Last updated : Thursday, June 25, 2009

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Divine Dating Recipes

Love ain't cheap! A dinner date alone can cost a fortune! After a pre-dinner drink or two and a three course meal, you could drop $200 bucks in no time flat. The good news guys is you can still impress her without taking out a loan. Food Network Chef Danny Boome says it's time to get creative ... and get cooking. So put your paycheck to good use (and even keep some to spare) with Danny's tested and approved recipes for romance.

Flaming Filet Mignon with Chive Butter

Ingredients Needed:

Butter:
1 stick butter, at room temperature
Coarse salt and freshly ground black pepper
1 bunch (10 to 15) chives, left whole

Steaks:
4 (8-ounce) filet mignon steaks
Salt and freshly ground black pepper
1 tablespoon olive oil
2 ounces brandy

Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape (or imagine rolling a sushi roll). Chives will be in the center surrounded by butter. Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.

Season the filets with a little salt and pepper. Heat a skillet on medium-high until the pan is hot then drizzle with olive oil. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambe. When the flames burn off, remove the filets from the pan. Remove butter from freezer and cut 4 coins and place one on each filet. Serve steaks while hot.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Prep Time: 30 minutes
Ease of Preparation: Easy
Average Price: $15

Potato Gratin "Boome-style"

Ingredients Needed: 

1 pound baby new potatoes
2 cups grated Gruyere cheese
1 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon freshly ground black pepper

Preheat oven to 375 degrees F

Put the potatoes with skins on into a large saucepan of cold, salted water, place the saucepan over medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.

Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. On a foil lined baking sheet place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.

Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Ease of Preparation: Easy
Average Price: $7

Pan-fried Asparagus with Shallots

Ingredients Needed:

1 tablespoon unsalted butter
1 large shallot, thinly sliced
1 pound asparagus, thinly sliced on the bias
Coarse salt and freshly ground black pepper

In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

Yield: 4 Servings
Prep Time: 5 Minutes
Cook Time: 6 Minutes
Ease of Preparation: Easy
Average Price: $3 per Pound

Molten Chocolate Baby Cakes

Ingredients Needed:
1/4 cup brandy or cognac
1/3 cup orange juice
1/2 cup dried cherries
6 ounces bittersweet chocolate, chopped
3/4 cup (1 stick plus 1/2 stick) butter, plus some for buttering the baking cups
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
6 teaspoons cocoa powder, for coating the baking cups

In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
Preheat the oven to 450 degrees F.

Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.

In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.

Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.

Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.

Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.

To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)

DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.

Yield: 6 Servings
Prep Time: 15 Minutes
Cook Time: 7-9 Minutes
Ease of Preparation: Easy
Average Price: $12

For more dating advice from Danny Boome, click here! 

 

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