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Valentine’s Day

Valentine’s Day Dining for Foodies

written by Ali

Valentine’s Day is fast approaching. As such, it may be too late to book a table at your favorite restaurant. On a brighter note, there’s still time to plan a magical evening all from the comfort of the home.

In truth, that privacy can add to the romance. Nonetheless, you need to know that the food is befitting of such a special night. Here’s all you need to know.

Setting The Mood

Given that it’s February 14, it’s vital to ensure that love is in the air. So, before worrying about the meal itself, it’s time to think about the table and the room. There’s no need to go overboard, but paying attention to a few finer details can make a world of difference.

A few candles, a red tablecloth, and a few rose petals will set the tone. Meanwhile, ensuring that the table is set with glasses and the fancy dinnerware is key. Essentially, if you want this to be seen as a special meal, you must treat it that way.

Starters: The World Is Your Oyster

Source

Valentine’s Day is a chance to do something you wouldn’t normally do. Oysters Rockefeller is the perfect example, and Island Creek Oysters is the perfect place to source them. It’s not as cheap or easy as creating a basic tomato soup, but it will get the flame of love burning strong.

There are many different ways to prepare this starter, and you’ll find various recipes online. If you truly wish to kick things up a notch, find one that utilizes a teaspoon or two of hot pepper sauce. This secret ingredient is a clear sign that the recipe will hit the mark.

Main: Go European

As it’s a romantic time, why not borrow some of the European romance? France and Italy are two countries that conjure up thoughts of love. Frankly, the food is a huge ingredient in that recipe for happiness. Pasta dishes are always a winner, especially when you do it from scratch.

For an average cook, ravioli dishes are brilliant. They’re easy to make, versatile, and can be coupled with fancy salads and other side dishes. Whether the filling is meat based or a something else like ricotta is entirely a matter of choice. This post will provide bags of inspiration, and proves that it can do the tricks despite being fairly simple. When coupled with the right bottle of white wine, you’ll be destined for a wonderful night.

Dessert: Go For Chocolate

A combination of chocolate and strawberries is known to be a winning combination for any romantic evening. However, there’s no need to go out to buy a chocolate fountain machine. Even if you have dietary requirements, you can learn to make paleo and vegan caramel cups at Sabrina’s Sinless Secrets. Those delightful treats are also pretty light, which is a good thing after two previous courses. Moreover, if you have the right tools, they can be designed into hearts.

If chocolate isn’t the right solution, keeping it light is still advised. Meanwhile, a collection of mini desserts is both cute and offers a variety. Besides, this gives you three attempts to find your new long-term favorite.

February 9, 2018 0 comment

Foodie Lists

Food Blogger’s Valentine’s Day Gift List

written by Ali

Valentine’s Day is just a little less than a week away, so my Food Blogger’s Valentine’s Day Gift List is just in time. Clay and I don’t treat this holiday with much seriousness, really. We’ve been together for eleven years and though for the first few years I wanted a fancy card (which he obliged), in more recent years, we’ve come to the conclusion that every day in a good marriage is Valentine’s Day. I know – totally sappy. That said, we usually do some fancy cooking for the day, and I’ll use it as an excuse to get some fancy wine. Menu plan this year is crab cakes (with fresh PNW Dungeness crab) and chocolate soufflés. That’s the plan, at least. We’ll see how reality plays out – could be a pizza night with beer.

Now all that said, I was thinking some yesterday about what the perfect Valentine’s Day gifts would be for a food blogger. So if you have a food blogger or foodie in your life, check out the round up below. I’m pretty sure you couldn’t go wrong with any of these items. #1 A Pasta Maker

Yep – absolutely – this is #1 on my list. I don’t have one yet, which makes me very sad. I also don’t have chickens or bees and that makes me sad, too. Chickens, bees and pasta makers have something in common though – they all take up space and require some amount of time that I don’t currently have. It doesn’t stop me from longing though (and honestly, I could use fresh eggs to make pasta – these things really do go together).

#2 Food in Jars

This is a must have for a foodie’s bookshelf, especially if you have any interest in preserving foods. Marisa McClellan is the blogger behind the site Food in Jars, as well as the iconic book Food in Jars. She has several other canning books available, which are just as wonderful. The best part about Food in Jars for me is the emphasis on small batch preserving. As much as I love the Ball Blue Book and all the recipes therein, I don’t ever need to can 12 quarts or pints of anything (except for tomatoes).

#3 Ball Purple Jars

And if you are going to get your true love Food in Jars, you might as well bundle it up with some really pretty canning jars, like these.

#4 Copper Dog Biscuit Cutters

I am all for sharing the Valentine’s Day love with my dog, Daisy. These are my absolute favorite biscuit cutter and I love that they come in three shapes. While I tend to use the medium sized cutter for Daisy’s biscuits, I can see myself using the smaller ones to make a care package for my mom’s small dogs one of these days. Daisy’s favorite dog biscuit recipe can be found here.

#5 Copper Heart Shaped Cookie Cutters

I’ve realized this year that to be a food blogger, I really need heart shaped cookie cutters. It’s one of those things where I feel like I have every other cookie cutter in the world, including a pumpkin shaped one and a turkey, but I don’t have a single heart shaped one. I love this set – they are just so pretty!

#6 Organic Mushroom Farm

We are so lucky here in the PNW to have access to bountiful varieties of mushrooms. I’ve yet to go to a farmer’s market where there aren’t seasonal mushrooms and have been introduced to some edible varieties I didn’t know existed when I lived in Colorado (the lion’s mane mushroom comes to mind). That said, I love the idea of growing my own mushrooms, which is possible with this great mushroom growing kit. Just imagine growing your own mushrooms and then eating them in Triple Mushroom and Truffle Risotto.

#7 Kombucha Kit

Like with the mushroom growing kit, I’m a foodie who enjoys homesteading type projects. Learning to brew, whether it is beer, wine, or kombucha, sounds like a great way to spend some time on the weekend. This kombucha kit includes everything you would need to get started on your own homemade kombucha, including the scoby (or mother). Fermentation projects are the best – it’s so much fun to watch something transform.

#8 Mozzarella and Ricotta Cheese Making Kit

And of course, what could be better for a food lover than the tools to make homemade cheese? Mozzarella and ricotta cheese are the gateway cheeses for the home fromager. Once you get going on these, the next step is a cheese cave and molds (both the kinds to make blue cheese and the kinds to set up your cheese rounds). If you love your food blogging sweetie, you’ll definitely enable him or her with this kit.

#9 Bar Set for Cocktails

I absolutely love my cocktail shaker. Right now, though, my bar set is limited to a cocktail shaker and a shot glass. Beyond that, I improvise. End of a wooden spoon as a muddler? Check. Vegetable peeler for garnishes? Check. Anything fancier than that? Forget about it. I could definitely use a fancy bar set (along with a fancy bar cart – but that’s on another list for another day). I love this one – it’s simple, not too expensive, and has just the right number of tools. It also looks like it would fit in the cabinet where I keep all the liquor.

#10 Pusheen Mug

And what every food blogger needs is a cute Pusheen mug (especially for a food blogger who is also a cat lover). I adore this one – because I need a catpusheeno in my life. Plus, it’s got a heart on it – perfect for Valentine’s Day!

What are you and your loves doing for Valentine’s Day this year? I’d love to read about it in the comments!

This post contains affiliate links, which means if you purchase something from this post, I may earn a small commission at no extra cost to you. I only include products that I use, love, or want for myself. Thank you for supporting Fix Me a Little Lunch.

February 8, 2017 14 comments

Breakfast Dessert Holiday Recipes Lunch Recipes Snacks

Star Anise Panna Cotta

written by Ali

Star Anise Panna Cotta is a great recipe for an indulgent breakfast treat or late day snack. It’s also my entry for February’s Food ‘n Flix for the movie Pan’s Labyrinth. (Food ‘n Flix is hosted this month by Katharina at Pretty Cake Machine). Pan’s Labyrinth is a dark fairy tale directed by Guillermo del Toro. The story takes place in post-civil war Spain in 1944. There’s an undercurrent of political unrest and distress, and the film itself is a dark telling of a young girl following mythical creatures into the labyrinth. I won’t spoil the ending, but suffice it to say, it doesn’t end well. It’s one of those films that’s incredible for its filmography and story, but probably best not watched if you are depressed.

Both times I’ve watched this movie, I’ve done so kind of between my fingers - yep, I’m a wimp when it comes to dark movies. Still, I was inspired to create my star anise panna cotta. The inspiration came from the scene in which Ofelia encounters the Pale Man at a banquet. Of course, much like Persephone going into Hades, Ofelia shouldn’t be touching any of the food at the banquet - and of course, all the food is beautiful and alluring (and of course, she eats something, thus jeopardizing her very future). I was particularly drawn to the molded desserts, which got me to thinking about jello molds and the like - very old fashioned desserts. The whole temptation and desire thing came to mind, too, especially since we are moving swiftly toward Valentine’s Day.

All of this led me to making panna cotta. Panna cotta is a rich, creamy dessert that has that air of old-fashioned about it. At first, I thought I might aim for a bright sauce for my panna cotta, but then decided to go a bit darker, landing on a star anise caramel for the sauce, which complements the star anise panna cotta nicely.

Just in case you don’t want to try to get the panna cotta to cooperate coming out of its mold - this tastes just as good in a small jar. It sets nicely, and you can just drizzle the sauce over the top, throw a lid on it, and call it an afternoon snack.

Yum

Star Anise Panna Cotta

Ingredients

Brown Sugar Star Anise Simple Syrup

1/2 cup brown sugar
1/2 cup water
3 star anise pods

Star Anise Panna Cotta

2 tablespoons cold water
1 packet unflavored gelatin
2 cups heavy cream
1 cup milk
1/3 cup sugar
4 star anise pods

Star anise caramel

1 cup sugar (either white or brown)
1/2 cup heavy cream
4 tablespoons butter
1 tablespoon brown sugar star anise simple syrup

Instructions

Make the brown sugar star anise simple syrup first. Combine the brown sugar, water, and star anise pods in a small saucepan and bring to a boil. Boil until the sugar is dissolved. Set aside to cool for at least an hour (though for more intense flavor, refrigerate overnight). Remove the star anise pods.
Make the star anise panna cotta. In a small saucepan, sprinkle the gelatin over the cold water. Bring the gelatin/water mix to a simmer and fully dissolve the gelatin. Set aside.
In a medium saucepan, combine the heavy cream and the star anise pods and bring to a low simmer. Simmer for five minutes. Add the milk and sugar, and bring to a boil, stirring constantly. Take the mixture off the heat and add the gelatin (it will have formed a gelatin pancake - just scrape the whole thing into the heated milk and cream and mix until dissolved). Remove the star anise pods and pour the panna cotta into individual ramekins or half-pint jars. Refrigerate for at least 4 hours or over night.
As the panna cotta sets, make the star anise caramel. Combine the sugar, heavy cream, and butter in a small saucepan. Bring to a simmer over low heat and stir occasionally for 7 minutes. Take off the heat and add the simple syrup. The caramel will thicken as it cools. If it gets too thick, microwave for thirty seconds or so.
To serve, drizzle the caramel over the panna cotta and enjoy!
Makes four servings.

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This post is linked up to Weekend Cooking - check it out!

February 7, 2017 18 comments

Freezer Meals Lunch Recipes Main Dishes Vegetarian

Triple Mushroom and Truffle Risotto

written by Ali

Triple mushroom and truffle risotto is my contribution to Final FantaFeast February, being hosted by Pixelated Provisions. This month’s Fandom Foodies theme is all about the Final Fantasy video game. So full disclosure here - I haven’t actually played Final Fantasy. However, my husband is hooked on Final Fantasy XV, which is the most recent of the Final Fantasy series. I watch sometimes as he plays, peeking over my I-Pad as I watch the latest episode of Top Chef, and have thought it looks interesting. But not interesting enough for me to put down the I-Pad or the latest book I’m reading.

I am, however, fascinated by the role food plays in the game. One of the characters, Ignis, is the chef for the group and throughout the game, players can unlock various recipes, as well as go to the market, and forage for food. Uh yeah - that’s an awesome part of the game as far as I’m concerned. When Fandom Foodies put out the schedule of themes for this year and I saw Final FantaFeast February, I immediately started looking for the foods that Ignis cooks in the game. And when I saw Triple Truffle Risotto, there was no going back.

So the top image is from the game and the bottom is my triple mushroom and truffle recipe. Since I didn’t have access to funguar, alstrooms, and Saxham rice (all the ingredients to make the dish in the game), I opted to go with a mix of mushrooms for the triple part, as well as some truffle oil and truffle cheese. I would have gone full out triple truffle, but $21 for truffle salt at Trader Joe’s was a bit out of even my this-food-is-for-my-blog-cost comfort zone. I love the combination of mushrooms though - some maitakes, some oyster mushrooms, and some creminis. Feel free to substitute out any combination of mushrooms here - this would be lovely with chanterelles when they are in season, as well as morels, and so on.

Risotto takes a bit of time to make - I usually schedule about an hour from start to finish, as I like to baby it along. A long slow simmer of the rice and stock is the key to a lush creamy risotto. I also tossed in a cipollini onion - and honestly, if you can find these in your market, I encourage you to use one to make this dish. Cipollinis become caramel rich when they are cooked (and even better - when they are cooked in butter), making them a perfect complement to the mushrooms.

I think my triple mushroom and truffle recipe would do Ignis proud.

Yum

Triple Mushroom and Truffle Risotto

Ingredients

For the mushrooms

2 tablespoons butter
1/2 onion, finely diced
1/2 teaspoon salt
3 types of mushrooms, chopped. (About 2 cups of mushrooms, total)
1/4 cup white wine or dry Vermouth

For the risotto

2 tablespoons butter
1/2 onion, finely diced
1 cup arborio rice
1/4 cup white wine or dry Vermouth
5 cups vegetable or chicken stock
1/2 teaspoon salt
1/4 - 1/2 cup truffle cheese, grated (or Parmesan or Asiago cheese)
Truffle oil to finish

Instructions

For the mushrooms

In a small saucepan, melt 2 tablespoons of butter. Add the diced onion and saute until the onions are soft and translucent. Add the mushrooms and saute for a minute. Add the white wine or dry Vermouth and salt, and saute until all the liquid has cooked off. Set aside.

For the risotto

In a small saucepan, bring the vegetable or chicken stock to a simmer. Leave simmering.
Meanwhile, melt two tablespoons of butter in a medium saucepan. Add the onions and cook until they are soft and translucent. Add the Arborio rice and cook for a minute, stirring frequently. Add the white wine or dry Vermouth and stir until it is incorporated in the rice/onion mixture.
Add the simmering stock, 1 cup at a time. Cook on a low simmer between each addition until the stock is mostly absorbed. This will take anywhere from 30 - 45 minutes. Continue to do this until all the stock is used and the risotto is al dente. Take off the heat and add the cheese and salt. Stir to incorporate. Add a dash of truffle oil.
Portion into bowls and top each bowl with the mushroom mix. Enjoy!
Serves 4

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This recipe is linked to Meatless Monday, hosted by Deborah (Confessions of a Mother Runner) and Sarah (A Whisk and Two Wands). Take a look at the great recipes being linked!

It’s also hanging out with some other really wonderful recipes on #CookBlogShare at EasyPeasieFoodie.

February 6, 2017 8 comments

Beverages

Red Beet Kiss

written by Ali

Valentine’s Day is right around the corner. I think Clay and I will be spending it in a flurry of cleaning, winnowing, and packing, getting prepared for whatever our next life adventure might be – romantic, right? In some ways, it is, as I’m fortunate to have a partner who is willing to explore many different possibilities for our next move: we spend much time fantasizing about staying in the PNW or moving far away to Alaska or moving back to the desert for awhile.

Of course, each possibility requires a different packing strategy, especially in the kitchen – if we move a few hours away, we can bring most of what’s in the pantry. If we move too far afield, we’ll have to find a foodie friend to take over some of the half used bottles of liqueurs and assorted fancy vinegars. In the meanwhile, for as long as we are here, I’ll be doing my best to use up what’s in the pantry and on the alcohol shelf.

I was doing part of this clean up work earlier this week. In addition to loving to cook, I’m also an avid gardener. Somehow or another, over the last five years, I ended up with thirteen orchid plants and one African violet that lived, very happily, in my office window. However, I don’t have an office window now, so the orchids had to come home to a house with four cats who are equally avid plant lovers, only they prefer them for lunch. My orchids have been valiant bloomers and I so want to keep them happy until we are settled. So we spent much of one day last week clearing out one half of the pantry shelves to store the orchids (there is a large window in the kitchen and I think they will have enough sunlight as long as the pantry door stays open during the day). In this process, I discovered that I have several nearly fully full bottles of odd liqueurs that had ended up in the very back of the shelves, including one full bottle of anisette. I’m fairly sure I was aiming to make a cocktail that required absinthe, but couldn’t bring myself to pay the price of good absinthe, so ended up with anisette instead. As I was thinking about Valentine’s Day cocktails, I’d had beets in mind and chocolate and then thought it would be worth it to experiment to see how these flavors went with the anisette, which has a very powerful licorice flavor. The recipe below is a lovely kiss of flavor – the earthy beets, the bitter chocolate, and the heady anise. If you have time or are better prepared than I am, I think it would be worth it to infuse the beets a bit longer in the simple syrup. I left them in the syrup just long enough for it to fully cool down and the earthiness was there, but I would have enjoyed it if it was a bit more intense

Red Beet Kiss
Serves One (but could be easily doubled or tripled – simple syrup makes enough for about three drinks)

2 ounces vodka
1 ounce beet infused chocolate simple syrup (below)
Anisette liqueur
Martini glass, chilled

Combine the vodka and beet infused chocolate simple syrup in a shaker with ice and shake. Swirl a little bit of the anisette liqueur in the martini glass so that the sides of the martini glass are covered. Discard any remaining liqueur. Poor the vodka and syrup into the martini glass and enjoy.

Beet Infused Chocolate Simple Syrup
1/3 cup sugar
1/3 cup water
½ a beet chopped into small strips
1 teaspoon Dutch process cocoa

Combine all ingredients in a small saucepan and stir until the sugar has dissolved. Cool and either let the beets infuse in the syrup for a day or so or use immediately once cooled.

February 14, 2016 0 comment

...and a little cocktail, too

Valentine’s Day

Valentine’s Day Dining for Foodies

Food Blogger’s Valentine’s Day Gift List

Star Anise Panna Cotta

Triple Mushroom and Truffle Risotto

Red Beet Kiss

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