Romantic Valentine’s Dinner for Two

Valentine’s Day is the perfect occassion to whip up something special in the kitchen for the one you love. Set the table with your nicest linens and dinnerware. Light a few candles and have a bouquet on the table. And serve up something easy to make, yet extra special. Below is a simple, delicious three course meal perfect for romance.

First Course: Warm Belgian Endive & Pine Nut Salad (adapted from a recipe on

2 heads of Belgian endive

1/4 cup pine nuts

4 teaspoons Dijon mustard

4 teaspoons red wine vinegar

2 teaspoons lemon juice

1 tablespoon olive oil

1.) Toast the pine nuts in a dry skillet, stirring occassionaly, until just golden.

2.) While pine nuts are toasting, cut Endive heads into rings and rinse in a colander, then toss into the pan with the pine nuts.

3.) Whisk together the mustard, vinegar, lemon juice and olive oil, and drizzle over the endive and pine nuts, tossing to coat. Serve warm.

Second Course: Filet Mignon with Red Wine Sauce and Parslied New Potatoes

2 filet mignons

sea salt

freshly cracked pepper

2 teaspoons of olive oil

3 pounds small new red potatoes

fresh (or dried) parsley

1 cup of red wine

4 tablespoons butter

1.) Using a vegetable peeler, peel the skins of the potatoes just around the middle, leaving the skins on the ends. Boil them in salted water until just done, 5-8 minutes.

2.) Season both sides of the filets with salt and pepper, and cook in the olive oil until done (4-7 minutes per side, depending on how you like them).

3.) Drain the potatoes and toss with a 2 tablespoons of butter and the parsley.

4.) Set the filets aside to rest, and prepare the red wine sauce: boil the red wine until reduced to about a 1/4 cup (10 minutes or so). Stir in 2 tablespoons of butter to thicken and season with salt.  

Dessert Course: Molten Chocolate “Cakes” (adapted from a recipe on

6 ounces semi-sweet chocolate chips

5 tablespoons butter

2 eggs

1/2 teaspoon vanilla

1/4 teaspoon salt

1.) Preheat oven to 425 degrees. Butter six ramekins.

2.) Melt the chocolate and butter together in a double boiler.

3.) Beat the eggs until frothy and then stir in the vanilla and salt.

4.) Gently fold the eggs into the chocolate, then pour into the ramekins.

5.) Lay a wet dish towel in the bottom of a roasting pan, and set the ramekins on top, evenly spaced. Put the pan on your oven’s middle rack, and fill the pan (halfway up the sides of the ramekins) with hot water and cover with a buttered piece of tin foil. Bake for 5 minutes, then remove tin foil and bake another 10 minutes. Let cool to room temperature for several hours, then unmold. You can serve them several ways– with raspberries, whipped cream, powdered sugar or vanilla ice cream (our favorite is Temptation vanilla soy icecream).