Sunday, February 5, 2012
Romantic Dinner Menus
"Cooking is like love. It should be entered into with abandon or not at all." -Harriet Van Horne
I personally think that there is nothing more romantic than cooking at home. It adds a level of intimacy and allows you to bring in your own personality to create lasting memories. For the atmosphere, add some candles, fresh flowers, soft music and elegant dinnerware. Here are couple menu ideas that I hope inspires the chef in you. Love and peace. Namaste.
1. "A Romantic Valentine's Day Dinner"
-The Starter: Shrimp and Mango Salad with Ginger Vinaigrette:
For the salad simply arrange fresh baby greens, sliced fresh mango, fresh shrimp and a bit of minced fresh cilantro. Top with a ginger vinaigrette, (Annie's Naturals makes a gluten free version).
-The Main Course: Savory Cornish Hens with Roasted Garlic: I wrote a recipe post on this 8/29/2011
- The Side: Saute some fresh green beans and red peppers in some olive oil and top with a splash of balsamic vinegar, salt and pepper.
-The Dessert: : To make the menu easier simply go to an upscale grocer and buy some chocolate mousse, (often times gluten free but check with the store).
2. "A Candlelight Dinner for the Meat and Potatoes Lover"
-The Starter: Green Salad with Gorgonzola Toasts:
For the salad: Toss Boston lettuce with a red wine vinaigrette and top with slices of gluten free bread, (cut elegantly) topped with gluten-free Gorgonzola or Blue Cheese that has been toasted under the broiler. I have found gluten free blue cheese from specialty grocers.
-The Main Course: Grilled Ribeyes with a Horseradish Crust: I wrote a recipe post on this on 6/16/2011.
-The Side: Pesto Twice Baked Potatoes: Bake a few potatoes for an hour and cool slightly. Cut the potatoes in half and remove some of the potato flesh. Add sour cream and pesto to the flesh and season with salt and pepper. Spoon the mixture into the potato shells, place on a baking sheet. Next, top the potatoes with some Parmesan cheese, drizzle with olive oil and bake at 375 degrees for 15-20 minutes.
-The Dessert: Vanilla Ice Cream, with Chocolate-Cognac Sauce:
To make the sauce: In a small saucepan bring 2 Tbs. water, 2 Tbs. heavy cream, 2 Tbs. unsalted butter, 1 Tbs. light corn syrup to a simmer over low heat, (stirring to melt the butter). Remove from heat. Add 4 oz. of gluten-free semi-sweet chocolate, 1 Tbs. of cognac or brandy. Let stand for 3 minutes and whisk until smooth and melted. Top with ice cream and chocolate sauce with fresh raspberries.