courtesy valentines 2014
If you’re lamenting, as I am, not having called for reservations in time to get into the restaurant you wanted for dinner with your Valentine, here is my menu for tonight’s dinner. We are still digging out here, so it’s probably just as well that we are staying in. Dining in a restaurant tonight isn’t the best idea anyway, but I’d have gone tomorrow… My choice this year was Gotham Bar and Grill. Oh well…. We will go on the next NICE evening – whenever that may be.
This menu is easy and only requires one quick trip to the grocery store and a few, relatively minimal preparations. So, get some new candles, cloth napkins and have a fun time! 🙂
this choice? because I LOVE the bottle!
Champagne and Oysters
Rack of Lamb – Ina Garten – http://www.foodnetwork.com/recipes/ina-garten/rack-of-lamb-recipe.html – hands down my favorite recipe for Rack of Lamb – couldn’t be simpler and more delicious!
Roast New Potatoes with Garlic and Rosemary – see below
Sautéed Snap Peas and Baby Carrots with Almonds and Lemon Zest – see below
Julia Child’s Herb Biscuits – http://www.food.com/recipe/julia-childs-herb-biscuits-98849
Coffee Creme Brûlée – http://www.epicurious.com/recipes/food/views/Coffee-Creme-Brulee-104520 or Fresh Strawberries with Honey Drizzle and Dollop of Mascarpone – use the MOST floral honey you have – like the Girasole or the Welsh Heather Honey from Fortnum and Mason; and Chocolate Shortbread Heart Cookies – http://www.twopeasandtheirpod.com/chocolate-shortbread-heart-cookies/
photo courtesy Two Peas and their Pod
ROASTED NEW POTATOES WITH GARLIC AND ROSEMARY select small new potatoes – a quantity you feel is right, arrange in a small au gratin dish, sprinkle with 1 clove minced garlic and a tblsp chopped rosemary, sprinkle with olive oil and one tblsp butter. Roast at 400F for 30 minutes.
SAUTEED SNAP PEAS AND BABY CARROTS with almonds and Lemon Zest – Roast 1/4 cup of sliced almonds for 7-8 minutes; set aside. if you are lucky enough to find some baby carrots, steam for 2-3 minutes in a covered skillet to which you have added 1/4 cup water or until just tender. Drain, remove carrots, dry skillet. Add 1 tblsp extra virgin olive oil and 1 tblsp minced shallot. Sauté the peas and carrots for 2-3 minutes. Top with the lemon zest and cover and let sit for 5 minutes. Sprinkle with the almonds and serve.
and, THANK YOU! to Jessie Kanelos of thefrancofly.com for this gorgeous Valentine’s Day treat! check out her site – she’s a REAL talent!
I have been looking for my heart cookie cutter all morning and I can’t find it! UGH