Whether you’re cooking for your significant other, your girlfriend or your kids, we’ve come up with a special menu to make your Valentine night in, extra special. Pull out the nice china, chill the bubbly and make the cooking part of the event. What’s better than stirring, sipping and hanging out together in the kitchen? Don’t say dinner at your favorite restaurant! Because…well… Covid-19…sad face! Let’s cook!
This is the perfect snacking alternative to the charcuterie board. It’s packed with flavor and can be made in advance. We use a mandolin, a staple in the WF kitchen, to slice the beets paper thin. We also dehydrated our beets to make this chip. It’s the perfect way to keep from cooking away all that flavor and nutrition and can be used to make other types of veggie chips, like kale. We’ve linked our favorite tools for you to test out. *No need to spend hundreds of dollars on an expensive dehydrator. This inexpensive Salton one that has been used in our kitchen for years.
Combine the beets in a bowl with a drizzle of olive oil and sea salt. Ensure that each slice is coated. Without overlapping, individually add the beets to the dehydrator trays and set at 130F for 7 hours.
Cut the small tops of the whole garlic and drizzle with olive oil. Wrap tightly in aluminum foil, and roast in oven for 30 mins at 400F. When slightly cooled, pop out the individual cloves from skin.
In a food processor, combine the rinsed and drained white beans, the rosemary, large stem removed, the roasted garlic, a drizzle of good quality olive oil, sea salt and pepper. Pulse mixture on high and a creamy texture is achieved.
Serve dip with the beet chips!
This can be made earlier in the day and served as a snack while prepping risotto. Store dip and chips in separate containers.
Roast beets. (This step can be done earlier in day to save time at preparation.) Wrap beets, skin on, in aluminum foil and roast in 400F oven for 45 mins-60 mins. Once cooled, easily remove skins and mash in a bowl with a drizzle of olive oil and sea salt. Set aside. (We strongly recommend the use of gloves for this step too!)
Lightly simmer chicken broth as you make your risotto in another pot.
Over medium-high heat cook the onion with the olive oil and 1 tbsp of butter until golden, a few minutes. Add the rice, and continue to cook and stir, toasting the rice, until fragrant and slightly golden.
Add the white wine, and stir while all the liquid is absorbed. Reduce heat to medium-low and start ladling in broth, stirring frequently, allowing the rice to absorb all the liquid before adding the next round of broth. Continue this step until the risotto is cooked al dente and has a creamy texture. This will take about 20 minutes from when you first started adding the broth.
To finish, add the butter, grated cheese and mashed beets. Stir until all the flavors and coloring are combined.
Garnish with scallions and beet chips (recipe to follow) and serve hot.
Whether you are celebrating a romantic dinner for two or enjoying our feast with the family – chocolate fondue is a sweet way to savour the moment.
Heat the cream with a pinch of salt over medium heat in a small saucepan until tiny bubbles show and begins to lightly and slowly simmer.
Remove from heat, add the chocolate, and whisk until smooth and full incorporated.
Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
Wear gloves when handling the beets!
Sip wine while stirring!
Taste test risotto before serving, nothing worse than risotto that’s too al dente or too mushy!
If using a mandolin for the first time, watch those fingertips…it’s sharp!
Keep your eyes on the cream while heating and whisk in the chocolate quickly!
Smile and Happy Love Day!