Valentine’s Day 2016

We decided to celebrate Valentine’s Day in a big way this year. Wink found a recipe for Beef Wellington and said let’s try this. Saturday morning, we went to the big indoor farmer’s market in Dover. I picked up some tenderloins for our experiment and Wink selected some exotic mushrooms. Sunday morning Wink took a card and chocolates for the staff at Langdon and visited her mom. Wink shopped on the way home and I ran errands in the afternoon. Meg insisted I get flowers for HER MOM and so that was my first stop.

Valentine’s Day Flowers and (CARD HERE)

Andrew decided to join us for the feast and this required some improvisation as he doesn’t eat beef, so we got some chicken breasts and invented a chicken recipe. We cooked the chicken a little longer in the browning phase because we were concerned it wouldn’t get done if it was treated like the beef. The stuffing was made from onions, garlic, broccoli, cheese and white wine because he is not a fan of mushrooms.

Brown chook

Mmmmm – tenderloin

Mushrooms for stuffing

Brown tenderloins


Puff pastry on plastic wrap

Stuffing and wrapping chicken

Stuffing and wrapping beef

Dijon mustard

Egg wash

Bake 25 minutes at 425 degrees

Good looking chicken and beef pockets (Andrews terminology)

Add garlic mashed potatoes and asparagus (it was really good!)


With Peppermint Stick Ice Cream!

It was quite a feast. It was a fair amount of work but fun creating the meal together. A very satisfying Valentine’s Day.

The chicken breasts were a bit big for a half puff pastry so the pastry had to be rolled bigger. Could have cut one chicken breast in half. Leftover mushrooms were yummy in our breakfast eggs today.


Mark and Wink