Valentine’s Day Date Night In Menu

Whether you’re celebrating with your Valentine or your Galentine this deliciously special menu is sure to impress!

The creator of the food and lifestyle blog, So Happy You Liked It, Jamie Preuss stopped by to share some great recipe ideas.

Arugula Salad with Roasted Beet Hearts and Fried Goat Cheese Medallions
Serves 2

3 cups Arugula
2 beets, scrubbed thoroughly
1 ½ Tbsp olive oil, divided
4 oz log goat cheese
⅓ cup flour
1 egg
½ cup panko bread crumbs
1 tsp dried parsley
1 tsp dried thyme
½ tsp dried oregano
½ tsp garlic powder
Pinch of salt
A few grinds of freshly cracked blank pepper
Lemon Vinaigrette, recipe below

Instructions:

  1. Place goat cheese log in to freezer to chill for 15 minutes. This allows it to slice easier!
  2. Preheat oven to 350 degrees. Cut ends off of beets, and slice in to ⅛ inch slices. Using a small heart shape cookie cutter, cut out beet hearts. Place on a parchment lined baking sheet, and drizzle with ½ tablespoon of olive sprinkle. Season lightly with salt and pepper. Bake for 12-15 minutes, until fork tender.

Note: If you aren’t cutting beets in to heart shapes, see note below for alternate cooking method.

  1. Meanwhile, prep add arugula to a large bowl. Drizzle with about 2 tablespoons of vinaigrette, adding more as you desire. Toss to combine.
  2. Next, prepare fried goat cheese medallions. In a small bowl, add flour and set aside. Lightly whisk egg in a medium bowl, set aside. Lastly, combine panko, parsley, thyme, oregano, and garlic. Season with salt and pepper, mixing to combine.
  3. Remove chilled goat cheese log from freezer. Slice goat cheese in to ¼ inch slices using a very sharp knife. Wipe knife with wet towel or paper towel to ensure a smooth cut for each slice.
  4. In a saute pan, add remaining 1 tablespoon of olive oil set over medium heat. Dredge goat cheese medallions in flour, followed by egg, and ending with panko bread crumb mixture, pressing it to adhere to the goat cheese. Set aside as you continue on with the others.
  5. Add to saute pan, frying on each side for about 2 minutes, or until golden brown. Remove from heat..
  6. Plate dressed arugula, topping with roasted beet hearts and fried goat cheese medallions while still warm.

 

Lemon Vinaigrette
Makes 1 cup

2 tsp Dijon mustard
1 lemon, juiced and zested
¾ tsp salt
¼ tsp freshly cracked black pepper
1 clove, grated or finely minced
¾ cup olive oil

Combine all ingredients in a jar. Cover and shake until thoroughly combined.

Alternately, combine all ingredients except olive oil in a small food processor or blender, pulse to combine. With motor running, slow stream in olive oil to emulsify. Transfer to a jar or container with a lid and store in refrigerator until ready to use. Note that you will have leftover vinaigrette, which keeps great in the refrigerator for up to 1 week.

Linguine with Champagne Cream Sauce and Perfectly Seared Scallops
Serves 2-4

2 Tbsp olive oil, divided
3 Tbsp butter, divided
4 cloves garlic, finely minced
2 shallots, finely minced (about ½ cup)
1 cup champagne
1 cup heavy cream
½ cup parmesan cheese
1-2 tsp salt, adjusted to your liking
Freshly cracked pepper
1 lb scallops
½ pound linguine

Instructions:

  1. Set a large pot of water over medium high heat.
  2. In a large skillet set over medium heat, add 1 tablespoon of olive and butter. Add garlic and shallot, sauteeing until fragrant, about 3 minutes.
  3. Add champagne, allowing to reduce by half, about 5 minutes.
  4. Add cream, again allowing the sauce to reduce and thicken, about 8-9 minutes. Add freshly grated parmesan cheese. Taste sauce, add salt and freshly cracked pepper to your liking.
  5. As sauce is cooking, salt the boiling water generously and add pasta. Cook according to package instructions.
  6. Meanwhile, begin preparing the scallops. Set remaining tablespoon of olive oil and 2 tablespoons of butter to a nonstick or cast iron pan set over medium high heat. Ensure scallops are as dry as possible, using a kitchen towel or paper towels. Be sure to remove the small muscle on the side of each scallop. Lightly season with salt, adding scallops to pan. Lightly shake the pan, allowing scallops to get thoroughly covered in oil and butter mixture. Leave undisturbed for 1 ½ minutes, or until golden brown. Carefully flip, cooking for another 1 ½ minutes or until golden brown.
  7. Drain pasta, add to sauce and toss to combine. Plate pasta, top with freshly cracked pepper and top with scallops.

3 Ingredient Chocolate Mousse
Serves 2

¼ cup cocoa powder
¼ cup sugar
2 cups heavy cream

Instructions:

  1. Combine cocoa, sugar, and 2 cups heavy cream in the bowl of a standing mixer, or a large bowl (if using an electric hand mixer). Mix on high until light and airy, at least 5 minutes. Transfer to small dishes or jars, cover, and refrigerate at least 1 hour until completely chilled, light, and fluffy.
  2. When ready to serve, top mousse with sliced strawberries and mint leaf.

For the Whipped Cream:

Add 1/2 cup heavy cream to a medium bowl or stand mixer. Mix until light and fluffy, adding ½ tsp vanilla extract or 1 tsp powdered sugar if desired.

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