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Wine and dine: Food and romance are as much a part of Valentine's Day as chocolates, red roses and sweet whispers. And nowhere does that pair play out more than in the kitchen. (Bill Hogan/Chicago Tribune) |
Cook: 20 minutes
Servings: 2
Note: Adapted from "Lidia's Italy in America," by Lidia Matticchio Bastianich (Alfred A. Knopf, $35). The original recipe calls for veal but also suggests less pricey turkey or chicken cutlets.
Ingredients:
4 slices turkey or chicken cutlets, about 3/4 pound
1/4 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter
1 tablespoon extra-virgin olive oil
Flour
2 cloves garlic, crushed, peeled
1/2 lemon, with rind, thinly sliced
1/4 cup pitted green olives, cut into strips
2 tablespoons tiny capers, drained
1/2 cup white wine
2 tablespoons lemon juice
1 1/2 tablespoons chopped Italian parsley
1. Pound meat slices between pieces of waxed paper to an even 1/4-inch thickness. Season with salt. Melt 2 tablespoons butter with olive oil in a large skillet over medium heat. Spread flour on a plate; lightly dredge meat in flour, tapping off excess. Lay slices, in batches, in skillet so pieces don't touch. Cook until edges caramelize, 1-2 minutes. Turn to caramelize other side; transfer to a plate. Repeat with remaining slices.
2. Increase heat to high. Add garlic and lemon slices to skillet; turn lemon to caramelize both sides. Add olives and capers; let sizzle 1 minute. Pour in wine and lemon juice. Heat sauce to a boil. Add 1/2 cup hot water. Boil sauce until reduced by half. Whisk in remaining 2 tablespoons butter in pieces. Reduce heat to a simmer. Return meat slices to pan. Simmer to heat through; do not overcook. Arrange meat on a warm platter. Stir parsley into sauce; pour sauce over meat.
Nutrition information:
Per serving: 258 calories, 17 g fat, 8 g saturated fat, 86 mg cholesterol, 5 g carbohydrates, 21 g protein, 417 mg sodium, 1 g fiber.
Orzo with red peppers
Cook 1 cup orzo in a saucepan of salted boiling water, stirring occasionally, until al dente. Drain well; return to saucepan. Drizzle with 1 tablespoon olive oil. Toss with 1 sliced red pepper. Keep warm.
Eggless chocolate mousse
Note: Adapted from "The French Women Don't Get Fat Cookbook," by Mireille Guiliano (Atria, $16). We subbed vanilla for cardamom. Prepare the night before, cover and refrigerator. Remove about an hour before serving.
In a small, heavy saucepan, heat 1/4 cup whipping cream to a boil; do not scorch. Meanwhile, chop 21/2 ounces dark chocolate (70 to 80 percent); place in a large bowl. Pour hot cream over chopped chocolate. Let melt 2 minutes; stir until smooth. Add 1/2 teaspoon vanilla. Cool until mixture is warm to the touch. Whip 3/4 cup chilled whipping cream until stiff peaks form; be careful not to overwhip. Gently fold half the whipped cream into chocolate mixture. Fold in remaining whipped cream. Mousse will be a bit soft. Spoon into 2 serving dishes; cover and refrigerate at least 2 hours. Serve garnished with shelled, toasted pistachios and more whipped cream, if you like.
jhevrdejs@tribune.com Makes: 4 servings.
Servings: 2
Note: Adapted from "Lidia's Italy in America," by Lidia Matticchio Bastianich (Alfred A. Knopf, $35). The original recipe calls for veal but also suggests less pricey turkey or chicken cutlets.
Ingredients:
4 slices turkey or chicken cutlets, about 3/4 pound
1/4 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter
1 tablespoon extra-virgin olive oil
Flour
2 cloves garlic, crushed, peeled
1/2 lemon, with rind, thinly sliced
1/4 cup pitted green olives, cut into strips
2 tablespoons tiny capers, drained
1/2 cup white wine
2 tablespoons lemon juice
1 1/2 tablespoons chopped Italian parsley
1. Pound meat slices between pieces of waxed paper to an even 1/4-inch thickness. Season with salt. Melt 2 tablespoons butter with olive oil in a large skillet over medium heat. Spread flour on a plate; lightly dredge meat in flour, tapping off excess. Lay slices, in batches, in skillet so pieces don't touch. Cook until edges caramelize, 1-2 minutes. Turn to caramelize other side; transfer to a plate. Repeat with remaining slices.
2. Increase heat to high. Add garlic and lemon slices to skillet; turn lemon to caramelize both sides. Add olives and capers; let sizzle 1 minute. Pour in wine and lemon juice. Heat sauce to a boil. Add 1/2 cup hot water. Boil sauce until reduced by half. Whisk in remaining 2 tablespoons butter in pieces. Reduce heat to a simmer. Return meat slices to pan. Simmer to heat through; do not overcook. Arrange meat on a warm platter. Stir parsley into sauce; pour sauce over meat.
Nutrition information:
Per serving: 258 calories, 17 g fat, 8 g saturated fat, 86 mg cholesterol, 5 g carbohydrates, 21 g protein, 417 mg sodium, 1 g fiber.
Orzo with red peppers
Cook 1 cup orzo in a saucepan of salted boiling water, stirring occasionally, until al dente. Drain well; return to saucepan. Drizzle with 1 tablespoon olive oil. Toss with 1 sliced red pepper. Keep warm.
Eggless chocolate mousse
Note: Adapted from "The French Women Don't Get Fat Cookbook," by Mireille Guiliano (Atria, $16). We subbed vanilla for cardamom. Prepare the night before, cover and refrigerator. Remove about an hour before serving.
In a small, heavy saucepan, heat 1/4 cup whipping cream to a boil; do not scorch. Meanwhile, chop 21/2 ounces dark chocolate (70 to 80 percent); place in a large bowl. Pour hot cream over chopped chocolate. Let melt 2 minutes; stir until smooth. Add 1/2 teaspoon vanilla. Cool until mixture is warm to the touch. Whip 3/4 cup chilled whipping cream until stiff peaks form; be careful not to overwhip. Gently fold half the whipped cream into chocolate mixture. Fold in remaining whipped cream. Mousse will be a bit soft. Spoon into 2 serving dishes; cover and refrigerate at least 2 hours. Serve garnished with shelled, toasted pistachios and more whipped cream, if you like.
jhevrdejs@tribune.com Makes: 4 servings.
