Clarke’s Chef Brittany Offers Valentine Dinner Recipes That Make Dining In a Treat
With snow in the forecast, many are trying to decide whether to keep those Valentine restaurant reservations or whether they should plan an evening at home. For Clarke’s Chef Brittany Williams, there’s really no dilemma. She and her fiancé have spent 10 Valentine’s Day celebrations together and they have only eaten out twice in those years…simply because she loves to cook Valentine dinner at home.
In the spirit of sharing love through wonderfully prepared food, Chef Brittany offers the following recipes for simple, wonderful Valentine’s Day options for this weekend. She says they are super simple and make you look like a rock star…what could be better for Valentine’s Day?!
Braised Beef Short Ribs
This recipe is one to keep on hand for couple of reasons.
1.) It is so warm and comforting, especially on a cold winter day.
2.) This recipe can easily be adapted to feed 2 people or a crowd.
3.) A meal done in one pot, a “one pot wonder” if you will, the side dish to go along with it doesn’t need to be fancy, just keep it simple. There are three different ways to prepare this dish, no matter what Wolf appliances you have, there is a method for you. And the best part? This meal reheats perfectly in the Wolf Convection Steam oven!
- 4 bone-in beef short ribs (approx. 2.5-3 pounds, you can also use boneless if you wish)
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon freshly ground black pepper (plus more to taste)
- 4 large carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 1 medium onion, roughly chopped
- 6-8 garlic cloves, just “smashed” with the back of your knife
- 1-2 tablespoons vegetable oil
- ¾ cup red wine
- ¾ cup beef stock
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Cooking Method 1:
Preheat Wolf Electric oven to Convection Roast 300°
In a large bowl, season short ribs with salt and pepper, rubbing them with your hands to ensure evenly coated.
Heat a large, heavy bottomed pot (such as a Dutch oven) over medium high heat. Once hot, add oil and heat.
Add the ribs; you will know if the oil is hot if you instantly hear a sizzle! Brown ribs on all sides, 1-2 minutes per side. Once browned, remove and set aside (back in the bowl is fine).
Reduce heat to medium-low and add vegetables. Sautee 2 minutes until slightly cooked and starting to be come translucent. Add wine, stock, and dried herbs. Remove from heat and replace beef. Place the lid on and place into preheated oven.
Cook 2-3 hours until fork tender! This is great served over simple mashed potatoes, rice or even creamy polenta! Enjoy!
Cooking Method 2:
Instead of using the oven, you can just keep this dish right on the cook top and cook on low heat (barely a simmer) with a lid until fork tender. Follow the recipe and instead of popping in the oven, turn down the heat to low and cook for 2-3 hours until fork tender.
Cooking Method 3:
Another option would be to use the “Braising” mode under the Gourmet modes in the Convection Steam Oven. Follow recipe as usual. Instead of placing meat back in with vegetables and cooking in the Dutch oven, transfer meat, vegetables and all other ingredients to a shallow baking dish. Press “ok” button, select “Wolf Gourmet” and scroll down to A7 for “braising meats” press “ok” and follow the prompts for your desired doneness.
If your sweetheart is not the red meat lover, then here’s a seafood option
that delicious and easy to make for two Valentines…
Baked Cod with Cracker Crumb
This dish is such a New England staple and certainly something that was familiar to me growing up! The combination of flaky fish and buttery crumb topping is great for a special occasion or just a week night dinner. This dish is easily downsized for 2 people, simply decrease amount of fish and crumb topping recipe in half.
- 2 pounds fresh Cod cut into 4, 8oz portions
- ¼ cup white wine
- Juice of 1 lemon
- Salt and pepper to taste
For the crumb topping:
- 1 sleeve butter crackers (such as Ritz crackers, about 37 crackers) crushed
- Zest of 1 lemon
- 1 stick of butter, melted
- 1 teaspoon Old Bay Seasoning
- ¼ cup chopped parsley
- ¼ cup chopped dill
Preheat Wolf M-Series. Select “Gourmet” > Fish > Filet >Breaded > Start
Prepare crumbs; gently mix dry ingredients, drizzle in butter and gently toss to combine.
In a shallow, 9×13 baking dish, place fish, skin side down, and add wine and lemon juice. Sprinkle each piece with salt and pepper.
Evenly distribute crumb topping over each piece of fish. Insert probe end of temperature probe into the thickest piece of the fish.
Once oven is preheated place baking dish on rack position 4. Set internal temperature to 145°. Once temperature has been reached, serve over simple mashed potatoes and steamed asparagus.
We wish you a wonderful Valentine’s Day wherever your share your romantic dinner! And if these recipes have whet your appetite for learning more about how Wolf appliances can enhance your cooking and make you look like a rock star in the kitchen, call for an appointment to set up your Test Drive and cook on them yourself.