As we have told you before, Jim and I were high school sweethearts and have been married for 41 years this year. We take our Valentine’s Day meals very seriously, and for that reason we stay home. Jim is a great cook, and I am a good baker. It’s a match made in heaven!
Our dinner started with a delicious appetizer that Jim made. He created this mouthwatering appy from a video that he saw, but there was no recipe. I did my best to capture what he did on paper. I would say he knocked it out of the park with Brie, Garlic and Tomatoes with Toasted Baguette. We had that early, about an hour and a half before dinner, because we knew we would need some time to digest before moving on to the next course. We sat reminiscing, sipping Prosecco and listening to Elvis Radio.
The entrée was grilled sirloin steak with sweet potatoes and roasted broccoli. Because we are watching our cholesterol (what 60+ year old isn’t), we don’t do red meat very often. We decided that Valentine’s Day was a great reason to throw caution to the wind. Jim braved the 29° cold New England winter along with the 10+ mile an hour wind to grill the steak. He first applied a mix of Montreal steak seasoning combined with a coffee rub (just a generic one in a spice jar) to the steak before grilling to a medium rare, about 4-5 minutes per side then test with thermometer to your liking. We like medium rare, so he takes it off around 110° and it continues cooking while resting for 5 minutes.
He wrapped the sweet potatoes in foil and baked at 350° until soft, about 45 minutes, then added some butter and cinnamon once on the plate. The broccoli was placed into a roasting pan, sprinkled with garlic salt, garlic powder, pepper and olive oil spray, and cooked for about the same time. We have used fresh broccoli and frozen, either works. The steak is served with a pad of butter on the top. Yes, I know. Butter is the devil!!
After eating to Elvis, we did the dishes and digested to The Guardians of the Galaxy Volumes 1 & 2 (one of my favorites and does have quite a few love songs on it) with a little more Prosecco until we thought we could enjoy the cake.
For dessert, I created a decadent flourless chocolate cake that comes out with a velvety fudge consistency. I’ve included the link to the recipe I used. I was a little confused on what to buy when it calls for bittersweet chocolate, so I asked Dr. Google who said it is between semi-sweet and dark chocolate, around 60% cocoa. I used the Baker’s brand 53% cocoa, so I did a little less sugar (called for half of ¾ cup so I only used ¼ cup for half of the recipe). Along with watching our cholesterol we are also watching our waistlines, so I halved the recipe and used a 6” cake pan rather that the 10” cake pan that was suggested. I cooked the full 45 minutes but when I removed it from the oven, I also took it right out of the water bath to begin cooling.
Once ready to serve, I added some raspberries and powdered sugar on top. You can also make whipped cream, but I didn’t think anything else was needed. This cake is so rich that we could only eat small pieces and a 10” would have had more here for us to eat all week! It is also important to remember that this recipe requires about 8 hours of chilling in the refrigerator, so plan accordingly. I made mine in the morning and it was ready for dinner, or you can do it the day before and refrigerate overnight. This cake is also great for anyone with a gluten allergy as there is no flour used.
Why go to a crowded restaurant and pay exorbitant prices when dinner at home can be so delicious? Instead, spend quality time with the one you love, cooking together or for each other!! Happy Valentine’s Day from our home to yours!
XOXO,
Patti and Jim
Appetizer Recipe:
Brie, Garlic and Tomatoes with Toast
1 small round brie (or heart shaped like this one)
1 clove of garlic shaved into thin slices
12-18 grape tomatoes (enough to go around the brie) Half of a baguette
Dried basil
Drizzle of olive oil
Preheat the oven to 350°. Place parchment paper around the bo=om and sides of a pie plate.
Slice half of the bague=e into 1⁄2” slices on the diagonal. Drizzle with a small amount of olive oil. Sprinkle with basil flakes.
Place the brie in the center of the pie plate. Luckily for us, our neighborhood Roche Brothers grocery store had a heart shaped brie for Valentine’s Day. Some people like to slice the top of the rind off of the brie which might have been a good idea, but we let it on.
Cut a slice every inch or so into the brie outer ring. Place a shaving of garlic into the sliced area. Arrange the tomatoes around the outer edge of brie.
Arrange the baguette slices, standing up, along the outer edge of the pie plate.
Drizzle the tomatoes and brie with small amount of olive oil.
Bake for 15-20 minutes, until the baguettes are slightly browned, the tomatoes look soft and the brie is oozing.
Serve warm with a serving spreader or spoon.
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