DATE NIGHT
Mix and match this week’s recipes for your very own personalized date night menu. Candles, rose petals, and amorous poetry not included.
Method
Canape Course
Serves: 2
Crostini Method:
Cut the bread into 1/8 inch slices at a 45 ° angle.
Transfer the slices to a large rimmed baking sheet with a rack.
Brush the slices with a light coating of olive oil.
Bake at 400 °F for 5 minutes or until golden brown.
Remove the crostini from the oven and let cool to room temperature.
Serve with your choice of topping.
White Bean Dip Method:
In a large skillet, heat half the olive oil over medium heat.
Add the shallot and cook for 2 minutes, or until translucent.
Add the garlic and fresh herbs, cook for 1 minute, or until fragrant.
Add the beans and toss the mixture. Cook for 30 seconds and then turn off the heat.
Add the lemon juice and lemon zest.
Transfer the mixture to a food processor, add the cayenne, salt and pepper to taste, remaining oil and lemon juice. Process until pureed and smooth.
Refrigerate until ready to use.
Serve with chives, drizzle of olive oil, and crostini.
Caponata
Adapted from: NYT Cooking
Caponata Method:
Prepare a large rimmed baking sheet with a single layer of paper towels.
Cut the eggplant into 1 inch slices. Toss the slices with 1 teaspoon salt.
Transfer the slices to the prepared baking sheet. Allow to sit for 15-20 minutes.
Line a separate large baking sheet with parchment paper. Pat the eggplant slices dry and toss them with 1 Tablespoon olive oil.
Transfer the slices to the second baking sheet and roast at 400° for 15 minutes, then flip the slices and cook for an additional 10-15 minutes.
Allow the eggplant to cool and then chop them into ½ inch cubes.
In a large skillet, add 1 Tablespoon olive oil and heat over medium heat.
Add the onion and celery, and cook until the onions are tender, about 4-5 minutes.
Add the garlic and cook for 30 seconds, or until fragrant.
Add another 1 Tablespoon olive oil, red pepper, tomatoes, capers, olives, sugar, vinegar and water. Cook for another 30 minutes or until all the vegetables are very tender and the mixture has thickened.
Season with salt and pepper to taste.
Allow to cool to room temperature and then, refrigerate until ready to use.
Serve with basil leaves and crostini.
Ricotta Crostini Method:
Spread a large spoonful of ricotta on each crostini.
Add a few almonds to each crostini and finish with a drizzle of honey.
Serve immediately.
Pasta Course
Serves: 2
Pasta Dough Method:
Combine flour, salt, and eggs in a food processor.
Process for 60 seconds until a dough ball forms.
Remove the dough from the processor and form it into a ball.
Wrap the dough tightly and rest for a minimum of 1 hour at room temperature or up to overnight in the fridge.
Using a pasta roller, work in batches to roll out the dough. Start on the widest setting and decrease the size by two settings with every roll. Roll until the dough reaches the second thinnest setting (or to your preference).
Cut, fill, and shape the dough as desired.
Squash Ravioli Filling Method:
Combine the butternut squash, shallot, garlic cloves, thyme, sage, salt, pepper, olive oil, and maple syrup in a large bowl, toss to combine.
Transfer everything to a small rimmed baking sheet and cover with aluminum foil.
Cut holes into the top of the foil. These will act as steam vents.
Roast at 400 °F for 30-40 minutes.
Remove the baking sheet from the oven and carefully remove the tin foil. Allow the squash to cool completely.
Puree the roasted vegetables and herbs in a food processor. Fold in the mascarpone cheese and white wine vinegar.
Cover and refrigerator until ready to use.
Allow the filling to come to room temperature before using.
Browned Butter Sauce Method:
Add the butter and oil to a large skillet.
Heat over medium heat and cook until the milk solids have browned about 8-10 minutes.
Reserve at room temperature until ready to use (up to 2 days).
Reheat the browned butter in a medium skillet until frothy.
Add the sage leaves and garlic. Cook until the sage leaves are crispy, about 3-5 minutes.
Season sauce to taste with salt and pepper.
Add the cooked pasta and toss to combine. Add pasta water to help the sauce coat the pasta.
Top with parmesan cheese, serve immediately.
Pork Sausage Filling Method:
In a large skillet, heat olive oil over medium-high heat until shimmering.
Add the ground sausage meat and cook until browned on one side. Break up the large chunks with a potato masher or wooden spatula. Continue cooking until the sausage is fully cooked.
Transfer the cooked sausage to a bowl and let cool.
Meanwhile, combine the cheese and egg in a bowl. Add the cooled sausage and fold to combine.
Refrigerate until ready to use.
Broccoli Rabe Pesto Method:
Fill a large pot of water half full with water. Bring to a boil.
Meanwhile, prepare a large ice bath.
Add the broccoli rabe to the pot and cook for 2 minutes.
Using tongs or a slotted spoon, remove the broccoli rabe from the pot and place in the prepared ice bath.
After 10 minutes, remove the broccoli rabe from the ice bath and pat dry.
Add the broccoli rabe, walnuts, garlic, olive oil, and salt to a food processor. Process until well combined but not entirely smooth.
Fold in the parmesan cheese and reserve in the fridge until ready to use.
In a large skillet, heat the pesto until liquid and heated through.
Add the cooked pasta and ¼ cup pasta water, toss to combine and emulsify the sauce. Add more pasta water to adjust the thickness of the sauce.
Finish with the sun-dried tomatoes and parmesan cheese.
Four Cheese Filling Method:
Combine all ingredients in a bowl and stir to combine.
Cover and refrigerator until ready to use.
Allow the filling to come to room temperature before using.
Vodka Sauce Method:
In a large skillet, add 1 Tablespoon olive oil and heat over medium heat until shimmering.
Add the onion and cook for 2-3 minutes, or until the onions are translucent.
Add the garlic and red pepper flakes, and cook for another 30 seconds, or until fragrant.
Add the tomato paste and stir to combine with the onion and garlic. Cook for 2 minutes.
Turn off the heat and add the vodka to deglaze. Once incorporated, add the oregano and return the heat to medium and cook until the sauce is reduced by half.
Turn the heat to low and slowly add the heavy cream, stir to combine.
Season to taste with salt and pepper.
Reserve in the refrigerator until ready to use.
In a large skillet, heat 1 tsp olive oil until shimmering.
Add the pancetta and cook until crispy, about 5 minutes. Transfer the pancetta to a small bowl and reserve.
Add the chilled vodka sauce to the skillet and cook until heated through.
Add the cooked pasta and ¼ cup pasta water, toss to combine and emulsify the sauce. Add more pasta water to adjust the thickness of the sauce.
Finish with the reserved pancetta and parmesan cheese.
Dessert Course
Serves: 2
Flourless Chocolate Cake Method:
Line the bottom and sides of 4 (6 oz) ramekins with parchment, then spray generously with non-stick cooking or baking spray.
In a small pot, add the water and 3 oz sugar. Over medium-high heat, stir the mixture consistently until all of the sugar is dissolved. Then without stirring, bring the syrup to a boil.
Meanwhile in a medium bowl, combine the chocolate, cocoa powder, salt, butter, and espresso powder (if using).
Once boiling, pour the hot syrup over the chocolate mixture. Let sit for 30 seconds and then, stir to combine. If there are still a few unmelted pieces, let the mixture sit for another minute and then, stir to combine.
In the bowl of a stand mixer, combine the eggs, vanilla, and the remaining sugar. Start whisking on low speed, once frothy, turn the speed up to high and whip until ribbon stage. The mixture should have thickened and tripled in volume.
Add the chocolate mixture. Fold with a plastic spatula until completely homogenous.
Pour the batter into the prepared ramekins. Place them inside a 10-inch cake pan* and transfer to a 300°F oven. Before closing the oven door, fill the 10-inch pan with enough water so that the water level is even with the level of batter in the ramekins.
Bake for 60-70 minutes or until the sides of the cake are set but the center is just the slightest bit wobbly. Be careful when removing the cake, as the water bath will be quite hot.
Remove the cake from the water bath and allow to cool on a rack until room temperature (this will take several hours).
Once cooled, remove the parchment sides and invert the ramekins over a plate, then remove the bottom circle of parchment. Serve with your choice of sauce, powdered sugar, and/or whipped cream.
*a 13x9 inch baking pan will also work.
Raspberry Coulis Method:
In a small saucepan, combine the raspberries, sugar, and water.
Over medium heat, stir the sauce. Gently mash the raspberries as they cook to release more juice.
Once the mixture is at a simmer, reduce the heat to medium-low and cook for an additional 5-6 minutes or until slightly thickened.
Pass the sauce through a fine mesh sieve, add the Grand Marnier, and then allow it to cool to room temperature before refrigerating.
Serve within 1 week of making the sauce.
Bourbon Caramel Method:
Combine the sugar, water, and corn syrup to a small high-sided pot.
Heat the sugar solution until the sugar is dissolved. Cover and bring to a boil.
Once at a boil, remove the lid and continue cooking until the mixture turns a medium amber color.
Remove from heat, add the heavy cream, and stir to combine.
Let the caramel sit for 2 minutes and then add the salt and bourbon.
Allow to cool to room temperature before refrigerating.
Serve within 2 weeks of making the sauce.
Crème Anglaise Method:
Combine the milk, heavy cream, and salt in a small pot.
Bring the milk mixture to a simmer.
Meanwhile, whisk together the egg yolk, sugar, and vanilla seeds. Do not do this too far ahead of time because the sugar will dehydrate the egg yolks.
Slowly, add in the heated milk mixture to the yolks while stirring constantly. Once two thirds of the milk mixture is incorporated, return the yolk/milk mixture to the sauce pot.
Cook on very low heat, while stirring constantly, until the mixture reaches 180 °F (nappe).
Turn off the heat and add the butter. Stir to incorporate and then allow the sauce to cool to room temperature.
Wrap with plastic wrap directly on the surface of the sauce and refrigerate. Serve within 2 days of making the sauce.
Ingredients
Crostini Ingredients:
1 loaf of Italian bread or baguette
As needed extra-virgin olive oil
White Bean Dip Ingredients:
¼ Cup extra virgin olive oil, divided + more to finish
1 small shallot, finely minced
2 garlic cloves, minced
1 tsp fresh sage, chopped
½ tsp fresh thyme, chopped
1 (15.5 oz) can cannellini beans (white kidney beans)
2 Tbsp fresh lemon juice
1 tsp lemon zest
⅛ tsp cayenne pepper
to taste kosher salt
to taste freshly ground black pepper
1 tbsp chives, chopped
As needed crostini
Caponata Ingredients:
1 small eggplant
2 tsp kosher salt + more to taste
3 Tbsp olive oil, divided
1 small onion, diced
1 celery stalk, sliced
2 garlic cloves, minced
1 red pepper, diced
2 medium tomatoes, seeded and diced
1 Tbsp capers, drained
2 Tbsp pitted green olives, chopped
1 Tbsp sugar
2 Tbsp red wine vinegar
½ Cup water
To taste freshly ground black pepper
2 basil leaves, thinly sliced
As needed crostini
Ricotta Crostini Ingredients:
8 oz ricotta
As needed crostini
2 oz Marcona almonds
As needed honey
Pasta Dough Ingredients:
7.5 oz all-purpose flour
5 oz eggs
1 tsp kosher salt
Squash Ravioli Filling Ingredients:
2 C pre-peeled and cubed butternut squash
1 small shallot, peeled and halved
3 large garlic cloves, peeled
2 sprigs thyme, stems removed + chopped
3 sage leaves, chopped
½ tsp freshly ground black pepper + more to taste
½ tsp kosher salt + more to taste
1 Tbsp olive oil
1 Tbsp maple syrup
2 oz mascarpone cheese
1 tsp white wine vinegar
Browned Butter Sauce Ingredients:
8 Tbsp unsalted butter
1 Tbsp olive oil
4 fresh sage leaves
2 garlic cloves, minced
to taste kosher salt
to taste freshly ground black pepper
1/2 lb pasta, cooked + pasta water reserved
1/2 Cup parmesan, grated
Pork Sausage Filling Ingredients:
1 tsp extra-virgin olive oil
8 oz spicy Italian sausages, casings removed
5 oz ricotta
1 oz parmesan, grated
1 egg, beaten
Broccoli Rabe Pesto Ingredients:
1 Tbsp salt
As needed water
¼ lb broccoli rabe (after leaves and stems have been trimmed)
¼ Cup walnuts, toasted
2 garlic cloves
6 Tbsp olive oil
1 tsp salt
½ Cup parmesan cheese, grated + more for serving
½ lb pasta, cooked + pasta water reserved
3-4 sun-dried tomatoes, roughly chopped
Four Cheese Filling Ingredients:
2 oz parmesan cheese, grated
2 oz asiago cheese, shredded
4 oz low moisture full fat mozzarella, shredded
6 oz ricotta
4 basil leaves, finely chopped
¼ tsp dried oregano
¼ tsp freshly grated nutmeg
1 egg, beaten
1 tsp kosher salt
1 tsp freshly ground black pepper
Vodka Sauce Ingredients:
1 Tbsp + 1 tsp olive oil
1 small onion, chopped
2 garlic cloves, minced
¼ - ½ tsp crushed red pepper flakes (depending on your spice level)
1 (6 oz) can tomato paste
⅓ cup vodka
½ tsp dried oregano
¾ cup heavy cream, room temperature
to taste kosher salt
to taste freshly ground black pepper
2 oz pancetta, thinly sliced
½ lb cheese tortellini, cooked + reserve pasta water
½ Cup pecorino cheese, grated
Flourless Chocolate Cake Ingredients:
⅓ Cup water
4.5 oz sugar, divided
6 oz bittersweet chocolate, chopped
1 oz cup cocoa powder
1/2 tsp kosher salt
4.5 oz unsalted butter, cubed and softened (68°F)
optional: 1/2 tsp instant espresso powder
3 eggs
1/2 tsp vanilla extract
As needed, room temperature water
Raspberry Coulis Ingredients:
½ pt raspberries, rinsed
½ Cup granulated sugar
1 Tbsp water
1.5 tsp Grand Marnier
Bourbon Caramel Ingredients:
1 Cup sugar
1 Tbsp light corn syrup
⅓ Cup water
½ Cup heavy cream, room temperature
1 tsp kosher salt
⅓ Cup bourbon
Crème Anglaise Ingredients:
5 oz milk
5 oz heavy cream
½ tsp kosher salt
1 vanilla bean, seeds scraped out and reserved
3 large egg yolks
3 Tbsp sugar
¼ oz unsalted butter