Happy Valentine’s Day! Dinner, Dessert and a Delightful Tablescape…..


As the More is More Mom®, I’m all about……more Valentine’s Day celebrations! While we do make an effort to show our love and appreciation for one other most days, St. Valentine’s Day is an opportunity to give it a little something special. Although Nick’s not with us this year, a care package is waiting for him in his mailbox (whether or not he makes his way to the Hub to pick it up, we may never know).

My favorite way to set the tone for a delectable meal is to set a beautiful table, whether it’s simple or over the top. Here I chose a to start with a lovely runner; pink, green, brown, cream and yellow paisley. It has depth and personality. As a centerpiece, I combined cedar globe topiaries, simply slid into stone urns and covered with a little moss, cream candle-sticks holding hot pink pillar candles and a charming birdbath holding a host of rose petals.

Pretty in pink, I chose hot pink placemats for each place-setting, along with silver leaf chargers, my Lenox white scalloped edge dinner plates and mauve glass dessert plates. The finishing details were hot pink napkins run through pink beaded napkin rings and crystal water and wine glasses. Sparkly and colorful!

 

For dinner, I decided make Filet Mignon, Potato “Risotto” and our favorite veggie; broccoli. Normally we don’t make dessert, but, come on, this is our Valentine’s Day dinner, so Amanda and I made Chocolate Soufflés!

 

The Potato “Risotto” is so rich and creamy you will think you’ve died and gone to Heaven! The prep is a bit of work, but completely worth it.

 

Potato “Risotto”

Serves 3; you’ll definitely want to double or triple this recipe!

3 Tbsp butter

1 cup finely chopped onion

1 lb Yukon Gold potatoes

Generous sprinkle of cayenne pepper

Generous sprinkle of salt

1 ½ cups chicken broth

½ cup heavy whipping cream

½ cup grated Parmesan

2 Tbsp chopped chives

 

Before you even get started, you’ll want to prep the potatoes. Once you’re finished, you can place them in a cold bowl of water and leave them in the fridge overnight. That will be a huge time saver when you are ready to get this dinner started.

 

Peel the potatoes. Cut them into 1/8” slices, then 1/8” cubes. They’ll look a little bit like Arborio rice.

 

When it’s time for dinner, melt butter in a sauce pan over medium heat

Add;

Chopped onion

Cover and cook until soft and translucent, about 5 minutes or so

Add;

Potato cubes

Sprinkle generously with cayenne and salt

Stir together

Add;

Chicken broth

Bring to a boil then reduce heat to a simmer

Stir until the liquid is largely absorbed, approximately 8 minutes

Add;

Cream

Simmer and stir until the liquid is reduced and creamy

Add;

Cheese

Chives

Stir until well combined

 

Filet Mignon:

While we like the grill, our favorite way to prepare steak is in the oven

Pre-heat oven to 400°

In a large skillet, heat 2 Tbsp oil

Season both sides of meat with cracked black pepper and course sea salt, or my favorite steak seasoning; McCormick’s Montreal Steak Seasoning

Sear steak in the skillet on each side for approximately 3 minutes

Place skillet in the oven

Cook steaks until desired doneness, for medium-rare, leave in the oven for 12-15 minutes (oven cooking times may vary)

Serve steak with a hearty helping of Risotto Potatoes and your favorite veggie

Chocolate Soufflés:

This is a very special dessert. While there may be a lot of prep, it can all be done in advance. When it’s time for dessert, just pop them in the oven.

 

Serves 6

 

Pre-heat oven to 400°

Butter 6 ramekins and coat with sugar. Place in the refrigerator until ready to use

Ingredients;

6 Tbsp sugar; 3 Tbsp in one bowl, 3 Tbsp in another

1 cup milk

1 vanilla bean, split lengthwise and seeds removed

3 large egg yolks

2 Tbsp flour

½ tsp kosher salt

5 oz bittersweet chocolate, chopped

2 Tbsp unsweetened cocoa powder

6 egg whites

Powdered sugar

Heavy whipping cream

Vanilla extract

Sugar

In a small sauce pan, heat;

Milk

Vanilla bean seeds

Vanilla bean

 

Bring to a boil, remove from heat and allow milk to steep (flavors blend)

Remove bean and discard

In a medium bowl, using an electric mixer, beat;

Yolks

3 Tbsp sugar

 

Continue to beat until a pale yellow color and slightly thickened

Beat in;

Flour

Salt

 

Slowly, beat in half of the vanilla milk mixture

In the sauce pan, combine the milk mixture with the egg and milk mixture

 

Bring to a simmer, whisking constantly until thickened, approximately 2-3 minutes

Transfer to a large mixing bowl

In a small glass bowl, combine;

Bittersweet chocolate

Cocoa powder

 

Bring water in a small sauce pan to a boil

Place glass bowl on top and allow chocolate to melt

Pour chocolate into large mixing bowl

Mix together thoroughly and set aside

In a medium size mixing bowl, beat egg whites until frothy

Add 3 Tbsp sugar, one Tbsp at a time

Beat until stiff peaks form, approximately 6-7 minutes

Add egg mixture to chocolate mixture until well combined

 

Remove ramekins from the refrigerator and fill ¾ of the way

Either refrigerate until ready bake or place in the oven

Cook soufflés for approximately 15 minutes, until tops crack slightly

Remove and flip over onto a dessert plate

Top with powdered sugar a whipped cream

 

We LOVE our home-made whipped cream. It’s simple; pour the desired amount of heavy whipping cream into a bowl, add some sugar and vanilla extract and beat until thick and creamy.

 

Serve and enjoy….

Happy Valentine’s Day!!!

 

To schedule an Interior Design or Life Style consultation, or for any questions or comments, please email me at moreismoremom@aol.com

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