A Dinner to “Love” By Edan Goode

Years ago, I worked my way through college at Williams-Sonoma. It was a wonderful experience and I learned a ton. My favorite part was getting to assist with cooking classes. One night, a chef, whose name I now completely forget, made a chicken recipe that was so good, I vowed to keep the recipe and make it again, often, once I was out on my own with a grown-up life. Well, I’ve certainly got a grown-up life but I have never made this recipe – until recently. A 1/2 carton of heavy cream going to waste in my fridge reminded me of the recipe from so long ago. It was so easy and was divinely delicious.

Listen to me when I tell you to keep this recipe in your arsenal for when you have to A) have someone over for dinner and need to look like you know what you’re doing in the kitchen, B) make a quick dinner that tastes like you spent a very long time cooking it and C) want to woo someone, even a person you have shared a bathroom, bed and yard work with for many years.So with Valentine’s Day in mind, I propose the following romantic meal……

Chicken Rosemary - keep this recipe handy for whenever you want to impress someone, or just have a great meal.

Chicken Rosemary – keep this recipe handy for whenever you want to impress someone, or just have a great meal.

Chicken & Artichokes Rosemary
(these measurements are PER person – multiply as needed)

One skinless, boneless chicken breast or thigh
2-3 teaspoons butter
2 canned artichoke hearts drained and quartered
1 TBS sherry
1/3 c. heavy cream/whipping cream
1 large pinch whole rosemary
salt and pepper to taste

Crumble the rosemary into the cream and let it sit while you melt the butter in a saute pan. Brown the chicken on both sides. Add the artichoke hearts and then the sherry, then the cream and rosemary. Lower the heat and season with salt and pepper. Cook on low heat until the chicken is cooked through and the sauce is reduced. Serve over rice, pasta, couscous or quinoa.

Roasted Brussels Sprouts
Preheat the oven to 425 degrees

Cut the bottom off of the brussels sprouts and slice them in half lengthwise. Spread them out on a cookie sheet that has edges. Drizzle with olive oil and, with hands, mix the sprouts around to coat them evenly with oil. Bake for approximately 30 minutes, checking every ten minutes to turn them over with a spatula. They are done when they are browned. Grind kosher salt over them and serve.

My Heart Beets For You Salad
Mixed green salad blend
1 can of beats, drained
Vinaigrette – 3 TBS olive oil mixed with 1 TBS red wine vinegar and 1 tsp dijon-style mustard

Dress the salad lightly and put it on pretty, individual plates. Using a sharp paring knife, cut the beet slices into the shape of hearts. Place one or two beet hearts on each salad for decoration. Even if you and your honey hate beets, just look at and admire and them and then scoot them to the side. It was really just for the wow factor.

Camille's Nutella Torte

Camille’s Nutella Torte – It’s really prettier than this. The lighting doesn’t do it justice.

Camille’s Nutella Crepe Torte
1 1/2 c. sifted flour
2 TBS sugar
1 tsp baking powder
1/2 tsp salt
2 eggs, beaten
2 c. milk
2 TBS butter
Nutella

Sift flour, sugar, baking powder and salt into bowl. Beat eggs and milk until well mixed, add to dry ingredients, beat smooth.

Melt 1/2 tsp. butter in preheated (medium high) crepe pan. Pour 1/4 cup batter, rotating pan quickly to spread batter evenly over bottom.

Cook 1 minute on each side. Lay the first crepe on a plate and spread with Nutella. Lay the next crepe you make on top of the first one like a layer cake. Spread with Nutella and continue until all the crepes are made. Put a layer of Nutella on top. Slice and serve with a sharp knife, being sure to cut all the way through the bottom layer.

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