Delicious Date Night Recipes

AppId is over the quota
AppId is over the quota
by Jen Foley • photography by Two Eagles Marcus

As much fun as it can be to go out to a nice restaurant for date night, getting in the kitchen and preparing a meal together is a wonderful way to rekindle your connection and spend quality time together. Pour a glass of wine, put on your favorite music and make something delicious.

8 ounces salmon, cooked1 egg1/3 cup mayonnaise2 tablespoons Dijon1/2 small red onion, minced1/2 red bell pepper, minced1-2 cloves garlic, minced1/4 cup fresh parsley, chopped1/2 cup panko breadcrumbs1/2 teaspoon salt1/4 teaspoon black pepper1/8-1/4 teaspoon cayenne pepper1/2 pound baby spinach leaves1/2 avocado, dicedFresh cilantro, for garnish2 tablespoons olive oilUsing a fork or your hands, flake the salmon into a medium bowl. Add the remaining ingredients, excluding the spinach, avocado, cilantro, and oil and mix with your hands until the mixture comes together. Roll the mixture into four balls and gently press them into patties about 1/2 inch thick. Place the patties in the refrigerator for about 30 minutes.

Heat oil in a skillet over medium heat and cook the salmon cakes for about 4-5 minutes on each side, or until golden. Serve over a bed of spinach topped with the chopped avocado, cilantro, and aioli (recipe to follow).

makes about two cups

1 egg, pasteurized2 egg yolks, pasteurized2 crushed garlic cloves1 tablespoon mustard1/4 cup lemon juice1/2 cup extra virgin olive oil1/2 cup canola oil1/2 small can of chipotle chilies1 small red onion, finely choppedIn a food processor or blender, combine the egg, egg yolks, garlic, mustard, and lemon juice. Process until smooth. With the machine still running, add the olive oil and canola oil in a slow stream and blend until the mixture emulsifies to the consistency of mayonnaise. Add the chilies and onion and blend until smooth.

3 ounces bittersweet chocolate1/2 cup milk1/3 cup plus 1/2 cup heavy cream2 large egg yolks1 1/2 tablespoon granulated sugar1/2 teaspoon plus 1/4 teaspoon vanilla extract1/2 teaspoon instant coffeeA pinch of salt1 tablespoon powdered sugar1 cup fresh raspberriesIn a small saucepan, heat the milk and 1/3 cup cream until just hot. Off the heat, add the chocolate and stir until melted.

In a bowl, whisk the egg yolks, sugar, 1/2 teaspoon vanilla, coffee, and salt together until the mixture is pale yellow. Add a ladle full of the milk mixture to the eggs and whisk. Slowly pour the egg mixture into the remaining milk. This process is called tempering and helps guarantee that the eggs don’t scramble when they touch the warm milk. Whisking often, return the mixture to the heat and cook until just thickened.

Pour the custard through a fine mesh sieve to guarantee no lumps have formed. Pour the custard into two ramekins and refrigerate until firm, about 2 hours.

In a separate bowl, beat the remaining cream until it forms soft peaks. Add the remaining vanilla and powdered sugar and beat to combine. Serve the pots de cr?me topped with whipped cream and fresh berries.

The majority of our memorable experiences have one thing in common; there was food involved. Keeping this is mind, try using those memories to create a menu for a date night with your partner. This particular appetizer is one that my husband and I love to enjoy while we reminisce about a trip we took to Paris several years ago. In Paris, we’d stop at a market to buy a bottle of wine, some meat and cheese. Then, we’d drop by the Patisserie for a baguette fresh from the oven and take our groceries to a park or a bench where we’d enjoy our picnic while watching the world go by. Think of your own happy memories when deciding on your menu!

1 baguette4 ounces prosciutto, thinly sliced4 ounces soft, French cheese, life Brie or CamembertFresh fruit, like grapes or figsChoice of French wineArrange the food on a platter and enjoy with a glass of wine.

Jen Foley is a professional chef and a new mom based in Grand Rapids. You can find her online at www.chefjenfoley.com.

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