A lovely Valentine's "day" - more like week - was had by all in the Curtis home this year. It started off with Shane bringing home a beautiful bouquet of roses while I was at a dentist appointment. He said it was Vince's idea, so I guess it was from both of them!
It adds a beautiful and fresh splash of color and fragrance to our kitchen, that's for sure.
Albeit I had to work this year on Valentine's Day, that didn't mean we couldn't celebrate the day of love! That being said, I made our special family Valentine dinner and dessert the night before the big day. No matter what day the meal is on, it will still be delicious.
Soup and Bread Bowls
Bread Bowls
Adapted from Allrecipes.com, Italian Bread Bowls
Ingredients: (Serves 2)
- 1 1/8 tsp. active dry yeast
- 1/2 c. plus 2 Tbsp. warm water
- 1/2 tsp. salt
- 1 1/2 tsp. oil
- 1 3/4 c. flour
- 3/4 c. cornmeal
- 1 egg white
- 2 1/4 tsp. water
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil, and 1 c. flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 c. at a time, beating well.
When dough has pulled together, knead until smooth and elastic, about 2-3 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
Punch dough down, and divide into 2 equal portions. Shape each portion into a 4-inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let ruse in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 Tbsp. water; lightly brush the loaves with half of this egg wash.
Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10-15 more minutes or until golden. Cool on wire racks.
Cut top off, dig out the middle with a knife and spoon, and spoon in the soup! I cut the top into a heart-shape for festiveness :) Serve the top and middle with jam and butter.
Cheesy Cream of Cauliflower Broccoli Soup
Adapted from thepioneerwoman.com Broccoli Cheese Soup
- 1/2 Onion, Diced
- 1/4 cup Butter
- scant 1/4 cup Flour
- 2 cups Whole Milk
- 1 cup Half-and-half
- 1 c. frozen broccoli florets
- 1/2 head cauliflower, cut into florets
- 1 pinch Nutmeg
- 1 1/2 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
- Small Dash Of Salt (more If Needed)
- Freshly Ground Black Pepper
- More cheese for garnish
Cover and reduce heat to low. Simmer for 20-30 minutes, or until the cauliflower is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two patches and puree completely.
Enjoy!
Individual Valentine's Eclairs
Adapted from Taste of Home's, Heart's Delight Eclair
Ingredients
- 1/2 package (17.3 ounces) frozen puff pastry, thawed
- 2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chips
- 1/2 teaspoon shortening
Meanwhile, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream and vanilla until stiff peaks form. Carefully fold into pudding.
Split puff pastry hearts in half. Place one layer on one of two serving plates. Top with a sixth of the pudding mixture. Repeat twice. Top with remaining pastry. Repeat with other heart dessert.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top of desserts. Refrigerate until set. Serve with any remaining pudding for extra decadence :)
