Let’s talk about a menu for your Valentine’s dinner. I opt for something that taste great. A little bit of glamour first and then, a main course filled with delightful but simple flavor. I love Mediterranean cuisine and fresh herbs.
+ Appetizer: Make it easy and prepare canapés. Champagne and foie gras canapés are a classic. If you wish to indulge, you can opt for a caviar style tasting with Champagne or cold vodka. Instead of the real thing, serve an assortment of salmon roe, whitefish roe plus domestic sturgeon that you can find at your local fine food shop. Dean & Deluca has a gift set with other of Pearl caviar spoons.
+ Entree: The Mediterranean Shaved Veal with Lemon Potato Puree and Roasted Red Pepper and Basil Compote by Anthony Sedlak is a great main course. I would serve the salad after the main dish. You can watch the episode online on FoodTV.ca; look for Season 4 of The Main.
+ Dessert: Serve with coffee or tea these adorable small chocolate cakes in wine cork shape. The bouchon mold is sold at William-Sonoma. Instead of the confectioners’ sugar, you can sprinkle fleur de sel and a dash of fruity olive oil.
If you do not have time to get the bouchon mold, you can simulate the effect with a pop over pan. Even a mini muffin mold with a waxed paper wrapping to eliminate the muffin cap will create a nice effect. See my muffin presentation to learn how to do it.
SOURCING:
+ Glass Caviar Server $35 USD
+ Buckwheat Blini $15 USD
+ Dean & Deluca American Roe Sampler gift set $150 USD
+ image of Mediterranean Shaved Veal with Lemon Potato Puree and Roasted Red Pepper and Basil Compote taken from The Main
+ Bouchon Mold and Bouchon Mix mold $29.95 USD, mix+mold $42
+ Chicago Metallic Gourmetware Nonstick 6-Cup Popover Pan $17.99 USD
