What should I fix for our 2 year anniversary dinner?

Question

Been together 2 years today, just wondering what to fix for our dinner. Don't want to go out, want to have a nice dinner in.

Thanks!

Answer 1

All I can think is it would be very different/ specific depending on you as a couple and your experiences.

Well what is his favorite food?

(My dearest would be scallops or crab or some seafood)

OR

What kind of food did you have on your first date?

(We had very special Thai food)

OR

What kind of food would be special or different?

(I made sausage/ shrimp kabobs last week and my husband went out of his head for those.)

Answer 2

Veal Chops Stuffed with

Taleggio and Broccoli

(Costolette di Vitello Imbottiti)

Makes 4 servings

1 scant cup broccoli florets, in pieces no larger than 1/2 inch

Salt

1 cup canned Italian plum tomatoes (preferably San Marzano)

5 ounces Taleggio cheese, sliced thin

4 thin slices (about 2 ounces) imported Italian prosciutto

4 bone-in veal rib chops, each about 10 ounces and 1 inch

thick

Freshly ground black pepper

All-purpose flour

3 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

8 fresh sage leaves

2/3 cup dry white wine

1 1/3 cups chicken stock or canned reduced-sodium chicken broth

Cook the broccoli florets in a medium saucepan of boiling salted water until tender but still bright green, about 4 minutes. Drain the broccoli and rinse under cold water until cool. Drain thoroughly.

Pass the tomatoes and their liquid through a food mill fitted with the fine disc, or blend them in a food processor or blender, using quick on/off pulses just until smooth. (Overblending the tomatoes will incorporate air into them and turn them pink.)

Make 4 more or less even stacks with the cheese slices and cover each with a folded slice of prosciutto. Lay the broccoli florets along one edge of each stack, dividing the florets evenly. Roll the cheese and prosciutto around the broccoli into neat and compact rolls. Set the rolls aside.

Lay a veal chop flat on a cutting board. Following the illustrations below, make a horizontal cut through the meat all the way to the bone and open the chop up, butterflying it. With the smooth side of a meat mallet, gently pound each side until the veal is about 3/8 inch thick. Place a cheese roll over one side of the butterflied veal chop, close to the bone. Fold the other side of the chop over the filling to completely enclose the filling. Pound around the edges of the stuffed chop with the toothed side of the meat mallet to seal in the stuffing. For an extra measure of security, you may fasten the edges of the stuffed chop with a toothpick. Press the stuffed chops gently to flatten them slightly. Repeat with the remaining chops and cheese rolls. Season the stuffed chops with salt and pepper, then dredge them in flour to coat all sides lightly.

Heat the oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is light brown. Add the chops to the pan and cook until the underside is golden, about 4 minutes. (If your skillet isn't large enough to accommodate all four chops, divide the chops and sauce ingredients between two skillets.) Turn the chops, scatter the sage leaves around them and cook until the second side is golden, about 3 minutes. Remove the chops from the pan and drain the fat, reserving the sage leaves.

Return the chops to the pan, pour in the wine and add the remaining 2 tablespoons butter. Bring to a boil and cook until the liquid is reduced by half, about 5 minutes. Stir in the tomatoes, bring to a boil, then pour in the stock. Bring to a boil, lower the heat so the sauce is simmering and cook, covered, until no trace of pink remains near the bone and the sauce is syrupy, about 12 minutes. Turn the chops and baste them with the sauce several times as they simmer.

The chops can also be finished in the oven: Preheat oven to 375 degrees F. After adding stock to the pan, set the uncovered pan in a hot oven and bake, basting periodically for 15 minutes.

Transfer the chops to warm plates and spoon some of the sauce over each. For a clearer sauce, strain it as you spoon it over the chops.

Fresh Tomato Risotto

Servings: 6

2 cups chopped plum tomatoes

3 tablespoons chopped fresh basil

1 tablespoon olive oil

1 teaspoon salt

2 garlic cloves, minced

8 cups (or less) chicken broth

1 tablespoon olive oil

1 medium onion, chopped

2 cups arborio rice

1/2 cup dry white wine

2/3 cup shredded mozzarella cheese

1/2 teaspoon freshly ground pepper

1/3 cup grated Parmesan cheese

Combine the tomatoes, basil, 1 tablespoon olive oil, salt and garlic in a bowl and mix well. Set aside. Bring the chicken broth to a boil in a saucepan. Remove from the heat and cover to keep warm.

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the onion and saute for 3 minutes or until tender and translucent. Add the rice and cook for 1 minute or until a white dot is visible in the center of each grain, stirring constantly. Stir in the wine and cook for 1 minute or until almost absorbed, stirring constantly. Add 1 cup warm chicken broth and cook until the broth is absorbed, stirring constantly. Add 6 cups broth 1 cup at a time, cooking until the broth is absorbed before adding more and stirring constantly. When 6 cups of broth have been added, add the broth 1/2 cup at a time and test the rice. Rice should be tender but still firm when done. You may not need all 8 cups of broth. The total cooking time should be about 30 minutes.

When the rice tests done, stir in the tomato mixture and cook for 2 minutes. Remove from the heat and stir in the mozzarella cheese and pepper. Top each serving with Parmesan cheese.

Frozen Chocolate-Covered Cappuccino Crunch Cake

Yields - 16 servings

Ingredients:

1 (10 3/4 oz.) frozen pound cake, thawed

3/4 cup heavy whipping cream

1 3/4 cups (11.5-oz. pkg.)  Milk Chocolate Morsels

4 cups (1 quart) coffee ice cream, softened

1 cup frozen whipped topping, thawed

1 3/4 cups coarsely crushed malted milk balls

Frozen whipped topping, thawed (optional)

Coarsely crushed malted milk balls, (optional)

Directions:

SLICE pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set remaining slices aside.

BRING cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan. Cover; freeze for 1 1/2 hours or until chocolate is set.

COMBINE softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.

TOP ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.

TO SERVE: To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.



hope these help.              good luck and enjoy.

Answer 3

Here are some ideas:

Menu I

Grilled ribeye steaks

Sweet corn with chili lime butter

Roasted asparagas with parmesan

Fresh fruit

Chocolate lava cakes

Menu II

Chicken and artichokes

Wild Rice Pilaf

Baby lettuce salad with roasted cashews, mandarin oranges, chopped green onion, feta cheese and a dijon vinagrette

Raspberry sorbet with creme de cacao liquor drizzled on top

Menu III

Pork tenderloins, marinated in teriyaki sauce

Pineapple rice with candied walnuts

Fresh green beans with citrus butter

White chocolate raspberry cheesecake

Answer 4

Baked Trout.

Remove head and tail and make two or three slices to the bone in each side.

Sprinkle with salt and some lemon juice. Place on, a bed of lemon slices, (from the lemons you have squeezed for the juice) on a piece of tinfoil.

Fold into a parcel and bake at 170C for about 15 minutes

Answer 5

Do 'surf & turf'---steaks, shrimp, crab, clams, whatever you choose, you now best! So sweet you want to cook & not go out, congrats!!!