DATE NIGHT! Valentines edition

[Little_bug]

Penne a'la vodka

 

Salad

Cesar salad

 

Cleanse the palate with some lime sorbet(just a few spoons)

Ingredients

• 1 pound uncooked penne pasta
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 3/4 teaspoon salt
• 1/3C tablespoons vodka
• 1/2 cup heavy whipping cream
• 1/4 cup chopped fresh parsley
• 2 (3.5 ounce) links sweet Italian sausage

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Serve with crusty Italian bread NOT garlic bread and a bottle of Sangiovese

Desert

 

For the roulade
Confectioners’ sugar, for dusting the pan
4 large eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
3 tablespoons Dutch-process cocoa powder, sifted, plus more for serving
3/4 cup peeled and finely grated carrots
3/4 cup self-rising flour, sifted

For the filling
3/4 cup heavy cream
2 tablespoons confectioners’ sugar, sifted

1 teaspoon vanilla extract
1 cup raspberries

For the raspberry sauce
1 1/2 cups raspberries
1/3 cup confectioners' sugar
1/4 cup water

1. Preheat oven to 375 degrees.
2. Cut a piece of parchment paper to the size of 9-x-13-inch jelly roll pan and dust with some sifted confectioners’ sugar. Set aside.

3. Take 2 tablespoons of granulated sugar and add to a bowl with egg whites, along with the salt. Using a handheld or standing mixer, whip the egg whites, gradually adding the sugar and salt until stiff peaks form, about 5 minutes. Take care not to overmix, as the egg whites will become grainy. Set aside.

4. Add the remaining granulated sugar to the egg yolks and whisk about 3 minutes, until mixture is pale and fluffy and holds a ribbon trail when you lift the blades. Add the sifted cocoa powder to the yolk/sugar mixture one tablespoon at a time, whisking it until fully incorporated before adding the next. Once all the cocoa powder is well-combined, add the grated carrots and mix well to incorporate.

5. Using a rubber spatula, fold the egg white mixture, one-third at a time, into the yolk mixture, taking care not to deflate the mix. Add the sifted flour into the mixture as you add the last third of the egg whites. Fold as before until all the elements are well-combined with no pockets of flour left.

6. Pour the batter into the center of the jelly roll pan and tilt it to spread the batter evenly all over the pan, making sure it goes all the way into the corners. Do not pat or knock on the pan, as this will deflate the batter. Bake for 10 minutes.

7. While the cake is baking, make the filling. Using a handheld or standing mixer, beat the heavy cream for about 30 seconds. Add the confectioners’ sugar and vanilla extract, and continue to beat until you get stiff peaks. Once ready, refrigerate until needed.

8. To assemble the cake, lay a clean kitchen towel on a flat, even surface and place a piece of parchment paper the size of the cake on top of the towel. Once the cake is cooked, working quickly, remove it from the oven and run a paring knife along the edges of the jelly roll pan to help unmold the cake. Take the cake from the edges and flip it onto the parchment paper set on top of the kitchen towel. Peel off the parchment paper.

9. Starting at one end of the towel, roll the cake into a cigar shape, rolling it tightly into a classic jelly roll shape. Continue rolling until the cake is rolled and tucked inside the kitchen towel. Let it stand for 15 to 20 minutes to cool and semi-set in a snail shape while you make the raspberry sauce.

10. To make the raspberry sauce: Add the raspberries, confectioners’ sugar and water to a nonstick saute pan, and cook over medium heat until the raspberries begin to break down and become liquid. Let simmer for about 5 minutes, then strain through a sieve into a small saucepan and reduce until thick and syrupy.

11. Once the cake has cooled, unroll it from the kitchen towel and remove the parchment paper. Spread the whipped cream evenly over the interior of the cake and sprinkle the raspberries. Roll the roulade snugly once again, making sure to tuck in the raspberries as you go along. It may seem like not all of them will fit, but continue to tuck the fruits in generously as you go and they will. Place the roulade on a tray or platter and sprinkle some confectioners’ sugar over it. Refrigerate until ready to serve, at least 30 minutes.

12. To serve, cut the roll into nine slices and serve with some raspberry sauce.

 

Pair this with an ooey gooey gushy movie like P.S I love you, Notting Hill, Time Traveler's wife(will be out on Tuesday)

[ariesp19]

are you going to try this rachel? im thinking about it, sounds yummy!!! if you try it, or if anyone does, rate it!!!

[Little_bug]

dude I soooo already have SEVERAL times over.  I have been making this since I was prego!