alright co/ck/s I need some recipe help.
I'm going to be making Valentine's Day dinner for my boyfriend. however, I'm not quite sure what to make. I wanted it to be a four-course meal: appetizer, salad, entree, dessert.
except, of course, I'm not really sure what to make.
I was thinking for the salad I would do a strawberry/avocado salad because it's healthy without lettuce (which is bland). it's also brightly colored and the red strawberries are reminiscent of Valentine's Day.
maybe stuffed mushrooms for the appetizer? does anyone have a unique and delicious stuffed mushroom they like to make?
entree: I was hoping I would be able to buy lamb chops, but if they're not on the market or too expensive I'll be doing small ribeye steaks instead. served over horseradish mashed potatoes - my boyfriend LOVES horseradish and has never had it in mashed potatoes so I hope to surprise him with something good there. but I need a green to go with the entree.
I'm completely lost on dessert. I was maybe going to do chocolate covered strawberries as a side thing, since I'll already be buying them. chocolate in the dessert isn't a must but it would be preferable.
give me all your ideas, /ck/, so I can make this Valentine's Day super uber special for my bae <3
(pic somewhat related, double dark chocolate cookies with strawberry rosewater frosting I made for myself on Valentine's last when I was single.)
we've been fighting and he's not a cook.
I'm more than glad to cook for him. I do it all the time. I just want to make things up to him and show him how much I care by doing this great big thing for him.
he still owes me from my birthday last month, too, so I'll be getting loads of presents ;)
Wonder how this thread is gonna turn out...
> strawberry/avocado salad
Google tells me that's actually a thing, but.. seriously? Either complement or contrast, these two do neither. Strawberry, chicory (light bitterness) and a little balsamico might be nice.
>he's never had strawberry avocado salad
it's better than you think, the smooth sweetness of the avocado contrasts nicely with the bright tartness of the strawberry. I thought about doing a berry/balsamic salad over spinach. I still might.
>implying it's the same thing
someone ITT has no idea how multiple-course meals work and it isn't me
you've never heard of a typical five-course meal?
If it's currently winter where you live I'd advise against strawberries - they will be expensive and not very good. Other comments:
Beef will go with horseradish mash better than lamb.
If you're serving salad you don't need a green, but root veggies roasted when you bake the mushrooms would be nice.
You can stuff mushroom caps with a mix of breadcrumbs, chopped shallots, parsley, grated pecorino, chopped walnuts, salt and pepper, held together with a little olive oil. No reason to get crazy with sausage or cheese if the entree is a slab of meat.
If you skip the strawberries but want a "rich" salad try this: pile of frisee on a plate next to a pile of warm lentils, both dressed in vinaigrette. The kicker? A piece of bacon crumbled over them.
Dessert: Pear slices served with blue cheese and a glass of Port wine. Alternately you could toast some walnuts and top them with salt, ground fennel seed and a drizzle of honey. These might seem a bit austere, but you don't want him knocked out from what's supposed to be a romantic meal.
Just spitballing here. Any of that useful to you?
I'll still be chocolate-dipping strawberries, but the frisee/lentil salad idea is amazing. my boyfriend loves lentils. I can't buy frisee here though because flyover state - do you suppose I could use endive?
I wanted something more unique for the mushrooms. ones I've made in the past were stuffed with goat cheese and dried cranberries plumped with red wine vinegar. I'd like to avoid breadcrumbs/parsley/bland fillers, since I'll be working in small batches so we can manage to eat all four courses.
I didn't think about pear for dessert. I'm not a fan of blue cheese - but me and my bf both LOVE brie. have you ever made a topped, baked brie? I've read about them but never tried, but I think it would be an amazing way to end the meal: pear, caramel, and walnut-topped brie, baked, served with port wine or dessert red and crackas.
Frisee is a type of endive. If you want the classic endive salad it's green apple, endive and walnuts in a vinaigrette. It has a serious bitter/acid "cut", so it's usually served after a rich main course (like fondue or raclette). Might be too much for this meal. Maybe just do the lentil salad, but boil the lentils with some diced carrots for extra vegetable matter.
Baked brie is a thing (my sis is crazy over that shit), but uses a whole mini wheel of brie. Do you think you'll want to eat that much cheese after a steak? Sounds like food coma to me. But the idea of finishing the meal with some cheese, fruit, nuts and a glass of Port sounds good. I'm sure you could work a drizzle of caramel into that.
If that leaves you still needing greens some spinach or Swiss chard sauteed in olive oil, garlic and salt is always a slam dunk.
Appetizer: Bruschetta with ham, tomato, basil, olive oil, salt and pepper. DONE.
Salad: Romaine lettuce leaves, saute some red and yellow bell pepper, and top with quartered cherry tomato, salt, pepper, red wine vinegar and olive oil. DONE.
Entree: Reverse seared ribeye steaks with au jus and FRESH horseradish on the side, baked sweet potato with a dab of butter, cinnamon, and brown sugar, and either: Asparagus in butter, OR sauted / grilled zuchinni strips, OR sauted green beans and pecans, OR broccoli and almonds, OR spinach souffle, OR spinach and stewed tomato. DONE.
Desert: Strawberry with chocolate. That's fine. DONE.
Keep it simple and don't experiment with bullshit.
Meal, DONE. Now take off your pants and bend over this table.
I actually can't get accustomed to the taste of swiss chard, it strikes me as far too bitter. but I was hoping for something with crunch/bite quality to it, because mashed potatoes are babyfood and a nice medium-rare chop or steak is pretty soft too. I was considering breading and baking asparagus spears but thought it might add too much starch and fat.
the classic endive salad sounds really good and cheap since I'll already have walnuts for the dessert - maybe I should start with a richer appetizer? this leads me back to cheesier stuffed mushrooms. I think it's coming together nicely.
p.s. we just might eat the entire mini-wheel of brie, because we love it just that much.
>Swiss chard is bitter
You have to cook the hell out of any green other than spinach to get it sweet
>we just might eat the entire mini-wheel of brie
Then you could almost do the endive salad after that, just make it small, because you'll be full. It would blow the cheese breath right off you.
traditional after work bump.
what about a stepped-up version of surf n turf and a small soup for a full 6-course like "tasting plate" dinner?
if you're wondering why I'm keen to overdo this it's because I only get occasions like these very rarely where I can practice this kind of thing.
>pumpkin flax stew (I make this and we love it, full of winter vegetables)
>cayenne crusted (insert white fish) served with lime and a small amount of greens
>fennel lamb chops over horseradish mashed potatoes with (asparagus? spinach? something green?)
>spinach and berry salad with balsamic
>pear-walnut baked brie with caramel drizzle (and crackas)
I'll make him go buy wine, I'm trying to teach him how to pick out ones I like. it'll be an affair.
pic related approximate course size, because I know a lot of you were about to complain it would be too much food
shoo, beast, back to /r9k/ with you
For dessert just suck his dick real well, seriously watch a few porn vids do something different, be like for dessert I'm having your cock and put some chocolate syrup on it and clean that shit off, not even kidding if you trying not to get cheated on
kind of like pic related but even more dull and neutral, hers has SOME gold tone to it and mine doesn't
I usually dye it blonde because it looks better on my skin.