Truly romantic moments are few and far between these days. We’re not suggesting that romance is dead. In fact, we firmly believe that romance is alive and well.
The problem is that a romantic gesture involves effort, and modern conveniences have done a remarkable job of simplifying our lives. Text messages are sent in lieu of love letters, the perfect gift can be found via Amazon wishlists, and it’s hard to pine for someone when their every thought is posted on Twitter.
This Valentine’s Day, branch out beyond the table for two at an expensive restaurant. Anyone can make reservations at a restaurant. Instead, try something different, a little adventurous, and very romantic: prepare a gourmet, restaurant-quality meal at home. We suggest this delicious Halibut Beurre Rouge with Shaved Asparagus, Morels, and Heirloom Potatoes, recipe courtesy of Chef Phillip Foss of Chicago’s EL Ideas restaurant. Don’t worry, you won’t have to prepare the whole recipe on your own. Just turn to the best sous chef a gourmet cook could ask for: your SousVide Supreme.
Put in that little bit of extra effort to make an unforgettable romantic gesture. In this case, “that little bit” is the key. Chef Phillip Foss’ recipe may be an ambitious dish to attempt, but it’s infinitely easier to perfect thanks to sous vide cooking. Since you don’t have to keep an eye on the halibut, you’re free to prepare the rest of your plating as the halibut cooks to perfection in 20 minutes. Your SousVide Supreme is a modern convenience that actually makes romantic gestures easier.
Finish the meal with an elegant Classic Crème Brûlée for dessert. Made in advance with the help of your SousVide Supreme, the light custard is a sweet compliment to the complex flavors of the Halibut Beurre Rouge.