From

The Ilea

Show that special someone you mean business.

ANNABEL COHEN

Special to the Jewish News

I

f you know what's good for you, you won't forget your sweetie next week. Okay, it's a
"Hallmark" holiday. Still, Valentine's Day has become an American tradition, not related
to any religion, celebrated each year, smack in the middle of February. Though it's not
really a holiday invented by any greeting-card company, you can bet that the card, Howe
and chocolate companies are eager make a few more bucks during the dry season betwee
New Year's Eve and the Mother's Day. And just try to make a reservation at a fancy restaurant.
On the other han • what's so bad about a litde reminder,to tell the ones you love that, ou
love them.
Forget that there really was at least one St. Valentine — nobody really knows the real histo-
ry of the holiday, though there are many versions. The fact remains, if you live in the U.S., the
U.K., Canada, Mexico, Australia and parts of South America and Europe, chances are you or
someone you know may be vexed if you don't acknowledge them in some way.
A most personal way to show your heartthrob you ,rnean business is to feed him. or her fro
your very own kitchen.
The following recipes are full of heart. Most are actually heart-themed, with either heart-
shaped ingredients or heart foods, like hearts of palm, artichoke hearts, romaine hearts and
more. Make one or all of these, or add some heart to your favorite recipes.

MUSHROOM AND GOAT CHEESE HEARTS
2 T. butter
1 cup chopped onions
1 t. minced garlic
1 pound button mushrooms, sliced thin
1/2 cup white wine
1 T. dried parsley flakes
1/8 t. cayenne pepper
salt to taste
1/4 cup half-and-half
pepper to taste
5-6 oz. herbed goat cheese
1/2 cup fresh grated Parmesan cheese
24 white bread hearts (cut with a cookie cutter
from good quality white bread)
Melt butter in a large nonstick skillet over medi-
um-high heat. Add onion and garlic and saute 3
minutes. Add mushrooms and cook, stirring fre-
quently until the mushrooms give up their liquid
and become almost dry again, about 10 minutes.
Add wine, parsley, cayenne pepper and salt and
cook until dry. Stir in half-and-half and adjust salt
and pepper to taste. Remove from heat and cool to
room temperature. (This mixture may be made up
to two days in advance).
Meanwhile, preheat oven to 350F. Arrange heart-
shaped bread slices on a baking sheet.
Bake the hearts until just beginning to color,
about 8-10 minutes. Remove from oven and cool
breads slightly (or you may make the toasts up to
one day ahead).
Divide the mushroom mixture among the bread
hearts, leaving the edges plain so that you can see
the heart shapes. Crumble the goat cheese over the
heats and sprinkle with Parmesan cheese.
Bake in the preheated oven until hot. Makes 24
appetizers.

HEARTS OF ROMAINE WITH
HEARTS OF PALM SALAD
Hearts of Romaine lettuce are the smaller leaves
closer to the core.
Dressing:
3 T Balsamic vinegar
2 T. fresh lemon juice
2 t. Dijon mustard
1 T. drained capers
1/2 t. dried tarragon
3 T. olive oil
salt and freshly ground pepper to taste
Salad:
2 cups (or large wedge) red cabbage
4 hearts of romaine, cores removed; split each haert
in two
1 can (14 oz.) hearts of palm, drained and cut into
thin circles
1/2 cup garbanzo beans or chickpeas
1/2 cup pecan halves, lightly toasted
1/2 cup fresh chopped parsley
1/2 cup fresh grated Asiago cheese, optional
Make dressing: Combine dressing ingredients in a
small bowl and whisk well. Set aside. (May be made
up to two days in advance and chilled.)
FROM THE HEART on page 86

67,
2/ 7
2003