Keeping It Steamy

Don't give up on me yet, dear readers. Absence makes the heart grow fonder, and I've been missing all my blogging buddies so much! But I've met my match in this baby of mine. If there's anyone who can reduce me to a distracted, dysfunctional mess, it's this little one! He was even able to keep me from my blog for weeks - something DH conspired to do for a long time, but never succeeded. Of course, if I was more organized, I would've written a bunch of blog posts in advance of my delivery and simply published them every few days. So there, that's a good suggestion for all you expectant food bloggers out there - pencil this into your list of things to do before you head off to the hospital.

All right. Enough baby talk.

Ok, maybe just one last thing ...

Teehehehehehe - my poofy snowball! He's hilarious.

Ok! Now I mean it! Done with the baby talk for one post!

On to yummier prospects. It's silly to even ask what I did on Valentine's. DH got off easy this year. He is a complete non-believer in Valentine's Day, but usually gets last minute guilt and buys me lovely flowers anyway! This year all I got was a massive headache from lack of sleep and fatigue. And all he got was a cranky bitch of a wife. Pretty fair, me thinks.

Still, it's been more than a week since that day, and it's amazing how things have gotten dramatically better. We're having actual adult conversations again. We've almost caught up with our favorite TV shows that we used to watch, snuggled together on the couch. And although fickle Father Winter has limited us in where we can go with B, we're actually planning a date night later this week - leaving B with grandma at home. I'm soooooo ready for that! I might even make this decadent hot chocolate for him tonight, to get him in "the mood" before our date (although, let's face it, right now both of us don't need too much motivation - just a window of opportunity would be nice!).

Decadent Hot Chocolate For Two (thanks Lisa of I Must Have A Lot Of Time On My Hands for this recipe!)

Click here for printable recipe

Ingredients:
2.5 oz semi-sweet / bittersweet chocolate (approx. 70% cocoa)
2 cups milk
2 tsp sugar
1/2 tsp cinnamon
1/4 tsp allspice
Pinch of salt

Method: Combine everything, except the milk, in a pot, over low heat, until the spices combine with the melted chocolate to make a paste. Add the milk slowly, whisking continuously, bringing the whole thing to just under a boil. Remember to make sure the mixture is completely smooth before serving with a dollop of whipped cream on top, or ice-cream, or a few mini marshmallows (the big, fat one I used looks adorable, but doesn't make for an elegant mouthful!).


Verdict: This is the closest I can get to that hot chocolate you see in the final scene of one of my favorite movies - Chocolat. Oh dear gawd, pairing chocolate and Johnny Depp together was my version of heaven! There's something sensual and luscious and slightly kinky about the way really creamy, thick hot chocolate slips down your throat. Drink this while gazing into your loved one's eyes, and who knows, you may be in for one steamy night!

Valentine's Day vs. Presidents' Day vs. Family Day

It was the ultimate three-way throwdown. My parents and brother had come down from the Great White North to spend their long weekend with us, because Monday was 'Family Day' in Canada. Even though our time together was too short, we managed to catch up on all the family gossip! We also took advantage of the fabulous Presidents' Day sales by scoring some great bargains (always cheers me up! 70% off is what I'm talkin' about, ahan!). Then there was Valentine's Day, which I spent with the people I love most in my life. Made enough goodies for all of them to get stuffed on to the point of passing out! All in all, I think I did justice to all three.

So you understand why this post is a little late, yes? Hopefully all of you were too busy this weekend to notice! Did you have the Valentine's Day of your dreams? Did you call your Canadian relatives (c'mon, everyone's got at least one) and send some love their way? And most importantly, did you hit the motherload at your nearest outlet mall?!

Today is my last post for the Valentine's Week cooking spree that I was on. DH gave me one helluva compliment on this pasta. I believe his words were, "This is something I would pay good money for in a fancy restaurant". At least, that's what I think he said. It was mostly gibberish because his mouth was full when he said it. But I'm sure it was a compliment, because he was very sad when we were finished our meal. As was I. This pasta is really something I should make more often!

Sweet & Hot Chicken Pasta (because isn't that what we all want? Some sweet 'n hot lovin' from our Valentine?)
Serves 6

Ingredients:
1 box of penne or rigatoni pasta (uncooked)
3 tbsp extra virgin olive oil
2 chicken breast halves (skinless & boneless, cut into bite-size pieces)
2 tbsp white/red wine/balsamic vinegar
1 mango (peeled, seeded and cubed)
2 large onions, sliced
1 green bell pepper (cut into thin strips)
1 red bell pepper (cut into thin strips)
1 jalapeno/serrano pepper, chopped
1-2 tsp cayenne pepper (more or less depending on how hot you want this)
3 cloves of garlic, finely chopped
1/2 cup heavy cream
1 cup grated Parmesan cheese (plus more to pass around)
Salt and freshly ground black pepper to taste
Fresh parsley or cilantro for garnish

Method:

1. Marinate the chicken with salt, pepper, cayenne, vinegar (and really any other spices you feel like throwing in that day - sometimes I use allspice or dry mustard) for 30 mins.

2. Heat 2 tbsp of olive oil in a large skillet on medium high heat, then brown the chicken pieces for 10 mins. Take them out and keep them aside.

3. Add in the rest of the olive oil and reduce the heat to medium. Add in the sliced onions and peppers. Let them soften. Then mix in the garlic, mango (DON'T get the canned stuff) and jalapeno pepper. Continue to cook and stir for 5 mins, or until the mango is soft. Add back the chicken.
4. Gradually mix in the heavy cream, cook 5-10 more minutes, until sauce is thickened.
5. Bring a large pot of salted water to a boil. Add the dry pasta and cook per the package instructions. Drain (keeping a cup of the pasta water aside) and add the pasta straight into the skillet with the sauce.

6. Mix well, along with the parmesan cheese, adding more salt and pepper as you go along (don't be afraid of a lot of seasoning; this needs it). You can add more cayenne if it needs more heat. A few sprinkles of sugar, or some apple juice can also be added if you want it a bit sweeter. This is a very accomodating sauce!

7. Once the sauce is seasoned enough to your liking, and is thick enough to cover all the pasta (if it's too thick, just add some of the pasta water you saved), it's ready to be garnished with parsley and more parmesan.
This pasta is such a crowd-pleaser. I have to give it some credit and send it right over to Ruth at Once Upon A Feast (I just love her blog's name, don't you?!) for a rather special round-up of Presto Pasta Nights. It's their TWO-year anniversary *confetti, balloons, applause*!

Y'know, even though DH refuses to celebrate Valentine's Day because he thinks it's all a commercial scam, and he instinctively rebels when he feels he is being ordered to be romantic on a certain day, he always surprises me by doing something special. Every year he will rant and rave against Valentine's Day, but every year (and every day really) he gives me a reason to smile and want to squeeze him to pieces! Nothing big, but it's the small gestures that matter. One of the many things that really make my heart brim over with WUV for him, is that he gets me. He gets me! And he wuvs me right back because of it (not despite it)! Sounds silly, but it's essential for a successful relationship, folks. That's the rare trait we should all look for in our significant other. Don't settle for anything less!

Luxe Red Velvet Cheesecake

Do you dream in chocolate? If you do, good for you. I happen to dream in chocolate, caramel and cheesecake. Smooth, velvety cheesecake. I can't think of anything better as a sweet treat for DH and I during Valentine's week.

Before I get to that though, have you noticed how every talk show this week is featuring these "surprise proposals"? It's annoying and endearing at the same time. Annoying because this kind of thing always looks a little fake to me, especially when the guy delivers his lines in that rehearsed, monotonous voice. It would probably be better if they did it off-camera. But it's still endearing because the woman always (repeat, always) bursts into genuine tears of joy. Or is she upset that he got an ugly ring and now she's stuck with it?! Can't even say "no" because she's on TV! Hmmm, you men are pretty crafty.

The funniest proposals are the ones where the guy sneaks the ring into her food, and she literally has to spit it out. Oh that's romantic. Mush-and-saliva-covered jewellery is so attractive. I know it would be a real problem if DH had proposed to me that way. Especially if he had hidden the ring in a slice of this Red Velvet Cheesecake (with an Oreo crust no less!). The way I dig into this thing, there is no way I'd even know there was a ring inside. Only the X-ray would show me, once I got rushed to the hospital. Then of course, there's the morning after ... ugh, this train of thought is going down a terrible road. Best to stop now!

Back to this cheesecake. My hat's off to Peabody for inspiring me to finally make this. That woman is a master with all things baked. Her photographs and recipes are designed to knock you off any ridiculous diet you may be on (so diabetics, beware!). Annie over at Annie Eats also made this cheesecake, and for this version I used her clever switcheroos in the ingredients - that Oreo crust is genius.

Luxurious Red Velvet Cheesecake (adapted from the blog Culinary Concoctions by Peabody and Annie Eats)

For the Crust:

1 ½ cups Oreo cookie crumbs

¼ cup butter, melted

1 TBSP granulated sugar

For the Filling:

3 (8 ounce) packages cream cheese, at room temperature

1 ½ cups granulated sugar

4 large eggs, lightly beaten

3 TBSP unsweetened cocoa

3/4 cup sour cream

½ cup whole buttermilk

2 tsp vanilla extract

1 tsp distilled white vinegar

2 (1 oz) bottles red food coloring

For the Topping:

4oz cream cheese, at room temperature

2 tbsp butter, at room temperature

1 cup powdered sugar

1/2 tsp vanilla extract

Method:

1. Preheat the oven to 325F.

Planting soil? Nope - Oreo cookie crumbs!

2. Stir together cookie crumbs (if you're making the crumbs at home from whole Oreo cookies, there's no need to remove the cream filling), melted butter and 1 TBSP sugar; press mixture onto bottom of a 9-inch springform pan (it's fine if you have an 8-inch pan or a 10-inch one).

3. Bake the crust for 8 mins, then take it out and leave to cool.

4. In a blender, add eggs, unsweetened cocoa, sour cream, buttermilk, vanilla extract, vinegar, cream cheese, and sugar. Mix until fully combined. I had to do mine in two batches, because my blender just couldn't contain all that filling.

5. Pour the mixed batter into a large bowl and add the food coloring. Mix well with an electric beater.

Oops, look what I just did! How silly of me!

6. Pour batter into prepared pan woth crust. Put it on a baking sheet (very important, in case you get any leaks!). Bake at 325F for 10 minutes, then reduce heat to 300F, and bake for 1 hour and 15 minutes or until center is firm.

Look, she's smiling at me! You madam, are F-I-N-E!

7. Turn oven off, prop open the oven door a little bit, and let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack for 30 more minutes. Then cover and chill for 8 hours.

8. For the topping: Beat cream cheese and butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Remove cheesecake from refrigerator and spread topping evenly over top of cheesecake. Remove sides of springform.

Oggle your supernaturally gorgeous creation for a while, then cut yourself a nice big honkin' slice and dig in!

Verdict: That color, OH that color! Retina-searing awesomness! It drives me mad! I love it, and I really love the flavor of this cheesecake. Usually, it's the filling that's the star of the show, but this time, the winning flavors came from that insanely delicious Oreo crust, and that devious frosting. The buttermilk gives it an additional tanginess, while the cocoa powder counters it by its mellowing effect. I might even add an another tbsp of it next time. In case you're curious, DH pronounced that he "really liked it" but didn't "love" it. Funny how he still managed to finish the entire big slice I cut up for him though. Like I said ... men ... crafty little creatures.

Looks like a blood bath!

Sensual & Earthy - Beetroot Risotto

For those of you who were not able to tune in to last night's episode of Anthony Bourdain's No Reservations, consider yourself fortunate. You saved yourself from a very restless night, of falling in and out of agonizing dreams about melting cheeses, dripping chocolate, tender meats, and pillowy soft bundles of uni. Oh gosh ... I was craving uni! How can I crave uni when I've never even tasted it?! All I know is, I must have it. Soon. Preferably with pasta and caviar, made by the expert hands of the divine Eric Ripert. That, my friends, is the power of great TV.

Unfortunately, the reality is that I'm not going to be having uni anytime soon (unless some generous reader can send some over?). Mainly because: a) Le Bernardin isn't exactly the kind of restaurant one can just walk into, desperately demanding uni, and b) uni is f-----g expensive! And we're in a recession, dammit!

Still, don't cry for me (Argentinaaaaaaaa!) ... yeah, I couldn't resist. I made this amazing Beet and Cheddar Risotto to console myself. In keeping with my Valentine's Week theme, this risotto fits right in. It starts off a glamorous shade of fuschia, then mellows out to a vibrant shade of red. The taste of the beets combined with the cheddar cheese is so deep and earthy and satisfying. And then there's the feel of the risotto in your mouth - oh lordie. Smooth. Sensuous. Sumptuous.

I've made this dish several times, and it works every time. The thing with risotto though, is that it's best when you eat it as soon as it's ready. And it's not something you can make for a crowd. This is for those special moments when it's just you, or you and your lovebug. DH enjoys it just as much as I do (I know! I was surprised too!). It's comfort food for me, and it's easy to whip up as long as you have the right ingredients on hand. I love eating it in a bowl, on our cozy couch, entwined with DH. So you see how perfect it is for Valentine's Week? Or any other romantic occasion for that matter. Just make it - your day will become more romantic!

Beet and Cheddar Risotto (adapted from Food & Wine Magazine)
Serves 2

Ingredients:
1 medium beetroot, peeled and quartered
2 cups loosely packed beet greens, stems trimmed
2 cups water
2 cups vegetable broth
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 cup arborio rice
8 ounces shredded sharp cheddar cheese (2 cups)
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Method:
1. Place the beet in a food processor and pulse until finely chopped. Add the beet greens and pulse until finely chopped.

2. In a medium saucepan, bring the water and vegetable broth to a simmer.

3. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes.

4. Add the rice and cook, stirring, for 2 minutes.

5. Stir in the beets and beet greens and cook for 1 minute.

6. Add the broth to the large saucepan, 1 ladleful at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes.

7. Add the cheddar; season with salt and pepper.

8. Cook, stirring until the risotto is creamy and thick, 3 minutes longer. Serve in deep bowls, passing the Parmigiano-Reggiano on the side (or more cheddar, like I did).

Nutritional Info: The beetroots are high in folic acid (great for those of you who are preggers), potassium, calcium and antioxidants. Leafy beet greens are also very nutritious and can be used for juicing, or cooking as you would any other green. In fact the beet tops are more nutritious than the roots. The greens contain significantly more iron (even more than spinach), vitamin A, potassium and calcium than the roots. See, this risotto is carbolicious and nutritious! Perfection.