Even though we were both pretty busy last week with work and school, S. and I carved out some hours on Tuesday to celebrate Valentine’s Day together. I did what I do best: cook; and she did what she does best: set the mood for romance.
While she set the stage upstairs I worked in the
kitchen and in less than an hour made up a tasty ahi tuna and strawberry salad with heart of palm and zesty orange vinaigrette, her favorite honey-glazed smoked salmon with white lentils and asparagus sauteed in more orange vinaigrette with a kumquat relish on top, and chocolate-dipped strawberries paired with Rose Regale sparkling wine. Originally I was going to make creme brulees, but time escaped me.
The only thing I’d change would be using brown sugar to make the relish. It caused the bright orange kumquats to darken too much. They still tasted great, but I really wanted that splash of color to offset the green asparagus.
