Nutcracker Sweet Excerpt

"What . . . What are you doing here? How did you get here?" Tara stammered.
"They have your address at the ballet school. I asked to send the nutcracker."
Tara couldn't believe her ears. "Yeah and you just showed up?" His grin did things it shouldn't. That’s why she left early, Megan would have been fine for her to sit and talk. The dreams wouldn't have been an issue.
"The show is over, I don't have to cook for people I don't know for a few days, and I feel like cooking for someone I know."
"You hardly know me."
"Maybe I thought you could use a night out, and I knew you wouldn't leave the house for it. I brought the date to you."
"Date?"
His eyes bored into her. He didn't even have to say the words ‘triple dog dare you’, the look said it all. "You remember those don't you? Where's the kitchen?"
A dinner she didn't have to cook, without a child in tow. She couldn't even come up with any argument. Taking a deep breath, Tara lifted her chin and stared into his eyes. "In the back. I'm sure nothing like what you're used to using."
Jake only grinned. "Show me the way." The kitchen was the one room they had redone after moving in. It was small, but well furnished, at least for her needs. The beige granite countertops matched perfectly to the mahogany cabinets, for the price they should. He sat the bags on the butcher-block island, and pointed to a barstool. "Get comfortable."
"You cook all the time; are you sure you don't want me to do it?"
"Sit." He ordered and pulled out a bottle of wine. "Glasses?"
"In the dining room. Top shelf of the china cabinet." Tara sat down slowly, still trying to figure if this was really happening. He was right that she wouldn't leave Megan to go out, but for him to show up? A drop dead gorgeous man couldn't have really shown up to make her dinner on Christmas Eve, could he?
 

Nutcracker Sweet Christmas Dinner

Filet Mignon with Balsamic Syrup and Goat Cheese

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

 Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Green Beans with Fresh Herbs and Walnuts

Kosher salt and freshly ground black pepper
3 pounds green beans
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
1/2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh chives
1/2 cup walnuts, roughly chopped

Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside.  Melt the butter and olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and cook until the onions caramelize, about 20 to 25 minutes. Add the thyme, rosemary and chives, and cook for another 5 minutes. Add the green beans and walnuts, and stir well. Season, to taste.

Crunchy Roasted Rosemary Potatoes

6 to 8 large Yukon gold potatoes, cut into large chunks
4 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
6 strips bacon, fried and crumbled
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted

Preheat the oven to 375 degrees F. Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately.