There is little doubt that Valentine’s Day is one of the biggest days for restaurants world wide, with only Mother’s Day maybe coming close.
Although the ease of having someone else doing the cooking can be very tempting indeed, for those who would prefer to spend a quiet evening at home there are many ways to make the most of it.
Keep it simple
A very complicated menu can be great, but it can also turn into a disaster if the execution is not up to par.
And keep in mind that the last thing you want is to have your date fall asleep at the table shortly after the main course, so keeping it relatively light as well could be a good idea.
It is important not to go (too far) outside your comfort zone when planning the meal – if you are an accomplished cook, go wild, but if you are unsure as to which side of a whisk to use, stick to something you know.
Keep it classic
Elements like roses, chocolate and candles have become part of the classic romantic evening for a very good reason – they work! A romantic evening without chocolate is like... well... a romantic evening without chocolate. It just doesn’t feel complete until the chocolate has arrived. The same goes for red roses, although substituting those with your date’s favourite flowers is a definite option. If you don’t know her favourite flowers, this might be a good time to find out. The same goes for candles – especially for couples who have been together for years, the softer quality of the light means you won’t be distracted by a newly noticed wrinkle. And of course, who doesn’t love playing with fire.
Change it up
Yes, I know this might sound like it contradicts the previous point, but hear me out. Even when you use all the classic ingredients for a romantic evening, you do not have to use them in the same way. Chocolate might be a classic, but there are many innovative ways you can use it (as long as you keep in mind that molten chocolate is really hot and sticks like crazy – and the same goes for candle wax)
Some recipes allow for chocolate to be integrated into the main course, while the number of ways chocolate can be integrated into a dessert is virtually endless.
Just to get you thinking outside the box, here are a couple of rather different recipe ideas that include chocolate.
Appetizer:
Chocolate Bruschetta
Ingredients:
10 (1-ounce) slices, diagonally cut French bread (about 1/4-inch-thick)
Cooking spray
5 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1 cup)
1/4 teaspoon coarse sea salt
Grated orange rind
Directions:
Preheat the broiler. While it is heating, lightly coat the bready with cooking spray, then place on a baking sheet and broil three minutes on each side or until toasted, then remove
from oven.
Reduce the oven temperature to 350°F, and sprinkle each slice with about 1 ½ tablespoons of chocolate. Bake for five minutes or until the chocolate melts, then sprinkle evenly with salt, garnish with orange rind, and serve warm.
Entree:
Pepper-Crusted Beef Tenderloin
with Chocolate-Port Sauce
Ingredients:
2 (5 ounce) beef tenderloin filets
1 tablespoon olive oil
coarse sea salt to taste
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1 tablespoon minced shallot
1/4 cup port wine
1 tablespoon balsamic vinegar
1/4 cup beef stock
1 teaspoon minced fresh rosemary
1/2 (1 ounce) square bittersweet chocolate, chopped
Directions:
Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, four minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.
Stir in the minced shallot, and cook for one minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, two to three minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.