Avoiding Valentine’s Day cooking disasters

By Alison Bowen

Chicago Tribune

Recreating the romance of a restaurant at home might mean a few candles, a nice bottle of wine, a carefully crafted menu.

However, “You don’t want to be panicking in the kitchen, because that’s not romantic,” said English chef and restaurateur Jamie Oliver.

He suggests keeping Valentine’s food simple. “And light, because you don’t want loads of heavy food sitting in your stomach later in the evening,” he added.

Marni Battista, a Los Angeles-based dating coach and founder of Dating With Dignity, and the chefs, gave us some of their tips.

1. Don’t aim too high. This is a time where it’s OK to stay in your comfort zone.

“You don’t want to be nervous about the date and then be nervous about what you’re cooking,” Battista said.

2. Prepare in advance. “Definitely read the recipe ahead of time,” said Heather Christo, author of “Heather Christo’s Generous Table: Easy & Elegant Recipes through the Seasons,” “make sure you go grocery shopping ahead of time.”

3. Do a practice run in the days before.

4. And what about the setting? Battista advises, “The little touches make a big difference.”

Throw out some romantic gestures - a flower on the table, good lighting. Buy a few aprons in case your date wants to help but wore a cocktail dress or nice suit.

5. Include the other person. First, include your date in the preparations - before you buy a car’s worth of ingredients, ask about any allergies or preferences, noted Christo.

“Ask, ’What would make you happy, would you like to keep me company, because I’d love that, or would you like to help?’” Battista said.

Added Christo, “You don’t want to be so uptight about what you’re doing that you can’t talk to your date at the same time.”

6. Be yourself - no matter what. “Own your culinary skills or lack thereof.”

So if you’re cooking the one and only dish you know, and your date asks if you cook every night, be honest.

And don’t fret if it all falls apart.

“Some of the best memories are from the burnt bread in the oven you forgot because you were in a great conversation,” Battista said. “Sometimes it’s the imperfection that makes the best experience.”

SIZZLING MOROCCAN SHRIMP, FLUFFY COUSCOUS AND RAINBOW SALSA Prep: 30 minutes Cook: 4-5 minutes Makes: 2 servings

2 sprigs fresh rosemary

2 cloves garlic

Sea salt

Olive oil

1 teaspoon smoked paprika

1 good pinch of saffron

6 large raw shell-on jumbo shrimp, deveined

2 oranges

1/2 cup whole-wheat couscous

14 ounces colorful mixed seasonal vegetables, such as peas, asparagus, fennel, zucchini, celery, scallions, red or yellow peppers

1 fresh red chili pepper

1/2 bunch of fresh mint (about 1/2 ounce)

1 lemon

2 tablespoons plain yogurt

1 pomegranate, optional

Strip the rosemary leaves into a mortar and pestle; add the garlic and pound into a paste with a pinch of sea salt. Muddle in 1 tablespoon oil, the paprika, saffron and a swig of boiling water to make a marinade. Cut 1 orange into wedges (leaving the skin on), toss with the shrimp and the marinade; allow to rest, 10 minutes.

Put the couscous into a bowl; add boiling water just until covered. Pop a plate on top and leave to fluff up, about 5 minutes. Take a bit of pride in finely chopping all your colorful seasonal vegetables and the chili pepper; put them into a nice serving bowl. Pick a few pretty mint leaves and put to one side. Destem and finely chop the rest; add to the bowl. Juice the remaining orange and the lemon; add juices to the bowl. Add the couscous, toss together and season to perfection.

Put a large nonstick skillet on high heat. Add the shrimp, marinade, and orange wedges; cook until the shrimp are gnarly and crisp, 4 to 5 minutes. Arrange them on top of the couscous. Dollop with yogurt, then halve the pomegranate and, holding it cut-side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves and serve.

LOBSTER TACOS WITH GREEN ONION-CILANTRO SAUCE Prep: 15 minutes Cook: 5 minutes Makes: 4 servings

Green onion-cilantro sauce:

6 green onions, roughly chopped

1 jalapeno roughly chopped

1 cup fresh cilantro, packed

1/2 cup vegetable oil

1/3 cup fresh lime juice

Kosher salt

Cilantro radish salad:

2 green onions, thinly sliced

1/2 cup roughly chopped fresh cilantro

1 bunch radishes, trimmed, thinly sliced

2 tablespoons lime juice

2 teaspoons vegetable oil

Kosher salt

Lobster:

1 tablespoon oil

Zest of 2 limes and 1 tablespoon lime juice

2 green onions, thinly sliced

12 ounces cooked lobster, chopped into bite-size pieces

8 corn tortillas

Lime wedges

Avocado slices

For the sauce, combine the onions, jalapeno, cilantro, vegetable oil and fresh lime juice in a blender. Puree on high until you have a smooth green sauce. Season to taste with salt. Set aside.

For the salad, gently combine the green onions, cilantro, radishes, lime juice and oil in a small bowl. Toss to coat; season to taste with salt. Set aside.

For the lobster, heat a medium skillet over medium heat; add the oil. Then add the lime zest and the green onions. Stir in the cooked lobster; gently warm the lobster with the onions and lime zest. Season well with kosher salt; sprinkle with the lime juice.

Heat the corn tortillas (I do this by toasting them in a dry nonstick pan on both sides or on my flat top griddle).

Spoon some of the cilantro-radish salad onto the tortillas. Top with a generous amount of the lobster and then drizzle with the green onion sauce. Serve immediately with avocado slices and lime wedges.