happy love day!

I don't think there is anything more romantic than preparing food for the one you love. Never is that more true than on Valentine's Day. Truth be told, I will be celebrating this Valentine's Day with my precious nephew, Aidan, and the menu for me will consist of heart-shaped waffles and a heart layer cake. Nonetheless, I wanted to share some delicious and ultra-romantic recipes (hopefully a touch more sophisticated than waffles!) sure to inspire love and affection on Valentine's Day or any other day of the year.

White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 Tbsp white sugar
1/4 cup melted butter
1 10-ounce package frozen raspberries
2 Tbsp white sugar
2 tsp cornstarch
1/2 cup water
2 cups high quality white chocolate chips
1/2 cup half and half
3 8-ounce packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 tsp real vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 Tbsp sugar and melted butter. Press mixture together into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 Tbsp sugar, cornstarch and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees Farenheit. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 Tbsp raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 Tbsp raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 - 60 minutes, or until filling is just barely set. Turn off oven, open oven door, and allow to cool on oven shelf for an hour or so. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Chicken Pesto a la Lisa

1/2 cup chopped sun-dried tomatoes
6 chicken breasts, in strips
1/4 cup toasted pine nuts
1/4 cup crumbled feta
2 T grated Parmesan cheese
1 1/2 cups chicken broth
2 cloves garlic
1 Tbsp olive oil
3/4 cup basil pesto
2 tsp cornstarch
3 ounces feta cheese, crumbled
1 16-ounce package pasta

1. Soak tomatoes in chicken broth.

2. Cook chicken in oil with garlic in large skillet over medium heat until done.

3. Stir cornstarch into a couple Tbsp of chicken broth. Stir remaining broth, tomato, pesto, pine nuts and basil into skillet with chicken. Mix cornstarch mixture into sauce and cook until thickened. Add feta cheese and serve over pasta, sprinkled with Parmesan.

Note: Sometimes I also add some herbed cheese spread, such as Boursin. This changes the entire makeup of the dish, but makes it a delicious creamy sauce. It is my favorite variation on this recipe. When I do this, I add the Boursin cheese with the broth, tomato, pesto, pine nuts and basil.

Focaccia Bread

2 3/4 cup flour
1 tsp white sugar
1 tsp garlic powder
1 tsp dry thyme
1 pinch black pepper
1 cup water
1 tsp salt
1 Tbsp active yeast
1 tsp dry oregano
1/2 tsp dry basil
1 Tbsp vegetable oil
2 Tbsp olive oil
1 Tbsp Parmesan cheese
1 cup mozzarella cheese

1. In a large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in vegetable oil and water.

2. When dough has pulled together, turn out onto a lightly floured surface, knead until smooth and elastic. Lightly oil a large bowl, place doguh in bowl and turn to coat with oil. Cover with a damp cloth and let rise 20 minutes.

3. Preheat oven to 450 degrees. Punch dough down, seperate into two equal pieces. Place pieces on greased baking sheet. Pat into 1/2" thick rectangles. Brush tops with olive oil. Sprinkle with Parmesan and mozzarella cheeses. Bake for 15 - 20 minutes.