Whole Wheat White Pizza with Shiitake Mushrooms, Caramelized Onions & Granny Smith Apples

Posted on June 2, 2015 by Granolafactory · Leave a comment

This pizza is awesome. I could stop writing and leave you with those four word, but I’ll elaborate. The dough has fantastic flavor and is light and fluffy. The sweetness of the caramelized onions and apples pare well with the sharpness of the cheddar and creaminess of the ricotta. After making this pie, you will begin may rethink the importance of tomato on pizza. I know that my wife, Lisa, now actually prefers this combo over the classic Margherita pie.

The first time you try shaping the dough it will be difficult. It still isn’t easy for me, and it’s given me appreciation for the skill that pizza makers have when it comes to their quickness in making perfectly-round pizzas. If you’d like a video tutorial on shaping the dough, check out this clip on YouTube. It’s slightly different from the technique I explain, but the fundamentals are the same.

Whole Wheat Pizza with Sharp Cheddar, Ricotta, Shiitake Mushrooms, Caramelized Onions & Granny Smith Apples

Ingredients

2 Whole Wheat Pizza Dough Rounds
1/2 lb Sharp Cheddar Cheese, grated
6 oz. whole milk ricotta cheese, strained
1/4 lb shiitake mushrooms, cleaned and sliced
1 Granny Smith apple, thinly sliced
1 medium red onion, thinly sliced
2 teaspoons white granulated sugar
kosher salt and black pepper
Fresh basil
olive oil
Parmigiano Reggiano, freshly grated
Special Equipment
Pizza Stone
Pizza Peel

Instructions

Preheat the oven and the pizza stone to 500 degrees fahreneit, or as hot as your oven will go, for at least one hour.

Prep Ingredients Ahead of Time

Caramelized Onions: heat tablespoon of olive oil a sautee pan over medium heat. Add sliced onions, stirring every few minutes to prevent burning. After 25 minutes of cooking time, add the sugar, give the onions a stir and cook for a few more minutes until the onions are caramelized. Season with salt and pepper.
Mushrooms & Apples: Remove the onions from the pans into a small bowl. Add another tablespoon of olive and heat the pan to medium heat. Add the mushrooms and sautee for 3-5 minutes until the mushrooms are soft and wilted. Then, add the sliced granny smith apples and sautee for another 3-5 minutes. Season with salt and pepper and remove the mixture to another small bowl.

Get your Pizza Station Ready

Create a pizza station that includes bowls full of olive oil, kosher salt, shredded cheddar, ricotta, onions, and the mushroom/apple mixture.
Have a small bow of flour ready for dusting your countertop
Have a small bowl of semolina flour ready for dusting your pizza peel.

Shaping the dough

When your dough is ready generously flour your work surface and place one round of dough in the center of the floured surface. Dust the dough lightly with flour.
Using your fingertips as if you were tapping piano keys, gently tap on the center of the dough to flatten it slightly, leaving a 1-inch rim untouched.
Pick up the dough, ball both of your fists, and with your fists facing your body, pace the top edge of the dough on your fists so the round stretches downward against the backs of your hands, away from them.
Move the circle of dough around your fists like the hands of a clock so the dough continues to stretch downward into a circle.
When the dough has stretched to about 10 inches diameter, lay it down on the flour-dusted surface.

Adding the toppings

Brush the rim of the dough with olive oil and sprinkle kosher salt over the surface of the dough.
Layer the dough with the cheddar, dollops of the ricotta, the onions, mushrooms and apples, making sure to leave a 1-inch rim with no topping around the edge.
Dust a pizza peel with semolina and slide the pizza peel under the pizza with one decisive push. You are less likely to tear or misshape the dough with one good push of the peel than several tentative pushes. Reshape the pizza on the peel if it has lost its shape. Shake the peel gently to determine whether the dough will release easily in the oven. If it is sticking to the peel, carefully lift one side of the dogh and throw some more semolina under it. Do this from a few different angles until there is semolina under the entire crust.
Open the oven door and slide the dough onto the preheated pizza stone. Again moving decisively, pull the peel toward you to leave the pizza on the stone.
Bake the pizza 10 to 12 minutes, cooking times vary depending on the power of your oven.
While the pizza Is in the oven, clear a space on a clean, dry cutting board to put the baked pizza on.
When the pizza is done, slide the peel under the crust and use tongs to help pull the pizza onto the peel. Then slide it onto the cutting board and top it with grated parmigiano, and a drizzle of olive oil.
Allow the pizza to cool for a few minutes and then cut it into 4 to 6 slices for serving.
Repeat this process with the second dough round.

http://blog.thegranolafactory.com/?p=1772

Whole Wheat Pasta with Seared Scallops and a Basil Pesto Cream Sauce

Posted on June 2, 2015 by Granolafactory · Leave a comment

Basil Pesto is a great ingredient to have on hand during the summer. Its easy to make in large quantities and freeze in ice cube trays so that it’s ready when you need it. One of my favorite recipes using basil pesto is a creamy pasta sauce. I add a bit of lemon zest to this sauce which compliments the fresh basil and cuts the richness of the cream. And if you’re feeling like making this meal an special treat, I suggest searing some large sea scallops and topping them on the pasta.

-Cal Virgilio

Whole Wheat Pasta with Seared Scallops and a Basil Pesto Cream Sauce

Yield: Serves 3-4

Ingredients

14 ounces whole wheat pasta
1 1/2 cup heavy cream
8-10 large dry sea scallops
1/4 cup basil pesto, more or less depending on our taste (see recipe)
2 shallots, minced
3 cloves garlic, minced.
1 teaspoon crushed red pepper flakes (optional)
3 tablespoons butter
Olive Oil
Zest of one lemon

Instructions

Prep scallops by patting them dry and seasoning with salt and pepper
Add 2 tablespoons olive oil to a large saucepan and heat to medium. Add the shallots and cook sweat them for 2-3 minutes until fragrant. Then, add the garlic and sautee for another minute or two.
Add the heavy cream and turn the heat to medium high. Season with salt, black and red pepper (optional). Bring the cream to a boil and then turn the heat down slightly.
Once the cream has thickened to the point where it coats the back of the spoon, turn off the heat and add the pesto, stirring as you add it. You want the sauce to have a light green color and be able to taste the basil. If sauce has gotten to thick, add a few table spoons of the pasta cooking water to thin it out. Season with more salt and pepper if needed.

Searing the scallops

While the cream is thickening, prepare a medium non-stick pan with a tablespoon of olive oil place the pan over high heat. Get the pan really hot but not smoking, and then add the scallops. Be sure to give each scallop space from the other scallops on the pan. Depending on how large your pan is, you may need to do this in two increments.
Sear the scallops on one side for 4-5 minutes and then turn to sear on the other side. After turning the scallops, let them sear for another 1-2 minutes. Then add the 1 tablespoon of butter and let it melt in the pan. Once melted, tilt the pan to form a pool of butter. Begin spooning the butter over top of the scallops to give them a "butter bath."
Once you've bathed the scallops in butter, turn the heat off and cover the pan with foil until ready for serving.

Pepping to serve the pasta

Now that you have your sauce ready, slowly add the pasta to the sauce pan, tossing the pasta as you go to coat it evenly with the sauce. Add a tablespoon of the pasta water to the pan, which will make the noodles slip through the sauce easier.
Once all the pasta has been added to the sauce, add 2 tablespoons of butter and the lemon zest to the pan, and toss once more to coat the pasta. The pasta should now be coated with the sauce and have a glossy appearance thanks to the butter.
Use tongs to portion the pasta into serving bowls. Top the pasta with 3 scallops and grated parmigiano.

http://blog.thegranolafactory.com/?p=1779

Whole Wheat Pasta

Posted on June 2, 2015 by Granolafactory · Leave a comment

This pasta recipe is adapted from Nancy Silverton’s “Mozza” cookbook. It’s easy to make and the pasta holds its shape after boiling and adding it to the sauce. If you’ve never had homemade pasta you are in for a treat. The flavor compared to dried boxed pasta is night and day. You could enjoy these noodles with nothing more than olive oil, fresh herbs and a dash of sea salt, but I recommend you pair them with our recipe for seared scallops and a basil pesto cream sauce.

-Cal Virgilio

Whole Wheat Pasta

Yield: Makes 14 ounces

Ingredients

1 1/2 cups whole wheat flour plus more for dusting
12 extra-large egg yolks whisked together in a medium bowl
Special Equipment
Kitchen Aid Mixer
Kitchen Aid Pasta Maker Gears

Instructions

Put the flour in the bowl of a standing mixer fitted with a paddle attachment and begin to run the machine at low speed. With the mixer running, add the egg yolks gradually, mixing until the dough comes together. Turn off the mixer and dust a flat work surface with flour. Turn the dough out onto the dusted surface, form it into a ball, and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky. Wrap the dough in plastic and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will begin to discolor).

http://blog.thegranolafactory.com/?p=1777

Whole Wheat Pizza Dough

Posted on June 2, 2015 by Granolafactory · Leave a comment

This is my favorite pizza dough recipe. It is from Nancy Silverton’s “Mozza” cookbook. The first time you make this dough, be sure to read the recipe ahead of time thoroughly and take note of the quantities and times for each phase of the process. The total time you’ll need from start to being ready to bake is approximately 4 hours. So be sure to start making the dough early in the afternoon so you’re ready to bake by dinnertime!

Whole Wheat Pizza Dough

Ingredients

23 ounces warm tap water
1 teaspoon dry active yeast
26 ounces whole wheat flour, plus more as needed
1 tablespoon medium rye flour
1 1/2 teaspoons wheat germ
1 1/2 mild-flavored honey, such as clover or wildflower
1 tablespoon kosher salt
Olive Oil

Instructions

Make the sponge: put 15 ounces of water and yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the wheat flour, along with the rye flour and wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly with plastic wrap. Set aside at room temperature (68 to 70 degrees) for 1 1/2 hours.
Uncover the bowl and add the remaining 8 ounces of water, 13 ounces of wheat flour and the honey. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note: the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away fro the sides at all, throw a small handful of flour into the bowl to make it less sticky.
While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Wrap the bowl as before. Set the dough aside at room temperature for 45 minutes.
Dust your work surface lightly with flour and turn the dough out onto the floured work surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough again and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.
Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rest for 5 minutes.
Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with the dishtowel and set them again at room temperature for 1 hour to proof the dough.

http://blog.thegranolafactory.com/?p=1768

Savor The Season: Spring Time Traditions

Posted on March 26, 2015 by Granolafactory · 2 Comments

As I mentioned in my last January Savor The Season, I am a recently retired high school culinary teacher. Can you believe that I have had the pleasure of teaching almost every adolescent in the school district during those 35 years! I was blessed with learning about their family customs and ethnic food traditions

Traditional cookie shapes

Large cookie for eggs

Great gifts!

Because I was beginning my own family, it became fun to adopt many of these traditional foods and start our own family traditions. It all began right before Easter when Joseph, a 7^th grader, brought me a beautiful big cookie wrapped in cellophane with a seasonal bow. He said it was something his family made every Easter and he wanted to share it with me. It was a buttery cookie wrapped around painted hard-boiled eggs. Of course, I sampled some of the treasure with a hot cup of coffee.

As I was a newlywed I unselfishly took the rest home for my husband. He proceeded to devour the remaining cookie and asked me, “What was that crunchy stuff around the egg?” Needless to say, he was surprised to find out that he ate the egg shell.

I think it is important to mention that my husband is of Italian/Russian decent. His father who was of Italian heritage passed away when my husband was young, so he was raised with the Russian holiday traditions and therefore NO Italian Easter cookies for him!

Fast forward 33 years later—I now have three sons and one beautiful daughter-in law. I’m happy to say our family celebrates many traditions, and of course, all of them include food. Just to name a few: the seven fish dinner on Christmas Eve, Saint Patrick’s day with scones and Irish soda bread, Faschnaut day with homemade doughnuts. And on Easter we celebrate the Russian traditions with Uncle George’s paska (Easter Bread) and Saint Nicolas Church’s homemade pierogies. The pierogies are delicious and made by hand by the church parishioners (see photos below). You name a holiday and we’ll cook some food to celebrate it!

Each one handmade

Parboiling complete~time to package

Ready for pick-up

“Family traditions counter alienation and confusion. They help us define who we are; they provide something steady, reliable and safe in a confusing world.

-Susan Lieberman

I hope throughout the years of teaching I’ve inspired my students to start their own family traditions. I always told them “you have no control over the family you were born into but you DO have control over the family that you one day create.” So, start you own family traditions, celebrate your culture and cook up some great memories!

–Suzanne Virgilio

The Menu

Italian Easter Cookies

Pastiera Napoletana

St. Nicholas Russian Orthodox Church

Saint Nicholas Russian Orthodox Church

Posted on March 26, 2015 by Granolafactory · Leave a comment

By Suzanne Virgilio

So far I’ve shared some of the Italian traditions of my family’s Easter meal, but this article would not be complete without offering some of the Russian foods that grace our holiday table. Unfortunately since my husband’s older relatives have passed, we celebrate our traditional holiday meal on the date set by Gregorian calendar. This year the date is April 5th. My husband and I, however, will observe the Orthodox date as well, which is April 12th.

While our meal is a cultural mix of family favorites it always includes the traditional:
• Hard-cooked eggs: great use of those colored eggs our children would make for the Easter Bunny. The eggs are sliced in half, seasoned with salt & pepper, drizzle of cider vinegar and shards of fresh horseradish.
• Fresh asparagus w/ pan roasted mushrooms
• Herb roasted leg of lamb
• Honey roasted ham
• Easter bread or Paska – made from what my husband can remember of his Uncle George’s recipe. A large buttery round loaf similar to a brioche, decorated with a dough-braided cross to symbolize the “Risen Christ.”
• Homemade pierogi – the highlight of any Russian holiday meal.

Potato/Sauerkraut Pierogi

Now, up to this point the suggestions of this menu might not be too threatening, however, the mere mention of HOMEMADE PIEROGI might send even the experienced cook running scared. Not to worry–those of us fortunate to live in the Lehigh Valley have several churches that continue the long-standing tradition of making these doughy purses of comfort.

Potato and Cheese Pierogi

Upon researching for this article I didn’t have to look far to find a treasured jewel in my own backyard: Saint Nicholas Russian Orthodox Church, located at 980 Bridle Path Road, Bethlehem, Pa. Like many in Bethlehem, I know of this church for its anticipated fall weekend celebration “Russian Days,” which takes place the first weekend after Labor Day in September. For 34 years Saint Nicholas Church has hosted this cultural event celebrating Russian food, music and faith. Homemade specialties include, borscht, potato pancakes, halupki, haloshki, and of course homemade pierogi, just to name a few.

No small potato operation

Link to the Russian Days Festival
The church workers make over 700 dozen pierogi for this festival alone.

As I started doing my research I learned these dedicated parish members do not stop the pierogi production when their yearly festival is over. They continue on most weeks throughout the year making and selling pierogi as well as seasonal favorites.

Dedicated workers, a labor of love

Pierogisare parboiled

Ordering Pierogi for Easter

Pierogi orders must be called in by Monday before noon, and pick up is on Wednesday at the church by 11 a.m.. The price is $6 a dozen. You may order potato, potato and cheese or potato and sauerkraut.

In addition to pierogies the church hosts a Friday Lenten fish dinner for eat in or take out. $10 for adults and $6 for children, but get there early since availability is on a first come basis. Paska is also baked during the Easter season and sold at the annual Russian Days festival.

St. Nicholas Russian Orthodox Church
980 Bridle Path Road
Bethlehem, PA 18017
610-867-0402
www.stnicholasoca.org

Italian Easter Cookies

Posted on March 26, 2015 by Granolafactory · Leave a comment

Italian Easter Cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 60 minutes

Yield: 3 -4 dozen individual cookies, depending on size

This recipe will also make 3 - 4 large egg filled cookies, again depending upon the size you create. To be honest, I ALWAYS double the recipe because they make great gifts. When my sons were young I would have an Easter egg hunt in our yard that would begin with each chid coloring an egg and placing it some cookie dough. The cookies would be baked while the egg hunt went on. Then each guest would take their frosted cookie home in addition to what remained of candies they hadn't yet devoured.

Ingredients

Cookie Dough
1 cup granulated sugar
1 cup butter - room temp, may use salted (2 sticks)
4 large eggs, room temp
1 Tbsp vanilla
1 tsp salt
4 tsp. baking powder slightly rounded ( or 1 Tbsp + 1 tsp slightly rounded)
4 1/2 cups flour
Frosting
2 1/2 c. confectioner’s sugar
1/4 c. milk or water or a little more to make frosting a thick drizzle
Colored nonpareils for decorating cookies
Optional - Hard cooked eggs decorated for the "Easter Bunny"

Instructions

Making dough
In a large bowl combine the room temp. butter and granulated sugar, mix with an electric mixer until very creamy and fluffy, about 5 minutes.
Meanwhile, crack eggs into a liquid measuring cup, add 1 Tbsp vanilla and with a fork beat to combine.
In a medium bowl combine the salt, baking powder and flour. Stir well to combine all ingredients
Now add egg/vanilla mixture to butter/mixture in four additions. Mix after each addition (add, mix;add, mix;add mix....)
After all egg/vanilla mixture has been added begin adding flour mixture. Again do it incrementally and mix after each addition. There is a lot of flour so dough will begin to become rather thick, but still a bit sticky. You haven’t done anything wrong, continue until all flour mixture has been incorporated.
Remove dough from mixing bowl, shape into a disk and wrap in plastic wrap to chill several hours or overnight.
Baking Cookies
This is where the fun begins. Collect a group of children to help, give them some suggestions on shapes and let them do the work
Remove dough from refrigerator
Preheat oven to 350 degrees, line baking sheets with parchment paper
Dough will be very firm so use a bench knife to divide dough into smaller pieces to make it easier to work with.
Once each cookie is shaped place on parchment.
Cookies will “puff” a bit but don’t really spread too much. Just be sure to place the same sizes cookie on each tray as bigger cookies will will take longer to bake, thus leaving the smaller ones to burn.
Once you have a tray assembled place in preheated oven and set timer for about 8 minutes for small cookies, 10 minutes for slightly larger ones
While cookies are baking prepare frosting
Cookies are done when slightly firm to touch and when lifted from tray slightly brown on bottom. ( Remember they will continue to bake for a few minutes once removed from oven.
Frosting
In a medium bowl combine the confectioner’s sugar with 1/4 c. milk. Stir to combine, mixture will be fairly thick. Allow to”rest for a few minutes and stir again, adding the vanilla. the frosting has probable become a little thinner however if still very thick add a small amount of milk to form a thick drizzle

http://blog.thegranolafactory.com/?p=1641

Pastiera Napoletana

Posted on March 26, 2015 by Granolafactory · Leave a comment

Pastiera Napoletana is a sweet wheat berry and ricotta pie that originates in Naples, Italy. It is a traditional dessert served on the Easter Holiday in many Italian families.

While this recipe is a bit “labor intensive” because of the 4 components, it can be made well in advance and frozen until the day before serving. If you make one, you may as well make a few, as your guests would be very grateful to enjoy the next day!

Notes

Allow yourself 2 days for making this cake, one for the prep and the other to assemble and bake. Wheat berries may be purchased at a health food store, orange flower water at a middle eastern grocery.

Soak wheat berries overnight

Drain refrigerated ricotta overnight

Pastry cream, ricotta & wheat berrys

Cutting lattice

Lattice work

Rolled base dough

Fresh out of the oven!

Pasta Frolla

Wheat berry

Pastry cream

Ricotta mix

Pastiera Napolentana

Ingredients

Pasta Frolla (sweet pastry dough)
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter
1 egg with 2 Tbsp water or milk
Egg wash
1 egg
Pinch salt
Cooked Wheat Kernels
1/2 cup hulled wheat kernels
1/2 teaspoon salt
1 Tablespoon butter
Pastry Cream
3 Tablespoons sugar
2 Tablespoons flour
1/2 cup milk
1 egg
1 teaspoon vanilla extract
Ricotta filling
1 cup fresh ricotta - strained overnight
1/4 cup sugar
2 eggs
1/2 teaspoon orange flower water (optional)
1/2 cup diced candied orange peel
pinch cinnamon ( optional)

Instructions

For the Pasta Frolla, combine the dry ingredients in a mixing bowl. Rub in the butter with fingertips making sure the mixture remains cool and powdery. Beat the egg and milk together with a fork and stir into the dough. Continue stirring until the dough begins to pull together. Knead dough lightly on a floured surface, shape into a disk and wrap in plastic wrap. Chill dough.
Soak the wheat in water and cover overnight if possible. Drain the wheat and place in a pan with salt and water to cover by 3 to 4 inches and simmer until tender, about 2 hours. Add water as necessary to keep from drying out and sticking. Cool and refrigerate until needed.
For the pastry cream, combine sugar and flower in a small sauce pan. Stir well and slowly add milk, whisking until smooth. Whisk in the egg. Cook over low heat, stirring constantly until the pastry cream thickens and comes to a boil. Boil, stirring constantly, about 30 seconds. Remove from heat and stir in vanilla. Press plastic wrap against the surface and chill.
To assemble the filling, beat ricotta to soften it, beating in the sugar. Beat in eggs and remaining ingredients. Stir in the cooked wheat and the pastry cream.
Butter a 9-inch cake pan, 2 inches deep.
To assemble, cut off 1/3 of the Pasta Frolla and reserve it. Roll the 2/3 of the dough into a 14-inch disk and line the prepared pan with it. Allow the dough to hang over the edge of the pan. Pour in the Filling and sprinkle with cinnamon. Roll the remaining 1/3 of dough into a 10-inch square. Cut it into 10 1-inch wide strips. Paint the strips rim of dough in pan with egg wash, and adhere 5 strips in each direction, forming a diagonal lattice. Trim away any excess dough and push down dough so it does not hang over pan.
Bake at 350 degrees for about 45 minutes, until the filling is set and pastry is light golden.
Cool in the pan before unmolding. Unmold by inverting the pan onto a flat plate, lift off pan and reinvert pastry so it is right side up.
Serve at room temperature.

http://blog.thegranolafactory.com/?p=1645

Savor the Season: Cooking For Valentine’s Day

Posted on February 10, 2015 by Granolafactory · Leave a comment

By Cal Virgilio

The first meal I ever cooked for a female was on Valentine’s Day. I must have made a good impression because five years later that female, thankfully, became my wife.

Left: Lisa and me together in college at The University of Richmond in 2009. Right: The two of us dancing at our wedding in June 2013

In February of 2008, I had just started dating Lisa. I wanted Valentine’s Day dinner to be great. I didn’t have a car when I was in college at Richmond, so two weeks before the big day I took the bus downtown and walked the streets looking for the best restaurant to take her to dinner. I must have walked five miles that day looking for restaurants. I saw a few good places, but all were booked for Valentine’s Day.

On to plan B: cook dinner for Lisa. My sophomore year, I lived in a dorm on with nothing but a refrigerator. The atmosphere was not exactly a romantic setting. Fortunately, my friends allowed me to use their apartment for my special meal. Let the planning commence!

I wanted to WOW Lisa with this dinner, but I knew my friends who had the apartment didn’t cook and wouldn’t have much kitchen equipment. I was going to have to keep the meal simple, but elegant.

When it comes to simple and delicious food, there is nothing better than steak, especially Filet Mignon. It’s a beautiful cut of meat that I think is best cooked by searing on the stove top and finishing in a high-heated oven. I knew of a great butcher shop in Richmond, Belmont Butchery, that would cut steak to my liking and had incredible grass-fed beef. The perfect Valentine’s Day dinner was coming together!

I called my mother, Suzanne, to get her thoughts on making the meal special. She had the great idea of shipping me her silverware, candles, placemats and pewter plates to use for the dinner.

Everything was set for the big night. When Lisa arrived, I began searing the steaks. After searing, I put the pan into the oven at 450 degrees. Now remember, this was the first meal I had ever cooked for a girl. It was also one of the first meals I had ever cooked for anyone! A mistake was bound to happen, and sure enough it did.

When I went to grab the pan from the oven, I forgot to wear an oven mitt. After two seconds of holding the pan handle, the burning sensation set in. Lisa was sitting at the table in the other room when she heard me scream and let go of the pan.

Luckily, I was able to play it cool through the rest of the evening. Sure, the burn hurt like hell and left a nice blister on the palm of my hand for the next week. But the steak turned out great and Lisa loved the evening. I’d say that was a mission accomplished!

We’ve been together ever since that night, and while we’ve celebrated many Valentine’s Day dinners at restaurants, that first evening and home-cooked meal stands out above the rest.

So if you’ve waited too long to make a reservation for Valentine’s Day, I recommend cooking Filet Mignon along with an easy appetizer and a few simple sides. Cooking at home will also allow you to splurge on a nice bottle of wine, something like a Napa Cabernet or rich Bordeaux. The meal will be delicious and more memorable than any table for two at a restaurant.

Just remember to wear an oven mitt when pulling the pan from the oven.

The Menu

Goat Cheese Crostini with Fig Compote

Steak Au Poivre with Creamed Spinach and Double-Stuffed Potato

Chocolate Budino