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Cooking as an Ultimate Expression of Love, or Early Valentine’s Day Experiences

February 13, 2018 10 comments

I’m always happy to admit that Valentine’s Day is one of my favorite holidays. Of course this is a personal statement, and of course, I perfectly understand that I’m lucky to be able to say it wholeheartedly, as this is not a universal truth.

Outside of presents (which is fun), overpriced flowers and cheesy cards (nevermind all the heart-shaped chocolates, I don’t even want to mention those), Valentine’s Day is all about food and wine. Many years ago, we ditched the tradition of oversubscribed and underdelivering restaurants, offering strictly timed moments of celebration in favor of homemade dinners, which also include the whole family.

Valentine’s Day dinners at home offer a lot of pleasure in itself – you get to contemplate and select the menu, and you have an opportunity to touch lots and lots of bottles until you grab the one which somehow, magically, will become “it”. And then you get to cook that dinner, and most importantly, if everything works as you are hoping it will, you get an extra dose of happiness looking at the happy faces around the dinner table. By the way, if you need any wine recommendations for the Valentine’s Day, I wrote a few of them in the recent years – here and here are two of my favorite ones.

This year, Valentine’s Day dinner came in early – we will be leaving for vacation exactly on the February 14th, thus in order to maintain the tradition of family celebration, the dinner had to take place earlier – on Sunday before the Valentine’s Day. And so the next idea was – why don’t we start early on Sunday, let’s say with a nice breakfast?

What is your favorite celebratory breakfast meal? Eggs Benedict is definitely one of my favorites, so that was an easy decision. Smoked salmon is one of my favorite choices for the eggs benedict, so the prep for the breakfast started two days prior, first by making smoked salmon (you can find the recipe here).

This is Valentine’s Day dinner, so we need to up the game, right? What can elevate breakfast better than some crispy bacon? Yep, bacon it is!

Traditional Eggs Benedict are served on top of the English muffin. Truth be told, I don’t like English muffin – not with eggs benedict, not by itself. So my choice of bread? A fresh biscuit. I have friends who can easily whip a batch of biscuits on a moment’s notice, but I have my limits – thus buttermilk biscuits by Pillsbury work just perfectly for me.

Next, we need to make the Hollandaise sauce. It is somewhat of a tedious process, involving a double-boiler and some serious skills – unless you have a recipe from Suzanne, which is very simple and guarantees a perfect result – as long as you follow it precisely. The Hollandaise came out perfect, both taste and texture, so last prep step was to poach some eggs. All you need to do is to get hot water with vinegar to borderline boil (it shouldn’t be actively boiling, so take your time to adjust the heat) in a deep skillet, then carefully crack the eggs, set the timer and voilà. To my shame, I have to admit this is where I failed – I set the timer for 10 minutes (this is what I read in one of the recipes online), and this was a mistake – I completely overcooked the eggs. I believe the right time would be 5 minutes at the most.

Another important step – let the eggs cool off after cooking (ice bath recommended) – I didn’t do it, and as the result, Hollandaise was not covering the eggs properly – oh well, it was still really tasty. So the last step was to assemble the Eggs Benedict – the biscuit on the bottom, then smoked salmon, bacon, egg, and Hollandaise.

Now it is time to make dinner. More often than not, simplicity is your friend when it comes to food. Going the simple route, our Valentine’s Day dinner plan was simple – steak and potatoes.

For the potatoes, we have a recipe where potatoes are thinly sliced on the mandoline, then slices are stacked at the little angle and fried – it is a great recipe except that my fingers and mandoline are not great together, but love requires sacrifices, right?

And for the steak – you can’t beat the simplicity of the pan-fried filet mignon:

Where there is steak, there is also wine. As I mentioned, after spending good 20 minutes going through the different shelves of the wine coolers, I pulled out the bottle which happened to deliver an insane amount of pleasure – 2005 Neyers AME Cabernet Sauvignon Napa Valley.

I like to know critics scores for the wines, but only out of curiosity – my buying decisions are not based on those scores at all. Besides, my own take on the wine rarely correlates with the critic’s opinion. Except for this wine – when I read Robert Parker’s description, to my surprise and delight, it was well aligned with the way I perceived it – so here is Robert Parker’s take on this 2005 Neyers AME:

” 93 points Robert Parker’s Wine Advocate

The finest 2005 is the Ame (which means “soul” in French), a 100% Cabernet Sauvignon cuvee fashioned from a parcel of the estate vineyard in Napa’s Conn Valley. Perhaps because of that, it possesses more minerality along with licorice, black currant, and cedar wood notes. Dense, full-bodied, rich, and impressively endowed, with good acidity, tannin, and extract, this 600-case offering will be at its best between 2009-2018. Range: 91-93“.
I would only disagree on one point – “best between 2009 – 2018” – it is 2018, and while the wine was perfect, it will go on for at least another 10 years before it will show any sign of age – but I will not be able to prove it to you as this was my last bottle. Nevertheless – spectacular wine, impeccably balanced. This is the type wine which makes people say “OMG, from now on, I’m not going to drink anything else”.
We need to finish dinner with the dessert, right? So what comes to mind when you look at the egg whites left after you make Hollandaise sauce? Egg whites omelet? Sure, but this is pedestrian. Meringue? Yes, now you are talking! So our dessert of choice was Pavlova of sorts, which is, as I learned, one of the national desserts of New Zealand!
Here you are, my friends – our early Valentine’s Day dinner experience. Happy Valentine’s Day! Cheers!