Rania's Recipes: Valentine's Day Dinner
If you're looking for a perfect meal for Valentine's Day, be sure to try out these recipes from Rania Harris!
Parmesan Fried Oysters with Roasted Garlic Dip
- 2 dozen oysters - shucked and drained.
- Peanut oil for deep frying - heated to 350 degrees
- 1 cup flour
- 2 eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 cup fresh dried bread crumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley
Roasted Garlic Dip:
- 2 tablespoons roasted garlic (see note below)
- 1 cup good quality mayonnaise
- 3 tablespoons chopped bread and butter pickles
- 1 tablespoon each: Minced shallot and chopped parsley
Directions:
Rinse the oysters and pat them dry on paper towels. Toss the oysters in the flour. Beat the eggs with the mustard and salt. Dip the oysters into the egg mixture. Combine the breadcrumbs with the Parmesan, black pepper and parsley. Roll the oysters in this mixture - coating well. Fry the oysters in the hot oil in small batches until they are golden brown. Drain them on paper toweling.
Serve at once with roasted garlic dip
Roasted garlic dip:
Combine the dip ingredients together in a small bowl. Season to taste with salt and pepper.
Roasted Garlic:
- 3 heads garlic, peeled
- ¼ cup extra virgin olive oil
Directions:
Position rack in lowest third of oven and preheat to 300 degrees. Place the garlic in small baking dish and toss with oil. Cover dish with aluminum foil and bake until garlic is soft and golden, about 30 minutes. Transfer the garlic to food processor and let cool, about 30 minutes.
Salad for Lovers
- 1 bulb fennel, halved and cut into 1/2-inch wedges
- 5 slices pancetta
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 5 ounces (about 6 to 7 cups) mixed organic baby kale and baby spinach
- Red Wine Vinaigrette (see recipe)
Red Wine Vinaigrette:
- 4 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- Sea salt and freshly ground black pepper to taste
- ½ cup Greek olive oil
Directions:
Preheat the oven to 400 degree. Line a baking sheet with parchment paper.
In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the kale and spinach, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
Red Wine Vinaigrette:
Mix the vinegar, lemon juice, honey, Dijon Mustard salt, and pepper in a blender or in a small bowl. With the machine running gradually blend in the oil. If making in a small bowl, whisk the olive in slowly until the dressing is emulsified Season the vinaigrette, to taste, with more salt and pepper, if desired.
