In the spring a young man’s fancy lightly turns to thoughts of love. But since we’re challenged by the frigid air of February, wouldn’t a romantic dinner nestled around the fireplace with the one you love entice us all? In honour of weather which makes us want to stay in rather than brave the elements and go out why not devote the month of February to honouring what really makes the world go round…love.
Since the secret of enduring love is keeping it whimsical and filled with wonder, and the way to a man’s (or a woman’s) heart is indeed through their stomachs, we’ve designed a romantic evening built around cooking a sensual, sensational meal together. Lately, couples with young children have realized the importance of grownup time and inaugurated “Date Night Out.” We’re suggesting a weather-driven alternative – a sleepover for the kids at the grandparents’ so you can celebrate “Date Night In…”
When you get two knives and chop the onions together, or he does the chopping and you do the seasoning and sautéing, you’ll not only be having a marvellous time, you’ll be adding a whole new dimension to your relationship. Even when a recipe is challenging, when couples cook together, the meal tastes better than anything brought by a waiter in a restaurant because they don’t have your secret ingredient…love.
Who was it that said “getting there is more than half of the fun?”
And if you’re moved to accessorize your celebration with long stemmed red roses, fine dark chocolate and love songs on the iPod, I’m certain your inclinations won’t be greeted by objections.
(With apologies to Alfred Lord Tennyson)
Fesenjan (Iranian duck with walnuts and pomegranate syrup)
o 4 duck breasts, skin and bones left in
o 2 tbsp. vegetable oil, more if needed
o 1 onion, sliced thin
o 3 garlic cloves, chopped
o 1/2 cup walnuts, finely chopped
o 3 tbsp. pomegranate syrup
o 1/2 cup water
o salt and pepper to taste
o 2 tsp. sugar or to taste
o 1/4 tsp. saffron melted in 1 tbsp. hot water
o 1 tbsp. lime juice
o pomegranate seeds for garnish
With a small, sharp knife, score duck skin. Heat oil in a large heavy pan until very hot. Place duck breasts in pan, skin side down. Sear quickly until skin is dark golden brown. Turn duck breasts over; lower heat and add onions and garlic. When flesh is lightly coloured, turn duck again. Remove from pan when it is still underdone, along with most of the drippings.
In a small amount of drippings continue sautéing onion and garlic. (If you don’t want to sauté in drippings, use vegetable oil) Add walnuts; cook until they begin to darken and give off a lovely nutty aroma. Add pomegranate syrup, water, salt and pepper; stir to combine. Add sugar to taste and return duck breasts to the pan. Simmer gently in the sauce until they are medium rare. Take pan off the fire; add saffron and lime juice. Sprinkle pomegranate seeds into sauce and over duck. Serve with saffron rice.
Adapted from a recipe by Chef Zipora Einav and The Book of Jewish Food by Claudia Roden. Pomegranate syrup is available in Middle Eastern stores. Makes 4 servings, which is good as it tastes fabulous the next day.
Roasted asparagus
o 12 plump asparagus spears, peeled, with ends trimmed
o 1 tbsp. olive oil
kosher salt and freshly ground white pepper to taste
Preheat oven to 475. Place asparagus in shallow pan in a single layer. Drizzle with olive oil. Season with salt and pepper. Bake about 6 to 8 minutes, until tender but still firm. Makes 2 servings.
Zabaione
This is the perfect ending for a romantic dinner because it takes just minutes to prepare. Start it after you have finished your main course and serve it warm.
o 4 large egg yolks
o 1/4 cup superfine sugar
o 1/4 cup Marsala, Moscato d’Asti, port or rum
o 1 tsp. freshly squeezed lemon juice
o pinch of cinnamon
o 2 tsp. ground almonds
o 2 strawberries, for garnish
Create a double boiler with a bowl fitted into a saucepan. Add water to the saucepan, and, over medium heat, bring to a gentle boil.
Place egg yolks and sugar in the bowl and, with a balloon-shaped whisk, beat them together. Slowly whip in the wine and lemon juice and continue whisking at a steady, moderate pace until zabaione is frothy and thick. Continue whisking until zabaione falls from the whisk and mounds on top of itself, about 4 minutes. Remove bowl from saucepan and whisk for a few more seconds. Place in 2 sherbet glasses. Sprinkle with cinnamon, ground almonds and top with strawberries. Serve immediately. Makes 2 generous servings.