Perhaps some chocolate would be nice!

I have been thinking of desserts to go with the meal I talked about in the previous entry.

Dark Chocolate-Covered Strawberries
Ingredients
6 ounces Dark chocolate
3 tablespoons Half and half cream
1/2 tablespoon Unsalted butter
20 Large strawberries or 30 medium strawberries.

Preparation

In a one-quart glass bowl combine chocolate and cream. Heat in microwave oven on high 1 1/2 to 2 minutes, stirring occasionally, until smooth. Add butter and stir until melted.

Dip each strawberry into the chocolate mixture allowing the excess chocolate to drip back into the bowl. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to a baking sheet lined with foil or waxed paper and repeat process.

Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes.

From BBC Food -
“Chocolate, love and sex
Chocolate has long been associated with love. At one time, nuns were forbidden to eat it because of its sexual reputation. Casanova is believed to have thought of hot chocolate as the “elixir of love”. And in the 18th century, French doctors prescribed chocolate to women patients for a broken heart. Science may hold a clue - chocolate contains a substance called phenylethylamine, a naturally occurring chemical in the brain which promotes feelings of euphoria associated with being in love. It also contains a variety of other substances which may help create a feeling of well-being.”

Dinner, dessert and dancing.
The painting below is by RJ Hohimer. R.J. and his wife used to have a boat at the Fourwinds Resort and Marina when I worked there and I have always loved his paintings. This is one of my favorites, “Howling at the Juke Joint” .

Currently playing on iTunes, Fallin’ - Alicia Keys

Dinner for a friend?

I am looking for a recipe right now that makes one happy. Not because I am unhappy but I just feel like posting something happy. In the true sense of multi tasking I am also watching “Pans Labyrinth” or more specifically I am listening to it which puts me at a disadvantage since I am not very fluent in Spanish. It is a very visually exciting movie though. I peak over at the TV every once in awhile to check it out. I definitely need to watch it again when I can read the subtitles.

So how about a nice dinner. Would that make anybody out there happy. I think if I could, I would make a nice dinner for a friend right now. So hopefully she will see this and know that I am thinking of her and counting the days until I can make her a nice meal.

First we need a nice drink, I am thinking about something chocolate. This recipe was sent to me from a friend a couple of years ago and it is tasty. Hopefully my guest will enjoy the chocolate, while I freak out in the kitchen I may drink Tequila or Tattoo Rum

Chocolate Egg Cream
INGREDIENTS
1/4 cup chocolate syrup
1/2 cup cold milk
2/3 cup carbonated water, chilled
DIRECTIONS
Pour chocolate syrup into chilled large glass. Gently stir in milk. Holding the carbonated water about 5 inches from the top of the glass, slowly pour into the glass until a thick foam comes to the top of the glass.
Using a long swizzle stick, stir the mixture once quickly, make sure the foam does not bubble over the glass. Serve immediately.

So of course we now need an appetizer. I will have to make sure that eggplant is cool with the guest, I may have to do tomato bruschetta.

Eggplant Bruschetta
1 small eggplant, peeled, diced
1/4 cup red onions, chopped
2 garlic cloves, chopped
1/4 cup pimiento or roasted red peppers, chopped
1/4 cup olive oil
3-4 tablespoons balsamic vinegar
fresh basil, julienned
dried oregano
salt
fresh ground pepper
baguette, sliced, toasted or crackers

Directions
Heat 1 tbs olive oil in skillet and sautee eggplant, onion, garlic & pimiento until eggplant is soft. let cool.
In a separate bowl combine olive oil, balsamic vinegar, oregano, basil
Once eggplant has cooled add to olive oil mixture and stir with spoon. salt and pepper to taste.
Serve on sliced and toasted baguette or crackers.

Main Course? Who doesn’t love pasta? Since there is an abundance of veggies at this time of year, I would like to try the following recipe. It looks like light enough for the hot weather we have had but still hearty enough to fill you up. I like to mix different colors of tortellini to make it exciting to look at, especially when adding in the different colored veggies.

Tortellini Toss
1 tb Olive oil
1 medium Onion, chopped
2 medium Zucchini, chopped
2 medium Yellow squash, chopped
1 medium Red bell pepper, chopped
2 c Mushrooms, sliced
2 clove Garlic, minced
Salt & pepper to taste
1/4 ts Oregano
1 lb Cooked cheese tortellini
1/4 c Grated parmesan cheese
Heat olive oil in a large pan over high heat.
Add zucchini, onion squash and bell pepper
Stir in mushroom, garlic, oregano and salt & pepper
Cook and stir for 7 minutes or until vegetables are tender but still crisp
Toss with the tortellini and add parmesan cheese

Tasty side
Provincial Tomatoes
INGREDIENTS
2 large tomatoes, cut into 1/4 inch slices
salt and pepper to taste
1 tablespoon olive oil, or as needed
1/2 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup dry bread crumbs
2 tablespoons dried parsley
DIRECTIONS
Preheat your oven’s broiler.
Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices. Drizzle a little bit more olive oil over the top.
Broil for 5 minutes, or until the top is golden and toasty.

Now it is time for dessert and I leave that up to my many readers(I think I have 4 now ) to give me suggestions for a fun dessert. If you have a recipe, great. If not, tell me your idea and I will either find one or experiment until I figure it out. I can’t decide on one so please help me.