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Community Corner

Valentine's Dinner At Home: A Party for Two

Say "Be Mine" with this simple Valentine's Day dinner.

Not feeling up to a for Valentine's Day? Chef Hailee Moore shares some recipes for a sweet evening in.

My husband and I are both chefs. I am a cook in a top-of-the-line hotel in Manhattan, while he is a chef-instructor at a fancy French culinary school in SoHo. We are on our feet for hours on end, with a knife or spoon in our hand often reeking from the pungent smells of garlic and onion. Enchanting profession, I know. 

That being said, we do adequately clean ourselves up and enjoy experiencing the role of “guest” in restaurants from time to time. Valentine’s Day however is not one of them. Avoiding the hustle and bustle of the most romantic day of the year in a crowded restaurant attempting to turn over their tables as fast as possible is a feat I don’t mind passing up. 

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I am not bashing Valentine’s Day by any means, but whoever said that you have to go out or that your passionate meal even has to be a chic one? Being fully aware that I spend a majority of my day in a kitchen, one would think I was crazy to fancy the thought of cooking at home on Valentine’s Day. But here I am, crazy!

I have composed a low-key yet fun menu for those looking to spend quality time with their significant other. Considering Valentine’s Day falls on a Monday this year, I have planned accordingly: simple dishes that aren’t too filling, nice bold flavors, easy clean up and dessert that can be made a day ahead. Feel free to serve dinner on anything from a paper plate to your finest china.

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On the menu:

  • Handmade Pizzas (a red one and white one, staying true to the colors of St. Valentine’s):  Classic Slow Roasted Tomato & Garlic, with Basil Pesto & Fresh Mozzarella
  • Ricotta Cheese, Truffled Sliced Potatoes, Parmesan Cheese
  •  Classic Caesar Salad
  •  Warm Chocolate Brownies
  •  Poinsettia Champagne Cocktail

 The Recipes:

“The Red” Pizza (yields 6 slices)

  Ingredients:

  • ½ pint cherry tomatoes
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 5 sprigs thyme
  • 1 teaspoon kosher salt
  • 1 bag Birrittella’s Pizza Dough (Note: made local in Tarrytown)
  • 2 tablespoons basil pesto (store bought or personal recipe)
  • 4 oz fresh mozzarella

Cooking Instructions:

 Slow Roasted Tomatoes:

  1. Preheat oven to 300°F.
  2. Slice tomatoes in half lengthwise.
  3. In a bowl, mix tomatoes, garlic, olive oil, salt, and thyme sprigs.
  4. Place tomato halves on sheet pan lined with parchment paper, tomato insides facing up.
  5. Roast for 15 minutes.

For the Pizza:

  1. Preheat oven to 450°F.
  2. Stretch pizza dough to approximately 12 x 16 on oiled sheet pan.
  3. Spread pesto on the bottom and top with cubed mozzarella cheese.
  4. Bake for 10 minutes.
  5. Remove pizza from oven and add slow roasted tomatoes on top. Place pizza back into oven for 10 more minutes.

“The White” Pizza  (yields 6 servings)

Ingredients:

  • 1 Bag Pizza Dough (Note…again: made local in Tarrytown)
  • 3 tablespoons ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon fresh thyme, chopped
  • 1 small white potato, thin sliced and parboiled
  • 1 tablespoon parmesan cheese, shredded
  • truffle oil, to drizzle

For the Pizza:

  1. Preheat oven to 450°F.
  2. Stretch pizza dough to approximately 12x6 on oiled sheet pan.
  3. Blend ricotta, salt, and chopped thyme.
  4. Remove dough from oven and add ricotta cheese and sliced potato on top of pre-cooked dough.
  5. Continue baking for 10 more minutes.
  6. Upon removing pizza from oven, add Parmesan cheese and drizzle truffle over warm pizza.

The Classic Caesar Salad    (yields 4 servings)

The Ingredients:

  • 2 ¼ teaspoons minced fresh rosemary
  • 3 cups 1-inch French bread cubes
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • Dash of hot pepper sauce (such as Tabasco)
  • 1 large head romaine lettuce, torn into pieces
  • 1 ¼  cups grated Parmesan cheese (about 5 ounces)

1. Preheat oven to 300°F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and pastelike, about 1 1/2 hours. Cool garlic.

2. Increase oven temperature to 350°F. Mix 2 1/2 tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat. Bake until lightly toasted, about 15 minutes. Cool.

3. Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)

4.  Tear enough inner yellow leaves into bite-size pieces to measure three cups. Place in large bowl. Add romaine. Pour dressing over. Toss well. Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve.

Warm Chocolate Brownies (yields 16 brownies)

Ingredients:

  • 6 ounces unsweetened baking chocolate
  • 1 cup salted butter, softened
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • Powdered sugar, for sprinkling  
  1. Preheat oven to 300°F and grease an 8 x 8 baking pan.
  2. Combine unsweetened chocolate and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted.
  3. Remove from the heat and stir until smooth.
  4. In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color—about five minutes.
  5. Add sugar and blend on low until thoroughly combined.
  6. Add vanilla and melted chocolate to the egg sugar mixture.
  7. Blend on low until smooth.
  8. Add the flour and mix thoroughly.
  9. Pour batter into greased pan.
  10. Smooth surface with a spatula, and sprinkle uniformly with chocolate chips.
  11. Bake on center rack of oven for 45-55 minutes.
  12. Cool on rack and slice two-inch squares.

To Reheat:

  1. Place desired number of brownies in microwave for 20 seconds.
  2. Remove, plate, and sprinkle brownie with powdered sugar (if craved)

Poinsettia Cocktail  (yields 1 cocktail)

**This beverage can be enjoyed before, during and after dinner. 

Ingredients:

  • 5 oz. Sparkling Wine
  • ½ oz Cranberry Juice
  • ¼ oz. Triple Sec
  • Twist of Lime

Preparation:

  1. Place sparkling wine in the bottom of champagne flute.
  2. Add remaining ingredients.
  3. Enjoy thoroughly.
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