Posted 12:32 am Wednesday, February 08, 2012
FRESH Ideas For Valentine's Day
FRESH Ideas with Christine Gardner can be seen each Tuesday at 5 p.m. on CBS19 and again on tylerpaper.com and cbs19.tv.
This Valentine's Day have date night in the kitchen and create a romantic dinner at home. Cooking together can be a fun experience, and to demonstrate the ease and fun of preparing this special meal, Food Editor, Christine Gardner was joined by Chef Simon Webster from Sabor a Pasion for a two-part Valentine's Day dinner.
This week they show how to make homemade pasta with a simple, elegant sauce and next week they will be making Cream Cheese Mousse with Chocolate Blood Oranges. Both recipes are included today so you can have all of the ingredients necessary to prepare both of these dishes on Valentine's Day.
They will also be at FRESH by Brookshire's, Saturday from 2 p.m. to 4 p.m., demonstrating both of these recipes. Come by for a taste and learn how easy and fun it can be to make your own fresh pasta and a romantic dessert.
CREAM CHEESE MOUSSE WITH CHOCOLATE BLOOD ORANGES
INGREDIENTS
8 ounces cream cheese
2 tablespoons sugar
2 blood oranges
1 tablespoon orange liqueur
1 packet Knox gelatin
1 cup cream
1 cup chocolate chips
Powdered sugar, for garnish
DIRECTIONS
In a large bowl add cream cheese, sugar, liqueur and the juice from one blood orange. Stir until completely combined. Place the gelatin powder in a small bowl. Add two tablespoons water and warm in the microwave. Stir until the gelatin dissolves. Add the mixture to the cream cheese and stir to combine. In another bowl beat the cream to stiff peaks. Fold the cream into the cream cheese. Spread into ramekins or molds and refrigerate for 30 minutes or until set. Peel the other blood orange and remove the white membrane from the segments. Place the segments on a paper towel and allow to dry. Melt the chocolate in the microwave or in a double boiler over simmering water. Dip the segments halfway into the chocolate. Place on wax paper and refrigerate until chocolate hardens. When the mousse and chocolate are set remove from the refrigerator. Top the mousse with chocolate orange segments and garnish with powdered sugar.
Recipe by Chef Simon Webster & Christine Gardner
8 ounces cream cheese
2 tablespoons sugar
2 blood oranges
1 tablespoon orange liqueur
1 packet Knox gelatin
1 cup cream
1 cup chocolate chips
Powdered sugar, for garnish
DIRECTIONS
In a large bowl add cream cheese, sugar, liqueur and the juice from one blood orange. Stir until completely combined. Place the gelatin powder in a small bowl. Add two tablespoons water and warm in the microwave. Stir until the gelatin dissolves. Add the mixture to the cream cheese and stir to combine. In another bowl beat the cream to stiff peaks. Fold the cream into the cream cheese. Spread into ramekins or molds and refrigerate for 30 minutes or until set. Peel the other blood orange and remove the white membrane from the segments. Place the segments on a paper towel and allow to dry. Melt the chocolate in the microwave or in a double boiler over simmering water. Dip the segments halfway into the chocolate. Place on wax paper and refrigerate until chocolate hardens. When the mousse and chocolate are set remove from the refrigerator. Top the mousse with chocolate orange segments and garnish with powdered sugar.
Recipe by Chef Simon Webster & Christine Gardner
FRESH PASTA WITH GLAZED CHERRY TOMATOES IN A CHAMPAGNE CREAM SAUCE
INGREDIENTS
1 batch homemade pasta or 1 package of fresh refrigerated pasta
For Pasta:
2 cups flour, plus extra for dusting
4 eggs
Pinch of salt
For Sauce:
1 tablespoon olive oil
2 cups grape tomatoes
Pinch of sugar
1/4 cup champagne
1 cup cream
1 teaspoon chicken bouillon powder
1/4 cup parmesan cheese
1/4 cup basil leaves
DIRECTIONS
To make the pasta, add flour to a large bowl. Make a well with the flour and add the eggs and salt to the middle of the flour. Using your hands break up the eggs and slowly begin working in the flour. Continue to combine until all flour is incorporated. Your dough should be slightly dry, not sticky but soft. If it is too wet add a small amount of flour. If it is too dry add a small amount of water.
Flour a board and knead the dough for a few minutes until is elastic but still soft. Wrap in plastic and refrigerate for 20 minutes. Using a rolling pin, roll out slightly so that it is a more manageable size for the pasta machine. Set the pasta machine to the highest/widest number setting. Roll it through two times for each number, turning the dough each time it is rolled. Continue to flour the dough as it is rolled out. The flour will help the dough stretch. Once you reach the lowest number on the dial, add the cutting attachment.
Using a knife cut the length of the dough into sections about a foot long. Roll through the cutter to make the fettuccini size strands. Gather the strands loosely as they are cut and place on a floured board. Bring a large pot of water to boil, add a generous pinch of salt and boil the pasta for about two minutes.
To prepare the sauce add the olive oil to the pan. Add the tomatoes and a pinch of sugar. Sauté the tomatoes lightly allowing the sugar to glaze the tomatoes. Remove the tomatoes from the pan. Deglaze with the champagne and add the cream and bouillon. Bring the cream to a simmer and add the tomatoes and pasta to the pan. Toss well with tongs to completely coat the pasta. Remove from the heat and add the cheese and basil. Season with salt and cracked black pepper.
Recipe by Chef Simon Webster & Christine Gardner
1 batch homemade pasta or 1 package of fresh refrigerated pasta
For Pasta:
2 cups flour, plus extra for dusting
4 eggs
Pinch of salt
For Sauce:
1 tablespoon olive oil
2 cups grape tomatoes
Pinch of sugar
1/4 cup champagne
1 cup cream
1 teaspoon chicken bouillon powder
1/4 cup parmesan cheese
1/4 cup basil leaves
DIRECTIONS
To make the pasta, add flour to a large bowl. Make a well with the flour and add the eggs and salt to the middle of the flour. Using your hands break up the eggs and slowly begin working in the flour. Continue to combine until all flour is incorporated. Your dough should be slightly dry, not sticky but soft. If it is too wet add a small amount of flour. If it is too dry add a small amount of water.
Flour a board and knead the dough for a few minutes until is elastic but still soft. Wrap in plastic and refrigerate for 20 minutes. Using a rolling pin, roll out slightly so that it is a more manageable size for the pasta machine. Set the pasta machine to the highest/widest number setting. Roll it through two times for each number, turning the dough each time it is rolled. Continue to flour the dough as it is rolled out. The flour will help the dough stretch. Once you reach the lowest number on the dial, add the cutting attachment.
Using a knife cut the length of the dough into sections about a foot long. Roll through the cutter to make the fettuccini size strands. Gather the strands loosely as they are cut and place on a floured board. Bring a large pot of water to boil, add a generous pinch of salt and boil the pasta for about two minutes.
To prepare the sauce add the olive oil to the pan. Add the tomatoes and a pinch of sugar. Sauté the tomatoes lightly allowing the sugar to glaze the tomatoes. Remove the tomatoes from the pan. Deglaze with the champagne and add the cream and bouillon. Bring the cream to a simmer and add the tomatoes and pasta to the pan. Toss well with tongs to completely coat the pasta. Remove from the heat and add the cheese and basil. Season with salt and cracked black pepper.
Recipe by Chef Simon Webster & Christine Gardner
