Valentine's Day dinner for Brad.

Where do I start...  I'll be honest.  I am not a big fan of the commercialized February 14th day of all things red, pink, and heart-shaped.  I'll also say that there was a time when I was totally into the whole chocolates, flowers, hearts, etc., and hoped that I would receive any and all of the above from whomever I was dating at the time.  I often did the same - why shouldn't the guy get something too?!  But as time has passed, I've grown out of the Valentine's hype except for the food part.  Oh, how did you guess!  So, I'm going to share my menu for tomorrow night.

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I started with a random search through my cooking feed sites that I have curated over time and as luck would have it, I came across a great article that wasn't a recipe, but an answer to a question about what to cook for Valentine's that would be appropriate for setting a romantic mood.  Now I already knew that my dessert was going to be red wine poached pears (assuming I can find decent pears).  The recipe calls for a little bit of chocolate added to the sauce as well, so I've got that part covered too!  Yup, I started the menu with wanting dessert first, ha!  Anyway, the article went on to talking about how if you wanted a activity filled evening, that is to say, well, after dinner with your loved one...  you might want to reconsider the heavy usuals like meats and carbs and instead go for fish, veggies and whole grains.  I liked this idea and then the final - this is it! - was the suggestion of polenta.  I happen to have some polenta waiting to be cooked!  And yes, it gets even better, turns out that fish and polenta is a traditional Venetian dish.  So my menu was all coming together nicely with Italian food in honor of the Saint Valentine with a dish from a city that is on the water!  Perfect for a sailor who loves to cook?!

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Clearly I'm excited about this menu and so my search then switched over to finding a simple salad and a nice fish dish.  I've decided upon a parsley and green cabbage salad and leek and chard stuffed sole and I've asked Brad to pick up a nice bottle of Prosecco to go with the dinner.  I can't say that the menu will be  replicated on CALIX, I'll have to see about prep work to do so, and I know that the pears have to be poached for nearly 2 hours - perhaps something I can do ahead of time.  I will of course as always, share the recipes I've saved via Springpad - so stay tuned.  I hope you enjoy your Valentine's with a good meal with your loved one!