Dinner for Lovers

Last weekend I went out on a limb and attempted to make a romantic-ish Valentine's Day meal. It was slightly over-the-top, yet managed to still taste homey and seasonal. Quite an accomplishment, if I do say so myself. So what, you might ask, does a gluten-free vegetarian Valentine's Day dinner look like? What do you make a meat-eater if not meat? With no strawberries or raspberries in season, what do you make for dessert that looks lovey-dovey?
Fear not faithful vegetarians and gluten-avoiders alike, for I have solved these great mysteries of life. Do not fret! TaDa! The answers you seek are found below...


Watercress Salad with Fennel and Oranges (recipe already posted)
Note: I substituted mache lettuce for the watercress, and pistachios for the walnuts. All other ingredients/steps remained the same.


Roquefort Souffles: Yields 4 Servings
Recipe by Gail Simmons
2 T unsalted butter, plus additional for buttering ramekins
1/2 cup grated Parmesan Cheese
3 T gluten-free all-purpose flour
1 cup milk (or almond milk)
pinch of salt and cayenne pepper
2 oz Roquefort cheese
5 eggs, separated
2 T snipped chives

1. Heat oven to 375. Butter the ramekins and coat each with 1 T of grated Parmesan cheese.
2. Melt butter in a medium saucepan over medium heat. Add the flour and cook over moderate heat for 1 minute, whisking constantly. Add the milk, salt and cayenne and cook, whisking, until very thick and bubbling, about 2 minutes. Scrape the mixture into a large bowl and whisk in the Roquefort and the remaining 1/4 cup of grated Parmesan. Whisk in the egg yolks and chives.
3. In another bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the beaten whites into the cheese mixture until no streaks remain. Pour the mixture into the ramekins, filling them three-fourths of the way; set the ramekins on a baking sheet.
4. Bake the souffles for about 20 minutes, until puffed and golden. Place the souffles on plates and serve immediately.


Honey-Roasted Root Vegetables: Yields 4 Servings
1 large bunch red beets, stems removed and cleaned
3 large carrots, peeled and sliced on a bias 1/2-inch thick
2 large parsnips, peeled and sliced on a bias 1/2-inch thick
1 large celery root, peeled and sliced into 1/2-inch batons
3 T olive oil, divided
3 T honey
1 T fresh thyme leaves
salt and pepper, to taste

1. Heat oven to 375. Line a baking sheet with foil.
2. Wrap beets in foil and place in the corner of the baking sheet. Toss together carrots, parsnips, and celery root with 2 T olive oil, honey, thyme, salt and pepper.
3. Roast for 45-60 minutes, stirring occasionally, or until tender and golden. Beets should be tender when pierced with a knife. Remove them from the foil, gently rub off skins, and cut into wedges. Toss with other vegetables and remaining T of olive oil. Readjust seasonings, if necessary, before serving.
Note: I prepared the vegetables before the souffles and reheated them my toaster oven while the souffles baked.


Double Chocolate Profiteroles:
1 recipe prepared Gluten-Free Pate a Choux, recipe listed below
1 pint chocolate ice cream (I use a coconut-based ice cream)
1 recipe prepared Decadent Hot Fudge, recipe listed below

Split prepared puffs in half. Using a small scoop, place one small scoop of ice cream on the bottoms of the puffs and replace tops. Drizzle with Decadent Hot Fudge.


Gluten-Free Pate a Choux: Yields 12-15 Small Puffs
Recipe by Rebecca Reilly
1/2 cup water
1/2 stick unsalted butter, diced
1/2 T sugar
1/8 t salt
1/2 cups gluten-free all-purpose flour mix
2 or 3 eggs (most likely 3)
1/2 t vanilla extract
1 egg yolk, mixed with 2 T milk or cream

1. Heat oven to 400. Line a baking sheet with parchment paper
2. Bring water, butter, sugar and salt to a boil over medium heat in a small saucepan. Add soon as the butter melts, stir in the gluten-free flour mix. Continue cooking over medium heat, stirring constantly, until the mixture looks oily and a crust starts to form on the bottom of the pot. Remove from heat.
3. Beat 2 eggs together in a small bowl. Slowly mix in the eggs, a little at a time, into the hot paste. Make sure that the egg is well-incorporated before adding more. If the mixture is not smooth and shiny, add remaining egg (beaten) a little at a time until the paste comes together. Stir in vanilla.
4. Scoop paste into a pastry bag fitted with a large round tip. Pipe puffs onto prepared baking sheet, spacing 2-3 inches apart. Wet your fingertip and pat down point of each puff; brush with egg wash. Bake for 20-30 minutes, or until puffs are golden brown and they sound hollow when tapped on the bottom.


Decadent Hot Fudge: Yields 1 Cup
1/3 cup heavy cream
2 T unsalted butter
1/2 cup light brown sugar
pinch of salt
2 T cocoa powder
1/2 - 1 oz semi-sweet chocolate, chopped

Heat cream, butter, sugar and salt in a small saucepan until it reaches a bare boil. Remove from heat and stir in cocoa powder and chopped chocolate. Serve immediately or cool and reheat.


I know that souffles and pate a choux look intimidating, but both are super easy once you have made them once. You just have to practice! Plus, if your sweetie is anything like mine, they will be in awe of what you have created. Just go for it!

Tonight's dinner is homemade gluten-free gnocchi. I have missed gnocchi so much and simply cannot wait to make a gluten-free version. Wish me luck!