Editor’s Note: This is is the first of a Foods of Love series of articles by local chefs explaining what they would recommend as a special romantic meal for a loved one on Valentine’s Day.
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As a restauranteur I know that on Valentine’s Day, many people feel compelled to go out to dinner. That is fine by me, and we are happy to oblige, by offering up a delicious and candlelight dinner. Nonetheless I feel that done right, it’s even more romantic to prepare a candlelight dinner at home. Anyone can go out to dinner-but it takes effort, thoughtfulness, and planning to pull off a special dinner at home.
Several factors need to be considered when planning such a meal. Begin with what your spouse or partner likes to eat. There is no point preparing a seafood dinner for someone who doesn’t eat fish. Part of your intimate knowledge of your partner includes knowing what his or her favorite foods are. Don’t attempt anything you feel intimidated to make. Remember, simple is good. You don’t need to make a lot of food; it’s not romantic to be too full from dinner. And lastly, plan a meal that won’t require you to spend too much time doing last minute preparation. It won’t be much fun if you’re struggling in the kitchen while your partner waits for dinner. Thankfully, most soups, salads, roasts, braised dishes, and desserts can be prepared in advance.
The two foods reputed to have the most aphrodisiac qualities are raw oysters, and chocolate. Raw oysters are not for the novice, and should only be attempted by someone with experience opening oysters, or you risk cutting your hand. As an alternative, consider cooked oysters, or buying oysters shucked by your fishmonger.
There is an enormous range of chocolate desserts, and if you are ambitious you can attempt anyone of them. But almost anyone can make hand dipped chocolate covered strawberries or chocolate truffles. They are easy to make, and simple is good. You could buy them, but when your hands make them, they taste better.
The temptation for many is to make a meal that’s overly complicated and nerve-wracking to pull off. I think shellfish makes for a light, savory, and romantic dinner, and it goes well with champagne. The pinch of saffron makes this dish special, and is affordable. Most of the recipe can be easily prepared in advance, and this is not difficult to make.
If thinking about preparing a meal at home makes you anxious, you can always make a reservation at your favorite restaurant. Castle Street Café will be happy to accommodate you.
Happy Valentine’s Day!
Saffron Shellfish Sampler – serves two
This classic Mediterrean dish is a blend of different kinds of shellfish served in a saffron tomato broth. The broth is made from a strongly seasoned combination of white wine, tomato, garlic, and saffron. You can include any combination of shrimp, scallops, mussels, and clams, as well as flatfish. The broth can be made ahead of time, and to serve, just cook the shellfish in the liquid. As the shells open up, they release the slightly salty ocean water into the broth, which imparts extra flavor.
Bon Appetit!
For the broth:
3 cups peeled, diced tomatoes
1 onion, thinly sliced
One fennel bulb, thinly sliced
1 red pepper, thinly sliced
1 bay leaf
1 cup dry white wine
1 teaspoon minced garlic
Pinch saffron
1/2 teaspoon crushed red pepper flakes (optional)
For the shellfish:
1/2 lb. mussels, cleaned and washed
6 large peeled and deveined shrimp
1/2 lb. sea scallops
1 dozen streamer clams
6 oysters
- In a heavy bottomed saucepot, lightly brown the onion in some olive oil, and then add all the remaining broth ingredients
- Cover the pot, and let simmer on low to moderate heat for about 30 minutes.
- The broth can be prepared ahead of time. When ready to serve, add the shellfish directly into the pot, let simmer about 10 minutes, and then ladle into bowls and serve with crusty garlic bread.
