Let Me Say I Love You in Three Courses

Today happens to be the most romantic day of the year, or at least that’s what we’ve all been told. Have you ever wondered why? Is that even possible – to wake up on the 14th of February and suddenly be filled with this overwhelming desire to be romantic.

Either you are a romantic or you aren’t. And if you aren’t, do you really want to simply do what is expected and call it a day? Would your rather hide away somewhere and not come out for fear that you’ll disappoint your love, or worse yet, been seen as the poor sap who is all alone on the one day that the world has coupled up.

Some say Valentine’s Day can be traced back to the 6th Century B.C. and the Roman fertility god Lepercus. Throughout ancient Rome, a festival was held intended to purify the city and thereby facilitate fertility. However; the rituals included sacrificing animals and beating the women. Not exactly romantic.

Pope Gelasius sought to replace the pagan festival with one more suited to the Catholic Faith. In the 5th Century A.D. he declared February 14th to be Saint Valentine’s Day. The details of Saint Valentine are often vague, but legend tells us he was a Roman priest who defied Emperor Claudius II. The emperor believed men were more willing to march off to war if they were single. So he banned marriage. Saint Valentine secretly continued to perform marriages despite Claudius’ decree. He was beaten and beheaded for his troubles. Again, not very romantic.

By the 1400 people began exchanging written Valentines. William Shakespeare made reference to Valentine’s Day. By the 1800s cards for Valentine’s Day were in mass production. Today the price tag on romance is over 25 billion total spent. If you are spending $200.00 on this day, you’d be among the average spender.

Personally, I don’t like going out for a romantic dinner simply because it happens to be Valentine’s Day. It’s just not natrual – restaurants are packed with people trying desprately to live up to expectations. No thank you. I don’t want a card or flowers or chocolates or any of the other trappings of the day. Take me out any other night and that would be special – because it’s not expected. The most romantic thing Hubby has ever done was when he gave me a rose out of the blue and said “Every day with you is Valentine’s Day.” Now that’s romantic!

In our house, we have two Valentine’s Day celebrations. The first is sometime just before Valentine’s so that I can prepare whatever meal I’ve shared with you on Valentine’s Day. The second is sometime either before or after Valentine’s Day, when the rest of the world isn’t celebrating. It’s special and romantic because it’s just the two of us. Sometimes it’s fancy, sometimes it’s not.

One last thing before we head into the kitchen – a few months ago I ordered those fancy hotel lids that go over food. Hubby said what for – and now he knows. When I make a fancy supper (such as this one) presentation is everything. So I cover the plates, lift up the lids at the table and announce Tada!

First Course:
Classic Steak au Poivre, Broil-Baked Lobster Tails
Char-Braised Asparagus

Second Course:
Classic Caesar Salad

Third Course:
Mousse au Chocolat et au Brandy

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Classic Steak au Poivre and Broil-Baked Lobster Tails
Classic Steak Au Poivre
2 (6 oz) Filet Mignon
Salt to taste
2 tablespoons Black Peppercorns
1 tablespoon Olive Oil
2 tablespoons Butter
1/4 cup Cognac or Brandy
3/4 cup Heavy Cream
2 tablespoons Beef Stock

Take the steaks out of the refrigerator at least 30 minutes before cooking. Pat dry and season both sides with salt.

In a spice grinder or Mortar and Pestle, crush the peppercorns. Press the crushed pepper onto both sides of the steaks, coating steaks well, depending on personal tastes.

Heat the olive oil and butter in a skillet over medium-high heat. When hot, add the steaks and cook for about 3 or 4 minutes per side for medium-rare. Remove seared steaks from the skillet, tent and let rest.

Lower the heat under the now empty skillet, carefully add the brandy or cognac to the pan. Stir and scrape the bottom of the pan.

Pour in the cream and stir. Let the sauce simmer for 2–3 minutes until slightly thickened. Add beef stock if using for more intense beef flavor.

Taste and season the sauce if needed. Return steaks to the pan briefly to warm, spoon sauce over the steaks.

To plate, tip skillet to let the sauce pool to one side. Spoon a little sauce on individual plate. Plate steaks over the sauce, with additional sauce spooned over the top.

Broil-Baked Lobster Tails
2 (4 oz) Lobster Tails
4 tablespoons Butter, for cooking
2 Garlic Cloves
1 teaspoon Lemon Juice
Salt to taste
Paprika for color
8 tablespoons Butter, for dipping
1 Lemon
Parsley for garnish

Heat oven to 500 degrees. Position oven rack about 5 inches away from the broiler.

Butterfly the lobster tails: With kitchen shears or a very sharp knife cut a lengthwise slit down the center on top of the shell, stopping just before the tail fins. Genly spread the shell open and lift out the meat in one piece. Close the shell and place the flesh rest over the shell. Pat dry the lobster meat with a paper towel. Set aside.

In a small bowl melt 4 tablespoons of butter. Peel and finely mince garlic, add to the melted butter. Whisk in lemon juice.

Brush the lobster meat with the garlic butter mixture, gently lifting to brush the underside of the meat. Sprinkle the tops with paprika for more color. Set tails aside.

Melt 8 additional tablespoons of butter. Divide melted butter between ramekins, keep warm. Cut lemon into wedges to serve with the tails.

Broil-Bake the lobster for about 1 minute per ounce, keeping a close eye on the tails as they bake.

Garnish the plate, if desired with a little parsley. Serve and enjoy.

Char-Braised Asparagus
1 lb Green Asparagus, trimmed
Salt to taste
Black Pepper to taste
1 tablespoon Basil Olive Oil
1 tablespoon Butter
1/2 Lemon, freshly squeezed juice only

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long. Season asparagus with salt and pepper, set aside.

In a large frying pan, heat the Basil Olive Oil and butter to sizzling. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned and become tender, about 10-15 minutes depending on the thickness of the asparagus.

While the asparagus chars, cut the lemon in half. Stack basil leaves and cut into small ribbons. Set aside.

Just before serving, squeeze half of a lemon over the asparagus. The pan will spurt and sizzle. Roll the asparagus in the sizzling juice, then transfer to a serving platter.

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Simple Caesar Salad
1 head Romaine Lettuce
Favorite Creamy Caesar Salad Dressing
Parmesan Cheese as desired
Caesar Garlic Croutons as needed
Fresh Pepper as desired

Tear lettuce leaves into large bite-size pieces. Place in a bowl and add a small amount of Caesar Dressing on lettuce leaves, just enough to lightly coat leaves, toss to blend.

Plate the salad on chilled salad plates, top with Parmesan Cheese and croutons. Add fresh black pepper, if desired. Serve immediately.

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Mousse au Chocolat et au Brandy
Mousse
6 oz chopped Dark Chocolate
4 tablespoons Butter, soft
1 teaspoon Vanilla Extract
2 tablespoons Brandy
4 tablespoons Sugar, divided
4 separated Eggs

Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Whisk the butter into the melted chocolate, 1 tablespoon at a time. Stir in the vanilla, Brandy and 2 tablespoons of sugar. Stir until well incorporated.

Whisk in the yolks one at a time, making sure each is incorporated before adding the next. Set the mixture aside.

Stir the egg whites in a mixing bowl set over a saucepan of hot water until the whites are slightly warm (1 to 2 minutes). Remove the bowl from the saucepan, then beat hard until stiff peaks form. Slowly add remaining 2 tablespoons sugar, and continue to beat until shiny. Whisk a quarter of the whites into the chocolate mixture, then gently fold in the rest of the remaining whites. Be careful to not overwork the mixture.

Spoon the mousse into individual Martini Glasses. Refrigerate for several hours for mousse to set.

Whipped Cream
1/2 cup Heavy Cream
1/4 cup Sugar
1/2 teaspoon Brandy

Chill mixing bowl & beater for 30 minutes. Pour heavy cream into the well-chilled bowl. Add sugar and brandy. Whip on low speed until just beginning to froth. Increase speed to medium and whip until soft peaks form. Increase to high, continue to whip until stiff.

Finishing Touches
Chocolate Curls as desired
Hazelnut Pirouette Crème Filled Wafers

Using a vegetable peeler, shave curls from a chocolate candy bar, set aside.

Top each serving of mousse with whipped cream. Garnish with chocolate shavings and wafer cookies as desire.

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Husbands, love your wives, just as Christ loved the church
and gave Himself up for her. – Ephesians 5:25