Dinner Recipes for Two: Satiate Your Taste Buds, Go for the Kill

The idea of sharing a meal together is primarily to enjoy the company, so here comes in the second guideline: either make meals ahead or if you plan to carry your conversation into the kitchen, make sure that the meal you plan to prepare consists of all the ingredients that are easily available at hand and the recipes whose instructions are easy to follow.

Ingredients

• Large shrimp (peeled and de-veined), ¾ lb
• Mushroom (sliced), 2 cups
• Egg yolk, 1
• Low-fat milk, ¾ cup
• All-purpose flour, 1 tbsp.
• Olive oil, 2 tsp.
• Dry sherry, 1 tbsp.
• Whole-wheat bread (toasted), 4 slices
• Chives (chopped), 2 tsp.
• Pinch of black pepper

In a large nonstick skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the shrimp to it and sauté until they turn pink. Set aside and keep warm. In a small bowl, whisk the milk, flour, sherry, and egg yolk together, and set aside. In the same skillet, add the remaining oil, and heat it. Add the mushrooms and sauté for a couple of minutes. Then, add the egg yolk mix and bring the mixture to a boil. Reduce the heat; simmer until thick. Add the shrimp in the skillet, then the salt and pepper, and stir well, until the shrimp have been coated from all sides. Cut the toast slices in half diagonally, arrange 4 of each on 2 plates, top them with the shrimp, and sprinkle the chives. Serve warm.

Ingredients

2 cups of the following assorted vegetables

• Green peas
• Watermelon radish (diced)
• Celery root (diced)
• Carrots (diced)
• Corn kernels
• Green beans (diced)

Other Ingredients

• Mayonnaise, 4 tbsp.
• Sherry vinegar, ½ tsp.
• Cognac, ½ tsp.
• Chervil (chopped), 1 tsp.
• Pinch of salt and pepper

In a large steamer, steam all the vegetables. The corn and peas may need a little more time. In a large salad bowl, whisk together the mayonnaise, sherry vinegar, cognac, and seasoning. Add in the vegetables and gently stir, until the dressing is well blended.

Ingredients

• Heavy cream, ¾ cup
• Unsweetened chocolate (finely chopped), 1½ oz.
• Instant espresso powder, ½ tsp.
• Egg yolks, 2
• Sugar, 3 tbsp.
• Vanilla extract, 1 tsp.
• Whipped cream and chocolate shreds, for garnish

In a saucepan, simmer the cream and sugar together, stirring continuously. Remove the pan from the heat and add the unsweetened chocolate and espresso powder to it. Stir until the chocolate melts and the coffee dissolves. Add in the egg yolks and vanilla extract, and whisk until the mixture is blended and smooth. Pour the mix into 2 round ramekins (or any other shape of your choice) and place the ramekins in a baking pan. Pour hot water into the pan, and bake in a 300 °F preheated oven until the centers set in. Remove the ramekins onto a wire rack, and cool slightly. Garnish with dollops of whipped cream and chocolate, and serve warm or chilled.