by Chef Robin White -Valentines Menu
Anyone who really knows me knows that Valentines Day is my favorite holiday of the year. Usually I do not need to much help in the kitchen but I am willing to move over on Valentines and enlist the one I love to participate. Since we both know how to cook, it’s really fun to do it together. This Valentines menu is very easy and will set a romantic mood for the night.
Rules for Romantic Foods
- I try and pick a menu free of breath busters. I stay clear of to much garlic, stinky cheeses or anything else to ruin a great moment.
- I begin with a bottle of Rose champagne and a little cheese plate. Triple cremes here are a good choice since they pair well with champagne. They are a very sexy cheese and it won’t leave your breath a disaster for that stolen kiss. A few grapes, crackers and your good to get cooking.
- Try placing a valentines card in the fridge right in clear view and ask for something in the fridge to get things started. That for sure will prompt a kiss. I’m shooting for 20-30 kisses – prep through dessert. Good start right??
Valentines Night Plan
- Start by serving your cheese plate and champagne
- Followed by Arugula Salad and Raspberries with a Champagne Vinaigrette
- Your main course will be Pork Tenderloin with Port Wine Reduction accompanied by a good bottle of Pinot Noir
At this point….
- Excuse yourself for a minute and run to the bedroom and light the candles and turn on the music. You will have this set up ahead of time so this part is quick. In a warmer climate you might have a special tent set up outside with a lantern. Ideas are endless, whatever the idea the ambiance is key.
- Move the dessert to the bedroom where you already decorated with rose petals and a great linen spray on the sheets.
- There awaits a tray with a delicious Late Harvest Zinfandel and a amazing plate of GREAT handmade truffles that you either made or bought and Strawberries.
- You create the rest of the night yourself and Happy Valentines Day 2013 !
Start off with a fresh Arugula Salad with a simple and clean Champagne Vinaigrette and Raspberries or just squeeze a little fresh lemon on it
-1/4 cup champagne vinegar
- 2 tsp Dijon Mustard
- 3/4 cup extra-virgin olive oil
- 1/2 tsp salt
- Pinch of freshly ground black pepper
Mix all the ingredients in a bowl and whisk to combine Champagne vinaigrette.
Pork Tenderloin with Port Wine Reduction
Serve with a good Pinot
- 1 cup ruby port or other sweet red wine
- 1/4 cup dried sweet cherries
- 2 tsp seedless raspberry jam
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 pounds pork tenderloin, trimmed
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp butter
- 1 tbsp chopped fresh parsley
1. Combine the first four ingredients.
2. Heat the oil in a large skillet over low heat for 2 minutes. Cut the pork crosswise into 16 pieces.and sprinkle evenly with salt and pepper.
3. Place the pork in pan and cook for 4 minutes on each side or until golden brown.
4. Remove pork from pan, stir in the wine mixture scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with chopped fresh parsley