The food of love

Friday is Valentine’s Day and while you could take your sweetheart out for dinner, we think an intimate dinner at home is more romantic than one in a crowded restaurant.

Our menu features a heart-healthy entree (salmon or lean chicken breast) and side dishes (whole-grain risotto and a green vegetable) while the appetizer (parmesan toasts) and dessert (pots de creme) are just right for a special occasion.

Chile peppers, figs and chocolate (or vanilla) lend a little romance, and happen to be considered aphrodisiacs in some cultures.

And despite its special flair, the menu comes together easily with a little advance preparation.

Make the pots de creme the day before and let them chill in the refrigerator. The risotto is virtually effortless as the slow cooker does all of the work with no stirring required. And the parmesan toasts come together in about five minutes and can be served warm or at room temperature. This leaves only the entree and asparagus, which can roast in the oven at the same time.

Valentine’s Day Menu:

Parmesan Toasts With Prosciutto and Fig Jam

Sweet-Chipotle Glazed Salmon or Chicken

Balsamic Brown Butter Asparagus or Green Beans

Slow Cooker Barley Risotto

Mexican Chocolate Pots de Creme or Vanilla Pots de Creme

Parmesan Toasts With Prosciutto and Fig Jam

6 thin slices baguette

Extra-virgin olive oil

Salt and ground black pepper

1/3 to ½ cup freshly grated parmesan cheese

3 slices prosciutto, each cut into 2 pieces

1 to 2 tablespoons fig jam

Heat oven to 400 degrees.

Arrange the baguette slices in a single layer on a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Divide parmesan among slices. Bake until lightly toasted, about 10 minutes. Top each slice with 2 pieces of prosciutto and a dollop of jam.

Serve slightly warm or at room temperature.

Makes 2 servings.

Recipe adapted from epicurious.com

Sweet-Chipotle Glazed Salmon or Chicken

1 chipotle chile in adobo

1 tablespoon apricot jam or preserves

1 ½ teaspoons red wine vinegar

½ teaspoon ground cumin

2 salmon filets, about 1-inch thick OR 2 small skinless, boneless chicken breasts

Salt and ground black pepper

Heat oven to 425 degrees.

In a small bowl, using a fork, mix together the chipotle, jam, vinegar and cumin.

For salmon: Cover a small rimmed baking sheet with foil. Place salmon, skin-side down on foil. Sprinkle with salt and black pepper. Spread glaze over each salmon filet.

Roast 10 minutes, or until salmon is just opaque in the center.

For chicken: Cover a small rimmed baking sheet with foil.

Season chicken on both sides with salt and pepper.

Place chicken on foil. Bake chicken 15 to 20 minutes, then spread each breast with glaze. Return to oven and continue baking until chicken reaches an internal temperature of 165 degrees, about 10 minutes more.

Makes 2 servings.

Balsamic Brown Butter Asparagus or Green Beans

½ pound asparagus spears, trimmed OR green beans

Olive oil

Salt and ground black pepper

1 tablespoon butter

1 teaspoon soy sauce

1 teaspoon balsamic vinegar

Cracked black pepper

Heat oven to 425 degrees.

For asparagus: Arrange asparagus in a single layer on a baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper. Bake until crisp-tender, 6 to 12 minutes depending on thickness of spears.

For green beans: Cook green beans in a small amount of salted water in a medium saucepan until crisp tender.

In a small saucepan, melt butter over medium-low heat. Cook 3 minutes or until lightly browned, swirling pan occasionally. Remove from heat;

stir in soy sauce and balsamic vinegar. Drizzle over asparagus or beans, tossing well to coat.

Garnish with cracked pepper.

Makes 2 servings.

Slow Cooker Barley Risotto

2 2/3 cups chicken or vegetable broth

¾ cup pearled barley

½ small leek, halved and thinly sliced (see note)

¼ cup freshly grated parmesan cheese

1 tablespoon butter

Ground black pepper

In a slow cooker, combine the chicken broth with the barley and leek. Cook until most of the liquid has been absorbed, about 4 hours on low or 2 hours on high. Stir in the parmesan and butter and season with black pepper to taste (we didn’t add any salt as the chicken broth and parmesan cheese provided plenty).

Makes about 3 servings.

Note: An easy way to thoroughly wash leeks is to trim away the roots and dark green tops, then slice as directed and place the sliced leeks in a bowl of cold water and let stand 5 minutes. Any dirt or grit on the leeks will sink to the bottom of the bowl. Remove leeks with a slotted spoon and proceed with recipe.

Recipe adapted from Food and Wine

Mexican Chocolate Pots de Creme

1 ½ cups whole milk

½ cup heavy cream

6 egg yolks

6 ounces Mexican chocolate, finely chopped (see note)

6 ounces bittersweet chocolate, finely chopped

1/8 teaspoon ground red pepper (cayenne)

Raspberries, for garnish

In a medium, heavy bottomed saucepan, combine the milk and cream and heat over medium-high heat until bubbles form around edges of the pan, then reduce heat to medium-low.

Meanwhile, in a small bowl, beat the egg yolks to combine.

Slowly whisk about ¼ cup of the milk mixture into the eggs to temper them, then transfer the eggs to the saucepan,whisking to combine. Cook, stirring frequently, until slightly thickened. Immediately add the chopped Mexican and bittersweet chocolates and cayenne to the pan. Remove the pan from heat. Stir until the chocolate is completely melted and mixture is smooth.

Strain mixture through a fine sieve into a large glass measuring cup or bowl. Ladle the chocolate into small bowls.

Refrigerate the custards until set and chilled, at least 6 hours but preferably overnight.

Serve garnished with fresh raspberries, if desired.

Makes about 4 servings.

Note: Mexican chocolate is available at specialty stores and some well-stocked supermarkets. If you can’t find it, substitute bittersweet chocolate and add 1 ½ teaspoons ground cinnamon, 1/8 teaspoon almond extract, 1/8 teaspoon vanilla extract.

Vanilla Pots de Creme

1 ½ cups half-and-half

½ cup heavy cream

1 vanilla bean OR 1 ½ teaspoons vanilla extract

6 egg yolks

½ cup granulated sugar

Heat oven to 300 degrees.

In a medium saucepan, heat half-and-half and heavy cream over medium heat.

Using a sharp knife, split the vanilla bean in half lengthwise and scrape seeds into cream mixture. Add the pod too. Heat mixture until steaming and bubbles form around the edges of the pan. Remove from heat, cover and let steep for 10 to 15 minutes. (If using vanilla extract, just heat the half-and half and heavy cream until steaming.) In a small bowl, whisk together the egg yolks and sugar until light in color. Remove vanilla beans and pod from cream mixture and whisk about ½ cup into the egg yolks. Then whisk all of the egg yolk mixture into the cream mixture. (If you are using vanilla extract, add it now.) Divide mixture among 4 to 6 ramekins and place ramekins in a baking dish; fill dish with water halfway up the side of ramekins. Cover with foil.

Bake until center is just set, 45 minutes to 1 hour 20 minutes. Chill 6 hours to overnight before serving.

Recipe adapted from The New York Times