unwrapped valentines date

We weren't planning to celebrate Valentines Day mainly for 2 reasons. One is well, dad asked me to skip dinner dates, outings and escapades as long as my mom is in the USA. So there. Two is boyfriend doesn't celebrate Valentines Day for he believes that everyday should be special. I for one, don't really care. I'm not a big fan of Valentines Day as well (reminisces school days with everyone getting flowers and me not getting any. hark hark hark). So I gave up on that thought that Valentines Day should be special mainly because I was really sourgraping. Aguy Aguy.


He actually surprised me with my faaaave ChaTime milk tea and walked me home. Dad was cooking dinner and my sister wanted to kind of make Feb. 14 dinner special so she asked me to cook dinner. Daniel also joined us for the night so there. :)

I made Italian porkchops, mashed potato with gravy and sauteed some kernel corn on butter and topped it with flat leaf parsley. I also made a very easy dessert called Chocolate mug cakes topped with vanilla ice cream. Yes. I will post the recipe in a separate blog. :)

Note that photos are taken via iphone so please be forgiving. :)

 

And then here goes our vanity shot. Hahahaha! Daniel, I thought you least liked Valentines Day? :P

Giada de Laurentiis' Basic Marinara Sauce

I worship Giada's Basic Marinara Sauce for it can surprise you in so many ways!

You can use it as a dipping sauce for Mozzarella sticks. This appetizer/snack became a staple favorite after hoarding mozzarella cheeses from Costco. It was requested by the kids and kids at heart every gatherings. This simple yet playful dish is a must-try. Get Giada's recipe for Mozzarella sticks here.

And if you're up for more flavor, why not try it with Italian Porkchops? Or maybe pour it over pork chops and call it Pork Chop Parmegiana? Recipe for Porkchop is simple. Use the recipe for the mozzarella sticks and replace it with Pork Chops! 

Or you can pour of over pasta for a real Italian Red Sauce kick and top it with either of the two: Mozzarella sticks and Italian Pork Chops. Amongst all ways of enjoying your Marinara Sauce, this one is my favorite by far! The simplicity of the Marinara sauce doesn't overwhelm too much to the point that it steals the limelight from the pasta itself. According to Mario Batali, we should still enjoy the wonders of pasta(taste, texture) whilst savoring the sauce. Too much sauce will overkill any pasta dish. 

Marinara Sauce
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes (I used whole peeled tomatoes in mine. I like my sauce with a little bite in it)
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.

Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.

 Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

I usually cook 2 batches because I freeze the remaining 2 quarts for further use. This Marinara can be use as your basic sauce for Arribiata, Putannesca and etc. so you wanna make more than just 2 quarts!   

Note that all photos are still mine: #toolazytowatermark