food

Dia dos Namorados

Frankie prepara um jantar de Dia dos Namorados estilo bistrô para animar o romance. Por que ir a um restaurante lotado, provavelmente caro, quando você pode preparar uma refeição romântica simples, mas com muito amor em casa? Vai ser doce, vai ser afrodisíaco e vai ser sexy.

food

Dia dos Namorados

Frankie prepara um jantar de Dia dos Namorados estilo bistrô para animar o romance. Por que ir a um restaurante lotado, provavelmente caro, quando você pode preparar uma refeição romântica simples, mas com muito amor em casa? Vai ser doce, vai ser afrodisíaco e vai ser sexy.

Supplies

Chocolate Layer

  • 1/2 teaspoon gelatin
  • 1 tablespoon water
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 1/2 cup dark chocolate chips

Vanilla Layer

  • 1/2 teaspoon gelatin
  • 1 tablespoon water
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Cherry Sauce

  • 1/2 cup frozen cherries
  • 2 tablespoons sugar
  • 1/4 cup water plus 2 tablespoons
  • 1/2 tablespoon cornstarch

Passo a passo

Chocolate Layer

  1. Mix warm water with gelatin; stir until gelatin dissolves.
  2. In a small saucepan add heavy cream, milk and sugar.
  3. Add gelatin and heat just to a boil.
  4. Remove from heat and whisk in the chocolate.
  5. Divide between 2 jars and place in the refrigerator (put a plastic wrap layer flush on top of the cream to avoid a skin) to set for at least 4 hours.

Vanilla Layer

  1. Mix warm water with gelatin; stir until gelatin dissolves.
  2. In a small saucepan add heavy cream, milk and sugar.
  3. Add gelatin and vanilla and heat just to a boil.
  4. Remove from heat, allow to cool slightly, then divide between the two jars.
  5. Place in refrigerator to set for another 4 hours.

Cherry Sauce

  1. Bring the cherries, sugar and 1/4 cup water to a boil, then turn down to simmer.
  2. Mix 2 tablespoons water with cornstarch and add that to the cherries.
  3. Cook while stirring constantly for a few more minutes until thick. Allow to cool before using.
  4. To serve top each panna cotta with cherry sauce.

Supplies

  • 1/2 pound penne
  • 2 tablespoons olive oil
  • 4 cloves garlic, smashed
  • 1 red pepper flake packets
  • 1 (15-ounce) can tomatoes, crushed
  • Kosher salt
  • 3 tablespoons vodka
  • 3 tablespoons heavy cream
  • 1 butter pat
  • 1/4 cup grated Parmesan
  • Parsley, for garnish

Passo a passo

  1. Bring a large pot of salted water to a boil add the penne.
  2. Heat a large skillet over medium heat and add olive oil and garlic. Sprinkle with salt.
  3. Cook garlic while stirring for 3 minutes until slightly golden brown.
  4. Carefully pour the crushed tomatoes into the pan along with the red pepper flakes. Allow to simmer for 2 to 3 minutes.
  5. Add the vodka and simmer on low heat for 2 more minutes.
  6. Stir in butter and cream, then scoop out garlic cloves.
  7. Add pasta and continue simmering for about 2 minutes. Turn off heat and fold in the cheese.
  8. Garnish with parsley.

Supplies

Rosemary Fig Jam

  • 12 dried figs
  • 1 sprig of rosemary
  • 1/2 cup water
  • 1/2 cup honey
  • 1 lemon, juiced
  • *Yields 3/4 cup

Blue Cheese Crostini

  • 1/2 baguette
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/2 cup fig jam
  • 1/2 cup blue cheese crumbles
  • 1/2 cup chopped walnuts

Passo a passo

Rosemary Fig Jam

  1. Add all of the ingredients to a small saucepan.
  2. Bring to a boil over medium to high heat and then turn down to simmer for 12 to 15 minutes.
  3. Turn off the heat, allow mixture to cool slightly, remove the rosemary sprig, and then puree using an immersion blender.

Blue Cheese Crostini

  1. Preheat oven to 400 degrees.
  2. Cut the baguette on the bias into 8 slices.
  3. Place on a sheet tray and drizzle with oil and sprinkle with salt and pepper.
  4. Toast in the oven for 15 minutes.
  5. Remove bread from the oven and allow to cool.
  6. Top each slice with 1 tablespoon fig jam, and then sprinkle with blue cheese and walnuts.