I always tell my husband how lucky he is I can cook, but I must say, when he gets in the kitchen, he's not too bad himself.
For Valentine's Day, he surprised me by preparing a candlelight seafood feast. Deeelicious.
We started off with two of my favorite things -- Boursin cheese and crackers, wine and seared Ahi tuna, complete with ginger and wasabi.
For the main course, he made shrimp scampi, brown sugar and honey glazed salmon, asparagus and his famous mashed potatoes. So. Good.
I already had dessert planned -- I made molten lava cakes (something I really only thought you could get from Applebees). They were amazing ... and so easy! The recipe from Food Network magazine is below, if you'd like to try.
It was a lovely Valentine's night. Thank you, Jeff. Love you.
Molten Lava Cakes
2 sticks unsalted butter, plus more for the ramekins
4 t granulated sugar
1/2 t ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 oz. semisweet chocolate, chopped
1 C all-purpose flour
2 1/2 C confectioners' sugar, plus more for dusting
6 large eggs, plus 6 egg yolks
1 1/2 t vanilla extract
1/4 t almond extract
1. Preheat the oven to 400 degrees. Butter eight 6-ounce ramekins and sprinkle each with 1/2 t granulated sugar.
2. Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Coo slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
3. Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.