Belated Valentine’s Day Post

Valentine’s Day was as fantastic as we planned. Not everything went according to plan (I made numerous last minute changes to our menu), but we had a wonderful evening together nonetheless. The evening began with a romantic round of Super Smash Brothers Brawl in which we battled our favourite video game characters for an hour or so while dinner was cooking. We played on a team against two computer-controlled characters. See… we did something co-operative, that’s romantic and coupley, right? Whether or not this is your ideal way to celebrate Valentine’s Day, we very much enjoyed the night in together, away from overly-crowded restaurants and prices that make us think we might need to drop out of school to pay for our dinner (Ok, so maybe I’m exaggerating a bit about the price of eating out once in a while).

The dinner, however, was one to remember for a while. Rib-eye steaks, roasted potatoes and carrots, and asparagus with a miso sauce. By the time we got half way through dinner, we decided that dessert (red velvet cheesecake) would have to wait until another day.

Rib-eye steaks au jus

These were some of the best steaks we have ever had at home. We don’t have a barbecue, so we tend to avoid making steak at home and prefer to enjoy it when visiting friends and family. The steaks were a bit on the expensive side, but I don’t regret splurging on an occasion! Also, the steaks were large enough that we enjoyed them over two meals.

The au jus recipe is adapted from a recipe at Steamy Kitchen. Despite making a few changes… it was so flavourful! I enjoyed the au jus more so that that which you would get at a typical pub. I wish I made more. For dipping with bread. For hot beef sandwiches. One of us may or may not have licked our plate clean before cleaning up the meal. I want more…

Ingredients

  • 2 rib-eye steaks (bone in) – approximate cost $12.00
  • 1 large sweet onion, diced – approximate cost $1.50
  • 3 carrots, sliced into quarters – approximate cost $1.50
  • 1 whole head garlic, broken into quaters (leave the skin on) – approximate cost $1.00
  • 1/4 cup of butter– approximate cost $.63
  • 1/2 cup red wine – approximate cost $1.00
  • 2 tablespoons beef bouillon – approximate cost $0.25
  • 1 cup water

Method

  1. Freeze the steaks (Yes, seriously, I was trying out a tip from The Kitchn).
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Heat butter in a frying pan and sear the frozen steaks (approximately 4 minutes per side).
  4. Combine beef bouillon and water in a bowl, stir until well-combined.
  5. In a large roasting pan, combine seared steaks, onion, carrots, garlic, and beef bouillon mixture.
  6. Bake for 1 hour (steaks will be medium to medium-well)
  7. Remove steaks to a cutting board and let stand while you prepare the jus.
  8. Strain the roast mixture into a pot, discarding the vegetables and keeping the liquid.
  9. Heat until the liquid boils and add the red wine.
  10. Boil jus mixture for about 10 minutes, or until it begins to thicken.
  11. Pour jus over steaks and serve.
Makes about 4 servings (approximate cost: $4.47 per serving).

Potatoes and carrots roasted with thyme

Yummy, yummy, yummy! These roasted vegetables were great as leftovers for lunch the next day.

Ingredients

  • 10 small red potatoes, halved – approximate cost $2.00
  • 3 large carrots, peeled and chopped – approximate cost $1.50
  • 1 tablespoon dried thyme – approximate cost $0.25
  • 1 teaspoon sea salt – approximate cost $0.05
  • 2 tablespoons olive oil – approximate cost $0.15

Method

  1. Preheat the over to 350 degrees Fahrenheit.
  2. Place all of the ingredients in a 9×13 roasting pan.
  3. Toss until the potatoes and carrots are well coated with thyme, sea salt, and oil.
  4. Bake for 45 minutes, turning the vegetables once after about 20 minutes.

Makes about 4 servings (approximate cost: $0.99 per serving).

Asparagus with miso sauce

Another recipe I am saving. I’ll be making this again when asparagus is in season in June. There’s nothing like buying asparagus fresh from a local farm. It is one of my very favourite vegetables.

Makes about 4 servings (approximate cost: $1.34 per serving).

Red velvet cheesecake

This cheesecake is very sweet and very rich. I had three bites and that was enough for me. Bryan’s first words after taking a bite were “Mmmmm this is fantastic!” If you like cheesecake and sweets, this recipe is a keeper. Make sure to plan ahead, there is a long period of time in which the cheesecake must cool.

Makes about 12 servings (approximate cost: $1.28 per serving).

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2 Comments

  1. kumu901

     /  February 17, 2012

    This is an awesome spread :)

    Reply
    • Thanks! It sure was difficult to make a decision about what would make an appearance on the table. I changed my mind so many times. :)

      Reply

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