Valentine's Day Dinner

It's not so easy going out to dinner just the two of us during the week anymore. 

I decided to cook a special dinner for Valentine's Day. As you have probably already learned, I like to cook and I do so often. However, I wanted to make something extra special for Valentines Day.

I started with a mushroom and goat cheese crostini.

Ingredients:

2 packages sliced baby bella mushrooms

goat cheese

2 garlic cloves, minced

1 teaspoon chives, chopped

1 teaspoon flat leaf parsley, chopped

salt & pepper to taste

1 tablespoon butter

2 Tablespoons olive oil

1/4 cup balsamic vinegar

Melt the butter in a saucepan. Add the sliced mushrooms and mix about 10 minutes, until starting to brown. Add in the minced garlic, chives, parsley, salt, pepper and olive oil. Let cook for about 5 minutes, stirring regularly so garlic doesn't burn. Add in the balsamic and let reduce for about 15 - 20 minutes.  Sauce should get thicker and the mushrooms will turn a deep brown color.

Taste and add more salt/pepper accordingly.

Take off heat.

For the bread you can use either a sliced loaf or a french bread and slice it. It's really just what you prefer. Spread a little bit of butter on the bread and put in a 300 degree oven for about 5 minutes, or until it crisps up. (you don't want it to get too hard though, so keep a close eye on it)

As soon as it comes out spread a layer of goat cheese and then top with the warm mushrooms.

Garnish the top with some fresh chopped chives.

I wanted to do a simple salad since the lamb chops are heavy.

I decided on a simple Bibb Lettuce and Herb Salad.

Ingredients:

2 heads bibb lettuce

Parmesan cheese shavings 

2 tablespoons minced chives

1/4 cup chopped Italian parsley 

1/4 cup chopped tarragon leaves

salt and pepper to taste

Vinaigrette:

(this makes 2 cups so you will have left over, do not use entire thing on salad)

2 tablespoons minced shallots

1/2 cup red wine vinegar

1 cup canola oil

1/4 cup Dijon mustard

1 teaspoon lemon juice

1 teaspoon honey

Separate the lettuce leaves and wash. Wrap in paper towel to dry and leave wrapped up in fridge to crisp.

Chop up all herbs. 

Place lettuce leaves in a bowl and sprinkle with a pinch of salt. Mix in all the other herbs and Parmesan cheese shavings. 

For the Vinaigrette,

Mix together the red wine vinegar and Dijon in a blender. Slowly drizzle in the olive oil, while blender is still going. Shut off blender and mix in the shallots, lemon juice and honey.

Season with salt and pepper to taste.

Mix vinaigrette over salad right before serving.

As a side for the Lamb Chops, I wanted something light. I am kinda over making roasted potatoes so I decided to try a cauliflower puree. It's healthier and lighter then doing mashed potatoes.

It actually turned out really tasty. This is definitely my new "go to" for a healthier side dish.

Ingredients:

1 head cauliflower, chopped

2 tablespoon butter

chopped chives

1/2 teaspoon garlic powder

salt  & pepper to taste

Bring a big pot of water to a boil.

Wash and cut cauliflower into about 2 inch pieces. Add to boil water and cook till fork tender (about 10 minutes). Drain but reserve 1/4 cup of the water the cauliflower cooked in.

In the same pot, re add the cauliflower, the 1/4 cup cooking water and a tablespoon of butter. 

Using a hand blender (if you don't have an hand blender you can just do this in a regular blender. Whichever is easier for you) blend until cauliflower is semi-smooth. Add in another tablespoon of butter, chives, garlic powder, salt and pepper. Blend a few more times until smooth.

Serve warm.

For the Lamb Chops

 I seasoned with olive oil, thyme, garlic powder, salt & pepper and let marinate for about 45 minutes.

I seared them on each side for about 3 minutes and then finished them off in a 400 degree oven for about 10 minutes. 

As soon as they came out of the oven I brush with a little Dijon mustard.

Set the chops on top of the cauliflower puree and drizzle with a little olive oil and chopped chives.

Happy Valentines Day

Hope yours was a great one!