This
Valentine’s Day make reservation for in home dining with your sweetheart or
with family and friends. It does not matter if you are the partner that
regularly prepares the meals or the one that never prepares a meal. Dining at
home gives you a chance to participate in creating a meal with your partner and
or family and friends then sit down and enjoy it together with the people you
love.
In
planning your meal consider having three or four course as if you were in a
restaurant. The preparation of each can be divided among all participants. For
the first course make it special in that it sets the tone for the rest of the
meal. Here are a few suggestions for the appetizer and salad course. Notice the
recipes all feature a food item considered to be an aphrodisiac.
First Course
Roasted Oysters
Makes12 appetizer servings
Ingredients
2 dozen fresh oysters in the shell (Bluepoints or other large flat-shell
oysters)
1.5 pounds rock salt
1/2 cup diced tomatoes, drained
1 jalapeño pepper minced
1/2 cup thinly bias-sliced green onions
lemon wedges
Directions
1.
Pre-heat the oven to 400ºF.
2.
Scrub oysters under cold running water. Spread rock salt
on a heavy roasting pan or baking sheet lined with parchment. Arrange the
oysters, curved shell down, on rock salt so the oysters are stabilized.
3.
Bake the oysters for 10 minutes or until the top shells
just begin to open. Remove oysters as they pop and continue baking until all
are done. Repeat with remaining oysters.
4.
Hold the roasted oyster in an oven mitt with the flat side
up. Using a strong-bladed knife with a hand guard, insert the knife tip into
the hinge between the shells. Twisting the blade to pry open the oyster, move
the blade along the inside of the upper shell to free the muscle from the
shell. Remove and discard the top shell of the oyster. Slide the knife under
the oyster to sever the muscle from the bottom shell. Use this shell for
serving the oyster on the half shell. Discard any bits of shell on the oyster.
Transfer to a platter lined with rock salt.
5.
Mix diced tomatoes, scallions and jalapeno peppers
together. Top each oyster with a table spoon of the mixture. Serve with lemon
wedges.
Caramelized Onion and Fig Bruschetta
Ingredients
12 bias-cut slices (about 1/2 inch thick) baguette-style French bread
1 tablespoon olive oil
1 ounce thinly sliced prosciutto, chopped
2 to 3 tablespoons fig preserves
2 to 3 ounces sliced gouda cheese
Directions
1.
Preheat oven to 425 degrees F. Lightly brush both sides
of bread slices with olive oil. Place bread slices on a baking sheet. Bake for
7 to 9 minutes or until bread is crisp and lightly browned, turning once. Bread
can be made ahead and stored in an air tight container
2.
Melt butter in a skillet over medium flame. Add the onions cooking uncovered and stirring
occasionally for 10 to 15 minutes or until onions are soft and golden brown.
Turn off the heat and stir in the prosciutto.
3.
To assemble, spread fig preserves on toasted bread
slices; top with onion mixture and gouda cheese. Return bread slices to the
baking sheet. Bake about 3 minutes or until Bruschetta is heated through and
cheese is softened. Serve warm or cool. Makes 12 servings.
4.
The prosciutto can be substituted for Turkey bacon or
omitted from recipe.
5.
Smoked Salmon Crisps
Makes 3 dozen crisps
Ingredients
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon kosher salt
1 chilled large egg white
4 tablespoons unsalted butter, soft
1 tablespoon sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 1/2 teaspoons very finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a few snipped, for garnish
1/4 teaspoon finely grated lemon zest
Freshly ground white pepper
1/2 cup crème fraiche
½ cup Pistachio nuts finely chopped
Directions
1. Preheat the
oven to 400 degrees. Line 2 baking sheets with parchment paper.
2.
In a medium bowl, whisk the flour with the sugar and salt
to add air. Add the egg white to the flour mixture and whisk until smooth. Then whisk in the butter until smooth and
creamy.
3.
Spoon tablespoon of the batter 3 inches apart on the
prepared baking sheets and spread to 2-inch rounds. Sprinkle with the sesame
seeds and bake in the upper and middle third of the oven for about 15
minutes. Pans can be rotated in the
oven, until the tuiles are golden and fragrant. Let cool. The tuiles can be
made up to two days ahead and stored in an airtight container at room.
4.
In a medium bowl, combine the salmon with the shallot,
chopped chives, lemon zest, and a pinch of white pepper. Spoon the salmon onto
the tuiles and top with a dollop of creme fraiche and a spinkle of pistachio
nuts. Serve right away.
Your appetizer was a big hit so choose a salad
that has character but does not over power the main entrée. Here are two suggestions that are full of
flavor.
Arugula, Carrot
& Celery Root Salad with Almonds
 |
| Almonds |
Serves 6
Ingredients
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 medium carrots peeled
1 small celery root (6 – 8 ounces)trimmed
3 lightly packed cups baby arugula (about 3 ounces)
1/2 cup sliced almonds, toasted
1 ounces chopped fresh cilantro
Sea salt and freshly ground pepper to taste
Directions
1.
In a small bowl, whisk the vinegar, honey, and mustard.
Whisk in the oil and season with salt and fresh ground pepper.
2.
Grate the carrots and celery root in a food processor
fitted with shredding disk. Transfer to a large bowl. Add the arugula, half of
the almonds and half of the cilantro; lightly toss with the small amount of vinaigrette.
Season to taste with salt and pepper. Sprinkle with the remaining almonds and
cilantro and serve.
 |
| Picture courtesy of FreeFoto.com |
Raspberry, Avocado & Mango Salad
4 servings, about 1 cup each
Ingredients
1 cups fresh raspberries, divided
1/4 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 small clove garlic, coarsely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
44 4 cups Field
greens
1 ripe mango, diced
1 small ripe avocado , diced
1/8 cup thinly sliced red onion
1/8 cup toasted pine nuts
Directions
1. Puree 1/2 cup
raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
2. Combine greens,
mango, avocado and onion in a large bowl. Lightly pour the dressing on top and
gently toss to coat. (Reserve remaining dressing for a marinade.)
3. Divide the
salad among chilled salad plates. Top each with the remaining raspberries and
sprinkle with nuts.
Preparing a meal together with someone you love can be
fun and memorable. If the labor that comes with cooking and cleaning up
afterwards does not fit your idea for a perfect romantic Valentine meal.
Consider using a personal chef for At Home Cooking Lessons or Meal Makers Inc. to
prepare and serve the meal in your dining room.
Look for our Valentine Entree and Dessert
suggestions in an upcoming post.
Some of the photos used are courtesy of
SchoolPhotoProject.com
A Totally FREE Stock Photos Site!
