We had a wonderful meal on Valentine's Day evening, and we also had fun preparing it together. The menu was grilled veal chops, baked mashed potatoes with gruyere and sage, and baked fennel.
Sage-Gruyere Baked Mashed Potatoes:
4 large potatoes
2 c. grated gruyere cheese
about 20 sage leaves
2 T. butter
Peel and cut potatoes. Boil until tender. Meanwhile, fry some sage leaves in butter til browned. Mash the potatoes with some butter and milk. Add salt and pepper, and stir in 1 1/2 c. grated gruyere. Place half in buttered baking dish. Add half the sage. Put remaining potatoes on top, and top with remaining 1/2 c. of cheese and the rest of the sage. Bake at 375 for 25 minutes.
For the fennel, we used Lidia's recipe for "Finnocchi alla Parmigiana con Prosciutto".
Brad and I work very well together in the kitchen. He is the perfect sous chef, as he follows directions, and does whatever I ask him to do. He loves his knives, and is happy to prep!
Veal: I marinated the chops in the morning with lots of rosemary, garlic, olive oil , sea salt and black pepper. Brad grilled them to a perfect medium rare.
Potatoes: Brad peeled and I cut and boiled the potatoes. I fried the sage, he grated cheese and mashed. I layered the potatoes.
Fennel: Brad is a great fennel cutter! I blanched them while he cut the prosciutto.
Dessert? Of course! But this is my department. I made this on Friday, when Brad was flying home from Seattle. I usually make him something chocolate for Valentine's Day, but Brad requested something we would both eat - an ice cream pie. I made a chocolate cookie crust, and used Dryer's Butterfinger ice cream, combining two of our favorite flavor combinations: chocolate and caramel!
It was quite a memorable feast! Back on the soup diet now!