FEAST FOR

VALENTINE'S DAY

Come on youth, it's Valentine's Day meal. So we put on our apron and get to the stove.

So we have the choice we will choose either the sea side menu (shellfish) or the meat side menu.

But everything will be done with love. For once very dear or dear you are requested to dress me for your table with elegance.

For both menus you absolutely need red rose petals and strawberries.

So let's start with the fish menu :

Appetizer  - love red rosé

Entrance-medallion of scallops swimming in its love filter

Salmon dish duo to separate

Dessert-heart chocolate to break

For the appetizer, provide blinis that are cut with heart-shaped cookie cutters. Then after we apply tarama and red lump eggs. You can make two person parts.

Arrange a pink and red heart on a small tray then decorate the edge of your dish with your rose petals.

Let's go to the starter: brown (provide two or three per person) the scallops in a pan seasoned with olive oil, salt, cayenne pepper which will enhance the taste of the shells.

Heat the ready-made lobster bisque in a saucepan. Once hot, place the scallops in a deep plate, decorate the edge with Espelette pepper.

Bring them to the table in a carafe or in a silver teapot, especially not in a sauce boat, which would be trivial, the lobster bisque that you pour delicately over the walnuts.

The dish: Place a salmon steak in aluminum foil, then prepare two with a drizzle of olive oil, Provencal herbs, four cherry tomatoes, salted and peppered.

Once the oven is hot (preheated to 180°), bake them for ten minutes, remembering to close the aluminum foil like a small purse.

Serve directly on a plate with the paper closed when opening it will release a good smell. Put in a dish next to the rice to serve as a side dish.

The rice cooked in a pot of water before (Uncle Beans rice is very easy to use).

I specify to cook the rice because I went to a dinner where the woman had dictated to her employee the recipe to make everything was delicious but she had forgotten to specify to cook the rice it arrived in the silver dish just straight out of the package raw !!!

Dessert.

In a heart-shaped cake mold you put dark chocolate melted in a water bath or over low heat in a saucepan in small quantities. To be able to add a white chocolate mousse. While waiting to make your mousse, put your dish in the fridge to harden your chocolate.

For the white chocolate mousse, melt 240 grams of white chocolate in a saucepan. Then add two egg yolks, mix.

Leave to cool then in a bowl beat this preparation with an electric mixer.

Then gently add the two egg whites, still beating.

Once your mousse is ready, put it in your dish where the chocolate is. Pack it well then put it back in the fridge for at least two hours. When ready to serve, unmold onto a large plate and place a cut rose on it if you have decorated it with gold chocolate leaf.

Meat menu.

Appetizer: Soft gingerbread heart with "French foie gras"

Starter: A sweet little goat like you

Dish: A little tender honey with balsamic chicken

Dessert: Chocolate waffle heart on passionate ice cream

Go to the kitchen. For the appetizer : Take sliced ​​gingerbread or use heart shapes to cut it. Then we will spread four pieces of "French foie gras". Place them on a platter decorated with rose petals.

Starter: buy green salad. Arrange it on small appetizer plates. Buy two small fresh goat's cheese and brown them in the pan.

Once ready put on the salad a little olive oil, salt and pepper, a goat cheese in the middle of each plate.

Then draw a heart on the salad around the goat cheese with vinegar. Serve hot.

For the dish: buy 400 grams of chicken aiguillettes that you brown with a little oil in the pan. Then add a small jar of light cream with the 250 gram pan and add three tablespoons. You will choose shells to accompany your dish.

The dessert: buy heart-shaped waffles. Then melt dark chocolate in a saucepan, trick a piece of waffle into it. Reserve them on a plate. Serve in cups of passion fruit ice cream, then you plant two waffles.

Finally for the end of the two meals finish with panache.

With strawberries, buy in the frozen department if you can't find any in the fresh department, then dip them in melted dark chocolate before going into a water bath.

And taste them with champagne.

You thus replay a cult pretty woman scene.

Happy Valentine's day.



Marie-Chantal de Verneuil for DayNewsWorld