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Roasted Oysters with Creamed Spinach Topping.
HANDOUT
My Funny Valentine Chocolate Tart with Hazelnut Crust.
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Beef Tenderloin Filet with Gorgonzola Crust and Port Wine Demi Glace.
Celebrate Valentine's Day by cooking a meal together
2 top local chefs share how to prepare restaurant-quality Valentine’s Day meal.
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By Duante Beddingfield,
Contributing Writer
6:13 PM Friday, February 10, 2012
Valentine’s Day is Tuesday, and all over the world, plenty of people are panicking right now because they still haven’t made plans.
Why panic? Instead, create a romantic meal together. Throw on some music and open a bottle of wine and cook together. And, we already have the menu ready for you.
Two local top chefs have provided a unique, diverse and flavorful spread of options for a romantic dinner for two, just in time for your special evening.
Jenn DiSanto, owner of Kettering’s Fresco, spends each day using high-quality seasonal ingredients to create made-to-order menu items at her upscale carryout.
Here, she offers an appetizer that puts a twist on a classic, an entree with a smoky crust and sauce, a gluten-free vegetarian side dish and a sinfully good dessert.
Margot Blondet, executive chef at downtown Dayton’s SideBar 410, came to the United States from her native Peru in 2005, and her menu both here and at the restaurant reflect her love for her home country. Blondet serves up a love-enhancing menu bursting with the rich flavors and passion of Peru, from a heady cocktail to a super-healthy vegetarian entree and, of course, dessert.
SideBar is also offering a special lovers’ menu from Feb. 9-14. None of the recipes below are included in either restaurant’s menus or in DiSanto’s cooking class; they have been provided here exclusively for you.
Mango Sour
(Courtesy of Margot Blondet)
Yield: 4 servings.
Ingredients:
12 ounces Pisco (in liquor store Peruvian Brandy made from grapes)
4 ounces simple syrup
4 ounces mango puree (peel, dice and blend)
2 ounces lime juice
1 egg white
Directions:
Blend all ingredients for about 20 seconds, add five ice cubes and blend another 30 seconds.
Roasted Oysters with Creamed Spinach Topping
(Courtesy of Jenn DiSanto)
Yield: 2 servings (4 oysters per person)
Ingredients:
8 oysters, shucked
1 tbsp. butter
1 leek (the white part only, thoroughly washed and thinly sliced)
1 shallot, finely chopped
1 clove garlic, finely chopped
3 ounces baby spinach
¼ cup heavy cream
½ tsp. fresh thyme leaves
1 tbsp grated pecorino romano cheese
1 ounce grated sharp white cheddar
3 tbsp, bread crumbs mixed with 1 tbsp. melted butter
Salt and pepper to taste
3 cups rock salt
Directions:
1. Preheat oven to 425 degrees. Spread 2 cups of the rock salt on a sheet pan and place shucked oysters on it and store in refrigerator until ready to roast.
2. Melt the butter in a sauté pan. Turn up the heat to medium and add the leek and shallot.
3. Once they have sweated, add the garlic and sauté for one minute.
4. Add the spinach and sauté for another minute.
5. Add the cream and fresh thyme and simmer until reduced by half.
6. Add the pecorino romano and white cheddar cheeses and stir to incorporate. Adjust seasoning with salt and pepper to taste.
7. Spoon a small amount onto each oyster, dividing equally among all of the oysters.
8. Top with the bread crumb/butter mixture and roast for 10-12 minutes; topping should have a nice golden color. Remove from oven.
9. To plate: cover each small plate with rock salt. Place 4 roasted oysters on the plate and serve.
Quinoa and Cheese
(Courtesy of Margot Blondet)
Yield: 6 servings
Ingredients:
1 cup quinoa
1 cup evaporated milk
1 pound golden Yukon potatoes
2 tablespoons butter
1 tablespoon olive oil
1 chopped red onion
1 teaspoon diced garlic
½ cup tomatoes juice
2 fresh chopped yellow Peruvian peppers (without veins and seeds)
1½ tablespoon chopped cilantro
2 cups shredded cheese (Edam, Gruyere or similar)
Salt & pepper
Directions:
1. Boil 2 cups of water, add quinoa and bring it to a boil for about 12 minutes or until cooked.
2. Add milk, stir and put to the side.
3. In a saucepan, cook potatoes in salted water until tender. Cool down, peel and dice into 1-inch pieces.
4. Melt the butter and oil; add onions and garlic, cook until soft and golden, then stir in the tomato juice, chilies and cilantro.
5. Mix quinoa, half of shredded cheese, potatoes and onion mix together.
6. Salt and pepper to taste.
7. Transfer the mix to a butter coated baking pan, cover with the remaining cheese.
8. Preheat the oven 350 degrees and cook until the cheese is melted.
Beef Tenderloin Filet with Gorgonzola Crust and Port Wine Demi Glace
(Courtesy of Jenn DiSanto)
Yield: 2 servings
Ingredients:
1 shallot, finely chopped
1 clove garlic, finely chopped
1 cup demi glace (homemade or available at specialty stores)
1 cup excellent quality port wine
2 tbsp. cold butter, cut into small pieces
2-6 oz. center cut filet mignon
Grape seed oil and clarified butter, for searing filets
2 oz. crumbled gorgonzola
Salt and pepper
10 spears fresh asparagus, tossed in a little olive oil, salt and pepper
Directions:
1. To make the sauce, melt 1 tablespoon of butter in sauté pan. Sweat the shallot until completely soft and just starting to caramelize.
2. Add the garlic and sauté for another minute.
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