St. Valentine was born in Umbria, Italy and the spirit of romance is embedded in the soul of that country. Bewitch that special someone with a dinner for two and cook up a little amoré.
Start the meal with one of these appetizers. Gently spiced with basil, an herb with aphrodisiac qualities, either of the following served by candlelight is sure to tickle the appetite for the main course (whether that be served at the table or elsewhere is up to you.)
Tomato, Mozzarella and Basil Bruschetta was created by Chef Glada di Laurentis and submitted by the spokesperson for Mark West wines, who also suggests that this course be accompanied by their 2010 Pinot Noir.
Ingredients
1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Directions
Preheat oven to 375 degrees F.
In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
Place bruschetta on decorative platter and garnish with basil leaves. Fresh basil is available in the produce aisle of Krogers or Meijers, or at some local winter farmers markets. Portabella mushrooms can also be found at Krogers, Meijers, Marsh and Whole Foods Market grocery stores.
A second appetizer that also marries with Pinot Noir are Grilled Portabella Mushroom Caps over Pesto Linguine and Roasted Cherry Tomatoes. The recipe was developed by Matt Moore, author of Have Her Over For Dinner. If mushrooms aren't to your better half's liking, the recipe can be altered to include chicken or salmon. Mr. Moore says that cooking times will change depending on your selection. A tabletop grill for indoor use is handy but not essential for preparing this dish.
Linguine Pesto
2 Cups Fresh Basil Leaves
2 Cloves Garlic, peeled and roughly chopped
¼ Cup Pine Nuts or Walnuts
Kosher Salt
Fresh Cracked Pepper
¾ Cup Extra Virgin Olive Oil
¼ Cup Grated Parmigiano Reggiano Cheese or Natural Yeast (Vegan)
8 oz Dry Linguine Pasta
Chicken or Portabella Mushroom Caps
2 6-8 oz Chicken Breasts (pounded thin) or 2 Large Portabella Mushroom Caps (stem removed, and cleaned)
¼ Cup Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
Kosher Salt
Fresh Cracked Pepper
Salmon
2 6-8 oz Salmon Filets (skin removed)
¼ Cup Extra Virgin Olive Oil
½ Lemon, juiced
Kosher Salt
Fresh Cracked Pepper
Roasted Tomatoes
1 Pint Cherry Tomatoes
2 Tablespoons Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
Method
Prepare Pesto: Combine the first five ingredients into a food processor/blender and pulse a few times until ingredients begin to break down. With the processor running, slowly add the oil in a constant stream, scraping the sides with a spatula to ensure all ingredients are combined. Add cheese (or yeast) and pulse until well blended. Cover and set aside at room temperature, up to 2 hours.
Marinate: Based on your selection, add the Chicken, Salmon, or Mushrooms into a sealable bag with the remaining ingredients. Season lightly with kosher salt and fresh cracked pepper; place item in the refrigerator until ready for use, 1 hour.
Roast Tomatoes: Preheat oven to 425 degrees F. On a baking sheet, drizzle tomatoes with oil and season with salt and pepper. Place tomatoes in the oven and roast, uncovered for 20-25 minutes.
Cook Pasta: Heat a large pot of salted water to boiling. Add linguine pasta and cook 9-11 minutes, or al dente. Drain pasta into a colander and return to the same pot. Add pesto sauce to pasta, mix thoroughly, cover and keep warm until ready to serve.
#5. Grill: Preheat a grill pan over medium-high heat. Grill; Chicken (5-6 minutes per side), Salmon (4-5 Minutes per side),
Mushroom Caps (3-4 Minutes per side). Remove from heat and set aside to rest, 1 minute. If using mushrooms, thinly slice mushrooms every ½ inch before serving.
#6. Plate: Add a generous portion of the pesto linguine in the center of the plate, followed by the roasted tomatoes on one side. Rest the (Chicken, Salmon, or Mushroom Slices) at the opposing side. Serve.
Tomorrow we'll get to the main course and a light fruit dessert. Buon appetite!
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