Recipes for Valentine's Day
Can be found in Food & Wine Magazine - Contributed by Ferran Adria
Nothing could be easier than slapping a piece of chocolate on a slice of bread: Spanish children do it all the time as an after-school snack. But by sprinkling the melted chocolate with sea salt and extra-virgin olive oil, Ferran Adrià turns kid food into something parents will want to try.
Our Pairing Suggestion
Try serving this divine dessert paired with the Cartagene Dessert Wine.
Ingredients:
- 16 thin baguette slices
- One 4-ounce bar of bittersweet chocolate, cut into 16 pieces
- 1 tablespoon extra-virgin olive oil
- Coarse sea salt for sprinkling
Photo:© Quentin Bacon
Directions:
Preheat the broiler and position a rack 8 inches from the heat. Spread the baguette slices on a baking sheet and broil until toasted, about 30 seconds. Turn the slices over and set a square of chocolate on each one. Broil just until the bread is golden and the chocolate is beginning to melt (about 30 seconds). Transfer the chocolate toasts to plates and drizzle with the olive oil. Lightly sprinkle sea salt on the chocolate and serve right away.
Molten Chocolate Cakes
Can be found in Food & Wine Magazine - Contributed by Jean-Georges Vongerichten
Our Pairing Suggestion
Chocolate is too intense and bitter for many sweet wines, but not port. Try this dessert with Casal Dos Jordoes Tawny Port.
Photo © Lucy Schaeffer
Ingredients:
- 1 stick (4 ounces) unsalted butter
- 6 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
Directions:
- Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
- In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
Roasted Halibut with Fresh Herb Sauce
Can be found in Food & Wine Magazine - Contributed by Gayle Pirie and John Clark
Our Pairing Suggestion
Match this simple, mild fish with wines from Italy such as a light and fresh sparkler like Cantina Pizzolato Prosecco or an easygoing and fruity white wine like Cantina Pizzolato Pinto Grigio.
Photo © Edmund Barr
Ingredients:
- 1 cup coarse fresh bread crumbs
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 tablespoon dry white wine
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped arugula leaves
- 1 tablespoon finely chopped marjoram
- 1 tablespoon finely chopped oregano
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground pepper
- Six 6-ounce skinless halibut or cod fillets
Directions:
- Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
- Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
- Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.