Valentine's Day is tomorrow - you either have a reservation, plan on some homecooked love or you are flying by the seat of your pants. Houstonist has a few more dinner ideas to share with you. In addition to meat selections, we are going to share a lovely spinach pasta dish, for those Houstonist readers (all eleven of you) who may prefer to forego meat or animal products. So, break out your culinary skills and give one of these jewels a whirl - just don't cook naked - we can't begin to delve into all of those potential hazards - like if you were to, say, fry bacon.
Take a lesson from Jamie Oliver, the Naked Chef:
A few years back on Valentine's Day, at the home of Jamie Oliver and his wife, Jools, the table was set, the wine was poured, rich aromas wafted from the stovetop, and Jamie was on fire — literally. "I cooked in the nude for a laugh, and I burned a certain part of my anatomy," Oliver, a.k.a. the Naked Chef, explains, sheepishly. "It wasn't the most successful Valentine's Day, and the British press had a field day."
Our offerings for an intimate dinner for today are Linguine Florentine, Seafood Mornay and Spiced Molten Lava Cakes. Continue to the extended entry to see our recipes. Don't be afraid to try them - if we can do it, we know you can!! If you missed yesterdays dinner ideas, please click here.
Houstonist encourages you not to forget bling, lingerie and other assorted love offerings.
Linguine Florentine
2 pounds of fresh spinach
4 ounces of linguini or fettucini
2 teaspoons olive oil
1/2 cup shredded parmesan cheese
1/4 - 1/2 teaspoon pepper
3-4 tablespoons chopped toasted walnuts (or more, if desired)
Stem and clean spinach (or use the ready-to-rumble baby kind) and cook, covered in a Dutch oven over medium heat for about 4 minutes - until tender. Drain and chop.
Cook pasta according to the package (you can omit the oil and salt). Drain and combine with olive oil, toss to coat pasta. Add spinach, cheese and pepper and toss again, gently. Sprinkle with walnuts. Serve with additional parmesan, if desired.
Seafood Mornay
1 1/4 pounds large fresh shrimp
1/2 pound sea scallops
1/2 cup Chablis or Chardonnay (dry white wine)
2 (12 ounce) containers of fresh oysters, drained
1/2 cup dry vermouth
1/2 cup plus 2 tablespoons butter
1 tablespoon finely chopped onion
1/2 cup flour (all purpose)
2 cups milk
2/3 cup grated parmesan
1/2 cup gruyere, shredded (swiss can substitute)
1/2 cup swiss cheese, shredded
1/4 teaspoon salt & pepper
1/8 teaspoon nutmeg (2 -3 quick grates of fresh)
1/2 cup cracker crumbs (buttery crackers)
1/4 cup melted butter
1/8 teaspoon paprika
2 tablespoons chopped fresh parsley - we like italian flat-leaf
First, keep reading - don't let the ingredient list frighten you off. Poach shrimp and scallops in white wine 3-4 minutes, drain well. Poach oysters in vermouth 3-4 minutes, drain well. Combine seafood and spoon into four individual heat proof baking dishes (like the cute shell-shapped ones).
Preheat oven to 350 degrees.
In a saucepan, melt 1/4 cup plus two tablespoons butter, add onion and sautee until tender. Add flour and whisk until smooth. Cook one minute-ish, stirring constantly. Slowy add milk, continuing to stir, constantly, until thick and bubbly. Add cheese(s), stir until melted. Stir in salt, pepper and nutmeg. Spoon over seafood.
Combine melted butter and cracker crumbs, stir well and sprinkle over sauce. Sprinkle with paprika (totally optional). Bake, uncovered, in preheated oven for 20-30 minutes. Garnish with parsley. Consume and wait for those oysters to kick in!
Spiced Molten Lava Cakes
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander*
2 teaspoons ground cardamom*
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour
Additional powdered sugar
Crystallized ginger strips
* Houstonist finds the spices too spicy, so feel free to cut the amount in half. If you don't like coriander and cardamom (think chai tea), omit them and use a teaspoon of nutmeg. Or, just use cinnamon. Don't be afraid to hit this with 1/8 teaspoon of cayenne, if you omit the coriander and cardamom - the end result will be luscious and fiesty.
Generously (really, generously, you don't want any stickage) butter eight 3/4-cup ramekins. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 425°F. Bake cakes about 15 minutes, or about 18 minutes for refrigerated batter. They will rise over the top of the ramekins and should be kinda crusty/cakey dark, in color. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using a hot pad, carefully and holding dish very firmly, place plate gently on top of 1 cake and invert onto plate. Repeat until all cakes are plated up. Dust with powdered sugar. Top with crystallized ginger, if desired.
Photo courtesy of Flicker use savinca.
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