And, yes, I believe that the man should be the initiator for Valentines Day (so ladies if he doesn't come through I suggest you really pay attention to that).
To start, the romantic guy will think about what WE like to eat. He finds the recipes, shops for all the ingredients and prepares the meal. We show up fresh and beautiful while he pours us a glass of wine -(which does she like? red or white?). We're starting to get the message that you think we're special.
On my second date with a very interesting man, things were going well and he invited me to his place for dinner. He took care of the entire meal, which was wonderful, but the best part was that he brought out dessert on a plate - and it was a big 5oz chocolate bar wrapped with a shiny red ribbon. He remembered in a previous conversation that I had admitted to being a chocaholic - I didn't even remember the conversation. But with that dessert I knew he had been paying attention to me - this was special - for me. And that was all it took - he had me.
If the relationship is new a simple dinner he cooks can say - "hmmmm, let's see how this goes - I'm having fun so far" - but it doesn't say too much. His chance to be romantic without going overboard.
So, first, be sure you know what she likes: seafood, steak, chicken, vegetarian? Salad? Wine - red or white? Dessert? And it's fine to purchase parts of the meal - but even if you do that - be sure you bring out the china, set the table, clean the house, and one red rose in a vase at her place is perfect.
So - just starting out? - or low on funds? - don't ignore Valentines Day - the perfect Valentines Day gift can be a simple dinner for just you two - that the guy planned (we love it when you make plans), and prepared and shared (oh yeah, and cleaned up). She'll think it is a very romantic Valentines Day.
Here is a great, easy menu for salmon - click here.
Risotto and Slow-Roasted Tomatoes
Recipe from: Cooking Light Recipes 2003
Cookbook Heaven at Recipelink.com
Slow-roasting the tomatoes help them, develop a sweet, earthy flavor. For a rich and satisfying meal, just add a green salad.
Plating Tip: Break a childhood rule - it's OK for foods to touch. Layer and: stack the tomatoes, risotto, and salmon; to increase height and showcase shape: and colors.
Yield: 6 servings
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Roasted Tomatoes
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Cooking spray
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9 plum tomatoes, halved
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1 tablespoon olive oil
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1/2 teaspoon sea salt
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1/2 teaspoon chopped fresh thyme
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1/2 teaspoon freshly ground black pepper
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4 garlic cloves, minced
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Risotto
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4 1/2 cups fat free, less-sodium chic broth
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1 tablespoon olive oil
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2 1/4 cups (1/2-inch-thick) sliced leek
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1 1/2 cups uncooked Arborio rice
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1/3 cup dry white wine
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6 cups torn arugula or spinach
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1/2 cup half-and-half
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1/4 cup (1 ounce) grated fresh Parmesan cheese
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1/4 teaspoon sea salt
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1/4 teaspoon freshly ground black pepper
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Salmon
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2 teaspoons olive oil
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6 (5 ounce) salmon fillets, skinned
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1/2 teaspoon sea salt
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1/2 teaspoon chopped fresh thyme
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1/4 teaspoon freshly ground black pepper
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Garnish
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Thyme sprigs (optional)
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Preheat oven to 350 degrees
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To prepare tomatoes, coat a foil lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350 degrees for 1 1/2 hours or until very soft and slightly shriveled, turning tomatoes occasionally.
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To prepare risotto, bring broth to a simmer in a medium saucepan ( do not boil). Keep warm over low heat.
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Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek, and saute 3 minutes or until tender Add rice, cook 1 1/2 minutes, stirring constantly. Stir in wine, cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup of broth, cook 3 minutes or until liquid nearly absorbed, stirring frequently.
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Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding next (about 25 minutes). Stir in arugula and next 4 ingredients.
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To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, .in pan; cook 5 minutes. Turn fillets over and cook 2 minutes or until fish, flakes easily when tested with a fork.
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Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2- inch edge of tomatoes uncovered) Arrange fillets on risotto. Garnish with thyme sprigs, if desired.
