Feb
12

How Are The Sac Foodies Spending V-Day?

Funny you should ask! We rounded up Valentine’s Day plans (and Valentine’s Day wishes) from a few of the Sac Foodies and thought we would share. We’d love to know your plans too, so leave us a comment below! And, check back tomorrow for a few last-minute Valentine’s Day ideas.

Jenna - I think it’s fun that Valentine’s Day falls on a Saturday this year so you can spend the whole day celebrating, rather than just an evening. We will be hitting up the Port & Chocolate tasting  at the Old Sugar Mill with some friends and then spending a laid back evening at our house. Maybe some board games? Catch Phrase is always a favorite! We’re looking forward to some delicious port and chocolate and good company this Valentine’s Day. – Jenna Kirkwood

Shelly - I hit the Nugget last night and picked up steak and shrimp for a Sizzling Garlic Shrimp recipe I saw on America’s Test Kitchen a few weeks ago. I can’t wait to try it myself. For sides we’re having fresh green beans, baked potatoes and roasted mushrooms. And, for dessert, we are dusting off the old fondue pot to do some dipping…with the little boys at the table, it will be a colossal chocolaty mess, guaranteed! - Shelly Kessen

Kim - We usually don’t make a big deal of Valentine’s Day, but since it falls on a Saturday this year we thought we definitely needed a date night. We made a reservation at Kru a few weeks ago and I’m really excited. I hear the Ziggy Roll (which is not on the menu) is delish! – Kim Bedwell

Christine - Like many holidays, I operate around a firefighter’s schedule, so this year we’ll be celebrating V-Day the day after.  We usually keep it low-key and make dinner at home, and prepare something a little special like whole crab (from the Nugget, of course).  In my fantasy world we would be going to the French Laundry – I WILL make it there one day! – Christine Moravec

Liz - I’ve never really had a full-fledged Valentine’s Day celebration and this year will be no exception (out-of-town guest coming in). But I can’t complain as I’ll be spending the day wine tasting in Napa and it doesn’t get much better than that. I think my ultimate Valentine’s Day wish would be to be whisked away to a private beach where I’d find a lounge chair and fruity drink with my name on it. Then again, that sounds pretty good for any day of the year! – Liz Conant

Maria - I’m in love with the idea of a whole day that’s marked for romance – but hold the cheesy, Harlequin novel elements. Unfortunately, Valentine’s Day is always so crowded. This year, we’re making homemade milk chocolate truffles, ordering take-out and watching a movie (my kids have requested “Titanic”). But, if I were to make a Valentine’s Day foodie wish, I have to admit, it seems a little tame: dinner at a place I’ve never been, like Biba or Mason’s; a bottle of Pinot Noir; something chocolaty for dessert; and – oh – a little blue box would be nice, too!

I saw this recipe in last week’s Sunday newspaper, and thought I would give it a try – it seems kid-friendly and fun. I plan to substitute milk chocolate for the semi- or bittersweet chocolate, since my family prefers the sweeter taste of milk chocolate. Hopefully, the recipe will still turn out well! – Maria Chacon

Romantic Chocolate Truffles

1/3 cup heavy cream
6 oz. dark (semi- or bittersweet) chocolate, very finely chopped
2 Tbsp. butter, very soft
Unsweetened cocoa powder

1. Bring the cream to a boil and pour it over the chocolate. Wait 1 minute, then whisk until the mixture is smooth and shiny. Whisk in the butter completely; cover and refrigerate for 3 hours or until firm
2. Scoop out teaspoonfuls of chocolate, then squeeze and roll them between your palms to form cherry-sized balls – a messy job, but fun. (If the chocolate is too hard to shape, leave it on the counter for 20 minutes.)
3. Roll the truffles around in a bowl of cocoa then toss them from hand to hand to shake off the excess. Cover and refrigerate until ready to eat.

Makes about 24 truffles.

Per serving: 60 calories, 5g carbs, 1g protein, 4g fat, 5mg cholesterol.

Recipe courtesy of Dorie Greenspan, Parade magazine, February 8, 2009.

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