Menu: Dinner for Two

Inspiration: My husband often works late so on nights he arrives early I love to prepare an intimate setting. Dinner for Two is a simple and elegant dinner even for week night dining.

Creation:

• Arugula & Prosciutto Salad with Orange Vinaigrette

• Crusty Garlic & Herb Bread

• Tortellini with Oregano Butter

           

 

What:

Arugula & Prosciutto with Orange Vinaigrette

• 8 oz Arugula: washed, dried and roughly chopped
• 4 slices Prosciutto
• 1 large orange: zest & juice
• 2TBSP balsamic vinegar
• 2TBSP honey
• 1 clove garlic: minced
• 3/4tsp salt
• 1/2tsp fresh ground pepper
• 3/4cup extra virgin olive oil

How: Preheat 350 degrees

• Place prosciutto slices on baking sheet and bake until crisp approx 10 minutes. Let cool and crumble the prosciutto.
• In blender or food processor combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt & pepper. Blend until smooth.
• While processor is running slowly pour extra virgin olive oil & blend until fully combined.

Plate Up:

• Place arugula in large bowl
• Pour orange vinaigrette over salad and allow to wilt & toss
• Sprinkle prosciutto crumbles & toss salad again

What:

Crusty Garlic & Herb Bread

• 1/2 cup softened butter
• 3 garlic cloves: minced
• 2TBSP Parmesan: fresh & grated
• 1tsp rosemary: fresh & chopped
• 1tsp oregano: fresh & chopped
• 1 sweet Italian loaf: sliced

How: Preheat 450 degrees

• Oil the inside of the bowl of a food processor (will help the herb butter from sticking)
• Add softened butter, garlic, Parmesan, rosemary & oregano
• Pulse until well combined
• Spread butter on one side of each slice of bread
• Lightly toast the bread: approx 5-6 minutes

Plate Up:

• Place bread on desired serving plate
• Serve warm

What:

Tortellini with Oregano Butter

• 1/2 cup butter (1 stick)
• 1 1/2tsp dried oregano
• Parmesan: fresh & grated
• 1 pkg cheese tortellini (find in deli section or freezer section of market)
• Kosher salt

How:

• Bring large pot of water to boil: salt generously
• Boil tortellini until translucent & puffed
• Melt butter in saute pan over medium heat
• Reduce heat to low
• Add oregano and stir 2-3 minutes
• Salt & Pepper to taste

Plate Up:

• Using a pasta strainer or slotted spoon put tortellini into large serving bowl
• Pour oregano butter over the tortellini
• Toss & Sprinkle with Parmesan
• Serve

The ingredient combination of Dinner for Two was superb. Each dish complimented one another with the key ingredient of oregano. Arugula Prosciutto Salad with Orange Vinaigrette cleansed the palate and offered a touch of sweetness which blended beautifully with the salty Tortellini with Oregano Butter & Crusty Garlic Herb Bread.

Ciao’

 

 

Chocolate Mascarpone Cupcakes with Peanut Butter Frosting

Inspiration: Childhood favorite combination: Chocolate & Peanut Butter

Creation: Chocolate Mascarpone Cupcakes with Peanut Butter Frosting

 

 

What:

Cupcakes Preheat: 350 degrees

• 1 Box Extra Moist Chocolate Fudge Cake Mix
• 1 1/2 cups vegetable oil
• 3 eggs
• 1 8oz pkg Mascarpone

Frosting:

• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 5 TBSP butter: softened
• 3/4 tsp vanilla
• 1/4 tsp kosher salt
• 1/3 cup heavy cream

How:

Cupcakes

• Mix eggs, oil & mascarpone with mixer on low-medium until blended & creamy
• Add cake mix & blend with mixer on medium-high until all liquid is absorbed & most of the lumps are gone (Be careful not to over mix or cupcakes will be dry)
• Line mini cupcake tins (2)
• Use a small ice cream scoop & spoon the mixture into each tin
• Bake cupcakes 18 minutes or until toothpick when inserted comes out clean
• Remove & allow to cool on wire racks before frosting

How:

Frosting

• Mix powdered sugar, peanut butter, butter, vanilla & salt on low-medium speed until blended & creamy
• Pour in heavy cream
• Mix until light & smooth

Plate Up:

• Once cupcakes have completely cooled use spatula or knife to apply frosting to each cupcake
• Place on desired serving plate or platter & serve

As a child most people love Reese Peanut Butter Cups…as adults you will love the grown up way of combining chocolate, mascarpone & peanut butter!

Ciao’

 

 

Penne with Sundried Tomato Pesto

Inspiration: Two of my favorite ingredients: Pasta & Sundried Tomatoes

Creation: Penne with Sundried Tomato Pesto

 

What:

• 8 oz Penne
• 1 Jar Sundried Tomatoes in olive oil (If unavailable use 1pkg Sundried Tomatoes): chopped
• 1 Bunch Fresh Basil: Chopped (approx. 1/4 cup)
• 2 Garlic Cloves: Minced
• 1/2cup Extra Virgin Olive Oil
• 1/4cup Parmesan: fresh & grated + extra Parmesan for sprinkling on top (Amount depends upon pallet: I love Parmesan so I may use more…personal preference!)

How:

• Bring large pot of water to boil: Salt
• Add Penne boil 8-9 minutes: Al dente’ - Reserve 1/4 cup salted pasta water
• In food processor: blend sundried tomatoes, basil, garlic & parmesan until well chopped & mixed
• Add olive oil & pulse until well combined: pesto will be a bit chunky which is good for texture

Plate Up:

• Pour Pesto into large bowl
• Top Pesto with Penne & 1/4 cup pasta water to help create sauce
• Toss
• Sprinkle with desired amount of Parmesan
• Serve

Simple creation & superb combination! What better combination can one create than sundried tomato, basil & garlic?!? If you love tomato based sauce this is an easy & elegant way to prepare sauce for pasta.

Ciao’

Pear & Carrot Salad with Curry Vinaigrette

Inspiration: In season pears & craving a different salad. I paired this salad with Pork Chop Milanese with Creamy Lemon Dijon Sauce & Creamy Parmesan Orzo.

Creation: Pear & Carrot Salad with Curry Vinaigrette

 

What:

• 1 1/2 lbs carrots: trimmed, peeled & cut matchstick thin or shaved (save time & purchase prepackaged carrots: fresh are more tasty)
• 2 firm pears: recommend D’Anjou
• 2 TBSP fresh parsley: chopped
• 2 TBSP White Wine Vinegar
• 1 TBSP Curry Powder
• 2 tsp Honey
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup Extra Virgin Olive Oil

How:

• Cut carrots into matchsticks or use vegetable peeler to shave into thin slices
• Quarter, core, stem the pears & cut into thin slices
• Place carrots, pears & parsley in large bowl
• Using a blender or food processor: combine white wine, curry powder, honey, salt & pepper
• While blender or food processor is running pour the olive oil & mix until fully combined

Plate Up:

• Pour vinaigrette over the salad
• Toss and place on desired serving dish or platter
• Optional: Sprinkle with Toasted Walnuts

The sweetness of the pears & carrots blended so well with curry vinaigrette. Pear & Carrot Salad cleansed the pallet while dining on Pork Chop Milanese with Creamy Lemon Dijon Vinaigrette. The pairing of all the courses were splendid.

Ciao’

 

Penne & Arugula w/ Lemon Dijon Vinaigrette

Inspiration: Side dish for Grilled Ribeye & Parmesan Cheese Straws

Creation: Penne & Arugula with Lemon Dijon Vinaigrette

 

What:

• 6-8 oz Penne: Vary amount for number of servings
• Kosher Salt
• Fresh Arugula
• 1 Lemon: Juice
• 2 TBSP Dijon Mustard: Mild & Creamy w/ White Wine
• 2 TBSP Honey
• 1/3 cup Extra Virgin Olive Oil
• Gorgonzola: Crumbled

How:

• Bring water to boil & then salt: use fair amount to best season the penne
• Boil penne 8 minutes: al dente
• Meanwhile, place Arugula in serving bowl
• Whisk: Lemon juice, Dijon & Honey
• Pour & Whisk Extra Virgin Olive Oil until fully combined
• Remove Pasta with Pasta Strainer directly to the salad from the boiling water
• Pour over the dressing
• Sprinkle with Gorganzolla
• Toss & Serve

The creaminess of the gorganzolla mixed with salty penne & peppery arugula blended beautifully with the fresh sweet & tangy Lemon Dijon Vinaigrette.

Simple & Savory!

Ciao’

Artichoke & Sundried Tomato Penne w/ Lemon Ricotta Sauce

Inspiration: Left over Artichoke from Artichoke & Tomato Panzanella

Creation: Artichoke & Sundried Tomato Penne with Lemon Ricotta Sauce

 

What: Serving One

• 4 oz Penne
• Extra Virgin Olive Oil: enough to coat saute pan
• 1 Garlic Clove
• 8 Sundried Tomatoes: Sliced & Cut in Half
• 1/2 cup Artichoke
• 1/2 cup Ricotta Cheese
• 1/4 cup Parmesan: Fresh & Grated
• 1 Lemon: Zest & Juice
• 1tsp Basil: Fresh & Chopped
• 1/2 tsp Kosher Salt
• 1/2 tsp Fresh Ground Pepper

How:

• Bring pot of water to boil & then salt
• Add Penne: al dente
• Heat Saute Pan on Medium Heat
• Once hot: Coat pan with Extra Virgin Olive Oil
• Saute Garlic: 1 minute just fragrant
• Add Sundried Tomatoes & Artichoke: Saute 5 minutes
• Reduce Heat: Low-Medium
• Stir in: Lemon Juice & Zest, Ricotta & Parmesan: Simmer while Penne finishes cooking
• Add Penne directly from water to the sauce
• Toss

Plate Up:

• Pour pasta in serving dish
• Sprinkle Parmesan & Basil

If you love artichoke as I do…Artichoke & Sundried Tomato Penne w/ Lemon Ricotta Sauce will soon be a definite favorite!

Simply divine

Ciao’

Artichoke & Tomato Panzanella

Inspriation: Love of artichokes…simply stated - I had a craving.

Creation: Artichoke & Tomato Panzanella

 

 

What: (Serving for one)

• 1/2 can artichoke hearts - quartered & drained
• 2 Roma tomatoes - sliced or chopped
• 2 slices Whole Wheat Bread
• 1/4 cup Basil - fresh & chopped
• 1/3 cup Extra Virgin Olive Oil
• 1/3 cup White Wine Vinegar
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Fresh Black Pepper

How:

• Preheat grill pan on medium-high heat
• Slice Whole Wheat into 1 1/2 inch cubes
• Place Whole Wheat & Artichoke hearts on grill
• Drizzle with olive oil
• Allow to grill about 6 minutes on each side - bread should be toasted & artichokes golden at tips
• Remove & place in bowl
• Add chopped tomatoes, basil, dash of salt and dash of pepper

Dressing:

• Whisk: 1/3 olive oil & 1/3 white wine vinegar
• Add 1 tsp. salt & 1 tsp. pepper

Plate Up:

• Bowl: Bread, artichokes, tomatoes & basil
• Pour dressing over
• Toss & Serve

Sweetness of the whole wheat & bite from white wine vinegar & artichokes made this Panzanella another lunch favorite!

Ciao’

 

Mascarpone Cupcakes w/ Raspberry Glaze

Inspiration: Adaptation recipe from Giada De Laurentiis

Creation: Mascarpone Cupcakes with Raspberry Glaze & Grated Chocolate

 

What:

• 8 oz Mascarpone (Italian Cream Cheese): softened
• 2 Egg Whites
• 1/4 cup vegetable oil
• 1 cup water
• 1 White Cake Mix (Extra Moist)
• 1/3 cup frozen raspberries: thawed
• 2 1/2 cups powder sugar
• 1 chocolate bar: grated 

How: Preheat: 350, Place cupcake liners in muffin tin

White Cupcakes

• Mix mascarpone, egg whites and vegetable oil until creamy
• Add cake mix & water and mix for about 3 minutes: mixture should be smooth
• Using ice cream scoop put 1 scoop into each cupcake liner
• Bake: 18 - 20 minutes - puffed & golden

• Allow to completely cool on wire rack before glazing

Raspberry Glaze

• Puree raspberries in small food processor or blender
• Whisk raspberry puree into the powdered sugar
• Using frosting spreader or the back of a spoon frost the cupcakes with glaze
• Sprinkle with grated dark chocolate
• Allow cupcakes to sit so the glaze will set & firm

Simple & delictable! Cupcakes were light & fluffy and the raspberry glaze gave it a kick while the chocolate added a touch of sweetness. Absolute perfection!

Ciao’

 

Ravioli & Balsamic Brown Butter

Inspiration: Adaptation of recipe I stumbled upon in Real Simple magazine

Creation: Ravioli & Balsamic Brown Butter

What:

• 1 pkg frozen Four Cheese Ravioli (can be found in deli section of market)
• 3 TBSP Butter
• 2 TBSP Balsamic Vinegar
• 1/4 cup Parmesan - fresh & grated
• 1/4 Walnuts - toasted
• 1 TBSP Italian Parsley - fresh & chopped
• Kosher Salt & Fresh Pepper

How:

• Bring large pot of salted water to boil
• Add Ravioli - boil 8 minutes or until they float (tender but still a bit firm)
• Remove Ravioli from water with a pasta spoon & place in small bowl or on dish
• Medium Heat: Melt butter in saucepan & allow to become translucent & golden
• Stir in Balsamic Vinegar
• Add toasted Walnuts - allow to coat
• Dash of Salt & 3 turns of Pepper Mill
• Toss Ravioli with the Balsamic Brown Butter

Plate Up:

• Serve immediately
• Sprinkle with Parmesan
• Sprinkle with Italian Parsley

Salty Balsamic Vinegar with Butter & the toasted walnuts with the nutty flavor of Parmesan creates a creamy, sweet & salty sauce for Cheese Ravioli.

Dinner made simple & savory!

Ciao’

Chocolate Hazelnut Ravioli

Inspiration: Casual Dessert with friends…desire: Chocolate!

Creation: Chocolate Hazelnut Ravioli

What:

• Wonton Wrappers: small square size
• Nutella: Italian Chocolate Hazelnut Spread
• Cooking Oil
• Extra Virgin Olive Oil
• 1 Egg: mixed with 1 TBSP water for egg wash
• Powdered Sugar: 3 TBSP for Whip Cream & 1TBSP Dusting
• Heaving Whipping Cream
• Vanilla Extract

How:

• Place wonton wrappers on workspace (determine amount by how many you want to serve)
• Spoon 1tsp Nutella on a wonton wrapper
• Brush egg wash along each edge
• Fold in half to create a triangle and press edges together so they stick
• Repeat steps until complete

Fry Up:

• Fill large pot with equal amounts of Cooking Oil & Extra Virgin Olive Oil
• Bring oils to 375 degrees
• Gently place Ravioli into oil - work in small numbers 4-5 at a time
• Ravioli will float - use tongs to flip
• Allow to turn golden brown - 4-5 secs each side
• Use strainer or slotted spoon to remove from oil
• Place on paper towels to soak oil
• Repeat with remaining ravioli

Whipped Cream:

• Pour 1/2 cup Heavy Whipping Cream in mixing bowl
• Begin mixing with electric mixer & whisk attachment on medium speed
•  Once it begins to fluff -Whisk on HIGH
• Begin adding 1TBSP powdered sugar at a time
• Repeat until all 3 TBSP powdered sugar have been added
• Pour 1tsp Vanilla extract (optional)
• Continue whisking on HIGH
• Cream will form peak & it is ready

Plate Up:

• Place Ravioli on desired serving platter
• Dust with powdered sugar
• Place Whip Cream along side, on center…select what looks pretty

Nutella is one of my favorite creamy spreads that can be used in so many varieties. Absolutely delicious…the crunch of the wonton with the warm chocolate & hazelnut dipped into the creamy homemade whip cream…Fabulous!

Guests’ Comment: This is one of the most fun desserts you have made for us!

They are so spoiled!

Ciao’