Archive for February 15th, 2008

//parenting.leehansen.com/downloads/webgraphics/Animations/hearts-afire.gif” cannot be displayed, because it contains errors.Happy Valentine’s Day!

JT and I don’t really like going out for dinner on this occassion, our experience has been poor service and expensive menus, so we splurge at home!

Last night we started with little Mini Chive biscuits (From Food Network.com Barefoot Contessa) with Crème Fraiche (I’ve been having a difficult time finding it in the grocery stores, so I’ve made my own, see recipe below from Epicurious.com), Smoked Salmon and Capers (these are larger than normal capers and have a much milder, delicate flavour, and they are gorgeous because they have the stems on – you’ll likely need to go to a specialty gourmet store to get them, and make sure you wear padding because you WILL faint at the cost!). They are yummy in a martini too (but then again, what ISN’T?!?


Crème Fraiche (from Epicurious.com) kind of like a really decadent sour cream!:

  • 1 cup whipping cream
  • 2 tablespoons buttermilk


  1. Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container.
  2. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick.
  3. Stir well before covering and refrigerate up to 10 days (note from me, the longer you leave it in the fridge, the milder the buttermilk taste…this is really worth the splurge).

We also had King Crab Legs, a real treat. And in light of my trying to be good, I did a variation on Garlic Drawn Butter that was fantastic (if I do say so myself!!!!).

Heathy Drawn Garlic Butter Dipping Sauce (I’m going to try it on garlic bread and post the results soon!)

  • 1/2 cup water
  • 1 tsp yellow miso paste (miso acts as an emulsifier with the butter and water)
  • 1 tsp butter (I used sweet butter because the miso has a lot of salt)
  • 2-4 cloves garlic, peeled and smashed with the side of a chef’s knife.
  1. Heat water, add miso and stir until miso is melted.
  2. Add butter and garlic cloves and return to heat for 2-3 minutes so garlic releases flavour into liquid and butter melts.
  3. Stir well (this will thicken) and run through a strainer to remove garlic bits (the sauce should be creamy, about the consistency of buttermilk).
  4. Dip what ever your heart desires into this yummy, healthier sauce!

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