I don’t know about you, but Valentine’s Day is one of those nights that I go to great lengths not to go out to eat. In preparation for the onslaught of daters and diners who do go out, many restaurants cobble together prix-fixe menus for efficiency, offering limited selection often aimed at the lowest common denominator. And if I have to eat another molten chocolate cake for dessert, I might collapse.
Anyway, what could be more romantic than eating in? You’ve got the entire restaurant to yourself, the service is always spot on, and you can canoodle without an audience.
Cooking together is an intimate act. Done well, both parties act in unison, complementing each other’s efforts. In the end, you get to enjoy the fruits of your labor, and share something you made as a team.
Sometimes the simplest meals are the most satisfying — a humble bowl of pasta, a fresh salad and something decadent for dessert can bring far more pleasure than a tasting menu at a Michelin-starred restaurant.
So pop some bossa nova on the iPod. Light a candle. Feed each other forkfuls of pasta. Play footsie under the kitchen table. Fall in love all over again.
Baia Pasta Mohawks with Olive Oil, Sea Salt & Herbs
This dish is a perfect application for our collection of Baia Pasta, Pacific Sun Olive Oil and Omnivore Salt.
1 package Baia Mohawks (featured in the February Cooking Box)
4 tablespoons olive oil
2 cloves garlic, minced
juice of 1 half lemon
1 tablespoon chopped fresh herbs such as thyme, parsley, and chives
pinch red chile flakes or 1 teaspoon Chile Crunch (optional)
Sea salt
Cook pasta to al dente in well-salted water, reserving three tablespoons of the cooking liquid. Drain well, and return to the pot.
During the last few minutes of the pasta’s cooking time, heat olive oil in a skillet over medium heat. Add the garlic and saute until just fragrant; do not brown. Remove from heat.
Quickly whisk in lemon juice, herbs, chile flakes (if using) and one tablespoon of the pasta liquid until well combined.
Return pot of pasta to a burner on medium heat, add olive oil sauce, stir well, and cook for a minute or two, adding more cooking liquid if needed.
Finish each serving with a sprinkling of Omnivore Sea Salt.
