On Valentine's Day, choose romance without reservations
Set the mood with a dinner at home, one that didn't come from a carryout container.
By Janet K. Keeler, Times Food and Travel Editor
Published February 13, 2008
Cooking dinner for your sweetie on Valentine's Day may be the ultimate act of love.
Especially when the annual love fest falls on a hectic weekday. Workdays often spill over to the gym, which collides with somebody's art class. The dog is bug-eyed from begging for his walk and who left the Mint Chocolate Chip melting on the counter? Oh, yeah, honey, Happy Valentine's Day. Is it already 9 p.m.?
With a little planning today, a lovely meal can fit into Thursday's schedule. Better yet, hand out an IOU and prepare your romantic meal on Saturday. If true love waits for sex, it can wait for dinner, too.
I look to the French when I need inspiration for mealtime romance. The French love amour and it shows in their sensuous food. And on President Nicolas Sarkozy's puppy-dog face as he gazes at his new bride, model-turned-pop-singer Carla Bruni.
It's not the fancy, four-star cuisine of cream sauces and impossible pastries that send me, though. I prefer to emulate the simple goodness of bistro fare or the Provencal flavors of the Mediterranean region.
So, with the help of Ina Garten and her cookbook Barefoot in Paris (Clarkson Potter, 2004), here's a menu that will stoke the fire.
Romance on the menu
- Cocktails and Radishes WithButter and Salt
- Scallops Provencal With Basmati Rice
- Chocolate Orange Mousse
This is a meal all about the senses, from the gentle pink of the radishes and their disarming heat to the sun-kissed tang of briny olives mingling with sweet scallops. The chocolate mousse entertains the taste buds in a different way. Best not to get ahead of myself, but silk sheets do come to mind.
The chocolate mousse is the most time-consuming dish on the menu. It's a multi-step (and multi-pan/bowl) recipe that can be conquered by setting aside at least an hour to prepare it. Make it tonight and you'll have dinner ready in less than 45 minutes tomorrow.
The recipe calls for the chocolate to be melted in a bowl over simmering water, but I melted it on low in a saucepan. If you use my rogue technique, watch the mixture closely and stir frequently to prevent burning.
Other than that, the recipe is straightforward but does require understanding of a few techniques such as whipping egg whites and folding.
But let's back up to what comes first.
Thinly sliced radishes on buttered baguettes is a popular French appetizer and is just meant as something to spark the appetite. Its simplicity is quite a departure from the heavy dips and baked savories more common here.
To prepare, spread a rich, salted butter such as Plugra or Kerrygold on thin, lightly toasted baguette slices. Layer the radish slices artfully and serve. If you've got unsalted butter at home, use that with sprinkles of coarse kosher or sea salt. Not a lot, just a few grains to add flavor pops.
As for cocktails, serve what you both like, though Bud Light sounds more fishing skiff than love boat. Sparkling wine is obvious, and a strawberry at the bottom of the glass is a festive touch. Sparkling wine will see you through the entree, as will chardonnay, sauvignon blanc or rose (look for a 2004 Menage a Trois from Napa. Seriously.) A big, fruity shiraz pairs well with the Chocolate Orange Mousse, and so will a well-brewed cup of coffee.
Aromatic basmati rice is a simple foil for Scallops Provencal, powered by olives and shallots. Cut large sea scallops in half horizontally for even quicker cooking and a more manageable bite. (You could also use small bay scallops, but they won't look as impressive.) Knowing the dessert to come, this is plenty of dinner, but if you want more, roast asparagus spears or green beans to serve alongside.
It all sounds like love on a platter, if you ask me.
Janet K. Keeler can be reached at jkeeler@sptimes.com or (727) 893-8586. Her blog, Stir Crazy, gives weekday meal suggestions at www.blogs.tampabay.com/food.
Scallops Provencal
1 pound sea scallops
Freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup (2 large) chopped shallots
1/2 cup chopped, pitted kalamata olives
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley
1/3 cup dry white wine
1 lemon, cut in half
- Cut each scallop in half horizontally. Sprinkle with pepper, toss with flour and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes.
- Melt the rest of the butter in the pan with the scallops, then add the shallots, olives, garlic and parsley and saute for 2 minutes, tossing the seasoning with the scallops. Add the wine, cook for 1 minute, and taste for seasonings. Serve hot with a squeeze of lemon juice.
Serves 3.
Source: Adapted from "Barefoot in Paris" by Ina Garten (Clarkson Potter, 2004)
Chocolate Orange Mousse
6 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped (see note)
1/4 cup Grand Marnier liqueur
1/4 cup water
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
8 extra-large eggs, at room temperature, separated
1/2 cup plus 2 tablespoons sugar
Pinch of kosher salt
1/2 cup cold heavy cream
Whipped cream for garnish (optional)
Orange zest for garnish
- Combine the two chocolates, Grand Marnier, water and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
- Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
- Place 1 cup of egg whites (save or discard the rest), the salt and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. (If using the same bowl as for the egg yolks, clean and dry completely.) Beat whites on high speed until firm but not dry; they will be slightly frothy but not shiny. Whisk half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual serving dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and orange zest. Serve with extra whipped cream on the side.
Note: Look for bittersweet chocolate in the candy aisle of your grocery store; Scharffen Berger is a good brand. If you can't find, use all semisweet.
Serves 8.
Source: "Barefoot in Paris" by Ina Garten (Clarkson Potter, 2004)