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Valentine’s Day

This menu was as fun to come up with as it is to eat. They say oysters are an aphrodisiac but as shucking a raw one can be lethal, I steam mine just until they open and I can easily pry off the shell. They are easy to prepare and look very impressive on the table. The poussins (Cornish hens) require very little by way of preparation. The artichoke makes a great side and the heart is the best part. The molten chocolate cakes are also quick and very sexy, oozing with chocolate on the plate. Happy Valentine’s Day.

Love, gp

Fried Oysters with Curried Crème Fraîche

Fried Oysters w/Curried Crème Fraîche

This is indulgent, but if you’re just making it for two it’s a delicious and decadent gesture. Feel free to skip the caviar.

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Roasted Poussins & Potatoes

Roasted Poussins & Potatoes

An elegant update to chicken and potatoes. We use salt from Mallorca that’s infused with hibiscus, but regular salt is more than OK.

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Steamed Artichokes with Cheat’s Aioli

Steamed Artichokes w/Cheat’s Aioli

Any vegetable would be delicious dipped in this aioli and it’s also good for a sandwich. The basil’s great here.

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Molten Chocolate Cakes

Molten Chocolate Cakes

These are especially great because you can make the batter ahead of time and refrigerate it.

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