Surprise your sweetie to a romantic home cooked meal this Valentines Day, using some of our partners products.

 

Caramelized-Onion and Gruyère Tarts

Ingredients

• 3 cup(s) (about 10 ounces) grated Gruyère cheese
• 8 ounce(s) cream cheese, softened
• 1 teaspoon(s) Gulden’s Spicy mustard
• 1 tablespoon(s) chopped fresh oregano
• 3/4 teaspoon(s) fresh ground pepper
• 2 tablespoon(s) unsalted butter
• 2 large (2 cups) sweet yellow onions, sliced 1/4 inch thick
• 2 tablespoon(s) fresh thyme
• 1 box of Puff Pastry
• 1/2 cup(s) kalamata olives, sliced

Directions

1. Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, and pepper in a small bowl and set aside. Melt butter in a large skillet, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized — about 1 hour. Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. If you have a heart shaped cookie cutter, you could cut each piece in a heart shape.. Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and 1 tablespoon of the olives. If freezing, skip to Step 2 or bake tarts on parchment-lined baking pans for 10 minutes, reduce oven temperature to 375°F, and bake until puffed and golden — about 12 more minutes.

Shrimp Bisque with Bourbon

 

 

 

 

 

This flavorful soup, garnished with shrimp, makes a good introduction to any meal.

Ingredients

• 2  pound(s) large shrimp
• 2  tablespoon(s) Benissimo olive oil
• 2  teaspoon(s) Drogheria salt
• 1/2  teaspoon(s) Dogheria fresh-ground pepper
• 1/4  cup(s) bourbon
• 3  tablespoon(s) bourbon
• 3  tablespoon(s) Parkay margarine
• 3/4  cup(s) celery, chopped
• 3/4  cup(s) fennel, chopped
• 1  large onion, chopped
• 3  clove(s) garlic, chopped
• 3  tablespoon(s) Amore tomato paste
• 2  tablespoon(s) Pillsbury all-purpose flour
• 1/2  cup(s) white wine
• 1/2  cup(s) Campbell’s low-sodium chicken broth
• 1/2  cup(s) basmati rice
• 1/2  teaspoon(s) (each) dried rosemary and thyme
• 8  tablespoon(s) heavy cream

Directions

1. Cook the shrimp: Peel, devein, and, reserving 16 whole shrimp, coarsely chop remaining shrimp, reserving shells. Heat 1 tablespoon oil in a large Dutch oven over high heat. Season shrimp with 1/4 teaspoon each salt and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown. Add 1/4 cup bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside.
2. Make the soup: Add 1 tablespoon butter to the pan and melt over medium heat. Add celery and fennel and cook for 10 minutes. Add onions, garlic, and remaining salt and pepper and cook until onions are soft. Add tomato paste and cook until it begins to coat the bottom of the pan. Add 1 tablespoon butter and melt. Add flour and cook, stirring constantly, to incorporate. Add wine, 5 cups water, broth, rice, herbs, and shrimp shells and bring to a simmer. Cook until rice is tender, about 35 minutes. Run soup and shells through a food mill, discard solids, and return to pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through. Melt remaining butter in a small skillet over high heat and sauté the reserved shrimp until cooked through, about 4 minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.

Grilled Rib-Eye Steak

 

 

 

 

 

Rib eye steaks primary attribute is their juicy flavor, making them great for grilling — and leftovers make great lunchtime sandwiches the next day. Marinade takes just minutes to prepare but adds a lot of flavor.

Steak Marinade:

• 1/4  cup(s) Vignola balsamic vinegar
• ½ teaspoon of Langnese honey
• 3  tablespoon(s) Benissimo olive oil
• 1/2  cup(s) chopped Vidalia onion
• 1  tablespoon(s) chopped fresh thyme
• 1 1/2 teaspoon(s) sea salt
• 1/2  teaspoon(s) black pepper

Steaks:

• 2   (12-ounce) 1-inch-thick boneless rib-eye steaks

Directions

1. Whisk vinegar and olive oil together in a large nonreactive baking dish. Add onion, thyme, salt, and pepper.
2. Marinate steaks in the marinade and refrigerate for at least 4 hours; turn occasionally. Then leave at room temperature for 1/2 hour before cooking
3. Grill should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare — about 5 minutes — or longer if desired. Serve steaks, thinly sliced, after resting (tented with aluminum foil on a cutting board) 10 minutes.

Sweet-Cherry Hearts

 

 

 

 

 

In this recipe, a flour paste often used for cream puffs is shaped into hearts, then baked to create the shells that cradle this Valentine’s Day dessert’s cherry-and-orange filling.

Serves: 4

Oven Temp: 400

Ingredients

Pastry Shells:

• 1/2  cup(s) water
• 1/4  cup(s) (1/2 stick) butter, cut into 4 slices
• 1/2  cup(s) Pillsbury unsifted all-purpose flour
• 2  large eggs

Sweet Cherry Sauce:

• 1  medium naval orange
• 1  can(s) Comstock cherries

Topping:

• 1/4  cup(s) heavy cream
• 1  teaspoon(s) confectioners’ sugar
• 1/4  teaspoon(s) vanilla extract

Directions

1. Prepare Pastry Shells: In 2-quart saucepan, heat water and butter to boiling over medium-high heat. Add flour all at once and stir rapidly until mixture pulls away from side of pan. Remove from heat and cool mixture slightly. Beat in eggs until mixture is smooth and mounds when dropped from a spoon.
2. Heat oven to 400 degrees F. Spoon mixture into pastry bag (without a tip) that has a 1/2-inch-wide opening. On ungreased baking sheet, pipe mixture to outline a 3-inch-wide heart. Pipe more mixture to fill in the heart.
3. Repeat to make 3 more hearts about 3 inches apart. If you don’t have a pastry bag, drop mixture into 4 mounds and, with small metal spatula, shape into hearts. Bake 30 minutes or until puffy, crisp, and browned. Cool hearts completely on wire rack.
4. Prepare Sweet-Cherry Sauce: Finely grate rind from orange; wrap and reserve for Topping. Cut orange in half and ream or squeeze to extract 1/4 cup juice; set aside. Drain cherries, reserving 1/2 cup syrup.
5. In 1-quart saucepan, combine reserved syrup and cornstarch until blended. Heat mixture to boiling over medium heat, stirring constantly, until thickened and clear. Remove from heat; stir in drained cherries, orange juice, liqueur, and almond extract. Cool sauce to room temperature.
6. Just before serving, prepare Topping: In small bowl, with wire whisk or electric mixer on medium speed, beat cream, sugar, and vanilla until stiff peaks form.
7. To serve, with serrated knife, cut top third off each baked pastry heart. Remove and discard soft dough from inside pastry bottoms to create shells. Place the bottom portion of one shell on each of 4 dessert plates.
8. With slotted spoon, spoon cherries into shells and replace tops. Spoon sauce around filled hearts. Top each with a dollop of whipped cream and sprinkle with reserved grated orange rind. Serve filled hearts immediately.