Thursday's DailyLobo

With Valentine's Day on Saturday, I want to help you plan a special dinner that is romantic and tastes amazing. And it'll only set you back $13.

With the economy in the dumps, a lot of people have cut back on spending. Valentine's Day doesn't have to be expensive; you just need a little time, effort and someone to impress.

When I was a senior in high school, I quit my job a few weeks before Valentine's Day without realizing the holiday was so close. I had planned on taking my girlfriend to a small, quaint restaurant in Santa Fe for Valentine's Day. I knew I wasn't going to be able to afford it, so I told her I had canceled the reservations and was going to cook her dinner instead.

To my surprise, she gave me a big smile and a kiss on the cheek. She said it sounded amazing and followed it with, "Wait, I didn't know you could cook like that."

I explained that I loved cooking and had always wanted to do something like this but never thought about it until it was too late.

I'd thought about a few cheap dishes and talked to my mom before coming up with the idea for basil pasta with a homemade white sauce - not to be confused with alfredo sauce. This dish has no cheese.

Now, this is very easy to make, and it looks as impressive as it tastes. Don't be afraid to add or subtract ingredients to your liking. The sauce is made from heavy cream, sun-dried tomatoes, fresh tomatoes, basil and red pepper flakes. And, as always, salt and pepper adds to the taste.

Chardonnay or pinot grigio will go great with the dish, and you can pick up a decent bottle at any grocery store for around $8.

My advice to you is to invite your significant other over to your place about half an hour before you're ready to eat and watch your sweetheart be amazed at your cooking skills. Plus, who doesn't love someone who can cook?

If you're a more adventurous and skilled cook, you can add a delightful cheesecake as a dessert. For the best cheesecake recipe ever, check out this column's accompanying blog at ColinCooks.blogspot.com.

Fettucini a la creme sauce

2 1/4 pints heavy cream ($2)
1 diced medium tomato (39 cents)
3-4 sun-dried tomatoes ($3 for a jar)
4-5 fresh basil leaves ripped in half ($1.50)
1 tablespoon olive oil
1 bag Al Dente-brand basil pasta ($3.50)
1 baguette ($2)
Bottle of chardonnay or pinot grigio ($8)

In a medium-sized saucepan, add the oil and bring to high heat. Place the basil and sun-dried tomatoes in the pan and cook for about 30 seconds, but don't let burn.
Add the cream, and bring to a boil. As soon as the dish reaches a boil, turn the heat down to low and simmer for three minutes. Turn off the heat, and allow to cool while pasta cooks. It will thicken slightly.

While the sauce is cooking, put on a pot of water big enough to hold the bag of pasta. Add a splash of olive oil to the water and bring to a boil.

Since the pasta cooks in only two minutes, you can't leave while it's cooking. When it is overcooked it tastes really gross.
The noodles should be al dente (just a little crunch in the very center) when finished. Strain the pasta and rinse under cold water for a few seconds, and let it drain.

After the pasta is done, reheat the sauce. When it reaches a simmer, add the diced tomatoes, and cook for 30 seconds more. Take off the heat, and you're finished.
Place a small amount of pasta in the middle of a large plate, and top with the sauce. Cut up the bread into diagonal pieces, and place on the plate with pasta. For a nice touch, cut a few butter slices and put on plate next to bread. Then sprinkle a bit of garlic powder over the butter.

Serve dish with a nice glass of wine and, voila, you're done. Welcome the smiles and kisses and enjoy.

Just don't forget the flowers.

j
I recently bought a Kitchenaid stand mixer after wanting one for a good eight years. With the Superbowl coming up my colleagues and I decided we would have a potluck since we put out a paper that night. For a dessert I decided I would make cheesecake - from scratch. I've always wanted to make a cheesecake but never had the right equipment to do so.

I like to find simple basic recipes and adapt them to my own creation. For the Cheesecake I found a recipe by Joy the Blogger I tried the recipe out once as is and there was nothing left to do to perfect this recipe. It is amazing. I love cheesecake but usually have a fruit cheesecake - raspberry is my favorite - but with this dessert it needs nothing but itself.

I decided to make it again after taste testing with some friends. The second one came out even better and my fellow colleagues at The Daily Lobo loved it, and the Superbowl potluck was a success. (I'll be posting another awesome recipe from that party soon)


Ok now for the fabulous recipe.

I was surprised how few ingirients were in a cheesecake, but that's why it is so good, its simple.

OK you will need the following items and ingredients:



For the filling:

• 20oz. Cream cheese (2 1/2 packages)room temperature
  
• 2 1/2 c. sugar
• 3 eggs
• zest of 1 small lemon approx 1/3 tsp.
• 3 tbs lemon juice
• 1 tsp. pure vanilla extract
  
• 2 c. heavy cream (or whipped cream)
• 3 tbs cornstarch
  

For the crust:

• 2 c. + 2 tbsp. graham cracker crumbs
• 5 tbs. melted butter
• 1/3 cup brown sugar

Other Items:

• 10in. spring form pan
• rubber spatula
• stand mixer with paddle attachment
• heavy duty tinfoil
• large roasting pan for a water bath (large enough to put the cheesecake pan in)

Put your oven on and pre-heat to 325 degrees. Wrap the pan in tinfoil all the way up the sides. Use at least two pieces of foil. You don't want to let the water from the water bath seep into the bottom of the cheesecake and ruin the crust.

In a medium sized mixing bowl combine the graham cracker crumbs and brown sugar. Add the butter and mix with a fork.



Try to get as many of the brown sugar clumps worked out. But try to mix the mix delicately at the same time.


Dump the crumbs into the spring form pan and spread it around the bottom. Using the tips of your fingers begin compressing the crumbs into the dish. You should have enough to go up the sides about 1/4 to 1/2 an inch., but don't press to hard, don't over think it. Place the pan into the oven for around 5-8 minutes. The crumbs will turn a golden color take out and place off to the side to cool down the crumbs will harden once they cool down.



While the crust is in the oven start working on the feeling. In your mixer combine the cream cheese, vanilla and sugar, beat until combined and creamy. Scrape sides of bowl as necessary.
On a low speed add the eggs one at a time and do not add the next until the first is fully incorporated.

Add the cornstarch and cream, beat on high for 3-5 minutes until creamy and light, it looks like the consistency of frosting.


Add the lemon zest and lemon juice, mix on low until just incorporated.

Pour the mix into the crust and spread with a spatula. Put the cheesecake pan in the roasting pan andplace it into the 325 degree oven.


Add hot water until it reaches half way up the side of the cheesecake(This is why it is important to make sure your foil has sealed the outside of the pan.)


Bake for an hour. The cheesecake will melt and start to settle. You will know when its done because the top of the cheesecake will firm on the top and when you shake the pan the center should jiggle like jello. It will set and harden once it is in the fridge. Keep the cheesecake in the roasting pan for half an hour. Take the cheesecake out of the water and take the foil off. Dry off sides and place in the refrigerator. You should chill the cheesecake for a least six hours and for best results, over night.

Once the cheesecake has chilled take the side of the spring form pan off. Using a large knife press down into the cake and pull all the way out, do not pull up or you will take a lot of the cheesecake with you. After each slice wipe the knife off and run under warm water for a nice clean result.

Serve.

Watch people look at you in amazement and wonder where you learned to cook so well.