CADS

February 11, 2019

Special Valentine's Day Dinner with Spouses

Hosted by CF

Beverages (in order introduced)

Sparkling wine (NS): NV D'Orfeuilles, Touraine Brut Rosé, 40% Cabernet franc, 40% côt ("a festive pink sparkler") - Available from The Wine House in San Francisco

Champagne (JH): Paul Bara NV Brut Reserve (80% PN, 20% chardonnay) - Available at VVW

Still wine (SS): 2011 Cabrillo Springs Zinfandel Dry Creek Valley, Sonoma, barrel aged 17 months

Candied Walnuts (JH)

Ingredients

• • 1 1/2 cups walnuts

  • 1 tablespoon butter

  • 3 tablespoons honey

  • 1/8 teaspoon cinnamon optional

Instructions

Line a baking sheet with foil or parchment paper. Set aside.

Melt butter over medium heat in a non-stick skillet. Mix in the honey and cinnamon and then mix in the nuts.

Cook over medium heat for 5 minutes, stirring often until coated and toasted.

Pour nuts onto the lined baking sheet and quickly separate the nuts using a spatula or fork. Let cool (about 5 minutes) and enjoy!

Lemon and Oregano Seasoned Tune Mousse (JH)

1 6.5 oz can or jar of tuna packed in Olive Oil, 4 tablespoons softened unsalted butter, Grated zest of 1 lemon, 2 tablespoons fresh squeezed lemon juice, 3 tablespoons extrai-virgin olive oil, 1/2 teaspoon dried leaf oregano, 1 plump garlic clove - degermed and minced.

With a fork, flake the tuna in a bowl with all its oil. Transfer tuna, oil and all, to a blender or food processor. Add remaining ingredients and process until smooth and creamy. Transfer to a bowl and serve at room temperature. Mousse can be covered and refrigerated for up to 3 days.

Pork Tenderloin (CF)

For 1 - 1.4 lb pieces Pork Tenderloin.

Marinate in East-West Sweet Ginger Teriyaki Sauce* 4 hours at room temperature.

Roast in 375º oven 20-25 min / 1 lb, 148ºF on meat thermometer.

* available at Draeger’s Market.

Zucchini, Gruyere, and Sun-dried Tomato Tart (DS)

(Serves 6 as a main course, 12 as a side dish)

2 Tbsp olive oil

1 1/2 lb zucchini, thinly sliced

1 tsp. kosher salt

2 9-10 inch frozen puff pastry sheets (1 lb. package), thawed

8 oz. Gruyere cheese, grated

1 cup sun-dried tomatoes, drained if in oil, re-hydrated for 10 min. in hot water if just dried, sliced in thin strips

2 tsp herbes de Provence

Salt and freshly ground black pepper to taste

Optional - 8 oz. of favorite sausage, sliced or bulk, pre-fried and drained prior to assembly - makes more of a meal for 6

Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.

In a large skillet over medium heat, add zucchini and salt and stir to combine. Cook 8-15 min. until slightly browned. Transfer to colander to drain, discarding and excess liquid.

Place thawed pastries on baking sheets. Sprinkle 1/2 of the cheese over the pastries, leaving 3/4 to 1" margins on all sides. Distribute zucchini evenly over cheese. Top with 1 tsp.herbes de Provence per pastry and remaining 1/2 cheese, leaving those margins.

Bake 15 min., remove from oven.

Distribute the strips of sun-dried tomatoes on top of the tart, and return to oven, continuing baking for 5 minutes, or until pastries have browned on all edges.

Slice into desired pieces and serve immediately.

Green Salad (JC)

Mixed red leaf lettuce and baby kale

Cherry tomatoes (not sliced)

Pitted Kalamata olives

Aged goat cheese in 1/4" cubes

Lightly tossed with EVOO (Hojiblanca (Australia) and wine vinegar dressing

Nat’s New York Style Cheesecake

Jan 11, 2014 by Nat Sterling

Crust:

graham crackers, 5 ounce (1 pkg)

1/4 cup sugar

1/3 cup butter

Batter:

1 lb. cream cheese, at room temperature

1 1/2 cup sour cream

3 eggs

1/2 cup sugar

1 1/2 tsp vanilla

Heat oven to 325 degrees.

Pulverize crust ingredients, press into spring-form or other pan.

Blend batter ingredients, pour over crust. bake 50 minutes. Toast top (1 minute or so under broiler).

Chill (4 hour minimum).