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Valentine's Day menus?

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VealParmGuy Feb 5, 2009 01:30 PM

For those of you cooking at home this year, what's on the menu?

I'm fine with lot's of prep time, but would like to limit clean-up after the meal.

Any braising ideas? (That way the pot and leftovers go right into the fridge).

I'm also thinking about making pasta, though not sure I've practiced enough for it to be a go-to on an occasion like this.

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    bmallorca RE: VealParmGuy Feb 5, 2009 04:52 PM

    Hi! we went to the farmers market this morning and bought wild black cod, $17/lb. Our anniversary is tomorrow, so that's when we're having our special meal. Black cod stands up well to asian spicy, and the texture is divine.

    What about osso bucco? Have not tried this particular recipe, but love the site: http://www.elise.com/recipes/archives.... Good luck! I LOVE men who cook!

    1 Reply
    1. re: bmallorca
      drewb123 RE: bmallorca Feb 7, 2009 08:39 AM

      bamallorca it says page not found.

    2. s
      Stuffed Monkey RE: VealParmGuy Feb 5, 2009 07:38 PM

      How about short ribs? I think they are the most "special occasion" of braises especially if made with lots of red wine.

      1 Reply
      1. re: Stuffed Monkey
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        VealParmGuy RE: Stuffed Monkey Feb 6, 2009 04:14 PM

        I thought about short ribs, but for some reason in my mind it doesn't scream Valentine's Day. Maybe I should give it a second thought.

      2. w
        wineos RE: VealParmGuy Feb 7, 2009 06:32 AM

        I am browsing my new Hazan cookbook for ideas

        1. todao RE: VealParmGuy Feb 7, 2009 07:57 AM

          Brined pork butt, rubbed with herbs and spices, then braised slowly for several hours and served with almond mashed potatoes and asparagus spears. For dessert, heart shaped individual almond cakes with with fresh berries and brandy fortified strawberry syrup and caffe latte. .

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            mdfifi RE: VealParmGuy Feb 7, 2009 08:28 AM

            We're having osso bucco over saffron risotto. Yum!

            1. Candy RE: VealParmGuy Feb 7, 2009 09:07 AM

              I'm thinking about a Coeur A La Creme, http://www.epicurious.com/recipes/foo... I've not decided on what else.

              1. l
                Lixer RE: VealParmGuy Feb 8, 2009 02:35 AM

                Port glazed duck breast over a wild rice pilaf with green beans

                I had planned to make both of ours' favorite desserts, but after such a rich main dish I thought I should lighten it up for comfort afterwords,but he said go for it so...

                Molten chocolate cake with raspberry coulis and vanilla ice cream

                1. k
                  KiltedCook RE: VealParmGuy Feb 8, 2009 05:06 AM

                  I'm making a Mixed Seafood Paella for my Lady and I. A pound bag of frozen "mixed seafood" plus a pound of shrimp, a pound of diver scallops, and a pound of Andouille sausage for spice. Add some tomatoes and bell peppers from the garden, artichoke hearts and onion, and a bit of saffron for the rice. My Lady will make a loaf of ciabatta bread to soak up the juices. The pan is too big to go in the fridge, but the leftovers are easily scooped into a large keeper container.

                  2 Replies
                  1. re: KiltedCook
                    todao RE: KiltedCook Feb 8, 2009 08:56 AM

                    Oh yummy ... what's for dessert?

                    1. re: todao
                      k
                      KiltedCook RE: todao Feb 8, 2009 04:30 PM

                      Since it's February - strawberry season here in Florida - I'm going to make a Fresh Strawberry Soup with pureed fruit, heavy cream, and a splash or three of a muscat wine we're particularly fond of...

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