Romantic eats
Cozy up to your lover this Valentine's Day with a sumptuously sexy dinner that whets the appetite for romance later in the evening. The following romantic dinner recipes will titillate more than your taste buds - and are quite simple to put together. Serve with ambient light and mood music to make your Valentine's Day dinner one to remember.
Romantic dinner recipes for Valentine’s Day
Succulent Salmon with Saffron Sauce
Serves 2Ingredients:
1/2 cup roasted red pepper (from a jar or fresh roasted)
3 tablespoons white wine vinegar
3 cloves garlic, minced
Pinch of saffron threads
1 tablespoon agave nectar
1 teaspoon Dijon mustard
Olive oil
Salt and freshly ground black pepper to taste
2 (5-ounces each) boneless salmon fillets
1/2 cup finely chopped yellow bell pepper
Directions:
1. In a blender or food processor, puree roasted pepper, vinegar, garlic, agave and mustard. With motor running, slowly add 1/2 cup olive oil, blending until emulsified. Transfer to a bowl and season with salt and pepper. Set aside.
2. Place a grill pan on the stove over high heat. Rub salmon with olive oil and season with salt and pepper. Place salmon skin side down in pan and grill for 3 minutes. Use a wide spatula to flip fillets. Lower heat to medium and cook 2 to 3 minutes more.
3. Transfer salmon to a serving plate and drizzle with sauce. Garnish with bell pepper and serve.
Asparagus Mushroom Pasta Toss
Serves 2Ingredients:
4 ounces linguini
1 teaspoon yellow curry powder
1/2 cup olive oil
8 stalks of asparagus, trimmed, cut into 1-inch pieces, blanched
10 button or wild mushrooms, stems removed
6 basil leaves
Juice of a lemon
Directions:
1. Cook pasta to al dente in a pot of salted boiling water according to package directions. Drain in a colander and set aside.
2. In a large bowl, whisk together curry powder and 1/4 cup olive oil. Add pasta and toss to coat.
3. Heat remaining oil in a skillet over medium-high heat. Cook asparagus and mushrooms, stirring often, for 3 to 4 minutes.
4. Add basil and lemon juice and cook, stirring, for 2 to 3 minutes or until basil is wilted. Add pasta and toss to combine. Serve warm.
Warm Spinach, Fig and Feta Salad
Serves 2Ingredients:
4 fresh figs, stems removed
4 cups baby spinach
2 strips bacon, thinly sliced crosswise
1 tablespoon minced onion
1 teaspoon Dijon mustard
1/4 cup olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
2 ounces crumbled feta cheese
Directions:
1. Slice each fig crosswise into 4 to 5 slices. Toss figs and spinach in a large mixing bowl.
2. Cook bacon in a medium-sized skillet over medium heat until crisp. Add shallot and cook, stirring, for 1 minute. Stir in mustard, olive oil and balsamic. Taste and adjust seasoning with salt and pepper.
3. Pour warm dressing over spinach mixture and toss to coat. Divide salad between two plates and serve garnished with feta.
Fancy Lobster-Stuffed Phyllo
Serves 2Ingredients:
1 large lobster tail, steamed, meat removed and chopped
1 shallot, minced
3 tablespoons finely diced celery
3 tablespoons finely diced carrot
1 tablespoon brandy
1/2 teaspoon salt
Freshly ground black pepper to taste
3 sheets phyllo dough
2 tablespoons melted butter
1 small mango, finely diced
Pinch of cayenne
2 tablespoons finely chopped almonds
Directions:
1. Preheat oven to 375 degrees F. and grease a rimmed baking sheet. In a large bowl, mix lobster, shallot, celery, carrot, brandy, salt and pepper. Set aside.
2. Layer sheets of phyllo on top of one another, brushing with butter between each layer. Use a sharp knife to cut the stack in half lengthwise. Divide lobster mixture evenly between the two halves, spreading it to 2 inches from the edges.
3. Roll each stack jellyroll style, enclosing the lobster filling. Brush the outside of phyllo with butter and place seam-side down on prepared baking sheet. Bake 7 to 8 minutes or until golden.
4. Let cool for 5 to 10 minutes before slicing. Meanwhile, toss mango and cayenne in a small skillet over medium heat. Cook, stirring, for 1 minute. Add almonds and continue to cook, stirring, for 2 minutes.
5. Cut each phyllo diagonally and set on two dinner plates. Spoon over mango and serve.
Chocolate Bliss Cakes
Makes 6Ingredients:
5 ounces premium quality dark chocolate, finely chopped
5 tablespoons unsalted butter, cut into small pieces
3 eggs at room temperature
Pinch of salt
Freshly whipped cream
Fresh mint
Directions:
1. Preheat oven to 425 degrees F. and butter 6 small ramekins. Partially fill a roasting pan with about 1-1/2 inches of water and set it in the oven.
2. In a double boiler or a metal bowl set over barely simmering water, stir chocolate and butter until melted and smooth. Remove bowl from heat and set aside to cool slightly.
3. Beat the eggs and salt in a large bowl for about 5 minutes. Fold half of the egg mixture into the chocolate mixture, mixing until combined. Fold in remaining egg mixture, mixing until well combined.
4. Pour batter into prepared ramekins and carefully set them in the roasting pan with the water. Cover roasting pan with aluminum foil and bake for 5 minutes.
5. Remove foil and bake for 8 to 10 minutes more. Carefully remove ramekins from pan and let them cool on wire racks for 3 to 4 hours.
6. To serve, unmold two ramekins onto a serving plate and top each with a dollop of whipped cream and sprig of mint.
