Roasted Salmon with White-Wine Sauce

If you are like me, you are almost always cooking dinner. Sometimes life happens, and before you know it, dinner is upon you and you don't have the time to cook something life changing. On those days I usually cook a great fish. Sometimes, I surprise my Man with gourmet take out instead. It saves my energy for a night with my man, and that brings a smile to his face.

Romantic Tip: On one of those extra busy days, skip the kitchen duties and bring home great take-out, and light some candles for a private picnic in your house, wear something sexy! 

We are fortunate to have a wild caught Alaskan Seafood booth at our local farmer's market. This week I picked up half a sockeye Salmon and quickly got busy making a nice meal for my hubby. I love days I get fresh fish, because I can throw together a fabulous meal in under 30 minutes. Enjoy!

Roasted Salmon with White-Wine Sauce

adapted from marthastewart.com

1 large salmon fillet

Coarse sea salt and ground pepper

1 tablespoon butter

2 teaspoons all-purpose flour

1 cup dry white wine

1 tablespoon chopped fresh chives

Preheat oven to 450 degrees. 

Place salmon on a rimmed baking sheet; season with salt and pepper. Roast until opaque throughout, about 15 minutes.

Meanwhile, in a small saucepan, melt butter over medium heat. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. Serve topped with white-wine sauce.

Farro Risotto

Let's be real, life can be hard and over dramatic. Sometimes we all just need some time out to have a great laugh. Recently my husband and I went out to a local comedy club. I came away from there with a sore tummy from laughing. I felt rejuvenated. I would recommend everyone go to a good comedy club once in a while and let your cares drift away for a few hours. 

Romantic Tip: Go to your local comedy club for some laughs.

Now on to today's recipe. My husband and I recently had a tremendous meal at Grant Grill here in San Diego. The chef prepared us his favorite dishes. One dish that came out was Farro Risotto. They explained the dish to us and we dug in. We both loved it. So I had to figure out what Farro was, and figure out a way to reproduce this lovely side dish.

I found out that Farro is rich in fiber, magnesium and vitamins A, B, C and E. It grows best in barren, high-altitude terrain and is almost always grown without chemical pesticides or fertilizers. Because it is so easily digested and so low in gluten, farro can often be eaten by people who are normally gluten-intolerant. 

Making the risotto was easy. Pretty much the same way you make normal risotto, but with one extra step of pre-cooking the Farro. This makes a fabulous side dish to any meal. Enjoy!

Farro Risotto

adapted from Closet Cooking

Serves two

1/2 cup uncooked farro

1/2 tablespoon olive oil

1/2 tablespoon butter

1/2 sweet onion (diced)

1 clove garlic (chopped)

1/4 cup white wine

1 cup chicken stock

1/2 tablespoon butter

1/2 cup parmigiano reggiano

Cover the farro in a lot of water in a pan, bring to a boil, reduce the heat and simmer for 20 minutes, drain and set aside.

 Heat the oil and melt the better in a pan.

 Add the onion and saute until tender, about 5-7 minutes.

 Add the garlic and saute until fragrant, about 1 minute.

 Add the farro and wine and stir until the liquid has been absorbed.

 Add 1/2 cup of the chicken stock at a time stirring until the liquid has been absorbed.

 Mix in the butter and cheese.

Crab Ravioli with Saffron Sauce

 

I am going to recommend a romantic tip that may cause controversy. Mostly with the Women. The reason is, I am going to recommend a video game night with your love. I realize while some Women like video games, the vast majority do not enjoy them. They see it as a guy thing or a distraction away from romance. However the majority of Men do like them. I have found that if you sacrifice some time of yours, to do what your love likes, it actually spices things up. He sees that you find his desires and hobbies important. 

Romantic Tip: Have a video game night with your lover. Show him his likes are just as important as yours.

Now on to today's food! Today I am doing a two step post. My reason? I have never cooked fresh caught crab before. I am slightly terrified. I usually pay the extra money at the seafood shop to have them pull out the lump crab meat for me. It is time to look fear right in the eye, and cook these babies myself.

To back up a bit, I got two beautiful fresh caught crabs at the Farmer's market last weekend. I knew immediately what I wanted to make. A dear friend of mine gave me an old ravioli maker that is an antique. Complete with rolling pin and ravioli runner. I wanted to do a special post using this. This is how great grandma used to make her pasta! Fun!

So first thing I am going to do is cook my crabs. Because I am the way I am, I have read numerous articles by now, all telling me how to do it. I decided to adapt from Fish Cooking. I sucked it up and got busy!

I went with boiling them because it is the easiest way to have juicy crab meat to pull out. It was recommended I season my boiling water. You don't have to, but it is recommended, so I did. I used 1 TBSP old bay seasoning and 6 cups boiling water.

Add your crabs, but don't overcrowd the pot. 

The water will drop below a boil when you put the crabs in, so cover and let it come back to a full boil. When it does, cook for 10-15 minutes. When you see crabs floating on the surface, give it another 2-3 minutes.

Once the crabs are ready, carefully extract them with long tongs and set them aside to cool. You can start picking out the meat in a few minutes, or you can wait until they cool completely. This is the lump crab meat you will use for this recipe! That wasn't too bad! 1 fear down, many many more to go!

For the homemade pasta dough you can view my recipe for it HERE, or just used store bought pasta dough.

Crab Ravioli with Saffron Sauce

adapted from Tide and Thyme

1 batch homemade pasta dough

1 pound lump crab meat

1 cup (8 oz) ricotta cheese

1/2 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, shredded

3 green onions, chopped

salt and pepper

chives, chopped, for garnish

For the sauce:

4 tablespoons butter

1/2 cup chicken stock

1 cup heavy cream

pinch of saffron (5 or 6 threads)

1 Tbsp flour

1/4 cup Parmesan cheese, shredded

2 tsp tomato paste

On floured surface or using a pasta roller, roll dough out to make a few thin sheets (about 1/16″ thick). 

Gently press ravioli stamp or edge of a glass into the pasta dough to make outlines. Fill each ravoli with about 1 tablespoon of filling. 

Roll out another sheet of pasta, and place on top of the other sheet, pressing down around the filling. Cut the ravoli using a stamp or glass – pressing on edges to make sure they are sealed well. 

For the sauce, melt butter in large saucepan. Add the flour, and whisk for a couple minutes to form a light roux. Slowly add in the chicken stock, and heavy cream – whisking constantly until thickened. Add the saffron, and reduce heat to low, stirring occasionally for 10 minutes. Add the Parmesan cheese, and tomato paste – stir to combine. Season to taste with salt and pepper.

Bring 4 quarts of salted water to a boil. When boiling, drop ravioli in and cook for about 4 minutes. 

Drain pasta and gently toss with the sauce. Sprinkle with chopped chives and serve.

The Best Strawberry Cupcakes

 
I work from home. Most people think that means I get to lay around in my sweats all day. Not the case. I am up most days making my man breakfast and lunch for him to take out the door by 7am. After that I do lay down and do my writing. It is hard to say no to two cuddly chihuahuas that are in my bed begging for me to join them in snuggles. This is where I do most of my writing and editing. By 10am I am in the shower, by 11 I am at a local grocery store, or farmers market picking out what I will be making for dinner. By the time my Man is returning home, I am in a dress, hair curled, jewelry on. I try to show my Man that it is important to me that I look good for him. He appreciates it. He tells me all the time. I know I would love to come home to a my man looking and smelling nice and presenting me with a nice meal, so why wouldn't I do it for him?

Romantic Tip: Get fancy by dressing up and splurging on a loved one. It is a timeless way to tell someone you love them.

Now on to today's recipe!

I have been making these cupcakes for years. Every time I make them, I get so many raves from the people I share them with. This time I made them for my building manager and the maintenance guys. I also dropped two off at my friends loft who lives in my building. I got raves from all them saying they were the most delicious cupcakes. Why are they the best you ask? All organic ingredients, made from fresh local strawberries, natural raw sugar and free range eggs. It makes a difference. Don't believe me? Give it a try! 

The Best Strawberry Cupcakes

This recipe makes 9 cupcakes, Feel free to cut the recipe in half if you are only making them for you and your love. 

Preheat the oven to 350.

Prepare your muffin/cupcake tins by filling with paper liners.

In mixing bowl combine:

1 Cup Flour 

3/4 Cups Sugar 

1/4 Tbsp Baking Powder

1/4 tsp Salt

Mix on low speed for 30 seconds then add:

6 TBSP Softened Butter

1/3 Cup Strawberry Puree

Mix to blend then beat to light and fluffy for about 3 minutes.

In another bowl whisk together:

2 Egg Whites

1/8 Cup Milk

In 2 separate additions add to cake batter. Blend after each addition until incorporated and wipe down sides of bowl.

Split batter into prepared cupcake tins

Bake for about 30 minutes.

Set aside to cool.

Strawberry Cream Cheese Frosting 

With an electric mixer beat together equal parts: 

4 oz Cream Cheese 

1/8 cup strawberry puree

1/8 cup Sugar 

1/2 tsp Vanilla 

Beat until light and fluffy. 

Top with Strawberry Cream Cheese Frosting 

momwhatsfordinn

Weekly Romance and Recipe Round-up

I hope all you have had a tremendous week! With out further ado, I bring to you all the recipes and romantic tips I brought to you this week:

Weekly Romance and Recipe Round-up

Spinach Artichoke Egg Rolls

Romantic Tip: Create a little portable box with a bunch of your partner’s favorite things inside.

Spicy Chicken Sliders

Romantic Tip:  Send a love email every day.

Soft Sourdough Bread Rolls

Romantic Tip: Weekly dates. I recommend you have a date at least once a week with your partner. It doesn’t have to be an expensive one, but at least find some way to spend a couple hours time together. 

6 minute fruit tart

Romantic Tip: Be the Grocery Fairy. Most practical gift ever—surprise your love with a week’s worth of fresh groceries.

Caramel Shortbread

Romantic Tip: Do something special for your love for NO REASON! Don't wait for a birthday, or an anniversary. Those are just dates when you are expected to do something. Let them know their love is important to you every day, not just on a holiday. 

Spinach Artichoke Egg Rolls

 
If my husband and I had it our way, we would be together 24/7. Since we live in reality, and that is probably never going to happen. I like to give him things to remember me by. Especially when he has to go out of town or work late. I am working on creating a little box he can take with him. With pictures, his favorite music, his favorite treat, a love note. You can keep the love alive while you are away from each other too. 

Romantic Tip: Create a little portable box with a bunch of your partner’s favorite things inside.

Now on to today's recipe. This recipe is for a party, get together, book club... you know, all the events we get invited to where you are supposed to bring a dish. 

My husband and I love spinach artichoke dip. Problem is you have to sit next to the dip bowl if you are going to enjoy it, and you miss out on the party. My solution? I made an egg roll. These crispy rolls are filled with spinach artichoke dip. Grab and go enjoy the party! Don't be intimidated. These are simple to make. This recipe makes 12 large egg rolls for a party or get together. 

Spinach Artichoke Egg Rolls

Egg Roll Wrappers

8 oz cream cheese, at room temperature

1/3 cup sour cream

1/4 cup mayonnaise

1 cup chopped fresh spinach

2 small cans or jars of plain non marinated artichoke hearts, chopped

1/2 tsp garlic salt

1 tsp chili powder

1/4 cup shredded mozzarella cheese plus more to sprinkle on top

1/4 cup shredded cheddar cheese plus more to sprinkle on top

1/4 cup shredded Parmesan cheese plus more to sprinkle on top

Canola Oil for frying

In a large mixing bowl, add; cream cheese, sour cream, mayonnaise, spinach, artichokes, garlic salt, chili powder, mozzarella, cheddar, and parmesan. 

Mix until thoroughly incorporated.

Lay out your egg roll wrappers and fill with 1/4 cup of the dip.

fold the bottom and sides around the dip.

Roll shut. Repeat until all 12 egg rolls are rolled. 

Heat up canola oil to 375 degrees. Fry each roll until golden brown.

You can store these in the fridge and reheat at 375 for 8 minutes to make them taste fresh and hot.