Valentine's Day Extravaganza

What better way to celebrate Valentine's Day than with three dishes I had never made before in my life? Nothing says, "I love you, honey," like the possibility of food poisoning. Thankfully, these dishes weren't just a hit; they were a runaway smash, and most will become a staple on our menus from now on. I forgot to take a picture of each dish as I finished it, so crazed was my mania to create a perfect Valentine's Day dinner for Jon, so a few Google images will have to suffice this time around...



Salad Course: Pear & Blue Cheese Salad with a Cider Vinegar Dressing
Ingredients:

• Chopped romaine lettuce
• 1 bosce pear, thinly sliced
• Sprinkling of blue cheese depending on how much you like it
• 1/2 cup chopped pecans
• 2 tbsp. olive oil
• 1 1/2 tsp. cider vinegar  
• 1/4 tsp. Dijon mustard
• Salt & Pepper to taste
• 1 clove garlic, finely chopped  

Combine the first four ingredients  in a salad bowl and toss. Combine the last 5 ingredients and mix well. Drizzle over salad and toss. (Don't you just love two-step courses?) 


Entree: Pecan-Crusted Salmon with Remoulade Sauce
Ingredients:

• 2 tbsp. fresh chopped basil leaves
• 1 1/2 tbsp. Dijon mustard
• 1/2 tsp. salt
• Dash of pepper
• 2 oz. white cooking wine
• 2 tbsp. fresh lemon juice
• 2 tbsp. unsalted butter, melted
• 1/2 c. coarsely chopped pecans
• 2 salmon filets
• 1/3 c. chopped green onions
• 1 clove garlic, minced
• 1 c. mayo
• 2 tbsp. olive oil
• 2 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard

1. Preheat oven to 400 degrees.
2. To prepare remoulade sauce, combine green onions, minced garlic, mayo, olive oil, lemon juice, and Dijon mustard in a food processor & pulse till smooth. Put in the fridge to chill until ready to serve. 
3. For salmon, combine basil, Dijon mustard, salt, pepper, cooking wine, and lemon juice in a mixing bowl. Rub salmon filets with basil mixture. 
4. Melt butter in microwave and stir in chopped pecans. 
5. Place salmon in baking dish coated with cooking spray. Top with pecan mixture. Lightly dust tops of fish with cooking spray to get them a nice toasty, golden brown. 
6. Bake for 15-17 minutes or until fish is thoroughly cooked. 

 

Dessert: Creme Brulee 
Ingredients:

• 1 vanilla bean
• 2 c. heavy whipping cream
• 2 c. half-n-half
• 8 egg yolks
• 1/2 c. sugar
• 1/2 tsp. salt

1. Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. 
2. Preheat oven to 425 degrees.
3. Bring cream, half-n-half, vanilla seeds, and pod to simmer in a saucepan over medium heat. 
4. Reduce heat to low and simmer, 10-15 minutes. 
5. Discard vanilla pod. Remove cream mixture from heat, and cool slightly. Meanwhile, bring kettle of water to boil. 
6. Whisk egg yolks, sugar, and salt in a large bowl until sugar dissolves and mixture is pale yellow and thick. 
7. Pour in the cream mixture, whisking constantly. Skim any foam or bubbles off surface. 
8. Pour into ramekins. Arrange in a roasting pan and divide custard among them. Pour hot water into base of roasting pan. 
9. Bake on middle rack, 40-45 minutes. 
10. Chill, uncovered, 2 hours or up to 1 day. 
11. About 30 minutes before serving, sprinkle sugar over each custard, and broil until crispy (poor man's version of using a brulee torch). 
12. Refrigerate 30 minutes. Serve cold.  

And that's all there is to it! Happy Valentine's Day!