This has been a whirlwind kind of week. We found out on Tuesday that my husband was shipping out for the Navy in early February. We had just under two weeks to get everything in order. Knowing that we were about to be separated for a good length of time, it was even more important to me to do something really spectacular for our anniversary.
As of right now, I’ve got one week left with him and it absolutely kills me. It’s going to be a whole new ball game, and I guess its impact on this blog is that I’ll no longer have anyone to use as a guinea pig. I feel like I’m really hitting my stride right about now and I hate how my husband isn’t going to be around for it. He has been a never-ending source of inspiration, my critic and my cheerleader and I appreciate all of it.
So, while I think that this would be a great Valentine’s meal for anyone who is wanting to wow, it’s really just for David and it’s my way of showing him that I love him.
Mixed Green Salad with Oranges and Fried Goat Cheese Medallions
2 cups packed mixed baby greens, washed and dried
2 oranges (satsuma preferred)
5 oz goat cheese, cut into 1/2 inch thick medallions
1 egg, lightly beaten
1/4 cup milk
1/2 cup panko
1/4 cup all-purpose flour
For dressing
2 tbsp balsamic vinegar
1 tbsp grainy mustard
6 tbsp extra virgin olive oil
Directions
Supreme the orange by removing the top and bottom (I’m going to demo this with a lemon, but it’s the same process).

With a chef’s knife, remove the skin and pith by following the curve of the fruit. Let the knife do the work for you (i.e., don’t saw back and forth).

Switch to a pairing knife. Cut on either side of the pith to remove the fruit.

Repeat all the way around the fruit until the segments have all been removed. There should not be any white left on the fruit segments.

Once orange has been supremed, cover with plastic wrap and set aside.
Next, place greens in a large bowl. Set aside.
For goat cheese medallions
Whisk egg and milk together in a medium-sized bowl. Pulse panko in a food processor until very finely ground. Place panko in a different medium-sized bowl. Place flour in yet another bowl.
Meanwhile, heat enough vegetable oil to come 3/4 of the way up the goat cheese in a large skillet over medium-high heat.
Coat goat cheese in flour, tapping off excess. Next, place goat cheese in the eggwash mixture and turn to coat. Remove from eggwash and place in panko crumbs, making sure to coat entire medallion.
Carefully place in skillet and fry until golden brown (1-2 minutes). Remove from skillet and place on a wire rack with a paper towel underneath. Let drain and serve while still warm.
For dressing
Place balsamic vinegar in a small cup. Add mustard. Whisk in oil in a steady stream. Serve immediately.
Assemble salad
Add oranges to salad greens. Toss with dressing. Lay warm goat cheese medallions on top and serve.

Saffron Risotto (adapted from Risotto by Pamela Sheldon Johns)
3-4 cups chicken/vegetable stock or broth
2 tbsp olive oil
1 cup Arborio Rice
3 garlic cloves, minced
1/2 cup white wine
2 pinches saffron threads
2 tbsp unsalted butter
1/2 cup freshly grated parmesan cheese
salt and pepper to taste
Directions
In a saucepan, heat stock over medium heat. Bring to a simmer and maintain over low heat.
In a large, heavy saucepan, heat oil. Add garlic and saute until garlic is fragrant. Add rice and stir to coat with oil and until a translucent dot appears in the middle, about 3 minutes. Add wine and stir until completely absorbed.
Add the hot stock one cup at a time, stirring frequently after each addition and not adding the next until almost completely absorbed. Reserve 1/4 cup stock and add saffron to it.
When rice is tender to the bite but still slightly firm and looks creamy (about 20 minutes), add saffron-infused stock. Remove from heat and stir in cheese and butter. Season to taste with salt and pepper.
Filet Mignon with Lemon, Chive and Parsley Butter
2 5 oz filet mignons
Kosher salt and freshly cracked black pepper
Vegetable oil for brushing
1 stick unsalted butter, softened
1 tbsp freshly squeezed lemon juice
2 tbsp chopped chives
2 tbsp chopped flat-leaf parsley
Directions
Remove steaks from refrigerator and allow to come to room temperature. Season heavily with salt and pepper on both sides. Cover and set aside.
To make compound butter, mix butter, herbs and lemon juice until well blended. Refrigerate until ready to use.
If using a grill pan, brush lightly with oil and heat to medium-high/high (the other option is to pan sear the filets and finish them in the oven). Lightly brush steaks on both sides with oil, as well. Place steaks on the hottest portion of the grill pan, presentation side down in the 10 o’clock position. When protein has loosened, rotate to the 2 o’clock position. For rare/medium-rare, the steaks will cook for about 2 minutes per side.
Flip steaks and repeat procedure on the other side. When cooked to desired temperature (120-130 for rare; 130-140 for medium rare; 140-150 for medium; 150-160 for medium well; 160 + for well done), remove from heat, season with salt and pepper, place atop risotto, top with compound butter and serve immediately.

Raspberry Cream Pavlovas (Martha Stewart Living, February 2007)
For the Pavlovas
10 oz frozen red raspberries, thawed in bag
2 large egg whites
1/2 cup sugar
Pinch of salt
For the filling
2 large egg yolks
1/4 cup sugar
2 1/2 tbsp unsalted butter
Pinch of salt
For the whipped cream
1 cup heavy cream
Directions
To make pavlovas, place raspberries in a fine mesh sieve set over a medium bowl. Let drain, reserving 2 1/2 tbsp juice. Set juice aside.
Press raspberries through sieve into bowl (should yield 3-4 tbsp puree). Discard solids and reserve puree for filling.
Put egg whites, sugar and salt into the heatproof bowl of an electric mixer set over a pot of simmering water. Whisk until sugar has dissolved (2-3 minutes). Attach bowl to mixer fitted with the whisk attachment. Add reserved raspberry juice. Beat on medium-high until soft peaks form.
Preheat oven to 175. Line a rimmed baking sheet with parchment paper. Using a spoon, form meringues into 3 1/4 inch rounds on baking sheet. Use the back of a spoon to make an indentation in the center of each round. Bake until centers are set and edges are crisp, 1 1/2-2 hours. Let cool completely on sheet on wire rack. Can be baked up to 2 days in advance and kept in a covered airtight container.
To make filling, whisk yolks, 3 tbsp reserved puree and sugar in a small saucepan. Cook over medium-low heat, whisking constantly, until thickened, about 4 minutes.
Remove from heat, whisk in butter and salt. Transfer to a small bowl, placing plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate for at least 1 hour, or up to 1 day.
For whipped cream, place cream in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form.
Serve pavlovas topped with curd and whipped cream.
