Monday, February 13, 2012

Entertaining/Valentines Day or Anyday

Chocolate-Covered Strawberries Recipe

I love Christina Ferrare, this is one of her chocolate dipped strawberry recipe's, she can be found on the the OWN website. Most of her recipes are easy to make with minimal ingredients.

Servings: Makes 24 strawberries


Chocolate-Covered Strawberries Recipe

  • 24 large fresh strawberries
  • 9 ounces semisweet dark chocolate
  • 1/2 cup cream (or half and half)


Wash the strawberries, pat dry thoroughly with paper towels and set aside.

Strawberries should be at room temperature and completely dry. Melt the 9 ounces of broken semisweet dark chocolate pieces and 1/2 cup of cream into a steel bowl that is over boiling water. Stir until chocolate is fully melted. Remove from heat so that the chocolate cools slightly, but it should not set. Boiling water may cause steam droplets to get into chocolate, which can result in "seizing," or when the chocolate becomes stiff and grainy.

To dip strawberries in chocolate, grasp the stem or green leaves of the strawberry, dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate. This will fill in all the cracks and leave a nice even line of chocolate at the base.

When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place each strawberry on parchment paper. Repeat with the rest of the strawberries.

Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.

Sea Bass and Cucumber Salsa Recipe
For that romantic Valentine's day dinner, you will want to try this sea bass recipe. Yum!!
Servings: Serves 2


Sea Bass

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 3 Tbsp. sugar
  • 2 Tbsp. dry white wine
  • 2 sea bass fillets (3 ounces each)
  • 1/2 cup all-purpose flour
  • 3 Tbsp. olive oil
  • 2 cloves garlic , smashed
  • 1 Tbsp. toasted sesame seeds for garnish

Cucumber Salsa

  • 1 cucumber , peeled, seeded and chopped
  • 1 1/2 tsp. low-sodium soy sauce (optional)
  • 2 Tbsp. rice wine vinegar
  • 2 scallions , chopped
  • 1 Tbsp. cilantro , chopped


Make the cucumber salsa first in a glass bowl combine, cucumber, soy sauce, rice wine vinegar, scallions and cilantro and mix well. Cover and set aside. You can make the salsa the day before and store it in the refrigerator.

In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar and wine. Stir frequently until the sugar is completely dissolved. About 3 minutes. You can leave in the pan.

Dredge sea bass in the flour. Set aside.

Heat a skillet on medium-high heat until hot. Add the olive oil until hot but not smoking. Sauté the sea bass for 2 1/2 minutes on each side until browned. Reduce the heat to medium then pour in the sauce mixture and cover with a lid. Lower heat to medium and cook until the fish is cooked through about 5 to 6 minutes.

Plate onto a platter and pour the pan juices over the top of the fish. Serve immediately with the salsa on the side, and garnish with toasted sesame seeds.


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