All in the Name of Love – Planning for a Valentine’s Day Dinner at Home

  Photo courtesy HuffPost Taste – I am just in love with this photo!

I have been having a lot of fun watching the news feeds on everyone’s interpretation of the best of Valentine’s Day treats.  This is yet another great diversion for this time of year – to imagine and create some really amazingly appealing and delectable morsels, all in the name of love.  How Sweet!  And so, yes, this is one particular time when I am wishing I had a little shop to experiment in – to create all kinds of little love pastries and treats – for your Valentines of all ages!  This is almost enough to make me forget that it is only mid-February.

And, lest you actually need a reminder of what I am talking about – yes, it is called yearning – and, why we need diversions at this time of year, I offer you a just a few pics from last Summer…..  (These are my Valentine to myself – an offering of hope and renewal – hurry quickly!  Is there any wonder I am crabby?  For, there is nothing outside my window now that is as beautiful and possessing of the ability to make me happy such as these!)

 

 

  

  

  

  

  

  ok, well, that made me feel better for a little……(all pics from my yard in NJ or Orleans, MA

Perhaps my very favorite inspiration comes from today’s NYT Dining Section where Florence Fabricant reports on “Lovebug Chocolates for your sweetie”.  “Lovebug” just happens to be a term very near and dear to my heart and if I told you why, I would be summarily, instantaneously and permanently disowned, and so I won’t.

  

Ok, well onward…..  George is traveling this week and, well, we never go out on Valentine’s Day for dinner anyway.  Last year he surprised me with a gift certificate for dinner at La Grenuoille.  I don’t think we actually got there until late Fall 2012.  This year he will be flying home on Thursday pm and I am going to make a nice dinner for him.

I am thinking we will have Ina Garten’s Rack of Lamb, roasted rosemary fingerling potatoes,  Giada deLaurentis’ Butter Lettuce Salad with Gorgonzola and Pear Dressing and Chocolate and Raspberry Mousse cups.  This is what I’d say is a delicious but easy dinner!

Here are the recipes:

Ina Garten’s Rack of Lamb – my favorite (and George’s too!)

Roasted Fingerling Potatoes with Garlic and Rosemary – in a roasting pan or au gratin dish, toss the potatoes with olive oil salt and pepper.  Chop a generous 2 tblsp of fresh rosemary and 2 cloves of garlic and add to the potatoes and toss again.  Roast in a 375F oven for 45 minutes, or until tender to the fork,  tossing occasionally.

Giada DeLaurentis Butter Lettuce Salad with Gorgonzola and Pear Dressing

Chocolate and Raspberry Mousse Cups – recipe courtesy of Huff Post Taste

FOR THE CHOCOLATE CUPS:
2 cups semisweet chocolate chips
2 tablespoons solid vegetable shortening
FOR THE RASPBERRY MOUSSE:
1 tablespoon (1 envelope) unflavored gelatin powder
1/4 cup cold water
1/2 cup boiling water
1/4 cup sugar
1 1/2 cups fresh raspberries
2 cups whipped cream (1 cup heavy cream, whipped)

Directions

To make the chocolate cups, in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
To make the mousse, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved. Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened (see tip below).
Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened (see tip below).

Tip: The gelatin should be the consistency of an extremely dense pudding. Keep it in the fridge for approximately 1 hour and 30 minutes (depending on the volume, thickness, and chilling temperature).

  Callie, you are so silly!

And so, whatever your plans are for tomorrow, have fun planning, executing AND eating!