Romance Begins At Home

With Valentine’s Day on the horizon, the first thing people think of is making a dinner reservation. Often, those reservations result in an overpriced “special menu” dinner in an overcrowded restaurant where the service is usually great but due to the overwhelming number of customers that weekend it ends up being just so-so.

How about dinner at home this Valentine’s Day?

Ask your babysitter to take the kids out and ask your teenagers to do the dishes after dinner's over.

Please enjoy these recipes for a romantic menu for you and your special someone. I've also included the Brined and Black Garlic Rubbed Bone-in Pork Roast, featured on the back page of our Winter Culinary Workshop brochure.

May cupid be extra generous to you this Valentine’s Day.

With Love,

 

Chocolate Covered Long-Stem Strawberries

Click here the full printable version of this recipe

Prep time: 10 minutes

Cook time: 15 minutes

Makes 8 servings

Ingredients

16 large fresh long-stem strawberries
1⁄2 lb. good quality semi-sweet chocolate, cut into pieces
Betty Crocker Sprinkles and other decorating products

Directions

• Gently rinse strawberries just before coating. Drain well in colander. Place on paper towels. Cover tray with wax paper.
• Place 1 1⁄2 cups of water in medium saucepan; bring to simmer over high heat. Reduce heat to low. Place chocolate pieces in a steel mixing bowl that will rest over top of saucepan, but not touch the water. Make sure that water stays at a slow simmer. Stir the chocolate with a dry heat-proof spatula, being careful not to get any water in the chocolate. (Water will cause chocolate to tighten and gum
  up; see recipe note if this happens.)
• Gently wipe off berries with a dry paper towel, letting the berries rest in a cool dry place. When chocolate is completely melted, hold each berry by the stem, and dip the berry up two-thirds of the way to stem. Let excess chocolate drip off into melted chocolate; place coated berry on wax paper-covered tray to cool. While
  the berries are starting to cool, decorate as desired with sprinkles or other decorations of your choice.

Per Serving: 168 calories, 22g carbohydrate, 2g protein, 10g fat, 3g fiber, 0mg cholesterol, 1mg sodium

Recipe note: Keep solid vegetable shortening on hand when melting chocolate. If chocolate tightens and gums up, stir in shortening, 1⁄2 teaspoon at a time, until chocolate becomes fluid again.

A Good Idea: Choose a cool, dry day to melt and coat with chocolate. High humidity can cause chocolate to tighten. Make sure your bowl and utensils are clean and dry.

 

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Roasted Hasselback Potatoes*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 15 minutes

Cook time: 30 minutes

Makes 12 servings

Ingredients

1 stick Land O’ Lakes Butter or 1⁄4 cup Filippo Berio Extra Virgin Olive Oil
1 tsp. fresh thyme leaves
12 large Yukon gold potatoes, peeled
1 cup low-sodium chicken broth or vegetable broth
sea salt
Simply Organic Black Peppercorns
11⁄2 cups Kikkoman Panko Breadcrumbs
6 oz. Swedish fontina cheese, shredded
2 oz. Parmesan cheese, grated
1 tbsp. finely chopped flat-leaf parsley
Additional chopped parsley for garnish

Directions

• Preheat oven to 375°F. In small saucepan, melt butter and add thyme leaves.
• Place each potato on cutting board and place thick wooden spoon parallel to the potato. Cut the potato into one-eighth-inch slices while leaving the potato intact at the base. The wooden spoon will help prevent you from cutting through the potatoes.
• Place broth in baking dish and place the potatoes inside, cut side up. Drizzle liberally with melted butter mixture and season with salt and freshly ground pepper to taste. Cover with aluminum foil and bake 20 minutes.
• Remove pan from oven and discard foil. In saucepan used to melt butter, combine panko breadcrumbs, cheeses, parsley, salt and freshly ground pepper to taste. Sprinkle breadcrumb mixture over potatoes and
  return to oven to bake until golden and crispy on top.

Per Serving: 460 calories, 70g carbohydrate, 14g protein, 14g fat, 8g saturated fat, 7g fiber

Recipe note: This classic potato recipe is originally from Sweden and is named after the restaurant that first served it.

A Good Idea: Keep peeled potatoes in cool water until you are ready to cut them to avoid browning.

 

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Zurich-Style Veal Chops with Shallot Mushroom Cream Sauce and Green Beans*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 10 minutes*

Cook time: 30 minutes

*steep time extra

Makes 4 servings

Ingredients

4 double thick, bone-in veal rib chops
sea salt
Simply Organic Black Peppercorns
1 pkg. dried porcini mushrooms
3 tbsp. ShopRite canola oil
5 shallots, diced
2 cups sliced mixed wild mushrooms
1 cup sliced white button mushrooms
3 sprigs fresh thyme
1 Simply Organic Bay Leaf
3⁄4 cup brandy
2 cups low-sodium beef broth
1 cup crème fraîche or 1⁄2 cup sour cream plus 1⁄2 cup
heavy cream
2 tbsp. flat-leaf parsley, chopped

Directions

• Season veal chops with salt and freshly ground pepper. Place dried porcini mushrooms in medium bowl and add boiling water to cover. Cover bowl with plate or lid and allow to steep 30 minutes.
• Heat extra large sauté pan over medium-high heat 1 minute. Remove pan from heat, add oil and gently place veal chops in pan. Return pan to high heat and sear until caramelized on first side, about 3 minutes. Turn each chop over and sear to caramelize, 3 minutes more.
• Remove chops to plate and cover lightly. Add diced shallots to pan and sauté until soft, about 3 minutes. Increase heat and add wild and white button mushrooms, thyme sprigs and bay leaf. Sauté mushrooms about 5 minutes, until golden brown. Add brandy, increase flame and reduce until syrupy. Add beef broth, lower heat to medium and reduce.
• Meanwhile, drain porcini mushrooms through a very fine mesh strainer. If desired, reserve strained liquid for another use. Gently rinse porcinis to remove any grit or sand. Finely mince porcini mushrooms until almost puréed. Add to simmering sauce.
• Return chops to sauce and cover. Simmer over medium-low heat 5 to 7 minutes until veal chops reach an internal temperature of 150°F. Remove pan from heat and transfer chops to plate. Cover loosely to keep warm. Remove and discard thyme and bay leaf; whisk in crème fraîche. Gently heat sauce without boiling until warm.
  Plate veal chops and spoon mushroom cream sauce onto chops. Garnish with freshly chopped parsley and serve with steamed green beans.

Per Serving: 688 calories, 10g carbohydrate, 51g protein, 35g fat, 14g saturated fat, 2g fiber, 248mg cholesterol, 297mg sodium

Recipe Note: Strain the porcini infused soaking liquid through a very fine mesh strainer or coffee filter. Save
the soaking liquid for other soups or braises.

A Good Idea: When sautéing mushrooms, add a handful at a time to brown and to avoid too much water
from being released.

 

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Parisian Chocolate Truffle Domes*

*Exclusive Chef Faith Alahverdian recipe.

Click here the full printable version of this recipe

Prep time: 30 minutes

Cook time: 20 minutes*

*stand and chill time extra

Makes 12 servings

Ingredients

1 cup heavy cream
1 vanilla bean split or 1⁄2 tsp. Simply Organic
Vanilla Extract
3 cups heavy cream
2 tbsp. Land O’ Lakes Salted Butter
1 cup grated Ghirardelli white chocolate
6 cups grated high-quality semisweet chocolate
(do not use chocolate chips)
1 jar ShopRite imported raspberry preserves, for garnish
1⁄4 cup Kirsch or Chambord liqueur
Betty Crocker Easy Squeeze White Icing or other
desired Betty Crocker Easy Squeeze Icings
Assorted fresh berries, for garnish
Confectioner’s sugar, for garnish

Directions

• Using plastic wrap, cut 12 8-inch diameter circles. Line 12 small ramekins with plastic wrap, making sure that there is extra 5 inches of overhang.
• Heat 1 cup heavy cream and vanilla in medium saucepan over medium–high heat. In separate large saucepan, heat remaining 3 cups heavy cream and butter over medium-high heat. Heat cream in both pots until scalding hot, but not boiling.
• Remove saucepan with 1 cup cream from heat. Gently stir in white chocolate until completely melted. Using an electric hand mixer, whip white chocolate mixture until smooth and fluffy. Cool white chocolate mixture 15 minutes, then place in freezer to firm up for 10 minutes.
• Remove saucepan with 3 cups cream from heat. Gently stir in semisweet chocolate until completely melted and smooth. Set aside and allow semisweet chocolate mixture to stand at room temperature.
• Pour room temperature chocolate ganache into each ramekin filling halfway to top. Remove white chocolate mixture from freezer and using a melon baller or a portion scoop place a ball of white chocolate (diameter of a quarter) ganache in center of semisweet chocolate in each ramekin. Top off each ramekin with enough semisweet chocolate ganache to fill.
• Fold over outer layers of plastic wrap to enclose filling in each ramekin. Place on sheet pan and chill in refrigerator until ready to serve. To quick chill, freeze for 30 minutes.
• To serve, melt together preserves and liqueur in a medium saucepan over medium heat. Stir to combine. Drizzle sauce on each of 12 plates. Open plastic wrap of each ramekin and unmold onto plate. Decorate with Betty Crocker Squeezable Icings and garnish with fresh mixed berries and confectioner’s sugar.

Per Serving: 643 calories, 46g carbohydrate, 3g protein, 50g fat, 34g saturated fat, 4g fiber, 120mg cholesterol, 22mg sodium

Recipe Note: This dessert is for true chocolate lovers! Take care when preparing ganache. If your ganache separates, simply beat it into a little hot heavy cream.

A Good Idea: If time allows at home, prepare these a day or two ahead in order to give this dessert time to chill and set.

 

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Brined and Black Garlic Rubbed Bone-in Pork Roast

Recipe featured on the back page of our Winter Culinary Workshop brochure

Ingredients

Brine:

2 gallons of spring water
2 cups kosher salt
2 cups cider vinegar
2 fresh bay leaves
2 fresh thyme branches
2 fresh oregano branches
2 fresh sage branch
5 dried juniper berries
1 entire head of Elephant garlic, peel removed and green sprout inside clove removed, cloves split
1 onion, quartered
4 black peppercorns
2 granny smith apples, cut in half

Roast:

One (7lb.) bone in rack of Sterling Silver brand premium pork
Kosher salt & freshly ground pepper to taste
ShopRite Grapeseed oil
1 carrot, peeled and split lengthwise
2 branches celery, peeled and split lengthwise
1 red onion, quartered
2 packages Frieda’s brand Black Garlic
1 teaspoon fresh oregano leaves
1 teaspoon fresh sage leaves
1/3rd cup ShopRite Imported Extra Virgin Olive Oil

Directions

Brine:

• Place all of the brine ingredients in a large stock pot. Bring mixture to a low simmer and simmer for 5 minutes. Remove from heat and allow to cool.
• Leave brine in pot or transfer to a 5 gallon Ziploc bag. Add pork rack and immerse in brine. Cover and place in refrigerator for 24 hours. Remove from brine and discard brine. Pat pork dry with a paper towel.

Roast:

• Preheat oven to 475 degrees. Oil roasting pan rack with a bit of grapeseed oil. Place carrot, celery and red onion on the roasting pan rack.
• Rub pork roast lightly with Grapeseed oil. Season pork with kosher salt & freshly ground pepper. Place pork in a roasting pan on top of the vegetable lined rack. Place pan in the center of the preheated oven and roast for 20 minutes. Meanwhile, remove black garlic segments from the skin and place in the blender. Add olive oil and fresh herbs and puree until smooth.
• Remove roast from oven, reduce oven temperature to 275 degrees and rub the entire surface of the roast with the black garlic puree. Add ½ inch of water or chicken stock to the bottom of the pan. Return pan to oven and roast until it reaches an internal temperature of 155 degrees, about 2 ½ hours.