You are making a roux which will eventually
thicken the sauce. Now add the wine and
stir or wisk in until the flour forms a paste
about 2 minutes. Now add the tomatoes
and the chicken broth. Bring the mixture to
a boil and reduce the heat to a simmer.
Cover and cook for about 35 minutes or
until the chickenis cooked through.

If the sauce is too thick add a little more
stock. Check the seasoning and add salt
and pepper as you like. Let cool and
refrigerate over night.

Campanelle Pasta
with Parsley Butter

Prepare the butter the day ahead. This can
be used for other things such as on a
steak or other meat.

1 C. packed coarsely chopped fresh Italian
flat leaf parsley
2 t. packed grated lemon peel
1 garlic clove peeled
½ c. unsalted butter room temperature.
Finely chop the parsley, lemon peel and
garlic in a food processor.

Add butter and process until well blended
but not melted. Add salt and black pepper
to taste. Cover and refridgerate. Bring to
room temperature before using.

---------------------------










Pasta

1 lb. Campanelle (trumpet shaped pasta)

Cook pasta as directed. Drain. Transfer to
individual bowls and toss with the parsley
butter-top with the reheated chicken ragu.
Garnish with a drizzle of extra virgin olive
oil and garnish with parmesan cheese.

Cook pasta as directed. Drain. Transfer to
individual bowls and toss with the parsley
butter-top with the reheated chicken ragu.
Garnish with a drizzle of extra virgin olive
oil and garnish with parmesan cheese.


Continued Below
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
Chocolate Molten Lava Cake for Two

Non stick vegetable spray
8 ounces bittersweet chocolate chopped
5 T. unsalted butter
1 T. grated orange peel
3 Large eggs
Pinch of salt
Powdered sugar
Preheat oven to 375 degrees

Spray round 6 ½ diameter heart shaped
baking dish with nonstick spray. Stir chocolate
and butter in medium metal bowl over sauce
pan of simmering water until melted and
smooth or this can be done in a microwave
oven in a microwaveable bowl. Stir in orange
peel. Remove bowl from over water. Using
electric mixer, beat eggs and salt in large
bowl until tripled in volume, about 5 minutes.
Fold ¼ of egg mixture into lukewarm
chocolate mixture to lighten. Gently fold
chocolate mixture into remaining egg mixture
just until blended. (Do not over blend or
mixture will deflate)
Transfer batter to prepared pan. Bake until
sides are set and center is soft (this is the
molten part) about 25 minutes. Ovens vary in
temperature so check often to be sure.
Transfer to a rack Cool only 3 to 4 minutes.
Use a spatula and ring the outside of the
cake to release it from the side of the pan.
Now invert onto the serving plate. Decorate
with chocolate sauce and top with store
bought good qualitylike Haggan Das
Chocolate (or even vanilla) Ice Cream and a
dusting of powdered sugar.
Spicy Chicken and Andouille Sausage
Ragu on Campanelle Pasta
with Parsley Butter
(2 servings with left overs)

5 chicken thighs with skin and bones removed
2 T. Olive Oil
1 lb. Andouille sausage cut
into ½ inch thick rounds
2 T. Unsalted Butter
2 medium carrots peeled and ¼ inch dice
1 rib of celery ¼ inch dice
½ green bell pepper ¼ inch dice
1 large white onion peeled and ¼ inch dice
¼ cup chopped fresh marjoram
4 garlic cloves minced
¼ t. dried crushed red chili flakes
¼ c. All Purpose Flour
1 c. dry white wine
2-14 oz. cans of Muir Glen Fire
Roasted Diced Tomatoes
2 c. Chicken Stock
Salt and Black Pepper to taste

Cut the chicken thighs into quarters making sure
all skin, fat and bones are removed. Heat oil in a
heavy large pot over medium high heat. Sprinkle
chicken with salt and pepper. Working in
batches, sauté in pot until browned about 6-10
minutes per batch. Transfer chicken to a bowl.
Add sausage to the pot and sauté until brown
about 6-10 minutes.

Using a slotted spoon, transfer to the same bowl
as the chicken. Add the butter to the remaining
oil and add the next 7 ingredients and sauté
until translucent about 10 minutes. Now add the
flour and stir cooking for 2 minutes while stirring
the whole time so you don’t burn the flour but do
cook out the raw flour taste.

continued top of next column
So until the next time we meet and discuss the finer
things in life and love-
Live Long, Love Often,
Be Happy and Eat Well
Cynthia
and as always,......remember you can do it!
Just read the recipe twice and go slow.
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
This is a very busy month! Mardi Gras and Valentines
day, oh my. This month is full of good food and love is in
the air or it should be. Where shall we spend our time
cooking and for whom? I think I would like to combine
the two into one great meal New Orleans as the entrée
and Valentines Day Chocolate for the dessert. Love is
passion so I want something spicy that will bring on the
heat of the moment and get things going; I choose Spicy
Chicken and Andouille Sausage Ragu on Campanelle
Pasta with Parsley Butter.  To cool things a bit and bring
on the endorphins and sensual arousal a molten lava
cake with double chocolate ice cream and chocolate
dipped strawberries(the strawberries are for AFTER!)
One of the great things about this menu is it can be
made the day before and reheated for service(this
leaves time for OTHER THINGS) Remember to keep this
day stress free so plan and shop ahead of time. Let’s
start with chocolate dipped strawberries.





Chocolate Dipped
Strawberries



4 long stemmed Driscole Strawberries
8 ounces dark chocolate chips
8 ounces white chocolate chips

Melt the dark and white chocolate chips in separate
bows in the microwave. Be careful you don’t burn the
chocolate. Wash and dry the strawberries and clip the
stems to about 2 inches long. Holding the strawberry by
the stem dip it all the way into the white chocolate but
don’t get the leaves at the top in the chocolate. Now
place on a tray lined with wax or parchment paper.
When dry or set holding by the stem again dip one side
and then the other so as to make a V shaped of white
chocolate left and the dark chocolate will be the tuxedo
part of the strawberry. Now take a tooth pick and pick
up some dark chocolate and draw the bowtie and
buttons of the shirt on the white V part of the shirt. You
have just made Tuxedo Chocolate Dipped Strawberries.
Place these in the refrigerator over night but remove to
room temp when you start dinner.



(Continued below)
Please try this I’m sure you will be happy. Enjoy not only Valentine’s Day but every
day with the one you love, the one you have chosen to be with for all eternity and if
you don’t have a special someone vow to make this the year you find your sole mate.
Treat them with the same love, honest and respect you want from them.
God Bless and Bon Appetito