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Niloo Sarshar, Hestan Home Economist, stocked the refrigerator at Hestan headquarters with some of her favorite Valentine’s Day ingredients. Then, she set about testing and perfecting her menu for the big day. The ever-growing crowd of taste testers gathered around Niloo at the Hestan range can attest that she has created a certified stunner.
The Shrimp and Asparagus Pappardelle is an absolutely lovely dish, and the kiss of Saffron Cream Sauce sends it over the moon. The aromas of simmering white wine and saffron will fill the kitchen, convincing your date that you are working much harder than you actually are.
Make the Tiramisu the night before so it can really absorb the flavors of rum and espresso – and you can actually spend time with your valentine.
Shrimp and Asparagus Pappardelle with Saffron Cream Sauce
2 tablespoons olive oil
½ pound peeled and deveined 21/30 shrimp
½ pound pappardelle pasta
1 cup asparagus, cut into ½-inch pieces
Pinch of saffron threads
¼ cup chicken stock, warmed
½ cup dry white wine
½ cup heavy cream
Kosher salt and black pepper
2 tablespoons butter
Chives, for garnish
1) Bring a large stockpot of water to a boil.
2) Meanwhile, in a sauté pan, heat olive oil and add shrimp. Cook for 1-2 minutes per side, until barely pink and cooked through. Set shrimp aside.
3) Once water has boiled, add pasta and cook according to package instructions. During the last minute of cooking add chopped asparagus. Drain pasta once cooked.
4) While the pasta is cooking, make the sauce.
5) Add saffron threads to chicken stock and allow to bloom.
6) In the same sauté pan used for the shrimp, add white wine and simmer until reduced by half.
7) Once wine is reduced, add chicken stock, heavy cream, salt, pepper and zest of 1 lemon.
8) Cook sauce until simmering, then whisk in butter.
9) Add cooked pasta and asparagus to pan with sauce and cook on medium-high heat until pasta begins to absorb sauce. Add in shrimp just to warm through.
10) Before serving, squeeze juice of half of a lemon over pasta and split between two bowls. Garnish with chopped chives.
8 oz. mascarpone cheese, room temperature
¼ cup granulated sugar
1 egg yolk, room temperature
3 tablespoons dark rum
½ cup heavy cream
½ cup espresso or brewed strong coffee, cooled
2 tablespoons dark rum
2 tablespoons granulated sugar
12 ladyfinger cookies
Cocoa powder for dusting
Strawberries and shaved chocolate, for garnish
1) In the bowl of a stand mixer with a whisk attachment, beat all ingredients for Mascarpone Cream together until smooth. Cream will be thick, but slightly runny.
2) Mix together items for soaking liquid in a small bowl.
3) Dip ladyfingers into espresso mixture one at a time, soaking for 1-2 seconds. Don’t allow ladyfingers to soak too long or they will fall apart. Place ladyfingers into the bottom of two martini glasses.
4) Once ladyfingers have formed a single layer on the bottom of the glasses, spread a layer of cream over the cookies.
5) Repeat with another layer of cookies and another layer of cream. Continue until glasses are filled to the top.
6) Cover the top of the glasses with plastic wrap and refrigerate the Tiramisu for at least 4-6 hours, but overnight is always better.
7) Just before serving, dust top with cocoa powder and garnish with strawberries and chocolate curls.