I am getting ready for Valentines Day, but I'm wondering: Why wait for a love holiday to make food inspired by love?
When I think of food for Valentines Day, I think about creating a mood, a feeling, and unforgettable flavors, especially sweets. And inspiration for these can come from anywhere.
Decades ago, when I was becoming an in-demand chef after my restaurant had received some notoriety, I was contacted by Frank Perdue of Perdue Farms, which today is one of America’s largest chicken producers. Frank was an innovator, and a good businessman. He wanted to meet me because he believed my recipes could sell his chickens.
Our negotiations often took place over dinner, and one of them, at a little French restaurant in New York’s Greenwich Village, was simply unforgettable. The restaurant was La Tulipe, owned by Sally Darr. And though it was small, it had won three stars from the New York Times and was a favorite of famous chefs like Julia Child, James Beard and Jacques Pépin. I was a little star struck. And La Tulipe also had the most unforgettable dessert I’ve had, the Apricot Soufflé.
Using all the charm I could muster; I got the recipe. And while I may have learned about this dish over a business dinner, it’s become one of my favorites at home with my husband, Todd, for romance.
Soufflés can be intimidating. This one isn’t. I promise!
Here’s another recipe, this time it’s chocolate macarons. And nothing says “Love!” like sweet chocolate. In fact, chocolate and Valentine's Day probably go so well together because love of chocolate is so common!
These macarons are elegant and go beautifully with the fruity apricot clouds you just made from La Tulipe. (They’re also so easy, and like the souffle, and—a plus—they are gluten free!)
When the macarons come out of the oven, they will be a bit sticky. Not to worry! Remove with a spatula onto a wire rack to cool. Depending on the size of your cookies, you’ll make about two dozen smallish macarons.
Have romantic music as a backdrop and enjoy every minute of this luscious, light and airy dessert and the scrumptious chocolate macarons. Arrange some fresh flowers and don’t pressure yourself to go with over-the-top decor. In fact, I guarantee your home is already filled with some sweet objects that can help create a nice vignette to accompany your lovely sweets.
Rosalie Harrington is a chef and cooking instructor who started Rosalie’s Restaurant in Marblehead in 1973, which she operated for nearly 25 years. She helmed one of the first cooking shows on the Food Network and has appeared on television to share cooking for more than three decades.
