I’ve had quite an eventful weekend. This was the first weekend where I forced myself to do homework, tons of homework, after work and throughout the week, instead of waiting for the weekend. This was because Friday, February 15 was my Valentine’s Day. I haven’t had a chance to really hang out and see Boyfriend the past three weeks or so. And I know there’s a chance I won’t be seeing him this weekend either (thanks odd work schedule). So we decided to be indulgent, and extravagant, and lovey-dovey (sort of), and have a Valentine’s Weekend.
Not so much because we’re lovers of the holiday (and I’ve read plenty of blog posts about how Valentine’s day should be every day, and why should men assume that they can be awesome this one day, and completely romantic and the rest of the time be completely ignorant in the ways of love) but because we haven’t seen each other in a long time, and we haven’t been alone in a long time, and just, couple-y, therefore Valentine’s way the perfect excuse to go over the top.
That being said, I was so happy with how our plans turned out that I, sadly, didn’t take many photos (being so lost in the many moments). My apologies. I did take a few photos. And I hope to be better in the future about it, however, there are recipes that I made (even though two photos are missing), that were completely amazing, and I can’t wait to make them again!
But first, say hello to my three new Otto fishes. I could only get a shot of two at a time, so you’ll have to imagine the third
First recipe up, is this lovely Molten Chocolate Cake.
This was my first time making this recipe, so I followed it to the T, except for used two larger ramekins (to serve two, obviously), and adjusted the cooking time to 15 minutes. The original recipe follows.
4 pieces (squares) Bitter-sweet or Semi-sweet or just plain sweet Chocolate (this is a matter of preference)*
½ cups Butter, chopped into several pieces
1 cup Confectioner’s or Powdered Sugar plus an extra 1-2 Tablespoon for dusting, separated
2 whole Eggs plus 2 Egg yolks
6 Tablespoons Flour
*I actually used chocolate chips, and eyeballed what I thought 4 squares would be. It really doesn’t matter here how much chocolate you use. I think mine was roughly 1/2 cup of semi-sweet chips.
Preheat oven to 425 degrees. Grease/spray about 4 custard molds/cups or small ramekins with a non-stick spray and then place them on a baking tray (cookie sheet).The next step requires melting the butter and chocolate. You can use the microwave, in 20 second increments till the butter is melted and the chocolate is softened. Or, you can use a double boiler. (I used the microwave. It’ll look scary with all that butter surrounding the chocolate, at least it was scary for me, however you have to keep stirring, and it’ll all work out).
Add 1 cup powdered sugar then whisk together until smooth.
Add the 2 eggs and the 2 egg yolks then whisk together again until smooth. Stir in the flour till just combined. Divide the batter into the four (or two) ramekins you’re using.
Bake until the sides and top are firm, but center is slightly wobbly and gooey. Let sit for 2 minutes (no more and no less, I MEAN IT), and serve by inverting to a plate. Sprinkle with powdered sugar or top with whipped cream.
Next recipe comes without a photo. This one came from Add A Pinch
, and was really an amazing recipe. The only thing I can say I followed was the gorgonzola butter and improvised, to taste, the rest. Below is my rendition of the recipe, but you can follow the link to view the original.
Skillet Steaks with Gorgonzola Butter
2 Ribeye steaks
Salt and pepper
Herbs de Provance
1/2 cup cognac
Gorgonzola cheese, about 4 tbsp
4 tbsp butter, softened at room temp
Pat dry the steaks to they are free from blood. Take a fork and liberally stab the steaks throughout, on both sides, and by the fat areas. Season with salt and pepper on both sides. Place the steaks in a ziplock bag and add the cognac. Close the bag and refrigerate for about 30 minutes, and up to several hours.
Next, season your cast iron skillet* and heat it over medium heat. Take out the steaks and let them come to room temperature (about 10 minutes) while the skillet is heating up. Dry the steaks again, when taking out of the cognac marinade. Do not do this liberally. I did because I was so hungry and in a hurry, and my steaks did not brown as well as I would have liked.
Place in skillet, and cook about three minuets each side. I started off with two minutes a side, but had to turn mine about two and a half times because they were thick .
While the steaks are cooking, mix the butter with the gorgonzola cheese, and place in fridge, to wait for the steaks.
When the steaks are ready, sprinkle top with herb de provance and let sit for three minutes before plating. When placing on plate add a generous tbsp of the gorgonzola butter to melt and ooze around the meat.
Serve with potatoes, salad, bread, and good wine.
Lastly, this recipe has been in the making for a while. I added more cheese than the recipe called for and added my own spices to the mix, however, the recipe basics were thanks to allrecipes.com
This recipe too, was too good to be photographed. I even forgot to photograph this while writing up this post, when eating leftovers. So Sorry!
1 lb dry ziti pasta
1 onion, chopped
1 lb gound beef
2 (26 oz) jars of your favorite pasta sauce (I used tomato and basil flavor)
1 tbsp salt and pepper (or to taste)
1 tbsp herbs de provance
2 tsp paprika
1 tsp dried oregano
2 tbsp grouond garlic and ground onion powders
dash of liquid smoke
1 1/2 cups sour cream
6 oz of provolone cheese (sliced)– again, I used I believe 8 oz, a full Sargento bag of sliced provolone
6 oz of sliced mozerella—again from sargento, and I used the whole bag
1/4 cup of grated parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F . Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, provolone cheese, and remaining sauce mixture. Top with remaining mozerella cheese slices and grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Lastly, I want to say Happy Valentine’s Day again to all those that celebrate or enjoy the lovey stuff that comes with the holiday. The photo above has become a standard dessert treat I’ve been making myself after working out and a light dinner. I’m feeling great and happy, and I must say, nothing makes me feel better than strawberries, chocolate sprinkles, and whipped cream.