Kit took me out for oysters (my favorite thing) on Wednesday night, so for Valentine’s Day I made him his favorite meal: a classic steakhouse dinner. But with a few twists.
Because it was Valentine’s Day, I decided to be kinda cheesy and use something red in every dish.
Wilted radicchio with blood orange, pomegranate, shallot, and a maple/balsamic dressing;
Red wine sea salt crusted grass-fed NY strip steak, pan seared with garlic and thyme in a very hot cast iron skillet;
Red wine-braised new potatoes with shallots and thyme;
Wilted broccolini with crushed red pepper and garlic;
and a local, biodynamic Syrah.
Oh yeah, and dessert, not pictured: bouchons dipped in caramelized white chocolate and sprinkled with pink smoked sea salt.
What did you make or eat for Valentine’s Day?
Bed for a roast chicken: carrots, pattypan squash, red potatoes, artichoke, lemon, garlic and herbs.