Valentine’s Day

Last night Alex and I continued our tradition of eating pizza to celebrate Valentine’s Day. In years past we’ve tried Gialina and Delfina in SF and Via Tribunali in Seattle. It’s hard to imagine that this was our seventh Valentine’s Day together. Instead of going out, we opted to make our own pizza. Well, Alex made it and I ate it. As you can see below, he did a great job!

It was a delicious concoction of taleggio cheese, garlic, parmesan cheese, white beans, and radicchio. The recipe was inspired from one we’d made in the past. Tonight I’m going to use up the rest of the dough and try to make a margherita pizza. Stay tuned for hideous photos…

For dessert, I made Nigella Lawson’s molten chocolate babycakes which are always a win. I added some fresh strawberries (no winter in California = strawberry season in February!) and vanilla ice cream and we were licking our bowls clean in minutes.

Recipe, courtesy of Nigella

  • 1/4 cup soft unsalted butter, plus more for greasing
  • 12 ounces best dark chocolate
  • 1/2 cup sugar
  • 4 large eggs, beaten with a pinch of salt
  • 1 teaspoon vanilla extract
  • 1/3 cup flour
  • 6 individual pudding moulds, buttered baking parchment
  1. Unless you are making these up in advance, preheat the oven to 400 degrees, putting in a baking sheet at the same time. Lay 3 of the molds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
  2. Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
  3. Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven.
  4. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.
  5. Serve these with whipped double cream, the same unwhipped in a jug, creme fraiche, creme anglaise or vanilla ice cream.
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