Everyday Food: Romantic at-home recipes for two

<137>UNDATED -- BC-EVERYDAY-FOOD-EAT-OUT-HOME-ART-NYTSF -- <137>After a lovely dinner, treat your Valentine (and yourself) to these Black Forest upside-down cakes. <137>(CREDIT: Johnny Miller)<137>
<137>UNDATED -- BC-EVERYDAY-FOOD-EAT-OUT-HOME-ART-NYTSF -- <137>After a lovely dinner, treat your Valentine (and yourself) to these Black Forest upside-down cakes. <137>(CREDIT: Johnny Miller)<137> Johnny Miller

On Valentine’s Day this year, don’t bother making a dinner reservation. Instead, cook an indulgent menu for two — or double it for a special family supper.

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Caesar salad for two

Serves 2

If doubling this recipe, you can use a blender to make the dressing.

2 thick slices rustic white bread, cut into 1-inch cubes

1/4 cup extra-virgin olive oil

Coarse salt and ground pepper

1 garlic clove, minced

2 anchovy fillets, minced

1 large egg yolk or 1 tablespoon pasteurized egg yolk

1 1/2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

1 small head romaine lettuce, cored, outer leaves discarded and heart cut into 1 1/2-inch pieces

2 tablespoons freshly grated Parmesan

1. Heat oven to 400 degress. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.

2. On a cutting board, combine garlic, anchovies and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard and lemon juice. Gradually whisk in tablespoons of oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.

Nutritional analysis per serving: 510 calories, 37 grams fat (7 grams saturated), 22 grams carbohydrates, 21 grams protein; 3 grams fiber, 65 percent of calories from fat.

Steak and shrimp with parsely potatoes

Serves 2

This classic surf and turf is easy to make at home. Spooning hot butter over the beef is a steakhouse trick that helps it cook evenly and enhances its flavor.

1/2 pound small new red potatoes, halved or quartered if large

Coarse salt and ground pepper

1 tablespoon vegetable oil

2 filet mignon, sirloin or flatiron steaks (6 ounces each)

3 sprigs thyme

3 tablespoons unsalted butter

8 extra-large shrimp (6 ounces total), peeled and deveined, tails left on

1/4 cup chopped fresh parsley

1. Place potatoes in a medium pot and cover with cold water by 1 inch. Season with salt; bring to a boil over medium, then reduce to a rapid simmer. Cook until tender, about 8 minutes. Drain potatoes and return to pot.

2. Meanwhile, heat oil in a medium skillet over medium-high heat. Pat steaks dry with a paper towel and season generously with salt and pepper. When oil just begins to smoke, add steaks to skillet. Cook until browned well on all sides, turning with tongs as needed, about 10 minutes total (reduce heat to prevent burning as needed). Reduce heat to medium, top steaks with thyme and add 1 tablespoon butter to skillet. When butter froths, tilt skillet slightly so butter pools and repeatedly spoon it over steaks, 1 minute. Transfer steaks to a plate and tent with foil.

3. Briefly rinse skillet under cold water and return to medium heat. Add 1 tablespoon butter to skillet. When it froths, add shrimp and cook until beginning to brown at edges, about 2 minutes, turning halfway through. Season with salt and pepper; add half the parsley and toss. Transfer to a plate.

4. Return skillet to medium heat and add cooked potatoes. Cook, stirring until potatoes are heated through and starting to break down, 1 minute. Add 1 tablespoon butter and remaining parsley and toss to coat. Season potatoes with salt and pepper. Serve steak and shrimp with potatoes.

Nutritional analysis per serving: 748 calories, 57 grams fat (25 grams saturated), 20 grams carbohydrates, 38 grams protein, 3 grams fiber, 69 percent of calories from fat.

Black Forest upside-down cakes

Serves 2

If you can’t find jarred sour cherries, substitute frozen sweet cherries, thawed and drained, and use 1 teaspoon fresh lemon juice instead of the cherry juice in step 1.

1/4 cup (1/2 stick) unsalted butter, room temperature

1/3 cup plus 3 tablespoons packed light-brown sugar

1 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved)

1/3 cup all-purpose flour (spooned and leveled)

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon coarse salt

1 large egg yolk

3 tablespoons whole milk

1/4 cup heavy cream

2 teaspoons rum

1. Heat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.

2. In a small bowl, whisk together flour, cocoa, baking powder and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.

3. Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar and rum until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with rum whipped cream.

Nutritional analysis per serving: 702 calories, 39 grams fat (23 grams saturated), 89 grams carbohydrates, 9 grams protein, 6 grams fiber, 50 percent of calories from fat.