Dinner by candle light? Too cheesy? And what to cook!?!
Dinner by candle light? Too cheesy? And what to cook!?
The girl i'm with is kinda bubbly and fun loving. See loves all the little things i do. One time sitting in the BeanScene we were sitting down eating and the candle went out. Searched the whole place for a candle for her. Got me wondering how a quiet dinner by candle light would go. Any advice?
Answers:
Its such a good idea. What I think you should cook is steak with a red wine sauce, potato wedges and a fresh green salad. She really is lucky I wish my bf would do something like that.
if my bf had any initiative to do this id be so happy!! shes a lucky gal!
Go with Italian food and some wine, always works for me
Great idea, she'll love it.
I would love if my boyfriend did that for me! as for food, make her something that she likes and keep it simple. just because you want a romantic feel, it doesn't mean whipping up something fancy. be sure to have a sexy dessert like berries (macerated in a bit of lemon juice and sugar) served in a martini glass with whipped cream and chocolate shavings, or poached pears with vanilla ice cream
Candles are nice, but personally I wouldn't go for dinner BY candle light. Low mood lighting with candles on the table is fine. What most people tend to get wrong is that they rely on the candles to completely provide the lighting and there's nothing worse than squinting around trying to see your food and then realising when you get home that you've got a big stain down the front of your dress. Use the candles for ambiance, not lighting.
As for the food, I completely agree with what's been said. Don't go overboard trying to do fancy food. Stick to something simple that you both like. Pasta dishes are always a hit (good reason the italians are known for their romance, huh?), and simple, quick and easy to make. You want to spend the evening with her, not spend the whole evening in the kitchen while she sits alone with the candles. I'd go with something like linguine tossed in a creamy dressing with some seared shrimp and topped with a couple of shavings of parmesan cheese. It will look impressive, but can be done in about 10 minutes.
Spend more time on a dressed up looking dessert that you can put in the fridge ahead of time.
A nice bottle of wine (champagne is passe, in my opinion) and fresh brewed coffee to finish.
Good luck!
i think thats really sweet. i know if a guy did that for me i would be surprised and elated! why dont you go for it. just be sure not to use taper candles, they tend to get a little messy.
as for the recipes..here are the ones they my honesy likes. I have electronic versions of every recipe i make so i dont ever forget them =) let me know if u need anymore help!!
Roasted Chicken Stuffed Under the Skin
1 whole chicken (about 3 1/2 pounds) or 2 rock Cornish hens (at least 1 1/2 pounds each)
Duxelles, or Spinach-Ricotta Stuffing (recipes follow)
1 to 2 tablespoons melted butter
Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Remove the neck and giblets from chicken, then rinse and pat dry.
Prepare Duxelles or Spinach-Ricotta Stuffing.(recipe below)
Butterfly the bird(s). Inserting your hand at the wing end of the breast, loosen the skin over the breast and around the thigh and drumstick. Generously pack the stuffing under the skin, first pushing it over the drumstick and thigh and then over the breast*. Cut a 1/2-inch slit in the skin on either side of the breast, about 1 inch from the tip, and slip the end of 1 drumstick into each opening. Smooth the stuffing with your hands to give the bird(s) a plump but natural shape. Place the bird(s) skin side up on a rack in a shallow roasting pan. Brush with the melted butter.
Roast until the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170 to 175 degrees F on an instant-read thermometer, 45 to 50 minutes for the chicken, 25 to 30 minutes for the hens.
*PLACING STUFFING UNDER THE SKIN
Stuffing placed between the skin and breast meat of a bird flavors it and helps keep it moist while cooking. Fine-textured stuffings work best. They are easy to handle when stuffing and easy to carve through when cooking is done.
Easing in your hand at the neck end of the bird, loosen the skin over the breast and around the thigh and drumstick. Move as far down the breast as you can go without tearing the skin.
Pack the stuffing evenly down the length and across the width of the breast, wrapping the flap of the skin at the neck end of the bird over the stuffing.
Spinach-Ricotta Stuffing
One 12-ounce bunch or 10-ounce bag spinach, trimmed, washed, and coarsely chopped or 1 (10-ounce) box of frozen spinach, thawed
2 teaspoons olive oil
1/2 cup finely chopped onions
1 teaspoon minced garlic
1 cup ricotta cheese
1/2 cup soft breadcrumbs from day-old bread
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of freshly grated or ground nutmeg
Heat in a large skillet or Dutch oven over medium-high heat the spinach until wilted. (If substituting frozen spinach, thaw a 10-ounce box of frozen spinach, squeeze it to remove excess liquid, chop coarsely, then toss with the breadcrumbs and ricotta cheese.)
Remove from the heat. When the spinach is cool enough to handle, squeeze out the excess liquid.
Return the pan to medium heat and heat the oil.
Add the onions and garlic and cook, stirring, until tender, 3 to 4 minutes.
Combine the spinach and sauteed vegetables in a large bowl and toss with remaining ingredients.