I need a Dinner recipe for Valentine's Day?!
Answers: I want to make my husband a good dinner for Valentine's and ideas would be great thanks in advance
i'm making cheese fondue for my boyfriend. its a lovely and intimate meal which is also quite light so you arent too full for eh some valentine activities. heres my recipe:
1 clove garlic, halved
350ml dry white wine, such as Sauvignon Blanc
300g Gruyère cheese, grated
300g Emmental cheese, grated
3 tsp cornflour
2-3 tbsp Kirsch
Freshly ground black pepper
large baguette, cut into bite-sized cubes
Method
1. Rub the cut side of the garlic clove around the inside of your fondue pot. Discard the garlic.
2. Add the wine and bring it to the boil on a medium heat on the stove. Turn the heat down and add the cheese in handfuls, stirring until it melts.
3. Mix the cornflour with the Kirsch, and stir into the cheese. Cook for 2-3 minutes, stirring, until it is thick and creamy, then remove from the heat. Add pepper to taste.
4. Fondue should have a smooth, thick-sauce texture. If it is too thin, add more cheese, or stir in a little more cornflour, blended with wine. If it's too thick, stir in warmed white wine. If the fondue separates, keep stirring and it should recover. If not, add a squeeze of lemon juice or a teaspoon of cornflour dissolved in wine.
5. Move the pot to a burner on the table. Stirring often to keep the fondue smooth, spear the bread on fondue forks and dunk into the cheese.
I would check out the food network website they have a lot of great recipes!
Serve his favorites
Shepherd’s Pie
1 onion, diced
1 tablespoon olive oil
1 lb. lamb, minced
1 clove garlic, crushed
1 large carrot, diced
1 beef stock cube
1 lb. chopped tomatoes
1 tablespoon corn flour
3 tablespoons tomato puree
pinch of salt and pepper
2 lb. potatoes
1 stick butter
If made with beef, it would be known as cottage pie.
Firstly, heat the olive oil in a pan, add the onion, garlic and carrot and cook until soft. Add minced lamb and stock cube, then cook until the mince is brown and shows a crumbly texture. Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened.
Meanwhile, peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste.
Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp.
Delicious topped with melted cheese.
My husband is getting spaghetti carbonara. Here is the recipe I am trying out (never made it before!). I amserving it with steamed asparagus, champagne, crusty French bread... and a finale of warm brownies & coffee:
Spaghetti alla Carbonara Recipe Courtesy of Mario Batali
Show: Molto Mario
Episode: Lazio & Roma I
1/2 medium onion, finely chopped
4 ounces pancetta, chopped into 1/4inch cubes
1/2 cup cream
4 eggs
1/4 cup freshly grated pecorino plus 1/4 cup
1 pound spaghetti # 5 Barilla
4 tablespoons freshly ground black pepper
Bring 6 quarts water to boil and add 2 tablespoons salt.
Place onion and pancetta in a 12 inch to 14 inch saute pan and cook over medium heat until both onions and pancetta are translucent, about 8 to 10 minutes. Add cream and cook 1 minute. Separate eggs, being careful to keep yolks whole. Cook spaghetti according to package instructions and drain well. Put hot pasta into pan and toss over medium heat until coated. Add 1/4 cup pecorino and stir through. Remove from heat and vigorously stir in egg whites. Divide among 4 plates and top each with 1 yolk. Divide remaining grated cheese and black pepper atop each portion and serve.
Lemon and Parsley Spaghetti With Shrimp
2 servings
15 min 5 min prep
Ingredients:
6 ounces spaghetti, reserve 2 tablespoons of cooking water
2 tablespoons olive oil
5 ounces large raw shrimp, peeled and thawed if frozen
1 lemon, juice and zest of
1/4 cup flat leaf parsley, roughly chopped
1 pinch salt
1 pinch pepper
Directions:
1.Boil the pasta.
2.Meanwhile, heat the oil in a large pan.
3.Add the shrimp and quickly fry until they are evenly pink.
4.Throw in the lemon zest and juice, parsley and 2 tablespoons of the pasta cooking water, salt and pepper.
5.Heath through.
6.Drain the spaghetti and add to the pan.
7.Toss everything together.
8.Serve with lemon wedges, if desired.
Very romantic dinner!!!!!!!!!!
For desert
Chocolate Covered Strawberries with Champagne
Purchase your favorite Champagne and chill.
Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)
Chocolate dip: Buy a jar or Nutella, European chocolate hazelnut spread (available in specialty and grocery stores in Atlanta as well as Harry's.) Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream.
Serve your Valentine Im sure he will love it!
Hope this is helpful!
Serve the following with a green salad, roasted potatoes and steamed whole green beans and cheesecake for dessert.
Crimson Cherry-Glazed Holiday Hens
Prep: 20 minutes
Cook: 20 minutes
Roast: 60 minutes
Ingredients
4 24-ounce Cornish game hens
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sliced or chopped shallot
2 tablespoons butter
1 12-ounce jar red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
1. Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)
2. Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.
3. To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.
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Scarlet-Swirl Cheesecake
Prep: 45 min.
Chill: 6 to 24 hr.
Bake: 1 hr.
Cool: 15 min. + 30 min. + 1 hr.
Stand: 15 min. + 30 min. + 1 hr.
Ingredients
1/2 cup butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1-1/4 cups all-purpose flour
1/4 cup finely chopped pecans
1 cup granulated sugar
2 tablespoons cornstarch
1-1/2 cups fresh cranberries
1 cup orange juice
2 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
4 eggs
1 cup whipping cream
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
1 teaspoon vanilla
1/2 cup dairy sour cream
Directions
1. Preheat oven to 350F. For crust: In a small bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and the 1/2 teaspoon vanilla; beat until fluffy. Add the 1-1/4 cups flour and the pecans. Beat just until combined (don't over beat). With floured hands, press dough onto the bottom and 1-1/2 inches up the side of a 9-inch springform pan. Bake for 10 to 12 minutes or until lightly browned. Cool on a wire rack while preparing filling.
2. For sauce: In a medium saucepan, stir together 1 cup granulated sugar and the cornstarch. Stir in the cranberries and the 1 cup orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove half of the sauce (about 1 cup) and let stand at room temperature to cool slightly. Cover and chill remaining sauce until serving time.
3. Place the 1 cup cooled sauce in a food processor or blender. Cover and process or blend until smooth ( you will have 3/4 cup sauce). Set aside.
4. For filling: In a large bowl, combine cream cheese, 1 cup granulated sugar, the carton of sour cream, and the 2 tablespoons flour. Beat with an electric mixer on low to medium speed until combined. Add eggs. Beat just until combined (don't over beat). Using a wooden spoon, stir in whipping cream, orange peel, the 1 tablespoon orange juice, and the 1 teaspoon vanilla (filling will be slightly thin).
5. Pour about half of the filling into the crust-lined pan. Drizzle pureed sauce over the filling in the pan. Carefully pour the remaining filling into the pan, covering the sauce as much as possible. Place springform pan in a shallow baking pan. Bake about 1 hour or until the center appears nearly set when gently shaken.
6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours.
7. Just before serving, top wedges of the chilled cheesecake with some of the chilled sauce and dollops of the 1/2 cup sour cream. Pass remaining sauce. Makes 16 servings.
You could try something Italian. It fits the holiday. One thing's for sure, your husband is probably going to like anything you make because he loves you. That's mostly what Valentine's Day is all about: sharing and spending time with those you love. Here's a recipe to get you started. Good Luck from there, and have a wonderful Valentine's Day!
From your average 8th grader : )
Spaghetti Bolognese
a small piece of celeriac
3 tablespoons olive oil
2 onions, chopped
1 carrot, diced
1 clove garlic, crushed
1 bay leaf
1 teaspoon salt
225g/8oz minced beef
6 tablespoons dry white wine (optional)
450g/1lb spaghetti (I think that's equal to a bag of spaghetti; I'm not sure)
4 tomatoes
1 tablespoon concentrated tomato puree/paste)
pinch of pepper
1 teaspoon paprika
50g/2oz Parmesan cheese, grated
Peel and wash the celeriac and cut into thin sticks. Heat the oil in a pan, add the onion, carrot, celeriac, garlic, bay leaf and pinch of salt. Mix thoroughly. Add the meat and brown, stirring continuously. Add white wine, cover the pan and let simmer for about 20 minutes. Fold the spaghetti into a large pan of boiling salted water, stir onceand boil for 15-20 minutes. Peel and finely chop the tamatoes and add to the meat with the tomato paste/puree, pepper, and paprika. Stirring from time to time, cook the sauce until thick and smooth. Drain the spaghetti. Transfer to a heated bowl and top with the Bolognese sauce. Serve the grated Parmesan seperately.