I have 6 months till my first anniversery. Any ideas on a great dinner I can make my husband?

I have 6 months, but I have cooked everything I know how to make. I need some new ideas on a anniversery dinner for my husband who isnt very romantic, but he loves food!!!I have 6 months till my first anniversery. Any ideas on a great dinner I can make my husband?
What kind of food did you eat on your first date? If you can remember maybe this would be a good idea. Or how about something that his mother used to make? A favorite dish from his childhood maybe? Or try a copy cat recipe from his favorite restaurant. try some recipe websites for some good ideas. Some of my favorites are www.cooksrecipes.com, www.justmecookin.com and www.askyourneighbor.com. Also Kopy Kat recipes is a good one for the ones that are served at restaurants. But the most important thing is to relax, if you are stressed the food wont come out good, he wont enjoy it cause he will sense your stress and it wont be the romantic evening that you want it to be. So relax, have fun and remember why you married each other, that is the most important thing.I have 6 months till my first anniversery. Any ideas on a great dinner I can make my husband?
My fiance and I tried sushi. We hate fish, but love sushi. Its great to go out and eat new things. I think going out to a really great restaurant is more romantic than cleaning up.
It was my husband's birthday last week and I cooked halibut steak. Its an expensive fish but its very meaty so you don't need much. its really easy to cook and its quite fancy so looks like you've made looks of effort! I blended coriander, garlic, lime juice, salt and sunflower oil and grilled the halibut with that on top. very nice!
This dinner is very, very elegent, but it's also a man's meal. I've cooked this for my parent's anniversary before and my dad is a very hardcore man, and he loved it. If you'd like some mor elike this, email me at hailee5@gmail.com





If you want a very simple, cheap, but extremely elegant meal follow these directions.





1 fillet of rainbow trour or atlantic pink salmon per person OR 2 small chicken breasts per person


1 large red onion cut into circles


1 bottle of Kraft: Balsamic Vinagrette


1 bottle of seedy dijon mustard (Earls is good)


1 bag of baby spinach per 3 people





First, cut up the onion into large circles (cut the onion whole and pop the pieces out of each other)


sautee them in a little bit of vegetable oil until they're soft


add in 1 tblsp of the dijon mustard, 2 if you're feeling lucky


add in 1 cup balsamic vinagrette and half a cup of warm water. allow everything to simmer for about 20 minutes or until it's thickened up a little bit\


In a separate pan, brown the chicken with a bit of veg. oil. Just for about 4-6 minutes on each side. (If you're using the fish, you're going to want to make sure the oils about an inch high and it's been on the high heat a while- cook each side for 8 minutes)


Take the spinach and rip it up a bit so that the leaves aren't too big. Set it up on the plates you'll be serving the dinner on.





Note: do NOT add the fish to the dressing while it's simmering. Cook the fish in a separate frying pan. However if you're using chicken, you may add it to the dressing while it's simmering. It sucks in the flavours and makes the chicken juicy.





Dress the bed of greens with some of the warm vinagrette you've made - make sure some onions get in as well. You may also transfer the dressing and greens in to a large bowl and pre-mix them, however you won't have the opion of more or less dressing.





Finish by placing the chicken breast (or fish) on top of the bed of greens, and lay another couple of spoonfulls of the dressing on top.





All of this prep and cooking normally takes me about 30 mins, and i always get compliments on it. It looks like something that would cost 45 dollars a plate in a restaurant, but it averages out pretty cheap and its delicious... and healthy!
Well, must give you points for thinking so far ahead!! But this is good, it gives you time to really come up with something special.


As for me, I'd go gourmet and really wow him...here are some ideas





Menu:





Start off with Bouillabaisse (seafood stew)





3 lbs. of fish (any combination of eel, haddock, red snapper, bass, monkfish, etc.), cut into bite-sized pieces


3 lbs. lobster, broken into pieces


3 dozen mussels, washed and beards removed


3 leeks, slivered


2 onions, chopped


3 garlic cloves, minced


3 tomatoes, peeled, seeded and chopped


1/3 cup olive oil


bouquet garni of thyme, bay leaf, parsley, and rosemary


meaty pinch of saffron, heated and crumbled


salt and pepper


cayenne


Garnish: croutons fried in garlic-flavored oil


Heat the oil in a Dutch oven and add leeks, onions, garlic, and tomatoes--cooking over a low heat for at least 15 minutes. Add the bouquet garni and the heavy pieces of fish--cook gently for about 5 minutes. Add the remaining fish, lobster, and saffron and cover with water (or fish stock). Season with salt, pepper, and cayenne, and bring to a boil. Cook over medium heat for 10 minutes, then add the mussels and cook until they open their shells.





When ready to serve, strain the ingredients into a serving dish then pour the hot broth over top. Serve the croutons separately.








Have Beef Wellington for 2nd course


ELEGANT BEEF WELLINGTON





1 (6 lb.) whole beef tenderloin roast


Butter


1 (17 1/4 oz.) pkg. frozen puff pastry


1 med. sized onion, minced


1 (8 oz.) pkg. mushrooms, finely chopped


1/2 tsp. dried thyme leaves


1/2 tsp. salt


1/4 tsp. pepper


2 tbsp. red wine


1/2 lb. goose or duck liver pate OR 17 oz. can liver pate


1 egg, separated


2 tsp. milk


Bordelaise sauce


Parsley for garnish





(Ask your butcher to trim tenderloin of fat).


(Available at specialty stores).





About 2 hours before serving:





1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.





Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.





2. Thaw pastry as label directs.





3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.





4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.





5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.





6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.





7. Prepare Bordelaise Sauce.





8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.





Makes 10 servings.








BORDELAISE SAUCE:





In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.


Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.





Finish with a decadent chocolate mousse





Chocolate Mousse Recipe courtesy Alton Brown


Show: Good Eats


Episode: The Art of Darkness





1 3/4 cups whipping cream


12 ounces quality semi-sweet chocolate chips


3 ounces espresso or strong coffee


1 tablespoon dark rum


4 tablespoons butter


1 teaspoon flavorless, granulated gelatin





Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.


In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.





Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to ';bloom'; for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.





In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.





Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.





(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)








Have a great anniversary
I do this every year for our anniversary (6 years now)


Oysters on the half shell w/lemon and hot sauce


Steamed Lobsters


Petite fillet mingon wrapped in bacon


Steamed asparagus


A store bought specialty dessert...I can't bake (of course you should have your wedding cake for the 1st)





This year was a bit different...we still had the oysters and lobsters, but I did shrimp cocktail, steamed clams %26amp; mussels, seared scallops,crab legs and the desert..it was ALOT of fun and we did it together...lots leftover for dinner the next night too!


Congrats!
Make whatever his favorite dish is.





Or if he is a meat lover (like most men) go buy him a thick juicy steak (my husband's favorite is Rib Eye) and make him a steak dinner at home.





Make a picnic dinner and go eat somewhere outdoors (or in the car if it's raining!)





Good luck
Try whatever you ate on your first dinner-date.
Check out this page for a lovely, romantic menu for two:





http://www.gourmet-food-revolution.com/r鈥?/a>





Enjoy!