Love is a Verb: Cook for your sweetheart.
My sweetheart and I prefer staying home for Valentine’s Day. We avoid the hassle of big crowds, waiting for a table and also save money by preparing a special meal at home. In planning this year’s menu I vacillated back and forth between Cajun and French. Since it’s Mardi Gras this week I came up with a Cajun main course and French style dessert. I used Pinterest, a saved Facebook post and my well-worn cookbook, New, New Orleans Cooking by Emeril Lagasse to source the recipes.
Our family’s moto is “Love is a Verb”. I can’t think of a better way to show your love than taking the time and care to prepare a delicious meal for the special people in your life. Don’t wait for Valentine’s Day … cook this menu any time…as a way to show your love.
Menu
Apple Pecan Feta Spinach Salad
New New Orleans Cajun Pasta
Flourless Chocolate Cake
Apple Pecan Feta Spinach Salad
This salad provides crunch from the bacon, pecan and apples, creaminess from the feta and tender spinach and chewiness from the cranberries. It’s got sweetness, tang and saltiness. The vinaigrette uses apple cider vinegar that pairs perfectly with the apple and fall flavors. So good. Click here for the recipe.
New New Orleans Cajun Pasta
My sweetheart and I were talking and decided that I’ve probably been making this dish for nearly 20 years now. It was back then that I was in my Cajun/Creole cooking phase. Collecting plenty of cookbooks on the topic and loving the rustic, spicy food that is full of soul. I have made this many times for friends and family who request it again and again. Tonight I used all 3 proteins, shrimp, chicken and andouille sausage. But you could use any of the 3 in any combination or just one by itself. I had intended to make homemade pasta…because it’s fun! But I ran out of time so I used store bought bucatini which was delicious. You need a hefty pasta to hold up against this creamy, bold flavored sauce. Click here for the recipe of one of my all time favorite pasta dishes.
Flourless Chocolate Cake
Who doesn’t like good quality dark chocolate, cream and sugar? I mean nothing says Valentine’s Day then a rich, decadent, ganache covered cake with fresh raspberries. If you make ganache and want it to be shiny, add 2 Tablespoons of corn syrup to the cream when you are heating it. Without this addition the ganache loses some of it’s shine, particularly after you’ve refrigerated it. The other tip I would give is that I overcooked the cake slightly based on the directions. If I make it again I will lower the oven temp from 375 to 350 and reduce the cooking time from 25 minutes to 20. Regardless, paired with a glass of champagne, it was tres magnifique! Click here for the recipe.
