Date-Night Dinner

Treat your valentine to a date-night dinner at home.

Recipes and Styling by Sarah Mccullen | Photographed by Joe Worthem

Spread the tablecloth, light the candles and indulge in an upscale home-cooked meal this Valentine’s Day with these original recipes.

Brown Butter Crab Scampi with Lemon-Walnut Gremolata

½ pound angel hair pasta

½ cup butter

3 tablespoons olive oil

2 shallots, minced

4 cloves garlic, minced

½ cup white wine

Juice and zest of 1 lemon

1 tablespoon kosher salt

1 teaspoon garlic powder

½ teaspoon crushed red pepper, or to taste

8 ounces lump crabmeat

¾ cup finely grated Parmesan cheese

½ cup chopped fresh parsley

Cook pasta according to package directions, and set aside. Meanwhile, in a large skillet over medium heat, melt butter, stirring constantly, until browned, about 5 minutes. Remove from heat, and add olive oil, shallots and garlic. Stir for about 1 minute. Add white wine, and return to medium heat. Add lemon juice and zest, garlic powder and crushed red pepper. Stir to combine, then add crab. Stir again, then add prepared pasta, Parmesan cheese and parsley. Toss with tongs until pasta is coated. Top with Lemon-Walnut Gremolata (recipe below), and serve immediately.

Lemon-Walnut Gremolata

1 tablespoon butter

½ cup walnut pieces

¼ cup garlic-herb dry breadcrumbs

½ cup finely grated Parmesan cheese

Zest of 1 large lemon

½ cup chopped fresh parsley

1 teaspoon kosher salt

½ teaspoon garlic powder

In a skillet over medium heat, melt butter. Add walnuts, and cook, until toasted and fragrant, about 5 minutes, then let cool. Process cooled nuts in a food processor or chopper until finely chopped. Toss chopped walnuts with breadcrumbs, Parmesan cheese, lemon zest, parsley, salt and garlic powder. Sprinkle over pasta.

Simple Salad

2 large handfuls arugula

3 tablespoons olive oil

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

½ teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon black pepper

Finely grated Parmesan cheese, to taste

Put arugula in a large bowl. In a small bowl, combine oil, vinegar, mustard, honey, garlic powder, salt and pepper; whisk. Toss dressing with arugula, and sprinkle with Parmesan cheese.

Brownie with Red Wine-Raspberry Sauce

1 box brownie mix (for an extra-indulgent dessert, try a dark chocolate brownie mix with chocolate chips)

2 cups frozen or fresh raspberries

¾ cup sugar

Zest and juice of 1 orange

3 tablespoons red wine

1 tablespoon Grand Marnier, optional

Chocolate chip ice cream

Prepare brownies according to package directions. In a saucepan, cook raspberries and sugar over medium-low heat, stirring constantly and crushing berries with a spoon, until berries pop and mixture bubbles. Remove from heat, and stir in orange zest and juice. Let cool about 10 minutes, stirring every 2 minutes. Add wine and, if desired, Grand Marnier, and stir until combined. Serve brownies with ice cream, and top with raspberry sauce.

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