Valentine's Day Dinners To Die For
Resident chef Bobby Flay doesn't play Cupid, but does know how to serve up sensual dishes aimed at making a Valentine's Day dinner spectacular.
It's right around the corner. You can't run; you can't hide, it's Valentine's Day: the year's most commercial holiday.
We all know it. We all agree. But that doesn't get you off the hook.
Go ahead and try skipping it, but don't come crying to me on Feb. 15th.
For those of us in the restaurant business, Valentine's Day is unlike any other day of the year. Why? Well, first of all, it's like the second coming of Noah's Ark, nothing but couples two by two.
It also may be the toughest day of the year to book a table. In fact, two days before Valentine's Day, I shut off my cell phone, disconnect my e-mail and go into hiding. Because even if my best friend waits 'til the last minute to make his reservation, I can't help him.
Fact is, I've got my hands full laying in all the necessary supplies -- especially the items that some people call aphrodisiacs:
Now, not every Valentine's dinner ends exactly as planned. And that's when the dining room becomes the stage set for all sorts of drama.
For instance, there's the couple who have been going through a few tough months, so the guy goes out and buys a ring to solidify their relationship. But all she has planned for the night is telling him she wants to see other people.
The classic couple is where the woman expects a 3-carat diamond
engagement ring will accompany the chocolate-blackberry souffle. But alas, all she gets with her dessert is whipped cream, which winds up on the guy's face.
But no matter what the cost to your wallet or your pride, just dig a little deeper and swallow the Valentine's Day pill.
Trust me. It will be worth every penny.
Should you decide to stay at home, try your hand at this sensual, sensational chocolate soufflé.
Chocolate Soufflé with Hot Chocolate Sauce
Serves: 4
1. Preheat oven to 400 degrees F. Butter and sugar four 3 ¼ -inch by 1 ¾ -inch ramekins and place on a baking sheet.
2. Place chocolate, butter and cocoa powder in a bowl, set over a simmering pot of water and whisk until completely melted and smooth. Set aside and let cool slightly.
3. Whisk together the egg yolks and heavy cream and whisk into the chocolate mixture.
4. Beat the egg whites in a bowl with the whisk attachment until soft peaks form. Slowly add the sugar and beat just until stiff peaks form. Fold the egg whites into the chocolate mixture and divide the mixture among the ramekins. Bake the soufflés for 8-10 minutes until puffed. Using a spoon, make a small indentation into the center of each soufflé and pour in some of the chocolate sauce. Top with a dollop of whipped cream and serve with a glass of champagne served in a chilled flute.
Hot Chocolate Sauce
Place chocolate in a bowl. Bring heavy cream to a simmer over low heat and immediately pour the cream over the chocolate. Let sit for 1 minute then whisk until smooth.