It should always be on a Saturday if you ask me. I think I'll petition to have the date changed so it's always the second Saturday in February. That way everyone can celebrate in a really fun way, even make a weekend out of it.
I have no idea how to do something like that. Or if it's even possible......
Do you call your congressman? "Hello, I would like to change the date of Valentine's day! I think it should be......" and here's where they will hang up on me.
I'm too tired to worry about it. We'll just go with the 14th, a Tuesday.
I made something recently that was delicious, and easy to prepare for a weeknight dinner. Plus it will pair beautifully with Champagne or Sparkling wine, which is my favorite part of a special dinner.
Gouda and crackers
Crab Cakes with mixed greens and Roasted Garlic Vinaigrette
Let's start with the bubbly.
Schramsberg Blanc de Blanc
The Blanc de Blanc is made from Chardonnay grapes. It's dry and crisp. Serve with aged Gouda, or other hard cheeses. It also pairs beautifully with shellfish, crab cakes, sea bass, lemon chicken, Thai food. ($27 at BevMo!)
|Crab Cake Salad|
dinner for two
Two pre-made Crab Cakes from the Whole Foods fish counter
Spring Mix and Spinach Greens
Roasted Baby carrots
makes one cup
2 cloves of roasted garlic
3/4 Extra Virgin Olive Oil
1/4 cup White Vinegar
1 T Dijon Mustard
Salt and Pepper
Turn oven, or toaster oven, to 425 degrees.
1. Take each jumbo sized crab cake and divide it into two patties. Set aside.
2. Roast your carrots and garlic in your oven, or a toaster oven. Drizzle the carrots with olive oil. Let roast for 10-12 minutes until golden brown. Wrap two cloves of garlic lightly coated with olive oil in foil and roast with the carrots.
3. Crab Cakes: Add a drizzle of olive oil to a medium sized frying pan, turn to med-high heat. Add crab cakes and cook until browned on each side, and heated through. ~8-10 minutes.
Prepare the salad dressing while the crab cakes are cooking.
1. In a small bowl, jar, mini Cuisinart, or blender combine the vinegar, mustard, roasted garlic, 1/4 t. salt, 1/8 t. pepper and a pinch of sugar.
2. Slowly add the olive oil, whisking until emulsified.
Makes one cup. Store in a jar and refrigerate for up to two weeks. Shake before using.
Assembly: Grab two large handfuls of greens for each person. Toss into a large mixing bowl. Drizzle with about a 1/4 cup of salad dressing. Toss. Divide onto plates. Add roasted carrots, cherry tomatoes and a nice, crisp, crab cake.
Serve with warm focaccia bread and Schramsberg Sparkling wine.
For dessert, serve fudgy, chocolate brownies and homemade caramel sauce.
*If you don't like crab cakes you can substitute thinly sliced steak, chicken or grilled shrimp on the salad.
Enjoy! And Happy Valentine's Day.
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