For many people, just the idea of cooking a multi-course meal sounds intimidating, let alone actually rolling up the shirtsleeves and diving into a DIY, Michelin star-worthy dinner. But therein lies the misconception about preparing multi-course meals. Multi-course doesn’t have to mean overly complicated.
When cooking a homemade dinner for a loved one, a simple, low-key multi-course meal is always a safer bet than trying to pull out all the culinary bells and whistles. Not only is it less stressful and exhausting, but there’s less chance that something will go wrong. Make a multi-course meal that’s all heart and little hassle. And when you skip the prixe-fixe menu, well… your wallet will thank you, too. Bring the restaurant to you with this four-course meal.
Appetizer: Oysters Rockefeller
Oysters are often called “romance fruits of the sea,” and when your dinner partner watches you bring out a plate of delicious salt-water bivalves, the only thing he or she can say is… “Aw shucks.” Winter is the best season to eat oysters because the water is cold, and mollusks thrive in cold water. During the summer months, oysters spawn, and that gives them a weak, watery flavor and stringy texture. The sexy bivalve also has numerous health benefits—it packs a wallop of zinc, which ups the immune system and strengthens bones.
Oyster Rockefeller
| Servings |
| 2people |
| Servings |
| 2people |
- 24 Oysters shucked
- 1 Garlic Clove chopped finely
- 2 cups Spinach chopped finely
- 1 bunch Watercress chopped finely
- 1/2 cup Green Onions chopped finely
- 3/4 cup Unsalted Butter room temperature
- 1/2 cup Breadcrumbs
- 1 tsp Hot Pepper Sauce
- 2 tbsps Pernod
- 1 tsp Fennel Seeds ground
- 1/4 cup Parmesan cheese
- Salt to taste
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- Preheat oven to 450 degrees Fahrenheit.
- Place garlic, spinach, watercress and green onion in food processor and mix until ingredients are finely chopped. Transfer mixture to bowl.
- Combine butter, breadcrumbs, Pernod, hot sauce and fennel seeds in food processor and blend. Return garlic and spinach mixture to processor and blend again.
- Sprinkle salt over a large baking sheet. Arrange oysters in half shells on baking sheet, sprinkle with salt, and top each oyster with one tablespoon of spinach mixture. Sprinkle oysters with Parmesan cheese and bake for eight minutes or until golden brown.
First Course: Arugula, Grape and Almond Salad with Vinaigrette
In her essay “Love in a Dish,” the American food writer MFK Fisher stresses how important it is that a couple eat together in the intimacy of the home. “There can be no warm, rich home life anywhere else if it does not exist at table,” says Fisher. So, after the table is set and a cut of fresh flowers placed in a vase, celebrate food and love with this simple first course salad. It’s sure to tickle the taste buds and prep the palate for what’s to come.
Arugula, Grape and Almond Salad with Vinaigrette
| Servings |
| 6servings |
| Servings |
| 6servings |
- 1/2 lb Seedless Red Grapes halved
- 1 tbsp Shallot minced
- 1 tbsp Sherry Vinegar
- 1/4 tsp Salt
- 1/4 cup Extra-Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- Pepper to taste
- 8 cups Arugula
- 1/4 lb Manchego Cheese shaved
- 3/4 cup Salted Almonds chopped coarsely
- Pear sliced as garnish
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- Finely chop 10 grapes and transfer to a small bowl. Cut the remaining grapes in half, transfer to another bowl and set aside.
- Using a fork, mash the 10 chopped grapes into a puree. Add minced shallot, Sherry vinegar and salt. Let the mixture sit for five minutes, and then whisk in olive oil, balsamic vinegar and a pinch of salt and pepper. Add more Sherry vinegar to vinaigrette if desired.
- In a large bowl, combine arugula and halved grapes. Drizzle with vinaigrette and toss salad to coat. Top salad with cheese and almonds.
Main Course: Duck Breast with Pomegranate
This dish probably makes you think of a fancy French restaurants, luxe, white linen tablecloths, and delicate plates of haute cuisine that look more like art installations than meals. But let’s dispel those high-end associations. There’s no reason to be intimidated cooking duck breast. It may be unfamiliar but it’s not any more difficult to cook than beef tenderloin. Duck breast has a juicy, robust richness. It’s the perfect main course when you want to recreate French cooking in the comfort of your home.
Duck Breast with Pomegranate
| Servings |
| 2people |
| Servings |
| 2people |
- 4 Duck Breasts fried
- 1 Pomegranate halved, seeds removed (reserve the juice)
- 1 tbsp Honey
- 1 tsp Cornflower
- 1 1/3 cups Vegetable Stock
- Cayenne Pepper to taste
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- Place duck breasts in medium-sized pan, skin-side down. Fry on medium heat until golden brown, about eight minutes. Turn duck breasts and fry on the other side for five minutes. Keep the breasts moist by basting with duck fat.
- Remove duck breasts from pan and wrap in aluminum foil. Let rest five to 10 minutes.
- Unwrap the meat and fry again, skin-side down, until duck is crispy. Turn and fry on the other side for a few minutes. Season with salt and pepper and serve with sauce.
- In a pot, combine pomegranate seeds, pomegranate juice, vegetable stock and honey. Reduce to about half.
- In a separate bowl, mix cornflower and a little cold water. Add cornflower mixture to sauce. Season with salt and a pinch of cayenne pepper.
Dessert: Deep Dish Hot Fudge Brownie Sundae
Is there anything more romantic than chocolate? It lifts our mood and ignites our senses and you don’t need to do much in the kitchen to create a memorable chocolate dessert. With chocolate, the simple transition from solid to liquid releases a bouquet of succulent flavors.
Deep Dish Hot Fudge Brownie Sundae
| Servings |
| 2people |
| Servings |
| 2people |
- 1/4 cup Unsalted Butter
- 1/2 oz Unsweetened Chocolate
- 1/2 cup Semisweet Chocolate Chips
- 1 Egg whisked
- 1/3 cup Sugar
- 1/8 tsp Salt
- 1/2 tsp Vanilla Extract
- 1/4 cup Flour
- Vanilla Ice Cream for serving
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- Preheat oven to 350 degrees Fahrenheit.
- In a medium heatproof bowl, combine butter, unsweetened chocolate and 1/2 cup of chocolate chips. Place the bowl over a saucepan of simmering water and stir until the ingredients are melted and smooth. Remove bowl from heat and let cool.
- In a medium bowl, whisk egg and sugar until thickened, then slowly whisk in the melted chocolate, salt, vanilla and flour.
- Divide the batter between two individual baking dishes. Bake for 15 to 20 minutes, or until the top is crisp. Let cool. Serve with vanilla ice cream.
