A Romantic Dinner At Home

Having worked in the food business for 35 years, I must confess that going to restaurants is not a favorite ongoing activity anymore. I realize this is my personal bias. But for those of you that like to do something awesome at home, this menu might be for you. So get a bottle of champagne (or two..one to cook with, and one for you and your sweetie) snuggle in and enjoy!

Scallops with Leeks in Champagne Sauce

Ingredients

1 1/2 tablespoons unsalted butter
1 tablespoon minced shallots
2 large leeks, white parts only, well washed and thinly sliced crosswise
1/2 cup dry champagne
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
1 tablespoon finely chopped fresh flat-leaf parsley

Directions

In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 2 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

NOTES: Scallops are long rumoured to be aphrodisiacs. So this is a plus. However, it you've got a real manly-man on your hands (my favorite kind of man!) he may be bewildered by this fancy dish and think it's only an appetizer. My advice: treat it as such and have a back-up favorite steak of his choice on the sidelines!


Steamed Artichokes with Tarragon Butter

Ingredients

2 medium or large artichokes, rinsed
Coarse salt
1 fresh tarragon sprig, plus 1 tablespoon finely chopped tarragon leaves
3/4 cup (1 1/2 sticks) unsalted butter
1 lemon, cut into wedges, for serving

Directions

Using kitchen shears, trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes; trim stems. Using a serrated knife, cut off top quarter of each artichoke.
Fill a 10-inch steamer with enough water to come about 2 inches up sides. (Alternatively, use a pot with a steamer insert.) Add a pinch of salt and the tarragon sprig. Bring to a boil. Place artichokes upright in steamer. Cover, and reduce heat; simmer until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if needed to maintain level.)
Before serving, melt butter in a small saucepan over low heat; stir in chopped tarragon, and season with salt. Serve artichokes with lemon wedges and warm tarragon butter for dipping.

NOTES: There is nothing more romantic than finger food. Use it to your best advantage! You can substitute a caper-aoli (fancy mayonnaise) or any other dipping sauce of your choice, usually it's best if it's something fat-based.


Chocolate-Champagne Truffles in Sparkling Sugar

Ingredients

Makes about 3 dozen.
1/2 cup heavy cream
8 ounces semisweet chocolate, coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 tablespoon Cognac
Coarse sanding sugar, for rolling

Directions

Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

NOTES: OK you can do this in advance, which is recommended. You are going to have your hands full primping for your romantic dinner as well as doing a little cooking. Chocolate=aphrodisiac + finger food. Need I say more???