from Sloane Taylor

Greeting card manufacturers declared Valentine’s Day as the most romantic holiday of the year. So treat the one you love with a delicious homemade dinner that is romantic but will also satisfy your hunger on any other day of the year. It works great for company, too.

Set the mood with lots of candles, soft music, then grab your special someone by the hand and together create a beautiful night to remember.

MENU

Pork Marsala

Fettucine

Stuffed Plum Tomatoes

Parmesan Cheese

Lemon Granite

Dry White Wine – Soave

Pork Marsala

4 pork loin chops

¾ cup (90g) flour

Freshly ground black pepper, to taste

½ tsp. (2.5ml) sage

4 tbsp. (60ml) olive oil

8 tbsp. (114g) butter

8 oz. (227g) baby Porto Bella mushrooms, halved if large

2 garlic cloves, pressed or chopped fine

⅔ cup (150ml) chicken stock, not broth

⅔ cup (150ml) Marsala wine

½ cup (120ml) heavy cream at room temperature

Parsley, chopped

Preheat oven to 220°F (100°C).

Pat meat dry with paper towels. Place each chop between 2 sheets of plastic wrap or wax paper. Use a mallet or the side of a meat tenderizer to gently pound them until they are an even ¼ inch (.64cm) thick.

Combine flour, pepper, and sage in a shallow dish or paper bag. Dredge chops in flour mixture. Discard remainder.

Melt half the oil and butter in a medium-sized skillet set on medium heat. When the foam subsides add mushrooms and garlic. Sauté for 3-4 minutes. Spoon vegetables into a bowl and set aside.

Use the same skillet and melt remaining oil and butter over medium-high heat. Add pork. Sauté 10 – 15 minutes, until no pink remains. The time depends on meat thickness. Remove meat to a plate, tent with foil, and set in the oven.

Add stock and Marsala to the same skillet. Bring to a boil while scraping in any bits that cling to the bottom and sides of the pan. Boil for 3 – 4 minutes or until the sauce is reduced by almost half.

Reduce heat to medium. Slowly stir in cream. Heat through but do not bring to a boil.

Return pork and mushrooms to pan. Heat through 4 – 5 minutes.

Fettucine

1 package fettucine brand of your choice, fresh is best

Freshly grated Parmesan cheese

Cook pasta according to package directions. Be sure you cook to al dente and no longer. Drain noodles well.

To serve lay pork in the center of a warm dinner plate. Circle with pasta. Spoon mushrooms and sauce over food. Sprinkle parsley across the top to decorate and serve immediately. Top with Parmesan and enjoy!

Stuffed Plum Tomatoes
Plum tomatoes, 1½ per person
6 fresh mozzarella balls, chopped
1 tbsp. (15ml) red wine vinegar
1 tbsp. (15ml) olive oil
¼ tsp. (1.25ml) dried oregano
¼ tsp. (1.25ml) dried basil
1 glove garlic, pressed or chopped fine

This is a good dish to prepare several hours before serving so the flavors blend. All the ingredients are to taste, so have fun and experiment.

Prepare tomatoes by cutting them in half lengthwise and scooping clean. Turn upside down on a paper towel to drain.

Mix remaining ingredients in a small bowl. Scoop filling into the tomato halves. Arrange them on individual dishes. Chill until ready to serve.

Lemon Granite – Flavored Ice

2 cups (450ml) water

¾ cup (90g) sugar

1 cup (225) fresh lemon juice

In a medium-sized saucepan, bring water and sugar to a boil over medium heat. Stir only until sugar dissolves. Timing from the moment the sugar water begins to boil, cook mixture for exactly 5 minutes. With this method you have created a simple syrup. Remove pan from heat and allow syrup to cool to room temperature.

Once cooled, stir lemon juice into syrup. Pour mixture into a shallow metal pan.

Freeze granite for 3 to 4 hours. Every 30 minutes, stir and scrape in the ice particles that form on the sides and bottom of pan. The granite should be a fine, snowy texture. For a coarser texture, which I prefer, freeze flavored syrup in ice cube trays until solid, then drop cubes into a plastic bag and smash with a heavy spoon or mallet.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor’s cookbooks, Date Night Dinners, Summer Sizzle, Recipes to Create Holidays Extraordinaire and Date Night Dinners Italian Style are released by Toque & Dagger Publishing and available at all book vendors.

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.