Recipe(tried): A Special Valentine Dinner for Two

Entrees and Side Dishes:
Chateaubriand with Cabernet Sauvignon Sauce
Velvet Corn Soup with Red Pepper Puree
Curried Veloute of Mussels
Wild Greens with Citrus-Ginger Vinaigrette
Lamb with Mushroom Crust and Leek Puree
Crispy Skillet Potato Torte
Napoleon of Tomato and Mozzarella
Braised Baby Artichokes with White Balsamic Glaze

Desserts:
Cherries Jubilee
Chocolate Cassis Truffles
Bellini
White Chocolate-Raspberry Creme Brulee

Chateaubriand with Cabernet Sauvignon Sauce
Serves 2

1 pound center-cut tenderloin, trimmed
2 tablespoons olive oil
1 tablespoon black pepper, crushed
1 tablespoon thyme, chopped
Trim the tenderloin and remove excess fat. Combine the oil, pepper and thyme. Rub over the meat and refrigerate for 5 to 6 hours.

Sauce:
1 and 1/2 cups cabernet sauvignon
1 tablespoon onion, minced
1 clove garlic, minced
1 tablespoon balsamic vinegar
1/4 cup fresh tomato, chopped
1 and 1/2 cups canned beef broth
2 tablespoons butter

In a saucepan over medium-high heat, combine the above ingredients exceptfor the butter and reduce the mixture by half. Set aside.

Remove the tenderloin from refrigerator. Preheat oven to 450 degrees. Season the tenderloin lightly with salt. Heat a saut pan over high heat and brown the tenderloin well. Place the tenderloin on a rack in a roasting pan and roast for 20 to 25 minutes for rare. Let the tenderloin rest for 5 minutes before slicing. Heat the reduced sauce until hot and remove from heat, add the butter and stir in until melted. Drizzle over the tenderloin.

Velvet Corn Soup with Red Pepper Puree
Makes 2 servings

2 tablespoons butter
2 tablespoons chopped celery
2 tablespoons chopped onion
1 clove garlic, chopped
3 cups chicken broth
1 and 1/2 cups fresh corn kernels
1/2 teaspoon rosemary
1/2 cup heavy cream
Salt and pepper, to taste
1/2 cup roasted red peppers

In a saucepan, melt the butter; then add the celery, onions and garlic. Saut for 5 minutes or until soft. Add the chicken broth and simmer for 15 minutes. Add the corn and simmer for 10 to 12 minutes more. Add the rosemary and cream, then pour the soup into a food processor and puree until smooth. Adjust the seasonings and set aside.

Place the peppers in a food processor and puree until very smooth. Place the pepper puree in a small squirt bottle and set aside. Heat the soup thoroughly and pour into heated bowls. Squirt a heart-shaped design in the center of the soup. Serve at once.

Curried Veloute of Mussels
Serves 2

2 tablespoons butter
2 tablespoons shallots, minced
1 very small pinch of saffron
2 pounds mussels, washed
1/2 cup white wine
1/2 cup sour cream
1 teaspoon high quality curry powder
1 teaspoon flour
1 tablespoon fresh lemon juice

In a large pot, heat the butter and shallots and saut for 1 to 2 minutes. Add the saffron, mussels and wine. Cover the pan and simmer just until the mussels open, about 4 to 5 minutes. Remove the mussels from the pot, and remove them from their shells. Set aside.

Strain the broth through a clean kitchen towel and return the broth to a clean pan. You should have about 2 cups of broth; if you have more than that, reduce the broth to 2 cups.

In a bow, combine sour cream, curry powder, flour and lemon juice; whisk well. Bring the broth to a boil and add the cream mixture a little at a time; reduce to a simmer. Adjust the seasonings and return the shelled mussels to the broth. This has to be done just before service or the mussels will get tough. Ladle the soup into large bowls. Serve at once.

Wild Greens with Citrus-Ginger Vinaigrette
Makes 1 serving

1 small bunch mixed greens, washed
1 head radicchio, washed

Dressing:
1 and 1/2 tablespoons lime juice
1 and 1/2 tablespoons champagne vinegar
1 and 1/2 tablespoons soy sauce
1/2 teaspoon fresh ginger
1/2 teaspoon lime zest
1 tablespoon minced shallot
1/4 cup olive oil
Garnish: chopped red peppers and scallions

Place the mixed greens in a large bowl. Slice the radicchio into thin shreds and combine. In a mixing bowl, add the remaining ingredients of the dressing and set aside.

Drizzle the dressing over the greens and neatly arrange on chilled plates. Garnish with chopped red peppers and scallions on the rim of the plate.

Lamb with Mushroom Crust and Leek Puree
Serves 2

2 leeks, white part only
1 tablespoon butter
Salt and pepper, to taste
1 ounce dried mushrooms
1/2 teaspoon fresh rosemary, chopped fine
1 egg, beaten
1/2 cup flour
1 lamb rack, boned
2 tablespoons olive oil
1 clove garlic, minced
1/2 cup red wine
3 tablespoons cold butter, cut into bits

Wash the leeks and split in half; boil in salted water until tender, about 5 to 6 minutes. Drain and place in a food processor with the butter and puree until smooth; season and set aside.

Place the dry mushrooms in a coffee grinder and grind until the consistency of coffee grounds. . In a bowl, mix the rosemary with the mushrooms. In a separate bowl, season the beaten egg with salt and pepper. Place the flour in a third bowl. Dip the lamb into the flour, shaking off the excess; then dip the lamb into the egg, then into the mushroom mixture, coating the lamb all over. Refrigerate for 2 hours.

Preheat oven to 500 degrees. Heat the oil in a skillet and add the garlic; when hot, add the lamb and brown on all sides, carefully turning. Place the lamb in the oven and roast for 4 to 5 minutes for medium doneness.

Remove the lamb from the oven and set aside. Drain off the excess oil, carefully add the red wine, and reduce by half. Remove the pan from the heat and add the cold butter. Swirl the pan to incorporate the butter and thicken the sauce. Serve the lamb and the sauce at once.

Crispy Skillet Potato Torte
Serves 2

2 strips bacon, chopped fine
1 medium baking potato, scrubbed
2 tablespoons parsley, chopped
Salt and pepper, to taste
1/4 cup sharp cheddar cheese, shredded
1/4 teaspoon cumin
Preheat oven to 350 degrees.

In a non-stick skillet, cook the bacon until browned. Remove the bacon bits and place in a bowl.

Grate the potato coarsely. Add the parsley, salt and pepper. Combine with the bacon bits.

Heat the bacon drippings until hot. Make 6 to 8 little potato pancakes and brown in the bacon drippings on both sides. Cook them for a total of 12 minutes. Let cool until dinner. On a small sheet pan, place 2 potato cakes on the bottom and add a little cheese and cumin; repeat this until you have either 3 to 4 layers.

Place in the oven for 6 to 8 minutes, until crisp and hot. Serve at once.

Napoleon of Tomato and Mozzarella
Makes 2 servings

1 yellow tomato, sliced
1 red ripe tomato, sliced
Salt and pepper, to taste
6 small fresh mozzarella, sliced
2 (3-inch) toasted bread rounds
1 teaspoon roast garlic, mashed
8 fresh basil leaves, washed
12 calamata olives, pitted and cut in half
3 tablespoons olive oil

Arrange the tomatoes on a plate and season with salt and pepper. Slice the mozzarella in 1/4-inch slices. Spread the toasted bread rounds with the garlic paste. Place a red tomato on the bread round and arrange 4 slices of the cheese overlapping. Add a basil leaf, then a yellow tomato. Repeat this, ending with the cheese. There should be 3 slices of each tomato on each appetizer.

Place the dish in a 400-degree oven for 5 minutes. Remove from the oven and carefully slice in half. Arrange 2 halves with the round sides against each other place 8 olive halves on each plate, then drizzle with the olive oil. Serve at once.

Braised Baby Artichokes with White Balsamic Glaze
Serves 2

1/4 cup olive oil
1/4 cup white balsamic vinegar
4 cloves garlic, sliced thinly
1 tablespoon lemon zest
1 tablespoon fresh rosemary
4 baby artichokes
1 head radicchio, sliced thinly
8 basil leaves, sliced thinly
Salt and pepper, to taste
Preheat oven to 350 degrees.

Place the oil, vinegar, garlic, lemon zest and rosemary in a saucepan. Simmer for 5 to 6 minutes.

Trim the artichokes and remove the chokes. Place the artichokes in a large bowl. Pour the hot marinade over the artichokes.

Place the artichokes and marinade in a glass heat-proof dish and bake for about 30 minutes. Let sit for 10 minutes.

Place the thinly sliced radicchio and basil on 2 chilled plates and arrange the warm artichokes on top. Serve at once.

Cherries Jubilee
Serves 2

1 can pitted dark cherries
2 tablespoons sugar
1/2 tablespoon cornstarch
1/2 tablespoon lemon juice
1/2 tablespoon butter
1/4 cup Grand Marnier

Drain and reserve the liquid from the cherries. Mix the sugar and cornstarch in a saucepan. Add the cherry liquid and heat over moderate heat, stirring until boiling. Remove from heat. Add the lemon juice, butter and drained cherries. Heat until warm. Pour in the Grand Marnier and ignite with a match, moving the pan around until the fire goes out.

In a large wine glass, drizzle a little melted chocolate on the inside of the glass to form a web-like decoration. Let this set for 1 minute. This can be made well in advance. Add a large scoop of premium vanilla ice cream to the glass and immediately pour the warm cherries on top.

Chocolate Cassis Truffles
Serves 2

1/4 cup heavy cream
2 ounces bittersweet chocolate, chopped
2 ounces semisweet chocolate, chopped
2 tablespoons butter
2 tablespoons cr me de cassis
1/2 cup unsweetened cocoa powder

Place the cream in a saucepan and set over low heat until hot. Do not boil. Add both chocolates and mix until smooth. Add the butter and blend well until melted. Add the cassis and place the pan in the refrigerator for 4 hours or until the mixture is set.

Using a small scoop make small balls and quickly roll the balls in the palms of the hands. Then quickly roll the truffles in cocoa powder and arrange in small paper cups. This can be done 3 to 4 days in advance.

Bellini
Serves 2

3 white peaches, peeled
2 tablespoons fresh lemon juice
1 bottle champagne, well chilled
3 tablespoons fresh raspberries
Cut the peaches in pieces and puree them in a food processor with the lemon juice until smooth.

Pour 1/4 cup of the puree into each champagne flute. Pour the champagne over the puree and garnish with raspberries. Serve at once.

White Chocolate-Raspberry Creme Brulee
Serves 2

2 ounces good quality white chocolate, finely chopped
3/4 cup heavy cream
3 large egg yolks
1/2 teaspoon vanilla extract
1/2 cup raspberries
2 teaspoons sugar

In a stainless mixing bowl, heat the chocolate and cream together until melted over a double boiler. Add the egg yolks and quickly whisk to incorporate, then add the vanilla. Stir over the double boiler until the mixture is hot and coats the back of a metal spoon.

Strain the mixture through a fine sieve and pour the mixture into 2 (5-ounce) ceramic dishes, adding a few raspberries to the mixture. Place the dishes in a pan containing at least a half-inch of water and bake in a 350-degree oven for 20 to 25 minutes. Remove the dishes from the oven and let cool.

At serving time, sprinkle the top of each dish with the sugar and quickly brown under a broiler. Let sit for 1 minute, then decorate with the remaining raspberries.