Monday, February 18, 2013

Valentine's Week

That's right, I said WEEK. We celebrate our anniversary a few days before Valentine's day, and this year we planned on skipping V-Day and celebrating it on Saturday with our friends.

So on Monday, we decided to head to Soul Gastrolounge in our 'hood to start the week off.

 Soul has lots of awesome small plates, so we shared 3. The first was the Dirty South Nachos: fried chicken skin with pimento cheese sauce & pickled okra. It was WAY too rich and the portion was HUGE. I had one piece and that was enough.
 The second course was their Salmon-opita (like Spanikopita but with Salmon), and then we ordered a sushi roll. We each had a cocktail (Vodka Basil Smash for me, Whisky on the rocks for him) and enjoyed being out.

After dinner, we decided to walk over to Peculiar Rabbit for a nightcap. They had $3 big beers so we were quite happy with just one each. Loving the Birdsong IPA recently!
As you can see, I wore my Yeti (fur vest from F21), which I save for only special occasions.

Little did Connor know, I do not like skipping holidays so I decided to come up with a surprise meal on Thursday. I started off by waking up early and cooking him breakfast in bed.

Pumpkin chocolate-chip pancakes, bacon & coffee with a side of Daffodils from the garden. And yes, I call him my Finance. He makes the big buck$, I don't.
  He was indeed surprised. Except when he could smell bacon when he got up and came out to see what was up. Oh well, it's hard to surprise someone you live with.

For lunch, we went to a new place off Central Ave, Joe Hooper's. It is owned by the people who own Whiskey Warehouse, so it came as no surprise that it was well-funded and had a great menu.

For dinner, I told Connor that we were having Salads & Veggie Burgers. In reality, I was planning on a nice meal: fried goat cheese salad, ribeyes with mashed potatoes & asparagus, and Talenti Gelato for dessert.

Putting my new candelabra to good use (thanks Mom!)
 Check out the recipe at the end. It was an awesome salad!
 Used Alton Brown's recipe for the Rib-Eyes. Seriously, it comes out perfectly EVERY TIME. That man is a genius.
 And Talenti for dessert. YUM!

We had such a fun night!

Salad for 2 with Fried Goat Cheese
(Adapted from Ina Garten)

1 (4-ounce) herbed Goat Cheese
1 egg white, beaten with 1 tablespoon water
Panko breadcrumbs
Oil and unsalted butter, for frying
For the dressing:

1 tablespoons good cider vinegar
2 tablespoons olive oil 
Pinch sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Enough mixed salad greens for 2 servings


Slice the Goat Cheese into 1/2-inch-thick slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes. (NOTE: I put these in the freezer for about 30 minutes and it turned out perfectly)

For the dressing, place the vinegar, sugar, salt, pepper, & oil in a jar and SHAKE IT UP!

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. (NOTE: This took about 4-5 minutes total, I wanted to make sure they weren't frozen inside still) Top each salad with 2 warm rounds and serve.
Pan-Seared Rib-Eye

1 boneless rib eye steak, 1 1/2 inches thick
Canola oil, to coat
Kosher salt and ground black pepper


Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet and place on the range over high heat. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

1 comment:

Annie said...

You all always know the best restaurants to go to AND fix the most amazing meals at home!