Yet again, my food loving-boyfriend and I are making dinner together this Valentine’s Day. Last year we made butternut squash soup, mushroom risotto, and grilled salmon. Never ones to settle, this year’s menu consists of bacon wrapped dates, mushroom and scallop linguine, and a super secret surprise dessert.
This year we decided to make our dinner together, but he plans to surprise with a specialty cocktail and I plan to surprise him with an ultimate Valentine’s Day dessert. The problem is that I want to share my decadent dessert recipe with you without him discovering what I’m preparing.
That said, I already warned him not to read my blog, but I have a sneaking suspicion he’ll check it out anyway.
Boyfriend — If you are reading this, this is your last chance to turn away. Go watch soccer or something.
For everyone else, here’s my sexy Valentine’s Day dessert recipe
The quickest way to my boyfriends heart is with food, so for this Valentine’s Day, I made him dinner. This was no ordinary dinner, it was a classy, fancy, restaurant-quality affair that I actually managed to not burn.
If you’ve got someone in your life to impress, here’s a meal that’ll do the trick.
First course: Butternut squash soup
Main course: Salt and pepper salmon, steamed asparagus and mushroom risotto
I know that sounds incredibly involved, but I was actually surprised by its ease for how scary it sounds. Don’t worry, I’ll walk you through the steps.
How to peel a butternut squash
Butternut Squash Soup Ingredients: (Serves 3)
- 1 Butternut squash (About 2 pounds)
- 1 Tablespoon butter
- Half a medium onion
- 4 Cups chicken stock
- Salt and pepper
- Nutmeg (if you have it)
Step 1: Peel and seed the butternut squash. This is the hardest step of the recipe, so don’t let it discourage you. My cheap-o peeler couldn’t make it through the skin of the squash, so I settled for hacking away at the skin with my chef’s knife. It wasn’t pretty, but got the job done.