Prepare the recipe, through step one, up to two days ahead and refrigerate. The flavor intensifies with time. Gently reheat on the stovetop, and then broil with the crostini.
Photo by: Randy Mayor; Jan Gautro
To prepare soup, melt butter in a medium saucepan over medium heat. Add onion, sugar, and pepper to pan. Cook 15 minutes or until golden brown, stirring occasionally. Stir in wine; cook 2 minutes or until wine almost evaporates. Add broth, 1 1/2 cups water, and thyme; bring to a boil. Cook until reduced to 2 1/2 cups (about 15 minutes). Place 1 1/4 cups soup into each of 2 ovenproof soup bowls. Place bowls on a baking sheet.
Preheat broiler.
Top each serving with 1 slice baguette. Sprinkle 1 tablespoon cheese over each serving. Broil for 3 minutes or until cheese melts. Serve immediately.
Cooking Light JANUARY 2008
The colorful slaw also makes a fresh, crunchy side to roasted poultry or pork.
To prepare slaw, combine first 9 ingredients in a small bowl. Cover and chill up to 2 hours.
To prepare shrimp, combine shrimp, 1 teaspoon oil, 1/8 teaspoon salt, and red pepper. Heat a grill pan over medium-high heat. Add shrimp to pan; cook for 2 minutes on each side or until done. Place shrimp in a small bowl. Add mint and rind; toss well. Serve warm shrimp over slaw.
Cooking Light JANUARY 2008
A handful of well-chosen ingredients yields an impressive entrée. You can rub the lamb with the herb mixture in the morning and refrigerate it until you're ready to pop it into the oven.
Photo by: Randy Mayor; Jan Gautro
Preheat oven to 475°.
Combine first 5 ingredients in a small bowl. Rub lamb evenly with garlic mixture; place on a broiler pan coated with cooking spray. Bake at 475° for 15 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Garnish with rosemary sprigs, if desired.
Cooking Light JANUARY 2008
If you chop and prepare ingredients for this dish the night before, this sauté will come together easily and quickly on Valentine's evening.
Heat oil in a medium saucepan over medium heat. Add bell peppers, onion, crushed red pepper, and garlic to pan. Cook 15 minutes or until peppers are tender, stirring occasionally. Stir in tomato and salt. Cover, reduce heat, and cook 30 minutes, stirring occasionally. Stir in vinegar. Increase heat, and cook, uncovered, 5 minutes or until the liquid almost evaporates. Sprinkle with basil.
Cooking Light JANUARY 2008
A two-ounce bottle of truffle oil costs about $12, but a little goes a long way to add an earthy and seductive fragrance to this easy side dish. Look for small bottles of the oil in gourmet grocery stores or online. It's also delicious drizzled over mashed potatoes or risotto.
Combine milk, broth, and salt in a small saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Cook 1 minute or until thick over medium heat, stirring constantly. Remove from heat; stir in cheese. Drizzle with oil. Serve immediately.
Cooking Light JANUARY 2008
Bake and refrigerate this dessert the night before, so all you need to do is add and caramelize the sugar topping before serving dinner.
Photo by: Randy Mayor; Jan Gautro
Preheat oven to 300°.
Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat; stir in orange rind and cinnamon stick. Cover and let steep 10 minutes. Strain milk mixture through a sieve into a bowl; discard solids. Stir in vanilla extract.
Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes. Place dishes in a 13 x 9–inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 40 minutes or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift remaining 2 tablespoons sugar evenly over the top of brûlées. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve within 1 hour.
Cooking Light JANUARY 2008
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Table for Two
