Valentine's Day with My Valentine

Lately, my hubby has been away on travel, stopping home for only a day or so or not even at all.  Surprisingly, he was able to fly home the evening of the 14th, so we couldn't wait to hangout together.  We decided many years ago that we would never go out on February 14th because #1 the food is never as good on Valentine's Day and #2 the menu is always overpriced.  Instead, I cook dinner for him as my V-day gift to him, which I love to do (we're beyond purchased gifts after almost 15 years).

I wanted to make a surf and turf type of menu because Vic never let's me get away with not having some sort of meat on the menu.  Okay, on occasion he will "deal" with a vegetarian meal, but I figured that I should make what he wanted since this dinner was for him.  For the turf, Ribeye, that was a no brainer.  Nothing pleases my hubby more than a beautifully marbled steak.  For the surf, I opted for scallops.  I was looking for a nice fresh fish, but the scallops were screaming out to me so I couldn't pass them up.  I also bought some fresh tarragon since I've been wanting to make a tarragon scallop recipe that my friend Chris gave me years ago.  

Next, I went to an outdoor fresh veggie market to find a squash to use with my asparagus.  No zucchini to be found, but there was plenty of lemongrass.  I love lemongrass!!  The tarragon lost and I decided to go for a lemongrass theme.  The menu started coming together.  I finally found the zucchini at a third store and homebound I was.  I just needed the starch.  I looked at recipe after recipe online and then bingo, I found it...coconut lemongrass rice!

After scouring recipes online, I pieced together the menu:

Aperitif

Lemongrass Gin & Tonic

Course 1

Drunken Lemongrass Scented Scallops

Pan-fried Asparagus Wrapped in Zucchini on Yellow Pepper Coulis

Course 2

Grilled Ribeye with Garlic, Shallots and Chili 

Coconut Lemongrass Rice

Course 3

Chocolate Molten Cake

I prepped everything in advance, chopping all the herbs and vegetables, mixing all the sauces and marinades, so that I could actually eat with my husband.  

All the recipes follow.  I cooked the rice first. Then I cooked the scallops and asparagus.  While we were eating the first course, I cooked the filet.  Once we were finished with the second course, I popped the cakes in the oven and 15 minutes later we were overstuffing ourselves with chocolate cake. Okay, only I was stuffing my face with rich, gooey, chocolate goodness.  Vic saved his for the next day.  I have no idea how he managed to do that. Anyway, it ended up being a lovely Valentine's dinner, particularly because I had my love at home again.

All recipes have my spin on them inspired by those I found online.  

Lemongrass Gin & Tonic

Ingredients

¼ in. Lemongrass, thinly sliced crosswise (white part)

4 oz. good gin

8 oz. tonic water

Directions

1.   In a cocktail shaker, muddle lemongrass with 1 oz. gin.

2.   Poor remaining gin into cocktail shaker and shake for 15 seconds.

3.   Place in refrigerator and let flavors infuse.

4.   Fill lowball glass with ice, pour gin over ice and top with tonic. Garish with tops of lemongrass.

Drunken Lemongrass Scallops (inspired by Izzy Knight’s recipe Drunken Lemongrass Shrimp #31514 food.com)

Serves 2

Ingredients

6 Scallops, washed

1 tablespoon dry sherry or Chinese rice wine

1 teaspoon cornstarch

¼ teaspoon salt

1 tablespoon vegetable oil

4 shallots, peeled & finely sliced

1 dried red chili pepper

1 stalk lemongrass, bottom 6 inches only, cut into 2 inch lengths and crushed

¼ cup thinly sliced garlic

Sauce

¼ cup dry sherry or Chinese rice wine

1 tablespoon lime juice

1 tablespoon soy sauce

2 teaspoons oyster sauce

1 teaspoon fish sauce

½ teaspoon palm sugar

Directions

1.   In a medium bowl, combine the scallops, rice wine, cornstarch and salt; toss until the scallops are evenly coated. Set aside for 10 minutes.

2.   Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves.

3.   Place a wok over high heat until hot.

4.   Add the oil, swirling to coat the sides.

5.   Add the garlic and gently fry.

6.   Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 3 minutes.

7.   Slide the scallops into the wok; cook, until the scallops begin to become opaque and are browned, about 2 minutes per side.

8.   Pour in the sauce; reduce the heat to low, cover and cook until the scallops are cooked through, about 3 minutes.

Comments:

Although I liked this recipe, I felt the sauce overpowered the beautiful scallops.  The next time, I will forego the sauce and stick with a bit more lemongrass, rice wine and a bit of lime.

Grilled Asparagus Wrapped in Zucchini, Yellow Pepper Coulis

Serves 2

Ingredients

125 g baby asparagus (about a silver dollar in diameter x 2)

1 whole zucchini, sliced 1/8 in thick lengthwise. You only need two slices, but better to make 4 in case one breaks

1 stalk scallions, green part only

1 whole yellow bell pepper

1/2 garlic clove, chopped and fried until golden

mushroom stock or chicken stock granules

salt & pepper

Coulis

1.   Blacken the skin of the yellow pepper on all sides by holding over a gas burner.

2.   Let pepper cool slightly and then place in a ziploc bag and seal.

3.   Once cool enough to handle, take the pepper out of the bag and rub the charred skin off.  Rinse, if necessary to remove any additional charred pieces.

4.   Remove core and seeds roughly chop.

5.   Place chopped pepper and garlic and cuisinart and pulse until pureed finely, about 5 minutes (it takes a long time!)

6.   Scoop mixture into a sauce pan, add 2 tbsp water and a few pinches of the mushroom stock and cook over medium heat for 5 minutes.  Be sure to not let it boil. Salt and pepper to taste.

Vegetables

1.   In a pot of boiling water, blanch zucchini strips for 30 seconds and green onions for 15 seconds. 

2.   Heat a tsp of oil in a skillet on high.  Sauté asparagus, lightly browning. Quickly remove.

3.   Once cool enough to handle, separate asparagus into two bundles.

4.   Lay down one piece of zucchini and place asparagus bundle crosswise on zucchini and wrap tightly.  Gently tie with blanched green onion.

5.   Place two spoonfuls of coulis on plate in a circular shape and gently place asparagus bundle diagonally on top of coulis.

Grilled Ribeye

Serves 2

Ingredients

2 garlic cloves, thinly sliced

1 green chili, thinly sliced

3 shallots, thinly sliced

2 6oz. pieces of beautiful ribeye steak

Directions

1.   Heat a small sauté pan with a tablespoon of olive oil then add garlic, shallots and chili.

2.   Sauté on medium-high heat until garlic is nice an toasted and shallots are soft and starting to caramelize. Set aside.

3.   Sprinkle ample salt and pepper on both sides of the ribeye. 

4.   Heat grill pan to medium high and grill steaks, turning once to give nice grill marks, about 3 minutes per side (we like our steaks medium rare!).  

5.   Remove from pan and let rest for a few minutes before serving. Top with garlic/shallot/chili mixture. 

Comments:

This is such a simple seasoning for the steak, not overpowering and a perfect compliment to the steak.  Garlic, always wonderful on almost anything, a bit of heat and delicious flavor from the chili's and sweetness from the shallots.

Coconut Lemongrass Rice (Inspired by Recipe#191120 Food.com)

Serves 3-4

Ingredients

1 tbsp butter

1 c jasmine rice

1 tsp salt

200 g reduced fat unsweetened coconut milk or fresh if you have it

Additional water to make 1.2 c liquid

1 stalk lemongrass, white part only (cut in 2 inch pieces, sliced lengthwise) gently  

  pounded with a mallet to release the oils 

1/2 c chopped chives or green onions

Directions

1. 
 Melt butter in a rice cooker pot on stove over medium heat.

2.  Remove from heat and stir in the rice and salt.

3. 
 Add the coconut milk, water and lemongrass.

4. 
 Place pot in rice cooker and cook as normal.

5.  Remove from heat, discard lemongrass and mix rice to combine all flavors.

6.  Add chopped chives just before serving.

Comment:

This is so delicious and easy to make! The original recipe called for this to be cooked on the stovetop, but I couldn't be bothered.  It tasted just lovely!

Chocolate Molten Cake

Serves 2

Ingredients

¼ c butter (1/2 stick)

2 oz bittersweet chocolate (can substitute with cocoa powder & oil, 3 to 1 ratio)

1 large egg white

2 egg yolks

1/8 cup sugar

½ tbsp all-purpose flour

½ lemongrass stalk (white part, cut into 1 in pcs and pounded)

Dusting Powder

1 tbsp fine sugar

1 tsp cocoa powder

Directions

1.   Preheat oven to 450F and lightly butter and dust with cocoa powder and sugar mixture two (4 oz.) ramekins.

2.   Melt butter over medium heat with lemongrass in a sauce pan until melted; keep at very low temperature for 5-7 minutes.  Remove lemongrass.

3.   Add chocolate to melted butter and keep whisking until chocolate is completely melted.  Transfer to a bowl to cool slightly.

4.   In a medium-sized bowl, mix sugar and egg yolks with electric mixer until this and creamy, about 3 minutes.

5.   Add cooled chocolate mixture to egg mixture and beat until smooth and creamy, about 3 minutes.

6.   In a separate bowl beat egg whites on medium to high speed until they form peaks, about 3 minutes.

7.   Fold in flour until just combined.

8.   Fold in egg whites until just combined.

9.   Pour equal amounts of batter into ramekins; bake for 8 to 10 minutes or until set around the edges and soft in the middle.

10. Let stand for 5 minutes, then invert onto 2 small plates.

Comments:

Ramekins can be made several hours in advance and kept in the refrigerator.  Remove 15 minutes before baking. Also, try adding other surprises to the cake like a whole raspberry in the center of the cake. Yum!

Everything with Fries

I've heard of this restaurant, but never had the opportunity to try it out.  So, one Friday, after not being able to dine at a much anticipated Indian restaurant that decided to close on a FRIDAY(???), we walked down Joo Chiat and chose Everything with Fries for dinner.  The design draws you with it's simple, all white decor, black chalkboard and jars of lemons as accents.  The menu was equally simple: fish, chicken or lamb burger and of course beef.  I went for the classic burger.  Vic went for the lamb.  Unfortunately, the lamb did not impress as it was a bit dry.  They had a selection of fries and seasonings.  We went for the classic seasoning (as suggested by the server) and the McDonald's-sized fries.  The burger was nice and fries decent.  Overall, an okay place, but I don't think I'll be running back to this restaurant anytime soon.

Cute decor

Our buddy, Flo, and my hubby, Vic

Breakfast Casserole

My husband and I decided to make a trip back to the States for Father's Day.  It turned out that my brother and cousin would also be in town for the weekend so we all decided a brunch at home would be a nice way to celebrate our fathers.  Since we would be gathering at my parents, I took the lead in what we would be having for brunch.  I am usually a freak when it comes to dinner parties and I get way too complicated and end up spending the entire meal in the kitchen.  So, this time my motto was simple and easy.  Hmmmm....how do I do that?


I had phase in my cooking life where I obsessed over brunch because I was getting tired of the typical dinner party.  During this phase, I stumbled upon one of the greatest brunch dishes EVER...Crème Brûlée French Toast.  Delish!  Okay, course #1, check (recipe to follow in a later entry). We also needed a savory dish.  I poured over recipe after recipe online, probably for hours, as I often lose track of all the time I spend searching the internet.  I wanted something easy, a one dish wonder, something to satisfy the meat eaters in the group and also incorporate all the things you think of when you think of breakfast.  I think I found the one dish wonder in this yummy breakfast casserole that incorporates all the lovely breakfast treats I love. 

I tested the recipe on my hubby who is always happy to indulge.

Well, the results are in.  It was a true hit and so easy to make.  Sure there is some prep work that needs to be done, but you can do that in advance, pop it in the oven an hour before your ready to eat and voila!  I hope you enjoy it too!

Breakfast Casserole

Ingredients
2 small potatoes or 1 large baking potato

½ zucchini

1 uncooked sausage

1 small onion or ½ a medium sized onion, chopped

½ c chopped mushrooms

3 garlic cloves

1 tsp chili powder, divided

2 tsp garlic/onion spice mix or any other such with herbs, divided

1 tsp dried rosemary or 2 tsp fresh rosemary, chopped

1 tsp salt

½ tsp white pepper

½ tsp dried thyme or 1 tsp fresh thyme removed from stems

1 foot long baguette cut into ½ in cubes

8 eggs

¾ - 1 c milk
1 c shredded cheese (I used an Italian mix of Mozzarella, Provolone, Fontina, etc)
1 c freshly grated parmesan

1. Beat 8 eggs folding in 1 tsp salt, ½ tsp pepper, ½ tsp chili powder, 1 tsp garlic onion spice mix, ¼ c parmesan.

2. Slowly pour milk into egg mixture.

3. Add cubed bread to egg mixture and ensure all bread is completely covered by liquid and let soak until all liquid is absorbed, preferably overnight.

4. Sautee onion in frying pan on medium heat for 5 minutes.  Add garlic and sausage that is removed from the skin, stirring frequently.

5. After 5 minutes add mushrooms, ½ tsp chili powder, 1 pinch of salt, 1 pinch of pepper, rosemary and thyme.  Continue to sautee until completely cooked and nice browning has occurred.  Remove from heat.

6. Lightly grease or spray a 8x8 pan with Pam.

7.  Peel potatoes and cut in half crosswise.  Slice potato directly into baking pan with a mandoline or mini hand slicer (which is what I have.  Very handy!), about 1mm thick.  Potatoes should completely cover the bottom of the pan at about ¼ - ½ inch thick layer.

8. Sprinkle with a pinch of salt and pepper and a little rosemary and thyme if you wish.

9. Sprinkle with ¼ c shredded cheese and ¼ c freshly grated parmesan.

10. Sprinkle sausage mixture over cheese.

11. Cut zucchini in half lengthwise and slice with mandoline or hand slicer, about 1mm thick, directly over pan.  Should cover pan with one layer.

12. Sprinkle with more shredded cheese and grate a bit more parmesan.

13. Pour bread mixture over zucchini, ensuring mixture is evenly distributed.

14. Sprinkle with remaining grated cheese and grate more parmesan.

15. Bake in 375 degree oven for 25 – 35 minutes, checking center for doneness (skewer in center of pan should glide easily through to the bottom without anything sticking to the skewer).  You should not see any liquid and the top should be golden brown as photo.

16. Remove from heat and let set for 10-15 minutes before eating.

Plated up for Vic with a sliced baguette, hazelnut honey, butter and freshly-made guacamole for the casserole.