A gourmet Valentine’s Day meal for the family

A Valentine’s Day meal for the family PICTURE: ANDREW SCRIVANI for The New York Times

A Valentine’s Day meal for the family PICTURE: ANDREW SCRIVANI for The New York Times

Published Feb 11, 2018

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There may be one true love, but there is no one true way to do dinner on Valentine’s Day. If you’re paired off, you could book the traditional table for two at a restaurant. It will be filled with other couples doing the same, attempting to ignore one another while pitching woo over oysters on the half shell.

Passionate cooks, myself included, might shun going out, confecting tête-à-tête meals in their own homes instead.

But what if, for reasons of family, preference or happenstance, you are more than two at dinnertime? This doesn’t preclude a Valentine’s Day feast. It just changes its tenor. Aphrodisiacs might be off the table, but you can still serve a classic menu, something celebratory and indulgent. – The New York Times 

Seared 

Rib Steak

 (Serves 2 — double ingredients for 4)

Seared Rib Steak Picture: Andrew Scrivani for the New York Times

Ingredients

1 bone-in rib steak, 4cm thick

1 garlic clove, halved

Coarse kosher salt

Black pepper

Method

Heat a heavy ovenproof skillet (preferably cast iron) over high heat for 15 minutes. 

Meanwhile, heat your broiler.

Pat steak dry with paper towels, then vigorously rub cut side of garlic all over steak, particularly the bone. Season generously all over with salt and pepper.

Place steak in hot pan and carefully, using a pot holder, transfer pan to broiler. 

Cook meat until done to taste, about 5 to 7 minutes for rare. 

Transfer steak to a cutting board, and let it rest for 5 to 10 minutes before slicing and serving.

Duck Fat Roasted Potatoes

 (Serves 2 — double ingredients for 4)

Duck Fat Roasted Potatoes Picture:  Andrew Scrivani for the New York Times

Ingredients

340g very small Yukon gold or other yellow-flesh potatoes

Coarse kosher salt

2 tablespoons tbs duck fat (or olive oil)

2 sprigs rosemary

3 cloves garlic, smashed

Cracked black pepper

Method

Heat oven to 220 degreesºC. 

Place potatoes in a small pot and cover completely with generously salted water. 

Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. 

Drain and allow potatoes to rest until cool enough to touch. 

Using the palms of your hands, carefully smash potatoes until flat but still in one piece.

Place potatoes on a small rimmed baking sheet or pan. 

Drizzle with duck fat and add rosemary and garlic to pan. 

Generously salt and pepper potatoes, then gently toss them until evenly coated with the duck fat.

Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm.

Bittersweet Chocolate Mousse

with Fleur de Sel Salt

 

(Serves 4)

Bittersweet Chocolate Mousse with Fleur de Sel Salt Picture:  Andrew Scrivani for the New York TimesIngredients

285grams bittersweet chocolate, roughly chopped, more as needed

Fleur de Sel salt, to taste

Method

Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.

Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.

Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. 

The chocolate should be fluffy and form a mound when dolloped with the whisk. (It should generally have the texture and appearance of mousse.) 

If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat. 

Spoon into serving bowls and garnish with fleur de sel.

The New York Times

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