It is that time of year that maybe, instead of giving your sweetheart drug store chocolates or gas station flowers, you can show them that you care by making something special, oh maybe a Valentine's Day dinner for two.
Now it doesn't have to be about spending a lot of money, but now wait it also doesn't mean going and opening up the MRE's as well. You can show them, by the time you've invested in making your night-in perfect, it can be fun and creative, or a quiet evening for two with some comfort food out of grandma's recipe box.
Whatever the case may be express your love this Valentine's Day in the form of a romantic meal is the quickest route to anyone's heart, since that path starts through their stomach with some amazing food.
Sometimes the best gift you can give to that someone special is an escape from the stress and rat race of everyday life. With all these responsibilities it's easy to forget to make time to keep the romance going strong.
Valentine’s Day may be over commercialized, but the concept of love is there and maybe this is the day we say go for it. Love is a many splendid thing, that comes in many different forms. Love can flirt, it can make you happy, hit you like a wave, confuse you, and even hurt this all can happen at once. Love comes in all shapes and sizes, from from all around you. The best part about love, it is something different to each and everyone of us and that is what makes it so special.
1-1/2 cups flour
6 Tbsp butter, cut into 1/2-inch pieces
1/2 tsp salt
1/2 tsp pepper
2 Tbsp extra-virgin olive oil
1 Tbsp Water
1 Tbsp Dijon Mustard
1/2 cup Gruyère Cheese, grated
4 plum tomatoes, cut into 1/2-inch slices and seeded
6 oz Camembert Cheese, sliced into 1/8-inch strips
1/2 cup extra-virgin olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tsp fresh rosemary, finely chopped
1 Tbsp fresh thyme
1 garlic clove, minced
- Make tart dough: Using a pastry blender or 2 knives, combine the flour, butter, salt, and pepper until mixture resembles coarse meal.
- Using a fork, mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil.
- Gather into a ball, flatten into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Preheat oven to 375 degrees F. Roll out the chilled dough into a 14-inch circle and place it into a tart pan; set aside.
- Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyère evenly over the mustard and alternately place the tomato and Camembert over the Gruyère.
- In a small bowl, mix the remaining 1/2 cup of extra-virgin olive oil, all of the herbs, and the garlic together and brush two-thirds of the mixture over the tart.
- Bake on the middle shelf of the oven for 35 minutes.
- Remove the tart and brush it with the remaining oil. Serve warm.
4 Rib Lamb Chops
1/2 cup olive oil
4 mint sprig, torn, stems included
2 garlic clove, roughly chopped
1/2 tsp pepper
1 garlic clove, chopped
1/4 tsp lemon zest
1/4 tsp salt
1/2 cup mint leaves, loosely packed and finely chopped, plus more for garnish
2 tsp olive oil
- Place lamb chops, olive oil, torn mint, garlic, and pepper in a large, re-sealable plastic bag. Toss to coat lamb chops and marinate in refrigerator for 2 hours.
- Remove chops, wipe off excess marinade, and season with salt and freshly ground pepper. Broil chops on high until medium-rare, about 3 minutes per side. Remove and let rest for 5 minutes.
- Meanwhile, make gremolata, crush garlic, lemon zest, and salt into a paste using the side of a large knife or a mortar and pestle.
- In a small bowl, stir together garlic paste and mint leaves with olive oil.
- Transfer chops to serving plate, drizzle with mint gremolata, and garnish with fresh mint.
2 Tbsp distilled white vinegar
1-1/4 live lobster
1/2 cup cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
1/4 tsp pepper
4 leaves bibb lettuce
- Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
- Use a towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside.
- Separate claws from knuckles; twist and pull off pincers, trying to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
- Remove peel and pith from orange using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
- Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
- Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add orange segments and tarragon leaves; toss gently to combine. Season with salt.
- Arrange 2 lettuce leaves on each serving plate. Place lobster and orange segments on top. Spoon dressing over top.
1- 1/4 cups half-and-half
3 oz bittersweet chocolate, finely chopped
1/4 cup sugar
3 large egg yolks
1/2 tsp pure vanilla extract
1 Tbsp unsweetened cocoa powder
Pinch of salt
1 Tbsp hazelnut-flavored liqueur, (optional)
Whipped cream, for serving (optional)
- Preheat oven to 300 degrees.
- Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
- In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
- Place 4 custard cups or ramekins (3 to 4 oz each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
- Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
- Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.