A taste of Colorado for Valentine’s Day date night

Colorado has recently been announced by The Michelin Guide as the newest destination for culinary excellence.

Joining us this morning, all the way from Tavernetta, an award winning restaurant in Denver, was Executive Chef Cody Cheetham with a couple of recipes you can make at home for a Valentine’s Day date night.

Braised Lamb Sugo

Ingredients:
60 grams olive oil
1 kilogram lamb shoulder, cubed
1 large carrot, small diced
1 celery stalk, small diced
1 medium yellow onion, small diced
6 cloves of garlic, finely chopped
30 grams tomato paste
250 milliliters dry red wine (Chianti if available)
250 milliliters chicken stock
1 can of crushed tomatoes (28 oz)
2 bay leaves
2 sprigs of rosemary
6 sprigs of thyme
Kosher salt and black pepper in a peppermill
½ cup grated pecorino romano
259 gram package of pappardelle pasta

Equipment:
● Dutch oven
● Tongs
● Wooden spoon or spatula
● Cutting board
● Kitchen twine
● Large pot and a pasta strainer
● Saute pan

Cooking Directions:

Pat the lamb dry with paper towels and season with salt and pepper.
Heat half the olive oil in the dutch oven and brown the meat on all sides. Once the meat is browned, remove it from the pan and set aside. Add the remaining olive oil to the dutch oven and brown your mirepoix,
stirring frequently.
When the vegetables are well caramelized, add the lamb back and then the tomato paste.
Cook for another few minutes, stirring well, and then deglaze the pan with the white wine. Use your spoon to scrape up the browned bits on the bottom of the pan and allow the wine to reduce by two thirds. Add in the crushed tomatoes, stock, and the bundle of herbs and bring to a simmer.
Cover the dutch oven and put in a preheated oven at 165* Celsius for approximately two and a half hours. Once the meat is tender, put it back on the heat and reduce the liquid while using your spoon to break apart the meat.
Check the seasoning and add the desired amount of salt at this time.
While the sauce is cooking, boil a pot of salted water and cook the pasta until al dente. Spoon a hearty amount of ragu into a saute pan over medium heat. Pull the pasta directly from the water and drop it into the ragu.
Finish cooking the pasta in The sauce, stirring to coat with the ragu.
Serve the pasta immediately, garnishing each plate with a generous sprinkling of Pecorino Romano.

Insane Strawberry Tiramisu

Ingredients:
4 large egg yolks
500 grams mascarpone
125 grams heavy whipping cream
100 grams granulated sugar
1 cup plus a tablespoon strawberry liqueur (Giffard Crème de Fraise des Bois)
250 grams strawberry jam, seedless
500 grams fresh strawberries, trimmed and sliced
1 package (24 count) ladyfinger cookies

Equipment:
● 8″x8″ baking dish
● Kitchenaid stand mixer with whisk attachment
● Rubber spatula
● Mixing bowl
● Cutting board
● Paring knife

Cooking Directions:
In the bowl of the stand mixer, combine the mascarpone, heavy cream, sugar, and a tablespoon of strawberry liqueur.
Mix on low, adding the egg yolks one at a time until they are fully incorporated. Turn the speed up to medium and whip until a thick mousse forms, then chill until needed.
Next, combine 1 cup of strawberry liqueur with the strawberry jam and stir together, forming a strawberry syrup. If it is too thick, add a little water or more strawberry liqueur to thin it out.
Dip the lady finger cookies into the syrup one at a time and layer them in the bottom of the baking dish. Top the cookies with half the mascarpone mousse and smooth into an even layer with a spatula. Next arrange the sliced strawberries in a single layer over the mascarpone. Then dip the remaining cookies in the syrup and arrange in a single layer over the berries, pressing down gently.
Top with the rest of the mascarpone and spread evenly, then arrange the rest of the sliced strawberries over the top.
Chill for at least two hours before serving.