Even though I've been with Jim for three years, we still like to go out on dates or have date nights at home. Food almost always ends up playing a major role in our dates. Most of the time, our dates revolve around food.
In the past two weeks, we went on two different kinds of dates. On one, we stayed at home and made a delicious pasta dish and lemon souffles. On another, we went to Encore!, Upper Crust Bakery's Wine and Dessert Bar. Both were fun and not too expensive.
Date Night In:
Jim's had his eye on perfecting his souffle making skills, so for our most recent date night at home, that's what we made for dessert. For dinner, I found a recipe in Fine Cooking for pasta with brussels sprouts, gorgonzola and brown-butter pecans. I altered the recipe, which I usually do, but this recipe was pretty fantastic. The brussel sproats are roasted, giving them a great flavor.
*Note: If you can't find gorgonzola, you can use blue cheese for a similar flavor.
Move an oven rack to the lower third of the oven and place a rimmed baking sheet on it. Preheat oven to 475 degrees F. Bring large pot of water to a boil.
Date Night In:
Jim's had his eye on perfecting his souffle making skills, so for our most recent date night at home, that's what we made for dessert. For dinner, I found a recipe in Fine Cooking for pasta with brussels sprouts, gorgonzola and brown-butter pecans. I altered the recipe, which I usually do, but this recipe was pretty fantastic. The brussel sproats are roasted, giving them a great flavor.
Pasta with Brussel Sprouts, Gorgonzola and Brown-Butter Pecans
4 c. brussel sprouts
3/4 lb. farfalle pasta (or any other fun-shaped pasta you like)
1 1/2 T. butter
1/2 c. chopped pecans
1/2 medium onion, minced
1 c. heavy cream
4-5 oz. gorgonzola cheese*
1 T. fresh lemon juice
3 1/2 T. olive oil
*Note: If you can't find gorgonzola, you can use blue cheese for a similar flavor.
Move an oven rack to the lower third of the oven and place a rimmed baking sheet on it. Preheat oven to 475 degrees F. Bring large pot of water to a boil.
Trim the brussel sprouts by taking any wilted outer leaves off and cutting off the bottom part. Slice the brussel sprouts lengthwise 1/4'' thick. In a large bowl, toss the brussel sprouts with the olive oil and salt and pepper. Take out the baking sheet and spread the brussel sprouts in an even layer on the sheet. Roast the brussel sprouts for 15-20 minuts. Turn halfway through.
While those are roasting, cook the farfalle until al dente. Meanwhile, melt 1/2 T. butter in a small skillet over medium heat. Add the chopped pecans and let cook until the butter is brown and bubbling. The pecans will toast as this happens, usually after 2-3 minutes. Remove from pan and set aside.
In a large skillet over medium heat, melt the remaining butter. Add the onions and let cook until they are softened, about 3 minutes. Add the heavy cream. While stirring, bring to a simmer. When it is at this point, take the skillet off the heat and add 3 oz. of the gorgonzola cheese to the cream sauce and stir until the cheese melts.
When the pasta is done and has been drained, toss the pasta together with the roasted brussel sprouts, the gorgonzola cream sauce and the lemon juice. Top with the brown-butter pecans and remaining gorgonzola cheese.
While those are roasting, cook the farfalle until al dente. Meanwhile, melt 1/2 T. butter in a small skillet over medium heat. Add the chopped pecans and let cook until the butter is brown and bubbling. The pecans will toast as this happens, usually after 2-3 minutes. Remove from pan and set aside.
In a large skillet over medium heat, melt the remaining butter. Add the onions and let cook until they are softened, about 3 minutes. Add the heavy cream. While stirring, bring to a simmer. When it is at this point, take the skillet off the heat and add 3 oz. of the gorgonzola cheese to the cream sauce and stir until the cheese melts.
When the pasta is done and has been drained, toss the pasta together with the roasted brussel sprouts, the gorgonzola cream sauce and the lemon juice. Top with the brown-butter pecans and remaining gorgonzola cheese.
*******
The lemon souffles were the perfect dessert. Jim did a great job! I don't think any of them fell.
Date Night Two:Starting at 7 p.m. Thursday-Saturday, Upper Crust becomes Encore, a wine and dessert bar. Featuring a menu almost completely made up of desserts and cocktails, it's for those with serious a sweet tooth. We got the Encore Fantasy, which features five of their most popular desserts: Strawberry Passion (strawberry ice cream cake), Chocolate Decadence (flourless chocolate cake), Seasonal Sorbet, Ultimate Sundae (fudge brownie) and handmade chocolates.
It was pretty good. What I liked most about it was getting to taste a lot of different desserts. If I go again, I will definitely pick from their list of individual desserts.
For a date, it's not badly priced. Of course, this is just dessert, so you'll have to eat dinner beforehand!
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