arts & entertainment >> food Serve up some love. I n my book, food equals love. Each time I feed someone, I feel like I'm offering up a culinary kiss and a warm hug. In fact, when it comes to demonstrating love in any fashion, I say, "Yes, yes, yes!" While the religious signifi- cance of Valentine's Day is, for the vast majority, a mystery, the celebration continues more than ever. For many, the holiday means dinner: a sweet, roman- tic repast with a loved "one" or "ones:' And, more than ever, it's becoming a family affair. So rather than offer recipes for two, I've doubled the pleasure with this week's SEA BASS WITH CAPERS AND TOMATOES 2 Tbsp. olive oil 1 cup chopped onions 1 tsp. minced garlic 4 cups sliced red-skin potatoes, unpeeled kosher salt and pepper to taste 2 cups fresh diced tomatoes 1 cup chopped red bell pepper 1 Tbsp. capers, drained '/2 cup dry white wine four 5-oz. portions of sea bass ground paprika (garnish) 1 cup chopped fresh parsley (garnish) menu. The following recipes serve four, and the dessert serves way more than that so you can spread the love. There's a delicious, savory sea bass (feel free to sub- stitute salmon if you wish). And the green beans are slightly sweet, with added pine nuts for interest. And finally, no Valentine's Day is complete without chocolate. This torte, flourless and gluten-free, with a hint of coffee and the tartness of raspberry preserves, packs a cocoa wallop so even the most chocoholic of us will feel the chocolate love. ❑ lemon or lime, cut into wedges (garnish) ' Heat the oil in a large nonstick pan over medium-high heat. Add the onions and garlic, and saute for about 5 minutes until the onions are softened. Remove from heat, and set aside to cool. Preheat oven to 400 degrees. Spray a large baking dish with nonstick cook- ing spray. Spread the onion and garlic mixture over the bottom of the dish. Arrange the potato slices over the onions, overlapping them if necessary. Sprinkle salt and pepper over the pota- toes. Sprinkle the tomatoes, red pepper and capers over the potatoes. Pour the wine around the vegetables. Cover the pan with foil, and bake for 30 minutes. Remove from the oven, and arrange the fish pieces over the vegetables. Sprinkle a little salt and pepper over the fish. Cover the pan well with foil, and bake for another 20 minutes or until the fish is cooked through. To serve, arrange a portion of fish in the center of a dinner plate. Arrange the vegetables around the fish. Sprinkle paprika and parsley over the fish and around the edge of the plate, and serve with a wedge of lemon. Repeat with remaining fish and vegetables. Alternately, serve the dish from the oven, sprinkled with the paprika and parsley. Makes 4 servings. BALSAMIC ROASTED GREEN BEANS WITH PINE NUTS Easy and elegant. 1 lb. green beans, trimmed of stem ends only 2 Tbsp. balsamic vinegar 2 Tbsp. olive oil 1 Tbsp. grainy Dijon mustard % cup pine nuts kosher salt and pepper to taste Preheat oven to 450 degrees. Toss all the ingredients together in a large bowl until the beans are coated. Arrange them in a single layer (if possi- ble) on a baking sheet. Roast uncovered for 10 minutes. Remove from oven to cool. Serve at room temperature. Makes 4 servings. FLOURLESS CHOCOLATE RASPBERRY LOVE TORTE This cake has a lot of chocolate. And a lot of butter. But it also serves a lot of people, so don't be afraid. 1 package (12 oz.) semisweet choco- late chips 4 squares (1 oz. each) unsweetened chocolate Ph cups (3 sticks) butter, melted V2 cup strong coffee 1% cups sugar 7 large eggs Ph cups (12 oz.) seedless raspberry preserves or jam, melted 2 cups fresh whipped cream, sweet- ened or unsweetened Preheat oven to 350 degrees. Line a 10-inch springform pan with parchment paper. Wrap a large layer of foil on the outside of the pan (this will keep water from seeping inside the pan). Set aside. Place a pan large enough to hold the springform pan in the oven, and add 1 inch of hot water. Combine chocolate chips, chopped chocolate squares and butter in a large microwave-safe bowl. Microwave on high for 2 minutes. Stir with a spoon or spatula until smooth. Stir in the coffee until smooth. Set aside. Beat the sugar and eggs in the bowl of an electric mixer for about 3-5 min- utes until mixture triples in volume and forms a thick ribbon when the beaters are lifted. Add the chocolate mixture, and beat just until it is incorporated into the egg mixture. Pour batter into the prepared pan. Place the springform pan in the large pan of hot water. Bake for 50 to 60 minutes until the top of the cake is dry and doesn't jiggle when shaken lightly. Remove from water bath. Cool completely, cover and chill for 2 or more hours, up to 2 days. To serve, run a knife around the perimeter of the pan and release the springform collar. Place the torte on a serving dish. Cut into thin wedges, and serve with whipped cream and melted preserves. Makes 20 or more servings. All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com . 30-Minute Solution from page 43 RUSH-HOUR CHILI Chili was stuck in my mind as a long-sim- mering, multi-ingredient, Sunday kind of dish until I realized you can make a darn good chili with just 10 ingredients, in under 30 minutes, with barely any chop- ping. While pared down in ingredients, and time, this bowl of goodness has all the belly-warming, boldly-flavored appeal you expect. Served with a simple green salad, it's an ideal meal to help ease the transition from a busy weekday to a relax- ing evening. 44 February 13 • 2014 J111 Chili: 1 medium onion 1 Tbsp. canola oil 3 cloves garlic 1 lb. lean ground beef (90 percent lean or higher) 2 Tbsp. chili powder % tsp. cayenne pepper 1 28-oz. can crushed tomatoes 11/2 cups water 2 15-oz. cans no salt-added red, kid- ney, black or pinto beans For serving: '/3 cup reduced fat sour cream (or parve sour cream) 2 Tbsp. fresh cilantro leaves To make the chili, dice the onion then heat the oil in a large heavy pot over medium-high heat. While the oil is heat- ing, mince the garlic. Add the beef, onion and garlic to the pot, and cook, breaking up with a spoon, until the meat is no lon- ger pink, about 4 minutes. Stir in the chili powder and cayenne. Add the tomatoes and the water, raise the heat to high and bring to a boil, and then lower the heat to medium and simmer for 10 minutes. Drain and rinse the beans. Add the beans to the pot, and simmer for 5 minutes more. If desired, serve with a heaping Tbsp. of regular or parve sour cream and a sprinkle of cilantro. Makes 4 servings. From Weekend Wonders: Delicious, Healthy Dinners in 30 Minutes or Less by Ellie Krieger (Houghton Mifflin Harcourt)