Valentines Day Ideas

I know this is so late... Let me know if I missed anything else that we talked about that night.


Chocolate Dipping - Louise Day

Temper your chocolate by bringing it to 115 degrees gradually so that you don't scorch the chocolate. Take the chocolate off the heat and bring it down to 80 degrees by either letting it cool or adding un-melted chocolate. Bring the chocolate back to 87 degrees and it is tempered and ready to dip in.
Un-tempered chocolate will harden with a white dusty coating and will not look as nice.


Chocolate Bowls - Karlene Von

You are supposed to use a blown up balloon for this, but Karlene found that using a silicone baking cup was much easier. Dip your item in chocolate and lay down to cool and harden. Repeat until you have the desired thickness. Yum!

These can be used as part of a date night with a crazy menu. Karlene has the details if you are interested.

Tortillas - Louise Day

4 cups flour (use 1/2 white and 1/2 wheat)
1 tsp salt
1 tsp baking powder
1 to 1 1/2 c hot water
1/4 c shortening or butter

In a medium bowl combine flour, baking powder and salt. Cut in the shortening with a fork until it forms fine crumbs. Gradually stir in water and press into a ball. Kneed on a lightly floured surface until smooth. Divide into 12 pieces and roll each piece out into a 6 inch circle. Cook over low heat without oil for 1 1/2 minutes on each side or until the surface is speckled brown.

Lemonade - Lori Jackson

This is low cal low sugar.

2 quart pitcher
1/4 c splenda sugar blend (1/2 & 1/2 sugar and slenda)
1/2 c lemon juice

Tortilla de Patata - Lisa Mercer

Heat olive oil in a pan the size you want your omelet to end up. Do not use a pan larger than the largest plate you could flip it onto! Fry cubed potatoes with salt and garlic (powder or fresh to taste) in the oil until soft but not crunchy. While they are cooking beat the eggs until frothy.

• For the small tortilla I used a small frying pan, 1 1/2 small potatoes, and 4 eggs

When the potatoes are soft, use a slotted spoon to remove them from the pan and add then to the whipped eggs. Check the pan to make sure there is a generous amount of olive oil in the bottom, add more if necessary. Mix the eggs and potatoes together and dump them back in the pan. Cook the mixture on medium-low heat until the top is only s bit sloshy. Giggle the pan to make sure the omelet is loose. Place a dinner plate on top of the pan and hold it there as you quickly invert the pan so that the omelet is on the plate. Then slide the omelet back into the pan to cook the other side. Use a knife to test for doneness.

You can add onions, ham and/or other ingredients to this and eat it alone. We like to eat it as is in a sandwich with bread, mayo and salsa.

Shrimp Stirfry - Noe Clark

Warm frying pan with oil enough to cover the pan and add:

• broccoli florets, snow peas, matchstick carrots

Cook in oil for several minutes and add 1c chicken broth and cook until the vegies are soft and pliable.

Cook Noodles: In a separate pan (large) warm oil (enough to cover the pan) and add the noodles. Noe used Yaki-Soba Japanese style pan fry noodles. Fry the noodles in the pan, they will turn from dull to shinny when they are done.

Add the cooked vegetables to the fried noodles and add:

• sliced, uncooked mushrooms
• more chicken broth

Mix the sauce and add it to the vegies and noodles, cook until the mushrooms are done:

• 1 c oyster sauce
• 3/4 c soy sauce
• ground pepper
  

Cook the shrimp, in the pan you used for the vegies, in oil and chicken broth. They will turn an orange-pink when they are done. When the mushrooms are done in the noodle pan add the shrimp, toss, and serve.

Asian Markets:
900 s 700 e SLC
Perez Polynesian Market in West Valley