Valentine's Day Dinner Made With Love
Nothing says “love” like a home cooked meal. Ditch the noisy, crowded restaurant this Valentine’s Day and opt for a more intimate setting—aka your dinner table. You can rest assure that this Valentine’s Day will definitely be one worth remembering with these fool-proof recipes.
Prep Time: 10 min GùÅ Cook Time: 1 hr GùÅ Yield: 8 servings
3 lbs. small red or white potatoes
¼ c. good olive oil
1 ½ tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. minced garlic (6 cloves)
2 tbsp. minced fresh parsley
1. Preheat oven to 400°F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper and garlic; toss until the potatoes are well coated.
3. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour, or until browned and crisp. Flip twice with a spatula during the cooking in order to ensure even browning.
4. Remove the potatoes from the oven, toss with parsley, season to taste and serve hot.
Prep Time: 15 min GùÅ Cook Time: 15 min GùÅ Yield: 2 servings
2 - 1 ¼ to 1 ½ inch thick boneless rib-eye or New York strip steaks (12 oz. each)
1 tbsp. canola or extra-virgin olive oil
Freshly ground pepper
1. About 20 minutes before grilling, remove the steaks form the refrigerator and let sit covered at room temperature.
2. Heat your grill to high. Brush steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
3. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well.
4. Transfer steaks to a cutting board or platter, tent loosely with foil and let rest for 5 minutes before slicing.
Prep Time: 20 min GùÅ Cook Time: 12 min GùÅ Yield: 2 servings
For the cakes:
4 tbsp. unsalted butter, diced
3 oz. semi-sweet chocolate
1 large egg
1 large egg yolk
3 tbsp. granulated sugar
1 tbsp. all-purpose flour
Pinch of salt
For greasing the pans:
1 tbsp. melted butter, cooled
1 tbsp. cocoa powder
1. In a small measuring cup or ramekin, mix melted butter. Coat two 8 oz. ramekins with the mixture.
2. Preheat oven to 450°F. In a medium bowl, place the chocolate and top with butter. Microwave in 10 second intervals, until the butter is melted and covers the chocolate. Let sit and do not stir.
3. In a medium mixing bowl, beat egg, yolk, sugar and salt until pale and thick, about 2 to 3 minutes. Whisk the chocolate until smooth.
4. Divide equally among the ramekins and then place ramekin onto a baking sheet. Bake cakes for 12 minutes.
5. Remove cakes from oven and let stand for 1 minute.
6. Cover each ramekin with a plate you will be serving it on. Let stand for 1 minute.
7. Flip the plate, keeping the ramekin upside down on the plate. Let stand for 1 minute. Tap gently and pull the ramekin out. Serve immediately garnished with whipped cream or dusted with powdered sugar.