by Lynn Greene
Think dinner on midweek Valentine’s Day
I appreciate it when a holiday falls on a weekend —
there’s more time to enjoy the day. Sometimes, we can
manipulate the day a little and move it forward or back
a bit to accommodate our schedules.
Valentine’s Day is not one of these, and it’s coming
up this week. Mark your calendars for Thursday and plan
to do something special for the one you love. Being pragmatic
(especially midweek), I opt for a nice dinner. You have
to eat anyway, right?
So, here’s the question: If you observe Lent or are
otherwise on a no-meat diet, how do you make a sensational
dinner?
Glad you asked. My favorites include shrimp and salmon,
which are easily found these days, or, if you are vegetarian,
something like stuffed shells or cannelloni, which look
fancy but are easy enough to make.
Portions of these recipes can be assembled ahead of
time, so you can enjoy your own Valentine’s Day.
With the steak recipe, I suggest you broil the meat
or the salmon. However, the success of this cooking method
depends on your stove. Most stoves have a broil setting
and this is very hot — 500 F or more. To broil food,
you must place it under and very close to the flame —
in some stoves this is that bottom drawer that everyone
uses for storage. Other, newer models work by keeping
the top heating coil only on — when the temperature control
is set to broil.
If you are not familiar with using this method, you
can pan-fry the beef steak with good results. Get a heavy-bottom
frypan very hot. Place the steak in the center and cook
on high until the meat stops sticking to the bottom.
Turn it over and fry it on the other side. Use touch
or a thermometer to cook it to the extent you like.
The salmon can be cooked in the oven at 425 F for about
10 minutes. You don’t have to turn it over.
Steak, salmon or beef, with butter-nut
topping
6-oz tenderloin fillets or salmon
fillets
Topping (enough for 6 steaks):
1 cup fresh basil leaves
1/2 cup chopped pistachios
1 Tbsp. lemon juice
2 cloves garlic, minced
7 Tbsp. butter, softened (NOT margarine)
2 Tbsp. grated Parmesan cheese
Salt and pepper to taste
For topping: Combine all ingredients in a food processor
or blender. Cover the blended butter and chill this mixture
and then form it into a roll 1 inch in diameter.
Wrap in waxed paper and chill until firm, up to 24 hours.
For longer storage, freeze the butter.
Preheat oven to broil setting. Broil steaks to taste.
Serve the salmon immediately, but let the beef steaks
rest for about 5 minutes before serving — this allows
the meat to reabsorb the juices.
Before serving the steak, slice the chilled butter and
place on top of the hot steak, letting it melt into the
steak.
Stuffed cannelloni
Serves 4-6
10 tubes of cannelloni pasta
Filling:
8 oz. ground veal
2 medium carrots, chopped
1/2 stalk celery, chopped
1/4 cup chopped onion
1-1/2 cups frozen spinach (10 oz. pkg.) thawed, excess
moisture squeezed out
1/4 tsp. salt
1/2 tsp. black pepper
2 Tbsps. olive oil
1 cup white wine
1/2 cup half and half
1 cup finely chopped plum tomatoes
1/2 cup grated Parmesan cheese
1 tsp. dried oregano
1 tsp. dried thyme
2 Tbsps. chopped fresh basil
Tomato sauce:
2 Tbsps. olive oil
2 cloves minced garlic
1/2 cup chopped onion
1 can (15-19 oz.) crushed tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
1 Tbsp. dried parsley
2 Tbsps. chopped fresh basil
1 tsp. sugar
Cook cannelloni according to package directions. Drain
and set aside.
To prepare the veal filling: Preheat oven to 450 F.
In a large baking dish, crumble veal and toss with carrots,
celery, onion and spinach. Add salt, pepper, olive oil
and wine and mix well.
Bake in oven, uncovered until veal is brown and vegetables
are soft, about 40 minutes.
Cool at least 15 minutes. Place meat mixture in food
processor and process until finely chopped. Add cream,
the plum tomatoes, Parmesan cheese, dry herbs and basil.
Let mixture cool until it is easy to handle or refrigerate
for up to two days until you are ready to assemble the
cannelloni.
Stuff each cannelloni shell with 2 to 3 tablespoons
of meat mixture. Place in lightly greased or sprayed
baking dish.
To prepare the tomato sauce: In heavy saute pan, heat
the olive oil and saute the garlic and onion until tender.
Remove from heat and pour into a food processor or blender.
Add the can of crushed tomatoes and puree this mixture
until smooth. Return to the saute pan and add remaining
sauce ingredients. Let sauce simmer for about 20 minutes
or make ahead and refrigerate.
Preheat oven to 350 F. Pour tomato sauce over cannelloni
and bake for 20 minutes or until sauce is bubbly. Makes
four to five servings.
For a vegetarian version, substitute 12 ounces of ricotta
cheese for the veal but do not cook this with the vegetables;
instead add it to the mixture with the cream and plum
tomatoes.
Editor’s note: Lynn Greene is senior editor for Community Shoppers Inc., which publishes the Janesville Messenger. Contact her at lgreene@communityshoppers.com |
