hope you will enjoy this menu as much as we will.

Since I know everyone will be sending me emails asking questions I might as well answer one now. Yes, that is our wedding picture at the top of the page.

Antipasti

Artichoke Heart Bruschetta

INGREDIENTS

1 loaf of Italian or French bread

1 jar of artichoke hearts, drained

1 roma tomato, seeded and chopped

1 onion, finely chopped

4 cloves of garlic, pressed

3 Tbls of extra virgin olive oil

2 Tbls of balsamic vinegar

1/2 tsp. of fresh ground black pepper

1/2 tsp of salt

1/4 cup of fresh grated parmesan cheese

PREPARATION

Pre-heat the oven to 350 degrees.

Slice the bread into 1/2 inch thick pieces and place on a baking sheet.

Bake in the oven for 15 minutes until slightly toasted.

In a medium sized bowl, combine the artichoke hearts, garlic, tomatoes, onions, vinegar, oil,Salt and pepper.

Place the artichoke mixture on top of the slices of bread.

Sprinkle with parmesan cheese.

Place on a platter and serve.

Clams Oreganato

INGREDIENTS

25 cherrystone or littleneck clams, shuck and reserve shells

1 cups of seasoned Italian bread crumbs

2 cloves of garlic, finely chopped

2 Tbls of roasted red peppers, chopped

3/4 tsp of dried oregano

3 Tbls of extra virgin olive oil

1/2 cup of chicken broth

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

Kosher salt

PREPARATION

In a medium sized bowl combine the breadcrumbs, garlic, roasted red peppers, oregano, salt, pepper, olive oil and chicken broth.

Scrub the reserved clam shells inside and out.

Place the kosher salt in a shallow baking dish around 1/4 inch thick.

Return the clams to each shell and top with the breadcrumb mixture.

Pre-heat the oven to 450 degrees.

Bake the clams for 15 minutes or until browned on top.

Place on a platter covered with kosher salt and serve.

Primo

Fettuccine with Asiago Cheese

INGREDIENTS

1 pound of fettuccine

1 pound of baby portabella mushrooms, sliced

2 bunches of long green onion, chopped

2 cloves of garlic, chopped

2 Tbls of extra-virgin olive oil

2 cups of heavy whipping cream

8oz. Of Asiago cheese, shredded

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

1/4 cup of fresh flat leaf parsley

PREPARATION

In a large pot bring 6 quarts of salted water to a boil.

In a large skillet, sauté the onions, mushrooms and garlic in the olive oil until onions are tender and mushrooms are golden brown.

Add the whipping cream and the cheese until the cheese is melted.

Season with salt and pepper.

Cook the fettuccine until al dente. Around 10 to 12 minutes.

Drain the fettuccine ant toss into the cheese mixture,

Plate and garnish with parsley.

Secondo

Venitian-Style Scallops

INGREDIENTS

8 large sea scallops

2 cloves of garlic, chopped

1/4 cup of Italian flat leaf parsley

3 Tbls of extra-virgin olive oil

1 Tbls butter

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

Juice of 1 lemon

PREPARATION

In a large skillet, sauté the scallops, garlic and parsley in the olive oil until tender. Do not overcook or the scallops will become tough.

Season with salt and pepper.

Transfer to a serving plate and drizzle with lemon juice.

Chicken with Sweet Peppers

INGREDIENTS

4 boneless chicken breasts

1 medium yellow onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

3 cloves of garlic, chopped

4 Tbls of extra-virgin olive oil

1/4 cup of fresh basil, chopped

4 Tbls of balsamic vinegar

1/2 tsp of salt

1/2 tsp of fresh ground pepper

PREPARATION

Season the chicken with salt and pepper.

In a large skillet, sauté the chicken until golden brown on both sides in 2 Tbls of oil. Around 4 minutes on each side.

Transfer chicken to a plate.

Sauté the peppers and onions in the remaining oil until tender.

Add the garlic for 2 more minutes.

Stir in the basil and vinegar.

Return the chicken to the skillet and cook for around 5 minutes more.

Plate the peppers and top with the chicken breasts. Spoon over remaining juice.

Contorni

Creamed Spinach

INGREDIENTS

2 pounds of fresh baby spinach

1 onion, finely chopped

2 cloves of garlic, chopped

4 Tbls of butter

1/4 cup of all purpose flour

1 cup of heavy whipping cream

4oz. of cream cheese

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

1/4 cup of fresh grated parmesan cheese

PREPARATION

Wash and trim the spinach

Place the wet spinach in a large skillet and sauté until wilted.

Remove the spinach from the skillet, drain and cool.

Chop the spinach with a large knife.

Sauté the onions and garlic in the butter until tender.

Stir in flour until smooth.

Slowly stir in cream.

Season with salt and pepper.

Fold in spinach until well mixed.

Stir in parmesan cheese.

Place in a serving bowl and serve

Mashed Potatoes with Fontina Cheese

INGREDIENTS

2 pounds of russet potatoes

1/2 stick of butter

3/4 cups of heavy whipping cream

6oz. of fontina cheese, shredded

4 Tbls of fresh Italian flat leaf parsley

1/2 tsp of salt

1/2 tsp of fresh grated black pepper

PREPARATION

Pre-heat the oven to 375 degrees

Pirce the potatoes and place on a baking sheet.

Bake until tender, about 1 hour.

Peel the skins from the potatoes and mash.

In a medium size saucepan, heat the cream and butter until slightly heated.

Mix the cream and butter into the potatoes.

Add the cheese, parsley, salt and pepper

Transfer the potatoes to a baking dish.

Pre-heat the oven to 425 degrees.

Bake the potatoes for 15 minutes until the top is golden.

Insalata

Fruit and Cheese

INGREDIENTS

1 pounds of red seadless grapes, washed

1 melon, sliced

6oz of Provolone cheese cut into pieces

6oz of Fontnella cheese cut into pieces

60z of Mozzarella cheese, cut into pieces

PREPARATION

Place on a serving platter and serve.

Dolce

Decadent Chocolate Mousse

INGREDIENTS

4 ounces semi-sweet chocolate

1 cup lukewarm water

1 cup of sugar

1 pint whipped cream

PREPARATION

Melt the chocolate in a double boiler.

In a small saucepan, melt the sugar in the water over low heat.

Add the sugar mixture to the chocolate and beat.

Fold in whipped cream.

Place the mousse into individual serving bowls.

Chill and serve.

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