Feb 12, 2009 7:34 pm US/Central
Stretch Your Dollar: Valentine's On A Budget
CHICAGO (CBS) ―
Valentine's Day is Saturday and, while many of us are cutting back on expenses, you can still have a lavish evening and stretch your dollar.
Patrick Jackson and Michelle Schettino are celebrating Valentine's Day without the extravagance of last year.
"We typically do go out to dinner a fair amount, but you know, because of the economy we have had to scale back," Michelle said.
So, Patrick and Michelle are planning a fancy dinner at home. Chef Bethenny Frankel, natural food chef, is giving them, and us, some expert advice.
"People get a good feeling of satisfaction if they do something with a big wow factor and it's really cost effective," Frankel said.
Frankel advises them to set the mood with romantic music and special lighting. Add unique touches to the evening, like creating and printing out a menu that has a theme.
"I think that it's cute to plan words like heart and sole because I'm making filet of sole," she said.
You can make a special dessert and serve exotic cocktails in romantic glasses.
"The purpose is to have a creative, romantic, intimate evening that is different than a normal night and makes it special," Frankel said.
Patrick and Michelle agree.
"The creativity comes from a couple, as opposed to a chef and a waiter and you get to build it yourself," Patrick said.
Chef Frankel says you can make dinner for about a fifth of the price of eating out at a restaurant.
Here are Bethenny Frankel's Valentine Recipes:
OYSTERS
Oysters on the half shell with mignonette sauce
Serve over ice
(mignonnette: 2 teaspoons champagne vinegar, 1&1/2 teaspoons finely chopped shallot, pinch of coarse ground pepper, pinch of sugar, t teaspoon finely chopped parsley
TOASTED WHOLE GRAIN BAQUETTE WITH SAUTEED MUSHROOMS
Chop and sauté assorted gourmet mushrooms and finish with truffle oil
Serve on grilled whole grain baguette toasts sprinkle with pecorino cheese
MESCLUN GREENS WITH TOASTED HAZELNUTS AND FRESH RASPBERRIES
lightly tossed in a champagne vinaigrette
FILET OF SOLE
with sautéed green beans and roasted sweet "heart" potatoes
Take filet of sole and place each piece on parchment paper
Season with salt, pepper, garlic, fresh parsley and olive oil with a tiny touch of butter and lemon zest
Bake at 350, 8 to 10 minutes or until done.
GREEN BEANS
Serve with cooked green beans sautéed with almond oil and topped w/slivered toasted almonds.
ROASTED SWEET HEART POTATOES
4 medium peeled sweet potatoes. cut into 2-inch pieces (about 2 1/4 pounds)
2 tablespoons extra-virgin olive oil?
3/4 tsp spike seasoning (or your favorite season salt)
1/4 tsp pepper
Preheat oven to 425°.
Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat.
Bake at 425° for 35 minutes or until tender, stirring occasionally
APPLE CRISP
Ingredients:
1/4 cup instant oatmeal
1/4 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 Tbsp margarine
4 Granny Smith apples
Directions:
Preheat the oven to 375 degrees F.
Spray an 8x8-inch baking pan with cooking spray.
In a bowl, thoroughly combine the oatmeal, flour, brown sugar,
cinnamon, nutmeg, and margarine.
Peel, core, and thinly slice the apples.
Spread the apple slices evenly over the surface of the baking pan.
Sprinkle the oatmeal-flour mixture over the apples.
Bake in the preheated oven for 30 minutes or until the apples are
tender and the topping is golden brown.
Serve warm, topping each serving with vanilla ice cream
COCKTAILS:
Frangelico on the rocks with Lime
Raspberry Frangelini
1/2 oz Frangelico
2 oz Raspberry vodka
Top with club soda
Shake over ice and serve in a chilled martini glass rimmed with pink sugar
Garnish with a fresh raspberry
(© MMX, CBS Broadcasting Inc. All Rights Reserved.)
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