Who doesn’t love ice cream? And this delicious and timeless combination is perfect to surprise your significant other or loved ones for a great Valentine’s day (or any special day) dessert.
It’s luscious, creamy, tasty, and has this gorgeous pink hue from the rose syrup that is so pretty! The best part, I didn’t have to cook it and I spent less than 10 minutes making it! The hardest part was waiting for the ice cream to set!
Pistachios are an evergreen favorite of mine. I add it to anything I can and pistachio ice cream is a favorite of mine. For Valentine’s Day, I wanted to add a little symbol of love to this recipe and what beats roses for love day? As I experimented, the addition of rose syrup was a given but I played around with rose water also because while the syrups lends a sweetness and a beautiful pink color, the rose water is where the aroma comes in. That beautiful, sweet rose flavor makes me think of flowers in the house!
Go ahead, give this a try for your loved ones this Valentine’s Day and I promise you will not be disappointed! The earthy and floral combination is sure to be a hit!
From my kitchen to yours, I hope you enjoy this delicious Rose Pistachio Ice Cream!
If I know my husband, then I’m definitely going to be making him happy with my Valentine’s Day surf and turf meal. Yesterday, I featured the Lobster Risotto as part of my love week series for the surf part. Today, I’m going to share with you lamb chops, one of my husband’s favorites!
I think this is one of the easiest recipes but one that also looks pretty fancy. Before I give you the recipe, I’m going to share with you a few tips to ensure your lamb chops turn out just as amazing!
BUYING THE LAMB CHOPS
Lamb chops are typically bone-in meat chops, typically taken from the rib of the animal. They are loaded with flavor, tender, and cook very quickly, typically within 10-12 minutes depending on thickness and your preference of cook on the meat. Some recipes call for chops to be frenched, which is simply removing the fat from the bone for a cleaner look. If that’s the case, you can either clean away the fat at home or being lazy like me, you can as your meat butcher to french the chops for you.
Marinating any meat, especially dark meat, helps to tenderize it. This in turn will lead you to have a softer, richer tasting lamb. You can marinate the lamb chops as little as 30 minutes up to overnight. For this recipe, I marinated the lamb for 2 hours as it was mostly dry spices and oil. When I make my Lamb Tagine, I usually marinate the lamb overnight as it will be part of a stew so I want it ultra tender.
Lamb chops typically don’t need very much time to cook which is one of the best part about cooking them. I like to do 8-10 minutes for medium rare and 10-12 minutes for medium. Don’t forget to let them rest for an additional 10 minutes because they tend to continue cooking even when pulled out of the oven or off the stove. The outside food is always hotter than the inside, and heat slowly transfers inward, continuing to cook the food even after it has been removed from the heat source, hence carryover cooking. Always check the temp with a food/meat thermometer to make sure it is cooked: 125°F (51°C) for medium-rare, or 135°F (57°C) for medium.
So now that you armed with all of my information to make the best lamb chops, I’m going to share this amazing recipe. I paired my chops with Jeff Mauro’s 4 Cheese Polenta and roasted rainbow carrots. Other grains that would be delicious with these lamb chops would be Couscous or Farro.
From my kitchen to yours, I hope you enjoy this delicious Lamb Chop and have a very special Valentine’s Day!
Pistachio and Goat Cheese Crusted Spicy Lamb Chops
In a small bowl, combine all of the spices: coriander, cumin, ginger, cayenne, red chili flakes, cloves, allspice, and black pepper. Mix well.
Season the lamb with oil and spices. Let it rest in the fridge for at least 2 hours.
Meanwhile, in a food processor, pulse the pistachios to a rough chop.
Preheat oven to 375 degrees F.
When you are ready to cook the lamb, remove from fridge and using a butter knife, spread about 1/2 oz of goat cheese on the outer edge of each lamb chop. Press the ground pistachios over the goat cheese so it forms a smooth crust. Drizzle oil over each lamb chop and bake for 8-10 minutes for medium rare or 10-12 minutes for medium cook.
Remove from oven and let rest for 10 minutes for carryover cooking.
Creamy risotto filled with chunks of freshly steamed lobster, oh it’s so luscious! This is the perfect dish for a romantic night in or Valentine’s Day dinner! It’s pretty easy, and simple to make and perfect for date night!
When my husband found out I was making Lobster and Lamb for Valentine’s, I can safely say he was beyond excited. Surf and Turf can never go wrong!
For the risotto, as long as you have a little patience, it’s actually very easy. The creamy texture with added asparagus spears, peas, and garnished with some fresh chives is absolutely divine!
Stay tuned for the lamb recipe for the turf portion of this delicious V-Day meal! In the meantime, I really hope you enjoy this luscious Lobster Risotto!
1/2 c white wine, any bottle you have open will work
4 c chicken broth
1 c asparagus, cut into 1/2” pieces
1/2 c frozen green peas, thawed
3/4 c grated pecorino romano cheese
1 Tbsp fresh lemon juice
1 Tbsp chives, chopped
For the Lobster:
2 large lobster tails (4–5 oz. each)
pot of water
For the Risotto:
In medium saucepan add chicken broth and bring to a simmer. Lower heat and keep covered.
Heat a large non stick saucepan on medium heat and add butter. When it is heated, add onions and saute for 3-4 minutes, until translucent.
Add in the garlic and saute for 30 seconds to let the flavors bloom.
Add in the arborio rice and stir to mix with the onions and garlic. Let the rice toast for about 1 minute then add in the white wine. Keep stirring until the liquid is absorbed into the rice.
Add in 1/2 cup of the broth to the rice. Keep stirring the rice until the liquid is absorbed, about 3-4 minutes.
Repeat this process by continuing to add broth 1/2 c at a time and stirring often until all of the broth is used up. This process will take about 20-30 minutes.
After you add in the last cup of chicken broth, also add in the asparagus and green peas. Stir until the liquid is evaporated again. Then squeeze in lemon juice and add pecorino romano cheese. Stir until creamy.
For the Lobster:
Bring 1 inch water to a boil in a large pot or deep skillet with a tight-fitting lid. Place a steamer basket over water. Place tails in the basket. Cover and steam until meat is just opaque and very plump, 4-5 minutes; do not overcook or meat will begin to shrink and dry out.
Remove the meat from one of the lobster tails and dice it up into rough chunks.
Add lobster meat to the cooked risotto. Stir to incorporate.
With remaining lobster tail, slice in half lengthwise.
Serve 1 cup of risotto for each person and top with half a lobster tail.