I had a great time sharing 3 quick and easy recipes for Valentine’s Day with Sherman Burdette of Fox 59 WXIN Indianapolis! The theme was what can you make together to celebrate Valentine’s Day with your special someone at home. You know, if you can’t get a sitter or your finances dictate that you keep it low-key this year.
Next I made a quick beef saute using white wine, garlic and rosemary. Serve this with a little risotto or loaded cauliflower gratin and you have a restaurant quality meal.
We ended on a sweet note with simple dessert shooters. Take the hassle out of dessert! No one can say no to these small portions. You more than make up in flavor what you lose in portion size with fresh strawberries, whipped cream pound cake and Best Boy and Co hot fudge. I paired my desserts with 2 of my favorite Indiana Wines: Signature Traminette from local favorite Mallow Run Winery and Crema Dolce from French Lick Winery.
Signature,similar to Moscato, is bubbly,fresh and full of fruit. Bubbles laced with aromas of pear and rose petals tickle your nose before each sip. Try with shellfish or with fresh Indiana strawberries!
Crema Dolce is a sweet, creamy Olorosa style wine. The rich velvety flavor has caramel, nutty undertones creating a decadent dessert wine that is sinfully satisfying.
View each of my clips of Sherman and I in the kitchen above or HERE
- 3 C of fire roasted tomato sauce (I use Muir Glen fire roasted diced tomatoes and puree them)
- 1-2 tsp of red pepper flakes (depends on the heat you want)
- 4 oz of herbed goat cheese log (you can find this in the specialty cheese area of most stores)
- In a small baking dish add the tomato sauce and red pepper flakes. Top with the goat cheese sliced or crumbled.
- Bake at 350 degrees until bubbly and melted, about 15 minutes.
- Serve with sliced baugette.
- 1/2 pound sirloin steak
- 1 TB all purpose flour
- 4 TB olive oil
- 2 TB butter
- 4 garlic cloves, thinly sliced
- 1 1/2 TB chopped fresh Rosemary
- 1 C dry white wine
- Thinly slice the beef. Toss in a bowl with the flour, salt and fresh ground pepper.
- Heat 1 tablespoon of the olive oil and the butter in a heavy skillet over medium high heat.
- Saute steak in 2 or 3 batches until no longer pink on the outside, about 2 minutes per batch, adding another tablespoon of oil if needed.
- Transfer to plate.
- Saute garlic and rosemary in the same pan in remaining oil over medium heat until golden, 1 to 2 minutes.
- Add wine and salt and pepper (to taste) and boil, scraping up browned bits, until reduced by half. Return beef with juiced to the skillet and heat through.
- 2 slices of pound cake
- 1 C diced strawberries
- 1/2 C hot fudge, I used Best Boy and Co Mocha Hot Fudge
- 1 C fresh whipped cream
- Layer each item in your desired order in decorative juice sized glasses, shot sized glasses or in small bowls.
- Excellent served with a local dessert wine like Mallow Run Signature Traminette or Crema Dolce from French Lick Winery.