No self-respecting hound would go out to dinner tonight - what's on your home-cooked menu?
- chowcito Feb 14, 2007 09:34 AM
I like the idea of cooking together at home, notwithstanding today’s great article in the times
What’s everyone else serving up?
I'll be cooking dinner for my husband - pan seared filet mignon with a simple wine sauce, over a bed of arugula with herb roasted fingerling potatoes. Various filled chocolates (dark for me, milk for him) and Veuve Clicquot as desert. I don't think I'll be doing an appetizer - we could use cutting back on some calories :-) I'd rather waste them on the chocolate!
Simple, not too filling and more important (for me) quick and easy to cook after a long day of working.
What about you chowcito?
Oh and BTW, I do all the cooking - he can't cook for his life :-)
Sounds great - I'm a sucker for a good filet (hot and fast!).
Thinking about a pancetta wrapped branzino in the skillet - with some crispy brussel sprouts and walnuts (little sea salt, honey and crème fraiche on top)
Will check out the local grocer to see what kind of oysters are in for an appetizer.
For dessert we're suckers for bananas - so maybe a bananas foster?
Still debating the wine options. . .
I already posted this in another thread but I'm still developing it...
Herbed Chicken Saltimbocca w/ spinach, prosciutto & parmesan in a white wine lemon sauce
Mesclun salad w/ pear & goat cheese & champagne vinaigrette
Strawberries & chocolate zabaglione
Marques de Gelida Cava: Brut 2001
...maybe a wild rice on the side, or basmati?
One white wine with peppercorns/garlic/bayleaf for the meats to cook in (steak and chicken tonight)
One classic cheese with a champagne/lemon/garlic for the crunchy bread.
Fabulous (christmas gift from brother) red wine to drink.
Perfect in its simplicity and romance.
Lucky us, we got a cold snap (nothing like up north, but it'll do) so we can light a fire as well.
Well, that's a rather depressing article! I think I hate that man in the first story! :-)
We're keeping it really simple tonight: I made mushroom pate (thanks Ruth Lafler) and a dried fig, cherry, and prune compote last night to go with crostini, assorted goat cheeses from British Columbia and whatever cheeses my husband decides he thinks he needs at Dean & Deluca today, salami, Late Harvest Reisling also from BC, and chocolate risotto pudding. We don't usually get too into V-day, but have been looking for an excuse to try our cheese and wine from our honeymoon!
Here's a pic of the steak au poivre (used 6oz prime filet) and roasted asparagus. I was in too big of a rush to serve the amaretto-chocolate souffles to get a pic (too bad, they turned out great). Skipped the champagne and decided on a 04 Tobin James late harvest zin...what a great choice, it was delicious! I was very happy with the meal, and my girlfriend loved it.
I usually cook but tonite I'm going to the gym post-work and I'll find out what's for dinner when I get home!