Valentines Dinner for 2?!
Answers: am making dinner for my husband for Valentines day instead of going out for dinner. I am an experianced cook and am very comfortable in the kitchen. I am looking for any ideas for an exciting new entree to make, something pretty moderate to difficult, delicious, and athestically pleasing. All suggestions would be greatly appreciated...Sides are also welcome. Serious answers only!
Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
1 quart chicken stock
2 tablespoons extra-virgin olive oil, divided, plus some for drizzling
2 tablespoons butter, divided
1 small onion, chopped
2 cloves garlic, chopped
1 cup Arborio rice
1/2 cup white wine
1 cup peas, defrosted
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
2 tablespoons chopped fresh mint leaves, plus a few sprigs for garnish
Handful flat-leaf parsley, chopped
4 loin lamb chops, each 1 1/2 inches thick
1 shallot, thinly sliced
1/2 cup black cherry all fruit preserves (recommended: Polaner brand)
3 tablespoons balsamic vinegar
1/2 teaspoon cracked black pepper, eyeball it in your palm
Salt
Place the stock in a small pot and warm it up over medium low heat.
Place an oven rack 8 inches from broiler and preheat broiler to high.
Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more. Add wine and cook it all away, 1 minute. Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving. Add in cheese, chopped mint and parsley just before serving.
When the risotto is half-cooked, 10 minutes from being done, drizzle the chops with extra-virgin olive oil and arrange on a slotted broiler plan. Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat. Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallots 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper. Heat to a bubble then remove from heat and add remaining pat of butter. Whisk butter into sauce.
Season the risotto with salt to taste. Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry pepper glaze over the chops and garnish plates with extra sprigs of mint.
Grilled Baby Vegetables
6 baby zucchini, halved lengthwise, 1/2 pound
2 to 3 baby eggplants, thinly sliced lengthwise, 1/2 pound
12 baby portobello mushrooms, criminis
1/2 lemon, juiced
2 rounded teaspoons Dijon mustard
2 teaspoons grill seasoning, 2/3 palm full (recommended: Montreal Steak Seasoning blend by McCormick)
1 tablespoon Worcestershire sauce, eyeball it
1 large clove garlic, crushed
3 tablespoons extra-virgin olive oil
Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter.
Chocolate-Amaretto Pave
3/4 cup plus 1/2 cup heavy cream
4 ounces semisweet or bittersweet chocolate, finely chopped
6 ounces white chocolate, finely chopped
1 store-bought or homemade pound cake, crust trimmed, sliced horizontally
2 to 3 tablespoons Amaretto liqueur
Amaretto Crème Anglaise, recipe follows
Chocolate curls or mint sprigs, for garnish
Place the heavy cream in a small saucepan and bring to a simmer.
Place the semisweet chocolate in a small heatproof bowl. Place the white chocolate in a separate small heatproof bowl. When the cream has come to a simmer, pour 3/4 cup of the hot cream over the semisweet chocolate and let sit for 1 minute, undisturbed. Pour the remaining hot cream over the white chocolate and allow to sit for 1 minute. Whisk the semisweet chocolate-cream mixture until smooth. Repeat with the white chocolate mixture. Cover both bowls loosely with plastic wrap and transfer to the refrigerator. Chill, stirring occasionally, until both mixtures have cooled and thickened but are still pourable. One at a time, beat each mixture with an electric mixer until soft peaks form. Do not overbeat – the mixture should appear smooth, glossy, and just barely stiff, not clumpy or dry.
Lightly grease a 3 by 5-inch individual loaf pan or small rectangular terrine and line with plastic wrap.
Carefully spoon half of the semisweet chocolate mixture into the bottom of the pan, smoothing the mixture into the corners. Trim two of the pound cake slices so that together they form 1 layer that precisely fits the size of the pan and press lightly onto the top of the chocolate mixture. Brush the cake with some of the Amaretto. Spoon all of the white chocolate mixture carefully into the pan and use a spoon or spatula to smooth the top and force mixture into the corners. Top with a layer of pound cake as before and brush with some of the Amaretto. Spoon the remaining semisweet chocolate onto the top and smooth as before. Top with another layer of pound cake and brush with Amaretto. Bring the extra plastic wrap up over the sides of the pan and cover the top of the pave. Press lightly to compact slightly. Transfer to the refrigerator until thoroughly chilled, at least 3 hours or up to overnight.
When ready to serve the pave, gently remove from the pan by grasping the plastic wrap and pulling upward. Transfer to a small serving plate and set upright so that the narrower edge is now on top. Using a warm knife, slice the pave into 1/2-inch slices and divide between serving plates. Spoon the Amaretto Crème Anglaise over and around the pave and garnish with chocolate curls or a sprig of fresh mint, as desired.
Serve immediately.
Amaretto Crème Anglaise:
2/3 cup heavy cream
1 large egg yolk
1 1/2 tablespoons sugar
2 tablespoons Amaretto liqueur
Prepare an ice bath by filling a medium metal bowl with ice and water.
Place the cream in a small saucepan and bring to a simmer over medium heat. Remove from the heat.
In a small bowl, beat the egg yolk and sugar until pale and thick, about 1 minute. Slowly drizzle in the hot cream, whisking constantly. Return the mixture to the pan and, stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon.
Remove from the heat and add the Amaretto. Strain through a fine mesh sieve into a clean bowl and place in an ice bath, stirring until cool.
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming, and refrigerate until well chilled, about 2 hours. Serve cold.
white chocolate mousse
http://www.chocolate-playground.com/choc...
Valentine's Day Salmon Steaks with White Wine Sauce
8 oz (2) Salmon Steaks
2 ts Cooking Oil
White Wine Sauce:
1 tb Butter or Margarine
1 ts Cornstarch
1 x Dash White Pepper
1/2 c Half Half Light Cream
1 ea Lge. Beaten Egg Yolk
2 tb Dry White Wine
1 x Seedless Green Grapes (Opt.)
Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place salmon steaks in the browning dish. Microwave, covered, on 100% power for about 30 seconds. Turn the salmon steaks and microwave, covered, on 50% power about 3 minutes or until the salmon flakes easily when tested with a fork.
Let salmon steaks stand, covered, while preparing the wine sauce.
For the wine sauce: In a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or until melted. Stir in the cornstarch and white pepper. Stir in light cream.
Microwave, uncovered, on 100% power for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute.
Stir half the hot cream mixture into the beaten egg yolk.
Return all to the 4-cup measure. Microwave, uncovered, on 50% power for 1 minute, stirring every 15 seconds until mixture is smooth. Stir in dry white wine.
Transfer the salmon steaks to a serving platter and spoon the wine sauce over top.
Garnish with seedless green grapes, if desired.
Valentine's Day Cornish Game Hen with Kasha Stuffing
2 ea Rock Cornish game hens
1/2 ea lemon
Salt and pepper
4 ea strips bacon
3/4 c red wine
Kasha Stuffing:
1 c buckwheat groats
1 ea egg (slightly beaten)
2 c boiling water
3 ea strips bacon (cut in pieces)
4 tb butter
1 ea medium onion (chopped)
1 ea clove garlic (minced)
1/2 ea green pepper (chopped)
1/4 lb mushrooms (chopped)
1 ts oregano
1/2 ts sage
Salt and pepper to taste
Rub birds inside and out with lemon and sprinkle well with salt and freshly ground pepper.
Preheat oven (450 degrees F.).
Fill cavities with the Kasha stuffing. Close opening with skewers.
Place birds, breast side up, on rack in open roasting pan and cover breasts with bacon. Cool for 15 minutes.
Reduce heat to 325 degrees F. and add red wine. Roast for 35 to 40 minutes, basting often (like every 15 minutes, if possible); add more wine if necessary.
For Kasha Stuffing:
Mix the groats with beaten egg; add to frying pan over high heat. Stir constantly until grains separate, then add the boiling water.
Cover pan, reduce heat, and simmer for 30 minutes.
Meanwhile, fry the bacon in another large frying pan.
When bacon is lightly browned, push to one side and add the butter. Let this sizzle and add onion, garlic , green pepper, and mushrooms; stir constantly.
Add oregano, sage, and salt and pepper. Reduce heat and add the cooked groats. Mix well, adjust seasoning, and remove from heat.
Kasha is frequently called buckwheat groats. It is made from buckwheat grain and then roasted, which gives it a delicious nut-like flavor.
Aside from being a tasty stuffing for poultry, this recipe makes an excellent side dish in place of rice, potatoes, or noodles.
OR check those out
http://www.bellaonline.com/articles/art8...
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Here are a couple different menu ideas.
http://www.real-restaurant-recipes.com/v...
http://www.real-restaurant-recipes.com/v...
The site also has many other recipe ideas. Check out the site map (below).
Well pasta is always romantic. A girl I worked with made this baked ziti for us one day and it was great. Here's the recipe!
1 pound Ziti
1 yellow onion
1 pound ground round (or italian sausage)
3 minced garlic cloves (I just use the jarred stuff)
1 26oz jar of spaghetti sauce (Prego parmesan and garlic is great)
1/2 cup grated parmesan cheese
1 15oz container ricotta cheese
1 cup mozzarella (although, I buy a bag w/2 cups and use it all)
Preheat oven to 400. Boil your ziti. In a VERY large pot brown your meat and onion together then drain. Add garlic and let it simmer together for a few minutes. Add pasta sauce and ziti and remove from stove. Let this sit together for a few minutes. Add the cheeses and stir, then spread into an 9x13 dish and sprinkle with some remaining mozzarella. Cook for about 15 minutes, or until you can tell the cheese is fully melted.
You could serve this with a cesar salad and some garlic bread. Very romantic!! Hope you enjoy!
Poached Maine lobster salad over a spring mix, garnished with hearts of palm and julienne of red and yellow peppers, topped with a champagne, dijon vinegarette.
Black and White Tournedos of Beef and Veal - sauteed tournedo of veal stuffed with stone crab meat and topped with a light zinfandel reduction, suateed prime tournedo of beef stuffed with a duxell of black and white trump mushrooms and topped with a roasted tomato bernaise.
Souffle potatoes
Haricot verts
Trio of dessert Souffle's(raspberry, chocolate, grand mariner)