Our Homegrown Valentine’s Menu was memorable – from the tasty
food to the heart-felt plated presentations.
I want to share our cupid-inspired dishes with you so that can
re-create some heart-throbbing food memories of your own using these
suggestions.
Better yet, build on these; and let me know what you made
for dinner this weekend.
It was a fun-filled double header: Valentine’s Day and
President’s Day.
This calendaring set up a whole lot of Martha Stewart-filled
chances to theme the tablescapes, floral designs, and menus.
From candy hearts messages to chocolate to cherry pie
to…
On Friday the 14th, I shot my arrow and posted my
Valentine’s Day Food & Drink story on Examiner about Kitchensurfing – a
service that matches up chefs and people
who not only love food but also need a cook.
Following that fun foodie story I got down to the business
of romance.
We all know the way to our hearts is through our stomach.
I further the delicious detour…
Remember the French adage: “The eyes eat first.”
So the presentation is paramount. And fun to prepare.
Next stop on the food journey to the heart are the taste
buds.
This is a long, luxurious stopover…
So after a trip to the markets, it was time to organize the
menu and get to the preparation.
Just remember, of all the ingredients, the best one is love…
Have fun, relax and enjoy.
Homegrown Valentine’s
Menu
Roederer Champagne
– option to add Solerno Sicilian Blood
Orange liquor or Lillet with a
slice of blood orange. www.roederestate.com and www.solernoliquer.com
Crisp, cold Martini – You must make them with the classic,
dry Dolan Blanc Vermouth (made with
the same great recipe since 1821) & LiV
Vodka – this is Long Island premium potato
vodka. With hints of fruit, vanilla
and anise.
I’ve written about LiV – they have a fascinating, story – a
true American success story. A dedicated,
quality, tasty, success story. (They also produce sorbets using local Long
Island fruits, and award-winning Pine Barrens whisky – the first made in Long Island
- repurposing the used oak barrels or casks from local Out East vineyards.
I’ve also been privileged to have done a Hamptons
& Long Island Homegrown Cookbook book signing at their distillery
in Baiting Hollow in the heart of wine country – and surrounded by 5,000 acres
of potato farms!
Pair the Homegrown
Martini with Long Island Blue Point Oysters – with mignonette sauce made
from our garden’s shallots and champagne vinegar.
It’s all the romance and beauty of the sea on that gorgeous
oyster shell. Slurp with abandon.
The first course was “Heart-Beets.”
Cute, right?
I got the recipe from the Food Loves Writing bog and then
adapted it a bit. http://foodloveswriting.com/2014/02/03/heart-beet-patties-with-pecorino-garlic-butter-and-beet-greens-pesto/
I highly recommend this Heart-Beet
dish. It’s made with fresh beets,
garlic, and Parmesan cheese, topped by its own beet pesto.
What’s not to love?
The beets are shredded and after the flour and cheese – and
our Homegrown garden garlic was added, I worked it like bread dough. It looked not unlike chopped meat.
I rolled out half the ball – it was almost like cookie
dough.
I then cut out the beet patties.
You can use a cookie cutter. I used heart-shaped ramekin
dishes/cups.
We love beet tops -- I usually cook them in olive oil, with
garlic and anchovy paste.
I can’t believe it’s the first time we used the beet greens
to make pesto. Especially since my husband make THE best basil pesto.
Seriously. And it’s
not just my opinion. He could sell
it. He has legions of Pesto fans. He used lots of fresh cheese. And walnuts vs. pignoli nuts
The Heart Beets
were to be about ¼” or so thick.
They are cooked for about 10 minutes on a parchment-lined
cookie sheet.
The cooked beets are matched up again with their green tops
– that we made into pesto.
Sweet love reunited.
Sinatra could’ve been crooning, “Love is lovelier, the
second time around…”
The Heart-Beets are
just so darned adorable!
They are also filling.
The recipe calls for them to be stacked.
And they do look impressive, towering with a Mies van der
Rohe nobility.
With the Heart-Beets, we sipped a light, poised French rosė: Chateau d’Eslcans Whispering Angel – often
referred to as “The Water of the Hamptons” because it’s enjoyed with abandon
and frequency all summer in the Hamptons. Or as long as one can get the rosė.
It is made in limited supply and sells out quickly especially
during the summer.
Meanwhile, I had made the lemon rice to accompany the Angry
Lobster entrée.
Angry Lobster is a fiery, spicy lobster made with red cayenne pepper. Just what one needs to fire up a romantic meal...
I used our homemade chicken stock in the rice for an added
heart-warming zing of taste.
With the entrée we enjoyed a Morgan Pinot Noir https://www.morganwinery.com
characterized as the “Crown Jewel of the Santa Lucia Highlands. The wine is
terrific and went so well with the spicy lobster. It is described as a: beautiful combination of earthy and floral, highlighted by dried herbs and
raspberries. Black cherry, sweet oak and spice seamlessly transition from nose
to the palate.
With Mother’s homemade bread and the candles and fireplace
ablaze, we were all set.
.
Bill brought a vase filled with white roses and stargazer
lilies and orange leaves.
So rich looking against the wood table - and fragrant, too.
We topped it off with our homemade vanilla ice cream for
dessert.
Valentine’s Dinner was delicious and pretty.
The next day, I couldn’t wait to use those heart ramekins
again. I feel badly I’ve neglected them
for so long, only using previously for desserts.
Saturday, we made individual lasagna servings in the heart
dishes.
Another triumph – made with homemade mozzarella and ricotta
from the local Italian store, along with our garden tomatoes (I had frozen a
lot in bags) and our homegrown garlic.
Tear off some of Mother’s Italian bread and wow. Simple and delicious.
President’s Day included what else? Cherry Pie!
Mother makes this favorite of Bill’s on more than one
occasion – and I can’t tell a lie - with the homemade ice cream – it was an
indulgence that I couldn’t resist.
What did you make this long food-loving weekend?
Cheers.
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