San Valentino Home Lovin'

For Valentine's Day this year, Jamie and I were going to go to a fancy tapas restaurant in Madison, and although the 5 course menu sounded amazing, we decided to save the $200 and do Valentine's Day dinner at home. Plus, crab legs are always on sale on V-Day! Only eight bucks per pound at Copp's! 

So instead we had a romantic dinner at home with way too much food, documented below. 

I also made creme brulee for the first time! It was much easier than I thought it might be.

Salad w/ avocado, bleu cheese, real bacon bits, croutons, tomato, carrot, and sunflower seeds.

Broiled asparagus w/ olive oil and lemon (and an unhealthy amount of salt). 

Filet mignon (grilled to medium-rare perfection by Jamie) and horseradish mashed potatoes.

Did you know you can do crab legs in the microwave?!?! Wrap in damp paper towel and zap for 1-3mins depending on your amount! I found them much less waterlogged than attempts in a stove top kettle.  

Coconut creme brulee. 

Horseradish Mashed Potatoes 

(serves 6)

2 lbs russet potatoes

3/4 c sour cream

3/4 c whole milk

1/4 cup butter

4 tsp prepared horseradish

Peel potatoes, cut into chunks. Boil 15 mins or until tender. Mash with all ingredients plus salt and pepper. 

Coconut Creme Brulee (adapted from The Dusty Baker)

(serves 4) 

4 large egg yolks

2 large eggs

1/2 C white sugar plus more for dusting

1 C full fat coconut milk

1/4 tsp almond extract

Preheat oven to 300° F.  Boil a pot/kettle of water. 

Whisk eggs, egg yolk, sugar and almond extract until creamy and smooth.  Add coconut milk and blend until smooth.

Pour into 4 ramekins.

Place in a glass or ceramic baking dish. Pour the hot water around the ramekins until it comes halfway up the ramekins.

Bake for about 40 minutes, until just slightly jiggly in the middle.

Cool until ready to serve or chill until cold.  When ready, sprinkle with about 2 tsp white sugar and torch until crispy and brown. If you don't have a torch you can put them under the broiler... just watch closely!