This year, I piled my cookbooks and cooking magazines on the floor in the living room. We perused through them together and came up with ideas for our menu. To me, the romance on this day comes from sharing a fun experience together. This year, we made a three course dinner from Giada's Kitchen on the Food Network. My husband is a purist; he doesn't stray far from a recipe. I throw in spices when his back is turned ;-) I cannot suppress this creative side of me.
Valentine's Day Dinner:
(from Food Network)
Course 1: Crouton Salad
Course 2: Roasted Citrus-Herb Game Hen
Course 3: Truffle Oil Roasted Vegetables
Crouton Salad
* 1/2 (8-ounces) loaf rosemary bread, cut into 1/2-inch cubes* see Cook's Note
* Olive oil, for drizzling
* 3 cups packed arugula
* 1/3 cup toasted pine nuts
* 1/4 cup Citrus-Herb Sauce, see Roasted Citrus-Herb Game Hen recipe
* Salt and freshly ground black pepper
* Chile and Brown Sugar Roasted Pecans
* Dried cranberries
Preheat the oven to 350 degrees F. Layer baking pan with aluminum foil. Toss pecans in 1/2 tsp of cayenne, 2 tablespoons brown sugar and 2 tablespoons butter. Mix together and bake for 15 - 20 min. Remove from oven and put in bowl. Layer another set of aluminum foil on baking pan.
Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted. Set aside to cool.
In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts. Add the Citrus-Herb Sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste. Top with pecans and cranberries. Serve immediately.
*Cook's Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread.
Roasted Citrus-Herb Game Hen
* 2 (1 1/2 to 2-pound) Cornish game hens
* 1/4 cup olive oil
* 2 shallots, minced
* 2 tablespoons orange zest, from 2 medium oranges
* 2 tablespoons lemon zest, from about 3 lemons
* 2 tablespoons chopped fresh thyme leaves
* 3 tablespoons chopped fresh mint leaves
* 1 teaspoon kosher salt, plus extra for seasoning
* 1 teaspoon freshly ground black pepper, plus extra for seasoning
* 2 cups low-sodium chicken stock
* 2 tablespoons Marsala wine or dry sherry
* 2 tablespoons fresh lemon juice
* 2 tablespoons fresh orange juice
* 1/4 cup dried cranberries or currants
* 2 teaspoons all-purpose flour
* 2 tablespoons unsalted butter, at room temperature
** Reserve 1 tablespoon of the citrus rub for the roasted vegetables.
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 450 degrees F.
Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skins of the game hens. Place the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, Marsala wine, lemon juice, orange juice, and cranberries. Roast for 30 to 35 minutes, or until the leg juices run clear. Remove the game hens and set aside. Place the flour in a small saucepan. Whisk in the pan juices. Bring the juices to a boil over medium heat. Reduce the heat and simmer for 8 to 10 minutes until slightly thickened. Whisk in the butter and season, to taste, with salt and pepper.
To serve, remove the kitchen twine and place the hens on 2 serving plates. Drizzle with the citrus-herb sauce.
Cook's Note: Reserve 1/4 cup of the citrus-herb sauce for the Crouton Salad.
Truffle Oil Roasted Vegetables
* 1/3 cup olive oil, plus 2 tablespoons
* 1 tablespoon truffle oil
* 2 tablespoons pitted small black olives, such as kalamata, halved
* 1/4 teaspoon thyme
* Kosher salt for seasoning, plus 1/2 teaspoon
* Freshly ground black pepper
* 3 shallots, thinly sliced
* 1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
* 1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
* 1 small red bell pepper, cored, seeded and cut into 1/4-inch strips
In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons truffle oil, 2 tsp of the citrus rub from chicken, olives, and thyme. Season with salt and pepper, to taste.
In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
Transfer the vegetables to a serving bowl. Serve immediately.
