*By: Megan Deppen*
My husband and I love to cook, so our favorite place to have a Valentine’s Day meal is right in the comfort of our home, and this year is no different. Below is a simple, but delicious meal to make for you and your loved one this Valentine’s Day. Bon Appetit!
Steak – Select a good cut of meat (the thicker the better). Also, choose meat that is not too fatty, but has good marbling.
- Salt and Pepper
- Garlic Powder (optional)
- Onion Powder (optional)
- Sprig of Rosemary (optional)
- Heavily season the steak with salt and pepper on all sides. For additional flavoring feel free to add garlic and/or onion powder and a sprig of rosemary.
- We use the Sous Vide method of cooking for our steaks, but you can also pan-sear your steak on the stove if you don’t have a precision cooker. To use the Sous Vide method, seal your steak in a vacuum sealed bag and set your precision cooker to your desired temperature (we cook ours around 131°F).
- Once your steak has cooked, remove them from the vacuum sealed bag, remove juices, and pat dry with a paper towel.
- To sear the steak, you can either grill, pan-sear, broil, or torch it (my favorite). Whatever method you choose, be sure to sear at the highest possible temperature as you do not want to continuing cooking the steak.
Lobster Tail – Since this is a fancier meal, we opt for a butterflied lobster tail. This gives your exquisite meal an exquisite look.
- Lobster Tails
- Use kitchen shears to cut down the center of the shell all the way to the tail, but not cutting the tail.
- Use your fingers to spread open the shell. Push the meat upward, separating it from the bottom shell, but leave the end attached to the tail fin.
- Gently split the shell open and continue to do so until the meat separates from the sides.
- Lift the meat out of the shell and place it on top.
- Place your lobster tails on a baking sheet with parchment paper.
- Melt butter and brush the butter liberally on each lobster tail.
- Broil on high (don’t set an exact temperature) and cook it until the meat is opaque and lightly browned.
Tip: Lobster tail cooking time is generally 1 minute per ounce of lobster tail. For example, a 5-ounce lobster tail will take 5 minutes.
*Recipe courtesy of Wholesome Yum.
Pan- Seared Asparagus – I pan-sear asparagus on the stove, but you can also roast or steam them.
- Light Tasting Olive Oil
- 1-2 Garlic Cloves
- Salt and Pepper
- Start by adding olive oil to the pan and wait until your pan heats up.
- Add minced garlic from 1-2 garlic cloves and cook for about one minute.
- Add the asparagus to the pan and season with salt and pepper.
- Cover and cook on low to medium heat for about 10 minutes or until tender.
Creme Brûlée – This dessert is delicious, rich and smooth and only a few ingredients, which you probably already have on hand.
- 5 large egg yolks
- 3/4 cup granulated sugar (divided)
- 3 cups heavy whipping cream
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons vanilla extract
- Preheat oven to 325°F
- Whisk the egg yolks and 1/2 cup of granulated sugar together and set aside.
- Heat the heavy cream and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat and stir in the vanilla extract. Let it cool for about 15 minutes.
- Meanwhile, boil water, which you will use for a later step.
- Remove 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Make sure to keep stirring, so the eye yolks don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
- Place ramekins in a large baking pan (13″x9″ works well). Divide custard between each ramekin, filling each to the top. Carefully fill the pan with about a 1/2 inch of the hot water and transfer the pan to the oven (your pan will be hot, so make sure to wear oven mitts).
- Bake until the edges are set and the there’s a little jiggle in the center. The time depends on the depth of your ramekins. If you have a 1-inch ramekin, they typically bake between 30-35 minutes. My ramekins were a bit deeper, so mine took longer to cook, around 50 minutes. If you have have an instant read thermometer, they’re done when it registers to 170°F.
- Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan and let cool. Then place in the refrigerator for about 2 hours to set.
- Sprinkle the remaining granulated sugar over the top and caramelize the sugar with a kitchen torch. They are best enjoyed immediately after your caramelize the sugar. *Also, feel free to add berries, whipped cream or another topping of your choice.
*Recipe courtesy of Sally’s Baking Addiction.
What is on your Valentine’s Day dinner menu? Leave your comments below.