Saturday, February 14, 2009

Valentine's Day Recipes

Happy Valentine's Day! I am back finally with new updates for 2009. Yes, it's been a long time. Our camera died and we finally got a new one (Cannon Powershot A1000IS), which I am trying to learn how to use. Hopefully I will be able to keep up and start posting new & exciting recipes. For valentine's this year, we decided to stay in and I made a homecooked meal.

Against my better judgement, I used a steak marinade from I am usually underwhelmed by some of the recipes on there-even the ones with good ratings. It was called the Best Steak Marinade in Existence. was okay. Maybe it needed to marinate for the full day instead of just a few hours.

The sweet potato casserole, a request from my husband was delicious! I usually don't go by a recipe, but this time I followed one from the food network and then threw in some canned pineapple like usual and topped it with roasted marshmallows! Yum!
For the Appetizer, I decided to go with one that I made in the past. It was very good! The pears complemented the prosciutto in a good way, along with the cream sauce.
Roasted Prosciutto-Wrapped Pear With Blue Cheese Cream
from The Washington Post
The pear wedges may be wrapped up to 2 hours before serving.

6 very thin slices prosciutto, trimmed of excess fat (used one 3 oz package)
1/2 medium Bartlett or Anjou pear, cored and cut into 6 wedges (used 2 Anjou pears)
3 ounces blue cheese, crumbled (about 1/2 cup)
2 tablespoons light cream (used heavy whipping cream)
1/2 teaspoon finely chopped thyme (used dried)
Freshly ground black pepper

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.

Lay the prosciutto slices side by side on a work surface. Place a pear wedge near the end of each one and roll up. Transfer the wrapped pear wedges to the baking sheet and roast about 6 minutes, until the prosciutto is lightly browned and the pear has softened.

Meanwhile, combine the blue cheese, cream and thyme in a small saucepan over medium heat. Cook about 3 minutes, stirring constantly, until the cheese melts. Season with pepper to taste. Arrange the roasted wrapped pears on a plate around a small bowl containing the blue cheese cream. Serve immediately.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Sweet Potato Casserole
from Food Network Kitchens

2 1/2 pounds sweet potatoes (about 3 large), scrubbed (I used 4 potatoes)
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper (I omitted)
1/4 cup coarsely chopped pecans (I topped with marshmallows)

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.

Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

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