Romantic | 20something cupcakes

Here it is – just in the knick of time: A last-minute Valentine’s menu simple enough to whip up tonight – yes, even on a weeknight! – and delicious and elegant enough to be the star of the show for any special occasion.

Last-Minute Valentine’s Day Menu

Rack of Lamb Persillade, below

Gratin Dauphinois

Green Salad with Creamy Mustard Vinaigrette

Reine de Saba Cake, if time allows

Chocolate-Covered Strawberries

I love the idea of serving rack of lamb on a night like tonight, because lamb is something different and will make the lucky person you’re cooking for feel special. (It’s also expensive enough that you won’t want to add it to your weekly rotation.) Rack of lamb in particular feels elegant, and the amount of meat on the chops usually ensures that you’re not going to over-stuff yourself, which is an important rule of the game when it comes to cooking on Valentine’s Day.

The best part of rack of lamb is that it’s virtually foolproof. Seriously. Just follow Ina’s instructions – or those of any other decent recipe – and they will come out perfectly every time.

I’ve made rack of lamb a number of times but this was my first try with the Persillade. Persillade usually involves some combination of garlic, parsley, and oil; here they combine with fresh breadcrumbs to create a hearty crust for the lamb. The food processor is your friend here – no time is wasted chopping herbs and garlic ultra-fine.

Gratin Dauphinois is another classic French dish of thinly sliced potatoes cooked in cream and milk; here is is topped with a thin coating of Gruyère cheese. Traditionally, the dish may also be called potatoes Dauphinoise, getting its name from the scalloped potato dish hailing from the Dauphiné region of France. Usually, there is a light hint of garlic in the dish, and other herbs may be added. Here, a touch of nutmeg is used. This version from Jacques Pépin (an internationally recognized French chef who once co-starred in a show with Julia Child) utilizes the technique of first heating the potatoes in half-and-half on the stovetop before pouring them into the gratin dish and baking in the oven.

The potatoes are the most time-consuming piece of this meal because you have to peel and slice them (make sure to use a mandoline!). Though the French may turn up their noses to any short-cuts or pre-made ingredients, you can opt to buy pre-sliced potatoes at the grocery store to save yourself some time. No one will ever know the difference, and I’m certainly not judging.

A simple green salad rounds out the meal perfectly. I have also served rack of lamb with this salad, adding those small rounds of lightly fried goat cheese – which are incredible with the lamb. If you have a few extra moments, go for it!

Dessert is not optional for Valentine’s Day, of course. Chocolate-covered strawberries are an easy last-minute fix; yes, you can buy them, but it’s just as easy to make them at home. And if you have an extra hour or two, I think the Reine de Saba cake I made last week makes for a perfect Valentine’s dessert.

So break out a bottle of your favorite champagne, and here’s to celebrating a life in love!

Rack of Lamb Persillade

Adapted from Ina Garten

2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch fresh parsley leaves
1-2 tablespoons chopped garlic
1 cup fresh white bread crumbs
Zest from 2 lemons
4 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 450 degrees.

Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.

Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they’re both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

What’s more romantic than calling 10+ restaurants (all fully booked, of course…What? You thought you could still get reservations 3 weeks before Valentine’s Day?), finally settling on a reservation where you will end up spending too much money on a preset menu you get no say in, all while sitting in a room with 42 other people (many of whom look like they’ve been married a very long time and you swear they haven’t said one word to each other all night) and if you’re lucky maybe even sitting in one of those awkward two-top tables so close to another couple you almost accidentally grab their drink instead of yours?

A lot, actually.

So this year, we decided to forgo going out to dinner on Valentine’s Day. We figure we can create a much more romantic setting at home for much less money. And we can even eat what we want.

I had decided on a simple seared scallop for the appetizer. And when you’re doing simple, you gotta do it right. This meant going all the way to Whole Foods, which we usually don’t do – one because it’s a little farther away, and two because I end up spending about double what I do at Publix. On half the amount of food.

The quality of scallops you use is important. You’re looking for fresh, deliciously plump scallops. Seared to perfection and swimming in a classically rich butter sauce…what’s better than that?

We chose to enjoy this dish as an appetizer – but you could easily increase your scallops, add some pasta, and make an entree out of it. The sauce is also incredibly versatile; it’s wonderful over all types of seafood, and you can also try adding an herb such as tarragon or dill in at the end if you want to spice it up.

Perfectly Seared Scallops with Beurre Blanc

Adapted from Gourmet on Epicurious.com

3/4 to 1 pound large sea scallops

5 tablespoons unsalted butter, cut into tablespoons, divided

2 finely chopped shallots

1/4 cup dry white wine

1/4 cup white-wine vinegar (you can also use lemon juice here)

Pat scallops dry and sprinkle with kosher salt and freshly ground pepper. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.

What’s so great about this is you’re using the same pan for the sauce. To make the beurre blanc: add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to roughly 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 2 tablespoons butter, stirring until almost melted, then add remaining 2 tablespoons butter and swirl until incorporated and sauce has a creamy consistency.

Now pour this deliciousness over the scallops. Serve with fresh, crusty bread and enjoy.