A Homemade Valentine's Day
Create a romantic night at home with these easy recipes and ideas.
Photo Credit: Matthew Mead
My wife, Jenny has been the test lab for Valentine's Day gifts over the last 20 years. I've had flowers delivered, personally hand-picked and wrapped blossoms, found just the right restaurant, purchased vintage jewelry from local shops, hand crafted cards, hidden gifts around the house... you name it, I've tried it. While it may sound cliche, it truly is the thought that counts. I subscribe to the idea that doing something loving and kind for the one you love needn't happen on just one day... but it should be spread out throughout the year, especially when it can be surprising and unexpected.
This year I concentrated on an evening dinner with flowers and candles and a tidy house streamlined for easy relaxation. I set the dining room table with a red piece of linen from the fabric store and white dishes.
A simple menu of beef and mushroom braise, silky, whipped potatoes, and buttered carrots, which are a favorite for both of us, topped off with a couple bottles of red wine to compliment it all. You can create this menu using the recipes below.
Photo Credit: Matthew Mead
My wife loves chocolate and I learned long ago if I am going to invest time in the kitchen then I might as well make a few things that we can enjoy over the Valentine's weekend. A chocolate gingerbread cake is decadent drizzled with a rich chocolate ganache. I make two 8-inch rounds and use the second to make a chocolate gingerbread trifle with has layers of whipped cream and caramel sauce. For little bites to share and give as tokens to friends and family I make shortbread tarts using a muffin tin with a filling of melted cream and dark chocolate.
Photo Credit: Matthew Mead
My wife loves a fully blown romantic rose and many times the grocery store blooms really fit the bill. A few shades of pink and red make a beautiful centerpiece for the table. Place the rest of the blooms in votive cups all over the house -- it's always surprising to find these lush single blooms near the tub or on the bedside table.
To make the centerpiece, use a white compote and fill it with apples and fill with water just above the fruit and insert stems of flowers and foliage. Change the water daily to keep it fresh.
Photo Credit: Matthew Mead
Whatever you choose to make, your loved one will enjoy the efforts and the memories that you create.
Braised Beef & Mushrooms
Ingredients:
2 tablespoons canola oil
1 tablespoon butter
4 cups finely diced onions
2 large cloves garlic, crushed and peeled
2 tablespoons tomato paste
2 tablespoons sweet paprika
2 teaspoons chopped fresh marjoram, or 1 teaspoon dried
4 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
1 teaspoon salt, divided
Freshly ground pepper, to taste
2 pounds cremini mushrooms, cut into 1/2-inch pieces
1 cup beef broth
Method:
Preheat oven to 350°F.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika, and marjoram.
Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and mushrooms and stir. Add broth and cover the pot with a tight-fitting lid.
Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.
Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon.
Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute.
Buttered Carrots
Ingredients:
3 tablespoons unsalted butter
2 pounds carrots, peeled and cut diagonally into 1/4 inch slices kosher salt freshly ground black pepper
2 tablespoons finely chopped fresh chives or scallions
Method:
Melt butter in a large skillet over medium heat. Add carrots and 1/2 teaspoon salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.
Remove lid, add 1/4 teaspoon pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes.
Sprinkle with chives or scallions and season with salt and pepper.
Serve.
Chocolate Gingerbread cake
Ingredients:
2 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tablespoon ginger, ground
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
1 egg
1 cup boiling water
Method:
Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda, and cinnamon in medium bowl. Set aside.
Beat butter, sugar, and molasses in large bowl with electric mixer on medium speed until well blended. Mix in egg. Add flour mixture alternately with water, stirring just until mixed. Pour into greased 9-inch square baking pan.
Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
- Matthew
