Beautiful Yet Quick Valentine’s Day Treats

A couple of recipes in bright red colors, for those of us who don’t want to spend the whole day in the kitchen cooking a romantic dinner.

Judging by just about any cooking media out there, we’re all going to stay home and cook for our loved ones this Valentine’s Day, avoiding the overly populated, clichéd-fixed-menu restaurants. I mentioned this to my husband after reading endless food columns on homemade Valentine’s dinners, hinting this may be the year we buck the trend and go out to a fancy restaurant (which will surely be empty). He didn’t get the message.

So, here are a couple of beautiful yet quick Valentine’s Day inspired recipes, all in bright red colors, for those of us who don’t want to spend the whole day in the kitchen cooking a romantic dinner.

Beef carpaccio with radicchio, beet and pomegranate

Based on Food Network’s Alton Brown’s beef carpaccio preparation method. Make sure you get the best possible beef tenderloin.

Serves 4

INGREDIENTS

12 oz. beef tenderloin
Olive oil
Kosher salt
2 Thinly sliced roasted beets
¼ red onion, thinly sliced
Radicchio leaves, shredded
½ cup pomegranate seeds

DIRECTIONS

1. Wrap beef tenderloin in plastic wrap and put in the freezer for 2 hours.

2. After 2 hours, unwrap the tenderloin and slice thinly into to ¼ inch slices. Arrange sliced tenderloin 2 inches apart on a large sheet of parchment paper. Top with another sheet of parchment paper. Gently pound tenderloin with the flat side of a meat tenderizer until paper thin. Divide the meat between 4 chilled plates, or better yet, serve it directly on the parchment paper.

3. Drizzle tenderloin with olive oil, sprinkle kosher salt, top with beets, red onion, radicchio and pomegranate seeds. Finish with another drizzle of olive oil and a sprinkle of kosher salt and serve immediately.


Berries and blood orange in chocolate sauce and balsamic vinegar

Turns out the combination of chocolate sauce and balsamic vinegar on berries is wonderful. Top it with whipped cream and you’re done.

The balsamic vinegar has to be really tasty (try tasting it on its own before adding).

Serves 6

Vered Guttman

INGREDIENTS

½ lb. bittersweet chocolate chips (about 1½ cups)
Pinch salt
2 cup whipping cream, divided
2 tablespoons sugar
3-4 cups of sliced strawberries, raspberries, red currants and pomegranate seeds
2 blood oranges, sectioned (instructions here)
Excellent balsamic vinegar

DIRECTIONS

1. Make chocolate sauce: Put chocolate and salt in a medium bowl. Bring 1 cup heavy cream just to boil and pour over chocolate. Let stand for 1 minute, then whisk quickly with a hand whisk until smooth. Set aside to cool at room temperature.

2. Whip 1 cup of heavy cream with sugar to soft peaks.

Vered Guttman

3. Spoon whipped cream to the center of 6 bowls. Arrange berries and oranges around. Drizzle with a little chocolate sauce and balsamic vinegar and serve with more chocolate sauce on the side.