So tonight is Date Night.
Appetizer: I have just roasted most of a head of garlic. Yum. I will serve that with melted Lingonberry preserves and crostini. We had something similar to this at a restaurant downtown.
Cocktail: Likely Manhattans. Possibly Martinis.
Entree: Josh's favorite flank steak. This was a part of the cooking extravaganza from earlier this week. Because neither of us really likes our meat cooked passed medium rare, we will be eating this at room temperature. Additionally I will be making the wild mushroom and shallot "ragu" that accompanies this dish on Epicurious.com.
This will be accompanied by smashed red bliss potatoes. I cook these in chicken stock (sometimes beef). I think it infuses the potatoes with some extra flavor. I also salt and pepper the potatoes while they are in the stock. I add sour cream (a hefty spoonful for 3 lbs of potatoes) and 4-6 T butter, melted. If the potatoes seem to need it, I whip them with my immersion blender. I will make these ahead and keep them warm over a pot of simmering water.
I will also steam some broccoli.
Dessert: I'm very excited about this. I made chocolate souffles. Individual ones. 8 of them. And yes, this is actually a do ahead recipe. The bake from frozen and can stay in the freezer for up to a month. If I am pleased with the result, I will post both the recipe and a photo tomorrow. I like knowing that I have future Date Night desserts ready. And I know that our best friends would be happy to share as well.
That's my dinner plan. What's yours?
happy cooking, kristen