Creative Valentine’s Day Ideas from Parties That Cook

0 comments By The Kitchen Whisperer Filed in Entertaining, General Tagged with , , , , , , , , January 25th, 2011 @ 7:21 pm

Valentine’s Day is slowly creeping up on you. There are now just a little over 2 weeks for you to plan your MOST AMAZING Valentine’s Day ever! No need to freak out. Parties That Cook has a few options for you last minute romancers.

Book a spa visit with a couples massage, and you are sure to earn extra points from your honey. Talk about luxurious, Auberge Du Soleil in Napa Valley offers a Valentine’s Indulgence spa package that actually includes a milk chocolate bath for two in a private outdoor garden. Admit it, you’re melting just thinking about it. Finally, retreat back inside for a full body massage using a decadent massage oil of chocolate and spice. Filling your own tub with chocolate milk is NOT recommended.

Nice restaurants don’t have to come with an expensive prix fixe meal. While it may be easier to have one less decision to make that night, ordering a la carte is better for your wallet. Here’s a list of fine dining establishments in San Francisco and Chicago that stay true to a la carte menus.

Cooking a romantic dinner is another option that allows you to show your personality through food. Check out Parties That Cook’s Valentine’s Day Couples Cooking Classes! Sip on delicious sparkling wine (included) as you and your honey heat up the kitchen and learn to make dishes like Pancetta-Wrapped Plums with Blue Cheese and Sweet Honey-Balsamic Glaze.  The Chocolate-Raspberry Truffles are the cherry, wait, raspberry on top. Hosted in San Francisco, Chicago, and Seattle, these events are sure to sell out.

Don’t have a sweetie? Find him or her at a Valentine’s Day Singles Cooking Class!  Guests are broken into co-ed cooking teams to work on recipes from the evening’s tapas menu. You’ll mix and mingle with other singles while sipping wine and learning how to prepare delicious new dishes. Trust me, it’s better than finding love through your car.

If you’re love life is laughable, check out Mortified SF/Berkeley/LA/Boston’s Doomed Valentines shows. Real stories of awkward Valentine’s Day mishaps may just make you feel better about yourself.

Parties That Cook Winter Heat Wave Recipe: Salad of Orange, Avocado and Black Olives

0 comments By The Kitchen Whisperer Filed in General, Menus & Recipes Tagged with , , , , , , January 20th, 2011 @ 1:36 pm

Unusually warm weather for January calls for the perfect salad. With citrus ingredients to remind you that it’s still Winter, this Salad of Orange, Avocado and Black Olives provides a much-needed break from comfort food cravings!

Salad of Orange, Avocado and Black Olives
This recipe can also be found in our Soup, Salad & Pasta Recipes Section!

Ingredients
Salad:
1/4 small red onion, sliced thinly, top to bottom
3 Tablespoons champagne vinegar
1 teaspoon orange zest
2 navel oranges
2 blood oranges, can substitute regular oranges
4 kumquats, thinly sliced
3 medium ripe avocados
3/4 cup black Kalamata olives, pitted and cut in half from top to bottom
1/4 cup fresh cilantro leaves
1/3 cup pistachios, toasted

Salad Dressing:
2 Tablespoons reserved orange juice
2 Tablespoons champagne vinegar
2 teaspoons honey
3 Tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper

Methods/Steps
Soak Onions: Soak the red onions in the vinegar for 30 minutes. Strain and reserve.

Section Oranges: Holding 1 orange over a medium bowl, grate enough zest to measure 1 teaspoon and set aside for the dressing. Using a sharp knife, cut the top and bottom off each blood orange to reveal the flesh. Trim all of the peel so that no white pith remains. Over a bowl, cut the oranges crosswise into ¼-inch slices reserving 2 Tablespoons of orange juice. Set aside. Slice kumquats into very thin slices. Set aside.

Avocado: Cut the avocado in half from top to bottom. With a sharp knife blade, tap the avocado pit enough that it dislodges in the pit. Twist the knife slightly to remove the pit. Discard. With a large spoon, remove the flesh of the avocado in one piece. Cut each avocado half into 8 slices. Place face down on a plate to prevent browning.

Make Dressing: In the bowl containing the reserved orange zest, whisk together the orange juice, vinegar, honey, olive oil, salt and pepper.

Compose Salad: Place the various citrus on a serving plate, intermixing with slices of avocado. Drizzle the vinaigrette over the oranges and avocado. Garnish with olives, kumquats, red onions, cilantro and pistachios. Serve immediately.

Serves/Makes
Serves 8

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