"The Most Romantic kind of dinner is, in our opinion, one you cook at home. Even better if it's something you can share off the same big plate (or straight out of the pan) together.
Anna Stockwell, Epicurious, 02.03.15
Stone Crab Claws
Caught the day before it is shipped to you. Fully cooked and ready to eat. Comes with a wooden mallet and the most delicious mustard sauce. Shipping is included. Each order is enough for a romantic meal for two. Order Here
Here are some of Anna's recommendations:
Tuscan Porterhouse Steak with red Wine Peppercorn Jus
The porterhouse will be good for 2 with some leftovers. Epicurious recommends the aged steak which To-Table offers here. The tender and flavorful meat from aging will add to the eye-closing moments that require an "ummm!". You know where that leads...
- 1 (2 pound) porterhouse steak (2.5-inches thick) Find at To-Table.
- 2 teaspoons black peppercorns, coarsely crushed (see Cooks' Notes)
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, cut into tablespoon pieces, divided
- 3 garlic cloves, crushed
- 2 (4-inch) sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
- 1 cup low-sodium chicken broth
- Let steak sit at room temperature 15 minutes. Meanwhile, preheat oven to 450°F.
- Pat steak dry and season both sides with peppercorns and kosher salt. Heat oil and 1 tablespoon of butter in skillet over medium heat until butter melts. Add rosemary, thyme, and garlic and cook over medium heat, stirring occasionally, until herbs and garlic are fragrant, about 1 minute.
- Add steak and cook until nicely browned, about 3 minutes per side. Transfer skillet to oven and cook until an instant-read thermometer registers 110°F for medium-rare, about 5 minutes (or 120°F for medium, about 10 minutes).
- Transfer steak with tongs to a small platter, reserving skillet, and let rest 10 minutes.
- While steak rests, pour off oil from skillet, leaving garlic and herbs in skillet. Add wine and boil over medium-high heat, scraping up browned bits, until reduced by half, about 2 minutes. Add chicken broth and any meat juices from platter and boil until reduced by half, 5 to 6 minutes. Whisk in remaining 2 tablespoons butter until incorporated, then season with salt and keep warm.
- To carve: Transfer the steak to a cutting board and cut meat off both sides of the bone (you should have two solid pieces of steak). Thinly slice each piece, then rearrange the slices around the bone on a platter. Drizzle with the jus.
•When browning the steak, don't move it around. Let it cook undisturbed (only flip it once), so that a nice crust forms.
SPAGHETTI WITH MUSSELS AND WHITE BEANS
Twirling spaghetti from the same big plate? Scandalous.
- 2 tablespoons (1/4 stick) unsalted butter
- 4 tablespoons olive oil, divided, plus more for drizzling
- 4 garlic cloves, chopped
- 1/2 teaspoons crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes
- 1 pound spaghetti
- Kosher salt
- 1 15-ounce can cannellini (white kidney) beans, rinsed
- 1 cup dry white wine
- 2 pounds mussels, scrubbed, debearded Find at To-Table
- 1/4 cup chopped flat-leaf parsley
- Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open).
- Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley