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Prep Time: 10 minutes
Cooking Time: 5 minutes
Feeds: 3-6 people
Special Tools: Air popper, you can find these for about $20

½ cup corn kernels
3 tbsp. truffle oil
¼ cup melted butter
1 cup pecans
½ cup liquid honey
3 tbsp. fresh thyme
TT salt

• Coarsely chop the pecans
• Gently remove the thyme leaves from the stems
• Melt the butter and combine with the truffle oil
• Pour the corn kernels into the popcorn maker and turn it on
• Once the popcorn is popped into a bowl, quickly pour the butter and truffle oil over, followed by the salt, thyme, and the pecans, mix
• Lastly, while stirring, drizzle the honey over the popcorn, try to do this fairly quickly, while the popcorn is still warm
• Stir to combine evenly and then serve while warm

Prep time: 30 minutes at most
Feeds: 2 silly!

½ pint strawberries
100 gr. dark chocolate, I recommend Callebault or Valrhona
2 slices New York style cheesecake

The cheesecake is the kicker. You can make this yourself, but if the idea of baking a cheesecake is completely out of the question then don’t sweat it. Your neighborhood grocery store likely has a good quality cheesecake ready to go for you. They probably have a small, or personalized sized cheesecake so that you don’t even have to buy a full one.

• Remove the two slices cheesecake from the fridge and slice away the crust, preserving only the cream cheese portion
• Place in a bowl and allow to soften at room temperature
• Using a fork, work to spread the cheesecake in the bowl to make it spreadable, if you find it a touch dry you can easily add a teaspoon of cream, or even milk to help smooth it out
• Now, using a paring knife slit the strawberry from the bottom to the top, stopping short of cutting it through, the intention is to create a clamshell effect
• Now, gently open the strawberry, being careful not to break it apart
• If you have one, place the cheesecake puree in a piping bag and gently pipe a tablespoon into the opening of the strawberry
• Not confortable using a piping bag, don’t sweat it, use a spoon to gently smear the cheesecake filling inside the strawberry using a spoon
• Set on a plate and place in the fridge
• Place a small pot which about an inch of water on the stove and bring to a boil
• Coarsely chop or grate the chocolate and place into a metal bowl
• Cover with plastic wrap and place over the top of the pot of boiling water
• Allow the chocolate to melt, 4-5 minutes
• Remove the plastic, being careful not to let any water into the chocolate
• Place the chocolate in a small round cup, something deep enough to allow you to dip the strawberries, and not so large that the chocolate doesn’t fill the cup up high enough
• Remove the strawberries from the fridge and dip into the chocolate one at a time and then place on a platter
• Set aside to cool and get ready to enjoy some yummy goodness

If this tasty finish to the evening doesn’t go about earning you some much needed brownie points, then there is nothing more I can do for you! Happy Valentines everyone!

Prep Time: 45 minutes
Cooking Time: 10 minutes
Yields: 4 meal sized salads

1 lb. centre cut, sushi grade, Ahi tuna loin**
2 tbsp. cooking oil
4 pc. vine ripened tomatoes*
12 oz. green beans, small*
1 lb. baby potatoes*
4 pc. eggs
2 tbsp. capers
½ cup kalamata olives, pitted
12 oz. mixed greens* (optional)

*get all of these vegetables from your own garden to really take this dish to the next level!

**you can substitute the fresh ahi tuna for canned tuna, I would recommend 2 cans, it helps keep the cost down, but I really love the flavour of the sushi grade Ahi tuna, if using the canned tuna, you obviously don’t need to sear it, simply flake it and blend it with the vinaigrette

For the vinaigrette
1.5 tbsp. lemon juice
½ tbsp. Dijon mustard
1 tbsp. orange juice
1 tbsp. vanilla bean paste
1.5 tbsp. rice vinegar
1 tbsp. honey
1 cup canola oil

• To prepare the vinaigrette, combine all other ingredients in a bowl, then slowly incorporate the oil in a thin stream while whisking vigorously to create an emulsion
• Set aside in a jar, this can be prepared in advance, as the flavours will really come together
• Immerse eggs in the shell in a pot of cold water and place on the stove, when it comes to a simmer set a timer for 12 minutes to prepare a consistent hardboiled egg
• Remove from heat and place in cold water until cool, 10-12 minutes, then peel
• Meanwhile, place the potatoes in a pot of cold water and bring to a simmer and cook until tender, but not mushy, 15-20 minutes, depending on size
• Drain water and allow to cool on a flat tray in the fridge
• Meanwhile, bring a small pot of water to a simmer, season with salt
• Set up an ice cold water bath and keep close at hand
• Pick the stem ends of the beans
• Place the beans in the boiling water and cook until tender, but still slightly crispy, 2 minutes
• Immediately remove from water and place in the ice bath to stop cooking and preserve the green colour
• All of this can be prepared in advance
• When it’s time for dinner place a medium pan on high heat and allow to get very hot
• Season the tuna on all sides
• Lightly oil the hot pan and quickly place the tuna loin in the pan, turning quickly to sear the outside, but keeping the centre very rare, see the picture for reference
• There are two ways to assemble this dish and both work, if you are interested in presentation and want to create a dish similar in looks to the picture, slice the tomatoes into thick slices, slice the baby potatoes carefully, keeping the skin, then begin the place all of the vegetables, olives and capers carefully on your four plates Then slice the tuna carefully and distribute amongst the plates. Season everything, and then drizzle generously with vanilla vinaigrette. If you simply want to relax and enjoy the salad without the fuss, toss all of the vegetables in a bowl, drizzle with vinaigrette and place on the plate, top with vinaigrette. Don’t worry, it still tastes as good! As an option, you can add some mixed greens from the garden to really make it a summertime meal.

Marinate
4 pc. Flank steak (about 2 lbs.)
1 tbsp. minced garlic
¼ cup fresh lime juice (2-3 limes)
3 tbsp. olive oil
2 tbsp. fresh ground black pepper
2 tsp. salt
1 tsp. sambal oelek
1 tbsp. cilantro, fresh chopped

Grilled Peaches
2 pc. peaches
½ cup red wine
2 tbsp. brown sugar
1 tsp. fresh thyme

White Balsamic Vinaigrette
1 cup olive oil
½ cup white balsamic vinegar
1 pc. egg yolk
2 tbsp. honey
1 tbsp. fresh chopped chives
1 tsp. Tabasco

Additional Ingredients
½ cup pistachios
100 gr. gorgonzola
1 lb. arugula

• In a bowl combine all of the ingredients of the marinade, then add the steaks
• Place in a Ziploc bag and marinate in the fridge 3-4 hours, don’t rush this, as you want the acids to help break down the muscle tissues
• *If you are an avid foodie and have already added a sous-vide machine to your repertoire, place your steaks in a vacuum sealed bag, you can get away with a tightly sealed Ziploc bag, if necessary. Then place in water bath at 140F for 16 hours, longer if you can be patient.*
• Meanwhile, slice the two peaches open, remove the pit, and slice each half into 5 wedges
• Combine red wine, brown sugar and fresh thyme, then add the peaches, cover and place in fridge for at least 1 hour
• Next, in a separate bowl, combine vinegar, egg yolk, honey, chives and Tabasco
• Using a whisk, slowly incorporate the oil into the vinaigrette, while whisking vigorously, you want to create a creamy vinaigrette and need that vigorous mixing to properly emulsify it
• Preheat the grill to medium-high heat, place the flank steak on and cook to medium, 3-4 minutes on either side, allow to rest
• *If you cooked your flanks sous-vide, remove them from the bath, allow to rest 10 minutes, open bag, place on grill, and grill only to achieve grill marks and flavour, 1 minute either side*
• Meanwhile, remove your peaches from the marinade, and grill to cook, but not overcook, 2-3 minutes
• In a bowl, dress the arugula with the white balsamic vinaigrette, season
• Place on 4 plate, garnish with grilled peaches, pistachios, and chunks of gorgonzola
• Carefully slice the flank steaks, against the grain and place on the salad, Enjoy!

Prep Time: 30 minutes
Cook Time: 10 minutes
Feeds: 8-12 people, as a side dish

1 lb. green beans
1 lb. yellow beans
1 pint cherry tomatoes
½ pc. red onion
½ pc. red pepper
½ pc. yellow pepper
½ lb. bacon

For the vinaigrette
¼ cup sun dried tomatoes (julienned)
¼ cup oil from sun dried tomatoes (can sub olive oil if necessary)
¼ cup olive oil
¼ cup white balsamic vinegar
1 tsp. minced garlic
2 tbsp. fresh basil, minced
1 tsp. honey
¼ tsp. chili flakes

• Combine all of the ingredients of the vinaigrette in a bowl and set aside to allow the flavours to come together, season
• Place a medium sauce pot full of water on high heat, salt well, allow to come to a boil
• Clean the beans, cut down to manageable sizes if too large, longer than a finger
• Prepare an ice bath to place the beans in after blanching
• Drop the beans in the hot water and cook until firm, but tender (3 minutes or so)
• Immediately drop into the ice bath to cool and preserve the color
• In a pan, saute the bacon until cooked, but not too crispy, set aside
• Half the cherry tomatoes, thinly julienne the peppers, and onions
• Place all of the vegetables, and bacon, in a bowl and drizzle the dressing over
• Season well, and let refrigerate for an hour

This is a great summer salad that pairs well with just about anything, or can be enjoyed on its own.

Prep time: 30 minutes at most
Feeds: 2 silly!

½ pint strawberries
100 gr. dark chocolate, I recommend Callebault or Valrhona
2 slices New York style cheesecake

The cheesecake is the kicker. You can make this yourself, but if the idea of baking a cheesecake is completely out of the question then don’t sweat it. Your neighborhood grocery store likely has a good quality cheesecake ready to go for you. They probably have a small, or personalized sized cheesecake so that you don’t even have to buy a full one.

• Remove the two slices cheesecake from the fridge and slice away the crust, preserving only the cream cheese portion
• Place in a bowl and allow to soften at room temperature
• Using a fork, work to spread the cheesecake in the bowl to make it spreadable, if you find it a touch dry you can easily add a teaspoon of cream, or even milk to help smooth it out
• Now, using a paring knife slit the strawberry from the bottom to the top, stopping short of cutting it through, the intention is to create a clamshell effect
• Now, gently open the strawberry, being careful not to break it apart
• If you have one, place the cheesecake puree in a piping bag and gently pipe a tablespoon into the opening of the strawberry
• Not confortable using a piping bag, don’t sweat it, use a spoon to gently smear the cheesecake filling inside the strawberry using a spoon
• Set on a plate and place in the fridge
• Place a small pot which about an inch of water on the stove and bring to a boil
• Coarsely chop or grate the chocolate and place into a metal bowl
• Cover with plastic wrap and place over the top of the pot of boiling water
• Allow the chocolate to melt, 4-5 minutes
• Remove the plastic, being careful not to let any water into the chocolate
• Place the chocolate in a small round cup, something deep enough to allow you to dip the strawberries, and not so large that the chocolate doesn’t fill the cup up high enough
• Remove the strawberries from the fridge and dip into the chocolate one at a time and then place on a platter
• Set aside to cool and get ready to enjoy some yummy goodness

For each cocktail:

1 oz. frozen strawberry puree, I prefer the Boiron variety, but Oasis, or anything similar will do
½ oz. pineapple juice
½ oz. Chambord royale
4 oz. champagne, or sparkling wine
1 pc. lemon twist, for garnish

• Ensure all of the ingredients are well chilled
• In a champagne flute place strawberry puree, pineapple juice and Chambord royale, stir to combine with a spoon
• Top with 4 oz. of sparkling wine
• Garnish with a lemon twist
• Enjoy!

Now that you have a cocktail to set the mood handled it’s time to set about figuring out dinner. In order to determine what to make for her it’s going to have to start with knowing a little bit about what she likes to eat. Chances are if you listened to her at all throughout your relationship she might have shared some clues about things she likes and doesn’t. Think back to your recent restaurant visits, what did she rave about, and more importantly, what did she not enjoy? You do listen while she talks don’t you? No? Well, there may be no hope for you after all. If that’s the case the only thing that may save you is to head to the nearest jewelry store and pick up something with a lot of carats.

If you have been paying attention and you have some clue, piece together what you think you are capable of creating. Don’t overthink it either. It could be as simple as putting together a picnic type meal, with an assortment of cheeses, charcuterie, olives, nuts and some fresh baked breads and crackers. It could be as elaborate as beef wellington. It will depend on your level of comfort in the kitchen. Remember, she will appreciate the fact that you took it upon yourself to create a special experience for her, rather than simply sticking with the standard flowers or box of chocolates.

A personal favorite for me to start any great meal is to shuck some fresh oysters. If you have it in you to use an oyster shucker then this can end up being a simple, yet tasteful way to set the mood for the evening. A little squeeze of fresh lemon and splash of Tabasco is all you need to compliment these supple gifts of the ocean, and there is something to be said about their powers as an aphrodisiac.

I will leave the main course up to you. After all, I can’t do all the work for you. Do keep in mind that you want to keep things light and fun. There is nothing that can kill the mood more than sitting down to a heavy meal. Serving something hands on can help to make things a little more enticing too. Don’t forget to save a little room for dessert because I’ve got something simple enough that even you can’t screw up and is sure to make your lady melt.

You would be hard pressed to find a lady who doesn’t love a classic chocolate dipped strawberry, after all, both chocolate and strawberries happen to be aphrodisiacs, which might really help to end the evening off just the way you hoped it would. Let’s take the classic pairing of chocolate and strawberries and crank it up a bit though.

250 gr. mascarpone (one tub, can be found in most grocery stores in the dairy aisle, near the ricotta)
2 tbsp. sugar
2 tbsp. fresh chopped mint
½ cup cream
½ ea. fresh lemon, juice and zest

• Place the mascarpone in your food processor, mix to soften, or soften using a hand mixer
• Add the sugar, lemon juice and cream, and mix until just combined
• Then add the mint and lemon zest and pulse quickly to combine
• Set aside until ready to serve with the pie

To complete the pie:

6 each peaches
1.5 cups rolled oats
½ cup brown sugar
¾ cup melted butter
1 tsp. cinnamon
1 tsp. nutmeg
flour, for rolling out pie dough

• In a bowl, combine the rolled oats, brown sugar, melted butter, cinnamon and nutmeg, and mix thoroughly, set aside
• Lightly dust a countertop, or large surface, then, using the rolling pin, begin to roll the chilled pie dough out into a large round circle
• Carefully place the pie dough into the tart shell, using a small piece of dough to help gently place the dough in the corners and “cut” the excess off
• Preheat the oven to 350F
• Using a paring knife, cut the peaches in half, remove the pit, then slice the peaches into wedges, you should about 5-6 wedges per half
• Begin to fan out the peaches around the inside of the pie shell until the bottom surface is covered in a single even layer of peaches
• Top the pie with the oatmeal crumble and place in the centre of the oven
• Bake in the oven until the pastry is golden brown and the peaches are cooked through
• Allow to cool slightly, 5-6 minutes, then carefully remove from the tart shell and slice into 8 pieces
• Serve with a generous helping of the warmed cherries, and a dollop or two of the mascarpone cream

I highly recommend eating this tart quickly, as the pastry may get a bit soft the following day. I’m quite certain that leftovers won’t be a problem once you try this though!

1 pint fresh BC cherries ( from Steve & Dan’s Fresh B.C. Fruit at the Old Strathcona Farmer’s Market!)
½ cup sugar
¾ cup Quail’s Gate pinot noir, or you favourite
¼ tsp. cinnamon
¼ tsp. nutmeg

• Pit the cherries, using a cherry pitter, or by slicing them in half and removing the pit, be careful, if your cherries are juicy, this will be messy
• Place the cherries, sugar, and pinot noir in a medium sauce pot and bring to a simmer
• Allow the cherries to cook until the juices come out and they soften, the cherry juice, sugar and wine will help to create a light syrup in about 8-12 minutes, but don’t let it cook too long because it can burn
• Once the liquid reaches a light syrup remove from the heat until time to serve the pie

Prep Time: 20 minutes
Chilling Time: 3 days
Serves: 10-12 cocktails

12 pc. egg yolks
2 cups sugar
1.5 cup heavy cream
4 cups homogenized milk
1 cup bourbon
½ cup dark rum
TT ground cinnamon
TT fresh ground nutmeg
1 tsp. vanilla bean paste (or vanilla extract)
Pinch of salt

• Combine egg yolks and sugar in a bowl and whisk until smooth and creamy
• Add cream, milk, bourbon, rum and salt, then stir
• Add in fresh ground cinnamon and nutmeg to your desired liking
• Refrigerate for at least three days before drinking, be patient, it’s worth it!
• When serving, pour over ice cubes, garnish with whipped cream and a little bit of freshly grated nutmeg. Enjoy responsibly!