Happy Valentine’s Day! I thought I’d veer off the beaten path a bit and have some fun today. This is a purely romantic menu….meant for two…..easy to prepare and so delicious. Break open the bubbly and celebrate this day of love, love, love!
Raw Oysters with Mignonette Sauce
Arugula, Radicchio and Endive Salad
Broiled Lobster Tails with Fresh Garlic Butter
Pommes Frites
Chocolate Fondue with Strawberries and Cake Bites
Champagne
Raw Oysters with Mignonette Sauce
1 -2 dozen fresh oysters, shucked
Mignonette Sauce:
1/2 cup minced shallots (about 2 1/2 ounces)
1/4 cup white vinegar
1/4 cup clear, unseasoned rice vinegar*
1/8 teaspoon of sugar
1/8 teaspoon of salt
1 1/4 teaspoon of finely crushed white peppercorns (do not use pre-ground or powdered white pepper)
Peel and finely chop the shallots
Place the minced shallots and any juice from them in a glass bowl. Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork. Add the freshly crushed white pepper. Stir with a fork.
Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using.
Arugula, Radicchio and Endive Salad
1 bunch organic, baby arugula
1 small head radicchio, wash, dried and hand shredded
1 Belgian endive, separated into spears
1/4 cup extra virgin oil
2 tablespoons champagne vinegar
1/4 teaspoon dry mustard
sea salt and cracked black pepper to taste
Arrange the salad greens on a platter and drizzle with oil.
Broiled Lobster Tails with Fresh Garlic Butter
4 lobster tails
melted butter
1 garlic clove, finely minced
1/4 cup chopped flat leaf parsley
sea salt and pepper to taste
lemon wedges for garnish
Wash and dry the lobster tails. Carefully cut each tail down the middle of the top with a pair of poultry scissors or a very sharp knife. Arrange the lobster tails on the broiler pan and place it under the broiler. Broil on medium for 5 to 10 minutes. Be sure to place the broiler pan at least 4-5 inches from the coils. I have also successfully grilled lobster tails, placing them on a hot grill for the same amount of time.
Pommes Frites
1 large russet potato
2 cups vegetable oil
sea salt and pepper to taste
Cut the potato in half lengthwise, then into 1/4 inch sections and then into thin strips. Heat the oil in a heavy skillet, I use a cast iron skillet for these. When the oil is hot add the potato strips and cook until golden brown. With a slotted spoon, remove the cooked potatoes from the oil and drain them on paper toweling. Sprinkle with sea salt and pepper before serving.
Chocolate Fondue with Strawberries and Cake Bites
12 ounces of dark chocolate (chips or roughly chopped if from a block)
8 ounces of heavy cream
A pinch of salt
1 pint of fresh strawberries, washed and stemmed
2 cups of angel food cake, cut into large cubes
Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
Arrange the strawberries and angel food cake, cubed, on a platter or plates around the chocolate pot. Use a fondue fork or bamboo skewer for dipping.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir.
