Happy (belated) Valentine's Day, Thyme for Wine readers. Let me start off by introducing myself. I'm Doug. By now, you all know what I eat on a daily basis. I wanted to do something fun for the love of my life on Valentine's Day. Becky, in my opinion, is a professional chef. I don't know what I was thinking, but I decided to plan an entire meal and cook her dinner despite my lack of talent in the kitchen. This is my first blog post (and probably my last) but I wanted to share it with you. I did a little investigating in her cookbook, Always Superb - Recipes for Every Occasion, and found a nice combination for a romantic Valentine's Day dinner. Becky and I enjoy cooking meals together in the kitchen. I'm pretty much there for moral support, but on Valentine's Day, the roles were reversed!
Look for these recipes in the next few days...
Romantic Dinner for Two
Mixed baby greens sprinkled with dried cranberries, toasted pine nuts, freshly grated Parmesan cheese, and drizzled with a balsamic-dijon vinaigrette
Soy and ginger-marinated fresh sea bass broiled to perfection and served over steamed jasmine rice
Farm-fresh asparagus drizzled with olive oil, salt, pepper, and a hint of lemon, roasted until al dente, sprinkled with Parmesan cheese