On the front of a Valentine’s Day card my husband Nick had drawn and hand-delivered to me were two beautifully shaped hearts that were bound together almost as one. Inside was a poem he composed that read:
To my wonderful wife
who is the love of my life
who in everyway makes my day
I love you so much
all I want to do is touch
so on February 14th when we sit down to dine
I want you to be my Valentine
Isle of view, isle of view, isle of view
This was the first of many surprises planned for me on Valentine’s Day. Our romantic evening began fireside eating a variety of cheeses accompanied by slices of ripe red pears Nick had artistically plattered. We sipped Kir Royales, champagne with a splash of Crème de Cassis, from long-stemmed champagne glasses.
For dinner, lobster tails were briefly marinated in lemon juice, oil, mustard, salt and garlic and broiled until crimson red. Tender red potatoes were seasoned with fresh parsley, salt, pepper and olive oil. Colorful salad greens were tossed with a zesty lemony vinaigrette and topped with shredded radicchio, julienned carrots, toasted sunflower seeds, black olives and feta cheese. We swirled Matrot Bourgogne in our Riedel stemware and reminisced about the wonderful Valentine’s dinners we’ve enjoyed together. For dessert, we fed each other pieces of angel food cake dipped in chocolate fondue. Our Valentine’s dinner was simple, colorfully Valentine heart red, delicious and romantic.
This Valentine’s Day, if you’re not inclined to go out to dinner but don’t know what to prepare at home, check out my dining in menu suggestions. Many side suggestions are naturally Valentine-red.
Valentine’s Day menu ideas
» Poach shrimp, chicken or fillets of fish in lemon, olive oil and garlic, and accompany with steamed red Swiss chard and couscous.
» Marinate filet of beef and top with sautéed mushrooms. Serve with roasted red potatoes and a salad of red leaf lettuce tossed with red pepper, red onion and cherry tomatoes.
» Add sautéed tofu to stir-fried vegetables and serve with wild rice and sliced red beets tossed with feta cheese, toasted walnuts, red onion in a vinaigrette dressing.
» Top slices of roast pork loin with baked red apples or red pairs, and serve with sautéed red cabbage and baked sweet potatoes.
Source: Kerry Dunnington
What to pour?
» Cabernet Sauvignon: Benziger 2005; costs $26
» Rose: Wattle Creek Yorkville Highlands2006; costs $15
» White: St. Supery Virtu 2006; costs $26
Catch Kerry Dunnington’s column biweekly in Healthy Life. She can be reached at [email protected].
