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by Starre Vartan Monday, February 01, 2010 |
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A couple's dinner at home for Valentine's Day can be just as lovely as dining out, as long as the meal is especially delicious. Restaurants are notoriously overcrowded on the holiday, and nobody likes being rushed through a romantic meal, and at home, you don't have to dress up (unless you want to!). Taking the time to cook a meal together can be a relaxing time to reconnect mid-Winter. The recipes below would make a great dinner for two, full of delcious food that's inspired by (and good for) the heart.
Exotic Mushroom and Walnut Pate
This recipe from AllCooks will take some time to put together, but the extra pate can be kept for up to a week in the fridge. It makes a great topping for a veggie burger, or even on toast with an egg in the morning. Walnuts contain ALA , a heart-healthy compound that lowers bad cholesterol. Original Recipe Yield:16 servings.
Ingredients
- 1 cup walnuts
- 1/2 cup minced shallots
- 1/2 cup unsalted butter
- 1/4 pound shiitake mushrooms, chopped
- 1/4 pound crimini mushrooms, chopped
- 1/4 pound portobello mushrooms, chopped
- 1 tablespoon roasted garlic puree
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons extra-virgin olive oil
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
Hearts of Palm Salad
This salad is colorful and full of flavor, and the hearts of palm is a nice nod to the holiday without going overboard. Serves 10 as side dish.
Ingredients:
2 tbsp. red wine vinegar
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 (14 oz.) cans hearts of palm (drained)
3 med.-sized tomatoes
3 med.-sized avocados
1 bunch arugala
1 sm. head Boston lettuce
Tear greens into bite-size pieces and arrange on large platter. Spoon hearts of palm mixture over greens. Pour any remaining dressing over salad.
If not serving right away, cover and refrigerate up to 3 hours.
Vegetarian Spaghetti Bolognese
This recipe from the BBC gets it's flavor fromt truffle oil and fresh parsley rather than meat, but still makes a hearty dish. The red and white colors of the pasta and sauce would go well with a table set in a similar theme.
Ingredients
1 tbsp olive oil
1 large red onion, chopped
1 red pepper, finely chopped
1 400g/14oz can chopped tomatoes
handful fresh flatleaf parsley
salt and freshly ground black pepper
spaghetti, cooked according to packet instructions
2 tbsp truffle oil
Directions
1. Heat the oil in a large pan over a medium heat. Add the onions and fry gently until softened.
2. Add the red pepper and fry for 4-5 minutes to soften.
3. Add the tomatoes, bring to a simmer and continue to heat gently for 20-30 minutes.
4. Tear up the parsley and add it to the tomato mix. Season well with salt and freshly ground black pepper.
5. Add the cooked spaghetti to the tomato sauce and mix well.
6. Serve onto warm plates and drizzle liberally with truffle oil.
Flourless Organic Chocolate Cake
This recipe from Whole Foods is an incredibly easy cake to make, and one could make it even simpler by forgoing the glaze and topping with a favorite ice cream or fresh Chantily cream instead. Try adding 2 tablespoons of finely ground espresso beans to make the cake a mocha.
Ingredients
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Directions
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
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