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.
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
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
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.