Top 5 Valentine's Day Recipes for Foodies
February, the month of love is when you celebrate your beloved relationships, appreciate them and cherish togetherness. Many must be ready with their plans for this Valentines Day and many must be running around to make last minute preparations. A romantic dinner is an important part of celebrating this day but getting a table in the nicest restaurant is a task in itself, especially the last minute.
The stress of preparations is for the ones who already have a valentine and for those without one, it’s the stress of finding a Valentine. But we don’t exactly need to be with that special someone to celebrate Valentines Day now a day, right? Gone are the times where single folks would roam around with a feeling of dread at being alone on a valentines day. Because you can celebrate this day no matter your relationship status or age. All one needs is to feel a ton of love and tons of gratitude for that love.
To make your celebration more auspicious and stress-free, we have compiled 5 Valentines Day recipes for Foodies. Yes, you read it right! We don’t want to make it about ‘Him’ or ‘Her’ or ‘Single People’ because as these things are irrelevant for celebrating this day, they also don’t count while making dinner plans. Don’t you agree with us?
Try the following recipes and let’s celebrate foodies this Valentines Day!
1. Sun-dried Tomato Chickencombine fresh Italian flavors and chicken thighs for an ultimate recipe right?
The Sun-dried tomato chicken recipe or famous as the ‘Marry Me Chicken’ recipe amongst the foodies is the perfect dish to prepare this Valentines Day. The chicken is so out of the world that it will make the person fall in love with you after tasting it. Very easy to cook as you make the sauce with half of the remaining fat after searing the chicken, fresh thyme, sun-dried tomatoes, heavy cream, garlic and chicken broth. If sun-dried tomatoes don’t work for you, you can use fresh tomatoes as well. It will make the sauce less tangy but still delicious. Want to do something extra? Make sun-dried tomatoes at home. Here's how:
- Cut cherry tomatoes into halves. Generously add olive oil to a pan, don’t turn on the heat yet. Add the cut tomatoes to it, placing the round side at the bottom of the pan.
- Now turn on the stove on medium-high flame and turn it off as soon as the shimmering starts. Sprinkle some salt to taste. Doing this gives a quick start for when you place them in the oven.
- Put them in the oven at 250-275°F for about 3-4 hours, till all the moisture from the tomatoes is sucked up leaving behind nicely baked dry tomatoes. Voila! It’s ready to use.
Before starting the recipe, remember to first shear the chicken till one side is golden and set it aside. Prepare the sauce and then add the chicken the other side facing down to it. Bake the rest of the chicken. This way the meat is cooked perfectly along with the flavors of the sauce.
- Preheat the oven to 375°. Shear 6 generously seasoned bone-in chicken thighs, with kosher salt and pepper in a hot pan with 1 tbsp of extra virgin oil on medium-high flame. Place the skin side down and continue till its golden, 4-5 minutes each side.
- Set aside the chicken. Use half of the chicken drippings and place it on the stove again. Add 2 garlic cloves (you can crush them a bit, it will add more garlicky flavor), 1 tbsp fresh thyme and 1 crushed red pepper flakes. Stir them till you get the fragrance, about 1 minute. Add ¾ cup broth, ½ cup sun-dried tomatoes, ½ cup heavy cream, ¼ cup freshly grated Parmesan and little more salt.
- As the mixture shimmers place the chicken thighs back in the pan with other side facing down. Place the skillet in the oven and bake till it is nicely done (pierce a clean knife through it to check), 17- 20 minutes.
2. Creamy Polenta and Red Wine Mushrooms
Polenta is a staple dish in Italy even today and generally made without a specific recipe. Taste varies according to the cornmeal used and texture gets luscious by how well you whip it. This polenta and red wine mushrooms recipe only needs a rich thick sauce made by adding mushrooms to half a cup of wine.
- Add 4 cups of water, 1 ½ teaspoons of salt in a sauce pan. Once the water starts boiling slowly and steadily pour 1 cup of cornmeal to it. Keep whisking while doing so, making sure no lumps are formed.
- Once the mixture is evenly mixed reduce it to low heat and put a lid on it. Let it simmer for about 10-15 minutes while stirring it a few times in between. It is done when you get a thick paste and the water is completely absorbed. In the meantime prepare the mushrooms.
- For the mushrooms add 1 tbsp of Olive oil in a cast iron or non-stick skillet on medium-high heat. Add 5-6 chopped garlic cloves and saute it for a minute. Then add 16 ounces of sliced mushrooms and add a bit of salt and pepper to taste. Saute it for 4-5 minutes till the mushrooms start getting brown.
- Now add ½ cup of red wine and fresh thyme or rosemary as per your choice and let it simmer till the mushrooms have absorbed most of the wine, 5-7 minutes.
- Then add the mixture of ¾ cup vegetable broth and 1 teaspoon corn starch to the pan. Let it simmer till the sauce thickens a bit and then add seasoning as per your requirement.
- As the polenta is ready, add 3 tbsp of butter and stir it well. Add more seasoning if needed. Turn off the heat.
- Serve it hot and top the creamy deliciousness with the red wine mushrooms.
3. Filet Mignon with Porcini Mushroom Compound Butter
‘The king of stakes’. Filet mignon has carried around this status for decades now and like every other famous personality it has gone through criticism and judgement. Introduced in the book ‘The Four Million’ by O. Henry as a symbol of romantic and succulent dinner it is still famously served during Valentines Day in restaurants. Other than its scrumptiousness and flavor it is also known for its high price. But what if you could enjoy this dish and not burn a hole in your wallet this Valentines Day?
In this recipe as written by FoddieCrush when the butter melts on the pan with the meat, you get succulent sauce on its own. The stake can be prepared either by grilling, roasting or pan-frying but in order to make the perfect filet mignon it needs to be cooked quickly on high heat. As the name filet mignon means a delicate or dainty filet, it has less fat and flavor. It is the less used part of the cow; hence it has no connective tissues like other pieces of stake making it very tender.
- First when you take out the meat from the refrigerator let it set aside for 30 minutes or so to get to room temperature.
- Dab out the excess moisture using a paper towel, season it generously with black pepper and kosher salt.
- Sear it on a medium to high heat on iron or stainless steel skillet along with compound butter till its medium rare.
- Adding herbs like rosemary or thyme later gives a wonderful flavor. After searing for about 2 minutes on each side pop it the oven and pull it out at about 135-145°F as it continues to cook even after that.
- To make compound butter you will need ½ cup of salted butter, room temperature. ½ ounce of dried porcini divided mushrooms and 1 tbsp of kosher salt.
- Add boiling water in a bowl containing 10 whole porcini mushrooms just enough to submerge the mushrooms. Cover the bowl and set it aside till its soft, 5-10 minutes. Drain the water, dabbing out excess water from mushrooms and cut them in thin slices.
- Grind remaining porcini mushrooms till it forms a fine powder in a clean coffee grinder.
- Add 2 tbsp of this porcini powder in a food processor; add butter, salt to taste and half sliced mushrooms. Blend the mixture well till butter is smooth.
- Transfer the butter on a plastic wrap sheet and make a long roll of it. Add the remaining mushroom slices on top of it and wrap tightly twisting the plastic at the ends. Then place it in a refrigerator till its firm enough to slice, about 30 minutes.
4. Boozy Red Velvet Trifles
Desert wraps up the meal in the end and this recipe does that excellently. The red color of the red velvet cake and raspberries with creamy cheese sauce and whipped cream in between itself symbolizes romance of Valentines Day. The best part you can refrigerate any leftovers and it will be good even the next day.
You don’t need to prepare this dessert just before eating, you can make it a bit earlier, let the cake soak in the sauce and booze from raspberries.
- You will need a red velvet cake mix. Prepare the cake according to the instructions on the box. Make about ½ inch pieces of the cake.
- Take 1 cup frozen raspberries and ½ cup fresh raspberries. 1 tbsp sugar and 2-4 tbsp liquor of your choice. Get the raspberries at room temperature, dab out excess water and add them to a bowl. Crush a bit of the fresh raspberries and add them to the bowl along with sugar and liquor. You can use strawberries, blackberries or blueberries instead as well.
- Take 4 oz of softened cheese cream in another bowl. Add ½ cup powder sugar and 2 tbsp of milk to it. Whip it till you have a smooth creaming sauce.
- Whip 1 cup whipping cream, ¼ cup powdered sugar and 1 tbsp vanilla.
- Now first place the red velvet cake in the glass, then add boozy raspberries and after a layer of creamy sauce and a layer of whipped cream. Repeat the process until the glass is almost full. Top it off with whipped cream piping and sprinkle some dark chocolate shavings on it.
5. Honey Sriracha Glazed Salmon
This Honey Sriracha Glazed Salmon is super quick to prepare and delicious. Just marinate salmon for about an hour and pan fry it. At the end add the remaining marinade mixture and let the salmon cook till it’s nicely done. Serve it with rice, some green salad and you are good to go. Pretty easy, isn’t it?
- Add ¼ cup soy sauce, 2 tbsp of honey, 1 tbsp of Sriracha sauce, 1 tbsp of ground ginger powder and 4 minced medium garlic cloves in a bowl and mix them well.
- Take 3-4 salmon filets in a ziplock bag add marinating mixture to it, keep some mixture for later use and close it. Shake the bag well so that the salmon is evenly coated and let it sit for 1 hour.
- On a frying pan add 1 ½ tbsp of sesame oil and put it on medium-high heat. Once hot, place the salmon in the pan and simmer each side for about 3 minutes.
- Lower the heat and add the remaining marinade mixture. Start cooking again on medium-high heat till salmon is golden brown. Garnish with finely chopped spring onions or green onions.
These were our picks for upcoming Valentines Day recipes. Which one would you like to try this Valentines Day?