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.
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
Cover and cook until soft and translucent, about 5 minutes or so
Sprinkle generously with cayenne and salt
Bring to a boil then reduce heat to a simmer
Stir until the liquid is largely absorbed, approximately 8 minutes
Simmer and stir until the liquid is reduced and creamy
Stir until well combined
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
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.
Pre-heat oven to 400°
Butter 6 ramekins and coat with sugar. Place in the refrigerator until ready to use
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
Heavy whipping cream
In a small sauce pan, heat;
Vanilla bean seeds
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;
3 Tbsp sugar
Continue to beat until a pale yellow color and slightly thickened
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;
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!!!
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