New York, NY (PRWEB) January 26, 2006
The way to a man’s heart – and possibly a woman’s – may very well begin with food. This Valentine’s Day, make your celebration a tasty one with recipes from one of television’s best-loved chefs.
Better known as The Love Chef®, Francis Anthony is a regular on Live with Regis and Kelly and is a frequent guest on syndicated talk and news shows throughout the country. The author of four cookbooks, The Love Chef knows how to create romance in the kitchen! Just follow these simple tips to create a romantic, memorable evening:
- Set the mood with music and candlelight.
- Let the answering machine take your phone calls.
- Dress up a little! Make the occasion feel special.
- Use your best china and crystal.
- Serve fabulous food. Recipes follow.
Pesce (Fish) with Artichoke Hearts
4 fish fillets, such as scrod, cod, or halibut
salt and pepper to taste
soy flour for dusting
4 tablespoons olive oil
½ cup white wine
9 ounces frozen artichoke hearts or 14 ounces canned
2 tablespoons butter
¼ teaspoon white pepper
¼ teaspoon dried sage or ¾ teaspoon chopped fresh sage
1 tablespoon fresh Italian parsley, chopped, plus sprigs for garnish
Season the fillets with salt and pepper. Dust lightly with soy flour. In a large skillet, heat 4 tablespoons of olive oil over moderately high heat and add the fillets. Gently brown the fillets on both sides. Transfer to a warmed platter; keep warm while you make the artichoke sauce.
In the same skillet, deglaze with the wine, scraping up any bits; add artichoke hearts, butter, white pepper, sage, and salt as needed. Reduce slightly and add parsley. Pour sauce over the fish and serve garnished with the parsley sprigs.
Source: Low-Carb Italian Cooking with The Love Chef
2 ripe bananas
3 tablespoons unsalted butter
6 tablespoons unsweetened cocoa
5 tablespoons brown sugar
dash of vanilla
¼ cup plus 1 tablespoon dark rum
vanilla ice cream
Peel the bananas and slice them in half both lengthwise and crosswise.
Melt the butter in a chafing dish, electric buffet pan, or skillet over low heat. Saute the bananas lightly on both sides, keeping them firm; remove them to a platter.
Remove the pan from the heat and add the cocoa, stirring with a wooden spoon. Slowly add the sugar, vanilla, and ¼ cup rum, stirring constantly. Return to low heat, taking care that the mixture does not burn. Add the bananas and roll them gently in the chocolate mixture. Remove from the heat, add the remaining tablespoon of rum, and flame. Serve on individual dessert plates with vanilla ice cream.
Source: Cooking with Love
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