Valentine's Menu Suggestions...

[Katy]

Well ladies, it's nearly that time of year. So let's toss around some tried and true suggestions for that romantic, Valentine's dinner (or breakfast, or lunch, or even just dessert). All levels of expertise are welcome.

And Karen, I suggest you copy over your frozen brownie souffle recipe! :cool:

[dana b]

for dinner -- coq au vin, it's my husbands favorite dish. this is the recipe i use

Julia Child's Coq Au Vin
by Julia Child
from From Julia Child's Kitchen
(Alfred A. Knopf, 1979)
Serves 4 to 6

convert Ingredients
1/2 cup lardons, cut into 1/4 by 1 1/2-inch strips (optional)
2 or more
tablespoons olive oil
2 1/2 pounds ready-cut frying chicken (a selection of parts, or all of one kind), thoroughly dried
1/4 cup Cognac or Armagnac
Salt and pepper
1 imported bay leaf
1/4 teaspoon dried thyme
16 to 20 small white onions, peeled
3 tablespoons flour
2 cups red wine (Burgundy, Côtes du Rhône, or Pinot Noir)
About 2 cups brown chicken stock or beef bouillon
1 or 2 cloves garlic, mashed or minced
About 1 tablespoon tomato paste
3/4 pound fresh mushrooms, trimmed, washed, and quartered



Buy the Book Method
1. If you are using lardons, sauté several minutes in 2 tablespoons oil in a heavy-bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan. (Otherwise, film pan with 1/8 inch of oil.)
2. Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides. Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

3. Season chicken pieces with salt and pepper; add bay leaf and thyme. Place onions around the chicken. Cover and cook slowly 10 minutes, turning once.

4. Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.

5. Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the browned lardons, garlic, and tomato paste to the pan. Cover and simmer slowly 25 to 30 minutes, then test chicken; remove those pieces that are tender, and continue cooking the rest a few minutes longer. If onions are not quite tender, continue cooking them; then return all chicken to the pan, add mushrooms, and simmer 4 to 5 minutes. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly. If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.

[Missy2U]

This is what my most wonderful husband wants as the appetizer - Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25339,00.html).

And this is what my most wonderful husband has requested for dinner - Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce. (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25340,00.html)

I agreed to it - seeing as how the preparation looks so darn SIMPLE... :rolleyes: I'm really not sure what got into him - he must be smoking his salad or something - and why he picked EMERIL recipes is beyond me - he doesn't even LIKE Emeril.

Anyway, for desert, I'm buying him a pie from Dominick's. (http://www.saralee.com/saraleebrand/product_detail.aspx?product=41&category=7) It's a GOOD pie - don't get me wrong - but it's a store bought pie. The shrimp and tenderloin are going to KILL me, so I figured he would let me off the hook with dessert. :D

[strwbrygirl]

You may want to take a look at the Cooking Light ideas from past years- here (http://food.cookinglight.com/cooking/recipefinder.dyn?action=menuBrowseResults&OCCASIONS%2FSEASONS=Valentine%27s+Day), or the menu in the current CL issue- lots of yummy ideas for two!

[maplekitty]

Here are some good dessert ideas:

http://www.kraftfoods.com/kf/ff/HolidayFocus/dessertsnew.htm

[andrew&shannah]

For dessert, I am making:

Chocolate Decadence
Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Preheat oven to 350°.
Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.

Yield: 4 servings

[Katy]

I was going crazy, checking all my computers to find this recipe. I made this last year and made apple puff pastry desserts with the leftover pastry (a dollop of canned apple pie mix tucked into the pastry, heated until golden, topped with ice cream and caramel sauce - easy and yummy!) My husband liked it and it was SO easy and has great presentation.

Elegant Chicken Pockets
1 box puff pastry (not Phyllo)
4 chicken breasts
3 ounces cream cheese
3-4 TBSP pesto

Partially defrost puff pastry. While puff pastry is defrosting, mix together cream cheese and pesto. Set aside. Cut chicken breasts into strips. Spread out 1 sheet of puff pastry and cut in half. Place 1/4 of pesto mixture and 1/4 chicken on each half. Fold up and seal with water, making little packets. Repeat with remaining puff pastry, chicken, and pesto mixture. Place packets in freezer bag and freeze flat.

When you're ready to eat, partially thaw packets in fridge for a few hours (or in micro). Place on greased cookie sheet and brush with milk or egg (optional). Bake at 400 until puff pastry is golden brown.

Jazz & Nic, thanks for finding the recipe for me. Ohana, thanks for creating it - good to know it freezes well! CC gals ROCK!

[vwinkel]

I don't have a menu yet, but wanted to post that Target has heart shaped cake pans in their dollar section right now. Just in case you were thinking of making a heart shaped dessert. . .

[KrissyCat7]

I made these two a few years ago. It was very festive.

Romaine-Broccoli Salad with Strawberries

4 cups Romaine Lettuce
2 cups broccoli coleslaw belend
1 cup fresh quartered strawberries
2 thin slices red onion quartered
1/3 cup raspberry vinagarette dressng

Combine all ingredients in bowl. Toss to mix.


Double-Strawberry Baked Alaska



2 Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies (from 18-oz package)
1 cup strawberry ice cream
1 cup Cascadian Farm® frozen organic strawberries (from 10-oz bag), partially thawed
2 tablespoons seedless strawberry jam
2 egg whites (3 to 4 tablespoons)
1/4 cup granulated sugar
1/8 teaspoon vanilla
1 tablespoon Hershey®'s chocolate syrup
2 Hershey®'s Kisses® milk chocolates (do not unwrap)


1. Heat oven to 350°F. Place cookie dough rounds 2 inches apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
2. Place 1/2 cup ice cream on top of each cookie; place 4 to 5 inches apart on same cookie sheet. Cover loosely; freeze until hardened, at least 1 hour 30 minutes or until serving time. Meanwhile, in small bowl, mix strawberries and jam; refrigerate.
3. To serve, heat oven to 450°F. In small bowl, beat egg whites with electric mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Spread egg white mixture over ice cream on each cookie, covering ice cream and cookie edge completely.
4. Bake 4 to 6 minutes or just until meringue is lightly browned. Immediately remove from cookie sheet; place on individual dessert plates. Place strawberries from sauce on side of each dessert; spoon sauce over tops. Drizzle chocolate topping over each; place wrapped milk chocolate candy on each plate. Serve immediately.

[Sarah]

Hey, silly question- for those chicken packets, should the chx be cooked before putting in the pastry, or not?

[bookworm]

Sarah, I've always cooked it first. I actually cut into pieces and saute, b/c I think it makes it easier to wrap the pasty. This may make it less elegant :).

[Katy]

I'm really torn about what to make for VD dinner. We loved the chicken pesto pockets (and they were super easy). But in this month's Rachael Ray Magazine, I saw the recipe for Black Cherry and Black Pepper Lamb Chops with sweat pea risotto (http://www.rachaelraymag.com/recipe/21763/) but I also saw the recipe for Seared Scallops and Tenderloin Steaks in a Manhattan Sauce with asparagus (http://www.rachaelraymag.com/recipe/21764/).

They're both considered 30 minute meals (yes, we all know they take longer than 30 minutes). Now I can't decide. And don't these Chocolate Cups with Whipped Cream (http://www.rachaelraymag.com/recipe/19879/) sound yummy? Although the hubby would rather have something fruity than chocolately.

What has everyone else decided on?

[ssstephanie]

I'd really like to bake one of those huge chocolate chip cookies in a round or heart shape. I have a round, 8-inch cake pan and a 8-inch heart pan so if I could put it in either of those, that would be great. Does anyone have any tips? I've tried it before just using the refrigerated cookie dough but the edges always come out burnt and the middle is a little raw.

Thanks in advance!

[MsRo]

I'm really torn about what to make for VD dinner. We loved the chicken pesto pockets (and they were super easy). But in this month's Rachael Ray Magazine, I saw the recipe for Black Cherry and Black Pepper Lamb Chops with sweat pea risotto (http://www.rachaelraymag.com/recipe/21763/) but I also saw the recipe for Seared Scallops and Tenderloin Steaks in a Manhattan Sauce with asparagus (http://www.rachaelraymag.com/recipe/21764/).

They're both considered 30 minute meals (yes, we all know they take longer than 30 minutes). Now I can't decide. And don't these Chocolate Cups with Whipped Cream (http://www.rachaelraymag.com/recipe/19879/) sound yummy? Although the hubby would rather have something fruity than chocolately.

What has everyone else decided on?

OMG, Katy, that Seared Scallops and Tenderloin looks **fantastic**. I'll eat the scallops, the boy can have the meat. THANK YOU!

[Katy]

The zucchini is the easiest thing in the world...shred zucchini (even easier in a food processor with a shredder attachment), add to a nonstick skillet and cook on low until most of the water has cooked out, then add a handful of shredded parmesean. So easy and you still have the flavor of the zucchini.That sounds yummy. So do the filets stuffed with bleu cheese and a cabernet peppercorn reduction - care to share?

[Katy]

OMG, Katy, that Seared Scallops and Tenderloin looks **fantastic**. I'll eat the scallops, the boy can have the meat. THANK YOU!See, I was thinking just the opposite - I could have the meat and he could have the scallops (not my fave). It would be win/win! :D

Oh and Stephanie, this is different than you asked, but our first VD together, I sent the hubby to work with heart shaped oatmeal cran cookies. Turns out once they're fresh and hot out of the oven, you can use a cookie cutter to shape them (much easier and more crisp lines than doing it raw). Just a suggestion if the jumbo cookie thing doesn't work out.

[looch]

ugg, valentines day falls on a tuesday this year, i don't think i will be up for cooking an elaborate meal this year, but if i did, i would make:


roasted tomato and red pepper soup

seared scallops with white wine and lemon sauce

mixed green salad with cranberries and blue cheese

pecan crusted tenderloin of beef

small batch baking chocolate cake with quick chocolate frosting

strawberries and champagne

[Katy]

Looch, that all sounds yummy! I might have to ammend my menu to include your salad suggestion and maybe start with a soup (Trader Joe's makes a GREAT roasted red pepper tomato)

[jarm]

Not sure what we'll do, but we have an u/s at 3:30. DH is on a "diet" that he's not following to a T (and yet he's still losing tons of weight) so it might just be Outback take-away. I made the molten lava cake last year with seafood casserole. They were both yummy, and now I am craving the molten lava cake. LOL!

[Sunshine]

Soooooooo, this is our first married V-Day too, BUT DH and I work together.....so does anyone have any suggestions of how I can surprise him with a romantic something???
Sheesh, that sounds silly, But would it be the same to make a romantic dinner and get everything nice while he is sitting there watching me?(Or on the computer....:p) It wouldnt be AS romantic....or would it?

TIA!
I would LOVE to make it special for us both!

[Katy]

Sunshine, maybe you could come home an hour earlier, you know for that "appointment" you had to schedule. Or tell him that you'd like to make him a special dessert, because you "just can't cook" and send him out, to the mall for some special piece of equipment that you honestly don't need, but will give you time? And if you do the prep work before (like if you make the chicken pesto pockets), all you have to do is cook it, not *make* it while he's there, or out running errands ;) Hope it helps.

[janders6]

Stephanie- Martha Stewart made a heart shaped chocolate chip cookie with the Rock maybe 2 years ago? Anyway, I've made it and it turned out well. Here's the recipe.

The Rock's Chocolate Chip Heart Cookie
Makes one 12 1/2-inch tart

2 cups all-purpose flour, plus more for coating pan
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup packed dark-brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
11 ounces (2 cups) semisweet chocolate chips
Ganache (recipe follows)

1. Heat oven to 350°. Butter a 12 1/2-inch heart-shaped cake pan. Dust the bottom and sides with flour; tap to remove any excess. Set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

2. In a large bowl, using a wooden spoon, combine the butter, both sugars, and vanilla; beat until fluffy, about 5 minutes. Add the egg, and mix until combined. Add the reserved dry ingredients, and mix until just combined. Stir in the chocolate chips.

3. Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake until light golden brown, about 25 minutes. Transfer to wire rack to cool, about 10 minutes. Invert pan to release cookie, and return to wire rack to cool completely, topside up. Allow to cool completely before decorating.

4. Transfer ganache to a medium pastry bag fitted with a plain #7 tip. Pipe desired decoration onto cookie.

Ganache
Makes 1 1/2 cups

6 ounces (1 cup) semisweet chocolate chips
3/4 cup heavy cream

Place chocolate chips in a medium bowl. Set aside. Place heavy cream in a saucepan over medium heat. Bring to a simmer. Pour half of the heavy cream over chocolate chips, let sit for 1 minute. Whisk gently to smooth. Add remaining half of cream; whisk gently until just combined. Leave out at room temperature, stirring frequently until the consistency of toothpaste, about 1 hour.

[ssstephanie]

See, I was thinking just the opposite - I could have the meat and he could have the scallops (not my fave). It would be win/win! :D

Oh and Stephanie, this is different than you asked, but our first VD together, I sent the hubby to work with heart shaped oatmeal cran cookies. Turns out once they're fresh and hot out of the oven, you can use a cookie cutter to shape them (much easier and more crisp lines than doing it raw). Just a suggestion if the jumbo cookie thing doesn't work out.

Thanks Katy! With my awful cooking baking skills, I'm going to need a backup plan! haha

[ssstephanie]

janders6- yay, thank you so much for posting that!!!!

I'm going to do one trial run before I make it officially;)

[Sunshine]

Thank You Katy for your suggestions!
I dont think I could leave an hour early b/c we only have 1 car and he wouldnt have a way home without me:p BUT I could send him on an errand the night before to get things ready (Or even have one of our friends take him out for a little bit) and then on the day of I am sure I could think of another "little something" I need!
Sometimes it is so hard only having 1 vehicle and working together....it is hard to surprise him b/c of that!
But this year is pretty special. Its a whole new year of firsts all over again:)

Thanks again:D

[Katy]

Sunshine, you can definately do it then. Send him on some errand, or like you said, out with friends the night before and then just forget some basic dinner thing - heck, hide all the toilet paper and unroll one roll and send him out for new TP...whatever works, right?

I remember that year of firsts, so do what you can! :D

[Sunshine]

Sunshine, you can definately do it then. Send him on some errand, or like you said, out with friends the night before and then just forget some basic dinner thing - heck, hide all the toilet paper and unroll one roll and send him out for new TP...whatever works, right?

I remember that year of firsts, so do what you can! :D

ROTFLMAO! I might just have to do the TP thing! LOL! Thanks Again:D

[Bloomwood]

yay! Dh postponed his business trip, so dinner is on!

katy - I'm not very good at following recipes and I just make it up as I go along. Sometimes it works, other times.... Anyway, here's generally what I'd do for the filet and sauce: Preheat the oven to 400 cut a slit in the middle of the steak and stuff it with the cheese. You may want to toothpick it to keep it in there. Get an oven-proof skillet super hot (not nonstick) and add a bit of oil. Add the steaks and sear until they don't stick anymore. Put the steaks in the oven and cook until they're the temp you want. You'll need to look that part up, I really have no idea!

In the mean time, get about 1 glass of red wine, some coarsley crushed peppercorns, maybe some thinly sliced shallots and a bit of beef stock. When the steaks come out of the oven, move them to a plate to rest. Put the skillet on a burner on med. heat and add a bit of the stock to deglaze the pan (there shouldn't be too much in there though), add the other stuff and reduce it. You can also add a small pat of butter for extra richness or a bit of cream if you want it creamy.

I'll let you know how it works out!

[Ohana]

Sarah I never cook the chicken breasts. I've even frozen them (with the chicken raw) and baked them partially thawed. Never had a problem.

[Lizard]

Have to post this (everywhere) because I love it so flippin' much. :D This makes enough for 4 people, so you can either half the recipe or make enough for next day's lunch. It heats up REALLY well.

You Won't Be Single For Long Vodka Cream Pasta (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19792,00.html)

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

[Katy]

Sarah I never cook the chicken breasts. I've even frozen them (with the chicken raw) and baked them partially thawed. Never had a problem.Okay, I'm glad someone asked this since I passed the recipe on to a friend that "can't cook if her life depended on anything that doesn't come out of a box or can." (but I love her and help where I can *waving*) I told her that it came out fine when I made it last year, but that I'd ask again. So approximately how long does it take again, to go from uncooked to golden & cooked?

[Ohana]

So approximately how long does it take again, to go from uncooked to golden & cooked?

I bake at 400, and then start checking on them after about 20 minutes or so. I'm sorry, I've never really timed it, but I don't think it's ever taken longer than 30 or 35, and that was baking partially thawed ones.

[miss andi]

This all looks fantastic. I'm really thinking about doing the steak & scallops. It's our first V-Day together plus we just got married, so I hope it turns out really good. Any tricks on scallops that I should know beforehand?

Although we both love lamb... Ok, am torn.

[mpc863]

We are celebrating tomorrow since DH travels for work and will be gone on Tuesday.

This is my go-to special occasion meal:
http://www.epicurious.com/recipes/recipe_views/views/108816

BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE

4 tablespoons (1/2 stick) chilled butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup low-salt beef broth
1/2 cup dry red wine

1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
1/4 cup panko (Japanese breadcrumbs)*
1 tablespoon chopped fresh parsley

4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)

Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.

Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)

Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.

Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.

*Available at Asian markets and in the Asian section of some supermarkets.

Makes 4 servings.
Bon Appétit
R.S.V.P.
November 2003
Redstone American Grill, Minnetonka, MN

For dessert we are having:
http://www.epicurious.com/recipes/recipe_views/views/5901
WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter

6 large egg whites
3/4 cup sugar

4 large egg yolks
2/3 cup all purpose flour
2 teaspoons vanilla extract

Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl; cool.

Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.

Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)

Bake soufflés until edges are set but tester inserted into center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. Serve immediately with Pistachio Ice Cream**.

**I serve it with Haagen Dazs Vanilla Ice Cream.

[sublime311]

Chocolate-Dipped Strawberries

What could be better than a dessert that offers great taste and health benefits, too? Indulge in this classic combination, knowing you're getting antioxidants that have been shown to improve blood vessel function from the dark chocolate, as well as additional antioxidants and fiber from the berries, which helps prevent swings in blood sugar.

Phase 2

Serves 2

Ingredients
2 squares (2 ounces) semisweet or bittersweet chocolate, chopped
1/2 tablespoon whipping cream
Dash almond extract
8 strawberries


Instructions
Combine the chocolate and the whipping cream in a glass measuring cup or bowl. Microwave at medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract and cool slightly.

Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on a waxed, paper-lined baking sheet. Refrigerate or freeze for approximately 15 minutes until the chocolate is set.

Nutritional Information:
175 calories
9 g total fat (6 g sat)
5 mg cholesterol
24 g carbohydrate
3 g protein
4 g fiber
1 mg sodium

[laura]

My husband made me breakfast in bed this morning for Valentine's, and I'm cooking a special dinner tonight. I was going to make a different filet mignon recipe (to follow), but I've made it before, so I think I am going to switch to the bleu cheese one above, since my husband loves bleu cheese (I will omit for my steak). So that makes our menu:

* Crab cakes appetizer

* Bleu cheese crusted steaks w/ red wine sauce
* Oven roasted baby red potatoes
* Roasted asparagus in balsamic browned butter sauce

* Mixed green salad w/ oil and balsamic

* Angel food cake w/ strawberries & whipped cream

======

Here are some other ideas, for people still looking:

(I made this a couple of years ago and it's very good!)

http://a444.g.akamai.net/7/444/703/20010810215304/www.marthastewart.com/images/content/recipe/main_00513_t.jpg


Beef Tenderloins with Mustard Sauce

Serves 6
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.


4 tenderloin steaks, 4 ounces each

3 tablespoons coarsely ground black pepper, or to taste

2 shallots, minced

1 teaspoon olive oil

1/4 cup brandy

1 tablespoon Dijon mustard

1/3 cup heavy cream

Salt

1. Preheat oven to 350°. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.

2. In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.

http://a444.g.akamai.net/7/444/703/20020111172610/www.marthastewart.com/images/content/recipe/dssrt_01427_t.jpg

CHOCOLATE STRAWBERRY HEART-SHAPED ICE-CREAM SANDWICHES

Makes 24


2 3/4 cups all-purpose flour, plus more for dusting

1/2 cup cocoa powder

2 1/2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups sugar

2 large eggs

1 tablespoon milk

2 to 2 1/2 pints strawberry ice cream, slightly softened

1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

2. Preheat the oven to 350°. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.

3. Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

[Katy]

For those of you that have VD dinner over the weekend, how did it go? What did you decide to make or buy and how did it turn out?

[laura]

I made the blue cheese crusted steaks w/ red wine sauce posted above & they were very good! We added a bottle of my fave champagne and a bottle of delicious merlot to the menu - how could we go wrong? :)

[Kanga]

Those chicken packets sound good! I think that is what I will go with. I think I'm the twin of Katy's friend. (Cant remember the last time i made something that didn't come in a box come to think of it ;) ) And it's a double whammy that the puff pastry can be used as dessert.

Now for my stupid question - What sort of package does this puff pastry stuff come in? A roll like the refridgerated biscuits? A box? Any specific brand I should look for? DD doesn't do well running errands, and I have a feeling I won't be able to find it (because honestly, I don't really know what it is) And frankly, I'd rather embarrass the heck of myself here than in front of the grocery store employee. :o :o (can you tell I don't cook much?)

[Kanga]

Those chicken packets sound good! I think that is what I will go with. I think I'm the twin of Katy's friend. (Cant remember the last time i made something that didn't come in a box come to think of it ;) ) And it's a double whammy that the puff pastry can be used as dessert.

Now for my stupid question - What sort of package does this puff pastry stuff come in? A roll like the refridgerated biscuits? A box? Any specific brand I should look for? DD doesn't do well running errands, and I have a feeling I won't be able to find it (because honestly, I don't really know what it is) And frankly, I'd rather embarrass the heck of myself here than in front of the grocery store employee. :o :o (can you tell I don't cook much?)

[321Jump]

We're having Alton Brown's butternut squash gnocchi, with browned sage butter. In my defense, they're already made and in the freezer :D I'll probably pair that with a field greens salad with walnuts, craisins, goat cheese, olive oil, and balsamic vinegar. For dessert: dried pineapple, apricots, ginger, and "homemade" marshmallows dipped in valhrona bittersweet and white chocolate. Mmm!

[Katy]

Now for my stupid question - What sort of package does this puff pastry stuff come in? A roll like the refridgerated biscuits? A box? Any specific brand I should look for? DD doesn't do well running errands, and I have a feeling I won't be able to find it (because honestly, I don't really know what it is) And frankly, I'd rather embarrass the heck of myself here than in front of the grocery store employee. :o :o (can you tell I don't cook much?)Liz, you'll find it in the freezer section in a long, flatish box. Check by the frozen fruit and frozen pies. It should be either high up, or down low near the frozen pie shells. And pesto will be in the refridgerated pasta section (sometimes near the cheese, cold cuts and hot dogs) Enjoy!

[miss andi]

Those ice cream sandwiches look delicious... My husband loves, loves, loves, strawberry ice cream. I hadn't decided what to make for dessert, so this'll work lovely.

I'm making:
corn chowder
shrimp in beurre blanc
mixed salad with raspberry vinaigrette and pistachio encrusted pears with brie
rachael ray's tenderloin and scallop extravaganza that Katy posted
roasted asparagus
strawberry ice cream sandwiches...

I'm hungry already.

[katmg]

We're having Alton Brown's butternut squash gnocchi, with browned sage butter. In my defense, they're already made and in the freezer :D I'll probably pair that with a field greens salad with walnuts, craisins, goat cheese, olive oil, and balsamic vinegar. For dessert: dried pineapple, apricots, ginger, and "homemade" marshmallows dipped in valhrona bittersweet and white chocolate. Mmm!

Can you post the butternut squash gnocchi recipe?? We're doing our V-day dinner this weekend and that may be perfect!

[alibaba]

Ok I have another silly question about the chicken packets. Does it have to be partially frozen in order to cook it?? Or can I just prepare and cook it all at once?? I'm thinking there is a reason you gals are saying to freeze it first. :confused:

It sounds easy enough to make but don't have the time. I won't be getting home til late and I haven't prepared anything yet. :(

[Ohana]

alibaba No, they do not need to be frozen or partially frozen to cook. I was just saying that I've made them when I was only able to partially thaw them, and they worked just fine. If you're making them tonight, just slap them together and toss them in the oven!

Edited to say that I usually make a double batch and freeze the extras so I have an easy, elegant dinner for another night. 'Cause I'm lazy that way.

[alibaba]

Thanks Ohana!!! I'm off to the store to get the fixins. I can't wait to have them! Yummy. :D

[thedoorchick]

What we're having:

Lamb chops with sweet pea risotto
Grilled baby vegetables
Fried ice cream

I'm a bit nervous 'cause I've never made these recipes before. I'm always trying out something new on special occasions - one day I'm going to get burned!

[Katy]

I went with Rachael Ray's surf and turf (that I linked to earlier). We started with some herbed goat cheese and crackers, and then moved on to a field greens with craisins & sugared nuts in a pear gargonzola dressing (Trader Joes).

The dinner turned out great. I think I may have undercooked the scallops a tad, but nothing too serious (they just didn't have that golden crust on both sides). The filet turned out PERFECT! with a perfect crusted outside and a nice pink inside. I made the Uncle Ben's microwavable pilaf and the asparagus with lemon and olive oil go go with. Very good.

And for dessert, we had a lemon cake from the "artisan" bakery at the local grocery store (it was just "okay" nothing to write home about). Dinner was a lot going on the at the stove at once, but otherwise, very simple. And yes, I do believe I was done in less than 30 minutes!!

[SpelKen]

The zucchini is the easiest thing in the world...shred zucchini (even easier in a food processor with a shredder attachment), add to a nonstick skillet and cook on low until most of the water has cooked out, then add a handful of shredded parmesean. So easy and you still have the flavor of the zucchini.

I tried this last night and it was good. Very different than the usual sides while easy and DH who isn't a zucchihi lover thought it was good. That said, I bought good parmesean from the store but do you think I could make it with just the kraft stuff in the green container?

[amew]

We had the blue cheese crusted beef tenderloin from this thread, potato-fennel gratin (Barefoot Contessa), steamed broccoli, and heart-shaped molten chocolate cakes with whipped cream and raspberries. Everything turned out very well. Yum.

[321Jump]

Can you post the butternut squash gnocchi recipe?? We're doing our V-day dinner this weekend and that may be perfect!

It's right here (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17864,00.html)

[andrew&shannah]

We had:
Spinach Puffs (EI)

Blue Cheese Crusted Filet
Thyme Roasted Fingerling Potatoes
Early June Peas with Butter

Ice Cream Cookies

[katmg]

It's right here (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17864,00.html)

Thanks! I couldn't find it on food network - I did find a similar recipe by Emeril Lagasse though...now I have two to compare!

[Missy2U]

Well, the dinner was off. We'll barbeque this weekend - New York Strips, Twice Baked Potatoes, String Beans and Chocolate Cake or something. We had another obligation that used up the money we set aside for the food for yesterday, and I also had other plans come up that were unavoidable, but it was all good. :) We had a good Valentine's Day.

[SpelKen]

Can you post the molton lava cake?

[amew]

I like this Molten Chocolate Cake recipe. It is so easy, and they are so good!

4 squares Baker's Semi-Sweet Baking Chocolate (or 4 oz. semi-sweet chocolate chips)
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup whipped cream topping

PREHEAT oven to 425°F. Butter 4 (3/4-cup) custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and 1/2 cup butter in large microwavable bowl on high 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately each topped with 1 Tbsp. of whipped topping.

From kraftfoods.com

[Bloomwood]

We had
Crostini with tapenade
Crostini with chive chevre

Blue cheese stuffed filet with cabernet peppercorn sauce
roasted garlic mash
zuchini with parmesean

molten chocolate cakes with vanilla ice cream and fresh mixed berries

I have a hint for the cakes - I use butter to coat the custard cups then take powdered baking chocolate and thoroughly dust them. It works so well to keep the cakes from sticking. (I finally mastered it this year...I've been making them for 3 years!)

[Tanya]

With regards to the elegant chicken pesto pockets, I accidentally picked up puff pastry rounds--the kind that puff up and you can fill after cooking. In my defense, I swear that's all the store had. Anyway, I ended up rolling them out after defrosting, and they worked fairly well. They were a bit small, though, and about half opened up. Delicious, anyway!

I also made La Madeleine's Tomato Basil Soup, very easy and tasted just like the real thing! Here's the recipe, I did use a hand-held blender in the pot and canned tomatoes and tomato juice vs. stock.
La Madeleine's Tomato-Basil Soup Recipe

Ingredients:

4 cups tomatoes, peeled, cored and chopped, or canned whole tomatoes, crushed
4 cups tomato juice OR part tomato juice and part vegetable or chicken stock
14 washed fresh basil leaves
1 cup heavy cream
1/4 pound sweet, unsalted butter
Salt to taste
1/4 teaspoon cracked black pepper
Directions:

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

This recipe for La Madeleine's Tomato-Basil Soup serves/makes 8.

[thedoorchick]

Here are recipes for our dinner last night. Everything turned out great and I was very pleased:

Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto

1 quart chicken stock
2 tablespoons extra-virgin olive oil, divided, plus some for drizzling
2 tablespoons butter, divided
1 small onion, chopped
2 cloves garlic, chopped
1 cup Arborio rice
1/2 cup white wine
1 cup peas, defrosted
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
2 tablespoons chopped fresh mint leaves, plus a few sprigs for garnish
Handful flat-leaf parsley, chopped
4 loin lamb chops, each 1 1/2 inches thick
1 shallot, thinly sliced
1/2 cup black cherry all fruit preserves (recommended: Polaner brand)
3 tablespoons balsamic vinegar
1/2 teaspoon cracked black pepper, eyeball it in your palm
Salt


Place the stock in a small pot and warm it up over medium low heat.
Place an oven rack 8 inches from broiler and preheat broiler to high.

Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more. Add wine and cook it all away, 1 minute. Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving. Add in cheese, chopped mint and parsley just before serving.

When the risotto is half-cooked, 10 minutes from being done, drizzle the chops with extra-virgin olive oil and arrange on a slotted broiler plan. Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat. Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallots 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper. Heat to a bubble then remove from heat and add remaining pat of butter. Whisk butter into sauce.

Season the risotto with salt to taste. Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry pepper glaze over the chops and garnish plates with extra sprigs of mint.

Grilled Baby Vegetables

6 baby zucchini, halved lengthwise, 1/2 pound
2 to 3 baby eggplants, thinly sliced lengthwise, 1/2 pound
12 baby portobello mushrooms, criminis
1/2 lemon, juiced
2 rounded teaspoons Dijon mustard
2 teaspoons grill seasoning, 2/3 palm full (recommended: Montreal Steak Seasoning blend by McCormick)
1 tablespoon Worcestershire sauce, eyeball it
1 large clove garlic, crushed
3 tablespoons extra-virgin olive oil


Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter.

Macadamia Nut Fried Ice Cream Balls with Chocolate Macadamia Sauce

1 quart super-premium vanilla ice cream such as Häagen-Dazs
1 1/2 cups macadamia nuts (about 7 ounces)
3 large eggs
6 cups cornflakes (about 7 ounces)
about 5 cups vegetable oil for deep-frying
confectioners' sugar for dusting
Accompaniment: chocolate macadamia nut sauce

Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
Preheat oven to 350° F.

While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.

Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.

In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.

Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.

Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.

Sauce

2/3 cup macadamia nuts (about 3 1/2 ounces)
1 ounce fine quality bittersweet chocolate (not unsweetened)
1/2 cup sugar
3/4 cup heavy cream

Preheat oven to 350°F.
In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately.

In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth.

Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Makes about 1 1/2 cups.

[vwinkel]

I made the Blue Cheese Filets (http://www.constantchatter.com/showpost.php?p=540795&postcount=35) this weekend for DH and he LOVED them. I served them with breadsticks, salad and green beans. Unfortunately though - I chose large filets (didn't see the 1" notation). Mine were about 4" thick, therefore, I had to cook them a bit longer. Thankfully, we like our steaks rare. ;)

[katmg]

I made a different recipe for Butternut Squash Gnocchi w/ Balsamic Brown Butter sauce than the one previously linked. Eh. It was just okay. It took way more flour to get the gnocchi to roll out and thus they were like little lead balls. The brown butter sauce was okay, but wasn't great. Overall, not my best effort. We should have just eaten the squash plain - it was really good squash!

[vwinkel]

I made the You Won't be Single for Long Vodka Cream Pasta (http://www.constantchatter.com/showpost.php?p=533333&postcount=31) with garlic bread last night. It was great and is another recipe keeper. I didn't have crushed tomatoes, but used diced and it turned out just fine.

[PurpleRose]

Bump for '07 Valentine's Day ideas!

[Katy]

It's time to start planning...

[jenjunum]

I'm sure I'll be making steak. Our Whole Foods usually has heart shaped porterhouse on Valentines, perhaps I'll make one of those. It's definitely big enough for two.

Not sure what else. I'm taking a professional series cooking class and we just learned how to make a bordelaise sauce which I might attempt although I'm not sure if I could get a good veal stock or demi glace and I'm not about to make one. And if that sucks the whole sauce will suffer.

[Amuse Bouche]

Who wants to cook when you can cuddle? Our V-day tradition is getting some really decadent cheeses, some good bread, and a box of interesting chocolates and having an indoors picnic on the floor with candles.

[thedoorchick]

I'm probably going with pasta with vodka cream sauce. Not as fancy as my usual V-day menu, but delicious and cozy and I've never been convinced DH was all that impressed with my culinary exploits anyway. I thought it might be more romantic to go with a favorite than something new and fancy.

[Katy]

I still don't know what I'm going to do. I think I'll need to pull out the cookbooks. I just received a WW recipe for Chicken Marsala today that sounded yummy - and it would be points-friendly and that's always good! :D

[Julss05]

andrew&shannah Thanks for the recipe for chocolate decadence I'm going to try it, sounds good! Thinking of making the first meal I made for DH, chicken alfredo with vegetables.

~Chicken Alfredo~
-1/2 a box of Fettucini noodles (whole grain if you want a healthier option)
-2 bonless chicken breasts
-Vegetables: part of a red onion (less than half) cut in long thin slices, 1/2 red, 1/2 yellow, 1/2 green pepper in long strips, 1/2 summer squash and 1/2 zuccini cut in round pieces, or whatever you have in the house!;)
-Alfredo sauce, either in a packet, store bought, or homemade. I make it from a packet and like it better than store bought. Also you'll have some control over how fattening it is.
-Option, 1 jar of cut up artichoke hearts
- 1/4 cup shredded parmesean/mozzarella cheese
- 2 garlic cloves or minced 2 tablespoons
-Seasonings: MrsDash Table Blend, garlic powder, pepper, oragano

Cut up vegetables, sprinkle with seasonings, and set aside, cut chicken breasts in thin long slices and brown in a pan over medium heat with pat of butter and garlic while boiling noodles, add vegetables to chicken cooking on medium heat, prepare sauce add to chicken/vegetable mixture, drain noodles, put few scoops of noodles on a plate, add chicken/vegetable/sauce to noodles, top with shredded cheese.

Nice added touches- bottle of white wine and candles:)

[tlew12778]

I just decided what to make today. These are new recipes for me but they look fairly straightforwards (but I cook a lot in general):

Macadamia-Crusted Sea Bass with Mango Cream Sauce (http://allrecipes.com/Recipe/Macadamia-Crusted-Sea-Bass-with-Mango-Cream-Sauce/Detail.aspx)

Curried Cashew, Pear and Grape Salad (http://allrecipes.com/recipe/curried-cashew-pear-and-grape-salad/detail.aspx) (I think)

I have not yet decided on a dessert or an appetizer.

ETA: Maybe this Asian Avocado (http://allrecipes.com/Recipe/Asian-Avocado/Detail.aspx?strb=1) as an app...

And maybe this White Chocolate Raspberry Cheesecake (http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx) for dessert.

[Linz]

I'll probably make DH's fave. Chicken Parmesean.

[Katy]

I've decided to go with a pork tenderloin, wild rice, a veggie to be named later, and a mixed greens w/ cranberries, goat cheese and pecans. I still have no idea what to do for dessert - since I don't want to deal with leftovers I'll probably just purchase something.

[Kate&Joey]

Valentine's Day Menu: tried to pick a fairly quick meal as I can't cook until DS goes to bed. :)

Filet of Beef au Poivre - Ina Garten

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34173,00.html?rsrc=search

Roasted New Potatoes
Steamed Broccoli

Chocohotopots with Whipped Cream - Nigella Lawson

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35242,00.html

In a moment of impulse buying a few years ago, I bought a set of heart-shaped ramekins from Williams-Sonoma. Now I have to make a dessert every Valentine's Day that needs to be cooked in ramekins! :D

[BlackMagicRose]

I have decided to make this for dinner:http://allrecipes.com/Recipe/Stuffed-Peppers-for-Two/Detail.aspx but with Red Peppers instead so it looks pretty for Valentine's Day :D

We will also make out traditional Tiramisu for dessert or try this new recipe I found http://allrecipes.com/Recipe/Tiramisu-Cheesecake/Detail.aspx

:)

[NYCBella]

Thanks for such great recipes. We're finally taking our HM the week after Valentine's day so I don't think we'll be going out to eat this year. I'm sure I'll be using this thread to help me plan something to make at home!!

[VASLP]

We did Mussles steamed in champagne and herbs with orange rind. Steamed lobster with garlic, lemon and thyme. Parsley and pepper corn and new potatoes. Chocolate dipped strawberries. And of course and nice bottle of red Zin.
It was very yummy!

[Kimberland30]

Last night I cooked for my DH and DD which was an event in itself because I usually don't cook (I can, but I choose not to). :)

I made Chicken Marvalasala with Papperdelle and Rosemary Gravy (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35858,00.html), but used Fetticini instead of the Papperdelle (because I couldn't find it anywhere).

I saw Rachel Ray make it last weekend and looked it up online. After reviewing the reader comments, I knew it would probably take an hour to make, and it did...right from when I started taking out the ingredients to the time it was ready on the table.

It's a very simple recipe, but my family raved and my DH loved it. DD and I are both very picky eaters and we both went back for seconds. I made 1 1/2x the recipe (using 6 chick breasts) because I knew we'd go through it.

DH sauteed some spinach in garlic and butter as his veggie.