This Week in Ravelry

Valentine’s Day Potluck

Recipes

Pasta with Vodka Sauce & Shrimp

by Shawnalee (shewhodoestoomuch)

*Note: this dish is equally delicious without the shrimp*

Ingredients
• 1-2 tablespoons extra virgin olive oil
• 4-6 garlic cloves, minced
• 1 good pinch red pepper flakes (or more to taste)
• 1 28 oz can diced tomatoes with juice
• 3 tablespoons tomato paste (use sun-dried tomato paste, if available)
• 1 teaspoon sugar
• 1/3 cup good quality vodka
• fresh cracked pepper
• sea salt
• 1/2 cup heavy cream
• 1 lb shrimp, peeled, deveined, drained in a strainer
• 1 pound penne or other tubular pasta, cooked al dente
• Grated, shredded or shaved Parmesan cheese
• fresh basil for garnish

Directions
For pasta: If you want this to all come together at the same time, plan to start the pasta while the
sauce is reducing. Prepare it according to package directions.
For sauce: In a large, deep-sided skillet, heat olive oil over medium heat. Add garlic and red pepper
flakes, cooking until fragrant (perhaps 30 seconds to 1 minute—do not allow the garlic to brown).
Add the tomatoes (including juice) and stir with a wooden spoon to further break them up. Stir in
(sun-dried) tomato paste, sugar, vodka. Simmer uncovered over medium heat until sauce has thick-
ened (20-25 minutes). Stir in cream. Once the cream is added, reduce heat to low and do not allow
the sauce to boil. If you’re adding the shrimp, toss them in during the last 2-3 minutes of cooking and
cook until they’re just pink. Season to taste with fresh cracked pepper and sea salt.
Serve atop cooked pasta, topped with Parmesan, garnished with fresh basil leaves. A nice bottle of
Pino Grigio and a good loaf of bread are the perfect accompaniments to this dish.

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Crepes
by Jane Thornley (color4texture)
What is there about crepes that makes them seem so romantic? Visions of small cafes and plates
filled with warm wraps hugging delectable fillings or it just that anything French is imbued with
l’amour? Some prefer their crepes sweet but I’m a savory kind of girl myself.
This recipe is my favorite, especially since it is cooked for me on Sundays as a treat from my hus-
band, an act of love after 34 years of marriage. How romantic is that?
Ingredients
For filling:

• One bunch of fresh asparagus spears washed and trimmed

• About 1 cut of sliced mushrooms
• Diced cheese (optional)
For crepes:
• 1 ¼ cup milk
• 3 large eggs
• 2 tbsp melted butter
• ¾ cup all purpose flour
• 2 tbsp sugar
• ¼ tsp salt

Blend milk, eggs and butter in a blender long enough to combine. Add flour, sugar and salt and blend
on high until everything is well combined (this shouldn’t take more than seconds), scraping down the
sides of the blender to get everything mixed in. Refrigerate for at least a couple of hours or even
overnight.
The next morning,
Steam asparagus spears in water while sautéing mushrooms in butter. Set aside.

Heat a 6-inch non-stick crepe or frying pan over medium heat and brush with melted butter. Pour ¼
cup of the crepe batter into the pan until the batter covers the entire surface. Cook until browned,
flipping to the other side to brown for about another 30 seconds. Gently place about 6 asparagus
spears on top of the crepe along with some of the mushrooms. Sprinkle with diced cheese (optional).
Fold crepe over the vegetables and place on a hot plate in a warm oven while making the others or
store the leftover batter for another day.
*Note: my husband makes only two at a time so that we can both enjoy the meal together. Since the
batter keeps covered in the fridge for about three days, it’s not unusual for us to have a variation of
this recipe for supper or lunch over the next couple of days. Roasted chicken, sliced ham, various
cheeses, all make lovely crepe fillings. Served with a side salad and you have a meal that seems amaz-
ingly exotic and romantic regardless of the occasion.

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2
Amish Crumb Cake
by Sandyhook

The Amish are known for their simple ways...and although their food is also simple, its also very
tasty and comforting. This recipe came to me from a neighbor of mine and its delicious!

For Crumbs:

• 3/4 c. sugar
• 1 1/2 t. cinnamon
• 3 T. ground walnuts

Mix together to make crumbs, set aside.

For Cake:

• 1 c. butter
• 2 c. sugar
• 2 t. vanilla
• 1/2 t. salt
• 4 eggs
• 1 pkg. chocolate chips

In lg. bowl, beat butter to cream, gradually add sugar and vanilla. Add salt and eggs and beat at high
speed w/electric mixer till blended.

• 3 c. flour
• 2 t. baking soda
• 1 pt. (2, 8 oz. cups) sour cream

In a med bowl, mix flour and baking soda, add to butter mixture alternately with sour cream. Then
add chocolate chips and mix through.

Pour half of the batter into a greased 13 x 9 inch pan. Sprinkle half the crumbs over it. Cut through
batter with a knife. Add remaining batter and top with remaining crumbs. Cut through batter with a
knife several more times. (Note: extra nuts may be added on top). Bake in preheated oven at 350 de-
grees for 50-60 minutes.

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3
Decadent Cocoa
by phoenix
serves 2

Chocolate always makes me feel pampered. Add in some cream, and this is a yummy treat to share or
to keep all to yourself. Whole milk makes exceptionally rich cocoa, but skim milk works just fine,
especially if you are generally used to it.

• 1/2 cup bittersweet baking chocolate chopped

• 1/2 cup heavy cream
• 1 tsp. vanilla extract
• 1 1/2 cups milk
• Fresh whipped cream (see below)

Heat the heavy cream on medium to medium-high until the cream just starts to simmer. (You can
also heat the cream in a microwave, just be careful not to let it boil). Remove from heat. Add the
chopped chocolate to the cream. Gently stir to blend in the chocolate as it melts. Stir in the vanilla
extract. Set aside.

Heat milk in a sauce pan until it just starts to simmer or split milk into two mugs and heat in a mi-
crowave. Add your chocolate mixture to the milk. (Split the chocolate between the two mugs if you
used the microwave.) Stir and top with a dollop of fresh whipped cream. Marshmallows or chocolate
powder can also be fun toppings. Add a splash of Kaluha for an adult kick.

Fresh whipped cream

• 1/2 cup heavy cream

• 1 tbsp. sugar
• 1 tsp. vanilla extract

Add cream to a sturdy bowl. Using a blender with a whisk attachment, whip on high 2-3 minutes.
(You can do this by hand, but it will take longer). Add sugar and vanilla. Beat 1-2 minutes more until
soft peaks form. If not using immediately, place in the refrigerator or cool place.

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4
Less Decadent, but wi" do in a pinch, Instant Cocoa Mix
This version came in handy when I was a kid and was not allowed to use appliances other than the
microwave, and when I went to college and didn’t have a kitchen or place to store dairy products. If
you substitute “parts” for “cups” you should get about 5 1/2 cups of mix that will store nicely in an
airtight jar.

Ingredients
• 2 1/2 parts powdered milk (can be supplemented with non-dairy creamer if you like the taste, but I
wouldn’t use all non dairy creamer.)
• 1 part powdered chocolate
• 2 parts sugar (sifted confectioners sugar if you have it, but regular sugar will work)
• 1 tsp. salt
• 1 tbsp. cornstarch (optional, it seems to help the powder flow better)

Directions
Sift together all ingredients. Store in air tight containers or glass jar.

To use: Add 2 to 4 tablespoons of mix to 1 cup of boiling water, depending on how chocolate-y you
like it, and size of the cup. Use just simmering milk instead of water for richer hot cocoa. Add a dash
of cinnamon or cayenne for extra zip if desired.

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