$100 roses that were $15 the day before Valentine’s Day, $150 for dinner at a crowded restaurant with mediocre food and bad service. Is that how you share Valentine’s Day with the One You Love?
Why don’t you show her how much you love her with a romantic home-cooked dinner. That screams Romantic!
You don’t know how to cook or have wanted to surprise your love with a romantic dinner, but don’t think you can?
Panna Cooking has you covered for a romantic Valentine’s Day dinner, with their video recipes from the country’s leading chefs.
You don’t get flashy photos in a cookbook and impossible recipes, you get a step-by-step video of the chef making the dish, and yes, you also get a step-by-step recipe with ingredients and measurements to walk from novice to expert chef, that will impress the one you love.
Here is a menu I put together for Valentine’s Day from Panna Cooking.
Arugula and Watercress with Curry Vinaigrette
VINAIGRETTE Ingredients
3/4 Tbsp Dijon mustard
2 Tbsp red wine vinegar
2 Tbsp crème fraîche or sour cream
1/2 C buttermilk
3 Tbsp olive oil
1 1/2 tsp curry powder
Kosher salt
Salad Ingredients
4 C watercress, loosely packed
washed and dried.
4 C arugula, loosely packed washed and dried.
1/2 ripe avocado, peeled and sliced.
2 Tbsp chopped cashew nuts
Instructions:
4 C watercress, loosely packed washed and dried.
4 C arugula, loosely packed
washed and dried.
1/2 ripe avocado, peeled and sliced.
2 Tbsp chopped cashew nuts
Vinaigrette Recipe:
In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine.
Add the buttermilk and olive oil and whisk again to emulsify.
(If the vinaigrette breaks—i.e., doesn’t emulsify—whisk in ½ to 1 teaspoon water.)
Finally, add curry powder, season to taste with salt, and whisk to combine.
Makes about 1 cup and can be stored in the refrigerator up to 1 week.
Salad Recipe
Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired).
Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.
The Perfect New York Strip Steak
2 16-oz New York strip steaks
salt and pepper to taste
2 tbsp Butter, divided
2 Garlic cloves, skin on, smashed
1 tbsp Vegetable oil
1 Thyme sprig
1 Rosemary sprig
Cooking Directions
Slow roast the steaks at low heat: This method is called “reverse staging.”
Preheat oven to 275 F. Season steaks generously with salt and pepper.
Place on a rack fitted over a rimmed baking sheet (this will ensure even airflow all around the steaks as they cook).
Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 F (Note: Once the temperature reaches 80 F, it will climb quickly).
For an accurate temperature, place the thermometer into the side, then into the center of the steak. Let rest 10 minutes.
Salt and pepper the steaks to taste
Sear the steaks at high heat: Heat a skillet or cast iron pan on high heat.
Add the oil and heat until smoking, and then add the steaks.
Cook for 1 minute, undisturbed.
Flip, drain off the fat, then cook another 1 minute, undisturbed. Add 1 tablespoon of butter, garlic cloves, thyme and rosemary.
Baste the steaks as the butter browns and gets foamy.
Add remaining tablespoon of butter and continue basting (a French technique called arroser) until the butter is no longer foamy.
At this point the butter has done it’s job, and the steaks are seared with a nice crust. Remove to the rack to rest, about 10 minutes.
Serve.
Learn how you can watch chef Chris Pandel make this delicious steak dinner at Panna Cooking.
Salt-Roasted Beets
Salt-Roasted Beets Ingredients
3 lb beets (red, yellow, candy cane)
3 lb Kosher salt
Preheat oven to 425 F. Remove greens from beets (reserve if making Amanda Cohen’s Beet-Green Pesto). Scrub the beets clean.
Place them in a deep roasting pan, then bury them completely in salt and pack it down. Bake 1 hour.
Remove beets from oven. Insert a paring knife through the salt crust and into a beet to check for doneness.
(On the off chance they’re not done, return them to the oven and check every 10 minutes.)
Crack the crust with a spoon, then remove the beets to a bowl, scraping the salt off them. Careful, they’ll be very hot!
(You can save the salt for future beet-roasting—just get rid of the clumps and store in an air-tight container.)
Rinse beets in water to remove any lingering clumps of salt. Allow to cool so they can be peeled.
Peel beets with a paring knife, starting with the light-colored ones first, so you don’t stain them with juice from the darker beets.
First cut the root end, then peel the skin. The skin should peel off easily—a sign they’re cooked properly. Cut into quarters, or, if they’re smaller, leave whole.
Assembly: Arrange beets on a platter and serve.
Brownie Krinkles
You can finish your home-cooked Valentine’s Day Dinner with this delicious and easy to make dessert.
Brownie Krinkles Ingredients
4 oz unsweetened chocolate, chopped
1 3/4 C all-purpose flour
1/4 C Dutch-processed cocoa powder
1 1/2 tsp baking powder
1 tsp Kosher salt
1 tsp flaky sea salt
1/2 C canola oil
1 3/4 C sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 C confectioners’ sugar
Directions:
In a double boiler or heatproof bowl set over (but not touching) barely simmering water in a pot, temper (melt) the chocolate, stirring occasionally with a rubber spatula.
Keep warm.
Measure your dry ingredients with the “dip and sweep” method: Dip a measuring cup or spoon into the dry ingredient, then use the back of a knife to sweep away the excess and level the surface.
Whisk together flour, cocoa, baking powder, and salts in a bowl, and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix the oil and sugar on low speed, 1 minute.
Turn mixer off, add melted chocolate, and mix to combine on low speed, 30 seconds.
Crack the eggs into a bowl and add the vanilla. Turn mixer to medium and add the eggs and vanilla, one egg at a time, mixing briefly to incorporate before adding the next.
Turn mixer off and scrape down the sides of the bowl. Mix again on medium speed, 30 seconds.
Add the dry ingredients all at once to the mixer. Mix on low speed until the dough comes together but still looks shaggy, 30 seconds.
Do not overmix. Remove bowl from mixer and use a rubber spatula to bring dough together by hand. Wrap dough in plastic wrap and refrigerate 1 hour.
Baking Instructions:
Preheat oven to 325 F. Line two rimmed baking sheets with parchment paper. Put the confectioners’ sugar in a bowl.
Portion the dough into 24 mounds, then roll into balls. Coat the balls completely in the sugar; when you’re through, they should resemble snowballs.
Evenly space the balls on the prepared baking sheets, 12 to a pan. Bake 8 minutes, then rotate the pans and bake another 4 minutes.
After 12 minutes, remove from the oven and let settle on the pan for 2 minutes. The cookies will have a crinkly appearance but might still look undercooked in the middle.
This is fine, because they’ll continue cooking out of the oven while they’re settling. Remove to a wire rack to cool completely.
Learn how you can watch chef Mindy Segal make this delicious dessert at Panna Cooking.
About Panna Cooking
Whether you are new to cooking or an experienced home cook, Panna Cooking is the video cookbook that will help kick your cooking to the next level.
With hundreds of video recipes at your fingertips there is something for everyone, no matter your cooking skill.
Unlike a regular cookbook that just includes the recipe and a few professional pictures of the dish, the award winning chef walks you through the recipe step-by-step in an easy to follow manner. If you miss a step, no problem, just rewind the step.
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You can read our Panna Cooking Review here.
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I’m not going to lie, I usually just go out for Valentine’s Day dinner!
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