INDULGENCES eating in
by gregory swim
Big Love
What are you making for your Valentine’s dinner? Reservations?
There are plenty of great restaurants to book for a romantic dinner for two on
Valentine’s Day. But how about showing your love with a candlelight dinner for
two made by you? Chicago Chef Charlie Trotter said, “The art of cooking is among
the most intimate things that we can do for another.” And Julia Child got it right,
“You don’t have to cook fancy or complicated masterpieces—just good food from
fresh ingredients.”
So don your apron and break out the cookware. Here’s a simple recipe to wow your
sweetheart with a Valentine’s dinner at home. At first glance it looks complex, but it’s
really quite simple. If you really don’t want to bother with pounding out the chicken
breasts you can substitute the turkey breast slices in your local meat counter. Fresh
basil is now thankfully available all year round in most produce departments. You’ll
find pine nuts at Henry’s, Trader Joe’s and Whole Foods, among others.
Stuffed Chicken Breast
1/4 cup sun-dried tomatoes in oil, chopped; plus two whole pieces for garnish
3 tablespoons ricotta cheese
1 tablespoon grated parmesan
1/4 cup pine nuts
2 tablespoons fresh basil leaves, chopped (see sidebar); plus two sprigs for gar-
nish, 1 tablespoon dry bread crumbs, 1/4 teaspoon salt 1/8 teaspoon pepper
2 boneless skinless chicken breast halves (about 5 ounces each)
1/4 cup white wine or dry sherry or dry Marsala, 1/4 cup water
1 tablespoon butter, melted
1 tablespoon olive oil (added to butter)
1/8 cup grated parmesan, 1/8 teaspoon paprika
1 clove garlic (optional), minced or smashed and chopped
1/4 cup chicken stock, 3/4 teaspoon cornstarch, 1 teaspoon cold water
50 RAGE monthly | February 2010
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