Romantic dinner for 2 ideas?!
Answers: I want to make something nice for my bf, but i'm not that good of a cook. do u know of anything yummy, romantic, and EASY?
You won't be single long vodka cream pasta-----Rachel Ray recipe:
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
A case of beer and a handful of slim jims worked for me and my honey bun .
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By Anne Bramley Eat Feed
Everyone is always busy. And everyone is always hungry. How to reconcile these two problems continues to plague 21st-century man and woman. Anne Bramley and her husband, Daniel Foster, discover a way to eat well, have fun, and have more time for each other by working up an appetite in the kitchen together. Their Meals for Two guides you step-by-step through recipes that result in a complete meal done in half the time with half the work when shared by two. Just use The Plan below or, alternatively, pick your favorite recipes and strike out independently in the kitchen.
The Inspiration
When it comes to Italian food and opera, it is difficult to be passionate about the one without falling for the other. They seem just naturally to go hand-in-hand when thinking about how to shape the perfect romantic dinner for two. From its earliest days, opera was not only created by Italians but sung in Italian, even when in the hands of German and French composers, so we have a rich diversity of inspiration for this month’s meal – from the infamous final meal of Mozart’s Don Giovanni at which the host gets his just desserts to the memorable plot device of the picnic basket in Puccini’s Tosca. Not to mention all those calls for food and wine that pepper the operas of Verdi, Rossini, and Donizetti and give the chorus of servants something to do on stage. And let’s not forget the famous food-loving tenor, Enrico Caruso, who helped to popularize Neapolitan regional foods in the US.
To accompany the simple beauty of an Italian aria, especially in the hectic and hot days of August, meals should also be simple and beautiful. So, in addition to keeping our eye on the clock, we also were inspired to find a home for the tomatoes and red bell peppers in abundance in August. We then blended together as many traditional Italian foods as possible to create a kind of culinary music. Each dish followed the other in an artless but appealing melody of salad, pasta, and parfait, and the tastes of the individual dishes were stacked upon each other in pleasing harmonies of multi-layered parfaits and forkfuls of prosciutto, arugula, and gorgonzola. In our easy meal inspired by opera, you’ll also find classic Italian ingredients like Frangelico, wine, olive oil, balsamic vinegar, capers, and Parmesan cheese, as well as those foods that are more universal but take on a particularly Italian character here, like strong coffee, rich cream, and sharp olives. Of course, to enhance the flavors of Italy, you have to serve it all up with the voices of Caruso and Domingo warbling in the background.
Arugula Salad with Nectarines, Gorgonzola, and Prosciutto
Sunmer Penne with White Wine
Easy Italian Parfaits
Minute Daniel Anne
0.00 Prepare Easy Italian Parfaits: Make ? cup of strong coffee. In a wide shallow bowl or pie plate, arrange lady fingers in a single layer. Combine ? cup of strong coffee and 3 tablespoons Frangelico in a small bowl. Evenly pour over lady fingers. Set aside for 10 minutes for lady fingers to absorb liquid.
Now is a chance to pick out some opera music to accompany your Italian feast and keep you entertained while you cook.
In the meantime, combine cream and sugar in bowl of electric mixer and whip until medium-soft peaks form.
Work on both parfaits simultaneously. Cut each lady finger into fourths. In the bottom of each of two wine glasses, layer 8 pieces of lady fingers (2 whole lady fingers in each glass). Press down slightly to compact this bottom layer. Divide one half of the whipped cream between two glasses for next layer (reserve the other half of the whipped cream for another layer). Dust heavily with half of cocoa powder. (See Hints below for advice on dusting.) Repeat with another layer of lady fingers in each glass. Divide remaining half of cream between two glasses. Cover and refrigerate for at least 20 minutes and up to 2 hours. Just before serving, dust each parfait with remaining cocoa powder.
Prepare Arugula Salad with Nectarines, Gorgonzola, and Prosciutto: Peel 1 medium nectarine and cut it into ?-inch cubes over a small bowl to catch the juices. Add nectarines cubes to juices in bowl along with 2 tablespoons ruby Port. Set aside to marinate for 10 minutes.
In the meantime, divide 4 cups of arugula between two plates. Divide 1 ounce of gorgonzola cheese (cut into small pieces) between two salads and arrange atop arugula. Cut 4 slices of prosciutto (about 2 ounces) into thin ribbons and set aside. (See Hints below for advice on ribboning prosciutto.)
Drain nectarines, reserving soaking liquid. Arrange nectarines atop each salad. Pour soaking liquid into a small saucepan. Add 2 teaspoons balsamic vinegar and 1 teaspoon water. Bring to a boil over medium heat and continue to bowl until slightly reduced, about 30 seconds. Allow to cool for a few minutes. Whisk in 1 tablespoon olive oil. Add a pinch of salt and pepper. (Set dressing aside until pasta is finished.)
20.00 Prepare large pot of salted water and place on high heat to bring to a boil. While the water cooks, get chopping with a pair of chef's knifes for two. Or split the duties of prepping food and monitoring the stovetop.
Prep duties:
peel and mince 5 garlic cloves (about 2 tablespoons once they are minced)
coarsely chop ? of a red bell pepper
coarsely chop 1 medium tomato
rinse 2 tablespoons capers
pit 12 Kalamata olives and coarsely chop
Stovetop duties:
heat 3 tablespoons olive oil over medium-low heat; add garlic and sauté90
until fragrant, about 2 minutes, stirring regularly to prevent garlic from burning
add red pepper and 1 cup white wine
turn heat to high and bring wine to a boil; continue to boil for 3 minutes to reduce slightly
remove sauce from heat and add crushed ? teaspoon red pepper flakes, tomatoes, olives, and capers toss sauce with cooked pasta
40.00 Adjust seasoning in pasta with approximately 1/8 teaspoon each of salt and black pepper. Divide between two bowls. Sprinkle each with 1 tablespoon Parmesan cheese. Drizzle salad with dressing and arrange prosciutto ribbons on top.
After dinner Dust tops of parfaits with remaining cocoa powder before serving.
Argula Salad with Nectarines, Gorgonzola and Prosciutto
1 medium nectarine
2 Tbsps. ruby port
4 cups arugula (about 2 ounces)
1 oz. Gorgonzola cheese, cut into small pieces
4 slices prosciutto (about 2 ounces)
2 tsps. balsamic vinegar
1 tsp. water
1 Tbsp. extra virgin olive oil
Click here to view the Argula Salad with Nectarines, Gorgonzola and Prosciutto recipe.
Sunmer Penne with White Wine
8 oz. penne
3 Tbsps. extra virgin olive oil
5 garlic cloves, minced (about 2 tablespoons)
1/2 large red bell peppers, coarsely chopped
1 cup dry white wine
1/4 tsp. red pepper flakes
1 medium tomato
12 Kalamata olives, pitted and coarsely chopped
2 Tbsps. small-medium capers, rinsed and drained
Salt and pepper
2 Tbsps. freshly grated Parmesan cheese
Click here to view the Sunmer Penne with White Wine recipe.
Easy Italian Parfaits
8 Italian lady fingers
1/2 cup strong coffee
3 Tbsps. Frangelico liqueur or other hazelnut liqueur
1/4 cup whipping cream
1 tsp. sugar
cocoa powder for dusting (about 1 tablespoon)
Click here to view the Easy Italian Parfaits recipe.
[Back to Menu]
The Hints
All three recipes can be easily doubled to serve 4.
For the Arugula Salad with Nectarines, Gorgonzola, and Prosciutto, use a ripe nectarine and make sure to catch all the nectarine juices as you prepare the fruit so that you have enough for the dressing.
The dressing for the Arugula Salad is actually meant to dress the salad in this case rather than soaking it. The recipe produces enough to drizzle over the top.
To easily make the prosciutto ribbons for the Arugula Salad, cut the 4 slices of prosciutto in half and layer them directly on top of one another. Roll up all (8) pieces of prosciutto together. Using a sharp knife, make ?-inch slices across roll. Separate strands and arrange on salads.
If using salt-packed capers, you might reduce the salt in the Summer Penne with White Wine. If using brined capers, you might increase the salt.
There are several ways to dust the Easy Italian Parfaits with cocoa powder. If you use cocoa powder in this way on a regular basis, consider keeping it a small salt shaker. For one-time dusting, use a tea ball (either mesh or perforated metal). Fill the ball with cocoa powder and shake over parfaits.
Don't skimp on cocoa powder in the Parfaits. The bitter flavor is necessary to balance out the sweetness and the richness in other elements of the dessert.
Do what you know best. If it's hamburgers then hamburgers it is! If it's spaghetti then make spaghetti. Whatever you do this is NOT the time to try a new recipe.
The romance is in the table setting (candles, what you are wearing), background music and dessert! How about a chocolate fondue with strawberries and other frsh chopped fruit for dipping?
Fondue is easy.
Get some french bread (1.00 at your local store)
And some meats (Like ham, turkey, chicken, also available at your store)
And veggies are great with it too.
And anything else you'd think would go well with HIS favourite cheese.
Buy a brick of his favourite cheese and place it in a medium sized sauce pan, get a large sauce pan and fill it half way with water, bring the water to a poil and place the medium sized sauce pan with the cheese in it, into the large sauce pan of boiling water, allow the cheese to heat and melt stirring it occasionally, serve with the bread, meat, and anything else you picked, on skewers.
Enjoy.
Spaghetti or Cornish game hens make for a romantic meal - light some candles, pair the meal with some soft music, a nice wine and set the table with a centerpiece fit for the occasion or the season and you will have him eating out of your hand - I know this works for me when my significant other cooks a romantic meal for me. Serve the spaghetti with a tossed salad and either warm crusty bread or bread sticks and the Cornish game hens with mashed potatoes and a steamed green veggie. For dessert, serve a store bought angel food cake with fruit or a cheesecake.
Spaghetti Sauce Italiano
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours or 1 1/2 hours on the stove top
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
1 bay leaf
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
1. In a large skillet cook the sausage, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Meanwhile, in a 3-1/2- or 4-quart slow cooker stir together undrained tomatoes, tomato paste, mushrooms, bay leaf, Italian seasoning, salt, and black pepper. Stir in meat mixture.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in sweet pepper. Discard bay leaf. Serve meat mixture over hot cooked spaghetti. If desired, sprinkle with Parmesan cheese. Makes 6 to 8 servings.
4. Spicy Tomato-Cream Sauce: Prepare as above, except use hot Italian sausage and stir 1/2 cup whipping cream into sauce just before serving.
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Cornish Game Hens with Port Sauce
4 servings
Prep: 20 minutes
Roast: 55 minutes
Ingredients
2 1-1/2-pound Cornish game hens
1 tablespoon olive oil
Port Sauce (see recipe below)
Directions
1. If desired before roasting, slit hens in half. Using kitchen shears, cut out backbone. Lay hens open and use kitchen shears or a large kitchen knife to cut through the breast bone, just off center. Twist wings under backs. On a rack in large shallow roasting pan, place hens, cut side down. (Or roast hens whole, breast side up.) Brush with oil.
2. Roast halved hens, uncovered, in a 375 degree F oven for 55 to 60 minutes; roast whole hens for 1 to 11/4 hours or until drumsticks move easily in sockets and juices run clear.
3. While hens roast, prepare Port Sauce. Brush hens with sauce during the last 10 to 15 minutes of roasting. Final internal temperature should be 180 degree F. Makes 4 servings.
Port Sauce: In a small saucepan, combine 1/2 cup orange juice; 1/3 cup water; 1/4 cup port wine; 1/4 cup blackberry spreadable fruit; 2 tablespoons sherry vinegar; 2 tablespoons minced shallot or chopped onion; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon instant chicken bouillon granules; 1/4 teaspoon cayenne pepper (if desired); and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes to reduce to 1 cup. Strain sauce; return to pan. Stir 2 tablespoons cold water into 1 tablespoon cornstarch. Add to sauce. Cook and stir until bubbly. Serve immediately or cover and chill for up to 2 days. In a small saucepan, reheat sauce over low heat.
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Crimson Cherry-Glazed Holiday Hens
Prep: 20 minutes
Cook: 20 minutes
Roast: 60 minutes
Ingredients
4 24-ounce Cornish game hens
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sliced or chopped shallot
2 tablespoons butter
1 12-ounce jar red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
1. Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)
2. Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.
3. To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.