Valentines Dinner In

by Kristina Sloggett

in Dessert,Dinner,Gluten Free,recipes

Jason and I went out to dinner for Valentines Day, and it was wonderful and fun… we like to go out to dinner. We had a delicious four course dinner at Naomi Pomeroy’s Beast.

Iron Chef fans may remember Naomi Pomeroy in Battle Truffle against Jose Garces last fall.

Truffles? Yes please!

Beast was amazing. It’s family style, meaning there are two seatings a night, a prix fixe menu and everyone is served together. It’s really fun to chat with others seated at your table – we got lucky and had a few really neat people seated with us!

Last night, I wanted to continue Valentines, and I surprised Jason with a homemade four course dinner of my own…

first course, salad course (a little bit louder and a whole lot… oh, what? only me? okay)

a simple salad of butter lettuce, iceberg and spinach with broccoli, dressed with olive oil, basil and lemon

second course, a pizza that I cannot wait to make again!

asparagus pizza

gluten free crust
sun-dried tomato basil spread
vegan mozzarella cheese, shredded
asparagus spears
olive oil

Spread sun-dried tomato spread on pizza crusts, top with cheese. Arrange asparagus in rows, drizzle with olive oil. Bake at 350 for 15 minutes.

third course, pasta:

fettuccine with roasted tomato creme

15 fresh tomatoes
3 cloves garlic
2 tablespoons Earth Balance
2 tablespoons flour (gluten free ap)
1 cup almond milk
pasta (quinoa spaghetti)
sea salt to taste

Chop tomatoes, arrange on sheet pan with garlic cloves. Drizzle with olive oil and roast @ 450. Make a roux: melt earth balance in sauté pan, add flour, blend and brown slightly. Add almond milk, stir until creamy. Add 1/2 roasted tomatoes and roux to food processor or blender – blend to smooth. Add this mixture and remaining roasted tomatoes to slow cooker, cook on low several hours. Add cooked fettuccine to sauce and serve.

fourth course – chocolate truffle torte

This was inspired by the Valentines dessert we enjoyed at Beast – we were served a chocolate truffle cake topped with a brûléed housemade marshmallow and a candied rose petal. It was amazing, and I wanted it again last night.

I made a gluten free chocolate truffle torte, very dense and rich.
I topped it with Jason’s favorite, vanilla bean ice cream, and my favorite, salted caramel sauce.

This torte? Probably one of my top five recipes ever! I can’t decide if I want to write a cook book or open a bakery!

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