A very special Valentine’s Day meal with Chef Ina Garten

At a loss for what to cook for Valentine’s Day?   Here’s a simple and complete meal solution, thanks to MSNBC and Chef Ina Garten. AKA the “Barefoot Contessa”, Ina shares this meal from her cookbook “Barefoot Contessa: Back to Basics”.

In this video, she prepares a delicious mustard roasted fish, roasted vegetables, and a gorgeous dessert of coeur a la ­creme (translation: a cream heart) with ­raspberries.   Problem solved!    P.S. A valentine is not required to make this, be your own valentine and enjoy!

Click “read more” for the recipes.

Mustard-roasted fish
Courtesy of Ina Garten

INGREDIENTS

• 4 (8-ounce) fish fillets such as red snapper
• Kosher salt and freshly ground black pepper
• 8 ounces crème fraiche
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons minced shallots
• 2 teaspoons drained capers

Preheat the oven to 425 degrees.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraiche, two mustards, shallots, capers, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure all the fish is covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce in the pan spooned over the top.

Oven-roasted vegetables
Ina Garten

INGREDIENTS

• 2 small fennel bulbs, tops removed
• 1 pound fingerling or small potatoes
• 1/3 cup good olive oil
• Kosher salt and freshly ground black pepper
• 1 pound French string beans (haricots verts), trimmed
• 1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces
• 1/4 cup freshly grated Parmesan cheese

Preheat the oven to 425 degrees.

Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.

Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.

Sprinkle with salt and pepper and serve hot.

Coeur a la ­creme with ­raspberries
Ina Garten

This amazing dessert was inspired by my friend Anna Pump in her Loaves and Fishes Cookbook. This is really easy to make and can be prepared days before a party. Believe me, your friends will go ­crazy.

INGREDIENTS

• 12 ounces cream cheese, at room temperature
• 1 1⁄4 cups confectioners’ sugar
• 2 1⁄2 cups cold heavy cream
• 2 teaspoons pure vanilla extract
• 1⁄4 teaspoon grated lemon zest
• Seeds scraped from 1 vanilla bean
• Raspberry sauce
• 1 pint fresh raspberries

DIRECTIONS

Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until the mixture is very thick, like whipped ­cream.

Line a heart-shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate ­overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle raspberry sauce around the base. Serve with raspberries and extra ­sauce.
TIPS

If you double this recipe, it won’t set. For a large group, make two molds.

I use a heart-shaped dish with perforations, but you can also use a 7-inch sieve, which will make a rounded crème. Suspend the sieve over a bowl to drain.
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Looking for more Valentine’s recipes? Check this post by the Chew on That blog for a nice collection, including edible Valentines cards!