Chocolate Eclair Cake

Imagine strolling along the Champs-Elysees with someone you love.  The rich scent of strong coffee entices you to stop in at a Bistro known for it's pastry.  You and your companion spot a table set apart from the rest and, as you approach, he selects a wildflower from the bunch in the center of your table, and slides it behind your ear...You know what they say..."Paris is for lovers."

This recipe borrows from one of my favorite French pastries, the eclair.  I didn't always love them, though.  I discovered, pretty quickly, that there's a big difference between an eclair made with second-rate custard and one filled with quality ingredients.

This cake is impressive to look at, but surprisingly light in taste and, even though it requires a little planning ahead, it is a perfect finish to Valentine's Dinner.

What's In It:

1 1/4 c. granulated sugar

6 tbs. cornstarch

1 tsp. salt

5 c. whole milk

4 tbs. unsalted butter, cut into fourths (Butter, not margarine!)

2 tbs. water

5 tsp. vanilla extract (No imitation)

1 1/4 tsp. unflavored gelatin (Such as Knox)

5 tbs. light corn syrup

2 3/4 c. heavy cream, chilled

14 oz. graham crackers ("Honey Maid" may cost a little more but are consistent in quality.  Not all brands work well in this recipe)

1 c. semisweet chocolate chips

How To Make It:

Combine first 3 ingredients in large saucepan.

Whisk in milk until smooth and bring to a boil over medium-high heat, scraping bottom of pan often.

Upon boil, immediately reduce heat to medium-low and cook 4 to 6 minutes, continuing to scrape bottom of pan, until large bubbles form on surface.

Remove from heat and add butter and vanilla.  Whisk well.

Pour pudding into a large bowl and cover with plastic wrap, taking care that wrap rests on surface of the pudding.  Refrigerate 2 hours or until cool

Mix water and gelatin in a small bowl and let sit about 5 minutes or until gelatin softens.

Microwave until mixture bubbles around the edges of the bowl, 15 to 30 seconds.

With mixer, beat 2 c. heavy cream on medium-low speed for 1 minute or until foamy.

Increase speed to high and whip for about 2 minutes or until soft peaks form.

Add gelatin and whip 1 minute, or until stiff peaks form.

Whisk 1/3 whipped cream into cooled pudding.

Fold remainder into mixture, 1 scoop at a time, until combined.

Cover bottom of 13 x 9 baking dish with a layer of graham crackers. (A clear glass dish makes for a better presentation)

Top with 1/2 of the pudding mixture, followed by another layer of graham crackers (It may be necessary to break crackers in order to cover completely)

Repeat, so that there are 2 layers of pudding and 3 layers of graham crackers.

Add chocolate chips, 3/4 c. heavy cream, and corn syrup to a medium microwave-safe bowl.

Microwave until smooth, 1 to 2 minutes, stopping every 30 seconds to stir.

Cool glaze to room temperature, 10 to 15 minutes.

Cover top of cake with glaze and refrigerate for a minimum of 6 hours before serving. (May be refrigerated up to 2 days)

Recipe found in "Cook's Country"

Lasagna for Two

There's something inherently romantic in Italian food.  The essence of tomatoes and garlic suggests sips of red wine and flickering candlelight.  

Lasagna is one of my favorite Italian dishes but, until discovering this recipe, I considered it too much work for two people.  And besides, my recipe always makes enough for an army!

This recipe makes just enough for you and someone special and there are shortcuts built right in so, instead of spending all your time in the kitchen, there'll be plenty of time for canoodling...

What's In It:

1 lg. jar spaghetti sauce (I've tried all brands and they all have their merits.  Most important of all, choose a smooth sauce, like a marinara)

4 oz. ricotta cheese

1/2 + 2 tbs. Parmesan cheese

3 tbs. fresh basil, chopped

1 lg. egg, slightly beaten (Thank you Sylvia, Cleo, Pat, and Lucy!)

1/8 tsp. salt

1/8 tsp. fresh ground black pepper

4 no-boil lasagna noodles

1 c. shredded mozzarella cheese (I also like to use the shredded mixed Italian cheeses)

How To Make It:

Preheat oven to 400 degrees.

Combine ricotta, 1/2 c. Parmesan, basil, egg, salt and pepper in medium bowl.

Cover bottom of loaf pan (yes, I said loaf pan) with 1/2 c. sauce

Top with one lasagna noodle.

Spread 1/3 of ricotta cheese mixture over noodle and sprinkle with 1/4 c. shredded cheese.

Cover with 1/2 c. sauce.

Repeat 2 times, beginning with noodle and ending with sauce.

Top with remaining 1/4 c. shredded cheese and 2 tbs. Parmesan.

Spray sheet of aluminum foil with baking spray before using it to cover top of loaf pan, tightly.

Bake 25 to 30 minutes before removing foil.

Bake 10 minutes more or until browned and bubbly.

Cool 10-15 minutes before serving.

Adapted from a recipe found in Cook's Country

Crepes with Banana & Nutella

A friend's Facebook status announced her discovery of Nutella, a hazelnut spread the company describes  as containing "quality ingredients such as skim milk and a hint of cocoa..."  The comments that followed ranged from detailing the various ways one might eat Nutella to strategies to avoid what one poster described as "crack in a cute little jar".  Nutella, by itself, is delicious.  Wrap it in a homemade crepe and dapple it with bananas and it's not only delicious, it's elegant, too.  A perfect dessert for your Valentine or any time.

What's In It:

Crepes:

2 lg. eggs (Thank you Sylvia, Cleo, Pat, and Lucy!)

1 c. unbleached flour

3/4 c. milk 

1/2 c. water

3 tbs. butter, melted

Additional butter to coat pan

Filling:

1 jar Nutella

Bananas (1 lg. banana will fill 2 crepes)

Topping:

Chocolate syrup (Such as Hershey's)

Powdered sugar, sifted

How To Make It:

Combine all ingredients in blender and pulse 10 seconds.

Refrigerate batter for 1 hour.  (Can be made up to 48 hours ahead)

Coat bottom and sides of a small saucepan (or crepe pan) with butter over medium heat.

Pour 1/8 c. batter into center of pan and swirl to spread evenly.

Cook for 30 seconds before flipping.

Cook for 10 seconds more before removing to lie flat on a cutting board.

Repeat process until batter is gone.

When crepes have cooled, they may be stacked and stored in plastic bags in either the refrigerator or freezer.

May keep frozen up to 2 months. (When using frozen crepes, allow to thaw before attempting to peel apart.)

Slice bananas into 1/4-inch slices.

Spread 2 tsp. Nutella over top 1/2 of crepe.

Top with 8 to 10 banana slices.

Fold crepe into quarters.

Dust with powder sugar (Using the sifter accomplishes 2 things at once)

Drizzle with chocolate syrup.

Repeat for desired number of servings.

Serve warm.

Crepe recipe courtesy of Alton Brown.

Honey Moon Rolls

Okay...this one's a no-brainer!  It's all in the name...and the shape...and the smell of pastries baking...and the taste...of cheese and honey and nuts and honey...Honey.

Very simple to make, these pastries are homey and warm and taste like love.  

Want to spice things up?  Add a pinch of cinnamon to the cheese mixture...

What's In It:

1 8 oz. tube crescent rolls  

4 oz. cream cheese, at room temperature

2 tbs. honey (Keep the jar handy.  You'll want to drizzle some on top later.)

1/4 sliced almonds

How To Make It:

Preheat oven to 375 degrees.

Toast almonds in saute' pan until golden.  Set aside to cool.(Nuts will continue to cook after removing them from heat.  Be careful not to overcook)

Separate dough into 8 triangles.

Beat cream cheese, 2 tbs. honey and cooled almonds until mixed well.

Place 1 tbs. of cheese mixture to the center of each dough triangle.

Roll from widest to smallest end, bending slightly in center to form crescent shape and place on ungreased cooked sheet.

Bake for 12 to 14 minutes or until golden.

Drizzle with additional honey and serve warm.

Adapted from a recipe found in "tasteofhome".

BLT Penne for Two

There's no denying the romance in a simple plate of pasta.  For me, an image of Lady twirling spaghetti for her adoring Tramp always comes to mind.

This dish is light, quick, and very easy to make.  I recommend making it together while sipping a flirty Malbec.

What's In It:

Pasta:

2 strips bacon, chopped, fried, and drained (reserve 1 tbs. drippings)

1 c. grape tomatoes, halved

1/2 c. leeks, thinly sliced

1 c. fresh spinach leaves, stemmed

1/2 tsp. granulated sugar

1/4 c. dry white wine (If you wouldn't drink it, don't cook with it)

1/2 c. chicken broth

1 tsp. red wine vinegar

1/4 tsp. each, thyme (fresh is best) and red pepper flakes

4 oz. penne pasta (I've also used spaghetti and bowties)

Garlic Bread Crumbs:

1 clove garlic, minced

1 c. day old bread, cubed

1 tsp. olive oil

Salt

How To Make It:

Cook pasta according to package directions.

Place bread in food processor.  Add garlic and process until reduced to coarse crumbs.

Heat olive oil in skillet over medium heat, add crumbs and saute' until golden, stirring often.  Set aside.

Add tomatoes and sugar to skillet holding reserved bacon drippings.

Cook until tomatoes begin to brown, about 5 minutes.

Add leeks and cook until wilted, stirring often.

Add wine to skillet and simmer until most of the liquid is gone, then add broth, vinegar and pepper flakes.

Simmer 5 minutes in order to allow liquid to reduce.

Add spinach, thyme, and bacon to mixture, stir.

Add pasta, toss to coat, and salt to taste..

Sprinkle with bread crumbs just before serving.

Adapted from a recipe found in Cuisine At Home

Shrimp and Crab Au Gratin

"Fourteen Romantic Seafood Recipes for Valentine's Day", "Seafood is For Lovers", and "Best Seafood Romantic Restaurant", are just three of a long list of Google results I got upon posing the question "Why is seafood romantic?".  No, I didn't get an answer to my query, but there is no arguing that seafood and romance are connected.  Fourteen recipes, huh?  Isn't that a bit much for a celebration that only lasts one day?  

This dish is rich, and creamy, and rich, and cheesy, and rich and spicy, and rich and just plain good.  My version calls for shrimp and crab, but you could omit the crab and still have a really special dish.

What's In It:

1 tbs. vegetable oil

6 tbs. unsalted butter

1 lb. white shrimp, peeled and deveined (Wild caught, never farmed)

1 8 oz. container crabmeat (Found in the seafood section of the market)

2 tsp. Emeril Lagasse's Original Essence

1/4 c. minced onion

1 1/2 tsp. minced garlic

2 tbs. + 2 tsp. all-purpose, unbleached flour

1 1/2 c. milk

1/2 c. heavy cream (If all you've got is 1/2 and 1/2, that'll do)

Juice of 1/2 lemon

1 1/2 c. nacho cheese (A shredded mix of cheddar and monterrey jack cheese with a dash of spice.  If your market doesn't carry anything like that, sharp cheddar or jack cheese will do)

1 tbs. chive (preferably fresh)

Salt and pepper to taste

2 slices bread, toasted, and made into crumbs (optional)

How To Make It:

Preheat oven to 400 degrees.

Spray 6 - 8 ramekins with cooking spray. (You can make this in a casserole dish but it does lose something in the translation.)

Heat vegetable oil and 1 tbs. butter in large skillet.

Meanwhile, season shrimp with Emeril Lagasse Original Essence.

Add to skillet.

Cook quickly, over high heat, just until done. (Shrimp will curl up and no longer be opaque)

Divide shrimp among prepared ramekins.

Melt 1 tbs. butter in emptied skillet

Add crab meat.

Sprinkle with 1 tbs. Emeril Lagasse Original Essence.

Stir and cook until heated through.

Spoon over shrimp in ramekins.

Melt 3 tbs. butter in small saucepan over medium-high heat.

Add minced onions and garlic, stir and cook 1 minute.

Add flour, all at once, and whisk while cooking for 2 to 3 minutes. (Do not allow to brown)

Add milk and cream.

Cook, stirring frequently, until sauce begins to boil and thicken, about 5 or 6 minutes.

Add lemon juice, chives, and 1 c. cheese.

Salt & pepper to taste.

Spoon sauce over crab and shrimp in ramekins.

Melt remaining tbs. of butter in another saucepan.

Add breadcrumbs and toss.

Sprinkle remaining 1/2 c. cheese evenly over sauce in ramekins, followed by bread crumbs.

Place ramekins on cookie sheet and bake until browned and bubbly, 15 to 20 minutes.