Valentine’s Day Dinner at Dena and Sam's place: February 8th, 2008

starter

Pineapple/Jicama/Cucumber/Mango/Orange/Chili Starter - prepared by Kyle and John

2 large jicamas
2 large cucumbers
1 large mango
1 pineapple
2 large seedless oranges
1/3 cup fresh lime juice
1 teaspoon chili powder
1 teaspoon salt
1 fresh Serrano chili (finely chopped)
3 limes (cut into wedges)
6 fresh mint sprigs

Attractively arrange fruit on a large platter. Pour the lime juice evenly over the top and then sprinkle with the chili powder, salt, and chopped Serrano chili. Garnish with lime wedges and mint sprigs.

salad

Two-hearts salad - prepared by Catherine and George

Artichoke hearts and hearts of palm are combined in an elegant salad

Serves 12

Ingredients:

8 tablespoons fresh lemon juice
8 teaspoons Dijon mustard
4 large garlic cloves, minced
24 tablespoons olive oil
3 14-ounce can hearts of palm, drained, sliced into rounds
3 14-ounce can artichoke hearts, drained, quartered
2 head8 butter lettuce
24 cherry tomatoes, halved
36 asparagus stalks

Preparation:

Combine lemon juice, mustard and garlic in medium bowl.

Gradually whisk in olive oil.

Season dressing to taste with salt and pepper. If too tart, add in ½ tsp increments sugar to taste.

Add hearts of palm and artichoke hearts. Let marinate at room temperature at least 20 minutes and up to 4 hours, tossing occasionally.

Take asparagus, break-off woody ends and place in pan with 1/2 cup water and salt, cover and steam for 3 minutes till al dente or cooked but firm. Quench in ice water until cool, drain and place in refrigerator till serving salad.

Line 12 plates with lettuce leaves. Using slotted spoon, divide hearts of palm and artichoke hearts among plates.

Garnish with tomatoes and asparagus.

Spoon remaining dressing over and serve.

side dish

Baked Tomatoes - prepared by Brenda and Rudy

Ingredients:

2 large tomatoes
1 garlic clove, minced
1/4 cup shallots, chopped
2 tablespoon olive oil
1/2 cup soft bread crumbs
1/2 red or yellow bell pepper
1/4 - 1/2 cup mushrooms, chopped
1/2 cup crab meat
Salt and pepper to taste

Directions:

Cut the tops of the tomatoes and scoop out the insides, saving the flesh and discarding the seeds.

In a small skillet, sauté garlic and shallots in olive oil until lightly browned. Add mushrooms and flesh from the tomato and cook until moisture in the tomatoes is mostly evaporated. Add crab meat and bread crumbs and cook and stir until lightly browned. Remove from the heat.

Place tomato halves, cut side up in an 8-in. square baking dish sprayed with olive oil. Stuff tomatoes with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened. Sprinkle mozzarella cheese on top at the end to melt the cheese. Yields: 4 servings.

main dish

Salmon and Rice Wrapped in Pastry and Dill Sauce - prepared by Dena and Sam

Serves 4

Salmon, Rice, Pastry
1/2 C. long-grain white rice
2 T. butter
1/2 C. minced leek (white and pale green parts only)
6 oz. fresh shiitake mushrooms, stemmed, chopped
2 sheets frozen puff pastry (one 17 1/4 oz. package), thawed
4 6 oz. (4x2 1/2-inch) skinless salmon fillet
1 egg beaten with 1 T. water

Dill Sauce
2/3 C. bottled clam juice
1/2 C. dry white wine
1 1/4 C. crème fraîche or whipping cream
3 T. minced fresh dill

For salmon, rice, pastry:
Bring medium saucepan of salted water to boil. Add rice; boil uncovered until just tender, about 18 minutes. Drain.

Melt butter in heavy medium skillet over medium-low heat. Add leek; sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet; cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high; sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.

Butter large baking sheet. Roll out 1 pastry sheet on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)

Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.

For dill sauce:
Combine clam juice and wine in heavy small nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in creème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.

If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.

Transfer salmon packages to plates. Spoon Dill Sauce around and serve.

dessert

Chocolate Strawberries - prepared by Mary and Rich



Red Velvet Cake - prepared by Mary and Rich

CAKE:

Cream:
1/2 cup butter or Crisco
1-1/2 cups sugar
Add 2 eggs
Sift 3 times: 2 cups flour
1/2 tsp salt
1 tablespoon cocoa

Add to sugar mixture alternately with:
1 tsp vanilla
1 cup buttermilk
2 ounces red food coloring

Beat well.

Fold in (do not beat): 1 tsp baking soda dissolved in 1 tbsp vinegar.

Bake in 2 layers at 350 F for 30-35 minutes.


FROSTING:

Combine in small saucepan: 1 cup milk
1/4 cup flour
dash salt

Cook over low heat, stirring constantly, to a pudding stage. Set off to cool.

Cream:
1/2 cup butter
1/2 cup margarine
1 cup sugar
Add: 1 tsp vanilla

Then add the pudding mixture. Beat until smooth.

Frost cake. Top with coconut, if desired. Keep refrigerated.





Vienna Cheese Cake - prepared by Joanna and Jacek

This is a traditional Central European cake.

Ingridients:

1 kg quark (This soft, white and unaged cheese is also know as curd cheese or sipmly as white cheese. We couldn't find it here, so we used Ricotta cheese instead. However, in this case, the recipe needs to be modified since Ricotta cheese has too much moisture.)
6 eggs
125 g butter
2 spoons starch
2 spoons baking powder
Vanilla sugar (16 g)
1.5 cup sugar
Nuts etc,

Preparation:

Mix cheese with melted butted, starch, sugar baking powder and egg yolks. Whip the whites and delicately add to the cheese mix. Bake for an hours at 350 F.