VALENTINES DAY THE EASY WAY
Valentine’s Day is unique among holidays in that it’s intended to be celebrated by couples, not with friends or family. Like other holidays, a dinner is traditional, but the meal isn’t a feast and there are no customary dishes or venues. Both can change yearly, even with the same participants and, in fact, do change as life progresses through different phases.
I recently saw a survey on the how those different phases affect the choices people make to salute the day, and they seemed logical. Singles of all ages opt to eat in restaurants, be they teens in a pizza parlor, successful professionals or retirees, even those in committed relationships. Newly-weds prefer a home environment, but parents, understandably, return to the restaurant scene. Recent empty-nesters stay home, while senior citizens go out, and wisely let others do the work. One thing is evident; restaurants get the lion’s share of this holiday’s food business.
The age gap between the two stay-at-home groups isn’t great, but it’s large enough to concern someone planning suggestions for DIY Valentine’s Day menus. In our world of fast shifting cuisine spotlights, they would probably have different preferences. The best plan is to stay with a classic preparation for an entrée which can be complimented by a variety of sides and accompaniments. Fortunately, classic “continental” cuisine has never really lost favor and is currently enjoying a resurgence in popularity. Most of its recipes tolerate minor adjustments in flavor and cooking technique which can individualize them to taste and customize the preparation to fit the occasion.
When I’m hosting any size event, I try to select dishes that can be prepared and at least partially cooked in advance. I want to enjoy the company, knowing that the service will be smooth, no one need feel they should offer to help and my clothes are safe from splatters. On the other hand, if grilling or chafing dish type presentations are your choice, then make sure everything is pre-measured and ready to use. There should be no reaching in cupboards or opening bottles. Most importantly, be sure everyone is “on board” with your plan, even if only as an observer. If they’re not, you break the flow of communication, especially during smaller affairs.
When planning a special dinner for two, don‘t be adventuresome, stay within your kitchen skills and keep it simple. Simplicity can be very elegant especially when it contributes to a relaxed, atmosphere by removing stress. Remember that the focus is on the main course and a first course can be distracting. Keep the appetizers light so they tempt but don’t dull the appetite and the anticipation of the entrée. Dessert should be unusual, a bit decadent and easily consumed to encourage conversation. It’s an important part of this dinner, but a large cake or other confection can be overwhelming.
Below I’ve listed some easy appetizer tricks, a selection of recipes which illustrate my concept of preparing, even cooking, entrees ahead then adding the finishing touches before serving as well as one to be made “table-side”. Finally I’ve included some dessert suggestions. Also listed are recipes from the blog archives for the past 3 yrs. Just click February and the year to see them.
APPETIZERS:
Illustrated: Whole Wheat bread cut-outs (Rye would work too) sprinkled with lemon pepper and garlic powder, then covered with drained, canned diced tomatoes and garnished with fresh basil flowers. Surprisingly, these hold up for several hours without becoming soggy or drying and they aren’t very filling.. The fresh basil can be replaced by dried or herb of choice.
Tapenade and Cream Cheese are naturals together. An 8oz. package of cream cheese, topped with 4-6oz. of tapenade, jarred or your own, spooned diagonally over it, served with crackers or other spreadables is attractive and light. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels also work well this way, as will a spicy chutney.
Another quick, easy and tempting use for Cream Cheese is to mix it to taste with bottled Horseradish and spread it on rounds, about 1/8in. thick, of Lebanon Bologna If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, or about 4 oz., of meat yields about l6 half rolls or 32 wedges.
A third easy appetizer uses another deli meat, Ham, from smoked turkey to real Prosciutto Crudo, to suit your taste and budget. Get it thinly sliced, not shaved, and wrap it around a kosher Dill Pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice a cantaloupe melon in 1in wedges, remove rind, secure and cut in 1in pieces. 4oz of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more. (Draping a piece of real Prosciutto Crudo, or even a thin slice of high quality ham over a 2in wedge of melon is the classic Italian first course Prosciutto con Melone an ever popular, elegant and always acceptable choice to serve guests, should you want to serve a first course.)
ENTREES
Apricot Glazed Pork Tenderloin
Turkey tenderloin, cutlets and boneless chicken breasts are options,
1 – 1 ½ lb. pork tenderloin or 2double thick chops or 4 thin loin chops
½ small onion chopped
2 garlic cloves sliced thin or 1 tsp. garlic powder
1/3 cup of apricot jam
2 tsp. chicken bouillon granules
½ cup water
1/8 tsp.. freshly ground black pepper or dash hot sauce
1 Tbs. oil
1Tbs. butter
Heat the butter and oil in the skillet over medium heat. Brown the meat well on both sides @ 7 min., adding a bit of the water if it begins to stick. Add the onion and garlic after about 5 min and cook along with the pork. When brown, remove the meat from the pan, deglaze with the water, add the bullion, pepper and jam, bring to a boil and allow to thicken for 30 seconds. Return the meat to the pan* and cook over low heat several minutes, turning often to coat with the glaze. Serve at once.
*At this point the dish can be held, refrigerated if for any length of time. Bring to room temperature and follow the rest of the directions or place in a 350deg. oven for @10 min.
Suggested Sides: 1) Toss 15 oz. can of drained whole potatoes with 1 tsp. melted butter in a foil lined pan. Broil until golden, fold foil edges up to cover and reheat in oven just before serving.
2) 10 oz. frozen Italian cut green beans, Cook the beans until crisp-tender and garnish with 1Tbs.butter, mixed with a sprinkle of cayenne pepper, then 1 Tbs. toasted sesame seeds-optional.
3) A tossed green salad with a vinaigrette dressing
Chicken in Lemon-Wine Sauce
2 boneless, skinless chicken breasts
2 Tbs. flour
1 Tbs. cooking oil – -canola
1 Tbs. butter
½ small onion chopped
1 cloves garlic sliced
1 lemon – zested and juiced
¼ cup white wine – – recommend dry vermouth
1/2 cup water
1/2 envelope chicken bouillon granules
½ cup chopped fresh parsley – – or 2 Tbs. dried
1 tsp. garlic powder
Pound chicken between two pieces of plastic wraps, to an even thickness, and dredge in flour. Place ½ Tbs. oil in a skillet over medium heat and begin to cook chicken, add 1 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a plate. Add ½ Tbs. oil to pan and sauté onion until soft @ 2 min., Add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, ½ Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens*.
Meanwhile, make what the Italians call “Gremolata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
Plate the chicken pieces individually with sauce. Top each with a small portion of Gremolata, and pass the rest.
* The minute sauce thickens, remove from heat. Cool to room temperature, cover and allow to stand for an hour or so. Gently warm through over medium low heat about 5 -8 min.
Suggested sides: 1) 1 lb. fresh sugar snap peas or (1) 10 oz. box frozen. Blanch in boiling water @ 2 min. Drain and toss with 1Tbs. olive oil and 1/8 tsp. lemon pepper.
2) 2 sweet potatoes, washed, dried and lightly rubbed with butter. Pierce Xs with a fork in the tops, and microwave, on a paper towel, as oven directs @ 6-9 min. Split top and fill with butter or sour cream. For an added taste boost, add a drizzle of maple syrup.
Sirloin Tip Casserole
The basic part of this dish freezes and can be made well in advance.
1 lb. Sirloin Tips well-trimmed and cubed (consult Charts for alternate cuts)
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4 oz. fresh sliced mushrooms
1 medium onion in 8ths
2 Tbs. dried parsley
1 clove garlic sliced
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried thyme
Salt and pepper to taste
6 Tbs. tomato paste
½ cup Red wine – divided ¼ cup reserved
½ Tbs. cornstarch
1 ½ Tbs. oil
½ tsp. Kitchen Bouquet if deemed necessary
In a large skillet or saucepan, brown meat in 1 Tbs. oil, when nearly finished add more oil if needed and the onions, mushrooms, garlic and herbs. Cook 3 min. Add the tomato paste and 1/3 cup wine. Cover and simmer about 25 min or until meat is tender. Add the cornstarch mixed with the remaining wine and stir until gravy thickens. Add Kitchen Bouquet for color if needed. Pour mixture into a greased casserole,* top with potatoes as made below. Preheat oven to 375 degrees.
Topping
1 box Instant mashed potatoes – 3 cups
Milk
Water
1 egg
1 envelope beef bouillon granules
2 Tbs. butter
½ cup grated Parmesan
Paprika
Make potatoes according to directions but use half milk and half water. When fluffy, add 2 Tbs. butter, 1 egg, and the bouillon. Arrange the potatoes in a ring around the edge of the casserole.(Pipe using a plastic bag or sweeping spoonfuls) Sprinkle with the cheese Garnish with the Paprika. Bake casserole at temperature above for 20 min or until browned.
Suggested side is a salad of baby. spinach, tossed with 6 halved grape tomatoes, 2 sliced scallions-white and green parts only-and Sweet Vadilia Onion dressing.
*This can be frozen if done so before the potatoes are added, and thawed to room temperature before adding them as well. Then proceed with the baking as directed.
Pepper Steak or Steak au Poivre
(2) 5oz. beef filets—consider slices of London broil as an economic option, but be sure to keep them rare or they will toughen
11/2 Tbs. cracked black peppercorns
1Tbs butter
2 Tbs. cream sherry
1 Tbs. beef bouillon granules dissolved in
2 Tbs. water
Press pepper firmly into both sides of each fillet. Heat oven to 400 deg. Melt butter in a skillet sear meat on one side and brown for about 3 min. on the other. Put meat in a pan and place in oven for no more than 5 min. Deglaze pan with sherry, bouillon and water, add sour cream to just heat through. Plate steaks and drizzle sauce over them.
Suggested sides: 1) Microwave 2 medium sized potatoes until slightly soft-about 3 min. Cut in half length-wise and rub cut sides with butter. Bake in 400 deg. oven until brown –about 20 min.
2) Baked fennel. Trim stems and fronds from a large fennel bulb and quarter length-wise. Sauté in 1 Tbs. butter over medium heat until it starts to soften and the edges begin to brown. Place in a greased casserole, add drippings, dot with ½ Tbs. butter and 2 Tbs. grated Parmesan cheese. Bake at 400 deg. for 10min. until cheese bubbles.
*This is the chafing dish style recipe I mentioned. Everything is geared to the use the same temperature oven.
DESSERTS
These 2 recipes are from Deborah Anderson’s 5 Ingredient Gourmet Cooking
Chocolate Truffles: Makes 24
8 oz. semi-sweet chocolate – chopped
1/3 cup butter
2 Tbs. Kahlua
1/3 cup powdered sugar
Melt chocolate and 1 Tbs. butter, remove from heat add remaining butter and liqueur, then mix in sugar and beat until smooth. Chill for 1 hr. Shape into 1 in balls and roll in nuts on a sheet of waxed paper. Cover well and chill until firm. Return to room temperature to serve.
It Turnovers,
White Chocolate Cheesecake Truffles: Makes 24
12oz. package of white chocolate chips
1 cup sugar
(2) 8 oz. packages of cream cheese
1 cup strawberry or raspberry jam
1 Tbs. lemon juice
Melt the chocolate and mix into beaten cheese and sugar. until mixture is even and smooth. Pour batter into an 8 x8 in. pan lined with parchment paper. Freeze for 1 hr. covered with paper. Cut into 24 squares, and use a spatula to move them to a plate. Melt jam with lemon juice and spread over the truffles while warm. Refrigerate until serving.
I confess my favorite dessert recipe for this day is Chocolate Biscotti with Vin Santo. It’s listed below with the recipes from past years. I’ve put them in paragraph form to save space but all you need to do to access any of them, is to select the month, obviously February, and year from the box on the right side of any blog page and click.
2012- Special Dinner Recipes for 2—Affordable, Last Minute and Easy
Appetizers: Salmon spread, Sun-Dried Tomato Pate. Entrees: Cornish Hens with Wild Rice and Grapes, Pork Chops Basil, Salmon in Lemon Caper Sauce. Desserts: Classic Burnt Almond Sunday, Mock Chocolate Steamed Pudding, Meringue Glace, Viennese Coffee.
2013 – Some Valentine’s Ideas
Appetizers: Baked Brie, Puffy Pinwheels, Entrees: Pork Tenderloins with Citrus Glaze, Pasta with Smoked Salmon in Vodka Sauce, Desserts: Fruit Turnovers, Chocolate Cake with Raspberry-Almond Frosting. Napoleons
2014 –Chicken 9 Ways
Appetizers: Bean Dip, Sides: Tiny Whole Browned Potatoes. Desserts: Chocolate Biscotti with Vin Santo, Angle Nests Entrees: Chicken Roll-ups with 1) Herbs and Nuts, 2) Tomato and Ham 3) Cream Cheese and Chives 4) Cream Cheese Dijon 5) Sage and Cheese 6) Feta and Herbs 7) Saltiimbocca 8) Roasted Pepper and Olives 9) Sausage and peppers.
Happy Valentine’s Day everyone. Next we start talking about being an informed shopper.
