You’re cooking Valentine’s Day dinner, but that’s not all you have to do. You have cleaning, playlist-making, candle-lighting, and more to get off your plate before you sit down to eat. To help you pull off a (seemingly) complicated dinner menu with time to spare, we rounded up three truly indulgent sous-vide recipes for Valentine’s Day and some time-saving tips.
The Main Course
Your date will think this Octopus with Squid-Ink Hummus and Pomegranate Salad was a labor of love, but it’s easy to make and looks beautiful no matter how you plate it. A variety of textures—crispy tentacles, smooth hummus, and bursting pomegranate arils—make this dish (from Sous-Vide magazine’s second issue) a more sophisticated choice than the expected surf and turf. It’s a memorable pick for a Valentine’s Day dinner at home, with fiery flavors from smoked paprika and guajillo pepper.
When tackling these tentacles, remember:
A Boogie Wonderland sets the mood for a romantic, retro-flavored evening. A take on red sangria from the mix masters at Nitecap in New York, this sous-vide cocktail appeared in Sous-Vide magazine’s second issue and is infused with cocoa nibs. It’s bitter and sweet (aren’t all great loves?) and gets its deep red color from Lambrusco. Citrus peel garnishes add bright, fresh flavors to the drink.
Before you pour, remember:
We admit: It wouldn’t be Valentine’s Day without some chocolate. Our Mocha Pot de Créme from Sous-Vide magazine’s third issue is silky and sinful with a jolt of espresso to keep you alert for the rest of the evening—whether it involves dancing, a show, or simply cleaning up the kitchen.
To whip up this sous-vide dessert, remember:
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