Valentine’s Day dinner recipes

‘Tis the season for l’amour. And what better way to show the one you love that, well, you really truly love them than by whipping up a delicious meal with recipes from five-star chefs. Here’s a few recipes to show your love this Valentine’s Day!

Tomato fondu recipesTomato Fondue

A fancy twist on the traditional chocolate or cheese fondue, this fresh concoction is a delicious appetizer and is the creation of Jason Bangerter, Executive Chef at the luxurious Luma restaurant in Toronto.


8 Vine-ripened red tomatoes blanched, skinned and de-seeded
6 Shallots, thinly sliced
6 Cloves of garlic, thinly sliced
20 Basil leaves washed and torn
1 oz. Extra-virgin olive oil


In a pan [low heat] stir shallots, garlic and basil in olive oil until tender. Add the tomato and simmer for 30 minutes, until broken down and most of the juices have evaporated. Adjust seasoning and add olive oil to desired consistency.

Ricotta Gnocchi

This dish is sweet and savoury and is sure to please the palate of the person you love most. It’s perfect when paired with the above fondue and was also created by Jason Bangerter of Luma.


300 g Ricotta
120 g Flour
4 g Salt
1.5 Egg yolks
1 tbsp Olive oil
Pinch of fresh grated nutmeg and pepper to taste.


  • In a food processor, puree the flour, ricotta and yolk until a smooth paste is formed.
  • Drizzle [a little at a time] olive oil to achieve a smooth silky texture.
  • Add nutmeg and pepper.
  • Remove the mix from the food processor and place in a piping bag fit with a large round pastry tip.
  • Bring a large pot of water to a simmer.
  • Gently pipe one-inch pieces of the mix into the water.
  • Cover and allow to slowly poach for 10 minutes.
  • Pull the pot off the heat and allow the gnocchi to sit in the hot water another five minutes.
  • Carefully take the gnocchi out of the water and place into a warm serving bowl.
  • To garnish, add tomato sauce and a spoonful of ricotta, roasted artichokes and torn leaves of fresh basil.

A splash of good-quality extra-virgin olive oil and a couple shavings of parmesan add a nice finish to the dish.

Next: Miso braised beef with new potatoes and carrots >>


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