It’s Friday (February 8th, 2019)

Published 4:48 pm Monday, February 11, 2019

The Valentine menu

sends a message

By Peggy Walker, R.D.

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Be mine!

Make small talk over this pretty pink spritzer.  Blend 1 cup frozen raspberries, 2 tablespoons powdered sugar, 4 cups orange juice, and ½ cup key lime juice until smooth.  Pour into a large pitcher, stir in 16 ounces ginger ale; serve over ice.  Makes about 6 servings.

Let’s get cozy.

Corn & Crab Bisque melts the ice.  Recipe below.

You’re the best

Shrimp Remoulade speaks volumes.  Combine 2 cloves finely chopped garlic, cup horseradish mustard, 2 tablespoons mayonnaise, 2 tablespoons ketchup, 1 ½ tablespoons paprika, ¾ teaspoon cayenne pepper, 1 teaspoon sea salt, cup tarragon vinegar, ½ cup extra virgin olive oil, and ½ cup chopped green onions with tops.  Marinate 1 pound cooked, peeled and deveined shrimp in sauce for 2 or more hours.  Serve on leafy green lettuce.  Serves 6.

You’re for me

Parmesan Cheese Bites and Shrimp remoulade make the perfect couple.  Pulse 1 cup all-purpose flour, cup grated Parmesan cheese, ¼ teaspoon ground red pepper and ½ cup butter (cut up) in food processor until blended.  Shape dough into 2 4-inch logs. Wrap in plastic wrap; place in an airtight container.  Chill 8 hours to 3 weeks.  Thaw in refrigerator overnight. Cut dough into ¼-inch thick slices, place on a lightly greased baking sheet; brush with milk.  Bake in 350-degree oven for 12 – 15 minutes, or until lightly browned.  Makes about 2 ½ dozen.  Baked bites can be frozen up to 3 weeks and thawed 2 hours at room temperature before serving.

Love me tender

Artichoke lasagna isn’t for every day, but any day you want to say I love you.  Assemble: homemade Bechamel sauce; 4 jars drained, chopped artichokes (not marinated); ½ cup butter; 12 al dente cooked lasagna noodles; 1 cup freshly ground Parmesan cheese. Place layer of pasta in bottom of buttered lasagna pan.  Set aside ¾ cup of the sauce, combine the remainder with the chopped artichokes.  Spread an even layer of this mixture over the pasta.  Dot with butter and sprinkle with Parmesan.  Repeat layers until all of artichoke mixture is used. Top with last layer of pasta, spread with reserved Bechamel sauce.  Dot with more butter and another sprinkle of parmesan cheese.  Bake at 400 degrees for 15 minutes, until a light golden crust forms.  Let the dish rest for 10 minutes before cutting.

French kiss

Bechamel sauce is a smooth and creamy French white sauce. Melt 4 tablespoons butter over low heat in saucepan.  Add 3 tablespoons flour; whisk until light golden brown.  Add 2 cups whole milk and stir until the sauce thickens. Stir in about ½ teaspoon salt, ¼ teaspoon white pepper, 3 tablespoons parmesan cheese, and a touch of freshly grated nutmeg.  Keep covered with buttered wax paper until needed.

I love you

Tiramisù sweetly says pick me up and take me to heaven. And this decadent but light, chocolatey Italian torte certainly will…better than words can describe.  Finish with this romantic treat: 2  3-ounce packages ladyfingers, split;  ¼ cup brewed espresso or strong coffee; 1  8-ounce carton mascarpone cheese; 1- cup whipping cream; ¼ cup powdered sugar; 1- teaspoon vanilla, cup chocolate liqueur (opt); 1- ounce white chocolate baking squares, grated; and 1-ounce grated bittersweet chocolate. Now to assemble.


Line the bottom of an 8x8x2-inch baking pan with a layer of ladyfinger halves, cutting to fit. Drizzle half of the espresso over ladyfingers; set aside. In a medium mixing bowl beat together the mascarpone, whipping cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Gently blend in the chocolate liqueur. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (save remaining ladyfingers for another use). Layer with remaining espresso and mascarpone cheese mixture. Cover; chill for 6 to 24 hours.  Top with a dusting of sifted cocoa powder.  Makes 12 squares.


Recipe of the Week

Corn & Crab Bisque

1 quart heavy cream

1 quart whole milk

1 cup chicken stock

¼ cup all-purpose flour

¼ cup butter

24 ounces whole kernel corn with liquid

1- pound crab meat (claw, picked)

2 cups chopped green onion, divided

1 teaspoon sea salt, or to taste

1 – 2 tablespoons Old Bay Seasoning

teaspoon cayenne pepper

Combine cream, milk and stock.  Bring to a low boil, reduce to a simmer; let continue for 10 – 12 minutes.  Make a roux with flour and butter, stirring until a soft brown caramel color.  Add to simmering liquids.  Stir in corn and crab meat. Simmer for another 5 minutes.  Gradually stir in half of green onions and seasonings to taste.  Use reserved green onion for garnishing each serving.