Happy Valentine’s Day! Some Romantic Ideas

 Valentine’s Day is about spending quality “Us” time together to show your partner that they are special to you.  Forget all the over the top splurging…. it’s the sentiment that counts so I recommend to put a little personal touch and some effort into it to make it memorable.

As a fitness model and epicurian at heart, here’s my suggested plan for a perfect Valentine’s Day –

1. You worked hard for that sexy body so now’s the time to make your partner’s heart beat fast. Put on some killer F-me stilettos, black seam stockings, lingerie, smoky eye makeup, and sexy hair.
2. Layer on your favorite scent starting with the fragranced lotion then the perfume to make it last through the evening.
3. Prepare the meal in your hot outfit while he gets to sit back with some champagne and enjoy the view.  Remember that champagne is a wonderful aphrodisiac!
4. Serve it up by candlelight, take your time to enjoy every bite and drink.
5. I’ll leave the dessert up to you! 😉

Here’s my recommended menu (all recipes found from epicurious.com, modified slightly to make them healthier):

Green Salad with Mustard Vinaigrette
Caramelized Cumin-Roasted Carrots
Halibut Brochettes Provencale
Roasted Plums with Greek Yogurt

Green Salad with Mustard Vinaigrette
ingredients

1/2 cup cider vinegar
4 teaspoons grainy mustard
1/2 teaspoon sugar
1/4 cup olive oil
8 cups mixed greens such as mesclun or a mix of romaine and Boston and Bibb lettuces

preparation

Whisk together vinegar, mustard, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Add lettuce and toss to coat.
What to drink:
Josmeyer Les Folastries
GewĆ¼rztraminer ’05

Caramelized Cumin-Roasted Carrots
ingredients

Nonstick vegetable oil spray
12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

preparation

Preheat oven to 400 °F. Spray large rimmed baking sheet with nonstick spray.
Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

Halibut Brochettes Provencale

The herbes de Provence blend is even better when it’s made from fresh herbs. Here, it creates an elegant pairing for a colorful mix of summer vegetables and halibut.

ingredients

• 1 1/2 tablespoons minced fresh basil
• 2 teaspoons minced fresh marjoram
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh sage
• 1/2 teaspoon chopped fennel seeds
• 1/4 teaspoon finely chopped dried lavender blossoms*
• 1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
• 1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
• 8 mini plum tomatoes or large cherry tomatoes
• 16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares
• 1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
• 5 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds halibut, cut into 1 1/2-inch cubes
• 5 tablespoons fresh lemon juice, divided
• 2 garlic cloves, pressed
• 1/3 cup dry white wine
• Nonstick vegetable oil spray

Special Equipment: 12 metal skewers

preparation

Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. Sprinkle with salt and pepper; toss to coat. Thread 1 mini pepper, 1 zucchini round, 1 eggplant piece, 1 tomato, 1 onion piece, and 1 more mini pepper onto each of 8 skewers. DO AHEAD: Herb mixture and vegetables can be made 4 hours ahead. Cover separately and refrigerate.

Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. Add 3 tablespoons oil, 3 tablespoons lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally.

Simmer wine, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in remaining herb mixture. Season sauce to taste with salt and pepper. Set aside.

Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Divide fish cubes among remaining 4 skewers. Grill vegetable skewers until vegetables are slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.

Place 1 fish skewer and 2 vegetable skewers on each plate. Drizzle sauce over.

* Also called culinary lavender buds; available at some supermarkets and farmers’ markets, at many natural foods stores, and from deandeluca.com

Roasted Plums with Greek Yogurt

• Parchment paper
• 6 dark plums, halved and pitted
• 1 tablespoon unsalted butter, melted
• 1 tablespoon sugar
• 1/2 cup 2 percent Greek yogurt
• 2 tablespoons hazelnuts, toastedin the oven at 375 °F for 7 minutes, chopped
• 2 teaspoons honey

preparation

Heat oven to 375 °F. Line a baking sheet with parchment paper. Place plums cut side up on sheet, brush with butter and sprinkle with sugar. Bake until soft and some juices run off, about 15 minutes. Divide among 4 bowls, top each with 2 tablespoons yogurt, sprinkle with nuts and drizzle with honey.