Valentine’s Day Recipes, Week #3: Four Courses with Virtual Potluck and Taste

Nobody wants to spend their whole night in the kitchen on Valentine’s Day. You want to cook, present, eat and get on with the canoodling– am I right? In this, our final V-Day menu we show that cooking at home on Valentine’s Day doesn’t have to be super labor intensive — just scrumptious.

The four courses we’ve have paired here are easy for most anyone to make but still elegant and tasty. Sometimes simplicity is the key.

Each week, four of our 12 bloggers has put their best food forward as part of a 4 course “Lovers Feast” and what Valentine’s Day is complete without a TASTE-y libation? We teamed up with Otis over at Taste on The N8tion.com for custom cocktails to go with each course — they even whipped up some yummy non-alcoholic beverages for those of you who don’t imbibe (See week 1.)

BONUS: Here’s my favorite SNL sketch for this time of year, “The Lovers,” featuring Christopher Walken: http://www.nbc.com/assets/video/widget/widget.html?vid=275058

 

Final Valentine’s 4 Course Lover’s Feast Menu

APPETIZER: Milisa at Miss in the Kitchen serves up sensually Creamy Mushroom Egg Rolls

INTERMEZZO: Donna at Cookistry: Flowered Cheese Course (an array of tasty cheeses with a touch of romance)

ENTREE: Here on The GrooVy Foody: Steak Frites with Gorgonzola sauce, caramelized onion and sauteed mushrooms

 

 

DESSERT: Nelly at Cooking with Books brings sumptuous Hot Chocolate Poached Pears

Valentine’s Day Recipes Week 2: Four Courses with Virtual Potluck and Taste

Will Ferrell and Rachel Dratch enjoying a Lover's Feast on SNL

As I shared with you last week, Virtual Potluck is coming together to show you how to make more than just reservations for Valentine’s Day this year. Each week, four of our 12 bloggers will be putting their best food forward as part of a 4 course “Lovers Feast” and what Valentine’s Day is complete without a TASTE-y libation?

So we teamed up with Otis over at Taste on The N8tion.com to make us custom cocktails to go with each course — they even whipped up some yummy non-alcoholic beverages for those of you who don’t imbibe (see week 1.)

About Taste on The N8tion

Taste is a new mixology show that features cool cocktails from the common guy. From the creative minds at N8tion.com, our resident “booze head” Otis showcases classic and not-so-classic cocktail recipes. Who is Otis???? We found him under a bar in downtown Atlanta nursing a Corona while holding a box of Krispy Kreme doughnuts. No seriously, after tending bars for countless college parties, he honed his bartending skills in local taverns on the nights he wasn’t moonlighting as a bouncer. Taste is a product of N8tion.com, an independent television and radio network founded by brothers Myron and Otis McDaniel.

This week’s participating VP blogs:

Check them all out and keep an eye out for next week’s last 4 course Valentine’s Day Menu.

APPETIZER: Tara at Foodie brings us Herbed Smoked Salmon Mousse Croûte — smoked salmon mousse on a grilled toast drizzled with white truffle oil and sprinkled with fresh herbs.

INTERMEZZO: Right here on The Groovy Foody look for Pomegranate, Beet Root and Blood Orange Savory Sorbet served with goat cheese, thyme and crushed almonds.

 

ENTREE: Susan at 30AEATS  Brings on a sexy, Creamy and Savory Fondue (using lobster and beef)

 

 

DESSERT: Theresa at Food Hunter’s Guide whips up a Chocolate Mascarpone & Amaretto Layer Cake

Valentine’s Day Recipe: Pomegranate, Beet Root and Blood Orange Sorbet

Valentine’s Day — synonymous with hearts and the color red.

It has a long history, steeped in blood.

Blood that runs through your veins, pumps from your heart, through your body, quickening your pulse, as your heart flutters and your skin becomes heated, flushed pink– maybe red, in anticipation of the touch of your loved one.

My favorite love poem is by Pablo Neruda.

I share it with you today, not only because it is utterly beautiful but because it speaks to the heart of the dish I have created for you this Valentine’s Day.

Salt Rose (or rose salt, as you like it.)

Sonnet XVII by Pablo Neruda

I do not love you as if you were salt-rose, or topaz,

or the arrow of carnations the fire shoots off.

I love you as certain dark things are to be loved,

in secret, between the shadow and the soul.

I love you as the plant that never blooms

but carries in itself the light of hidden flowers;

thanks to your love a certain solid fragrance,

risen from the earth, lives darkly in my body.

I love you without knowing how, or when, or from where.

I love you straightforwardly, without complexities or pride;

so I love you because I know no other way

than this: where I does not exist, nor you,

so close that your hand on my chest is my hand,

so close that your eyes close as I fall asleep.

This is the root of my dish. The deepest hues of red found in nature, imbue this dish with its ruddy stain and yet — I didn’t wish it to be sweet. Even with citrus and sugared beet and pomegranate, I wanted this dish to be like love — deep, sensual, sometimes dark, with a bit of a bite but paired always with the purity of something creamy, soft and pale in juxtaposition — like joy, like a new baby’s fragrant flesh, like the naiveté of a young lover’s first kiss.

As I thought about the flavor palette for this Intermezzo, I chose beet root for its earthy, dark taste, with just a hint of sweetness; blood orange for its fragrance and hue but also its citric zing; pomegranate for its sour as well as sweet qualities; and then I decided on thyme. Rosemary seemed too obvious and might just overpower, stealing the show but thyme — thyme is a gracious herb, yielding and harmonious, it nurtures and supports other flavors with its warm, aromatics. And thyme fittingly, originates from the  Greek word thymon, meaning “courage.” The kind of courage one must muster to declare your love for the first time — thyme is also long considered an aphrodisiac.

But we were still in danger of being a little too sweet. It lacked ardor, it needed something stronger, like that bite on the neck at the height of passion, to take it over the edge — radish. Sharp, spicy, could turn bitter if used in the wrong proportions. It was risky, like love — radish was perfect.

Pairing it with a creamy, but tart and earthen scented goat cheese, sprinkled with thyme leaves and crushed almonds would ensure a rich, silken mouth-feel, with neither flavor (sorbet nor cheese) becoming overbearing. The almonds would lend the dish some much-needed texture and crunch to round out the experience.

The result was divine.

My husband raved and devoured it.

I ate each bite slowly, luxuriating in the flavor play and textural balance.

Digital camera on the fritz- this is what you get when you go old skool. New pic to come.

A small serving goes a long way.This dish is meant to whet the appetite for a richer meal and the promise of what comes after. . .

Pair it with the drink created especially for it by Otis’ from Taste on The N8tion,  or with a slim glass of dry champagne to cleanse the palate.

But whatever you do — enjoy!

Savory Pomegranate, Beet Root and Blood Orange Sorbet

  • 1 1/2 lbs red beets, trimmed, peeled and cut into four
  • 3 large or 4 med radishes, cleaned, trimmed and cut in two (leave the peel in tact)
  • 1/2 cup pomegranate juice
  • 1/4 cup of fresh squeezed blood orange juice
  • 2 Tbsp honey
  • 3 sprigs of thyme leaves removed and crushed between your fingers
  • 1/4 tsp salt

Preparation:

In a large saucepan over medium-high heat, cover the beets with just enough water to completely submerge them and boil until they are fork-tender, about 15-20 minutes.

Halfway through cooking time, add the radishes and cook until fork tender as well.

Drain the water.

Process the hot beets and radishes in a food processor or blender with the remaining ingredients, until smooth puree is formed.

Chill the mixture for an hour, finish with an ice cream maker as directed by manufacturer or freeze in an airtight container for another 2 to 4 hours before removing to serve. Let thaw 10 minutes before serving.

Serve with creamy chèvre , topped with a sprinkle of fresh thyme and crushed almonds.


Valentine’s Day Recipes with Virtual Potluck and Taste

A delight for an anniversary or Valentine's Day

Valentine’s Day is just around the corner, and Virtual Potluck is going to show you how to make more than reservations this year. Each week until Valentine’s Day four of our 12 bloggers will be putting their best food forward as part of a 4 course lovers feast and what Valentine’s Day is complete without a TASTE-y libation? So we teamed up with Otis over at Taste on The N8tion.com to make us custom cocktails to go with each course — they even whipped up some yummy non-alcoholic beverages to help you celebrate, even if you don’t imbibe.

About Taste on The N8tion

Taste is a new mixology show that features cool cocktails from the common guy. From the creative minds at N8tion.com, our resident “booze head” Otis showcases classic and not-so-classic cocktail recipes. Who is Otis???? We found him under a bar in downtown Atlanta nursing a Corona while holding a box of Krispy Kreme doughnuts. No seriously, after tending bars for countless college parties, he honed his bartending skills in local taverns on the nights he wasn’t moonlighting as a bouncer. Taste is a product of N8tion.com, an independent television and radio network founded by brothers Myron and Otis McDaniel.

This week’s participating VP blogs and their dishes

Check them all out and keep an eye out for next week’s 4 course Valentine’s Day Menu.

*APPETIZER by  Diabetic Foodie:  Sweet Potato Wontons

This dish is paired with a  non-alcoholic and low carb drink called A Night in Old Mandaly

*INTERMEZZO by Thyme in Our Kitchen  French onion soup

This dish is paired with a non-alcoholic drink called Light La Garda.

 

*ENTREE Cookistry: Noodles with Tomatoes, fresh basil and artichoke hearts

This meal is paired an alcoholic drink called a Grand Ginger.

 

*DESSERT by Farm Girl Gourmet: Chocolate Lovers Cheesecake

This dessert is paired with an alcoholic drink called A Peace of Heaven

Building a Better Me with Tasty and Healthy New Year’s Cooking Adventures

Raising a toddler and juggling the full-time feast-or-famine-always-gotta-hustle solopreneur lifestyle of a freelance writer can be taxing enough, but with all that’s going on around here on The GrooVy Foody — creating new recipes, partnerships, promotions and giveaways and plans for more, I need good energy more than ever before.

Being a food blogger, of course, hasn’t helped matters — I cook, I take photos, I eat, I sit and write. Know what all of this translates into — besides awesome site stats? Pounds on my ass.

This is where my renewed commitment to healthful eating and a healthier lifestyle (exercise anyone?) comes into play. Apparently, others have these thoughts of renewal at the start of a new year and call them (wait for it!). . .resolutions?! 😉

My friends in the Virtual Potluck are no exception, which is why we’ve all decided to help each other in our journeys for balance and a healthier us in 2012! So, in addition to the awesome promo going on all month here (and on the 11 other VP Bloggers sites) for A Tasty and Healthy New Year, we’re launching Build a Better Me, a year long challenge to eat more healthfully, blog about it, get a bit of exercise and try and maintain a sense of balance in our lives.

Well, you’ll still get the occasional decadent dessert post  (watch out this Valentine’s Day for chocolate and cocktails!) It’s just that you’ll also be getting plenty of healthful and delicious (if it’s not delicious — we don’t eat it!) food recipes to help you stay on track with your resolutions too!

For all of the members of VP and foodies everywhere — eating healthfully means finding a balance between nourishing and nurturing — between being painfully stuffed or pleasantly satiated and as always it means local and organic (when available) whole foods ingredients. It also means stepping away from the computer for a 15 minute power walk a couple of times a day, stretching and drinking lots of water.

For me,it will also mean that I’m cutting gluten from my diet for a bit — so for readers who are looking at reducing gluten in their diets or for those that have Celiac disease, I’ll be exploring the world of gluten-free goodies and recipes for a while here on the site.

(I promise it won’t be every post!)

Happy Eating!

Toast the New Year with Taste-y Cocktails and Hors de ouveres

There’s something about having lil noshes on New Year’s Eve, even if you’re just staying home with the fam, that makes it all feel extra festive. In fact, most years of my life that’s what I’ve done on New Years — stayed home, noshed on little bites and watched the ball drop, kissing my sweetie at midnight.  As a woman who settled down early and took up cocktails late (I was 30! Gasp!) New Year’s Eve never meant much more than Dick Clark and banging pans. There were a few other years where I attended someone’s party or went out for dinner but it was always mostly low-key.

That is until New Year’s Eve 2006. It was the first NYE I ever spent with the love of my life, my hubby,Todd.  We were just dating at the time, but since I had settled down so young the first time around and never experienced what the nightlife and true party atmosphere of NYE could be, he decided to take me out on the town.

Pom Honey Bear (Pomegrante juice, lemon and Barenjager honey liqueur)

We went from venue to venue that night, making our rounds to all the hot spots — drinks and appetizers, dinner, dancing, dancing and more dancing. Dressed in new jeans, boots and a black blouse with sparkly trim, I felt like the hot girl, for once, no small feat for a lifelong chubby gal and bookworm. (The men must have agreed because I got picked up on all night long — even with a date!) It was as if, suddenly, I was transformed into one of those people in the movies who have something to do on NYE — and it was actually something fun! Not the party of a friend of a friend that’s supposed to be, “so awesome,” but turns out instead, to be a total dud.

Brazi Bites -- review coming soon!

The last club we went to, we stayed at for several hours. It was big, 15,000 sq ft, with a HUGE dance floor and two stories. By the time we rang in 2007, it was packed. Filled with people dancing, laughing and having a great time — just like those ultra hip club scenes in the movies set somewhere cool like Miami, NYC or LA (don’t get me wrong, I’d been dancing before, lots of places, but none were as cool and big and packed, as this place was NYE 2006-07.)

To cap it all off, when the crowd finished counting down, they released tons of confetti from the ceiling, followed by bubbles — setting the scene for the most perfect New Year’s kiss in the history of my life. We all returned to our drinks and dancing and by 2am, as the club began to thin out, I was floating on air.

A NYE staple - even the most ardent food snobs swoon in their presence

Since that night, my hubby and I have talked about doing it again, but I have to admit, the night was so perfect, that I fear trying to recapture it could tarnish the wonderful memory. For once in my life, I was the princess (in blue jeans) in my own stroke of midnight fairy tale and I loved every moment of it.

This year, my son is 3 and it will be the first year he’ll attempt to stay awake, banging on pots and squealing, “Happy New Year,” at our hopefully (fingers-crossed) wide-awake neighbors. It will be another first in my life– no less magical than that NYE I spent behaving like the hot ingenue in your favorite party movie — just different.

[youtube http://www.youtube.com/watch?v=k4uxRmZvzcw&w=640&h=360]

(Two shots of Apple Schnapps! Love that Otis!)

We’ll mix a few drinks (like the cinnamon sparkler above, whipped up by Otis over at Taste and some plain sparkling cider for the tot.) I’ll put together a few bites for us to nibble on throughout the night — some frozen and some homemade — but all delicious. We may even put on some colored wigs and dance around the living room. Tomorrow, we’ll begin again trying to be our very best selves for as long as we can, until it all unravels sometime before, this time next year.

It's a colored wig dance party!

This is the beauty of a new year– a fresh start. The chance to be your very best self — even if, for just one bright and shining moment, before the clock strikes 12.

Wishing you and yours a happy and safe 2012!