Food | Holidays | Appetizers | Dessert | Main Course

Relax We Got You Covered for Your Romantic Valentines Day Dinner for 2

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Valentines is right around the corner and if you're looking for a fool proof 3 course meal that will impress your significant other and not hurt your bank account.

Don't let "3 course" scare you off, soup and the dessert can be done and waiting and the main course can be whipped up with minimal effort. Even though it's meat and potatoes, they have both been upgraded for your special day. Cap off your meal with an impressive souffle that is light and fluffy and smothered in chocolate sauce!


For Tomato soup:

  • 2 lbs tomatoes
  • 4 cloves of garlic
  • 4 tablespoons olive oil
  • 1 small onion, peeled and diced (chopped)
  • 2 cups vegetable stock
  • salt and black pepper

For garnish:

  • Sour cream
  • Chives

For Salisbury hearts with pink peppercorn sauce w/ crispy potatoes:

  • 1 lb lean ground
  • 1 egg
  • ½ cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon dried onion
  • 1 tablespoon au jus mix
  • Asparagus

For Sauce:

  • 1 cup reserved cooking liquid
  • 1 cup white wine
  • 1 tablespoon pink peppercorns, lightly crushed
  • 3 tablespoons Worcestershire sauce
  • â…” cup cream

For potatoes:

  • 2 russet potatoes
  • 2 cups chicken broth
  • ½ cup butter
  • 1 bulb garlic
  • 1 sprig of thyme
  • Oil
  • Salt and pepper

Coffee Souffle for Two:

  • 1 teaspoon butter or margarine
  • 1 tablespoon sugar
  • ¼ cup sugar
  • 1 tablespoon instant coffee
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar

For Chocolate Sauce:

  • ¼ cup half-and-half
  • 1 ounce semisweet chocolate
  • 1 teaspoon butter
  • 1/4 teaspoon ground cinnamon


For Tomato soup:

  1. Preheat the oven to 400 degrees
  2. Place the tomatoes and cloves of garlic in a roasting dish in a single layer
  3. Drizzle with 3 tablespoons of the olive oil and roast in the oven for about 30 minutes until the garlic is soft when poked with a knife, and the tomatoes are colored and beginning to split open.
  4. Heat the rest of the olive oil in a saucepan and gently fry the onion until soft.
  5. Squeeze the garlic out of the skins and add to the onions, together with the roasted tomatoes and all the juices from the roasting pan
  6. Pour in the stock, bring to the boil and simmer with a lid on for 20 minutes
  7. Cool, then blend until the soup is very smooth

Salisbury hearts with pink peppercorn sauce w/ crispy potato:

  1. Combine the ground beef, bread crumbs, egg, garlic, onion and au jus mix and some salt and pepper. Knead until all combined. Form into 2 heart shaped patties.
  2. Peel and cut potatoes in half and cut off the ends so they can stand up in the pan.
  3. Set a saucepan over medium-high heat and add some oil. Sear the potatoes and heart steaks in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 minutes. Hold in the cooking liquid until ready to eat, the longer the better.

For Sauce:

  1. Place the stock, wine, peppercorns and Brandy into a sauce pan
  2. Bring to the boil and reduce by half
  3. Add the Worcestershire sauce into a large frying pan
  4. Simmer until it starts bubbling and add pink peppercorns. reserve for later.

Coffee Souffle for Two:

  1. Preheat oven to 375 degrees. Grease two 6 ounce ramekins with butter; sprinkle with 1 tablespoon sugar.
  2. In cup, stir coffee, vanilla, cinnamon and 1 teaspoon water until dissolved. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in remaining sugar until stiff peaks form. Add coffee mixture and beat on low speed just until blended.
  3. Spoon mixture into ramekins. Bake 10 minutes or until souffles are puffed and edges are browned.
  4. Meanwhile, prepare Chocolate Sauce: In microwave safe bowl, combine sauce ingredients. Cook in microwave on high 30 seconds; stir, scraping chocolate from bottom of cup. Cook 15 seconds; stir until smooth.
  5. Serve souffles immediately. With spoon, brake centers of souffles and pour in sauce.