I previously mentioned how the two of us were putting together the dinner. It was fun and not one cross word in the kitchen. True!
We started out with two (2) appetizers. Don made garlic and butter fried shrimp with hot sauce and crackers. Let me tell you, NO ONE can cook shrimp as good as that was; only Don.
I made a shrimp and avocado creme brulee. I’ll bet no one has had this before. It is so darn yummy I will definitely be making that one again. The Havarti cheese sauce really makes it and the sugar topping pulls it all together.
We took a small break and then had a New York Sirloin Steak with a Lobster Mornay sauce. Along side that was rainbow carrots with a mushroom stuffed baked potato.
It is a good thing we took our time over this meal. So far it is two hours and counting. A glass or two of Sangiovese red wine went perfectly.
That done and the dishwasher working, we decided to have a slice of my blood orange pound cake with a blood orange sauce. You will see by the two pictures just how that went.
Now, that was fabulous, made with love and a lot of care but…..it is back to the diet today.
Number 26
This is the 26th Valentine’s Day my husband and I have shared. In the past we have gone out to expensive dinners, bought each other gifts and cards, oh my, the cards. They are so beautiful and romantic that I have saved each and every card he has ever given me.
Having just returned from Maui where we spent the lovely month of January we decided only cards this year. Sounds fair, right? So…..here is how things change in this house.
I decided to surprise Don with a really special dinner. He, on the other hand, had decided to surprise me with a special dinner. We both realized what was happening yesterday. I said (ever so wisely and yet, demurely, I will get the ingredients I wanted to get and you can cook it. And you thought I was stupid? Silly you!
So today we went out and I bought what I wanted (he had to stay in the car) and then he has done his thing. Today I made the appetizer and dessert, set a special table in the dining room and gave him what we are having.
The menu:
Hors d ‘Oeurve I don’t know what that is as Don is preparing
The appetizer: Crab and Avocado Creme Brulee
Entre: New York Strip Sirloin Steak Topped with a Lobster Tail
Bacon/Cheddar Stuffed Potato
Vegetable: Don’s preparing
Dessert: Blood Orange Pound Cake Slices
Of course, the essential glass or two of wine and beer for Don.
This is what makes life fun and spur-of-the-moment. What do you think?
Pork Tenderloin/Apple Slaw Sandwiches
What a superb combination – apples and pork tenderloin. You will love this recipe.
- 2 red-skinned apples (Pink Lady or Honeycrisp), cored and julienned
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- 1/4 cup fresh tarragon, torn in pieces
- 1/2 cup Panko crumbs
- 12 oz. pork tenderloin, cut into 4 pieces
- pinch of salt and pepper
- 2 eggs, beaten
- Crisco oil
- 8 thin slices of rustic bread
- 2 tbsp. mayonnaise
- 2 tbsp. honey mustard
Apple Slaw
Toss the julienned apples with olive oil, tarragon and lemon juice. Set aside.
Pork Tenderloin
Crush the panko crumbs with a rolling pin for a couple of rolls and transfer to a shallow dish, Place each piece of pork between plastic wrap and pound to 1/4 inch thickness. Set aside.
Pour the flour, salt and pepper into a shallow dish. Place the beaten egg in another shallow bowl. Dip each piece of pork into the flour, then egg and finally panko crumbs.
Preheat skillet with about 1/4-1/3 inch of oil over medium heat. Cook for 3 minutes each side or until golden and no pink remains.
Put together the pork, apple slaw between two slices of bread where you have applied the mayo and mustard.
Now, how is that for a deluxe sandwich? Darn tooten….
Fig Balsamic Lamb Chops
Don loves lamb and this is a tasty way to prepare and serve it. This will serve 4 people and you can add fresh sliced peaches or papaya with spring mix greens as a base for the lamb.
- 1/4 cup fig balsamic vinegar
- 1/2 cup olive oil
- 8 bone-in lamb chops, frenched, about 1 inch thick
- coarse salt and freshly ground pepper
- 3 tbsp. toasted sunflower seeds
Whisk together the oil, vinegar together. Reserve 1/4 cup and pour the balance into a large sealable plastic bag. Season the lamb with the salt and pepper and place in the plastic bag, refrigerating up to 3 hours.
Let the chops warm to room temperature and place a large skillet on a medium heat. Cook the lamb in batches, using an instant read thermometer check to see that the internal temperature is 125 (about 8 minutes). Do not let it touch the bone. Transfer to a plate to allow it to rest for 10 minutes.
Whisk the remaining marinade to combine. Put a handful of greens in the center of the plate, add some of the fresh fruit, along with a sprinkle of sunflower seeds and drizzle with the marinade. Top with the lamb and serves.
Terrific Salad For Valentine’s Dinner
This salad can be doubled if serving for company, but if only for two (one) it is delicious, easy and quick to make.
- 4 cups of spring mix greens
- 4 slices lean prosciutto, torn in small, bite size pieces
- 1 ripe mango (peeled, pitted and sliced in wedges)
- 1 ripe papaya (peeled, seeds removed, sliced)
- 150 grams fresh mozzarella, cubed
- 1/4 cup toasted pecans, chopped
- 1/4 cup olive oil
- 1/4 cup fig balsamic vinegar
- 1 tsp. Dijon mustard
Arrange the greens, prosciutto and fruit on your prettiest salad plate or bowl. Top with the cheese, and sprinkle the pecans over the salad. You probably won’t need all the greens, but is there if this is going to be the main course, as in a luncheon.
Whisk together the remaining ingredients and drizzle over the salad, serving immediately.
Now you know why it is so special….yummmmmm
Valentine’s Day for Everyone
There is always a lot of pressure placed on those who are alone (by choice or not) to be with someone at this time of the year.
Well, when I say you should make the effort to prepare a special dinner for your mate, including candles and flowers, tablecloth, and cloth napkins, it is also for the single people as well.
Note the pictures; one set for one and the other has been set for two. No big deal either way, but looks special. Having just returned from Maui, what else would you expect me to do?
Why not? You are just as important and even if you order a pizza in or buy something prepared by a kitchen in a restaurant, take it home. set the table (make the effort, it is important) light a candle, put out a cloth, napkin, good dishes (at least the best you have), pour a glass of wine and enjoy the fact that you actually did this for YOU.
For everyone else, Plan ahead….salad or soup? Or both? Chicken? Pork Tenderloin (my meat of choice for Valentine’s), steak?
Potatoes? What kind? Rice? Pasta? Vegetables: Your choice, just not canned or frozen. Fresh is always best and it shows you actually took the time to do this.
Dessert? White Chocolate Brulee? Cheesecake? Chocolate Cake?
or
Fresh fruit, cheeses and a few crackers?
Big, expensive gifts are not always the way to show your affection. A sincerely bought card, a single rose or a bouquet of flowers and time set aside to show you care.
Enjoy! Now I have to go and plan our own special time.
White Chocolate Creme Brulee
We tasted quite a few Creme Brulee desserts while away last month, but if this sounds mighty delicious when you read it….then you should taste it…..ummmmm, probably the best one yet.
- 2 1/2 cups heavy whipping cream
- 1/2 cup sugar
- 5 oz. white chocolate, chopped ( I prefer the melting discs for smoothness)
- 6 egg yolks
- 1 tsp. vanilla
- 3 oz. bittersweet chocolate, chopped
- 1 oz. white chocolate, melted
Rinse out a heavy saucepan with cold water and shake out any excess moisture. Set the pan over a medium heat and stir in the cream and sugar, heating until bubbles appear around the edge. Add the white chocolate and stir until completely smooth. Remove from heat.
In a bowl, whisk together the egg yolks and vanilla until well blended and whisk into the chocolate mixture, whisking to incorporate so the eggs don’t ‘curdle’.
Pour into 8 custard or ramekin cups and place in a baking pan. Pour in enough boiling water to come up halfway on the sides of the ramekins.
Bake at 300 degrees for 35 minutes until set on the edges but soft in the centre. Remove the ramekins and refrigerate for about 6 hours, until well chilled.
Melt the dark chocolate in the microwave, carefully, and then spoon over the tops of the white chocolate, right to the edges with the back of a spoon. Refrigerate until completely chilled.
Drizzle the melted white chocolate in a pretty design over the tops and serve to 8 delightful guests.
* decorate with a few berries on the side for a real wow factor
Easy BBQ Bruschetta
Don’t laugh..it Is getting soon to be that time of year (unless you can bbq all winter long). Give this a try. So, so easy but oh so good.
- 1 tbsp. olive oil
- 1 1/2 tsp. balsamic vinegar
- 1/3 cup small basil leaves
- 1 tbsp. capers, drained and rinsed well
- pinch of salt
- 3 cups cherry tomatoes (all colours), halved
- 1 large Italian baguette, cut diagonally in 1 inch thick slices
- 2 garlic cloves, peeled and cut in half
- Grated Asiago cheese for topping
Preheat the barbecue to a medium temperature. Whisk together the oil, vinegar, basil, capers and salt in a medium bowl and stir in the slices tomatoes. Set aside.
Barbecue the bread slices until grill marks form: 1 – 2 minutes each side. Transfer to a plate and rub 1 side of the toast with the garlic and spoon the tomato mixture on top.
Sprinkle the cheese on top and place on the top shelf of the barbecue to melt the cheese (be sure you have turned off the heat). This should just take a moment or two.
Yummy!
Delicious and Happy Cauliflower
Ha Ha….this is a truly delicious way to serve cauliflower: even those who think they don’t like vegetables (they will).
- 2 1/2 – 3 lbs. cauliflower, peeled, core removed and broken into large florets
- 1 cup soft breadcrumbs
- 1/4 cup olive oil
- 1/4 cup butter
- 3 tbsp. freshly chopped garlic
- 1/2-3/4 cup grated Asiago cheese
- 1/3 cup pitted olives
- 1/3 cup finely chopped orange bell pepper
- 1 tbsp. finely grated lime peel
Preheat oven to 425 degrees. Arrange the cauliflower in a large roasting pan and sprinkle the bread crumbs over.
In a small saucepot heat the olive oil, butter and garlic over low heat. Cook and stir about 5 minutes. Do not burn the garlic. Drizzle this over the cauliflower and sprinkle the cheese over the mixture.
Bake this, uncovered, in the oven for about 15 – 20 minutes until the cauliflower is fork tender. Remove from the oven and sprinkle the olives, peppers and lime zest just before serving. If you have any lime wedges, serve in a small bowl and pass around.
Didn’t I tell you ? Uhuh, it’s yummy.
This will serve 8.
Lime Curd Dessert With Special Crumble
This is unusual and refreshing after an evening meal. When served with guests at the table, they will be so happy they came for dinner. Your family? They will think someone took their Mom and replaced her. Who Knew?
The unusual part of this dessert is that is not made with lemon.
- 3/4 cup fresh lime juice
- 3 limes, finely zested
- 1 cup sugar*
- 4 large eggs
- 1 cup, room temperature butter, cut in cubes
- 1 – 1 1/2 cups of a plain, Greek yogurt
- Honey to drizzle
- Your own special homemade crumble
* taste it in case you require a bit more sugar. Should be tart, not sour.
In a medium saucepan, bring the lime juice, all the zest and 1/2 cup sugar to the boil. Lower the temperature when it starts the full boil.
In a large bowl, beat the eggs and remaining sugar until smooth and creamy.
With the mixer still beating, gradually add the lime mixture without stopping. If you stop, it will curdle.
Return to the saucepan and whisk continuously. When the mixture starts to boil, remove from the heat. Mix in the butter, whisking until smooth and blended. Cover with plastic wrap, making sure it touches the surface of the curd and cool before refrigeration.
Place 3-4 large spoonfuls of the lime curd into stemless wine glasses (or your prettiest glasses) and top with a large dollop of yogurt. Drizzle with honey and a sprinkle of your own homemade crumble.
Woo Hoo! You will love it. Serve with a couple of your homemade oatmeal or shortbread cookies.
The Very Best Roasted Vegetables
We are always looking for ways to make vegetables even better tasting and this is a great way to do it. Even “Mikey” will like them. Try it and you will want to repeat often.
- 2 large carrots, peeled
- 2 large turnips, peeled
- 2 parsnips, peeled
- 2 large beets,unpeeled
- 3 tbsp. butter
- 2 tbsp. maple syrup
- pinch of salt
- 1/2 tsp. fresh thyme leaves, chopped
Preheat oven to 375 degrees.
Cut the carrots and parsnips diagonally. Cut the turnips in half, then in 1/4 inch pieces.
In a separate pot, boil the beets until just tender, cool down to touch, then cut in half and then into 1/4 inch pieces. Set aside.
Bring a large pot of water to the boil. Add the carrots to the water and cook for one minute, then add the turnips, and parsnips until just tender. Drain and add ALL the vegetables onto a parchment lined baking sheet, stir in the butter, maple syrup and bake, turning frequently until completely glazed. (8-10 minutes)
Serve immediately with a light sprinkle of the chopped thyme leaves.
**Note: The pictures show more vegetables. We couldn’t locate any parsnips so Don added Brussel Sprouts, Sweet potato and baby potatoes (just cut in half). The only thing I would have added would have been 1 more tbsp. of maple syrup. Mind you, when you pour them into a large bowl, all the juices coat the vegetables and it is wonderful.
we’re Back – Ready to Get Back To Work
Okay, we are now back and glad to be back working at what I love to do…sending new recipes and ideas to you.
We were away for the past month and thoroughly enjoyed it. It is always nice to be away and towards the end, we were already starting to think about home and what we have to do.
For me it is the unpacking, laundry, ironing and cleaning house. For Don, it means checking over 400 emails and messages and getting ready for the tax season.
See you tomorrow.