If you prefer to stay in on Valentine’s Day, preparing a special meal for that special someone….I’ve got the menu for you! There is nothing better than cooking a delicious meal for the one you love. So get out your grocery lists, chill the champagne and get ready to make a fabulous dinner!
Bruschetta with Goat Cheese, Prosciutto and Grapes
Steak au Poivre with Chopped Organic Greens and Parmesan Crisps
Organic Strawberries Dipped In Dark Chocolate
Champagne
Bruschetta with Goat Cheese, Prosciutto and Grapes
1 baguette, sliced 1/4″ thick, diagonally, lightly toasted.
1 small log goat cheese
1 tsp. Sangre de Cristo Herbs de Provence
1 tbsp.Honey
1 cup red seedless grapes, cut in half
Mix goat cheese, Herbes de Provence and Honey. Saute the grapes for 2-3 minutes in 1/2 tablespoon olive oil. Spread each bread slice with cheese mixture and top with grape slices. Garnish with sprigs of fresh thyme.
Steak au Poivre atop Organic Greens with Parmesan Crisps
2 6 ounce filet medallions
2 tablespoon extra virgin olive oil
1 tablespoons cracked black pepper
1 teaspoon sea salt
2 tablespoon butter
1/4 cup brandy
Brush the medallions with 1 tablespoon olive oil. Combine the pepper and salt. Coat both sides of the medallions with the mixture. Heat 1 tablespoon olive oil and 1 tablespoon butter until hot, but not browned. Add the medallions and cook for four minutes, turn and cook for four more minutes for medium rare. Remove the steaks from the pan, add the brandy to the pan and boil on medium high heat for 2-3 minutes, stir the remaining tablespoon of butter and stir and until just melted.
For the salad:
1 belgian endive
1 head radicchio
2 cups arugula
1 head butter lettuce
Wash the greens well and chop coarsely. Toss with vinaigrette dressing, place on a serving plate and top with a steak medallion. Garnish with parmesan crisps.
Vinaigrette Dressing
1/2 cup extra virgin olive oil
2 tablespoons champagne vinegar
1/4 teaspoon dry mustard
1/2 teaspoon honey
Salt and pepper to taste
Whisk all ingredients together and toss with the salad greens
Parmesan Crisps
1 cup shredded Parmesan cheese
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper. Place four mounds of cheese on the sheet. Bake for 15-20 minutes, until golden brown and crisp. Remove the tray from the oven and allow the crisps to cool before serving.
Organic Strawberries Dipped In Dark Chocolate
8 large strawberries, with stems, if possible
1 large bar dark chocolate, find European chocolate is the best
In a double boiler, melt the chocolate, adding a tablespoon of butter. Stir until melted. Wash the strawberries and dip them in the melted chocolate. Allow to cool on a wax paper lined plate, in the refrigerator until ready to serve.
