Valentine's Dinner Recipes

Your three course Valentine's Dinner! 

Roasted Vegetable Tart with Mixed Greens

 

1 carrot, peeled and cut into rounds

4 slices butternut squash, sliced into rounds

4 slices peeled sweet potato, cut into rounds

1 small zucchini, cut into rounds

 

1 sheet puff pastry

½ cup goat’s cheese, crumbled

1 tbsp. pumpkin seeds

1 tbsp. maple syrup

 

2 handfuls mixed greens

juice of ½ lemon

1 tbsp. olive oil

 

1.     Pre-heat oven to 425°F

2.     Toss  Vegetables with olive oil and salt and spread on a baking sheet

3.     Roast for about 10-12 minutes, or until edges just begin to brown

4.     Spread puff pastry out on a parchment lined baking sheet

5.     Top with roasted vegetables, crumble goat’s cheese on top and sprinkle with pumpkin seeds and drizzle with maple syrup

6.     Place back in the oven and bake for 10-12 minutes, or until pastry is nice and puffy and golden brown

7.     Toss mixed greens with lemon juice and olive oil

8.     Cut tart into wedges and serve with greens.

 

 

Pan-Seared Beef Tenderloin with Neptune Sauce

Feel free to make this same recipe with different cuts of beef, such as flat iron or top sirloin.  You will likely end up with extra sauce, which is easily freezable. 

 

Sauce:

 

1 tbsp. butter

1 shallot, finely minced

1 tbsp. tomato paste

1 whole cooked lobster, pulled apart

2 cups 35 % cream

Kosher salt and pepper, to taste

 

2-5oz top beef tenderloin filets

1 tbsp oil (sunflower or olive or grapeseed)

kosher salt and fresh ground black pepper

1 tbsp. butter

2 thick slices of bread

 

Seafood:

4 scallops, patted dry

4 shrimp

1 tsp. oil (sunflower or olive or grapeseed)

 

Garnish

½ package pea tendril sprouts

squeeze of lemon

 

1.Begin with the sauce: heat a sauce pot over medium high heat.  Melt butter and sweat shallot until soft but not brown.  Stir in tomato paste, then add lobster and cream

2.Simmer for 15-20 minutes, then strain sauce into small pot.  Set aside.

3.Pull lobster meat from claws and tail.  Set aside. 

4.For the steak: remove from the refrigerator and leave at room temperature for 1/2 hour, up to 3 hours before cooking

5.Rub steaks all over with oil, and season both sides well with kosher salt and pepper

6.Heat a heavy pan over medium-high heat until pan is smoking

7.Add steaks to pan: because there is already oil on the steaks, you should not have to add more oil to the pan, but you can judge this once the steaks are in the pan.

8.Cook one side about 3 minutes, turn over and cook a further 3-4 minutes for medium-rare

9.Allow steak to rest.  In the same pan over low heat, add butter.  Once melted add bread slices and ‘toast’ about 2-3 minutes per side.  The bread will soak up all of the beefy goodness left in your pan. 

10. For the Seafood: Heat a sauté pan over high heat.  Add oil and then sear shrimp and scallops on each side, about 2 minutes per side.  Turn pan off and mix in lobster pieces.

11. Now Assemble the dinner: on your plates start with the buttery toasted bread, top with beef tenderloin, seafood pieces and then lobster sauce.  Garnish with lemon-dressed sprouts. 

 

Boozy Dessert Milkshake

Serves 2

 

½ cup cashews

2/3 cup Milk (we use Eby Manor Milk)

¼ cup 35 % cream + ¼ whipped for garnish

2 tbsp. cocoa powder

2 tbsp. maple syrup

1 ½ ounces bourbon

1 ½ cups ice

strawberries to garnish (optional)

 

1.     Soak cashews just covered in water for 30 minutes.  Strain, discard water and add to blender. 

2.     Add all other ingredients and blend on high for 2 minutes

3.     Pour into stemmed glasses and garnish with whipped cream and strawberries