How To Make The Best Valentine’s Day Dinner For Two

72269_A creme brulee

Make this Valentine’s Day this best one yet – with a home-cooked meal.

This Valentine’s Day avoid the restaurant craze and prepare a delicious meal with your valentine. We all know the way to a person’s heart is through the stomach – and this delicious Osso Bucco recipe will not disappoint. Skip the lines, and serve up a flavourful meal and enjoy your intimate reservation for two with your loved one.

Osso Bucco

osso buco staub


Portions: 4 Preparation: 10 min. Cooking Time: 60 min.


1 knuckle of veal (also known as sirloin tio) or veal oxtails. 2-3 lbs.        3 tbsp. tomato paste

1 big onion                                                                                                             1 small tin anchovies

2 garlic cloves                                                                                                        1 glass dry white wine

1 carrot                                                                                                                    Parsley, rosemary

1 leek (only the white part)                                                                                 3 tbsp. olive oil

2 ripe tomatoes                                                                                                     Salt, pepper

1 stick celery


  • Clean the vegetables and rinse in water. Peel the onions and cut into rings, finely slice the leek, celery and carrots. Peel and crush the garlic. Wash and chop the parsley. Drain the anchovies and crush them. Pour boiling water over the tomatoes, remove the skins and the core. Cut roughly into pieces.
  • Heat the oil in the Cocotte and sear the knuckle on all sides until golden brown. Then add and braise the onions. Add the vegetables: Leek, celery, carrots, tomatoes. Season with salt and pepper and simmer on a low heat for 60 minutes.
  • Meanwhile mix the anchovy paste with the parsley, garlic, tomato paste and white wine. After the cooking time remove the meat and keep it warm. Add the anchovy, parsley, white wine, garlic and tomato paste mixture to the roasting juice. Bring to the boil. Place the meat back in the sauce and sprinkle with rosemary. Serve.

Find even more recipes for your Staub cookware at

Don’t forget the most important part of the meal – dessert. Put the perfect, fiery finishing touch on your evening with a Creme Brulee that even cupid himself couldn’t resist.

Classic Creme Brulee

Portions: 2 Preparation: 15 min. Cooking Time: 40 minutes


1 cup whipping cream
3 tbs. granulated sugar
3 egg yolks
2 tsp. vanilla extract or vanilla bean paste
4 tsp. granulated sugar


1. Preheat oven to 325 degrees F.
2. Pour the whipping cream into a small saucepan and heat over medium heat, stirring occasionally, until almost boiling.
3. In a medium-sized mixing bowl, whisk together 3 tbsp sugar and the egg yolks until smooth.
4. Whisking constantly, pour about 1/4 cup of the hot cream into the egg yolk mixture. Once it is fully combined, slowly add the rest of the cream, continuing to whisk constantly until smooth.
5. Pour the cream mixture through a fine mesh strainer to remove any clumps that may have formed.
6. Whisk in the vanilla extract, and pour the mixture into 2 large ramekins (approx 4 1/2″ dia.)
7. Place the ramekins in an oven-safe baking dish, then fill the baking dish with hot water until it comes about halfway up the sides of the ramekins.
8. Bake for 35-40 minutes, until the custard is just set. Don’t overcook – the middles should still be wobbly!
9. Remove the ramekins from the water bath as soon as you take the dish out of the oven. Let them cool for 10 minutes on a rack on the counter, then refrigerate for at least 2 hours to chill completely.
10. When you’re ready to serve, sprinkle the surface of each creme brulee with about 2 tsp of sugar, making sure it is spread out in a smooth, even layer.
11. Light your kitchen torch and use it to caramelize the sugar layer. Keep the flame about 3-4 inches away from the sugar and ensure it’s constantly moving so you don’t get any burned spots! You want the surface of the creme brulee to be a nice even deep brown.
12. Tip: If it takes you awhile to caramelize the sugar, you may want to pop the creme brulees back in the fridge to re-chill for a few minutes before serving!
13. Enjoy!

Pair your meal with a glass of wine, or even some bubbly and say cheers to a romantic evening!

Find everything you need to make these meals at Kitchen Stuff Plus.