There are many reasons to cook, but cooking for love has to be the very best one. I make lamb chops (not a favorite of mine) about once a month because my partner loves them. I once invested four days in making a Mondrian birthday cake for a dear friend. And several times a year I commit to a long session with a deep fryer to make donut holes because my daughter and grandson think they’re the best in the world. And I love doing these labors of love.

 

But cooking for love can just as easily be - easy!

 

This menu is a perfect one to prepare for someone you love on Valentine’s Day or any other “I love you” day. It has a touch of drama, a bit of magic, and a dash of whimsy added to the dishes.

 

Begin with a mushroom salad that magically appeals even to those not crazy about mushrooms. The cream and champagne vinegar dressing has an effect similar to that of a ceviche on the mushrooms, and this is a salad that not only can be done in advance, it must be done in advance.

 

An entree that is wrapped in crispy puff pastry adds a bit of drama when you cut into chicken, leeks, and a touch of raspberry for the great reveal. You can make these early also and bake them later. And apples cuddling up to the broccoli lightens the veggie dish with a complementary flavor.

 

Finally, we lovers of the aphrodisiac avocado will not give up until we have found a way to use their green goodness in everything. But you don’t have to love them to love the avocado semifreddo. The smooth coolness dotted with surprising caramelized hazelnuts is just the right amount of sweetness to end the meal.  

 

And the person you love will love you for it.

Salade Des Champignons (French Mushroom Salad)

Serves: 4

 

1 tsp lemon juice

1 tbsp champagne vinegar 

Salt and pepper, to taste

¼ cup heavy cream

1 clove garlic, minced

⅓ lb white mushrooms, washed, stems removed, thinly sliced 

1 bunch watercress

2 heads bibb lettuce

Whisk together the lemon juice, vinegar, salt, and pepper. Gradually whisk in the cream, and then add the garlic. Pour the dressing over the mushrooms and mix well. Cover tightly and leave to marinate for at least 2 hours. Wash and separate the greens and arrange on salad plates. Toss the mushroom mixture to distribute dressing and taste for seasoning. Top each plate of greens with the mixture. Sprinkle with chopped herb of your choice just before serving, such as parsley.

NOTE: The dressing thickens and the mushroom texture becomes perfect.

 

 

 

 

Crusted Raspberry Chicken

Serves: 4 

 

¼ cup salt

¼ cup sugar

2 qt water

4 chicken breasts, skinless and boneless

1 leek

2 tsp Dijon mustard

4 tsp raspberry jam

1 tbsp dried tarragon

1 puff pastry sheet

¼ tsp white pepper

1 tbsp water

1 egg yolk

Stir salt and sugar into water in a large bowl until dissolved. Put chicken breasts into the brine and leave for 30 to 60 minutes. Remove and pat dry.

Preheat the oven to 375 degrees. Slice leek into thin rings and soak to clean if necessary. Mix Dijon mustard, raspberry jam, and tarragon and set aside.

Roll out the puff pastry and cut into fourths. Stretch pieces if necessary so that they will wrap a chicken breast. Lightly sprinkle each chicken breast with white pepper. 

Drain leeks and pat dry. Place ¼ of the leeks in the center of one puff pastry square. Top with ¼ of the jam mixture. Place a chicken breast on top. Moisten the edges of the puff pastry with cold water. Fold the edges up to form an envelope and press to seal. Place packet folded side down on a parchment-lined baking sheet. Repeat with the remaining three chicken breasts.

Mix the water and egg yolk. Brush the mixture on the top of each puff pastry packet. Bake at 375 degrees until nicely brown, approximately 45 minutes.

 

 

Broccoli Sauté with Apples and Walnuts

Serves: 8

 

2 tbsp walnut oil

 

3 cups broccoli florets

2 cups apple, peeled and cubed 

1 whole lemon, juiced

¼ tsp sugar

2 tbsp water

½ cup walnuts, chopped

¼ cup Parmesan cheese, shaved

Heat oil over medium-high heat; add broccoli and sauté for 2 minutes. Add apple and sauté for an additional minute. Add lemon juice, sugar, and water. Stir to mix well, and then cover and cook an additional 4 minutes, or until broccoli is just tender. Top with walnuts and Parmesan and serve immediately.