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Valentine's Day 2016: Celebrate date night with your loved one by making a three-course meal

Valentines Day is coming up and that means you and your special someone are more than likely planning a romantic evening. Of course, all the restaurants are going to be packed, so here is a romantic three-course meal you can make at home. From the appetizer to the dessert your taste buds are sure to be in love with the flavors this meal brings to the table.

It’s time to light some candles, call up your special someone and have a romantic dinner for two. And if your single this Valentine’s Day, there is always that chocolate loaf cake to enjoy while you watch romantic movies on Netflix contemplating your love life. By yourself. Again.


Baked Brie

From A Beautiful Mess


  • Puff Pastry
  • Brie cheese


  1. Preheat the oven to 375 degrees.
  2. Wrap the Brie in the puff pastry.
  3. Put the puff pastry on a cooking sheet lined with parchment paper and cook for 18 to 22 minutes.
  4. Serve hot with apples, grapes, crackers or bread.


Steak au poivre with roasted fingerling potatoes

From Martha Stewart


  • 3/4 pound fingerling or other small potatoes cut lengthwise
  • 2 tablespoons extra virgin olive oil
  • Course salt
  • 3/4 cup crushed black peppercorn
  • 3 boneless New York strip steaks, excess fat trimmed.
  • 1 tablespoon unsalted butter
  • 1/4 cup dry white wine
  • 1/2 teaspoon Dijon mustard
  • Chopped parsley, for serving


  1. Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
  2. While that’s cooking, spread the peppercorns on a large plate. Season steak with salt and then press into the pepper, coating both sides. Heat 1 tablespoon oil and butter over high heat in a large skillet. In two batches, cook steak until medium rare, about 8 minutes, flipping once. Let the steak rest on a cutting board for 5 to 10 minutes.
  3. Discard the fat from the skillet and lightly wipe with a paper towel to remove excess pepper, and heat over medium. Deglaze the skillet by adding wine and cooking; stir and scrape up browned bits with a wooden spoon. Cook until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats the back of the spoon, about 4 minutes. Stir in mustard and season with salt.
  4. Slice steak against the grain, divide among the plates and top with sauce. Serve with potatoes and parsley.


Dense chocolate loaf cake

From Food52


  • 1 cup soft, unsalted butter
  • 1 2/3 cup dark brown sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 4 ounces bitter sweet chocolate, melted
  • 1 1/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups plus 2 tablespoons boiling water


  1. Heat the oven to 375 degrees. Grease and line a 9 by 5 inch loaf pan. Use parchment paper to cover the inside of the pan.
  2. Cream the butter and sugar with a wooden spoon. Add the eggs and vanilla and beat in well. Fold in the melted and slightly cooled chocolate. Combine the ingredients but do no over beat.
  3. Add the baking soda to the flour and gently add the flour to the mixture. Alternate spoon-by-spoon with the flour and boiling water until you have a smooth liquid batter. Pour into the lined loaf pan and bake for 30 minutes.
  4. Turn the oven down to 325 degrees and continue cooking for another 15 minutes.
  5. Place the loaf pan on a cooling rack and allow to cool all the way before turning it out.
Bailey Brouwer is an intern at Flavor 574 and is currently a student at Elkhart Memorial High School.

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