For Valentine’s Day, Chef (that would be my husband) and Cook (that would be me) decided to spend the lover’s holiday at home. We both adore the kitchen and decided on a four-course dinner. Flipping coins for the courses, he pulled the starter and meat course, I, pasta and dessert.

The first course was a surprise; Charlie refused to tell me what he was preparing with the tomatoes and asparagus I saw him pull out of his grocery bag. While I did some prep work so my dishes were mise en place, Charlie put together a cheese plate with Mt. Townsend Creamery’s Seastack and Fromage, some water crackers, and dried cranberries. This was a freebie course – an oversized amouse bouche so to speak.

When I was finished rolling pasta, I sat and enjoyed a glass of sparkling wine from O.S. Winery in anticipation of the first course. Charlie brought to the table a ramekin filled with asparagus risotto set on a plate with a tomato and asparagus salad dressed with lemon vinaigrette. He served it with a Portuguese white wine we picked up from our local wine shop, West Seattle Cellars. How could I possibly follow this act?

I hand made ravioli for the pasta course. I completely botched the first go round, but luckily had prepared enough filling for a second try. I baked a salmon fillet from the Loki Fish Company and mixed it with Mt. Townsend Creamery’s Fromage, lemon juice, and dill. The finished raviolis were dressed in a dill butter sauce.

For the meat course, Charlie put forth one of his Chef signatures. Marinating a t-bone steak for hours, letting it come to room temperature, then grilling on each side for a calculated amount of time to achieve the perfect doneness. He served it with a red wine and balsamic reduction that I was mopping off the serving plate. The dish was accompanied by a glass of Cuillin Hills Cabernet Franc.

I chose an old standby for dessert, the same one I made last Valentine’s Day – Chocolate Decadence. I couldn’t resist the heart-shaped cake oozing from the middle with chocolate. I topped it off with a dusting of powdered sugar and a scoop of vanilla bean ice cream.

Sharing the kitchen with my husband, showing off our cooking skills, spending hours eating and drinking wine; we should do this more often. I wonder how Chef and Cook will celebrate Valentine’s Day next year?