Stress free Valentines

Some people claim Valentine's Day is a commercial hook, invented by greeting card companies, while others embrace the concept as something to help you remember romance. I float somewhere between the two and look forward to a card, flowers and a meal at a hot, happening, new restaurant , but never on the day itself. Not only are the prices raised to ridiculous heights bordering on criminal but it also means having to sit with gooey eyed couples whispering to each other, heads together giggling and eating tasty tidbits from each others forks, feeding each other like babies. (I once sat at a restaurant with a couple where the girl constantly fed her boyfriend from her fork, hand poised underneath his chin in case he should dribble like an invalid or child, all in the name of 'looking after her man'. Revolting).

So, I guess it's fair to say that I prefer to cook a meal for Neil in the comfort and relative safety of our apartment. We're then free to do whatever we want which this year was to watch 'The Social Network', drink some beer and wine and look forward to our restaurant visit on Saturday. (Dewy eyes optional).

Anyone who reads this blog will know that I have a ridiculously girl-y penchant for cute, baby vegetables, usually controversially flown from exotic shores or stunted in their prime. These baby beets were alluring with their candy stripes and cute shapes, but unfortunately I made a mess of the actual cooking as boiling them for 30 minutes didn't yield any softness. They were just verging on tender and lacking in the flavour that maturity brings. Serves me right.

 

So beautiful though. Like a Faberge egg or a rough cut pink diamond.

New York steaks. Organic, free range, marbled and hung for lots of days. Cooked to medium rare and smothered with a Madeira, Porcini and mushroom sauce. That's our kind of Valentines.

This is one of those ingredients that lurks at the back of your cupboard for months, sulkily hiding because you forgot all about it after an initial wave of excitement about its culinary possibilities. French demi glace is one of those ingredients. Thick, dark burgundy in colour and brimming with potential, you imagine all the amazing sauces you can impress your friends with and then never quite get round to using because you're not sure what it actually does or tastes like. I vaguely remember reading something about Madeira sauce being made with demi glace and decided to give it a try. (Of course it's possible that I totally imagined it, but never mind, It worked). The sauce was rich and savoury, helped by the addition of a dried heirloom tomato, perfect with the steaks. I have a sneaking suspicion that it should have been kept in the fridge, however...

Strawberries had to feature in the menu somewhere because they're red and sweet. That's it. (Actually they're sometimes quite sour, insert your own love metaphor here).

Wine, candlelight, steak, asparagus, baby beets, celery root, parsnip and potato puree and Madeira sauce.

Followed by clotted cream and rosewater panna cotta. Simple, romantic and stress free.

Recipes 

Celery root, parsnip and potato puree

2 medium potatoes, peeled and cut into chunks

1 large parsnip, peeled and cut into chunks

1 celery root, peeled and cut into chunks

1/2 tsp salt

black pepper

2 tsp butter (I used my favourite saffron & Pernod) 

1/2 cup grated strong cheese (I used cheddar)

Bring a large saucepan of boiling salted water to the boil and add the potatoes, parsnip and celery root and boil until tender, about 20 minutes.

Drain and allow to dry slightly until mashing with a potato masher to a smooth consistency, adding the butter to help. Stir well. 

Add the salt, pepper and cheese and mix together until the cheese is melted. Keep warm or re-warm for a few minutes in the microwave before serving.

2 New York strip loin steaks.

2 tsp steak seasoning

Coat the steaks with the seasoning and allow to stand until room temperature. Get a frying pan nice and hot on high heat and add 2 tsp oil. 

Sear the steaks over high heat until coloured nicely on both sides and then turn the heat down to medium and allow to cook until desired done-ness is achieved. I like medium rare, so about 5 minutes on either side is good, depending on your steak. Remove from the pan, wrap in foil and leave to rest for about 5 minutes.

Madeira sauce with mushrooms

1 sachet of demi-glace sauce

1 cup Madeira

2 mushrooms, chopped finely

4 dried Porcini mushrooms

1 dried tomato (optional)

1/2 cup water

Place the Porcini in a bowl and cover with 1/4 cup boiling water. Leave to stand and soften for 10 minutes.

Place the demi glace in a saucepan over low heat and add the Madeira. Stir well and leave to simmer gently for about 5 minutes. 

Add the chopped mushrooms, water and tomato and simmer for a few more minutes.

Remove the Porcini mushrooms from the water and squeeze dry. (Don't throw away the water)!

Add the Porcini to the sauce along with the soaking water, trying to avoid the gritty bits at the bottom.

Let the sauce cook very gently for about 20 - 30 minutes until thick and glossy. Serve over the puree and steak. (Remove the tomato before serving).

Clotted cream and rosewater panna cotta.

1/2 sachet gelatine, (about 4 grams)

1/4 cup cold milk

2 sachets sweetener or 4 tsp sugar

4 grams or 1/4 cup cream (I used a tin of cream for this, I like the taste)!

4 grams or 1/4 cup clotted cream (Devon thick cream is good)

1 tsp rosewater

Pour the milk into a bowl and sprinkle over the gelatine. 

Pour this into a saucepan over medium heat and heat until the gelatine is completely dissolved, add the sweetener or sugar.

Remove from the heat and add the creams and rosewater, stir to mix well until smooth.

Pour the mixture into two glasses or ramekins and chill for at least 3 hours. I usually eat this straight from the bowl or glass but you can try to un-mould if you like.