Valentine's Chocolate Dessert for Two

Here's one of my favorite dessert recipes for two the two of you- Chocolate Souffles. These desserts aren't difficult- just follow the directions carefully. Chocolate with 60- 70 % cocoa solids provide a deep flavor and lots of antioxidants. Separate the egg carefully so there is not yolk in with the white and the white will whip easily.

Chocolate Soufflés

As soon as they come out of the oven, whisk these delights to the table. Although they are fabulous on their own, for added impact, make a small opening in the puffed center and pour in a little Chambord liqueur.

Makes 2 servings

2 ounces bittersweet chocolate, chopped
½ cup whipping cream
3 tablespoons sugar, divided
1 egg yolk
1 egg white, room temperature
Pinch of salt

Heat the oven to 350 degrees F. with an oven rack in the center. Butter a 2-cup baking dish generously and sprinkle with sugar.

Place the chocolate and whipping cream in a small saucepan and cook over low heat until the chocolate melts. Stir once or twice until chocolate is melted.

Whisk the egg yolk and 1 tablespoon sugar in a small bowl until it lightens. Slowly whisk about ½ of the chocolate mixture into the egg yolk. Whisk the warmed egg mixture into remaining chocolate mixture. Cook over low heat, stirring constantly until mixture thickens. Add vanilla and cool to warm.

Beat the egg white and salt in a small mixing bowl until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff peaks form when the beaters are lifted. Fold into the chocolate mixture.

Spoon the soufflé into the prepared dish.

Bake 23 to 30 minutes or until puffed and the center is set and no longer looks moist. Sprinkle with powdered sugar. Serve warm.

Tip: The soufflé can also be baked in two buttered and sugared ramekins or custard cups

Copyright by Pat Sinclair, 2009 www.PatCooksandBakes.com

Valentine's Dinner for Two

When I think of a special Valentine’s dinner, my first choice is often beef tenderloin but this year when everyone has budget concerns I'm substituting pork. Pork tenderloin, a lean, healthy cut of pork is just the right size for two servings. Let it stand 5 minutes after roasting so that the juices are absorbed. The pork and the sweet potatoes bake at the same temperature and require about the same time. Add a simple salad and dinner is complete.

Pork Tenderloin with Cinnamon Scented Sweet Potatoes and Apples

Makes 2 servings

1 (3/4 lb.) pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 teaspoons balsamic vinegar
½ teaspoon salt
Pepper

1 sweet potato (about 12 oz.), peeled and sliced
1 apple, peeled, cored and sliced
2 tablespoons orange juice
2 tablespoons firmly packed brown sugar
1 tablespoon flour
½ tsp. cinnamon
¼ tsp. salt
1 tablespoon cold butter

Combine the mustard, maple syrup, vinegar, salt and pepper if a food storage bag and mix. Add pork. Seal the bag and let stand 30 minutes or up to 4 hours. Heat the oven to 375 degrees F.

Remove the pork from the marinade and pat dry. Place on a rack in a small baking pan. Bake 40 to 45 minutes or until meat reaches 160 degrees F. Loosely cover with aluminum foil and let meat stand 5 minutes before slicing.

While the pork is baking, lightly spray a 1-quart casserole with nonstick cooking spray. Arrange the sweet potatoes and apples in the bottom. Sprinkle with the orange juice.

Combine the brown sugar, flour, cinnamon and salt in a small bowl. Cut in butter until it resembles coarse crumbs. Sprinkle over the sweet potatoes. Cover and bake 30 minutes. Uncover and continue baking until fork tender, about 20 minutes. Keep warm.


A digital thermometer with a probe is the easiest way to have perfectly cooked meat and well worth the investment. Because the incidence of trichinosis is almost nonexistent, pork no longer needs to be cooked until well done. Insert the probe into the center of the meat. Cooking to 160 degrees F. results in juicy tender pork.

Ask for Sustainable Fish

Last night we had fish for dinner. It was a combo I had prepared from Let's Dish and included a piece of fish, two scallops, shrimp and some vegetables that had been wrapped in foil and frozen. It was seasoned with dried dill and was very convenient since all I had to do was bake it.

I have no idea what kind of fish was included which brings up the point of sustainable seafood. As consumers we must ask questions of our fishmonger and of chefs in restaurants as to the source of fish and make choices to promote sustainability. One a fish becomes popular such as sea bass, hi8gh demand by consumers depletes the oceans. Mercury in fish from the polution of local waters is also a health concern.

I'm trying to serve fish at least once a week and am asking more questions before I buy.

A good source of information is the Monterey Bay Aquarium seafood watch. Go to www.montereybayaquarium.org