A Little Help in Proclaiming Your Love
by Tom Herndon
Sometimes we struggle with how to express our love for our partner. It helps to have a structure. Below are recipes for an indulgent, four-course dinner, and guidelines for a conversation designed to bring you and your partner closer. We suggest writing these guidelines down on nice cards and following their instructions as part of your evening together.
While cooking these meals togther and preparing the cards are fun, Chef Tom is available to do this on your behalf, allowing you to put your full attention on one another. Sign up now to order your Romantic Dinners for Two. A gift certificate for this dinner makes a perfect Valentine’s Day gift.
Below is one his most requested menus.
Amuse Bouche: Leek and Pear Soup in Demitasse
1 medium leek
1 firm-ripe pear
1/4 T. chopped fresh tarragon
1 tablespoon fat (olive oil or ghee)
3/4 cup chicken or vegetable stock
Salt and pepper to taste
Wash and slice leeks, white parts only. Sweat (sauté on med-low heat) the leeks in olive oil (or ghee) until soft. Meanwhile, peel, seed and quarter the pear. When the leek has softened, stir in pear and sauté for about five minutes.
Add stock and one or two leaves of fresh tarragon. Simmer on medium heat until pear and leek are very soft, about 10 minutes more.
Puree soup in batches in a blender until very smooth. Salt and pepper to taste.
To serve, fill two demitasse to about 3/4 full and garnish with a fresh tarragon leaf. You can use small decorative bowls, or tea cups, or shot glasses.
During this course:
Please take turns responding to the following questions:
~ I first knew that I loved you when…
~ My fondest memory of our time together was when…
~ I can tell that you care about me because…
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Starter: Jewel Box Salad
1 cup cherry tomatoes
1 cup sweet, seedless grapes
½ cup toasted, gluten-free bread cubes (optional)
1 small head of butter lettuce
Lemon-Thyme Vinaigrette
1 Large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Table salt and ground black pepper
Vinaigrette: Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper.
To assemble: Tear leaves of butter lettuce and pile high in a shallow decorative soup bowl, or on top of a nice dinner plate or large saucer. Place the grapes and tomatoes (and croutons, if using) decoratively on and around lettuce leaves. Drizzle the dressing over vegetables. Salt and pepper to taste. Serve with two decorative toothpicks, or small forks.
During this course:
This is a time to experience being served. Please take turns feeding each other for this course. Notice how you feel when you ask for what you want, when your loved one places food into your mouth, when you taste it. Notice what it feels like when you are serving your partner and giving what is asked for. Take the time to notice flavors, textures, and colors. Experiment with closing your eyes. Share your experience with each other.
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Filets Mignons with Veal-Syrah Demiglace
2 center-cut filets mignons (1 1/2- to 2-inch-thick and 6 to 7 oz each)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 tablespoon olive oil
1/2 cup Petit Syrah (Cabernet, Merlot or Pinot Noir will also work)
1/4 cup veal demiglace (can be found at specialty stores or good butchers)
2 tablespoons ghee (clarified butter)
4 tablespoons ghee
Preheat oven to 400.
Heat an 8- to 9-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. While skillet is heating, pat steaks dry and sprinkle all over with salt and pepper.
Add oil to skillet, swirling to coat, then sear steaks on one side, without moving, until a deep brown crust forms, about 3 1/2 minutes. Turn steaks over and sear 3 1/2 minutes more. Using tongs, brown edges of steaks briefly (less than 1 minute total), then transfer to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 12 to 18 minutes.
Just before serving, remove steaks from oven and top each with a 1 tablespoon of ghee. Let stand in baking dish, loosely covered with foil, 5 to 10 minutes.
While steaks stand, add wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced to about 1 tablespoon, about 5 minutes. Stir in demiglace and any juices from baking dish and bring to a boil over moderately high heat. Add remaining ghee to skillet, swirling skillet until incorporated and sauce is thick and creamy.
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Olive Oil Mashed Potatoes
1 large russet potato (peeled of not, cut into 2-inch pieces)
¼ cup extra virgin olive oil
salt and pepper to taste
In a large enough pot, cover the potato pieces with cold water, with about a teaspoon of salt. Bring to boil. Boil until potato can be easily pierced with a fork. Drain, reserving ½ cup hot water. Mash the potato with the olive oil, adding enough reserved hot water for a good consistency. Salt and pepper to taste.
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Herb-Steamed Broccolini
5 or 6 Sprigs of Mixed Fresh Herbs (rosemary, thyme, marjoram, etc.)
½ pound broccolini (left long, but trimmed of the woody ends, if tough)
olive oil or ghee to taste
salt and pepper to taste
Place herbs in the bottom of a steamer pot with about an inch of water. Insert basket with broccolini and steam until al dente. Salt and pepper to taste. Drizzle with olive oil or ghee.
During this course:
Partner One: Find a moment to acknowledge your partner for something he or she provides that allows you to feel emotionally safe. Let him or her know why this is important. Be specific about what, when, where, and so on.
Partner Two: Before the meal, have ready to play a song which reminds you of your partner. After this course is over, play the song and ask him or her to dance. Hold your parter gently and gaze lovingly into his her her eyes. Say one specific thing that you most appreciate about him or her.
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Dessert: Flourless Chocolate Tort
4 ounces fine-quality bittersweet chocolate (72% or higher, not unsweetened)
½ cup ghee (clarified butter), plus a little more for the pan
1/3 cup of your favorite sweetener
3 large eggs
1/2 cup unsweetened cocoa powder, plus additional for sprinkling
1 cup fresh raspberries
Preheat oven to 375°F and using a little ghee, grease an 8-inch round baking pan. Line bottom with a round of wax paper and add a bit more ghee to cover the paper.
Chop chocolate into small pieces. In a metal bowl set over a saucepan of barely simmering water melt chocolate with ghee, stirring, until smooth.
Remove bowl from heat and whisk sweetener into chocolate mixture.
Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder. Sprinkle fresh raspberries around rim of plate and serve.
During this course:
Please enjoy your chocolate cake first. Then it’s time to play! Toss raspberries into each other’s mouths. Pass a raspberry between each other’s lips. Throw raspberries up in the air and catch them with your mouth. Use your imagination. Have fun!
