Obviously, Valentine's Day is all about love. It's a day to be thankful for love in your life and appreciate those who give it back to you. However, I don't think it should be about cards, flowers or sparkly gifts. For me, it's about making my husband a sumptuous feast interspered with movies, cocktails and hot tub breaks!
Last year, I created a five-course dinner that went like this:
* Smoked Tomato Bruschetta with Spiced Mozzarella
* Bacon-Wrapped Scallops with Ancho Avocado Drizzle
* Shallot-Dressed Greens with House Made Croutons
* Beef Carpaccio Rouladen with Shiitakes and Spanish Blue Cheese
* Sticky Toffee Pudding with Cabernet Port
This year, with a new arsenal of avant-garde culinary toys at my disposal (Sous Vide Supreme Demi and Ferran Adria's Texturas), I want to bring the dinner offerings to an entirely new level. Here's what I'm planning:
* Amuse Bouche - Whatever looks fresh and inspriring at the market!
* Fish - Champage, Tarragon and Shallot Battered Shrimp with Goat Cheese Burre Blanc
* Salad - Inside-Out Salad with Puff Pastry Leaves and Arugula Croutons
* Meat - Sous Vide Pork Belly with Truffle Oil and Smoked Sea Salt
* Dessert - Cabernet Cheesecake Ice Cream Pies with Mouverde Drizzle
Photos and recipes to follow! Also coming up: Reverse Chicken Pot Pie on Sunday!
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