Martha Stewart's Date-Night Favorites | 10 Romantic Recipes
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Recipes in this Video
10 recipes
pescatarian
Pan-seared scallops are a beloved dish in Portuguese cuisine, showcasing the country's rich seafood heritage. Traditionally enjoyed in coastal regions, they highlight the freshness of local ingredients and are often served in elegant settings. Today, this dish has gained global popularity, appearing on menus worldwide, celebrated for its simplicity and exquisite flavor.
Ingredients
- ●scallops
- ●olive oil
- ●butter
- ●garlic
- ●lemon juice
- ●fresh parsley
- ●salt
- ●black pepper
Instructions
- 1Pat scallops dry with paper towels to remove excess moisture.
- 2Season scallops with salt and black pepper on both sides.
- 3Heat olive oil in a skillet over medium-high heat until shimmering.
- 4Add scallops to the skillet in a single layer, avoiding overcrowding.
- 5Cook scallops for 2-3 minutes until a golden crust forms.
- 6Flip scallops and add butter and garlic to the skillet.
- 7Cook for an additional 2-3 minutes until scallops are opaque and firm.
- 8Remove scallops from the skillet and place on a serving plate.
- 9Add lemon juice to the skillet and stir to combine with the butter.
- 10Pour the sauce over the scallops and garnish with fresh parsley.
Ingredient Alternatives
scallops
Healthier: shrimp
Cheaper: fish fillets
Shrimp offers a similar texture while fish fillets can be more budget-friendly.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is a healthier fat option, while margarine can be a cost-effective substitute.
Techniques
searingsautéing
Equipment
skilletspatulatongspaper towels
🌶️🌶️🌶️Lowshellfish
Also Known As
Scallops à la PoêleScallops Sautées
pescatarian
Ingredients
- ●400g bucatini pasta
- ●100g bottarga (dried fish roe)
- ●4 cloves garlic, minced
- ●1/2 cup extra virgin olive oil
- ●1/2 tsp red pepper flakes
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Black pepper to taste
- ●Lemon zest for garnish
Instructions
- 1Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente.
- 2While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.
- 4Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest.
- 5Add the drained bucatini to the skillet with the garlic and oil, tossing to combine.
- 6Grate the bottarga over the pasta, adding it gradually while tossing to ensure even distribution.
- 7If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 8Season with salt and black pepper to taste.
- 9Remove from heat and stir in the chopped parsley.
- 10Serve immediately, garnished with lemon zest and additional bottarga if desired.
Equipment
large potskilletcolandergrater
🌶️🌶️🌶️Low
Gnocchi is a traditional Italian dish made from potatoes and flour, often served with various sauces. This recipe combines it with Italian sausage for a hearty meal.
Ingredients
- ●1 lb potato gnocchi
- ●1/2 lb Italian sausage, casings removed
- ●1 cup marinara sauce
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/4 cup fresh basil, chopped
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1In a large pot of salted boiling water, cook the potato gnocchi according to package instructions until they float to the top. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- 4Stir in the marinara sauce and red pepper flakes. Let it simmer for about 3-5 minutes to heat through.
- 5Add the cooked gnocchi to the skillet and gently toss to combine with the sausage and sauce.
- 6Season with salt and pepper to taste.
- 7Remove from heat and stir in the chopped basil.
- 8Serve hot, topped with grated Parmesan cheese.
Equipment
Large potSkilletColanderWooden spoonServing plates
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●4 salmon fillets (6 oz each)
- ●2 tbsp olive oil
- ●1 lemon (zested and juiced)
- ●2 tbsp fresh tarragon (chopped)
- ●2 cloves garlic (minced)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 cup white wine (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a small bowl, mix together the olive oil, lemon zest, lemon juice, chopped tarragon, minced garlic, salt, black pepper, and paprika.
- 3Place the salmon fillets in a baking dish and pour the lemon tarragon mixture over the top, ensuring the fillets are well coated.
- 4If using, pour the white wine around the salmon in the baking dish.
- 5Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- 6Remove from the oven and let it rest for a few minutes before serving.
Equipment
baking dishsmall bowlwhisk
The porterhouse steak, often referred to as the 'king of steaks', is a classic American dish that showcases the best of beef. Originating from the steakhouses of the United States, it combines the tenderness of filet mignon with the robust flavor of strip steak. This cut is traditionally enjoyed during special occasions and gatherings, making it a popular choice for celebrations and barbecues. Today, it remains a favorite among steak lovers worldwide, often grilled to perfection and served with a variety of sides.
Ingredients
- ●porterhouse steak
- ●olive oil
- ●salt
- ●black pepper
- ●garlic
- ●rosemary
- ●butter
- ●lemon
Instructions
- 1Remove the porterhouse steak from the refrigerator and let it come to room temperature for about 30 minutes.
- 2Preheat the grill or a cast-iron skillet over high heat until very hot.
- 3Pat the steak dry with paper towels to remove excess moisture.
- 4Rub the steak with olive oil on both sides.
- 5Season generously with salt and black pepper on both sides.
- 6Add crushed garlic and rosemary to the grill or skillet.
- 7Place the steak on the grill or skillet and cook for 4-5 minutes without moving it.
- 8Flip the steak and cook for another 4-5 minutes for medium-rare, adjusting time for desired doneness.
- 9During the last minute of cooking, add butter to the skillet or grill and baste the steak with the melted butter.
- 10Remove the steak from the heat and let it rest for 5-10 minutes.
- 11Squeeze fresh lemon juice over the steak before slicing.
- 12Slice the steak against the grain and serve immediately.
🌶️🌶️🌶️Lowmilk
Also Known As
Porter House Steak
Ingredients
- ●2 duck breasts
- ●Salt to taste
- ●Black pepper to taste
- ●1 tablespoon olive oil
- ●1 tablespoon butter
- ●1 sprig fresh thyme (optional)
Instructions
- 1Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2Season both sides of the duck breasts generously with salt and black pepper.
- 3Heat a skillet over medium heat and add the olive oil.
- 4Place the duck breasts skin-side down in the skillet and cook for about 6-8 minutes, or until the skin is crispy and golden brown.
- 5Flip the duck breasts over and add the butter and thyme to the skillet.
- 6Baste the duck breasts with the melted butter for an additional 4-6 minutes, or until they reach your desired doneness (medium-rare is about 135°F).
- 7Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.
- 8Slice the duck breasts against the grain and serve immediately.
Equipment
SkilletKnifeCutting board
gluten-free
Ingredients
- ●1 rack of lamb (about 1.5 to 2 pounds)
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●2 tbsp fresh rosemary, chopped
- ●2 tbsp fresh thyme, chopped
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup red wine (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a marinade.
- 3Rub the marinade all over the rack of lamb, ensuring it is well coated.
- 4Place the rack of lamb in a roasting pan, bone side down.
- 5If using, pour the red wine into the bottom of the roasting pan to add flavor and moisture.
- 6Roast the lamb in the preheated oven for about 25-30 minutes for medium-rare, or until it reaches your desired doneness.
- 7Remove the lamb from the oven and let it rest for 10 minutes before slicing.
- 8Slice between the bones to create individual chops and serve.
Equipment
roasting panovenmeasuring spoonsknifecutting board
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●4 (8 oz) packages cream cheese, softened
- ●1 cup granulated sugar
- ●1 tsp vanilla extract
- ●4 large eggs
- ●1 cup sour cream
- ●1/2 cup passionfruit puree
- ●1/4 cup fresh passionfruit seeds (optional)
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- 3Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 5Add 1 cup sugar and vanilla extract to the cream cheese, and mix until well combined.
- 6Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 7Stir in the sour cream and passionfruit puree until smooth.
- 8Pour the cheesecake batter over the cooled crust in the springform pan.
- 9Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 10Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 11Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- 12Before serving, top with fresh passionfruit seeds if desired.
Equipment
9-inch springform panmixing bowlelectric mixermeasuring cupsmeasuring spoonsspatulaoven
dairy-free
Ingredients
- ●1 cup heavy cream
- ●1 cup whole milk
- ●6 oz bittersweet chocolate, chopped
- ●4 large egg yolks
- ●1/2 cup granulated sugar
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1Preheat your oven to 325°F (160°C).
- 2In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, then remove from heat.
- 3Add the chopped chocolate to the hot cream mixture and stir until melted and smooth.
- 4In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined.
- 5Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
- 6Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- 7Place six ramekins in a baking dish and pour the chocolate mixture evenly into the ramekins.
- 8Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
- 9Bake in the preheated oven for 25-30 minutes, or until the edges are set but the centers are still slightly jiggly.
- 10Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours before serving.
Equipment
saucepanwhiskfine-mesh sieveramekinsbaking dish
Crème Brûlée, a classic French dessert, is believed to have originated in the 17th century, with variations found in Spain and England. Its name translates to 'burnt cream,' referring to the caramelized sugar topping that contrasts with the rich, creamy custard beneath. This dessert is often associated with fine dining and special occasions, and its popularity has led to numerous adaptations worldwide, including flavors like chocolate and fruit-infused versions.
Ingredients
- ●heavy cream
- ●sugar
- ●egg yolks
- ●vanilla bean
- ●salt
- ●granulated sugar
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2Heat heavy cream in a saucepan over medium heat until just simmering.
- 3Whisk egg yolks and sugar together in a bowl until pale and thick.
- 4Add vanilla bean seeds and salt to the egg mixture, stirring to combine.
- 5Slowly pour the hot cream into the egg mixture, whisking continuously to temper the eggs.
- 6Strain the mixture through a fine sieve into a measuring jug to remove any solids.
- 7Pour the custard into ramekins, filling them about three-quarters full.
- 8Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.
- 9Bake in the oven for 30-40 minutes, until the edges are set but the center is slightly jiggly.
- 10Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
- 11Sprinkle a thin layer of granulated sugar over each custard.
- 12Use a kitchen torch to caramelize the sugar until golden and crisp.
Ingredient Alternatives
heavy cream
Healthier: coconut cream
Cheaper: milk + cornstarch
Coconut cream offers a dairy-free option, while milk + cornstarch reduces cost.
vanilla bean
Healthier: vanilla extract
Cheaper: vanilla essence
Vanilla extract is more accessible and less expensive.
Techniques
bakingwhiskingtemperingcaramelizing
Equipment
ovensaucepanmixing bowlwhiskfine sieveramekinsbaking dishkitchen torch
dairyegg
Also Known As
burnt creamcrème catalana
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