I love, love, LOVE Valentine's Day! Even after ten years of wedded bliss, it gives The Husband and I an excuse to hang out with each other, remind each other how much the other is loved...and have an awesome dinner.
We used to go out to restaurants, but as our tastes evolved, we realized that Valentine's Day was strictly amateur hour on that night. Prix fixe dinners aren't really specially designed with the diner in mind, they're a way for the kitchen to get away with cooking only seven dishes the whole night, like slopping the hogs. So, I began cooking Valentine's dinner at home.
I've done the whole steak-and-lobster thing enough. This year, with a three-day weekend, I have time to really stretch myself. I've decided on five courses, mainly because there are five things I want to make. But I abhor the idea of stuffing ourselves and not being able to enjoy every morsel, so I'm going to only serve one course at a time, with wine pairings. I'll begin at 5:30, with dessert ending up somewhere around 9:30 or 10. Perfect!
I know I'll make an appetizer, vegetable, starch, protein and dessert, but I'm not going to spill the details just yet as The Husband reads my little blog. So, stay tuned for the whole rundown, with recipes, after the Big Day!