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DATE NIGHT

cook:

1 h 30 min

Picture for DATE NIGHT

6,072,249 views  Mix and match this week’s recipes for your very own personalized date night menu. Candles, rose petals, and amorous poetry not included.

2 Servings

US

original

metric

INGREDIENTS

For the Crostini

1 loaf of Italian bread or baguette

As needed extra virgin olive oil

For the White Bean Dip

¼ cup extra virgin olive oil, divided + more to finish

1 small shallot, finely minced

2 garlic cloves, minced

1 tsp fresh sage, chopped

½ tsp fresh thyme, chopped

1 can (15.5 oz) cannellini beans (white kidney beans)

2 tbsp fresh lemon juice

1 tsp lemon zest

⅛ tsp cayenne pepper

to taste kosher salt

to taste freshly ground black pepper

1 tbsp chives, chopped

As needed crostini

For the Caponata

1 small eggplant

2 tsp kosher salt + more to taste

3 tbsp olive oil, divided

1 small onion, diced

1 celery stalk, sliced

2 garlic cloves, minced

1 red pepper, diced

2 medium tomatoes, seeded and diced

1 tbsp capers, drained

2 tbsp pitted green olives, chopped

1 tbsp sugar

2 tbsp red wine vinegar

½ cup water

To taste freshly ground black pepper

2 basil leaves, thinly sliced

As needed crostini

For the Ricotta Crostini

8 oz ricotta

As needed crostini

2 oz Marcona almonds

As needed honey

For the Pasta Dough

7 ½ oz all purpose flour

5 oz eggs

1 tsp kosher salt

For the Squash Ravioli Filling

2 cup pre peeled and cubed butternut squash

1 small shallot, peeled and halved

3 large garlic cloves, peeled

2 sprigs thyme, stems removed + chopped

3 sage leaves, chopped

½ tsp freshly ground black pepper + more to taste

½ tsp kosher salt + more to taste

1 tbsp olive oil

1 tbsp maple syrup

2 oz mascarpone cheese

1 tsp white wine vinegar

For the Browned Butter Sauce

8 tbsp unsalted butter

1 tbsp olive oil

4 fresh sage leaves

2 garlic cloves, minced

to taste kosher salt

to taste freshly ground black pepper

½ lb pasta, cooked + pasta water reserved

½ cup parmesan, grated

For the Pork Sausage Filling

1 tsp extra virgin olive oil

8 oz spicy Italian sausages, casings removed

5 oz ricotta

1 oz parmesan, grated

1 egg, beaten

For the Broccoli Rabe Pesto

1 tbsp salt

As needed water

¼ lb broccoli rabe (after leaves and stems have been trimmed)

¼ cup walnuts, toasted

2 cloves garlic

6 tbsp olive oil

1 tsp salt

½ cup parmesan cheese, grated + more for serving

½ lb pasta, cooked + pasta water reserved

3.5 sun dried tomatoes, roughly chopped

For the Four Cheese Filling

2 oz parmesan cheese, grated

2 oz asiago cheese, shredded

4 oz low moisture full fat mozzarella, shredded

6 oz ricotta

4 basil leaves, finely chopped

¼ tsp dried oregano

¼ tsp freshly grated nutmeg

1 egg, beaten

1 tsp kosher salt

1 tsp freshly ground black pepper

For the Vodka Sauce

1 tbsp olive oil

1 small onion, chopped

2 garlic cloves, minced

⅜ tsp crushed red pepper flakes (depending on your spice level)

1 can (6 oz) tomato paste

⅓ cup vodka

½ tsp dried oregano

¾ cup heavy cream, room temperature

to taste kosher salt

to taste freshly ground black pepper

2 oz pancetta, thinly sliced

½ lb cheese tortellini, cooked + reserve pasta water

½ cup pecorino cheese, grated

For the Flourless Chocolate Cake

⅓ cup water

4 ½ oz sugar, divided

6 oz bittersweet chocolate, chopped

1 oz cup cocoa powder

½ tsp kosher salt

4 ½ oz unsalted butter, cubed and softened (68°F)

½ tsp optional: instant espresso powder

3 eggs

½ tsp vanilla extract

As needed, room temperature water

For the Raspberry Coulis

0.5 pt raspberries, rinsed

½ cup granulated sugar

1 tbsp water

1 ½ tsp Grand Marnier

For the Bourbon Caramel

1 cup sugar

1 tbsp light corn syrup

⅓ cup water

½ cup heavy cream, room temperature

1 tsp kosher salt

⅓ cup bourbon

For the Crème Anglaise

5 oz milk

5 oz heavy cream

½ tsp kosher salt

1 vanilla bean, seeds scraped out and reserved

3 large egg yolks

3 tbsp sugar

¼ oz unsalted butter

DIRECTIONS

1.

For the Canape Course

1.

For the Crostini

1.

Cut the bread into 1/8 inch slices at a 45 ° angle.

1 loaf of Italian bread or baguette

2.

Transfer the slices to a large rimmed baking sheet with a rack.

3.

Brush the slices with a light coating of olive oil.

As needed extra virgin olive oil

4.

Bake at 400°F for 5 minutes or until golden brown.

5.

Remove the crostini from the oven and let cool to room temperature.

6.

Serve with your choice of topping.

7.

For the White Bean Dip

1.

In a large skillet, heat half the olive oil over medium heat.

⅛ cup extra virgin olive oil, divided + more to finish

2.

Add the shallot and cook for 2 minutes, or until translucent.

1 small shallot, finely minced

3.

Add the garlic and fresh herbs, cook for 1 minute, or until fragrant.

2 garlic cloves, minced

1 tsp fresh sage, chopped

½ tsp fresh thyme, chopped

4.

Add the beans and toss the mixture. Cook for 30 seconds and then turn off the heat.

1 can (15.5 oz) cannellini beans (white kidney beans)

5.

Add the lemon juice and lemon zest.

2 tbsp fresh lemon juice

1 tsp lemon zest

6.

Transfer the mixture to a food processor, add the cayenne, salt and pepper to taste, remaining oil and lemon juice. Process until pureed and smooth.

⅛ tsp cayenne pepper

to taste kosher salt

to taste freshly ground black pepper

⅛ cup extra virgin olive oil, divided + more to finish

7.

Refrigerate until ready to use.

8.

Serve with chives, drizzle of olive oil, and crostini.

1 tbsp chives, chopped

As needed crostini

9.

For the Caponata

1.

Adapted from NYT Cooking

2.

Prepare a large rimmed baking sheet with a single layer of paper towels.

3.

Cut the eggplant into 1 inch slices. Toss the slices with salt.

1 small eggplant

1 tsp kosher salt + more to taste

4.

Transfer the slices to the prepared baking sheet. Allow to sit for 15-20 minutes.

5.

Line a separate large baking sheet with parchment paper. Pat the eggplant slices dry and toss them with olive oil.

1 tbsp olive oil, divided

6.

Transfer the slices to the second baking sheet and roast at 400°F for 15 minutes, then flip the slices and cook for an additional 10-15 minutes.

7.

Allow the eggplant to cool and then chop them into ½ inch cubes.

8.

In a large skillet, add olive oil and heat over medium heat.

1 tbsp olive oil, divided

9.

Add the onion and celery, and cook until the onions are tender, about 4-5 minutes.

1 small onion, diced

1 celery stalk, sliced

10.

Add the garlic and cook for 30 seconds, or until fragrant.

2 garlic cloves, minced

11.

Add olive oil, red pepper, tomatoes, capers, olives, sugar, vinegar and water. Cook for another 30 minutes or until all the vegetables are very tender and the mixture has thickened.

1 tbsp olive oil, divided

1 red pepper, diced

2 medium tomatoes, seeded and diced

1 tbsp capers, drained

2 tbsp pitted green olives, chopped

1 tbsp sugar

2 tbsp red wine vinegar

½ cup water

12.

Season with salt and pepper to taste.

To taste freshly ground black pepper

kosher salt + more to taste

13.

Allow to cool to room temperature and then, refrigerate until ready to use.

14.

Serve with basil leaves and crostini.

2 basil leaves, thinly sliced

As needed crostini

15.

For the Ricotta Crostini

1.

Spread a large spoonful of ricotta on each crostini.

8 oz ricotta

As needed crostini

2.

Add a few almonds to each crostini and finish with a drizzle of honey.

2 oz Marcona almonds

As needed honey

3.

Serve immediately.

4.

For The Pasta Course

1.

For the Pasta Dough

1.

Combine flour, salt, and eggs in a food processor.

7 ½ oz all purpose flour

5 oz eggs

1 tsp kosher salt

2.

Process for 60 seconds until a dough ball forms.

3.

Remove the dough from the processor and form it into a ball.

4.

Wrap the dough tightly and rest for a minimum of 1 hour at room temperature or up to overnight in the fridge.

5.

Using a pasta roller, work in batches to roll out the dough. Start on the widest setting and decrease the size by two settings with every roll. Roll until the dough reaches the second thinnest setting (or to your preference).

6.

Cut, fill, and shape the dough as desired.

7.

For the Squash Ravioli Filling

1.

Combine the butternut squash, shallot, garlic cloves, thyme, sage, salt, pepper, olive oil, and maple syrup in a large bowl, toss to combine.

2 cup pre peeled and cubed butternut squash

1 small shallot, peeled and halved

3 large garlic cloves, peeled

2 sprigs thyme, stems removed + chopped

3 sage leaves, chopped

½ tsp freshly ground black pepper + more to taste

½ tsp kosher salt + more to taste

1 tbsp olive oil

1 tbsp maple syrup

2.

Transfer everything to a small rimmed baking sheet and cover with aluminum foil.

3.

Cut holes into the top of the foil. These will act as steam vents.

4.

Roast at 400°F for 30-40 minutes.

5.

Remove the baking sheet from the oven and carefully remove the tin foil. Allow the squash to cool completely.

6.

Puree the roasted vegetables and herbs in a food processor. Fold in the mascarpone cheese and white wine vinegar.

2 oz mascarpone cheese

1 tsp white wine vinegar

7.

Cover and refrigerator until ready to use.

8.

Allow the filling to come to room temperature before using.

9.

For the Browned Butter Sauce

1.

Add the butter and oil to a large skillet.

8 tbsp unsalted butter

1 tbsp olive oil

2.

Heat over medium heat and cook until the milk solids have browned about 8-10 minutes.

3.

Reserve at room temperature until ready to use (up to 2 days).

4.

Reheat the browned butter in a medium skillet until frothy.

5.

Add the sage leaves and garlic. Cook until the sage leaves are crispy, about 3-5 minutes.

4 fresh sage leaves

2 garlic cloves, minced

6.

Season sauce to taste with salt and pepper.

to taste kosher salt

to taste freshly ground black pepper

7.

Add the cooked pasta and toss to combine. Add pasta water to help the sauce coat the pasta.

½ lb pasta, cooked + pasta water reserved

8.

Top with parmesan cheese, serve immediately.

½ cup parmesan, grated

9.

For the Pork Sausage Filling

1.

In a large skillet, heat olive oil over medium-high heat until shimmering.

1 tsp extra virgin olive oil

2.

Add the ground sausage meat and cook until browned on one side. Break up the large chunks with a potato masher or wooden spatula. Continue cooking until the sausage is fully cooked.

8 oz spicy Italian sausages, casings removed

3.

Transfer the cooked sausage to a bowl and let cool.

4.

Meanwhile, combine the cheese and egg in a bowl. Add the cooled sausage and fold to combine.

5 oz ricotta

1 oz parmesan, grated

1 egg, beaten

5.

Refrigerate until ready to use.

6.

For the Broccoli Rabe Pesto

1.

Fill a large pot of water half full with water. Bring to a boil.

1 tbsp salt

As needed water

2.

Meanwhile, prepare a large ice bath.

3.

Add the broccoli rabe to the pot and cook for 2 minutes.

¼ lb broccoli rabe (after leaves and stems have been trimmed)

4.

Using tongs or a slotted spoon, remove the broccoli rabe from the pot and place in the prepared ice bath.

5.

After 10 minutes, remove the broccoli rabe from the ice bath and pat dry.

6.

Add the broccoli rabe, walnuts, garlic, olive oil, and salt to a food processor. Process until well combined but not entirely smooth.

¼ cup walnuts, toasted

2 cloves garlic

6 tbsp olive oil

1 tsp salt

7.

Fold in the parmesan cheese and reserve in the fridge until ready to use.

½ cup parmesan cheese, grated + more for serving

8.

In a large skillet, heat the pesto until liquid and heated through.

9.

Add the cooked pasta and ¼ cup pasta water, toss to combine and emulsify the sauce. Add more pasta water to adjust the thickness of the sauce.

½ lb pasta, cooked + pasta water reserved

10.

Finish with the sun-dried tomatoes and parmesan cheese.

3.5 sun dried tomatoes, roughly chopped

parmesan cheese, grated + more for serving

11.

For the Four Cheese Filling

1.

Combine all ingredients in a bowl and stir to combine.

2 oz parmesan cheese, grated

2 oz asiago cheese, shredded

4 oz low moisture full fat mozzarella, shredded

6 oz ricotta

4 basil leaves, finely chopped

¼ tsp dried oregano

¼ tsp freshly grated nutmeg

1 egg, beaten

1 tsp kosher salt

1 tsp freshly ground black pepper

2.

Cover and refrigerator until ready to use.

3.

Allow the filling to come to room temperature before using.

4.

For the Vodka Sauce

1.

In a large skillet, add olive oil and heat over medium heat until shimmering.

1 tbsp olive oil

2.

Add the onion and cook for 2-3 minutes, or until the onions are translucent.

1 small onion, chopped

3.

Add the garlic and red pepper flakes, and cook for another 30 seconds, or until fragrant.

2 garlic cloves, minced

⅜ tsp crushed red pepper flakes (depending on your spice level)

4.

Add the tomato paste and stir to combine with the onion and garlic. Cook for 2 minutes.

1 can (6 oz) tomato paste

5.

Turn off the heat and add the vodka to deglaze. Once incorporated, add the oregano and return the heat to medium and cook until the sauce is reduced by half.

⅓ cup vodka

½ tsp dried oregano

6.

Turn the heat to low and slowly add the heavy cream, stir to combine.

¾ cup heavy cream, room temperature

7.

Season to taste with salt and pepper.

to taste kosher salt

to taste freshly ground black pepper

8.

Reserve in the refrigerator until ready to use.

9.

In a large skillet, heat olive oil until shimmering.

1 tsp olive oil

10.

Add the pancetta and cook until crispy, about 5 minutes. Transfer the pancetta to a small bowl and reserve.

2 oz pancetta, thinly sliced

11.

Add the chilled vodka sauce to the skillet and cook until heated through.

12.

Add the cooked pasta and ¼ cup pasta water, toss to combine and emulsify the sauce. Add more pasta water to adjust the thickness of the sauce.

½ lb cheese tortellini, cooked + reserve pasta water

13.

Finish with the reserved pancetta and parmesan cheese.

½ cup pecorino cheese, grated

14.

For the Dessert Course

1.

For the Flourless Chocolate Cake

1.

Line the bottom and sides of 4 (6 oz) ramekins with parchment, then spray generously with non-stick cooking or baking spray.

2.

In a small pot, add the water and sugar. Over medium-high heat, stir the mixture consistently until all of the sugar is dissolved. Then without stirring, bring the syrup to a boil.

⅓ cup water

3 oz sugar, divided

3.

Meanwhile in a medium bowl, combine the chocolate, cocoa powder, salt, butter, and espresso powder (if using).

6 oz bittersweet chocolate, chopped

1 oz cup cocoa powder

½ tsp kosher salt

4 ½ oz unsalted butter, cubed and softened (68°F)

½ tsp optional: instant espresso powder

4.

Once boiling, pour the hot syrup over the chocolate mixture. Let sit for 30 seconds and then, stir to combine. If there are still a few unmelted pieces, let the mixture sit for another minute and then, stir to combine.

5.

In the bowl of a stand mixer, combine the eggs, vanilla, and the remaining sugar. Start whisking on low speed, once frothy, turn the speed up to high and whip until ribbon stage. The mixture should have thickened and tripled in volume.

1 ½ oz sugar, divided

3 eggs

½ tsp vanilla extract

6.

Add the chocolate mixture. Fold with a plastic spatula until completely homogenous.

7.

Pour the batter into the prepared ramekins. Place them inside a 10-inch cake pan* and transfer to a 300°F oven. Before closing the oven door, fill the 10-inch pan with enough water so that the water level is even with the level of batter in the ramekins.

As needed, room temperature water

8.

Bake for 60-70 minutes or until the sides of the cake are set but the center is just the slightest bit wobbly. Be careful when removing the cake, as the water bath will be quite hot.

9.

Remove the cake from the water bath and allow to cool on a rack until room temperature (this will take several hours).

10.

Once cooled, remove the parchment sides and invert the ramekins over a plate, then remove the bottom circle of parchment. Serve with your choice of sauce, powdered sugar, and/or whipped cream.

11.

*a 13x9 inch baking pan will also work.

12.

For the Raspberry Coulis

1.

In a small saucepan, combine the raspberries, sugar, and water.

0.5 pt raspberries, rinsed

½ cup granulated sugar

1 tbsp water

2.

Over medium heat, stir the sauce. Gently mash the raspberries as they cook to release more juice.

3.

Once the mixture is at a simmer, reduce the heat to medium-low and cook for an additional 5-6 minutes or until slightly thickened.

4.

Pass the sauce through a fine mesh sieve, add the Grand Marnier, and then allow it to cool to room temperature before refrigerating.

1 ½ tsp Grand Marnier

5.

Serve within 1 week of making the sauce.

6.

For the Bourbon Caramel

1.

Combine the sugar, water, and corn syrup to a small high-sided pot.

1 cup sugar

1 tbsp light corn syrup

⅓ cup water

2.

Heat the sugar solution until the sugar is dissolved. Cover and bring to a boil.

3.

Once at a boil, remove the lid and continue cooking until the mixture turns a medium amber color.

4.

Remove from heat, add the heavy cream, and stir to combine.

½ cup heavy cream, room temperature

5.

Let the caramel sit for 2 minutes and then add the salt and bourbon.

1 tsp kosher salt

⅓ cup bourbon

6.

Allow to cool to room temperature before refrigerating.

7.

Serve within 2 weeks of making the sauce.

8.

For the Crème Anglaise

1.

Combine the milk, heavy cream, and salt in a small pot.

5 oz milk

5 oz heavy cream

½ tsp kosher salt

2.

Bring the milk mixture to a simmer.

3.

Meanwhile, whisk together the egg yolk, sugar, and vanilla seeds. Do not do this too far ahead of time because the sugar will dehydrate the egg yolks.

1 vanilla bean, seeds scraped out and reserved

3 large egg yolks

3 tbsp sugar

4.

Slowly, add in the heated milk mixture to the yolks while stirring constantly. Once two thirds of the milk mixture is incorporated, return the yolk/milk mixture to the sauce pot.

5.

Cook on very low heat, while stirring constantly, until the mixture reaches 180°F (nappe).

6.

Turn off the heat and add the butter. Stir to incorporate and then allow the sauce to cool to room temperature.

¼ oz unsalted butter

7.

Wrap with plastic wrap directly on the surface of the sauce and refrigerate. Serve within 2 days of making the sauce.

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