Happy Valentine's Day

Valentine's Day can be a really special day and not just for couples, but friends and family showing one another how much they love and appreciate each other.

What makes this day special is not how much money someone spends, but the thought they put into it.

Please note, if my husband reads this blog, that does not mean that I do not like expensive things. LOL.

If you are planning on preparing a nice dinner for you and your family or a loved one and don't have a lot of time, check out Sandra Lee's recipes on http://www.tvfoodnetwork.com/.

Since Valentine's Day this year falls on a Tuesday, it makes it challenging to prepare a time consuming recipe and going out to dinner has its draw backs - set menus or your choice of a dinner reservation at either 4:30 pm or 10:30 pm!

Here are a few simple dishes that are easy to prepare and rated high with viewers.  For more ideas, please check out TV Food Network's web site.

Poached Salmon with Champagne Sauce

www.foodnetwork.com

Ingredients

• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 1 (750-ml) bottle brut Champagne
• 2 teaspoons lemon juice
• 2 sprigs fresh parsley, plus more for garnish
• 1 1/2 pounds salmon fillets
• 1/2 cup heavy cream
• 1 tablespoon white sauce mix
• Lemon slices, for garnish

Arugula salad:

• 1 (8-ounce) bag arugala
• 1 pint grape tomatoes, halved
• 1 (4-ounce) can corn, 1/2 cup
• 3 tablespoons olive oil and vinegar dressing
• Shaved Parmesan, for garnish
• 
  

• Directions

  In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.

  Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.

  Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.

  Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.

  Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.

  For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.

  Tiramisu Creme with Espresso

  
  

  

  www.foodnetwork.com

  
  

  Ingredients

  • 1/2 cup confectioners' sugar
  • 1/4 cup Marsala wine
  • 1 tablespoon instant espresso powder
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup mascarpone cheese or cream cheese, at room temperature
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 8 ladyfinger cookies
  • Additional cocoa powder or chocolate shavings, for garnish

  Directions

  In a small bowl, stir together the confectioners' sugar, Marsala, espresso powder, cocoa and vanilla.

  In a large bowl of a stand mixer, beat the mascarpone cheese until light and fluffy. Fold in the whipped topping. Fold in the coffee Marsala mixture.

  Spoon into 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish with 2 ladyfinger cookies and chocolate shavings, for garnish

A FUN IDEA FOR VALENTINE'S DAY

Recently, I was at a girlfriend's house for coffee on a weekday (never happens with my schedule or hers) and we came across some fun Valentine's Day coupons that her husband gave her a few years ago.  I thought they were really cute and they can easily be printed on red card stock.

One Evening of Champagne and Chocolates

• One Candlelit Bubble Bath

  One Dinner at Your Favorite Restaurant

  One Make out Session

  One Evening of Complete Control of the TV Remote

  One Breakfast in Bed

  One Home Cooked Dinner
• GIANNA'S PICKS OF THE WEEK

  
  

  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  Love these two hair styles for the bride.
  

  
  

  
  

  
  

  I have a similar hair clip - really pretty.

  
  

  

  
  

  
  

  

  

  Gorgeous!
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  Cocktail Sugars for the Glass Rim

  
  

  

  
  

  Great rehearsal dinner or cocktail party dress!

  
  

  Quote of the Week

  "Before you act, listen

  Before you react, think

  Before you spend, earn

  Before you criticize, wait

  Before you pray, forgive

  Before you quit, try"

  -Ernest Hemingway

  Etiquette Tips
  

  I rarely blog about this subject, but I thought it would be fun. 
• I believe that etiquette tips are all about one's comfort level and their individuality.
• When to start eating:

  In a restaurant - wait until all are served at your table before beginning to eat.

  At a private dinner party:

  Wait until your host or hostess picks up his or her fork to eat, then proceed. Do not start before this time, unless your host or hostess insists that you start eating.

  Once the meal is over, the host will signal the end of the meal by placing his or her napkin on the table. Once the meal is over, you too should place your napkin neatly on the table to the left of your plate. You don't need to refold the napkin, but don't wad it up either.

  If the host stands up during the toast, also stand up.

  After a formal dinner party, a thank you note should be sent to the hostess.

  It is nice to bring the host or hostess a gift. Gifts such as flowers, candy, wine or dessert are not good hostess gifts, as the hostess or host will feel that she or he might have to put the item out that night.  Please don't expect the host or hostess to use it that evening.  Personally, I like to bring really nice soap or candles.

  Pass food from the left to the right. If asked to pass the salt or pepper, pass both together.

  Always scoop the food using the proper utensil, away from you.

  If you are served food that you do not like, it is polite to attempt to eat a small portion.  No need to say anything about the food, staying silent is good in this case.

  Don't turn a wine glass upside down to indicate you do not want wine, it is more polite to allow it to be poured or you can hold your hand  over the glass to show that you do not want any wine. 
• Tipping:

  Waiter 15% to 20% of the bill or 25% for extraordinary service

  Wine Steward 15% of the wine bill

  Bartender 10% to 15% of the bar bill

  Coat check $1.00 per coat

  Car attendant $2.00 to $5.00
• If the owner of the restaurant serves you, you should still tip him or her.  He or she will divide the tip amongst the staff.
• Have a great week!

  XO, GP