Valentine's Day Feast: Dinner

Last time Gabe and I cooked a fancy meal for each other (I think it was an anniversary), I made dinner and he made dessert, so this time we switched... except I couldn't resist doing the first course. Unbeknownst to us, we both choose a pink palette and beets as our main vegetable. Luckily, our dishes were both super delicious and quite different. Here's what we made overall:

Double Beet Ravioli: beetroot pasta with beet green-goat cheese filling in beurre blanc sauce with balsamic reduction, basil oil, and pickled red cabbage (Jenny)
Beet, Goat Cheese, Gruyerre, and Walnut Tart with parsley, served with a grapefruit spinach salad (Gabe)
Rice Pudding with fried bread and plum sauce (Gabe)

Red Wine Poached Pears with chocolate-raspberry sauce, vanilla icecream, and almond praline
Almond-Raspberry Bavarian Cream Cake with amaretto coffee

We were too eager to eat to spend a long time photographing, so forgive the ugly pictures. Trust that everything was delicious and beautiful. I was particular impressed with the simple, organic beauty of the beet tart (though the 10,000 rich, buttery calories per small slice probably affected my judgment).

Beet Ravioli with Goat Cheese Filling

2 medium beets
olive oil
7 egg yolks
1 small log goat cheese
about 1/2 c ricotta
bread crumbs
salt and pepper



Beet, Goat Cheese, and Gruyere Tart