I especially love to cook for Mr Cook. (Quickest way to a Man's heart, they say...)
Tonight I made a Valentine's dinner for us.
- Filet Mignon Roast
- Artichoke & Crab Stuffed Potatoes
- Sourdough bread.
Tonight's dinner was paired with a 2005 Indian Wells Cabernet Savignon. (We enjoyed this wine at the Herb Farm late last year...it was just as fabulous as we recalled)
- Chocolate Lava Cakes
- Sliced Strawberries
- A dusting of powdered sugar
Sounds like a lot of work, however I confess that I purchased the filet mignon (in marinade) and the lava cakes (ready made) at Trader Joes yesterday. With the exception of the Crab & Artichoke stuffed potatoes (recipe follows) , the rest was pretty much easily and quickly prepared. The Sourdough bread was purchased from Central Market in Mill Creek- one of our favorite grocers.
The lava cakes and strawberries were featured at the Trader Joe's kitchen...you can imagine my delight at stepping into the store (on a whim) and finding a little dixie cup waiting for me with chocolate cake and fresh strawberries....If you read my earlier post, you will recognize that this combines Simon's favorite (strawberries) with my favorite (chocolate)...so I felt it was very appropriate for our V-Day dessert.
The recipe for stuffed potatoes is from Kathy Casey of Dish D'Lish. To me, Kathy Casey is the Queen of Northwest cooking. I chose this recipe because it combines two of my hubby's favorites: baked potatoes, and crab and artichoke dip.
Cut the top third of potato off length wise and schoop out the hot potato from both top and bottom with a spoon. Leave a 1/2 inch shell. Add the scooped out potato to the mixing bowl and combine well.
3/4c Parmesan cheese
1lb crab meat
1 can (13-14 oz) quartered artichoke hears, well-drained and coarsely chopped
Spoon mixture into potato shells, piling up and dividing evenly. Sprinkle top with a little extra parmesan cheese.
Happy Valentine's Day!