heart of wisdom

Happy Valentine's Day dear friends! 

I love red, and hearts, and chocolate, and flowers, and friends, and giving gifts, and so much more about Valentine's Day.  Every year I host a class for valentine's day at the studio and cook my heart out.  Usually, Todd teaches with me and it is our date too.  I love to laugh and be silly and drink wine.  Several years ago, okay a lot of years ago, like pre Todd and kids I hosted a red party for a friend's birthday that is near valentine's day.  I dressed myself, my house, all of my friends, and of course all of the food and wine in red.  Yup, things have changed quite a bit!  Nonetheless I still love Valentine's Day and I always try to make it special for someone who may need some love.  Do you know anyone?  My Valentine must have recipes are below.

Strawberry Rosemary Scones

Ingredients

Scones:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Glaze:

• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water
• Special equipment: a 3-inch heart-shaped cookie cutter

For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes. For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough. Recipe courtesy of Giada De Laurentiis

Chocolate Truffles

½ cup heavy cream

2 tbs unsalted butter

1 tsp light corn syrup

8 oz semi -sweet chocolate

½ cup cocoa powder (sifted)

1.  Mix cream, butter, and corn syrup together in a sauce pan.  Bring to a full boil over medium heat.  Turn off heat.
2. Add 8 oz chocolate and stir, rest 5 minutes and then whisk to combine
3. Transfer to a bowl and refrigerate 45 minutes stirring periodically (you may leave in refrigerator for up to a few days before rolling but allow an hour at room temperature before rolling)
4. Line a ½ sheet pan with parchment
5. When chocolate is not set but firm, roll to 1 oz balls, then in cocoa powder
6. Set on a sheet tray and refrigerate