RECIPES FROM FEBRUARY 10, 2009 Valentine's Day COOKING CLASS:
Vanilla Vodka Creamtini
Roasted Garlic Shrimp Cocktail
Amaretto Dip
Romantic Chicken w/Artichokes and Mushrooms
Orange Scented Couscous
Smashed Savory Potatoes
Moo-less Chocolate Pie
VANILLA VODKA CREAMTINI
Orange Wedge
Vanilla Sugar (recipe follows) or Granulated Sugar
2 Cups Ice Cubes
1 Cup Vanilla Vodka*
½ Cup Irish Cream Liqueur, Whole milk, Whipping Cream or Half-and-half
1 Tablespoon Cointreau, Grand Marnier, Orange Liqueur or Orange Juice
Thin Orange Slices (optional)
White Chocolate and/or Dark Chocolate Shavings (optional)
1. Rub rims of 4 to 6 chilled martini glasses with wedge of orange. Spread
vanilla sugar onto plate. Invert glasses into sugar to coat rims.
2. In cocktail shaker or container with tight-fitting lid, combine half of the
ice cubes, half of the vanilla vodka, half of the Irish cream liqueur and half
of the Cointreau. Cover and shake vigorously. Strain mixture into two or three
of the glasses; discard ice cubes. Repeat with remaining ice, vodka, liqueur and
Cointreau. Strain into glasses.
3. Garnish drinks with orange slices and chocolate shavings.
Serves 4 to 6
Vanilla Sugar: Fill a clean and sterilized 1 quart jar with 4 cups sugar. Using
a sharp paring knife, slit a 4- to 6-iinch vanilla bean lengthwise. Insert both
halves into sugar, making sure all of the bean is covered with sugar. Secure
lid; store in a cool dry place 2 weeks before using. (Will keep indefinitely.)
*Tip: If you do not have vanilla vodka, substitute 1 cup regular vodka and 1
teaspoon vanilla.
Nutrition facts per serving: 232 cal. 4 g fat, 10 mg alcohol, 26 mg sodium, 8 g
carbo, 0 g fiber, 1 g protein
Garlic Roasted Shrimp Cocktail
11/2 pounds jumbo shrimp, shells peeled, tails left on
2 cloves garlic, finely chopped (about 1 Tbsp.)
2 Tbsp. Extra virgin olive oil
½ tsp kosher salt
¼ tsp. cracked black pepper
Cocktail Sauce (recipe below)
Heat the oven to 450 degrees. Remove the vein from the shrimp, if necessary. In a
large bowl, toss the shrimp with the garlic, olive oil, salt and pepper. Spread
the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3
minutes, turn the shrimp over with tongs and continue roasting until the shrimp
are opaque and firm, another 2 to 4 minutes. Transfer the shrimp to a shallow
dish, cover partially and refrigerate. When the shrimp are thoroughly chilled
(about 2 hours) serve with cocktail sauce.
Cocktail Sauce
½ cup ketchup
½ cup chili sauce
¼ cup grated red onion (use the large holes on a box grater)
½ tsp. finely chopped fresh jalapeno
3 Tbsp. Prepared horseradish
1 Tbsp. Fresh lemon juice, more to taste
1/8 tsp. kosher salt, more to taste
Put all the ingredients in a bowl and stir to combine. Chill, covered, until
ready to use. This sauce is best made the day before and keeps well up to a
week. Just before serving, taste, and add lemon juice and salt as needed.
Creamy Amaretto Dip
1 cup sour cream
¼ cup confectioners sugar
¼ tsp. Almond Extract
3 Tbsp. Amaretto
Combine all ingredients in small bowl. Stir until well mixed. Serve with
assorted fruits cut for dipping.
Romantic Chicken with Artichokes and
Shitakes
4 Skinless, boneless chicken breast halves
Salt and pepper to taste
1 Tbsp. Olive oil
1 Tbsp. Butter
1 (14 ounce) can quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms or frozen shitakes that have been thawed and
drained
1 cup white wine
1 Tbsp capers
1. Season chicken with salt and pepper. Heat oil and butter in a large skillet
over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side;
remove from skillet and set aside.
2. Place artichoke heart and mushrooms in the skillet, and sauté until mushrooms
are tender. Return chicken to skillet, and pour in reserved artichoke liquid and
wine. Reduce heat to low and simmer for 10 to 15 minutes, until chicken is no
longer pink and juices run clear.
3. Stir in capers and simmer for another 5 minutes. Remove from heat; serve
immediately.
Orange Scented Couscous
2 Cups Water
1 Cup Couscous
1 Tbsp. Finely grated orange zest
1 Tbsp Fresh Orange Juice
1 Tbsp. EVOO (extra virgin olive oil)
2 Tbsp. Chopped fresh cilantro leaves
Salt and ground black pepper, to taste
Bring Water to a boil over high heat in a medium-size saucepan. Remove the pan
from the heat, stir in the couscous, cover, and let rest for 5 minutes.
Uncover and fluff the grains with a fork. Stir in the orange zest and juice, the
olive oil and cilantro. Season with salt and pepper. Remove to serving bowl and
serve immediately.
Savory
Smashed potatoes
2 lbs. Yukon Gold Potatoes (about 8 medium), peeled (or not), cut into 2-inch
pieces
½ cup canned low-salt chicken broth
6 Tbsp. Sour cream
Ground nutmeg to taste
Cook potatoes in medium saucepan. Drain well and return potatoes to same
saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir
in sour cream and nutmeg. Season to taste with salt and pepper and serve.
Moo-less Chocolate Pie
2 cups Ghirardelli chocolate chips (semi-sweet or dark)
1/3 cup coffee liqueur
1 block silken tofu firm
1 tsp. pure vanilla extract
1 Tbsp. Honey
1 prepared chocolate wafer crust or graham cracker crust
Place a small metal bowl over a saucepan with simmering water. Melt the
chocolate and coffee liqueur in the bowl. Stir in vanilla.
Combine the tofu, chocolate mixture and honey in a blender or food processor.
Liquefy until smooth.
Pour the filling into the crust and refrigerate for two hours, or until the
filling is set.
Garnish with whip cream and chocolate shavings to your liking.