Valentine Menu for Two:
Spoil your Valentine for 5 Days

• Day 1: Artichoke soup, Wild rice and chicken salad, French bread, Baked peaches with creme Anglaise.
  
  
• Day 2: Grilled rib eye steaks, Grilled potato halves, Mixed Wild mushroom and Parmigiano salad, Berry Napoleons.
  
  
• Day 3: Herbed Fusilli, Artichoke, Endive and Raddichio Salad, Italian bread, Easy Tiramisu.
  
  
• Day 4: Lemon-Rosemary Chicken, Parchment Potatoes, Haricots with tarragon and butter, Chocolate covered strawberries, Angel's Kiss cocktail.
  
  
• Day 5: Oysters on the half shell with herb topping, Baked Tilipia, Herbed Bulgar Pilaf, Simple Fennel Salad, Coeur A La Creme, Champagne cocktails.

Valentine Menu: Day 1

Artichoke Soup

Ingredients:

3 pounds baby artichokes
Juice of 1 lemon
2 tablespoons olive oil
1 small yellow onion, minced
2 tablespoons fresh chopped parsley
1 garlic clove, minced
2 medium potatoes, peeled and diced
6 cups chicken broth
Salt

Preparation:

Clean artichokes (see note) and cut into thin wedges. Place cleaned artichokes in a bowl of cold water with the lemon juice until ready to use.

Heat oil in a medium soup pot over medium heat. Add onion and cook, stirring, until it begins to color, 4 to 5 minutes.

Add the parsley and garlic, stir a few times.

Drain artichokes and add to the pot. Add potatoes and broth, mix well. Season with salt and bring to a boil.

Reduce heat to low and simmer, uncovered, 45 minutes to 1 hour.

Taste, adjust seasoning, and serve hot.

*To clean artichokes: remove green leaves by snapping them off at the base. Stop when the leaves closer to the base are pale yellow and the tip of the artichokes are green.

Slice off the green top. Cut the stems off at the base and with a small knife, trim off remaining green part of the base.

*You can prepare this several hours or a few days ahead. Cover and refrigerate. Reheat the soup gently just before serving.

Wild Rice and Chicken Salad

Ingredients:

14 1/2 oz. can chicken broth
1/2 cup wild rice, about 3 ounces
2 cups diced cooked chicken breast, about 9 ounces
1 large celery stalk, diced
1/2 large crisp red apple, diced
1 green onion, thinly sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried, crumbled
2 1/2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/4 tsp. sugar

Combine broth and rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. T

Transfer to medium bowl. Cover and chill.

Just before serving, add chicken, celery, apple, onion, and tarragon to rice. Whisk remaining ingredients to blend in small bowl.

Pour over rice, toss well. Season with salt and pepper.

Serves 2-4.

French Bread for the Bread Machine

This is my favorite bread. It may not be "authentic", but it is wonderful. And yes, I confess, I do slice it sometimes while it is hot. I use King Arthur bread flour, SAF yeast, unsalted butter for this recipe, and yes, I make the 2 lb. loaf!

Extra Large Loaf (2 lb.)

1 1/2 cups water
2 tsp. butter or margarine, softened
4 cups flour
4 tsp. sugar
1 1/2 tsp. salt
1 3/4 tsp. yeast

Large Loaf (1 1/2 lb.)

1 cup plus 2 T. water
2 tsp. butter or margarine, softened
3 1/4 cup flour
1 tbsp. sugar
1 1/2 tsp. salt
1 3/4 tsp. yeast

Small Loaf (1 lb.)

3/4 cup water
1 tsp. butter or margarine, softened
2 cup flour
2 tsp. sugar
1 tsp. salt
1 3/4 tsp. yeast

Add ingredients according to manufacturer's directions. Set for French Bread...

Baked Peaches with Creme Anglaise

Peaches:
2 tablespoons sliced almonds
1 tablespoon sugar
1 tablespoon melted butter
1 tablespoon Grand Marnier, brandy or cognac
2 large, ripe peaches, washed, halved, pits removed

Creme Anglaise:
2 egg yolks
1/4 cup sugar
3/4 cup milk, heated just short of boiling
2 tablespoons Grand Marnier, Brandy or Cognac

Preheat oven to 400F. Toast the almonds until lightly golden. Chop almonds into fine pieces and transfer to a small bowl.

Stir in sugar, melted butter and 1 tablespoon Grand Marnier.

Place peach halves in a small buttered baking dish and fill each cavity with the almond mixture.

Bake 15 to 20 minutes, or until peaches can be pierced easily with a thin knife. Set aside to cool.

Creme Anglaise: Combine egg yolks with sugar in a small saucepan. Beat with a wire whisk until the mixture tuns pale yellow and thick, 2 to 3 minutes.

Drizzle hot milk into the egg yolks a bit at a time; mix with a wooden spoon to combine. (Do not beat milk with a wire whisk or the mixture will become foamy.)

Place the saucepan over low heat and cook, stirring constantly with a wooden spoon, until cream coats the back of the spoon, 5 to 6 minutes. (Do not let cream get to a fast simmer, or you will cook the eggs.)

Transfer to a bowl and stir in Grand Marnier. Cool to room temperature.

Just before serving, spoon Creme Anglaise into two serving dishes and swirl lightly to coat the bottom of the dish completely.

Place the peaches on top of the sauce and serve.

Can be prepared several hours ahead, completing the peaches and Creme Anglaise, but not combining them in the dishes. Refrigerate when cooled.

Valentine Menu: Day 2

Grilled Rib Eye Steaks and Potatoes

2 small baking potatoes, about 6 ounces each
1/4 cup olive oil
1 large shallot, minced
2 large garlic cloves, pressed
1 tablespoon balsamic vinegar
1 tablespoon minced fresh thyme
2 teaspoons minced fresh oregano
1 teaspoon minced fresh rosemary
1/4 teaspoon paprika
Two 1-inch thick, 11-ouonce Spencer (rib eye) steaks

Boil potatoes until just tender when pierced with a sharp knife, about 12 minutes. Cool. Cut into 1/2-inch thick slices. Transfer to bowl.

Combine all ingredients except steaks in a bowl; whisk until smooth. Place steaks in small baking dish.

Pour half of mixture over steaks.

Turn to coat evenly. Pour remaining mixture over potatoes and toss well. Let stand at room temperature for 1 hour.

Prepare barbecue grill to medium-high heat. Season steaks with salt and pepper.

Grill steaks to desired doneness, turning once, about 7 minutes for rare.

Transfer to plates. Grill potatoes until brown spots begin to appear, turning once, about 2 minutes per side.

Season with salt and pepper and serve.

Mixed Wild Mushroom and Parmigiano Salad

Dressing:

3 to 4 tablespoons extra virgin olive oil
1 to 2 tablespoons balsamic vinegar or red wine vinegar

Salad:

5 ounces assorted mushrooms (morels, crimini, shiitaki, chanterelles)
Salt and freshly ground pepper
4 to 5 fresh basil leaves, finely shredded or minced OR 1 teaspoon minced fresh parsley
1 ounce thinly sliced Parmigiano-Reggiano

In a small bowl, whisk together the oil and vinegar and set aside.

Wipe mushrooms clean with a damp cloth, cut them into thin slices and place in a medium bowl.

Season the mushrooms with salt and a little pepper, toss with basil or parsley and the dressing.

Taste and adjust the seasoning.

Arrange in small mounds on serving plates, top with sliced Parmigiano and serve.

Can make ahead, preparing the dressing and mushrooms. Assemble the salad (last paragraph) just before serving.

Quick Buttermilk Biscuits

1/2 cup butter
2 cup self-rising flour
3/4 cup buttermilk
butter, melted

Cut butter into flour until it resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened.

Do NOT over mix.

Turn out onto floured surface. Knead lightly 3-4 times. Roll to 3/4 " thickness and cut with a 2" cutter.

Place on lightly greased baking sheet.

Bake at 425 degrees, 13-15 minutes. Brush with melted butter.

Makes 1 dozen.

Berry Napoleons

1 frozen puff pastry sheet, thawed (see note)
1 egg beaten with 1 teaspoon milk - glaze
2 teaspoons sugar
1/2 teaspoon ground cardamom, divided
10-ounce package frozen raspberries in syrup, thawed
1/2 1-pint basket strawberries, sliced
Vanilla frozen yogurt

Preheat oven to 375F. Roll out pastry on lightly floured surface to 12-inch square.

Cut out two 4x5-inch rectangles and transfer to ungreased baking sheet (reserve remaining pastry for another use).

Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom; sprinkle over pastries.

Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.

Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes.

Combine raspberries and strawberries in small bowl.

Add reduced syrup and remaining 1/4 teaspoon cardamom. (Can be made 2 hours ahead. Cover and chill.)

Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of the berry mixture, then pastry tops.

Spoon a few berries on top of each pastry.

Serves 2.

Valentine Menu: Day 3

Herbed Fusilli

2 tablespoons olive oil
1 medium zucchini, halved lengthwise, thinly sliced
2 large garlic cloves, chopped
16 oz. can Italian plum tomatoes with juices
1 teaspoon capers
1/2 cup dry white wine
1 1/4 teaspoons dried thyme, crushed, divided
8 ounces Fusilli or other short pasta, freshly cooked
1 1/3 c. packed shredded Monterey Jack cheese (low fat works)

Heat olive oil in heavy medium broiler-proof skillet over medium heat. Add zucchini and garlic, sauté until fragrant, about 1 minute.

Add tomatoes with juices, white wine and 1 teaspoon thyme.

Bring to simmer, breaking up tomatoes with back of spoon. Cook until sauce thickens slightly and zucchini is tender, stirring occasionally, about 12 minutes. (Sauce can be prepared up to 2 hours ahead.)

Let stand at room temperature. Bring sauce just to simmer before continuing.

Preheat broiler. Add pasta to sauce and toss to coat evenly. Sprinkle with cheese. Sprinkle remaining thyme over cheese.

Broil just until cheese melts and begins to brown in spots, about 1 minute.

Serves 2.

Artichoke, Endive and Raddichio Salad

2 cups water
1/2 cup dry white wine
1/2 onion, sliced
5 whole peppercorns
1/2 teaspoon dried thyme, crumbled
3 1/2 teaspoons sherry wine vinegar or red wine vinegar, divide
1 large artichoke, cut lengthwise in half

1/2 tablespoon minced shallot
1/2 tablespoon walnut oil or extra virgin olive oil

3 cups torn mixed greens
1 large Belgian endive head, sliced, about 4 ounces
1 tablespoon finely chopped toasted walnuts

Combine water, wine, onion, peppercorns and thyme with 3 teaspoons of vinegar in large heavy pot. Bring to boil.

Add artichoke, cut side down.

Reduce heat, cover and simmer until artichoke is tender, turning once, about 40 minutes.

Transfer artichoke to bowl, using slotted spoon. Remove onion from cooking liquid. Boil liquid until reduced to 1/4 cup, about 10 minutes.

Strain liquid into small bowl. Whisk minced shallot, oil and remaining 1/2 teaspoon vinegar into cooking liquid. Season to taste with salt and pepper.

Refrigerate vinaigrette until cold.

Remove all artichoke leaves. Scoop out choke and discard. Thinly slice artichoke heart. (Can be prepared up to 8 hours ahead.

Cover and refrigerate vinaigrette, artichoke leaves and heart slices separately.

Arrange artichoke leaves in spoke pattern around edge of plates. Toss greens and Belgian endive in large bowl with vinaigrette. Divide salad between plates.

Tuck artichoke heart slices under greens. Sprinkle with walnuts.

Easy Tiramisu

6 tablespoons Kahlúa or other coffee liqueur
3 tablespoons sugar
1 tablespoons water
2 teaspoons instant espresso powder or instant coffee powder
1/2 cup whipped cream cheese
2 tablespoons whipping cream
4 1/2-inch-thick slices purchased pound cake
2 teaspoons unsweetened cocoa powder

Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl,stir until espresso powder dissolves.

Combine cream cheese, whipping cream, 1 tablespoon Kahlúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.

On two dessert plates, place one slice cake each. Brush each slice with 1/4 of Kahlúa mixture. Divide cheese mixture evenly and spread over each cake slice.

Top each with remaining slices of cake. Brush each with remaining Kahlúa mixture. Sift cocoa over cakes.

Serve immediately or cover and refrigerate up to 1 day.

Makes 2 Servings

Valentine Menu: Day 4

Lemon-Rosemary Chicken

2 chicken breast halves, skinned, boneless
1 lemon, juiced and strained
2-3 tablespoons flour
1 1/2 teaspoons fresh rosemary, finely chopped OR 1/2 teaspoon dried, crushed
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground pepper

Place chicken breasts in a large glass bowl. Pour lemon juice over, turn to coat all surfaces.

Cover with plastic wrap and refrigerate at last 4 hours.

Put remaining ingredients in a bag. Add chicken, one piece at a time, and shake each piece until well coated with flour mixture.

Place chicken in a greased baking pan and bake in a preheated 350F. oven for about 45 minutes or until done.

Serves 4.

Parchment Potatoes

For each serving:

12x12 -inch piece baking parchment paper
3 small red potatoes, quartered
3 cloves garlic
1/4 small onion, thinly sliced
2 teaspoons olive oil
sprig of fresh Rosemary (or 1 teaspoon dry)
Salt and pepper to taste
1 tablespoon Parmesan cheese

Fold the paper diagonally (like a diaper!) Crease it then open up again. Put potatoes, onions and garlic on paper, center it next to the crease.

Add Rosemary, salt and pepper. Sprinkle 1 T Parmesan on top. Drizzle oil over all and fold packet edges so that they are tightly rolled and the finished packet looks like a half-round.

Bake 45 minutes on a cookie sheet at 350F. Serve on bread and butter-size plates as a side dish.

Before serving, cut an "X" in the top of the packet and open up a bit- let each guest open packets completely.

Haricots with tarragon and butter

Cook 1 pint haricots (thin French green beans) in a small amount of lightly salted water with 1 teaspoon dried tarragon until tender.

Drain well. Return to hot pan, add butter as desired, stir until butter melts and beans are coated. Place in bowl and serve.

Chocolate Covered Strawberries

12 large, ripe strawberries
6 oz. premium dark chocolate, milk chocolate
or white chocolate

For best results, the strawberries and the room you are working in should be between 65F and 70F.

Melt the chocolate as slowly as possible in a small pan set over (not in) a pot of simmering water.

Holding the strawberries by the top third or by the green hull, dip them into the melted chocolate so as to cover about 2/3 of each berry.

Place on a piece of wax paper and let stand at room temperature until the chocolate is solid and shiny.

Serves 2

Angel's Kiss cocktail

Fill 3/4 of a liqueur glass with creme de cacao. Float a dollop of heavy cream on top.

Garnish with a cherry on a cocktail lance across the top of the glass.

Valentine Menu: Day 5

Oysters On the Half Shell with Herb Topping

Topping:

2 tablespoons chopped fresh parsley
4 to 5 large fresh basil leaves, minced
1 garlic clove, minced
1/4 cup dry plain bread crumbs
1 1/2 teaspoon capers, rinsed, dried, chopped
2 tablespoons olive oil
1 teaspoon lemon juice
Salt

Oysters:

1 to 1 1/2 cups rock salt
8 oysters
1 to 2 tablespoons unsalted butter, divided into 8 small pieces
Lemon wedges

In a small bowl, combine the topping ingredients into a moist mixture, adding more lemon juice if necessary. Season lightly with salt, mix well.

Taste and adjust seasonings.

Line a small pie pan with rock salt. Shuck the oysters and drain the juices. Place each oyster on a shell.

Top oysters lightly with a scant teaspoon of herb mixture, place them on the salt.

(The salt will hold the oysters in place so they will not slide in the pan.) Cover with plastic wrap and refrigerate until ready to use.

Preheat the broiler. Remove plastic wrap, dot each oyster with a bit of butter. Place under broiler about 3 to 4 inches from heat.

Cook until topping is golden brown, about 1 minute. Serve immediately with lemon wedges.

Can prepare up to last paragraph several hours ahead. Complete last paragraph of instructions just before serving.

Serves 2.

Baked Tilipia

2 nice size fillets Tilipia
Real Mayonnaise
Paprika

Lay fillets flat in baking dish. Spread a thin coating of mayonnaise over fish, sealing surface. Sprinkle with paprika.

Bake at 350F, 10-15 minutes, or until fish flakes easily when touched with fork.

Herbed Bulgar Pilaf

1/4 cup orzo
1 tablespoons olive oil
1/2 cup bulgar wheat, coarse
1 cup chicken or vegetable broth
1/4 cup chopped onion
1/2 teaspoon oregano
1 tablespoon finely chopped parsley

Sauté orzo in olive oil until golden. Add wheat and sauté 1 more minute. Slowly add broth.

Stir in onion and herbs, bring to boil.

Cover and simmer 20-25 minutes. Remove from heat and fluff with a fork.

Serves 2-3.

Simple Fennel Salad

1 medium Fennel
2-3 tablespoons chopped fresh parsley
2 green onions, chopped, greens also
1/4 cup olive oil
2-3 tablespoons fresh lemon juice
Salt and freshly ground pepper

Cut the anise bulb off, wash and shred it very well (like cabbage for Cole slaw), discarding the hard center. Place in a medium bowl, add parsley and onions.

Shred the feathery top of some of the anise . Place olive oil and lemon juice in a cup or small dish, mix thoroughly with a fork to blend. Pour over salad.

Season with enough salt (when you taste it, the salt provides a balance to the oil and lemon). Add some pepper and toss.

Cover and refrigerate 2-3 hours to develop the flavors.

Coeur A La Creme

1/2 pound cottage cheese
8 ounces cream cheese, softened
1/8 tsp. salt
1 cup heavy cream
1 pint fresh or frozen (thawed) strawberries or raspberries

Sieve cottage cheese or whirl in processor until smooth. Add cream cheese and salt, process until smooth.

Add cream and beat until mixture is very smooth.

Turn the mixture into 4 individual heart-shaped baskets or porcelain Coeur dishes lined with moistened cheesecloth (or use 1 large basket or Coeur dish).

Place each basket over a bowl or place dishes on platter. Refrigerate overnight to drain.

Before serving, turn out of container(s) and garnish with whole berries. Serves 4.

Note: Baskets and Coeur a la creme molds are available in gourmet cookware shops.

Champagne cocktail

3/4 ounce passion-fruit flavored liqueur
3/4 ounce vodka
3/4 ounce pineapple juice
1 dash Angostura bitters
Dry sparkling wine or champagne to top off
Garnish: 1 piece pineapple and 2 maraschino cherries

Shake all ingredients except champagne and garnishes, with ice in a shaker. Strain into champagne glass and top of with champagne.

Garnish with pineapple and cherries, perching the pineapple on the rim of the glass and fasten cherry to it with a toothpick.