You don't have to go to fancy restaurant for a delicious Valentine's Day meal. Everything from the main to dessert can be made in your kitchen. It's a fun cook that both can enjoy making.
Regular contributor , cookbook author and chef, Eric Kim created a menu in Wednesday's New York Times Food section. It's the perfect cooking for two, let new lovebirds get to know each other while long standing couples a nice reminder to check in on each other. His first course is a radicchio salad not cold, but warmed, perfect for a chilly February night. It's spiked with gooey cheese choices that melt well, You can either try Camembert, Brie or Taleggio cheese from Lombardy.It's very similar to the other too and cooks nicely. The radicchio will smell like Brussels sprouts or kale and the greens are taken off the stove top before the leaves wilt. A drizzle of sherry vinegar and honey gives it bite and sweetness, perfect with the cheese and counteracting the radicchio'd sharpness. The next dish is the luxurious beef Wellingtons' These are individual loafs not the grand one with a decorated crust.It's taking two filet mignon cuts and enrobing them in pastry. They cooked first and then brushed with Dijon mustard for extra flavor. Instead of adding pate de foie gras and prosciutto, standards in the traditional Wellington., Chef Kim subs in cremini mushrooms which are cooked in a combination of honey, an acidic red wine such as pinot noir or cabernet franc and cream. These and the filets are then encased in either homemade or store bought pastry dough and baked.
As with any Valentine's Day meal, the dessert is the star .Of course it has to be chocolate-y and Chef Kim does not disappoint with this recipe for no churn olive oil ice cream and hot fudge sauce. It's a riff on Atlanta's Ecco restaurant's sea salt olive oil ice cream. Use extra virgin olive oil for the oil to give it a fruity flavor.It's whisked with the sweetened condensed milk and sea salt. In another bowl beat heavy cream until it forms stiff peaks. A dollop of this is added to the condensed milk and olive oil mix and folded in. Repeat this folding to keep bubbles form forming. Once blended it's put into a container in the fridge. The hot fudge sauce is again made with sweetened condensed milk and two ounces of coarsely chopped dark chocolate. Microwave on high for thirty second increments. After the first time add a tablespoon of fruity extra virgin olive oil for smoothness. Transfer to a saucepan and cook over a low flame, stirring until smooth and glossy. Let the ice cream thaw for ten minutes before scooping into bowls and adding the sauce. You could add candied rose petals for more romance.
Celebrate your love and your love of cooking at home. There's nothing more romantic than a home cooked meal. Enjoy it and each other.
Posts
