Romantic V-Day Dinner Menu

Surprise Mr. Bond (or have him surprise you!) with this decadent yet doable Valentine’s Day dinner menu for two.

 

French 75

Romantic V-Day Menu on BondGirlGlam.com

INGREDIENTS

  • 1 oz. gin
  • ½ oz. simple syrup
  • ½ oz. fresh squeezed lemon juice
  • Brut Champagne
  • Lemon twist, to garnish

DIRECTIONS

  1. Combine gin, simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake until well chilled and strain into a glass. Top with chilled Champagne and garnish with a lemon twist to serve.
Recipe via Saveur.com

 

Bleu Cheese Wedge Salad

Romantic V-Day Menu on BondGirlGlam.com

INGREDIENTS

  • 4 oz. slab bacon
  • 1/2 finely chopped small shallot
  • 3/4 cup sour cream
  • 1/2 cup buttermilk
  • 1 Tbsp. chopped fresh chives
  • 1 Tbsp. white wine vinegar
  • 1/2 cup crumbled mild bleu cheese
  • kosher salt, to taste
  • black pepper, to taste
  • 1 small head of iceberg lettuce
  • 1/4 thinly sliced small red onion

DIRECTIONS

  1. Cut bacon into 1″-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes; transfer to a paper towel–lined plate.
  2. Whisk chopped shallot, sour cream, buttermilk, chopped chives, and white wine vinegar in a small bowl; fold in bleu cheese. Adjust consistency with sour cream or buttermilk, if needed. Season dressing generously with kosher salt, freshly ground black pepper, and more vinegar, if needed.
  3. Cut the head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over.
  4. Top with bacon, thinly sliced red onion, and more crumbled blue cheese and chopped chives.
Photo & recipe via BonAppetit.com

 

Squid Ink Linguini with Cod Confit

Romantic V-Day Menu on BondGirlGlam.com

INGREDIENTS

  • 1 lb. salt cod
  • 21⁄4 cups olive oil
  • 1 cup fresh bread crumbs
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄2 lb. fresh black squid-ink linguini
  • 11⁄2 tsp. crushed red chile flakes
  • 15 cloves garlic, finely chopped
  • 1 small bulb fennel, trimmed and grated on the large holes of a box grater
  • Zest and juice of 1 Meyer lemon

DIRECTIONS

  1. Place cod in a bowl; cover with water. Refrigerate 24 hours, changing water 3 times. Drain, pat dry, remove bones, and cut into 2″ pieces. Transfer to a 4-qt. pan with oil. Bring oil to a simmer over medium-low heat. Cook until tender, 18–20 minutes. Transfer cod to a bowl; reserve 1⁄2 cup oil. Set aside.
  2. Heat 1⁄4 cup reserved oil in a 12″ skillet over medium heat. Add crumbs and salt and pepper; cook until golden, 6–8 minutes; transfer to a bowl. Bring a pot of salted water to a boil. Add pasta; cook until al dente, 2–3 minutes. Drain, reserving 1 cup cooking water. Heat remaining reserved oil in the skillet over medium heat. Add chile flakes, garlic, and fennel; cook until soft, 2–3 minutes. Add reserved cod, pasta, cooking water, zest and juice, and season with salt and pepper. Cook for 2 minutes. Garnish with bread crumbs.
Recipe via Saveur.com

 

Crème Brûlée

Romantic V-Day Menu on BondGirlGlam.com

INGREDIENTS

  • 1 qt. heavy cream
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • ¾ cup sugar
  • 8 egg yolks
  • Turbinado sugar, for serving

DIRECTIONS

  1. Heat oven to 300°. Bring cream and vanilla bean with seeds to a simmer in a 2-qt. saucepan over medium-high heat. Remove from heat and let sit for 30 minutes; discard vanilla bean. In a bowl, whisk sugar and yolks until smooth. Slowly pour in cream mixture, whisking until smooth; set aside.
  2. Place a paper towel in the bottom of a 9″ x 13″ baking pan, and place six 6-oz. ramekins inside pan. Divide custard among ramekins. Pour boiling water into pan to come halfway up outsides of ramekins. Bake until custards are set but still slightly loose in center, about 35 minutes. Transfer ramekins to a wire rack; cool. Chill until firm, at least 4 hours.
  3. Dab any condensation off surface of custards with a paper towel. Sprinkle turbinado sugar evenly over surface of each custard. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes; let sit briefly until sugar hardens.
Recipe via Saveur.com

 

“You know the greatest thing is passion, without it what have you got? I mean if you love someone you can love them as much as you can love them but if it isn’t a passion, it isn’t burning, it isn’t on fire, you haven’t lived.”  – Diana Vreeland

 

 

xoxoirinakiss

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