Ahhh... my typical Valentine's Day Date: I make a yummy fancy dinner and serve it to my hubby and son by candlelight on our good china. Well, why not? They are the two best men in my life! And since Valentine's Day is on a Sunday this year, and since we don't go out to restaurants on Sundays at our house, what better way to spend the evening than eating by candlelight in our own home?
Here are some surprisingly easy, gourmet-type dishes you can serve your family this Valentine's Day! Spinach Artichoke dip, Broiled Parmesan salmon with basil butter, and Decadent chocolate torte.
Appetizer:
Spinach and Artichoke Dip with baked tortillas
8 oz. cream cheese, room temperature
1 C. chopped spinach
1/2 Can artichoke quarters, chopped
1 pkg. ranch dressing mix
1 tsp. chopped garlic
1/2 C. fresh grated parmesan cheese
1/2 red pepper, chopped
1/4 C. milk
Add all ingredients together and pour into microwave save container. Microwave until warmed through. Pour into pretty, oven save serving dish and broil for a few minutes until golden on top and bubbly.
Slice a few flour tortillas into triangles. Heat oven to 450 and brush each tortilla with a small amount of canola oil. Sprinkle with salt. Bake until golden and crispy.
Serve with warmed dip!
Main Course:
Broiled Parmesan crusted Salmon with Basil butter
2-4 6 oz portions of salmon. (does not need to be skinless. Skin will be easily removed after cooking.)
butter
lemon juice
finely grated parmesan cheese (the stuff in the bottle works great for this recipe.)
Pat the salmon dry. Spread a small amount of butter over the pink part of each. Squirt a little lemon juice over, then sprinkle with parmesan cheese covering each piece well. Broil on middle rack in oven for about 6-8 minutes until tops are bubbly and golden, and fish is firm to the touch and is no longer dark pink inside.
Serve with a scoop of basil butter on top.
Basil Butter:
1 stick butter, softened
1/2 C. fresh basil
1 tsp. garlic, chopped
combine all ingredients in food processor and blend well. Chill and scoop with spoon or small ice cream scoop.
Serve with wild rice, or couscous for a fancy presentation!
Dessert:
Decadent Chocolate Almond Torte
Adapted from a recipe on Food Network by Emeril
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1 pound semisweet chocolate, coarsely chopped
1 Tbsp. almond extract
8 large eggs
1/4 cup sugar
3/4 C. sifted Corn Starch
1 tsp baking soda
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
toasted almonds and fresh whipped cream for garnish
Directions
Preheat oven to 325 degrees F.
Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
Combine the chocolate, butter, and almond extract in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture. Add sifted corn starch and baking soda and fold in until encorporated.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.
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