Valentine's Day is one of those holidays that can be different every year. Last year Matt had a gig and we cooked pasta with his family afterwards, the year before we had a three course meal and dancing. This year Matt found some of my Christmas money stashed in a drawer, I bought a gorgeous cookbook called Limoncello and Linen Water by Tessa Kiros and we made this a simple, but beautiful meal sprinkling flowers on our filet and berries on our bread.
cooked in cognac, olive oil and butter, topped with homemade rose salt
also dressed in olive oil and butter with sprigs of lemon thyme
with a simple olive oil balsamic vinegar dressing with a dash of honey
sweetened with strawberries and raspberries
Rose Petal Salt
(inspired by Limoncello and Linen Water from Tessa Kiros)
Dried rose petals
Go on a treasure hunt to find some lovely rock crystals. Pink Himalayan ones are the prize, but don't despair with the white ones - they can be just as pretty. Then gather your dried roses, (or any other dried culinary flower) in a heaped tablespoon. Gently press the petals in a mortar and pestle to bring out their essence. Sweep out the petals into a separate bowl to blend with the salt later. In the mortar add 2 1/2 tablespoons of rock crystals per every heaped tablespoon of roses and break them up into big and smalls granules. Combine the two right away and set on your dining room table for a beautiful alternative to a typical bouquet. Give a stir in between long uses. For variety add dried herbs like rosemary or thyme.