Whip Up A Little
Romance in the
Momma always said the way to a man’s heart is through his stomach. While this may
not be literally true, whipping up a little romance in the kitchen certainly couldn’t hurt.
Preparing a romantic dinner is a labor of love that is sure to inspire not only a passionate
appetite, but will also lend the gods of courtship a helping a hand by creating the
perfect intimate atmosphere. Accent the meal with an elegantly set table by
incorporating long stemmed glassware, candle light, and chilled champagne and this
enchanting feast will bring your sweetheart gastronomical satisfaction with every
delicious mouthful. You’re sure to impress the object of your desire with this romantic
(and easy-to-make) five-course meal.
Course # 1:
Brochette with Caramelized Leeks and Feta Cheese
1 tbsp butter
1 1/2 cup leeks sliced 1/4-inch thick with Kyocera chef’s knife
1 cup feta cheese
8 pieces of toasted French baguette sliced with Kyocera chef’s knife
Heat butter in skillet over medium heat and sauté leeks until caramelized. Remove from
heat before stirring in cheese. Spoon mixture evenly onto baguette slices. Salt and
pepper to taste. Preheat broiler and broil 3 minutes or until cheese is soft and hot.
1 (16 oz.) can artichoke hearts sliced with Kyocera chef’s knife
1 cup celery, diced with Kyocera chef’s knife
1 stick pepperoni diced with Kyocera chef’s knife
1/41b prosciutto ham sliced with Kyocera chef’s knife
1 cup provolone diced with Kyocera chef’s knife
1/2 cup Mozzarella cheese diced with Kyocera chef’s knife
1/2 cup pitted black olives
1 cup cherry tomatoes
1 green pepper cut into thin wedges with Kyocera chef’s knife
1 yellow pepper cut into thin wedges with Kyocera chef’s knife
1 can chickpeas (drained)
1/2 cup stuffed green olives
1 (16 oz.) can cannelloni beans
1 loaf Italian bread, sliced with Kyocera chef’s knife
3 tbsp chopped fresh basil
1/2 tsp oregano
1 tbsp parsley
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1 1/4 cup olive oil
Salt and pepper to taste
Toss in salad in a large bowl. Add dressing and toss. Refrigerate for at least one hour.
Serve with warm sliced Italian bread.
Linguini with Capers and Green Olive Sauce
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 26 oz. ounce jar marinara sauce
1 jar of Spanish olives roughly chopped with Kyocera chef’s knife
1 3 oz. jar of capers roughly chopped with Kyocera chef’s knife
1/2 teaspoon lemon zest grated with Kyocera grater
1 pound boxed or fresh linguini
Salt and pepper
Freshly grated Parmesan cheese with Kyocera grater
Heat up oil, garlic, and crushed red pepper in a large saucepan over medium heat for 2
minutes. Add the marinara sauce, olives, capers, and lemon zest. Reduce heat to low
and simmer for 15 minutes. In separate pot cook the linguine according to package
instructions. Drain pasta, add to sauce, toss and serve.
Chocolate Gelato with Fresh Raspberries
3 cups milk
1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
7 ounces bittersweet chocolate, finely chopped with Kyocera chef’s knife
2 cups fresh raspberries
Bring 2 1/4 cups of the milk to boil in a medium saucepan over medium heat.
In separate bowl whisk together combine sugar, cornstarch, salt, and remaining milk
until smooth. Add sugar and cornstarch mixture to boiling milk and again bring to a boil
over medium heat. Boil for three minutes, whisking frequently. Remove thick mixture
from heat. Bring remaining1/2 cup milk to a boil in a small saucepan over medium heat.
Pour the hot milk over the chocolate in a mixing bowl. Let stand for one minute. Whisk
chocolate mixture until smooth. Stir into the cornstarch mixture and force through a
fine sieve into a large bowl. Cool the mixture slightly, stirring to prevent a skin from
filming on top. Cover with wax paper and chill for two hours. Transfer to a plastic
airtight container and place in the freezer for three hours, or until hardened. Allow the
chocolate gelato to thaw for five minutes. Spoon gelato into dessert dishes, cover with
berries and serve.
Sweet Kissing Orange Slices with Brandy
6 Tbsp sugar
4 Tbsp brandy
2 ripe oranges sliced with Kyocera chef’s knife
Combine sugar and brandy. Peel and segment oranges being sure to remove all the
white pith and the centre cores. Now slice the orange neatly and sprinkle brandy and
sugar mixture over slice. Chill and serve.
You now have the delicious meal, the elegant
table and the perfect excuse for a night of
romance. The rest is up to you!