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ARCHIVES: WHAT’S FOR DINNER?…HOW ABOUT ROMANTIC DINING ALFRESCO!





Shop The Official Krups Online Store

WHAT’S  FOR DINNER TONIGHT?


HOW ABOUT A ROMANTIC DINNER UNDER THE STARS!

DINE ALFRESCO!


Al fresco dining is simply “eating outdoors”. It adds a lively , enjoyable and ROMANTIC dimension to dining

and gets you out of the house into the fresh, open air, encouraging a good appetite and an appreciation for the slower pace of life!…

So bring your next dinner outdoors…

Yes…you need to bring out the good stuff!!!

NICE PLATES…GLASSWARE…LINENS…CANDLES!

and don’t forget the music…

May we suggest… VIVALDI FOUR SEASONS???

and try out these

ROMANTIC RECIPES!

BON APPETIT!

Steak Florentine

Recipe courtesy Giada De Laurentiis

Serves: 6

Ingredients

  • 2 large garlic cloves, halved
  • 3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2 to 1 3/4 inches thick)
  • Kosher salt and freshly ground black pepper
  • 1 lemon, halved
  • 2 teaspoons olive oil
  • Grilled Vegetables, recipe follows

Directions

Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper.

Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour.

Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.

Place a grill pan over high heat or prepare the barbecue (medium-high heat).

Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare,

7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down

and not move them. After you flip them, do not shift the steaks.

Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run

all over your cutting board. Run your knife along the bone and carve the meat off the bone.

Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks.

Drizzle with the oil and serve immediately with Grilled Vegetables.

Grilled Vegetables:

3 red bell peppers, seeded and halved

3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles

zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

12 cremini mushrooms

1 bunch (1-pound) asparagus, trimmed

12 green onions, roots cut off

1/4 cup plus 2 tablespoons olive oil

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

2 garlic cloves, minced

1 teaspoon chopped fresh Italian parsley leaves

1 teaspoon chopped fresh basil leaves

1/2 teaspoon finely chopped fresh rosemary leaves

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

 

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

WANT A COFFEEBREAKWITHFRIENDS

FAST AND FRIENDLY ALTERNATIVE?

Marinate the steaks in Wishbone Dressing, Garlic Powder, Salt and Pepper…
Marinate the veggies in the same…
or Olive Oil and Balsamic Vinegar,  garlic powder, Salt and Pepper
FAST AND EASY…maybe just as good!

DON’T FORGET DESERT!


Home > Recipes > Recipe Search > Dessert Recipes > Grilled Pound Cake with Warm Berry Sauce

 

Grilled Pound Cake with Warm Berry Sauce

Grilled Pound Cake with Warm Berry Sauce
Tina Rupp enlarge

Ingredients:

 

2 heaping cups mixed frozen berries, such as raspberries and blueberries (12 ounces)

Juice of 1/2 lemon (1 tablespoon)

2 tablespoons granulated sugar

1/4 teaspoon pure vanilla extract

1-1/2 teaspoons cornstarch

1 store-bought pound cake, sliced 3/4 inch thick

4 tablespoons unsalted butter, melted

 

Make it your own

Cut the pound cake into 1-inch cubes and thread onto skewers for a dessert kebab.

Directions:

 

In a small saucepan over medium-low heat, combine the berries, the lemon juice, 1 tablespoon of the sugar, the vanilla and 1/4 cup of water. Cook, covered, until the berries are softened, about 10 minutes. Stir the sauce, partially mashing the berries. Taste and add the remaining sugar if the mixture is tart.

 

In a small bowl, stir 1 tablespoon of water into the cornstarch, then stir the mixture into the berry sauce and continue cooking, uncovered, until thickened, 2 to 3 minutes more. Remove from the heat and cover to keep warm.

 

Preheat a grill or grill pan to medium-low. Brush the pound cake slices with the melted butter. Grill until the cake is toasted, about 2 minutes on each side. Spread the warm sauce on dessert plates, place 2 cake slices on each plate and top with additional sauce.

 

 

*IF YOU WOULD LIKE TO MAKE YOUR OWN FRESH POUND CAKE

TRY OUT PAULA DEEN’S RECIPE!

Mama’s Pound Cake

Recipe courtesy Paula Deen

Cook Time:
1 hr 30 min
Serves: 16-20

 

Ingredients

  • 1/2 pound (2 sticks) butter, plus more for pan
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour, plus more for pan
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.


 

BON APPETIT!

STILL STUMPED FOR THE REST OF THE WEEK?

LOOK NO MORE…

TRY OUT THESE RECIPES

CHOSEN FOR THEIR

PASSIONATE FLAVORS AND AROMAS

THEY INSPIRE!

SO ADD A LITTLE VARIETY,…

A LITTLE FUN

ADD

A LITTLE ROMANCE to your DINNER tonight!


JUNE’S MENU!

GRILLED STEAK AND PEACH SALAD

 

DEL POSTO’S CACIO E PEPE PASTA!


SPRING VEGETABLE FRITTATA

 

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SPRING VEGETABLE RISOTTO

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DON’T HAVE TIME TO COOK?

TRY ORDERING FROM…


DEAN & DELUCA


Enjoy delicious baked items from DEAN & DELUCA.

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