Valentine's Day at Home: How to Have a Romantic Dinner and Not Make Yourself Crazy

It's Almost Valentine's Day!

It's the most romantic holiday of the year--and a romantic meal has got to be the most popular way to celebrate it, be it out at a restaurant or by candlelight in your own home.

I like home better.

Why, you ask?

1. You have more control over what is in your meal. It's as true on special days as it is every day of the year: when you fix your own food you know what's in it. And that's really important for anyone with any kind of dietary preferences.

2. You can avoid all the crowds that flock to restaurants on this particular holiday. And if you didn't make a reservation, well plan to stand in line for hours.

3. If there are children in your life, you can choose to celebrate along with them--or have a late supper after they go to bed.

4. It's less expensive. A meal made at home is always cheaper than it's restaurant counterpoint. And again, if you have kids, you can also avoid the cost of a babysitter, which can be at premium rates on Valentine's Day!

5. It just tastes better. I don't know about you, but I'm always a little wary of new (and even old standby) restaurants because I'm often disappointed by flavor or food quality. There's nothing worse than spending a huge chunk of change on a meal and thinking, "I could have made that so much better," as you walk away.

It certainly goes without saying that in this economy more and more couples will choose to celebrate at home this year. But how?

I've had many different Valentines Day menus over the years, but the one that stands out most in my memory is from a long, long time ago, long before I ever met Mr.W. It was a beautiful supper shared with a beautiful man, simply served at the kitchen table with a flickering candle stuck in an old wine jug and the red rose he gave me on the table. I made two perfectly cooked steaks and oven-roasted potato wedges that we enjoyed with bottled beer. We were young, we were in love, and we ignored dessert completely.

It doesn't have to be fussy or fancy. The meal you share with your love should be one that you can feel confident about and still have time to fuss over yourself and your surroundings.

It doesn't have to be expensive, either. Filet mignon and lobster might be a bit pricey, but a rustic supper of italian sausage and seafood in a light tomato broth served with a baguette or herbed biscuits and a glass of white wine might be just right. Or serve your favorite comfort food meal. Mr.W would love a meal of tomato-topped meat loaf and whipped potatoes with buttered corn on Valentine's Day or any other. Or cube steak, steamed rice and country gravy, for that matter. That's his real favorite.

Whatever you decide to serve, dim the lights, add an unscented candle (you don't want perfumed candles to confuse the aroma of your food) or other soft lighting and have a vase ready in case your special someone brings you a flower. It doesn't matter what dishes you use--it does matter that you remember why you love your partner. Focus on that. Everything else will be wonderful.

Sharing your meal with children? A beautifully roasted candied chicken with oven-roasted cauliflower and steamed brown rice is a delicious meal that doesn't require a lot of last-minute tending. Or how about a ham-studded macaroni & cheese with petits pois? Okay, they're really just peas, but petits pois sounds so much fancier, don't you think?

Dessert can be both decadent and simple: a mini ice cream sandwich dribbled with strawberry coulis and a dollop of whipped cream is delicious for adults and children alike. Want something more grown-up? Chocolate-ricotta mousse is scrumptious and easy to make ahead. Serve it simply for kids, but add a drizzle of grand marnier for the adults for a suitably fancy finish to any meal. Prefer cake? This flourless chocolate torte is the very essence of decadence, is make-ahead simple, feeds a crowd and can be done sugar-free, if desired.

Last year, Dave and I invited another couple to spend Valentine's Day at our house over a good meal and even better conversation. If you're like me, there's nothing more satisfying than feeding your friends.

This year, we're going to a friend's 25th Wedding Anniversary Party. After they renew their vows, there will be dinner and dancing--I'd say that's pretty romantic! 25 years and they choose to do it all over again. I'm looking forward to it.

And I hope you have a wonderful Valentine's Day, too.

Banana Pancakes

Mmm, pancakes.

We love 'em, but don't dare eat them often. They are a rare treat for us--our dinner last night. But this time I made them a bit differently, with bananas and sour cream, and a hidden boost of fiber. With this recipe we can enjoy them more often.

They look indulgent. They smell dreamy--just like mom's banana bread. They're pillowy soft with a light and airy texture. You'd never know that they're good for you.

And this batch was sugar-free. Even better.

I'd love waking up to these anytime. What a great idea for a special Valentine's Day breakfast for the family!

I drizzled mine with a blend of sugar-free imitation maple syrup (I know, but what can you do?) and agave nectar. Mr.W topped his with unsweetened applesauce. Rolling one up with peanut butter and jelly would be yummy, too.


Banana Pancakes
makes about 10 5-inch pancakes

Dry Ingredients:
1/2 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
1/3 cup oat bran cereal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:
1 egg
1 cup sour cream
1/4 cup sugar or sugar substitute
2 very ripe bananas, peeled and mashed with a fork
2 tablespoons water or milk (optional; use only if wet mixture seems too stiff)

canola oil for frying

Whisk together dry ingredients in a medium bowl. In a separate bowl, combine wet ingredients. Add dry mixture to wet, stirring until just combined. Do not overmix.

Ladle (about 1/2 cupfuls) onto a hot, oiled skillet over a low flame. When bubbles cover the surface and the edges are set (after about 3 minutes), gently turn over. This is a delicate batter so this can be a bit tricky--use a thin, flexible spatula. Cook gently until golden (about another 3 minutes). Keep warm while making the rest.

Serve warm topped with butter and maple syrup or other desired toppings.

Dessert Crepes

This flourless dessert crepe recipe is a great way to have a restaurant-quality dessert at home without ignoring your dietary restrictions. And your options for fillings are endless.

I made these crepes last week for a DIY Crepe Station--the perfect ending to a lovely meal. Filling options included sliced strawberries (no sugar added), sliced bananas, whipped cream, vanilla and chocolate mousses, sugar-free vanilla yogurt, sugar-free chocolate syrup, honey and agave nectar. These offered everyone an opportunity to make their own creation. Who doesn't love that?

While it's a simple batter to mix up, making these crepes are a little fiddly--here are a few lessons learned:

• re-grease the pan before each crepe
• low heat is the way to go... be patient
• if the crepe is troublesome to flip, give it another minute
• you can repair cracks by adding a wee patch of extra batter

On to the recipe.

Flourless Dessert Crepes

makes about 5 five-inch crepes

Canola Spray

2 large eggs at room temperature

2 tablespoons heavy cream

2 tablespoons agave nectar (or honey, or sugar, or sugar replacer of choice; for savory crepes, omit sweetener altogether)

2 teaspoons flavorless vegetable oil

1/4 teaspoon pure vanilla extract (omit for savory crepes)

In a medium bowl, whisk together eggs, cream, agave nectar, oil and vanilla.

Set a small saute pan (I used an 8-inch nonstick pan with a 5-inch bottom) over medium-low heat; when preheated, spray with canola spray.

Ladle just enough batter into pan to coat the bottom. You may need to turn the pan to distribute batter. Let sit for about 2 minutes.

I checked the batter by touching it carefully; when liquid did not stick to my finger, I flipped it. When it looks puffy, it's ready to flip.

To flip, carefully slide crepe to one side and flip using a silicon spatula. Again, this takes some doing. I wrecked my share, believe me. Here's one that didn't turn out so well.

That one was for my mouth.

After flipping, they only need another minute to finish cooking. I stacked them on a plate with wax paper between each crepe, and that worked wonderfully.

Here's a good one. Fortunately most of my crepes came out this way.

But some didn't. Some were a little overdone--they just looked a little darker than they should. Perfectly edible. Others were torn, or a little squished. All edible, but not perfect. These went to the bottom of the stack.

I could have only showed you the good ones, but I wanted to be honest here: I am not a perfect crepe-maker. But imperfection is good, too.

Mid-Winter Salad

I made a delicious salad last week for our Valentine's Day Dinner that was chock full of goodies. Here in Central New York, there are few local/seasonal ingredients available at this time of year, so I generally rely on imported and canned products until spring rolls around. Even so, one can be creative, right?

My salad included mixed baby greens, grape tomatoes, sliced cucumber, artichoke hearts, beet slices (cut into heart shapes, of course), black olives, crisp-fried bacon, shaved romano cheese and toasted polenta triangles. Served with the option of a lemon vinaigrette or red wine vinaigrette, it was a tasty addition to our meal.




Mid-Winter Salad
serves 6

5 ounces salad greens of choice, washed and dried
two good handfuls grape or cherry tomatoes, or 2 large tomatoes, cut into wedges
1 large cucumber, peeled and cut into thick slices, each slice cut into 4 wedges
1 15-ounce can artichoke hearts, drained
1 15-ounce can black olives, drained
1 8-ounce can beet slices
about 6 slices bacon, fried crisp and drained on paper towels
several shavings romano (or parmesan) cheese - I used a vegetable peeler for a good dozen wide slices
toasted polenta trianges (recipe follows)

Combine salad greens, tomatoes, cucumber, artichoke hearts and olives in a large bowl. Toss with hands to combine and transfer to a serving dish or platter. Top decoratively with beet slices, bacon, cheese shavings and toasted polenta. Serve with salad dressings of choice.

Mr.W and I find ourselves craving all things citrus at this time of year, so we like a lemon vinaigrette--see my recipe here.

Toasted Polenta Triangles

2-1/2 cups low-salt chicken broth
1 cup polenta (I used Goya brand coarse yellow corn meal)
canola spray
olive oil
grated parmesan cheese

Spray a square or loaf-shaped pan with canola spray and set aside.

Heat chicken broth over medium-high heat in a heavy-bottomed saucepan. Whisking constantly, add cornmeal in a slow stream until fully incorporated. Reduce heat to medium and stir constantly with a wooden spoon as the mixture cooks.

The polenta is done when it comes easily away from the sides of the pot. I found this took about 10 minutes.

Pour hot polenta into prepared pan; press wax paper or plastic wrap onto the surface and set aside to cool. I used an 8-inch glass square pan; I let it sit until it was room temperature, then transferred to the refrigerator for a few hours.

When completely cooled, turn polenta out onto a cutting board. Cut into desired shapes. I used a round cookie-cutter and then cut each circle into four wedges.

Heat a saucepan with about 3 tablespoons olive oil over medium heat; when oil shimmers, carefully add polenta to the pan. You may wish to have a lid handy to help shield yourself from oil splatters. Although a bit dangerous, this step will ensure a nice, crispy crust on those polenta cakes.

Turn your cakes when they have nice golden color on the first side. Immediately sprinkle generously with parmesan cheese for extra flavor. It won't take long for the second side to crisp up. Transfer to a paper towel-lined plate to drain.

Use immediately.







This is my entry for this month's "Watier, There's Something in My... Salad" event hosted by Spittoon Extra!

Sadly, Andrew forgot me in his roundup... but lots of other great salads there.

Chicken Broccoli Pasta Alfredo with Prosciutto

Chicken and Broccoli Penne Alfredo with Prosciutto
serves 6


olive oil
4 boneless skinless chicken breast halves, rinsed and patted dry
salt and pepper to taste
1 medium onion, chopped (about 3/4 to 1 cup)
5 cloves garlic, minced
1/2 cup water
1 quart heavy cream, divided
1 teaspoon arrowroot powder or cornstarch
1 cup grated parmesan-romano cheese blend
2-1/2 cups shredded mozzarella cheese, divided
1 pound cooked penne pasta, drained
1/2 pound bag frozen broccoli, cooked according to package directions
1/4 pound prosciutto, thinly sliced and chopped


Heat a large skillet over medium heat. Add olive oil--about 3 tablespoons--and chicken breast halves. Season with salt and pepper. Cook, turning occasionally, until just cooked through. Remove from skillet and set aside.


Add more oil to the pan if needed. Add onion and saute, stirring often, until transparent (about 3-5 minutes). While onion is cooking, cut chicken into bite-sized pieces. Add garlic to the onion and saute until fragrant (30 seconds to 1 minute).


Return chicken to pan and add water. With a wooden spoon, scrape up any browned bits that have accumulated in the pan.


Pour 1/2 cup heavy cream into a liquid measuring cup and set aside. Add remaining cream to the pan with the chicken, onion and garlic. Stir to combine. Reduce heat to low.


While whisking or stirring with a fork, sprinkle arrowroot powder into reserved 1/2 cup heavy cream. Mixture should be smooth.


When chicken mixture in pan comes to a simmer, stir in cream-arrowroot powder mixture. Return to a simmer, stirring occasionally, until mixture is thickened (about 2 minutes). Add parmesan-romano cheese blend and 2 cups grated mozzarella cheese; stir to combine and remove from heat.


Place cooked penne pasta in a greased 13x9x2-inch pan. Top with cream sauce and cooked broccoli. Gently stir to combine. Top with remaining 1/2 cup mozzarella cheese and prosciutto. Bake in preheated 350*F oven for 15 minutes.



Notes

• Reheating is a bit fiddly, so this should be made fresh for dinner.
• If you wish to reheat leftovers, you'll find that your cream sauce has mostly soaked into your pasta. Gently reheat in a saucepan over a low flame with added milk or cream, stirring gently and occasionally.
• A delicious variation would be peas instead of broccoli, and cappicola (hot) ham instead of prosciutto!

VDay Dinner: Recap

What a fantastic meal. Here are some photos:

The table.


Place setting close-up. Very simple.

I know, not very green of me. But we like paper napkins. And I hate laundry. All cleaning, really.

Centerpiece. I probably should have added a taper. Oh, well. Hindsight.


Appetizer--Roasted Feta recipe I saw on MattBites.

Divine. I served it with thinly sliced tart apples and sliced good italian bread. I forgot to sprinkle it with pepper before serving--and we didn't miss it. I only ate it on the apples and I thought it was a delightful taste--tart, salty, sweet, crispy, creamy.

Chicken and Broccoli Penne Alfredo with Proscuitto and Salad.

I'll post the pasta recipe a bit later today. The recipe and procedure for the polenta triangles will come next week.

Dessert Crepes.

This was my plate--there were several filling and topping options. Our guests seemed to enjoy creating different combinations. Note that these crepes were completely flourless--I'll be posting the recipe for this soon.

After our guests left, we let Thundercat back in the house. She found the balloon.


I'm a little disturbed seeing how high she can actually jump. A good four feet straight into the air.

My Heart Beets for You

Yes, it's a beet. Isn't it darling?

I don't have much to post about today, and I'm preparing for a dinner party at our house tonight. Here's a glimpse at the menu:

Appetizer
Roasted Feta with Agave Nectar and Black Pepper
Thinly Sliced Apple
Sliced Italian Bread

Salad
Mixed Greens, Grape Tomatoes, Sliced Cucumber, Artichoke Hearts, Carrots and Beets with Toasted Polenta Triangles, Crispy Bacon and Shaved Romano Cheese
Lemon Vinaigrette
Red Wine Vinaigrette

Entree
Chicken and Broccoli Penne Alfredo with Prosciutto

Dessert
DIY Crepe Station
Options: Vanilla and Chocolate Mousse, SF Vanilla Yogurt, Sliced Strawberries and Bananas, SF Chocolate Sauce, Honey, Agave Nectar, Whipped Cream, Sliced Almonds

Beverages
Bottled Water, Soft Drinks
Coffee, Tea, Hot Chocolate

I'll have photos and recipes for those in the coming days.

Until then, I hope you have a lovely Valentine's Day, full of surprises. I'll leave you with my favorite passage about true love:

Love is patient, love is kind. It does not envy, it does not boast, it is not proud.

It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs.

Love does not delight in evil but rejoices with the truth.

It always protects, always trusts, always hopes, always perseveres.

Love never fails.

1 Corinthians 13:4-8