Romantic Valentine’s Day Dinner
hen all the restaurants are crowded with couples carrying helium balloons, we think the most romantic place to celebrate Valentine’s Day is in fact at home. As much as the holiday feels of the Hallmark variety, we would never pass up an opportunity for a decadent feast and this year our menu is particularly enticing. In lovely shades of rose, cream and red, we’ve carefully selected gorgeous recipes that are indulgent, but not overly heavy. Whether you’re hosting a party or enjoying a night in with your beloved, our line-up is sure to serenade the senses.
½ ounce fresh grapefruit juice
1 egg white
3 ounces good champagne
Pour into the Camille Coupe using a strainer.
Decorate with lovely edible florals or a slice of fresh grapefruit, if flowers aren’t your thing. (You can purchase edible flowers at local farmer’s market or gourmet grocery store.)
3 tablespoons olive oil
2 onions, diced
3 cloves of garlic, finely chopped
200 grams (½ pound) waxy potatoes, peeled and cut into 2-centimeter (¾-inch) cubes
Salt and pepper, to taste
1 cup Swiss brown mushrooms, sliced
½ cup watercress
Extra virgin olive oil, to serve
Place 2 tablespoons of olive oil in a large saucepan over a low heat and add the onions. Season the onions with salt, and cook, slowly, until soft. Don’t rush the onions by turning up the heat as the slow-cooked onions are much sweeter and more flavorful.
Add the garlic and cook for a few minutes, until fragrant. Add the artichoke and potatoes and cook for 5 minutes before adding the vegetable stock. Season and bring to a simmer. Cook until the potato and artichoke are tender.
Place a frying pan over a medium-high heat and add 1 tablespoon olive oil. Add half the mushrooms, making sure they are not overlapping, and fry on each side for 3 to 4 minutes, until lightly golden, before turning. Season with salt and pepper just before removing from the pan. Repeat with the remaining mushrooms.
To serve, divide the soup between serving bowls and top with mushrooms and watercress. Finish with a drizzle of extra virgin olive oil and a sprinkle of thyme leaves.
2 cups watercress
8 medium-sized beets
6 whole carrots, peeled and sliced into 2-inch pieces
2 tablespoons olive oil
Freshly ground pepper
4 ounces chevre goat cheese
1/3 cup olive oil
4 green onions, white and green parts
10 basil leaves
1/4 cup flat leaf parsley
1 garlic clove
1 tablespoon fish sauce
1/4 cup freshly squeezed lemon juice
1/4 teaspoon freshly ground pepper
1/4 teaspoon sea salt
Trim beets of green tops. Place one beet at a time on a foil square and drizzle with olive oil. Bringing the corners of the foil together, wrap the beet loosely, but making sure it is completely sealed. Place all the foiled, wrapped beets on a baking sheet and roast for 45-50 minutes.
While the beets are roasting, align the carrots on a baking sheet and lightly drizzle with olive oil. Season the carrots with salt and pepper and roast in the oven with the beets for the last 15-20 minutes.
Once the beets and carrots are done, remove from oven and allow to cool completely.
Once the beets are cooled, trim the top of the beets off completely and then using a small knife or peeler, remove the skins. Quarter beets and set aside. (Extra prepared beets store great for salads. Keep them in your refrigerator for up to a week.)
On a platter arrange watercress, beets and carrots and drizzle with green goddess dressing. Top with micro greens and a little salt and freshly ground pepper and enjoy!
1 tablespoon unsalted butter
2 ounces pancetta, finely diced
1 large leek (discard dark green and tough stems), halved lengthwise and thinly sliced crosswise (roughly 5 ounces)
½ cup heavy cream
2 teaspoons chopped fresh thyme leaves
6 ounces dried egg pappardelle pasta
1 ½ ounces microplaned parmigiano-reggiano or grana padano cheese
Add the unsalted butter to the pan, and add the sliced leeks. Sauté the leeks for 6-8 minutes over medium-high heat until they are lightly caramelized and soft. Add the heavy cream, chopped thyme and 1/4 cup of water to the pan, and stir ingredients together. Bring to a simmer and reduce the cream mixture for 2 to 3 minutes, or until thick enough to coat the back of a wooden spoon. Season to taste with salt and pepper.
Turn off the heat. Stir the pasta gently in the sauce until it is evenly coated, add the grated cheese, and add pasta liquid as necessary. Serve immediately and garnish with fresh thyme leaves and grated cheese.
4 teaspoons kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
Remove beef from refrigerator, and let stand at room temperature 1 hour. Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.
Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board and spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.
Lobster Pot Pie
3 garlic cloves, minced
1 shallot, minced
1 small/medium yellow onion, minced
¼ cup cognac
2 tablespoons flour, plus more
1 pound raw fresh knuckle and claw lobster meat, cut into ¾-inch pieces
1 teaspoon cayenne pepper
Kosher salt & freshly ground black pepper, to taste
1 (14-ounce) package puff pastry
1 egg, beaten
Melt butter in a 4-quart saucepan over medium-high heat. Add garlic, shallot and onion; cook until golden, about 5-7 minutes. Add brandy and cook until reduced by half, 1-2 minutes.
Whisk in flour and cook for two minutes. Add cream and bring to a boil; cook, stirring occasionally, until sauce is slightly thickened, 3-4 minutes. Stir in lobster, cayenne, salt and pepper.
Brush edges of cocottes with egg, place one pastry circle over each, and press to seal. Brush the pastry all over with egg and bake until the top is golden and the filling is bubbly, 20-25 minutes.
1 sprig fresh thyme
2 garlic cloves, minced
½ teaspoon nutmeg
1 teaspoon salt
½ teaspoon black pepper
Freshly grated parmesan cheese
In a small sauce pan, whisk together cream, thyme, garlic and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard the thyme.
Toss the potato slices with salt and pepper and layer into stacks in the prepared muffin cups, filling each one to the top but not over the top.
Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a serving platter. Serve immediately.
1 medium onion, sliced
4 sprigs thyme
4 garlic cloves, unpeeled
Kosher salt and freshly ground black pepper
½ cup grated Parmesan
Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic and oil; season with salt and pepper.
Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
1 tablespoon honey
1 teaspoon coriander seeds, lightly crushed with back of knife
½ teaspoon caraway seeds, lightly crushed with back of knife
1 pound slender carrots, trimmed and peeled
Kosher salt and freshly ground black pepper
½ cup finely chopped mustard greens (to prep for chopping, wash several times in cold water and remove stems and center ribs)
2 tablespoons finely chopped parsley
1 tablespoon finely grated lemon zest, from 1 large or 2 small lemons
Roast for about 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown. A few times during cooking, toss the carrots and garlic around in the pan to ensure even browning. Once done, remove from oven. Finely chop the roasted garlic.
Sprinkle the carrots generously with the mustard greens gremolata. Season to taste with salt and pepper. Serve warm or at room temperature.
2 tablespoons amaretto
500 milliliters double cream
250 grams mascarpone
50 milliliters Bailey’s Irish cream
1 teaspoon vanilla extract
175 grams sponge fingers
2-3 tablespoons cocoa powder
Dip the sponge fingers into the coffee for a few seconds on each side until they’re well soaked but not collapsing, then add a single layer to a 20-centimeter serving dish, using about half of the sponge fingers.