Cook for Amor

Celebrate your Amor, cooking together this Valentine’s Day. Avoid the over-priced dinners and cozy up with a Romantic Night- In. So light up your candles and enjoy each other while you cook this easy no-fuss delicious menu.

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Romantic Night-In Menu

Champagne Bouillabaisse

Ingredients:

1/2 lb of Mussels

1/2 lb of Shrimp

1 bottle of Clam Juice 8 oz

1 grated Tomato (box grater)

1 chopped Celery small diced

1 carrot chopped small diced

1/2 jar of White Mojo

1/2 cup of Champagne or Cava

7 threads of Saffron

Basil or Parsley for Garnish

In a soup pot add 1 tablespoon of butter and add the celery, carrots and cook for about 4 min, add the White Mojo and 1/4 cup of Champagne and cook for 10 min, add a pinch of salt.

Add the grated tomato, bottle of clam Juice, saffron and Shrimp cook for 5 min

Add the mussels, and cook until they open. Add some Chopped Parsley or Basil Enjoy! This will pair great with the rest of the champagne

Pan-Seared Scallops with Polenta and Mushroom Sauce

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Ingredients:

1 lb of Scallops

1 fresh sprig of thyme

2 garlic cloves with peel

3 tablespoons of butter and 1 Tbsp of Olive Oil

Juice of 1 lemon

Chopped parsley

Salt and pepper to taste

Sauce:

1/4 cup of Marsala Wine

4 tablespoons of Black Mojo (Mushroom Paste)

Preparation:

Preheat a skillet for 5 min add butter and Olive Oil and garlic cloves

Dry pat scallops and season with salt and pepper

Add scallops to the pan and pan sear for about 3 min per side, be careful not to overcook

Remove from the pan and set aside

Add the Marsala Wine to deglaze cook down for 5 min

Add the Black Mojo (Mushroom paste) and mix well

Add lemon juice and adjust for salt

Polenta:

5 cups of Water

1 cup of polenta

3 tablespoons of butter

1 teaspoon of salt

Bring water and salt to a boil, add the polenta in a steady stream and cook for about 20 min until cooked through, finish with butter

To plate: add the polenta in the bottom, add sauce and top with scallops and garnish with parsley.

And for Dessert

Tarta de Santiago with Orange Blossom Infused Ice Cream

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Dessert and its Super Easy!

This decadent gluten free almond cake is from Galicia Spain where pilgrims who walk the Camino de Santiago can find in near Santiago de Compostela Bakeries, it is usually adorned with the St. James Cross but in for this occasion the heart will do.

For the Cake

Ingredients:

4 eggs

2 cups of ground almonds (almond flour)

1 cup of sugar

Lemon Zest of about 1 small lemon

pinch of Cinnamon about 1/4 teaspoon or less

Ice Cream:

Mix 1 cup of Vanilla Ice cream with 1 teaspoon of Orange Blossom Water

Orange Zest to sprinkle

Preparation:

Preheat Oven to 350 F and butter an 10 inch pan

In a bowl, add the eggs and sugar and mix with a whisk for about 2 min

Add the almond flour and mix well

Add the cinnamon and lemon zest

Pour in the cake pan and bake for 35-40 min

To finish the cake

Let it cool and them find a heart shape mold or make one with a piece of paper and dust with confectioners sugar.

To plate: To slice of Cake with Ice Cream and Sprinkle with Orange Zest

This will become one of your go to cakes, it is decadent and so easy to make!

Hope you enjoy cooking and being with each other, slowing down, after all, love is all you need.