I'm pretty sure if you posted this on AskMe the answer would be: BLOWJOBS

For my last anniversary with the Mr. SuperC, I made beef wellington, goat cheese souffles (not the kind that rise thank goodness) and asparagus almondine. All have the advantage of sounding and seeming fancy while really being very easy (if a little nitpicky) to make. Also, all are forgiving of an inexperienced cook. If this sounds remotely intriguing, let me know-happy to post recipes.

Pasta alla vodka! Heavy but delicious, om nom nom.

You could always do a simple meat and potatoes night- stynxno loves my meatloaf!

My absolute favorite recipe to make for a romantic evening is champagne chicken. It's super, super tasty. It looks incredibly fancy. And it's actually really easy to make. Plus, hey, leftover champagne to drink with dinner! Serve it over some tasty rice (I like basmati, but wild brown rice goes very well with this dish too) and you are set!

Here's the recipe.

Tomato and sausage risotto.

Do simple or baked so you are spending time with your date and not in the kitchen!

I say steaks, potatoes, something green, and brownies for dessert.

Go to the best butcher shop in town and ask them to cut you two filets. You can cook these under the broiler pretty easily. Bake 2 potatoes and have butter and sour cream on hand. Steam up some green beans or broccoli with cheese sauce (I sometimes buy jars of Tostitos cheese dip in the chip aisle, heat a little in the microwave, and it tastes so great on veggies). Get a brownie mix and make them before he comes over.

It's an easy dinner to make. You can have the vegetables washed and trimmed and ready to steam ahead of time. The potatoes don't need any prep. You don't have to worry about making a new recipe for the first time, or timing a bunch of stuff to all be ready at the same time.

Have a bottle of red wine to sip as you cook, and maybe a little dish of olives to nibble on.

Hope you have a great evening!

I'm with Kangaroo, nice and simple. Tossed salad is another green option. Some good beer with cheese, summer sausage and crackers for a potential snack later, and you're golden.

I wanted to say, too, that I think the brownies are a nice touch.

supercapitalist, I would like those recipes! Do you make individual Wellingtons, or one large one?

Good luck, amro!

*spits diet coke all over keyboard* you are fantastic, mullacc!

Mmm, everyone's ideas sound so good! There was also a great range of answers in this AskMe thread about an impressive but relaxed New Year's Eve dinner date.

agree with simple.

I would make individual foil parcels and put in a chicken breast, some baby portabella or shitake mushrooms (or both) some pearl onions, thyme and a slosh of white wine then bake em. Serve them on wild rice and wilt some spinach to go with.

It always looks impressive when you open up the parcels and tip the contents out on to the plate, but it's super easy and doesn't require tons of work.

Thanks for all the ideas! I have decided to try Paula Deen's Chicken in Wine Sauce with a side of green beans, what do you think? I'll let you know how it turns out.

Sounds wonderful!

Cook's Note: If desired, use more butter. Oh, Paula, you know what I like.

You got it Miko. I prefer to make a beef tenderloin wellington, since it's less bready. So here is that-

Beef Wellington Tenderloin
For the Duxelles-
1 pound mushrooms; 2 shallots, peeled and roughly chopped; 4 cloves garlic, chopped; 2 sprigs thyme (leaves only); 2 tbsp butter (unsalted); olive oil; kosher salt and ground pepper

Beef-1 3 pound beef tenderloin, trimmed; olive oil; salt and pepper; 12 slices bacon; thyme; 2 tbsp dijon mustard; Flour; 1 pound rollable puffy pastry (thawed) (I use two sheets and cut away the extra); 2 large eggs, beaten; Minced chives for garnish

Duxelles-Add mushrooms, garlic, shallots, and thyme to food processor and pulse until finely chopped. Add butter and olive oil to sauté pan and sauté mixture over medium heat about 8-10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside.
Beef-Tie the tenderloin in three or four places with string so it holds its shape. Drizzle with olive oil, season with salt and pepper, and brown in heavy skillet on all sides. About 2-3 minutes per side. Set out bacon on top of a sheet of plastic wrap about a foot and a half long so that it forms a rectangle. Using a spatula, spread a thin layer of duxelles on the baon. Sprinkle with more fresh thyme. Cut twine from seared beef and place on the duxelles. Smear with mustard and roll the beef up in the duxelles covered bacon. Use plastic wrap to roll tightly, tucking in the ends of the bacon to completely encompass the beef. Refrigerate 30 minutes. Preheat oven to 425. Roll out pastry to ¼ in thickness. Cut plastic off beef and fold up in the pastry, sealing pastry with egg wash. Top with sea salt and cut three slits in top of pastry for steam to escape. Bake for 40-45 minutes until beef temp is 125 and pastry is golden brown. Remove from oven and rest before slicing. Garnish with minced chives.

Goat Cheese and Walnut Souffles
3/4 c walnuts, finely chopped;1/4 c cornmeal; 6 tbsp unsalted butter, divided; 1/4 c flour; 2/3 c milk; 10 oz fresh unripened goat cheese; 4 egg yolks; 2 cloves garlic, finely minced; 1/4 tspn basil; 1/4 tspn salt; 1/4 tspn pepper; 5 egg whites; 1/4 tspn cream of tartar

Preheat oven to 350. Melt 3 tbsp butter and generously butter 6 oz ramekins (in a pinch you can use a muffin pan). Mix walnuts and cornmeal and sprinkle into cups. Melt other 3 tbsp butter in saucepan over medium heat and stir in flour. Cook, stirring for one minute and remove from heat. Stir in milk. Return to hear and stirring very briskly bring to a boil. (will be thick) Scrape into a bowl. Add goat cheese and mash until cheese melts completely. Beat in everything else but the egg whites and cream of tartar. In separate bowl, beat whites and cream of tartar until stiff but not dry. Stir one quarter of whites into soufflé base to lighten it. Then fold in the rest. Pour into prepared ramekins, smooth tops, and place ramekins in water bath. Bake about 30 minutes until toothpick inserted in center comes out clean. Let stand in water bath for 15 minutes then invert on greased baking sheet. Serve immediately.

Both very yummy recipes that probably originated in a cookbook a long time ago and have become a standard part of my recipe box. Sorry this is so long-didn't mean to hog the screen.

Jeez, I came in here to find some screen, but have found that SOMEONE has hogged it all. DAMMIT.

Jeez, I came in here to find some screen, but have found that SOMEONE has hogged it all. DAMMIT.

Looks like we are all going over to supercapitalist's for dinner!

Dinner turned out great!

Yay!