Oven Baked Omelette's

There is just something magical about breakfast in bed. I think it is because everyone wants it, but not too many people want to get up and make it. Even though I am a go go go kind of person, I still love a lazy morning. I love it so much, that I want to bless my husband with it.  I have a little repertoire of quick meals that look and taste divine, in no time at all. This is one of them. I get in and out of the kitchen so fast, he doesn't even realize breakfast is coming. I hop back in bed for morning snuggles, and 40 minutes later, the timer goes off and we have an amazing breakfast. 

Romantic tip: Treat your love to breakfast in bed. They just might return the favor sometime!

What I love so much about these omelette's is that you can cater them to individual taste's. For instance, my husband likes all things hotter than hades. I love spice and heat, but he likes it over the top. So I added jalapeno peppers to his. You can cook the bacon and saute the onions the night before, so all you have to do is pop the omelette's in the oven. 

Oven Baked Omelette's 

adapted from Taste of Home

4 bacon strips, diced

1/2 onion, diced

2 green onions, sliced

4 eggs

1/2 cup milk

1/4 teaspoon salt

1-1/4 cups shredded Monterey Jack cheese, divided

Cook bacon until crisp. Drain the pan, but don't clean the pan. Set bacon aside. 

In the same pan you cooked the bacon saute onion until tender; set aside.

In a large bowl, beat eggs. Add the milk, salt, 1 cup

cheese, bacon and sauteed onions. Transfer to a greased shallow

2-qt. baking dish. Or to two individual baking dish. Top with sliced green onions.

Bake, uncovered, at 350° for 30 minutes. 

Take out and sprinkle with

remaining cheese. Bake another 10 minutes. Serve warm. 

I like to serve these, breakfast in bed style.

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Gourmet Cooking for Two

Crispy Snapper with Spicy Basil Sauce

There is no such thing of a couple that does not fight. Even the best, most stable relationships, go through tough times and rough conversations. Pride can get in the way of our relationships thriving. We don't want to back down, until the other person knows we mean business. But is it worth the relationship? Take time to think about that the next time you are so mad steam is coming out your ears. If it is worth ending the relationship over, then by all means, hold our ground. But if it is the regular run of the mill fight. How about swallowing your pride, asking for forgiveness, and then move on to a wonderful evening together. 

Romantic Tip: Be the first to say "I'm sorry" and kiss and make up.

Now on to today's food...I have been cooking a lot o f Red Snapper lately. I love wild caught snapper, and my local organic market has been keeping me very happy with their stock of this gem. I love it because it adapts to any flavors.  

Because my husband absolutely loves all things spice, this dish was perfect. If you are not a big spice fan, you can always use just bell peppers instead of thai chile peppers. We thought it was perfect with the thai chile peppers. Enjoy!

Crispy Snapper with Spicy Basil Sauce

adapted from sel et sucre

2 Snapper fillets  (approx. 8 ounces each)

1/3 cup flour 

3/4 cup panko bread crumbs 

1 Tbsp + 3 Tbsp canola

6 shallots, minced 

4 cloves garlic, minced 

6 thai chile peppers, diced 

1 bell pepper, chopped 

1/4 cup chicken stock 

1/4 cup fish sauce 

2 Tbsp soy sauce

2 Tbsp agave nectar

juice of 1/2 lime 

1 cup Thai basil leaves 

1 egg, beaten with 1 Tbsp water

Pat dry snapper fillets with a paper towel. 

Set up a plate with  flour, a bowl with 1 egg, beaten with 1 Tbsp water, and a plate with 3/4 cup panko breadcrumbs. Dredge each fillet in the flour, followed by the egg wash, followed by the panko breadcrumbs, and set aside. 

In a sautee pan or medium pot, heat 1 Tbsp canola oil over medium-high heat, then sautee  shallots, minced, cloves garlic, minced, chile peppers, sliced, and 1 bell pepper, chopped until the shallots start to darken and the bell pepper is softened, about 5 minutes. 

Add 1/4 cup stock, 1/4 cup fish sauce, 2 Tbsp soy sauce, 2 Tbsp agave nectar, and juice of 1/2 lime, and stir together thoroughly. Bring to a boil, and let simmer until slightly reduced, about 3 – 5 minutes. 

Stir in 1 tsp cornstarch, mixed with 1 tsp cold water, if using, and let simmer until thickened, about 1 – 2 minutes. 

Stir in 1 cup Thai basil leaves, and cook until fragrant, about 1 – 2 minutes, then lower heat to lowest setting to keep warm until ready to serve. 

In a large sautee pan, heat 3 Tbsp canola oil over high heat, then add the coated fish fillets, being careful not to crowd the pan (you will probably need to do a couple of batches). 

Cook the fish until the bottom is crispy and browned, about 3 – 5 minutes. 

Flip the fish, and continue cooking until the other side is crispy and browned, and the fish can be easily flaked with a fork, another 3 – 5 minutes. Remove to a plate lined with paper towels. 

Serve the crispy fish fillets topped with the Thai basil sauce.

French Onion Soup

Are you just maintaining your relationship? Or are you nourishing it, growing it, making it thrive? Just maintaining will get you nowhere. Unfortunately we are human and too much of the same thing gets boring. Romantic tip: Spice it up! Don't just maintain your relationship today. Do something that will make him or her feel special and loved. 

My husband loves french onion soup. It is one of his favorites. The soup is not hard to make, it is just time consuming. So I don't make it for him as much as I should. The crunchy toast on top, covered in cheese, just makes this soup amazing. It is a perfect comfort food.

This recipe is not just for two. Well it is, but it is enough that you will have plenty leftover in the fridge. It lasts 1 week in the fridge in an airtight container. It is even better the next day, just wait to add the toast and cheese until time of serving.  Enjoy! 

French Onion Soup

adapted from Bon Appétit | October 2013

4 tablespoons (1/2 stick) unsalted butter

6 large onions (about 5 pounds), thinly sliced

2 large shallots, finely chopped

2 garlic cloves, finely chopped

Kosher salt, freshly ground pepper

1/2 cup dry white wine

1 tablespoon white wine vinegar

4 sprigs flat-leaf parsley

2 sprigs thyme

1 bay leaf

8 cups beef, chicken or vegetable broth

8 1/4 "-thick slices country bread, toasted

8 ounces sliced Gruyère

Slice up your onions. 

Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; 

season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60–70 minutes. 

Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.

Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups, 35–40 minutes; discard herb bundle.

Preheat oven to 450°F. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese.

 Bake until cheese is bubbling and golden brown, 6–8 minutes.

New England Clam Chowder from scratch

There is something powerful about the moonlight. I think Kenny Chesney got it right in the song "When the sun goes down". Everything truly does get hotter. Most of the time, we snuggle in and don't bother going out in the moonlight. Occasionaly, we get out there and it is almost always magical. Especially along the water. Seeing the moon reflect off the water is a peaceful romantic thing. I highly recommend you get out there and experience it with your love. 

Romantic Tip: Take a moonlit walk on the beach, bay, lake, or any other romantic place.

Getting on the water for us, almost always means we will stop at the Brig for our favorite New England Clam Chowder. I have yet to find a better chowder here in San Diego. So I decided to learn how to make it from scratch like them at home. That's right. I mean completely from scratch. No canned clams here. It is actually easy, so don't be intimidated. 

New England Clam Chowder from scratch

adapted from http://norecipes.com

2 pounds fresh clams 

1/2 cup fresh water

1/2 tablespoon extra virgin olive oil

2 ounces bacon cut into 1/8 in. slices

1/2 medium onion minced

1 tablespoon flour

1 1/2 cups milk

1/2 lb. potatoes of your choice cut into small cubes

1/2 teaspoon fresh marjoram minced

1 bay leaf

2 Tbsp butter

The day before: As soon as you bring your clams home from the store wash the clams with cold water and then put the clams in a bowl with enough salt water to cover the clams ( it should taste like the sea). 

Put the bowl in your refrigerator. Over the next 24 hours your clams will do their thing and siphon in the clean water expelling most of the grit they hold between their shells. If your clams are really dirty, you may need to change the water periodically.

In a wide pot or sauté pan with a lid, add the clams along with 1/2 cup fresh water. Cover and steam over medium high heat until all the clams have opened. 5 - 10 minutes. Remove the pot from the heat and uncover. 

Remove the clam meat from the shells and transfer to a bowl. Discard any unopened clams. Once all the clams have been shelled, slowly pour the clam stock over the clams, leaving the last tablespoon or so of stock along with any grit in the pot. Wash the pot out. 

Agitate the clam mixture to allow any sand to settle to the bottom of the bowl, then let it sit for a minute to allow all the sand to settle to the bottom. Use your fingers or a slotted spoon to scoop the clams off the top of the liquid being careful not to disturb the sand at the bottom. Once you have all the meat separated, give the stock a few minutes to settle, then slowly pour the clam stock into a 2 cup liquid measuring cup, leaving the last bit of stock and any grit behind. You should have 2 cups clam juice, if you have less, add water to make 2 cups. 

Add the olive oil and bacon to the clean pot and fry until most of the fat has rendered from the bacon and it is starting to brown ( but not until its crisp). 

Add the onions and sauté until the are tender and browned. Add the flour and continue frying for 1 minute. 

Turn off the heat, then add the clam stock and milk. Whisk together to dissolve the roux, and then add the potatoes, marjoram and bay leaf. Put the pot over medium heat and bring the pot to a low simmer. Do not let the soup boil. 

When the potatoes are tender, remove the bay leaf and return the clams to the pot. Once the clams have reheated the soup is done.

Apples On Piggyback

When is the last time you stopped and reflected on the things you love about your partner? Putting all negative traits behind,  you should really write down what you absolutely love. An example for me is I love how hard working my husband is. He is not lazy and does his best each day to provide for us. 

I think it is so important to focus on the positive, and having it written down as a reminder is a very uplifting thing for both of you.

Romantic Tip: Make a list of the top 10 things you love about your partner.

Now on to today's recipe. Apples on Piggyback are a great combination of sweet, tart and savory. They are simple, delicious hors d’oeuvres that you can make in no time to impress your love. Or take them to a party, but make sure to double the recipe, because these go fast!

Apples On Piggyback

adapted from Food and Wine Magazine

4 thin slices of bacon, cut in half.

1 Green Apple—peeled and cut into 8 wedges

2 ounces Manchego cheese, sliced 1/4 inch thick and cut into 2-by-1/2-inch sticks

8 toothpicks, for skewers

Preheat a grill pan.

 I cooked mine in the oven on a grill pan, so I preheated the oven to high broil. You can make them in the oven, or on the grill.  

Arrange the bacon slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. 

Wrap the bacon around the filling and secure with a toothpick.

Cook skewers until the bacon is golden and crispy and the cheese is melted, 5 to 6 minutes.

 Serve hot.

Lasagne Bolognese

It has been a while since I have put a romantic tip on here, so I thought it was time for one. I think it is important to stay connected to your love during the day. Even though we all work and have responsibilities outside of our relationships. It is still good to make your presence known through the day. Many single guys consider work a safe haven from the minefield of dating and don't want that sacred space violated. In marriage and committed relationships , though, it's different: News from the home front serves as a nice reminder of what you're working for. 

Romantic tip:  Call your love while at work, or send a mushy email letting them know how much you love them and how much of a turn on it is that they are hard working. Let them know you are excited to be together after work where you can share with each other the events of the day.

Now on to the food. 

I love a good lasagna. I also love a good bolognese. Usually bolognese is served with spaghetti. But why not a lasagna? I made this for my man and he went crazy over it. This is time consuming, and I would recommend breaking the process up into two days. Day one make the bolognese. Day two the noodles and bechamel and assemble and bake. 

This recipe serves 4 because pasta is magnificent leftover. My husband loves to take it to work the next day for lunch and make his office pals jealous with the smells of Italian food.

Lasagne Bolognese from scratch

adapted from Bon Appétit | October 2013

Bolognese sauce:

1/2 large onion, coarsely chopped

1/2 medium carrot, peeled, coarsely chopped

1/2 celery stalk, coarsely chopped

3 garlic cloves sliced

1 tablespoon olive oil

1/2 pound ground beef chuck

1/2 pound ground pork

2 ounces pancetta (Italian bacon), finely chopped

Kosher salt, freshly ground pepper

1/2 cup dry white wine

1/2 cup whole milk

1 14.5-ounce can crushed tomatoes

1 1/2 cups  chicken broth, divided

Fresh pasta dough:

1/2 teaspoon kosher salt

1 1/2 cups all-purpose flour, plus more

2 large eggs, room temperature

Béchamel:

2 1/2 tablespoons unsalted butter

1/8 cup all-purpose flour

2 cups whole milk, warmed

Kosher salt

For Assembly:

1 cup finely grated Parmesan

Make the Bolognese sauce

Pulse onion, carrot, and celery in a food processor until finely chopped.

Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, 

breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.

Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and broth; 

bring to a boil, reduce heat, and simmer, until flavors meld and sauce thickens, 2 1/2–3 hours.

Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)

Make the fresh pasta dough:

Whisk salt and flour in a large bowl, make a well in the center, and crack eggs into well. 

Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed. One hour.

Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out.

Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . 

Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 8 8"-long noodles.

If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.

Make the béchamel:

Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. 

Cook the noodles

Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. 

Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).

Preheat oven to 350°F. Coat a 13x9" baking dish with butter.

Assemble the lasagna:

Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. 

Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers.

 Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.

Serve warm.