A Valentine's dinner for everybody
By Melissa Gibson, Jodi Citrin Greebel and Katie Nuanes
Special to The Advertiser
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Valentine's Day. You either believe or you don't. It's just that simple. However, believers and nonbelievers share a bond that connects the two diverging camps: debilitating anxiety. You know it's true, and you know who you are. A few examples of believers' and nonbelievers' attributes:
Valentine's Day Believers. You're madly in love with your husband/wife/boyfriend/girlfriend. You've known this person was the one from the first moment you laid eyes on him/ her. You cherish each day that you spend together. With that in mind, you celebrate St. Valentine's Day with authentic zeal. Love is in the air!
Valentine's Day nonbelievers. You don't have a special someone and you're boycotting the holiday. Heck, the entire week. In fact, as of last week, you announced to all of your friends that you were over dating, marriage and having children — as long as you shall live. The notion of a soul mate has always mystified you — I mean, who were John and Yoko fooling?
Valentine's Day is stressful for these opposing tribes for completely different reasons.
Believers (couples) are tormented trying to create an off-the-charts, love-infused, ridiculously romantic evening for the one they love.
Nonbelievers (singletons) break out into hives just thinking about spending yet another V-day alone (or their first V-day without a honey).
But there's a remedy for both sorrows: food.
For those of us who are still getting to know our crush from New Year's Eve, consider this Cupid's evening a trial run. And if you're partnered up, cook for your significant other, and reap the rewards in gratitude.
Singletons: If you haven't already committed to spending the evening alone, eating leftover mac 'n' cheese while torturing yourself with "When Harry Met Sally," consider inviting your favorite single friends and making dinner for them. Friendly togetherness is just what the doctor ordered.
Roses, the ancient symbols of love and beauty, have long been associated with romance. Given that we're in the spirit of all things romantic, we were inspired to include roses (well, rose syrup, made from the flower's petals) in our recipes. We've found an organic rose syrup, Syrup Rose Magliano, that's absolutely sublime, and hails from Chianti Hills of Tuscany, where the producer harvests petals each May. (Order it online at www.purelyorganic.com.)
THE MENU
Entree: Rose-marinated flank steak with roasted shallots
Side: Brown basmati rice with toasted almonds and Medjool dates
Dessert: Pistachio ice cream and raspberry sorbet with rose syrup drizzle and shaved bittersweet chocolate
Serves two. For six friends, triple the recipe!
To set the mood, serve champagne garnished with fresh raspberries (add a splash of rose syrup if you're in the mood). Transition to red wine once dinner is served.
ENTREE
Benefits: Antioxidants
Shallots:
Preheat oven to 400.
Put the shallots, salt, pepper, thyme and vinegar on a piece of foil. Spray with cooking spray and toss together. Wrap tightly and roast in the oven for 30 to 45 minutes, or until the shallots are very tender.
Steak:
In a zip-top bag, combine honey, soy sauce, rose water, garlic and steak. Make sure the meat is fully coated. Seal the bag and let sit in the fridge at least an hour, up to overnight.
Heat a grill or grill pan over medium-high heat. Spray the grill with nonstick cooking spray to prevent the meat from sticking.
Remove the meat from the marinade, shaking off any excess. Season each side with salt and pepper (remember to go a bit light with the salt because the soy sauce in the marinade is salty).
Place the meat on the hot grill. Let it sit, undisturbed, for about 4 minutes. Flip it with tongs and continue cooking another 3 to 5 minutes, depending on desired doneness.
Rare: 125-130 degrees
Medium rare: 130-135
Medium: 135-140
Remove meat from the grill and let sit for 5 to 10 minutes (this allows the juices to redistribute and makes for a juicier final product). Slice the meat into 1/2-inch slices, making sure to cut against the grain. To do this, look at the meat and you will see the fibers running in one direction. Simply make slices perpendicular to these fibers.
Top the sliced steak with roasted shallots.
SIDE
Benefits: whole grain, fiber, antioxidants, omega-3
Cook the rice according to package instructions.
Fluff the rice with a fork, then stir in salt, pepper, butter, almonds, dates and parsley. Combine well.
DESSERT
Benefits: Calcium, antioxidants
Put one scoop of each flavor into a bowl.
Drizzle with rose syrup.
Using a vegetable peeler, sprinkle chocolate shavings over each bowl.
