Food & Wine

The age-old adage, "The way to a man's heart is through his stomach," is often overlooked in that it applies to both genders, not just one. Your partner will appreciate the time you invested to prepare a personal dish specifically for him or her, as well as its reflection of how you feel. And what better way to revel in the simple pleasures of life than to enjoy delicious food and fine wine in the company of the one you love? Below are three recipes to help you create a romantic dinner experience.

Baked Brie in a French Bread Wheel

This wonderful, melted Brie cheese with bread dough baked around it. Serve with fresh strawberries and apple on the side.

1 Pillsbury french loaf, pop and fresh bake
8 ounce wheel of Brie cheese
1/4 cup sliced almonds

1.) Preheat oven to 350 F. Lightly grease a 9 inch pie pan. Place Brie on bake pan. Take french bread loaf and stretch out to double the length. Wrap brie with french bread around the sides. Bake in oven following the directions for french bread.

2.) Half way through baking, sprinkle almonds evenly over the top. You need just enough time for almonds to toast. When done using a large spatula place on a large plate Then slice strawberries and arrange in a circle from outside of brie to the middle and place one on top.

Let cool for 5 minutes before serving.


Seared Rib Steak with Arugula

1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup chopped rosemary
3 tablespoons balsamic vinegar
Salt and freshly ground pepper
One 1-pound prime rib-eye steak, about 11/4 inches thick, fat trimmed
6 ounces arugula, large stems discarded
Lemon wedges, for serving

1.) Preheat the oven to 400°. In a small saucepan, combine 1/2 cup of the olive oil with the chopped rosemary and bring to a simmer over moderate heat. Remove from the heat and let stand for 10 minutes. Strain the oil through a fine sieve and let cool completely; reserve 1/2 teaspoon of the rosemary. Whisk the balsamic vinegar into the oil and season with salt and pepper.

2.) In a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steak with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes. Turn the steak, transfer the skillet to the oven and roast for about 8 minutes for medium-rare meat. Transfer the steak to a carving board and let rest for 5 minutes.

3. Toss the arugula with 1 tablespoon of the rosemary vinaigrette and mound the salad on 2 dinner plates. Thinly slice the steak crosswise and arrange it over the arugula. Sprinkle each serving with 1/4 teaspoon of rosemary and then drizzle with 1 teaspoon of the rosemary vinaigrette. Refrigerate the remaining vinaigrette for another use. Serve with lemon wedges.


Strawberries in Chocolate Shells With Raspberry Sauce

1/2 pint fresh strawberries
2 chocolate shells
1/2 cup raspberry sauce
1 cup whipped cream

Wash and slice raspberries. Fill Chocolate Shell half way with romance whipped cream (you can make a chocolate shell by coating the outside of a small round bowl/cup with melted chocolate - put in freezer for 20 minutes and then fill the bowl/cup with warm water to remove the shell) Next place strawberries on top and dribble raspberry sauce over top and on plate. Garnish the top with a dollop of whipped cream and mint leaf.

Raspberry Sauce

1 12-ounce packages frozen unsweetened raspberries, thawed, with juices
1/2 cup sugar

Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.)