From Pears with French Toast to lobster and chocolate cake, recipe researcher Sheila Kern has everything you need for a yummy Valentine's Day. Plus, most of the ingredients are on sale this week. Enjoy!
Get pears at Safeway, Raley's and Save Mart
Pillsbury Grands! and Crescents at Save Mart
Lobster tails at Safeway and Raley's
London broil at Safeway
Baked Lobster Tails Recipe
Yield: 6 servings
3 lobster tails (8 to 10 ounces each)
1 cup water
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1 tablespoon butter, melted
2 tablespoons lemon juice
Lemon wedges and additional melted butter, optional
Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice.
Bake, uncovered, at 375Â° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired.
Grilled Marinated London Broil
Gourmet | May 1994
Yield: Serves 6
Can be prepared in 45 minutes or less but requires additional unattended time.
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil
a 2-to-2 1/2 pound London broil
In a bowl whisk together marinade ingredients until combined well.
Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135Â°F. to 140Â°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
Maple-Glazed Pears with French Toast
From www.usapears.com (The Pear Bureau Northwest)
1 cup maple syrup
4 tablespoons (1/2 stick) butter
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 firm but ripe Bartlett or Anjou pears, peeled, halved lengthwise, cored, and each half cut lengthwise into 5 wedges
3 large eggs
1/3 cup milk
8 thick slices bread
Butter for griddle
In a 10-inch saute pan over medium heat, warm the syrup and then add the butter. Stir until the butter is melted, about 2 minutes. Stir in the cinnamon, nutmeg, and salt. Add the wedges of pear and simmer, basting frequently, until the pears are tender when pierced with a knife, about 10 minutes. Set aside and keep warm To make the Fresh toast: Combine the eggs and milk in a medium bowl and beat until well combined. Add a pinch of salt. Heat a griddle or large skillet over medium-high heat. One at a time, dunk a slice of bread into the egg mixture, coating both sides of the bread thoroughly. Dunk as many slices as will fit on the griddle and reserve the rest for a second batch. Lightly butter the griddle or pan and arrange the coated slices in the pan. Cook on one side until nicely browned and then turn and brown the other side. Keep warm while you make the second batch. Have 4 warm plates ready. Arrange 2 slices of French toast on each plate and top with some of the maple-glazed pears, spooning extra sauce over top. Serve immediately.
Orange Poached Pears
2 cups orange juice
2 cups water
1/2 cup granulated sugar
zest of 1 orange, cut in strips
3 whole cloves
1 cinnamon stick
6 ripe but firm pears, peeled, cored, and quartered lengthwise
In a large saucepan combine orange juice, water, sugar, zest, cloves, and cinnamon stick. Add pears and bring to a boil. Reduce heat; cover and simmer for about 15 minutes, until pears are tender. Put pears and syrup in refrigerator until thoroughly chilled. Serve pears with sauce spooned over, garnished with orange zest. Remove cinnamon stick and cloves, if desired.
Makes: 3 servings (2 rellenos and 1/4 cup sauce each)
2 cans (4 oz each) whole green chiles, drained
2 tablespoons yellow cornmeal
4 oz hot pepper-Monterey Jack cheese, cut into 6 strips
4 oz Cheddar cheese, cut into 6 strips
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 egg, beaten
3/4 cup taco sauce, if desired
1.Heat oven to 375Â°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside.
2.Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares.
3.Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal. Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg.
4.Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping.
Grands! Monkey Bread
Makes 12 servings
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1.Heat oven to 350Â°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2.Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3.In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4.Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Chocolate Nut Bark
Eating Well: January/February 2010
Yield: 3 dozen 1 1/2-inch pieces
2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)
1 1/2 cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish
Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
Tips & Notes
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Flourless Chocolate Cake with Chocolate Glaze
Bon Appetit | January 1999
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Chocolate shavings or Gold-brushed Chocolate Leaves
Preheat oven to 350Â°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.