Food Friday: Love is in the Air

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Or it could be snow. This might be a good weekend to stay in and cook. A bubbling pot of chili always radiates a nice, homey feeling. But you should be thinking about next Tuesday – hint – Valentine’s Day.

You will need to step up your cooking game for Tuesday. Because, really, who wants to go out to a crowded restaurant for an expensive and indifferent meal, when one cooked at home can be imbued with ardor? According to the Wall Street Journal , Valentine’s Day is a day when romantic gestures can be costly. The cheapest Champagne they list is a Dom Perignon, Rosé, for $795. The least expensive restaurant dinner is $395.00 per person, with wine. Heavens to Betsy! Look at all the money we have just saved!

If you cannily start to hunt and gather your ingredients this weekend, you can have a titillating Valentine’s meal at home. Mr. Friday always feigns surprise when Valentine’s Day rolls around. He assumes that it (and Christmas) should only pop up on the calendar every four years – like Leap Year, or the Olympics. So I can’t expect him to be the one scouring the cookbooks looking for a way to woo and delight me. Instead I will buy a few candles, and will stock up on some deelish Prosecco ($15.99), and Nigella and I will use the kitchen to lavish upon him some earthly delights.

Nigella Lawson has some fabulous ideas for romantic meals. One that she suggests is a simple steak for wooing a new love – because you both are nervous and giddy and clumsy and can’t handle chop sticks or French sauces. Assuming you are not dating a vegetarian, her Tagliata Steak for Two is a bold and confident approach to a first Valentine’s Night meal. http://abc.go.com/shows/the-chew/recipes/tagliata-two-nigella-lawson

We usually have steak on the weekends, cooked to Mr. Friday’s exacting standards. So I will be springing another of Nigella’s sensual entrées on him – my personal favorite – Buttermilk Roast Chicken. https://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken

My favorite meal has always been chicken and rice (except when it was spaghetti and meatballs) and I find it a familiar, yet celebratory, dish. And while the chicken is marinating in the fridge, I can chuckle to myself that I am working so hard to prepare an appetizing and enticing dinner. And it took me at least twenty years to perfect this rice recipe – but I will share it with you, Gentle Readers: prepare rice according to package directions – except use chicken broth (homemade is best, but Swanson’s will do) instead of water.

1 cup rice
2 cups water (broth)

Bring water (broth) to a boil in a small saucepan
Stir in the rice
Cover the pan, and reduce the heat and let simmer for 20 minutes, or until all the water is absorbed.

Two servings. Perfection!

Buy a bag o’salad.

Nigella is the queen of desserts. You can wander through her books and website and gain weight just by looking at the images. You might prefer her Chocolate Raspberry Shortcakes. https://cooking.nytimes.com/recipes/11688-chocolate-raspberry-shortcakes

I am going for all the gusto – and will be stirring up a Chocolate Guinness Cake. Yumsters!
https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake

And after we have consumed our swoon-worthy meal we can curl up on the sofa and watch Monday’s Stephen Colbert, which we cleverly programmed on Tivo. Romance in the 21st century.

“Love doesn’t just sit there, like a stone, it has to be made, like bread; remade all the time, made new.”
― Ursula K. Le Guin

About Jean Sanders

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