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Valentine’s Day Menu

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Greeting card manufacturers have decided Valentine’s Day is the most romantic holiday of the year. Okay, I’ll almost give them that, but there are 364 other days that shouldn’t be ignored. Below is an easy menu that is not only romantic, but also satisfies all your hunger on any day of the year.

Now back to romance and Valentine’s Day.

Think Tom Jones, the old movie not the actor, and the eating scene. Fingers and food are made for one another. Forget utensils and let your digits have free rein. Go for it. These cold winter nights might just heat up for you!

female chef

Almost Homemade Pizza
Warm Belgian Endive and Pine Nut Salad
Dry Red Wine – Ruffino Chianti is excellent with this meal

Almost Homemade Pizza

  • 1 (12 inch) pre-baked Italian bread pizza crust. I prefer Boboli
  • 1 cup pizza sauce
  • 1 ¼ cups shredded mozzarella
  • ½ lb. Italian sausage, pinched into dime sized pieces
  • Fresh Parmesan or Romano to grate over the top
  • Mushrooms, peppers or whatever else you enjoy can be added

Preheat the oven to the temperature recommended on the crust package. Lay the crust onto a baking sheet of appropriate size. Spread the sauce over the crust. Sprinkle with half the mozzarella. Lay your other sausage etc. on top. Cover the pie with the remaining mozzarella then grate some fresh Parmesan or Romano over that.

Bake according to the crust package directions or until the sausage is no longer pink and the cheese is melted.



Warm Belgian Endive and Pine Nut Salad

  • 1 tbsp. Dijon mustard
  • pepper to taste
  • 1 tbsp. red wine vinegar
  • 2 – 4 heads Belgian endive
  • ½ tbsp. lemon juice
  • 1/3 cup pine nuts
  • 3 tbsp. extra-virgin olive oil, or as needed so the salad isn’t dry
  • 1 tbsp. chopped fresh parsley, dried will work but isn’t as bright a contrast

Whisk together Dijon mustard, red wine vinegar, and lemon juice in a medium bowl. Trickle in olive oil, whisking until you have an almost creamy consistency. Taste and season with pepper. Set aside.

Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.

In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, toss in the endive rings. When they has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat if the endive is wilting too quickly. You want to maintain some crispness and texture.

If you have guests to impress, add parsley. The sharp green flecks will brighten the dish and enhance the flavor, but the salad is in no way lacking without. Serve immediately. It is best served directly from the pan to the plate. If is put in a bowl, the dressing will settle at the bottom and be difficult to toss again without damaging the endive.

The pizza makes a great leftover lunch, but the salad will turn bitter and limp.

Don’t forget the candles, lots of them. Every woman likes to set the mood. remember, omitting forks can be most sensual when you feed your partner small bites.


Have a beautiful Valentine’s Day!

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