Valentine

While thoughts of the Superbowl may be swirling in some people's minds, ours are racing toward another important occasion!

With Valentine’s Day just around the corner, we thought we would share with you some inspiration for a delicious dinner you can make to delight your sweetheart.  In our books, nothing says “love” like preparing a delicious meal for someone you care about. We have given the recipes for 4 people but you can scale them back for 2 people, or make enough quinoa and rapini for leftovers.

These recipes came to us from a new friend, Tina, from Dallas Fort Worth, and from an old friend, Barbara, from Montreal.  We had some good fun in the kitchen together making this memorable meal.

 

Mushroom Infused Quinoa 

serves 4

Quinoa is a delicious ancient grain rich in both protein and fiber.  It has a nice nutty taste and pleasant bite to it, and can be served hot or cold.  This version is prepared more like risotto.

2 tablespoons olive oil

2 small shallots, minced

1 clove garlic, minced

2-3 cups of mixed fresh mushrooms

1 cup quinoa, well rinsed and drained

½ cup white wine

2 – 2  ½ cups hot stock:  chicken, vegetable, or for a delicious version see the Mushroom Stock recipe below.

White truffle oil, to taste

2 tablespoons chopped fresh herbs:  a mixture of thyme, oregano and parsley is nice.

Sea salt and chili flakes to taste.

In a medium saucepan over medium-low heat, sauté the shallots in olive oil until translucent.  Add the garlic and sauté for 30 seconds more, until fragrant.  Add the mushrooms, increase the temperature to medium-high, and cook until mushrooms are browning and dense in texture.  Add the quinoa, and stir to coat with olive oil and mushroom mixture, adding more oil if needed.  Pour in wine, and reduce until almost dry.  Add hot stock, ½ cup at a time, stirring after each addition, until the liquid is absorbed.  Taste-test until the quinoa is tender but still al dente. Drizzle with truffle oil, and sprinkle with herbs, salt and chili flakes. 

Mushroom Stock:

By Linda Long: Great Chefs Cook Vegan

2 tbs olive oil

2 shallots diced

½ cup dried porcini mushrooms, rehydrated in 1 cup of hot water.

1 cup fresh shitake

1 cup fresh chanterelle or baby portabella  

(All stems included)

1 cup of good white wine

A handful of fresh thyme

2 quarts of water.

Sauté shallots in oil on medium-low until translucent.  Drain the porcini mushrooms, then add all the mushrooms and a pinch of salt to the sauté pan. Coat well with a little more oil, then increase the temperature to medium, and cook until the liquid is rendered and reabsorbed so that the mushroom mixture is almost dry, and beginning to brown.

Deglaze pan with white wine and add a little thyme.  Simmer for ten minutes or until wine is reduced to a few tablespoons, add water, bring to a boil, then reduce heat to low and let simmer for 30 minutes more. Remove from heat and allow ten minutes for mushrooms to infuse.

Strain through sieve and reserve in fridge for later use or use right away for whatever grain you wish.

Italian Style Broccoli Rabe  or Rapini

Serves 4

2 bunches broccoli rabe or rapini, cleaned and trimmed

1 head garlic, coarsely chopped

2 tablespoons olive oil

Juice of ½ a lemon

Sea salt and red pepper flakes, to taste

Steam rapini and garlic in an open sauté pan until bright green but still very crisp, remove from heat and drain well into a colander.  Return pan to stove and drizzle generously with olive oil, heat on high until pan is almost smoking.  Add rapini and garlic back to pan and sear, turning with a pair of tongs, until coated on all sides.  Sprinkle with lemon juice, then sea salt and red pepper flake to taste.

Optional:  serve with shaved parmesan cheese.

Filet Mignon with Roquefort and Chive Sauce

4  6oz tenderloin steaks

Olive oil

Salt and freshly ground black pepper

For best results, bring the steaks to room temperature before grilling.  Brush lightly with olive oil and sprinkle with salt and pepper.  Preheat barbecue on medium-high for 10 minutes, then reduce heat to medium and grill to preferred doneness.  For detailed grilling instructions and cooking times, visit www.broilkingbbq.com and follow the link to the video How to Grill the Perfect Steak.  You can also check out the guide for making Perfect Grill Marks.

Barb made this velvety and decadent sauce from a recipe in Ina Garten’s Book: The Barefoot Contessa How Easy is That?

Roquefort and Chive Sauce

1 ½ cups heavy cream

2 ounces Roquefort Cheese, crumbled

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 tablespoon chopped fresh chives

Pour the cream into a small heavy bottomed saucepan and bring to a boil over medium-high heat.  Simmer for about 20 minutes, stirring occasionally, until the cream is reduced by half and is thickened. Off the heat, add the Roquefort and stir until melted.  Add the salt and pepper and taste for seasonings.  Stir in the chives.  Spoon the warm sauce over the steaks.