Valentine’s Day is one of the most anticipated occasions yearly. Who wouldn’t love to celebrate this special day with your loved ones? Imagine dining out at your favorite steak place and watching a movie afterward. What a wonderful feeling, right? However, in the most unexpected ways, the world has not yet recovered from the pandemic which means that the risk of getting the virus is still high.
But does this mean that you have to stop celebrating Valentine’s? Certainly not! Restaurants are fancy and whatnot but you can also try to whip up your cooking game and come up with a full course meal for you and your special someone. Here are some recipes to try just in time for the big day.
Sage-Pecan Butternut Squash Ravioli – Appetizer
This healthy and classic take on ravioli is everything you’ll need to officially begin your dinner. The smooth and sweet nutty taste of squash partnered with the buttery and minty sauce is so good you’ll keep asking for more. Check out this recipe from Taste of Home.
Ingredients
- 1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli
- 3/4 cup chopped pecans or walnuts
- 3 tablespoons butter
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Dash cayenne pepper
- 1/4 cup heavy whipping cream
- 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
- Shaved or shredded Parmesan cheese
Steps to Make
- Cook ravioli according to package directions.
- Meanwhile, in a large dry skillet, toast pecans over medium-low heat for 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg, and cayenne. Remove from heat; stir in cream and sage.
- Drain ravioli; add to skillet and toss to coat. Top with cheese.
Baby Kale Salad – Salad
After indulging in your tasty squash ravioli, it’s time to cleanse the palate with some greens. This baby kale salad mixed with lemon, parmesan, and crispy roasted chickpeas is loaded with vitamins and minerals while still being so tasty and refreshing. Give this recipe from Once Upon A Chef a try!
Ingredients
FOR THE ROASTED CHICKPEAS
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
FOR THE SALAD
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
- 1/2 cup shaved Parmigiano-Reggiano
Steps to Make
- Preheat oven to 425° F. Line a baking sheet with aluminum foil.
- Place the chickpeas on the prepared baking sheet and toss with olive oil, salt, and pepper. Roast for 10-12 minutes, stirring once until the chickpeas are slightly shrunken and crispy. Let cool.
- In a large bowl, combine the lemon juice, olive oil, garlic, salt, and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Reggiano shavings and crispy roasted chickpeas.
Rib Eye Steak With Red Wine Sauce
Finally, for the main event – the juicy and meaty rib-eye steak with red wine sauce. If you haven’t tried one yet, you will surely fall in love with the strong beef-flavored complemented by the sweet and bold taste of the red wine reduction sauce. Check out this recipe from Cooking New York Times.
Ingredients
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 ½ pound boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
- 2 shallots
- 2 ½ tablespoons unsalted butter
- ½ teaspoon neutral oil, such as grapeseed
- 2 tablespoons good brandy, preferably Cognac
- ⅓ cup dry red wine
- ⅓ cup beef or chicken stock, preferably homemade
- 1 tablespoon chopped chives
- Watercress, for serving
Steps to Make
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned for about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Chocolate Mousse – Dessert
After an appetizing meal, it’s time to get rid of all the savory hints with a dessert. Chocolate mousse is one of the go-to desserts especially for chocolate lovers out there because of its rich sweet flavor. Plus, it’s pretty much easy to make. Try this recipe from Betty Crocker.
Ingredients
- 4 large egg yolks
- ¼ cup sugar
- 2 ½ cups heavy whipping cream
- 8 oz semisweet baking chocolate, chopped
Steps to Make
- Beat egg yolks in a small bowl with an electric mixer on high speed for about 3 minutes or until thick and lemon-colored. Gradually beat in sugar.
- Heat 1 cup whipping cream in a 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in a saucepan. Cook over low heat for about 5 minutes, stirring constantly until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.
- Beat 1 1/2 cups whipping cream in a chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.
Conclusion
Wasn’t that a fabulous and easy full-course meal? Let us know how you were able to cook these dishes!