We celebrated Valentine’s Day a bit early because John has to be out of town. As you know, I belong to 3 on-line cooking groups – two of them had recipes scheduled that fit in perfectly with our menu, so I made them a bit early.
For a starter, we made Dorie Greenspan’s Cheese-topped Onion Soup. It was terrific, and not at all difficult, but it takes time to caramelize the onions to get the color & flavor just right. We laughed our way through delightful strings of melted cheese and bites full of soggy bread and soft, pungent onions.
Next, we had plates full of delicious Filet Mignon with Parmesan Butter from Williams-Sonoma The Cook and the Butcher, Steamed Lobster Tails with Lemon Butter, Twice-Baked Potatoes, and Steamed Green Beans.
Cut the lobster tails up the underside with kitchen shears, then steamed them for 15 minutes. We pulled the white meat from the shells and dipped it in Lemon Butter – 1 stick of butter melted with 1/4 cup lemon juice.
Pre-heat the oven to 350 degrees.
Scrub 2 Russet Potatoes and dry them
Wrap the potatoes in foil and bake for 1 1/2 hours.
Remove the potatoes from the oven and allow to cool until they can be easily handled – about 20 minutes.
Using a sharp knife, cut then in half and cut the rounded ends off so they can stand up.
Using a grapefruit spoon, remove the center of each potato, scraping in a circular motion, and leaving about 1/4 inch of potato attached to the skin.
In a medium bowl, blend the cooked potato with:
3 Tablespoons Butter
1/4 Cup Sour Cream
1/4 Cup Shredded Cheddar Cheese
2 Tablespoons Bacon Bits
When filling is completely blended, refill the potato shells, mounding the tops.
Return the potatoes to the oven for about 20 minutes until they are lightly browned on top.
We served all of this with Mosby Winery’s Stellini di Moscato – a lightly sweet sparkling California wine.
|Happy Valentine’s Day!|