Needing ideas for night in?

Question

i'm planning a romantic evening at home with my boyfriend. I told him I'm going to make a romantic dinner. I'm in the process of creating a menu, but I can't decide what to make. Any ideas for the specific courses?

Answer 1

It depends how fancy you want to get.

I would say broiled lamb or pork chops with roasted potatoes and veggies. Follow it up with molten lava cakes with whipped cream and powdered sugar, and a really nice dessert wine. That's about what I'd come up with if I was planning it for that night.

If I had more warning than that, I'd roast a chicken, or if I wanted to be really extravagant, a duck. I suppose if you ran out right now you could get a fresh young chicken and have it ready by dinner time.

Answer 2

Here's a good recipe for dessert:

Strawberry Angel Food Cake

1 storebought Angel Food cake, torn into bite sized pieces
1 (8oz.) package no fat cream cheese, softened
1 (12 oz.) container light whipped cream
2/3 cup powdered sugar
2 lbs. fresh strawberries, sliced

With electric mixer, mix together the cream cheese, whipped cream and powdered sugar.

In a large clear glass bowl, layer half of the cake, spread half of the cream cheese mixure over that, then half of the strawberries. Repeat layers, ending with strawberries.

Chill until ready to serve.

Answer 3

Any dinner with a guy as thougtful as you would be romantic. Prepare what you cook best, and don't forget the candles!

Answer 4

green salad & dressing

hot tomato sou and oyster crackers

thick and cheesy lasagna

strawberry ie with vanilla ice cream and whied cream

its the first meal my man made for me...was very sweet

Answer 5

Change your mind at the last min. and go out.

Answer 6

make finger foods....that way, you can feed them to eachother :-)
and don't forget the bottle of wine.

Answer 7

Pan Seared Steaks with Sautéed Mushrooms and Shallot

Ingredients
2 boneless 6-8 oz. rib-eye or top loin steaks, 1 to 1 ¼ inch thick
table salt and ground black pepper
1 medium shallot, minced (about 2 tablespoons)
4 ounces sliced mushrooms
2 teaspoons minced fresh parsley
2 tablespoons dry red wine
2 tablespoons butter, cut into 4 pieces
1 teaspoon balsamic vinegar or lemon juice
Directions
Ten minutes before cooking, take steaks out of refrigerator. Pat them dry with paper towels and season both sides well with salt and pepper. Mince shallot and set aside. Mince parsley and set aside.

Heat 12-inch skillet over high heat until hot, about 3 minutes. Reduce heat to medium-high. Gently lay steaks in pan. Let cook without moving them until well browned, about 4 minutes. Use tongs to flip steaks and cook 4 minutes more for rare, 5 minutes for medium-rare, and 6 minutes for medium.

Remove pan from heat. Transfer steaks to a plate and loosely tent with foil to keep warm.

Add minced shallot to pan. Stir until they begin to just turn translucent. Return pan to medium heat, add butter, stir until melted. Add mushrooms and sauté until somewhat shrunken, about 5 minutes. Add wine and continue cooking until mushrooms look finished, about 2 minutes.

Remove from heat. Add parsley and balsamic vinegar or lemon juice, stir. Transfer steaks to dinner plates, spoon mushrooms over each, garnish with parsley sprigs and serve.


Pasta Salad with Eggplant, Tomatoes, and Basil

Serves 6 to 8
2 medium eggplants (about 1 pound total), cut into 1/2-inch-thick rounds
1/2 cup extra-virgin olive oil , plus more to brush on eggplant
Table salt and ground black pepper
1/4 cup lemon juice from 2 lemons
1/2 teaspoon grated lemon zest
2 medium cloves garlic , divided, minced or put through garlic press
1/2 teaspoon red pepper flakes
1 pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
2 large tomatoes , cored, seeded, and cut into 1/2-inch chunks
15 fresh basil leaves , shredded

1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, brush eggplant with olive oil to coat very lightly and toss with salt and pepper to taste. Either grill eggplant until marked with dark stripes on both sides, about 15 minutes, or broil on baking sheet placed 4 inches from heating element, turning once, until tender and browned, about 7 minutes; cool to room temperature.

2. Whisk lemon juice and zest, 3/4 teaspoon salt, 1 clove garlic, and red pepper flakes in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.

3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled eggplant, tomato, remaining garlic, and basil; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)


Chocolate Cashew Truffles

Ingredients
9 tablespoons (or 1/2 cup plus 1 tablespoon of whipping cream)
2 tablespoons butter, cut into 4 pieces
6 ounces semisweet chocolate, chopped
2 ½ ounces milk chocolate, cut into chunks
1/2 teaspoon vanilla
1 cup finely chopped cashews
Directions
In small saucepan over medium-low heat, bring cream and butter to a boil. Remove pan from heat. Add chocolates and stir until mixture is creamy and smooth. Add vanilla and stir.

Refrigerate until candy is firm enough to handle easily, about 2 hours. Form candy into 1" balls, then roll each in chopped cashews. Cover in plastic wrap and store in refrigerator until ready to serve.