Shortly after Abby arrived, I put the Barefoot Contessa in front of her and asked her to pick something out she'd like to make. She oohed and awed, culminating in a definitive choice: Chive Risotto Cakes. She also wanted me to make my spaghetti for her (a sauce that pales in comparison to my father's, but it's pretty good for what it is), and I decided to teach her how to make the rosemary bread. Sunday was the day we busted into my kitchen, and many pots, pans, knives, and cutting boards later, we had a rather impressive, satisfying meal. Abby actually said the risotto cake was one of the best things she's ever tasted. They were yummy, and we both practically fell in love with fontina cheese. That stuff is amazing.
We ended our kitchen adventures with chocolate-covered strawberries. I am now fully convinced that this traditional Valentine's treat need not be bought at the local chocolatier: You CAN make these, and the result is dang close to the professional. We used Ghirardelli 60% cacao bittersweet chips, and that superior grade of chocolate delivered once again. The Beantown Baker suggested placing the post-dipped strawberries in a styrofoam ball (hence the toothpicks), and I should have heeded that note. Oh well. We still had quite the product, and Abby's boyfriend was perfectly happy with our creation. Jordan, thanks again for letting Abby be my Valentine this year.