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Search for recipes or browse below. Custom Search MENUS AND RECIPES FOR VALENTINE'S DAY http://teriskitchen.com/valentine.html

Valentine's Day is a special celebration that lends itself to elegant dining. You could go out to your favorite restaurant, but I think it is much more fun and meaningful to surprise that special someone with your cooking talents and an intimate dinner. Just plan ahead, choose a menu that is relatively easy, and share the fun by getting your partner involved in the preparations. If you are currently unattached, seize the opportunity to share good food with friends or family. Listed below are four elegant, but simple menus, complete with a starter course, entree, side dishes and dessert. The main course choices include Sautéed Duck Breasts with Raspberry-Balsamic Sauce, Herb-Crusted Rack of Lamb, Veal Cutlets with Tomato Cream Sauce and Baked Fish Fillets with Dijon, Dill and Fresh Breadcrumb Crust, which is the main dish for a light and healthy meal. All of the recipes are easy to prepare and can be scaled for a romantic dinner for two or doubled as needed for a larger dinner party. I hope you and yours will enjoy.

INDEX

Menu I Shrimp with Cocktail Sauce Sautéed Duck Breasts with Raspberry-Balsamic Sauce Potato, Onion and Cheese Gratin Sautéed Broccoli Rabe Ice Cream Parfaits with Kahlua Preparation Notes: I love duck breasts. They are quick and easy to prepare and make a very elegant presentation. If you are making homemade ice cream, make it several days ahead, place in a covered container and freeze. Early in the day, cook the shrimp and make the cocktail sauce and refrigerate until serving. See the recipe for presentation suggestions. Whip the cream for the parfaits and refrigerate. Clean the broccoli rabe, dry and refrigerate. The potato gratin takes some time to bake, but requires little attention. The cheese and onions can be sliced and grated ahead and refrigerated so all you need to do is peel and slice the potatoes before layering and baking. Sautée the broccoli rabe, then the duck. Make the sauce while the duck rests and dinner is served. After the main meal, assemble the parfaits and enjoy. See the recipe for alternatives to Kahlua. [ Back to Index ] Menu II Roasted Peppers with Bruchetta Herb-Crusted Rack of Lamb Polenta with Garlic and Parmesan Roasted Green Beans and Mushrooms Chocolate Mousse Preparation Notes: This is a very easy and quick menu. The mousse can be made early and refrigerated. The peppers, as well as the bruschetta, can be made early in the day and left at room temperature. Alternately, they can be made a day or two ahead. Refrigerate the peppers and place the bruschetta in an airtight container. Let the peppers stand at room temperature for at least one hour before serving. The green beans can be roasted at the same temperature as the lamb, allowing about ten minutes extra roasting time. The lamb and polenta take about equal time. Start by searing the lamb then, while it is roasting, make the polenta. Keep everything warm while making the sauce. [ Back to Index ] Menu III Spinach and Arugula Salad with Tarragon Vinaigrette Veal Cutlets with Tomato Cream Sauce Linguine with Garlic, Olive Oil and Parsley Roasted Caulifower Red Velvet Cake Preparation Notes: This is different, easy and so delicious. Make the cake the day before. It can be frosted when made or the next morning. The salad may be assembled early and refrigerated, without the dressing, and may be served as a first course. The veal should be breaded ahead of time and refrigerated for up to two hours. The pasta can also be made ahead, refrigerated, and microwaved, partially covered, to reheat. Don't forget when serving to top with a little of the tomato cream sauce. The cauliflower is easy to prep and roast, requiring very little attention, and may be served hot or at room temperature. Relax and enjoy your day. [ Back to Index ] Menu IV (Light and Healthy) Soup with Greens and Pasta Baked Fish Fillets with Dijon, Dill and Fresh Breadcrumb Crust Wild Rice Pilaf Sautéed Spinach Leaves Mixed Fruit Macerated in Liqueur served with Chocolate-Chocolate Chip Cookies Preparation Notes: This is absolutely wonderful. Not only is it a deliciously healthy menu, it is so easy that most of the recipes can be prepared as needed. The cookies should be made one or several days ahead and stored in an airtight container. If desired, the soup may be made, omitting the pasta, earlier in the day and refrigerated. Add the pasta when reheating before serving. Prepare the fruit and macerate for about two hours in the refrigerator. Make everything else as needed. Enjoy! [ Back to Index ]   Custom Search

Shrimp with Cocktail Sauce   Sautéed Broccoli Rabe     Baked Fish Fillets with Dijon, Dill and Fresh Breadcrumb Crust   Wild Rice Pilaf

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