Valentine's Day is today and the way we see it, you've got two alternatives. You can take your significant other to a schmancy restaurant filled with other people...or you can prepare a decadent dinner-for-two at home.
Don't know what to make? Allow Fabio Viviani to assist you. The Top Chef All Stars alum, restaurateur, cookbook author, and all-around hottie, has shared two Valentine's Day recipes. The beets tartar with poached lobster is sophisticated and decadent, while the strawberry risotto for dessert is simply over-the-top amazing. Pair with a few bottles of Prosecco and you've got a rose-hued dinner that's more intimate than any restaurant meal could ever be.
Beets Tartar, Citrus Olive Oil Poached Lobster
(takes about 45 minutes)
2 cups extra virgin olive oil
1 clove garlic
1 lemon (zest only)
4 sprigs fresh thyme chopped
1 lobster tail (shrimp is great substitute)
1large red beet, par boiled until fork tender
1 tablespoon shallots chopped
1teaspoon orange zest
1teaspoon Dijon mustard
1tablespoon white balsamic
For the lobster: Place the olive oil, garlic, lemon zest and two sprigs of thyme into a small pot and place on low heat. Once the garlic starts to sizzle than add the lobster, cook for about 5 minutes or until the lobster is cooked thru. Remove and set aside.
For the Beets: Dice the beets into small pieces so they resemble chopped tuna. Place them into a bowl and add the shallots, orange zest, mustard, white balsamic and 1 tablespoon olive oil, season to taste with salt and pepper.
To plate: Place the diced beets into mold or ramekin and place onto the plate, Decorate with the poached lobster and fresh herbs.
Strawberry Champagne Risotto With Candied Walnuts
(takes about 30 minutes)
2 tablespoons light olive oil
¼ chopped onion
½ cup Arborio rice
2 cups Champagne
5 sliced strawberries
2 tablespoons strawberry puree
6 caramelized walnuts
1 tablespoon grated parmesan cheese
1tablespoon extra virgin olive oil
Add the chopped onions into a small pot with the light olive oil. Sautee until translucent, add the rice and toast in the oil about 2 minutes. Add the Champagne ½ cup at a time until the rice is cooked. Next add the sliced berries, parmesan cheese, and extra virgin olive oil. Season to taste with salt and pepper, finish with candied walnuts and sliced strawberries.
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