Chef's Pick: Most Romantic Valentine's Day Dinner Recipe
When it comes to Valentine’s Day, what you eat is no longer “just dinner.” To some, this meal defines exactly how much their significant other cares about them (no pressure!)
For those who wish to avoid the love-crazed crowds this February 14th and prefer to have an intimate dinner at home, we’ve called in the expert opinion of Acqualina’s Executive Sous Chef, Anthony Dominguez, for his take on the perfect Valentine’s Day dinner.
“Fondue is an inherently intimate dish and the perfect Valentine’s Day entrée for two. So dim the lights, pour some wine, and enjoy every moment of the meal and the company.” Chef Anthony Dominguez
Gruyere Cheese Fondue
- 1 garlic clove, halved crosswise
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 2 teaspoons Brandy
- 1/2 pound Emmental cheese, coarsely grated (2 cups)
- 1/2 pound Gruyère, coarsely grated (2 cups)
Rub the inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring to a simmer over moderate heat. Stir together cornstarch and brandy in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
What to dip:
- Cubes of French bread
- Cubes of apple and pear
- Blanched cauliflower
- Julienned raw red bell pepper
- Blanched broccoli florets