Valentine’s Day brings meals with flavors of love

What do we in the Taste section consider our mission? To tell you, of course, what's new in the world of food and restaurants and what's good to cook right now and how to do it, and to inform you about nutrition and food safety and lots of related topics. And above all, to make your life easier. Which brings us to Tuesday.

Tuesday, in case you've been napping, is Valentine's Day, which happens to be one of the two busiest days of the year for restaurants (the other being Mother's Day). And in acknowledgement of that, eating spots small and large all across the valley have been formulating menus and dragging out their heart-shaped equipment and going big on the red ingredients. If you plan to go out and don't have reservations already, you'd best get moving.

But if going out isn't in your plans, there are plenty of things you can do to put on quite the bash at home. And you don't have to be an executive chef to do it, although we did talk to one about how to create the perfect centerpiece for your valentine's dinner. That would be a heart-shaped steak, which Darrin Shinagawa, chef partner at Roy's Restaurant at 8701 W. Charleston Blvd., said anyone can do.

It's so easy, Shinagawa said, that he thought it would be fun to give a class on it at the restaurant last week. And today he shares his technique with you.

Shinagawa suggests using a filet mignon. They're readily available in supermarkets in 6- and 8-ounce sizes. He used an 8-ounce steak for our photos and said it's easier if your knife skills aren't quite up to snuff.

You take the filet and look at the shape. You'll notice it's more rounded on one side and flatter on the other, where the fat cap is. Put the steak on edge on a cutting board, the straight, fat-cap side down, and carefully slice about 90 percent of the way through, then open the meat -- which you've just butterflied -- like a book, into a heart shape.

That's it.

Shinagawa said the meat will shrink as it cooks but will maintain its shape if it's not handled too much, or cooked into oblivion.

If filet mignon isn't in your budget, you could try the same principle with a different cut of beef, or even consider making burgers into heart shapes.

Following we have a whole menu of heart-shaped and otherwise valentine-inspired recipes. With the exception of the coffeecakes -- which we figure you could make on the weekend -- the recipes are quick and easy, and just right for a weeknight valentine's celebration at home.

BUTTER HEARTS

½ cup cold butter

Cut butter into 16 slices, about ¼-inch thick. Place on a baking sheet lined with waxed paper. Freeze 5 to 10 minutes, or until firm.

Cut each slice using a 1½-inch heart-shaped cookie cutter.

Makes 16.

Notes: If desired, soften butter and mix in a few drops of red food coloring to turn it a pink color, then chill and proceed. Or mix herbs with the softened butter, chill and proceed.

-- Recipe adapted from Taste of Home

EFFORTLESS SPINACH SALAD

8 ounces fresh spinach

½ cup feta or goat cheese, crumbled

¼ small red onion, thinly sliced

½ cup dried cranberries

2 tablespoons toasted sliced almonds (optional)

For dressing:

½ cup bottled balsamic vinaigrette salad dressing

2 tablespoons orange juice

1 teaspoon orange zest (optional)

Wash and clean spinach. Tear into bite-sized pieces and place in a serving bowl. Add half of the feta or goat cheese and onion; toss to combine.

Combine dressing ingredients in a small mixing bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese. Top with dried cranberries and almonds. Serve immediately.

Makes 4 servings.

-- Recipe from Ocean Spray

LOVE KNOT VEGETABLES

2 medium carrots

1 medium zucchini

1 teaspoon cornstarch

½ cup chicken broth

½ teaspoon dried oregano

Peel carrots; cut each end at a diagonal. In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and cook for 10-12 minutes or until crisp-tender. Cool slightly.

Using a vegetable peeler, peel carrots into lengthwise strips; cut each ½ inch wide. Stack two strips together; loosely tie into a knot. Repeat to make five more carrot knots. Set knots and remaining strips aside.

Cut zucchini ends at an angle. Using the peeler, peel zucchini into thin strips; cut each ½ inch wide. Bring remaining water to a boil; add zucchini strips. Cook for 2 minutes or just until tender. Make six zucchini knots, following the directions for carrot knots.

In a saucepan, combine the cornstarch, broth and oregano until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Add vegetable knots and strips; heat through. Place strips in a serving bowl; top with knots.

Serves 2.

-- Recipe from Taste of Home

VALENTINE COFFEECAKES

4½ to 5 cups all-purpose flour, divided

½ cup sugar

1½ teaspoons salt

2 packages (¼ ounce each) active dry yeast

½ cup milk

½ cup water

6 tablespoons butter, divided

2 eggs

For filling:

¾ cup packed dark brown sugar

½ cup chopped blanched almonds, toasted

1/3 cup chopped maraschino cherries

1 tablespoon all-purpose flour

2 teaspoons almond extract

For glaze:

1½ cups confectioners' sugar

2 tablespoons butter, softened

2 to 3 tablespoons milk

½ teaspoon vanilla extract

In a bowl, combine 1½ cups flour, sugar, salt and yeast. Heat milk, water and 4 tablespoons butter to 120 to 130 degrees. Gradually add to dry ingredients; beat on medium for 2 minutes. Add eggs and ½ cup flour; beat on high for 2 minutes. By hand, add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half. Roll each half into a 26-by-8-inch rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style from long end; pinch to seal. Place seam side down on greased nonstick baking sheets or baking sheets lined with parchment paper.

Shape each roll into heart; seal ends. Cut from outer edge two-thirds through cake every 1 inch and turn each section out. Cover and let rise until doubled, about 1 hour.

Bake at 350 degrees for 15 to 20 minutes, or until golden. Remove immediately from baking sheets to wire racks. Cool completely; remove parchment paper if used.

For glaze, cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts.

Makes 2 coffeecakes.

-- Recipe from Taste of Home

HUGS AND KISSES

2 cups biscuit/baking mix

1/3 cup milk

2 tablespoons granulated sugar

1 egg

¼ cup butter or margarine, melted

Granulated sugar or colored sugar, if desired

Preheat oven to 400 degrees. Stir biscuit/baking mix, milk, 2 tablespoons sugar and the egg in a medium bowl until a soft dough forms. Place dough on surface generously dusted with biscuit/baking mix or flour and gently roll to coat. Shape into a ball; knead five times.

Roll or pat dough into 6½-inch square, ½ inch thick. Cut dough into 12 strips. Shape six strips into circles to make O shapes, pinching ends to secure. Cut remaining six strips crosswise in half and crisscross pairs of strips to make X shapes. (Or use X- and O-shaped cookie cutters dipped in baking/biscuit mix or flour.)

Place hugs and kisses on ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown. Immediately brush with melted butter and sprinkle with granulated sugar or colored sugar. Serve warm.

Variation: For even quicker Hugs and Kisses, use refrigerated breadsticks and shape into X's and O's.

Makes 12.

-- Recipe adapted from Betty Crocker

CHERRY-ALMOND MUFFINS

½ cup (1 stick) butter

1 cup granulated sugar

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

1 teaspoon almond extract

1 cup (4 ounces) slivered almonds, lightly toasted

2 cups (10 to 12 ounces) cherries, pitted, coarsely chopped and drained

Granulated sugar

Preheat oven to 375 degrees. Grease 12 muffin cups.

Cream butter and sugar until fluffy. Beat in eggs, one at a time.

Sift together dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.

Spoon muffin batter into muffin cups; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake for 30 minutes, or until muffins test done.

-- Recipe from King Arthur Flour

BE-MY-VALENTINE PIZZA

1 tube (13.8 ounces) refrigerated pizza crust

¼ cup shredded Italian cheese blend

¼ cup shredded part-skim mozzarella cheese

2 slices provolone cheese, cut in half

¼ cup pizza sauce

18 slices pepperoni

¼ cup chopped onion

¼ cup sliced ripe olives

Preheat oven to 425 degrees.

Unroll pizza dough onto a greased baking sheet; flatten dough. With kitchen scissors, cut into a 10-inch heart. (Use dough trimmings to make breadsticks, if desired.) Bake for 8 minutes.

Combine the Italian and mozzarella cheeses; set aside. Arrange provolone cheese over crust to within ½ inch of edges. Spread with pizza sauce. Layer with the pepperoni, onion, olives and cheese mixture. Bake 8-10 minutes longer, or until crust is golden brown and cheese is melted.

Serves 2.

-- Recipe from Taste of Home

CARAMEL-DRIZZLED BROWNIE HEARTS

1 box (1 pound, 2.4 ounces) brownie mix

Water, vegetable oil and egg called for on brownie mix box

36 caramels, unwrapped (from 14-ounce bag)

2 tablespoons whipping cream

1/3 cup chopped pecans

Preheat oven to 350 degrees (325 for dark or nonstick pan). Line bottom and sides of 9-inch-square pan with foil. Grease bottom only of foil with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1½ hours.

Using foil to lift, remove brownie from pan. Remove foil. With deep 3-inch heart-shaped cookie cutter, cut 8 brownies.

In medium microwavable bowl, microwave caramels and whipping cream uncovered on high 1 to 2 minutes, stirring every minute, until caramels are melted.

Arrange brownies on serving plate. Drizzle caramel mixture over brownies. Sprinkle with pecans.

Makes 8 brownie hearts.

-- Recipe from Betty Crocker

SWEET HEART CAKE

1 box cake mix (any flavor)

Water, vegetable oil, eggs called for on cake mix box

1 container frosting (any flavor)

Preheat oven to 350 degrees (325 for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch-round and one 8-inch-square pan.

In large bowl, mix cake batter according to package directions. Pour batter into pans.

Bake square pan 25 to 29 minutes, round pan 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart.

Frost cake.

Serves 12.

-- Recipe adapted from Betty Crocker

Contact reporter Heidi Knapp Rinella at hrinella@review journal.com or 702-383-0474.