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Valentine’s Day Menu Idea


Pappardelle in Saffron Cream


· Kosher salt

· 1 tablespoon unsalted butter

· 1/2 small shallot, minced

· Pinch of saffron threads

· 2/3 cup heavy cream

· Freshly ground pepper

· 1/4 teaspoon fresh lemon juice

· 1/4 teaspoon vanilla extract

· 4 ounces dried pappardelle pasta

· 2 tablespoons grated parmesan cheese, plus more for topping

· 2 tablespoons roughly chopped fresh chives

· 1/2 teaspoon grated lemon zest


1. Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.

2. Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.

Main Course

Roast Chicken and Mushrooms With Red Wine Sauce


· 2 skin-on, bone-in chicken breasts (12 to 14 ounces each)

· Kosher salt and freshly ground pepper

· 1 tablespoon vegetable oil

· 1 pound oyster and/or maitake mushrooms, trimmed and torn into pieces

· 1 tablespoon unsalted butter

· 1 tablespoon all-purpose flour

· 1/2 cup low-sodium chicken broth

· 1 cup dry red wine

· 1/2 teaspoon sugar


1. Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.

2. Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.

3. Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.

4. Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.


Raspberry-Chocolate Parfaits

Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.


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