Tuesday, October 8, 2013

Date Night, TUESDAY, October 8, 2013

So my (okay, OUR) anniversary is this week. It's on Thursday.  Our SAD is on Sunday, so all of a sudden our Thursday night opened up.  Josh is taking me to the restaurant where we had our first date-date.  You know, no chaperones.

So tonight, I am making our at home anniversary dinner. 

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I asked Josh what he wanted.  Surprise, surprise, Filet Mignon, broccoli, and potatoes. Flourless chocolate cake for dessert.  Easy, peesy right?  Well not if your me and me wants to make the night different from all the other date nights with that same basic meal.

So "different" #1 got scratched.  I was going to make Hassleback potatoes.




They're very tasty, but they require a little too much babysitting for our kind of date night.  I will make them.  At another time. Some of you will get to experience them.  It's just not for tonight.

Different #2 also got scratched.  I was going to make a mushroom tart. 

 

It seemed like maybe a little too much work and it only got a lukewarm response when I suggested it. Again, I know I have friends who love mushrooms.  This will eventually be made and  enjoyed. Probably with those friends.

Different #3.  This one definitely did not get scratched.  And my house smells like onions. The recipe called for "your favorite type of onion."  Seriously?  How could I choose?  So I didn't. I got one white, one yellow, one red, and one sweet onion.

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Recipe for what? you'd like to know.  Caramelized onions.  In my crock pot. Low and slow.  And then I add bourbon!  How could we not like this?

I do realize that this is not my typical Date Night post format.  I'll start again.

Appetizer: 

Toasted Bread with Burrata and Arugula.

 Toasted Bread with Burrata and Arugula recipe

What is burrata?  Probably the most decadent cheese in the world  It's mozzarella stuffed with more mozzarella that has been soaked in cream.  Definitely not an everyday food!

 Ingredients
  • 6 3x2-inch pieces friselle or crusty ciabatta bread, halved horizontally
  • 5 tablespoons (about) extra-virgin olive oil, divided
  • 2 garlic cloves, peeled, halved
  • 1 8-ounce ball burrata cheese,* cut into 12 wedges
  • 1 1/2 cups (about) baby arugula
  • Finely grated peel from 1 lemon

Preparation

Finely grated peel from 1 lemon Preheat oven to 400°F. Fill small bowl with water. Place bread halves, cut side up, on baking sheet; brush bread with 2 tablespoons olive oil. Toast bread in oven until crisp and light golden around edges, about 15 minutes. Remove from oven. Lightly brush each bread half with water (do not soak). Rub cut sides of bread halves with cut sides of garlic halves.
Place 2 bread halves, cut side up, on each of 6 plates. Drizzle each bread half lightly with olive oil. Top each half with 1 burrata wedge; sprinkle with salt and freshly ground black pepper and drizzle lightly with olive oil. Toss arugula with 1 tablespoon olive oil in small bowl; sprinkle with salt and freshly ground black pepper. Mound arugula salad atop burrata on each bread half; sprinkle each with grated lemon peel and serve.


Cocktail: 

Blood and Sand. 

Blood and Sand - Scotch Cocktail

A Blood and Sand is equal parts Single Malt Whiskey, Sweet Vermouth, Cherry Heering and orange juice.  Shake in an ice filled shaker, stain into a chilled cocktail glass or coupe.  Garnish with an orange twist.

Salads: 

Anybody who knows Josh, knows he likes Caesar Salad.  So that is what he shall have.  Complete with is little fishies, hare boiled egg, and shaved parmean.

Me?  I'll be having roasted beets on a bed of arugula with goat cheese crumbles, honey roasted pecans and a citrus vinaigrette.

Dinner:

Filet Mignon.  I got the good stuff. USDA Prime.  Really, all it needs it some salt and pepper and a screaming hot pan to get a nice sear.  As imperviously mentioned this will be served with caramelized onion and homemade horseradish sauce.  Accompanying will be steamed broccoli.  Josh wants some Sandwich Pal horseradish sauce on his.  I'll be happier with a squeeze of lemon.  I will also be serving baked potatoes.

"Baked potatoes," you say, "with all his fanciness?"

These are not your typical baked potatoes (although they are the only way I'll bake a potato).  Preheat your oven to 450.  Then scrub and dry our baking potatoes. DO NOT PIERCE!  Place them in a baking pan that  2.5 cups of Kosher salt in it.  Cover tightly with aluminum foil and bake for one hour and fifteen minutes.  Remove pan from oven and turn the oven up to 500.  Take the foil off the pan and brush the potatoes with olive oil.  DO NOT REMOVE the spuds from the pan.  When the oven reaches temperature, bake uncovered for another 15 minutes.

After all that, you will have a jacket potato with a mashed potato inside.  I know it sounds crazy, but that's what you'll have.  Serve with butter, sour cream...however you most like you potatoes.

Now to dessert

I'll share the picture, but not the recipe.  I seem to have developed a reputation for this cake.  It's mine. All mine.



I'm serving mine with raspberries and a dollop of homemade whipped cream.

There will be coffee and the potential for after dinner drinks.

So this is what I'm cooking.  How 'bout you?

happy cooking