Cooking For Your Valentine

You could go out for dinner next Saturday night -- that would be Valentine's Day. In that case, hopefully you've already made your reservation. Restaurants are usually crazy on the 14th, but with it falling on a Saturday this year, expect everyone and their brother to crawl out of the woodwork looking for a romantic night out.

So why not stay in? Many of us have got all day to tinker in the kitchen. And if you're lucky enough to have a significant other that likes to cook, too, then spending the afternoon or evening in the kitchen putting together an amazing meal just might make for the perfect date.

As for those of you with thoughts of creating the perfect meal for your loved one, the question is this: how do you do so without spending most of the evening in the kitchen, sweating and swearing, while your Valentine flips through magazines and sips wine in the living room?

I posed this question to a couple of local chefs -- Maribel Linfield and Kirstie Herbstreit, both of whom offer hands-on cooking classes in the region, including some this week geared specifically toward the Valentine-minded.

Both emphasized the same things -- make-ahead dishes that are simple and feature quality ingredients.

"It doesn't have to be stressful or cost a lot of money," says Linfield. "Something as basic as mashed potatoes is perfect. It's a simple food treated with love and respect."

That said, she also advocates staying away from meals that are too heavy. Nothing ruins the Valentine's mood like a lead belly and an encroaching case of heartburn.

"Stuff that you can make ahead is number one," says Herbstreit, whose Valentine's clients learn to make a do-ahead meal of roasted chicken with savoury brie bread putting.

"Often it's the simple dishes with very few ingredients that you get the most satisfaction out of, anyway. It's also fun to splurge on a special ingredient, like a real vanilla bean or a really good cheese. That sort of thing can make all the difference and it's where people get the wow factor. It makes a home meal a little bit more special."

As for getting organized ahead of time, make lists, order meat or fish ahead of time from your butcher or fishmonger and make anything ahead of time that you can. Soups, says Herbstreit, often taste better when done ahead. Desserts like custards benefit from being refrigerated for several hours, and sides like scalloped potatoes taste great reheated.

As for the main event, both Linfield and Herbstreit say beef or salmon wrapped in phyllo or puff pastry (like Beef Wellington) are ideal dishes. You can wrap the meat or fish ahead of time and pop it in the oven when the time comes.

Whatever you decide on, says Linfield, keep the champagne flowing and remember: "The good thing about trying something new is that you're with someone you care about."

Here is Kirstie Herbstreit's recipe for Beef Welly Bites, a lovely little appetizer whether you make them for your sweetie next weekend or take them to a party some other time.

To make ahead, prepare them through step three, then stash them in the fridge or, if you're really working ahead, freeze them.

Beef Welly Bites 

Makes about 24

1 cup cremini or other mushrooms, finely chopped 

1 tbsp butter, divided 

1 lb beef rib-eye steak 

kosher salt and freshly cracked pepper 

2 sheets store-bought puff pastry, thawed, but cold

1 egg, lightly beaten 

1 shallot, finely chopped 

1-1/2 tbsp whole-grain mustard 

Splash of white wine (optional) 

1/2 cup 35% cream 

arugula or mixed greens (for platter) 

1. Pre-heat oven to 400 F. In a small saucepan, melt half the butter and sauté mushrooms until soft; set aside. 

2. Slice the rib-eye steak into cubes, about 2 cm by 2 cm and sprinkle with salt and pepper. 

3. Cut puff pastry into squares, 3 cm by cm. Place a small dot of the mushroom mixture in the middle of the pastry and top with beef cube. Brush egg wash on the sides of the pastry and ‘pinch’ pastry together at the top.

4. Place on a parchment line baking sheet and bake until nicely browned, about 8-10 minutes.

5. Meanwhile, prepare sauce by sautéing the shallot in the remaining butter until soft. Add mustard and wine, if using; stir once. Add cream and reduce by half.

6. Plate bites on platter on top of greens; drizzle with sauce or serve on the side in a small dish.