Romancing the Kitchen
February 7, 2008

We’ve all heard the axiom that the way to a man's heart is through his stomach. But did you know that the way to a woman's heart is through her ear? If you really want to get your honey's heart a hoppin' this Valentine's Day all you have to do is nuzzle in and say  "Darling, why don't I make us a special dinner tonight?" Call me crazed by cupid’s arrow, but there is nothing sexier than a man cooking in the kitchen– all that focus, passion, and love pouring into the food. It's a beautiful thing. You’ll win your Valentine’s heart by preparing this simple but special Bolognese Sauce (bo—lo—naze). As the pots clang and your love’s ears buzz, prep some garlic bread. When you begin to whip up the chocolate hazelnut apricots please remain alert—your date may flat out faint from astonishment. Even if you don’t happen to find yourself particularly in love on this holiday, be the cupid of your own kitchen and treat yourself to a delicious meal.

Jeff’s Bolognese Sauce
In a large skillet heat 1 tablespoon of olive oil. Add I cup chopped onion and 1 cup diced carrot; sauté for 15 minutes. Add 4 chopped garlic cloves, sauté for 2 minutes more. Deglaze pan with a mixture of 3 ounces each of vodka, orange juice, and water. Add a 25.5–ounce jar of Muir Glen organic fire roasted tomato pasta sauce. Add large pinches of dried basil and oregano. Season sauce with pinches of kosher salt, and a small pinch of red pepper flakes. Cover and simmer on very low for 20 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Heat another skillet and fry 1 pound of lean hamburger, breaking up the meat into small chunks. Drain the excess fat and add meat to the sauce. Boil 1 pound of dried pasta for 10 minutes; drain. To finish the sauce, taste for seasoning and then lightly stir in 2 tablespoons of mascarpone cheese. Portion out pasta into bowls, top with sauce, and sprinkle freshly grated Parmesan cheese on top. Serves 2 for dinner and 2 for breakfast.

Chocolate Hazelnut Apricots
Toast a handful of hazelnuts or almonds in the toaster oven for 2 minutes. Cool and seal in a plastic sandwich bag. Crush the nuts. In a glass bowl combine 2 teaspoons of vegetable oil and 6 ounces of best quality dark chocolate chips; microwave until just melted, 2 minutes. Choose 8–10 nicely shaped dried apricots. Dip half of the fruit section into the chocolate, and then dip chocolate part into the nuts. Place on a cookie sheet lined with parchment. Wedge a few festive pieces of fruit into scoops of vanilla ice cream garnished with a fresh mint sprig.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008