Valentine's Day Dinner Recipes
GAINESVILLE, Fla. -- If you're trying to plan a Valentine's Day without going overboard, consider cooking up your own date night.
By making your own meal, you can control the fat, sodium and calories more than you could ordering a meal at a restaurant.
TV20's Emily Burris visited the kitchens of North Florida Regional Medical Center, where Executive Chef Christy Angerhofer and Registered Dietitian Helen Curtis cooked up a Valentine's Day meal that will surely impress, without leaving an impression on your waistline!
· 2 dozen small oysters
· 1 qt seafood stock
· 1 ¾ red potato, peeled and diced
· 1 cup parsnip, peeled and diced
· 1 cup leek, chopped white part only
· 1 cup celery, chopped
· ¼ tsp black pepper
· 1 tablespoon dry sherry
· ¼ cup half and half
· 2 tablespoons chives, chopped small strips
Strain oysters and reserve liquid.
In a sauce pot, combine stock, reserved oyster liquid and next 6 ingredients. Cover and simmer for 20 minutes or until vegetables are tender. Puree soup with an immersion blender until smooth. Add half and half and oysters and simmer for 2 minutes until oyster edges start to curl. Garnish with Chives.
Lamb Chops With Mint Pesto
· 2 pounds rack of lamb
· 1 tablespoon olive oil
· 2 tablespoons herbs de provence
· 1 teaspoon freshly ground black pepper
· 1/2 teaspoon salt
· 2 cloves garlic
· 1/4 cup pine nuts
· 3/4 cup fresh basil leaves
· 1 1/2 cups fresh mint leaves
· 3/4 cup fresh flat-leaf parsley
· 1/4 cup grated Parmesan
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 1/4 cup extra-virgin olive oil
Preheat skillet with oil at high heat and preheat oven at 400 degrees.
Rub the lamb with the herbs de provence, pepper and salt. Let it rest for 10 minutes at room temperature.
Sear the lamb chops 2 minutes per side. Place on baking sheet, meat side up, and bake in oven for 20 minutes for medium rare. Let lamb rest for 10 minutes. Slice lamb in between the bones into single chops.
For the mint pesto, add the garlic and pine nuts to a food processor and pulse until chopped. Add the herbs and chop for 30 seconds. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.
Serve the lamb chops with 1 teaspoon per chop of the Mint Pesto.
Wild Mushroom and Red Wine Barley Risotto
· 5 1/2 cups reduced sodium chicken stock
· 2 tablespoons extra-virgin olive oil
· 1 small onion, finely chopped
· 3 clove garlic, minced
· Salt and freshly ground pepper
· 1 1/2 cups dried barley (10 ounces)
· 1 cup dry red wine
· 1 tablespoons unsalted butter
· 1 pound wild mushrooms, thinly sliced (chanterelle, porcini or stemmed shitake)
· 1 shallot, minced
· 1/4 cup freshly grated Parmigiano-Reggiano
· 2 tablespoons chopped flat-leaf parsley
In a medium saucepan, bring the chicken stock to a simmer. Keep warm.
In a large saucepan, heat the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the barley is al dente and suspended in a thick, creamy sauce, about 20 minutes total.
Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.
Chocolate Brownie With Fresh Strawberies
· 3 tablespoons unsalted butter, softened
· 3/4 cup sifted all-purpose flour
· 1/3 cup unsweetened cocoa, preferably Dutch process
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· 1 cup dark brown sugar
· 1 large egg
· 1 teaspoon pure vanilla extract
· 1 ounce semisweet chocolate, melted
· 1/4 cup unsweetened applesauce
· 16 fresh strawberries
· Dark chocolate for garnish
Preheat the oven to 350°. Butter a 9-inch square baking pan with 1/2 teaspoon of the butter. Sift together the flour, cocoa, baking powder and salt.
Using an electric mixer, beat the sugar and the remaining butter. Add the egg and vanilla and beat until fluffy. Beat in the chocolate, then the applesauce. Beat in the dry ingredients on low speed until combined. Spread the batter in the prepared pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool, then cut into squares.
For the sauce, heat the cream and butter in a small saucepan. Add the Grand Marnier. Whisk then bring to a boil. Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated. Makes 2 ½ cups.
Serve one brownie square with a fresh strawberry and piece of dark chocolate.
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