It’s a big week y’all. Full of tradition and reasons to gather at the table.
At our house, we’ll serve up piles of pancakes for Shrove Tuesday, begin our 40-day Lenten journey on Wednesday, and celebrate a 10th birthday on Valentine’s Day. I have to admit, I’m a little overwhelmed thinking about the week, but I’m crazy about Valentine’s Day. The house is a mess of pink, purple, and red – I love that our table has become command central for crafts ‘o love the Littles will share with friends throughout the week. We are knee-deep in paper hearts, secret-pals, sticky candy, and party favors.
Feasting, fasting and love everlasting!
Susie and I had fun pulling together this festive 52 Sunday Suppers menu. We went a little thematic this week, but how could we not? It’s Valentine’s Day! The menu combines favorites from both our tables and we hope provides just the inspiration you need for your own Valentine’s Day feast.
Husband’s love language is steak and this simple coffee steak rub shouts ‘I Love You!’ in ways words just can’t. If you’ve been around the Cafe for a while, you’ll no doubt recognize this recipe as one of our Friday night favorites and the recipe is in The Schell Cafe Cookbook. The Littles speak a different love language, four of them to be exact. Communicating ‘I love you’ in one dish translates to risotto. So, I will stir prayers and love and a pinch of sea salt into one of their favorite dishes ever.
Week Five Menu
A special Valentine’s Day Dinner
Coffee Rubbed Steaks
Wild Mushroom Risotto
We would love to hear how you celebrate Valentine’s Day. Come share your favorite traditions with us on the 52 Sunday Suppers Facebook page. Susie & I will share some of our favorites throughout the week, too!
Happy Valentine’s Day, friends!
- ½ cup ground coffee
- ½ cup coarse black pepper
- ¼ cup brown sugar
- ½ cup coarse sea salt
- Mix all ingredients together in a zip lock bag. Thirty minutes prior to cooking the steak, pour out desired amount of coffee mixture and generously rub the steak until the meat in completely coated. Grill steaks and watch the loves of your life enjoy! Extra coffee rub stores well in the refrigerator.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 8 ounces fresh wild mushrooms (shiitake, cremini, oyster), chopped
- 2 cloves garlic, minced
- 1½ cups Arborio rice
- ¼ cup white wine
- 3 - 4 cups chicken or vegetable broth
- ½ cup Parmesan cheese, grated
- 1 teaspoon truffle oil (optional)
- Heat the oil and butter in a large, heavy sauce pan. Saute the onion until tender, about 5 minutes. Add the mushrooms and garlic and continue to saute until the mushrooms are tender and moisture is absorbed, about 10 minutes.
- Add the rice and the wine. Stir until the wine is absorbed, about 1 minute. Add broth one cup at a time, stirring the rice continuously after each addition until fully absorbed. Rice is done when tender and creamy, about 25 minutes. Remove from heat and stir in Parmesan cheese. Drizzle with truffle oil.