Yes, it will be a different Valentine's Day this year but it's bound to be a special one. Why? Because it will be a home cooked one, from appetizers to dessert. Nothing says "I love you" more than something from the oven - or stove for that matter. Forget the candy and flowers. Time and effort are the true gifts here.
David Tanis knows this and he gave a full Valentine's Day menu in yesterday's New York Times Food section. It's the type that can be served in one meal or the courses broken up with the appetizer served on Saturday and the main meal on Sunday. The first course is a mouth watering wild mushroom tart baked in a homemade buttery crust. You can use store bought puff pastry but this is an easy recipe. Just make ti the day or night before. The recipe leaves you with enough dough for two tarts so you can easily make another one midweek. He suggests using chanterelle mushrooms but you can also try a mix of sliced shiitake, white button , oyster or king trumpet. Portobellos and cremini are also acceptable but would yield a darker , yet still delicious filling. The mushrooms are cooked with onions and garlic and them spread upon the crust which has been slathered with creme fraiche. Parmesan cheese is then sprinkled over the tart's top.It can be sliced into wedges or spices and served warm.
The main course is seared sea scallops with a spicy carrot coulis. This may sound lux but it's actually a simple cook. Mr. Tanis recommends getting what's known as day boat scallions and searing them in a pan or cast iron skillet. To offset the scallops sweetness there is a carrot coulis, a thin sauce made from young carrots cooked in chicken broth. Vinegar and sugar give it an interesting zing and flavor along with cilantro and serrano, Fresno or jalapeno chiles. The sauce is ladled into plates, and the scallops placed on top of it.Add lime wedges for color and flavor. Of course the piece de resistance is dessert. Mr. Tanis doesn't disappoint here. He offers a dark chocolate mousse with candied ginger. It's the classic French one with the egg whites whipped in for that frothiness the dessert is known for. He uses dark chocolate like the 80 to 90 per cent Ghiradelli and Lindt bars (DO NOT use regular baker's chocolate for this) along with two table spoons orange liqueur such as Gran Marnier. The mousse is then topped off with fresh made whipped cream and candied ginger, the last for some heat and bite.
Forget the flowers and box of drugstore candy,Make this delicious meal your gift to your sweetie. They will appreciate the time and effort not to mention memory of a fantastic home cooked dinner.
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