1/4 pound sugar snap peas (see Recipe Note)
1/2 bunch scallions
1/2 tablespoon olive oil
2 ounces brown rice noodles
1/8 cup toasted sesame seeds
1/8 cup minced cilantro
4 spring roll wrappers
1/8 cup tahini
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/2 tablespoon honey
1/2 teaspoon ginger
1 teaspoon Sriracha
Preheat oven to 425˚F. Go over the snap peas and scallions, and remove any loose pieces. Rinse the snap peas and place in a roasting dish. Remove the roots and roughly 2 inches of the green tops of the scallions. Slice them in half lengthwise, then in half across. Cut each piece into smaller strips and add to the roasting pan with the snap peas. Toss with olive oil and roast until the peas and onions are tender and have turned bright green, 20 to 25 minutes.
Cook the brown rice noodles according to package. Drain, rinse, and set aside.
Set up a rolling station with the roasted snap peas and scallions, cilantro, sesame seeds, rice papers, a dish of hot water large enough to hold the spring roll wrappers, and a cutting board.
Soak one rice paper wrapper in the hot water for 10 to 15 seconds (you want it pliable enough to roll, but not too soft when taking it out of the water). Place the wrapper on a cutting board and layer with noodles, roasted peas and scallions, a sprinkle of cilantro and a sprinkle of sesame seeds. It’s best to eyeball as you go, knowing you should have enough noodles and vegetables for 4 spring rolls. Roll, tuck, and fold in sides as you go. Repeat with remaining ingredients.
Whisk together all of the ingredients for the tahini sauce and transfer to a small bowl for dipping. Before serving, cut spring rolls in half.
The time for soaking the rice paper greatly depends on the heat of the water. Check the rice paper often after putting it in the water.
Depending on what’s available at the time, snow peas also work well in this recipe.
Admin Note: This recipe originally served 4 and has been cut down to serve just 2 with 2 spring rolls per person.
(Source: thekitchn.com)Pin It
1/2 tablespoon vegetable oil
1/2 medium onion diced
1-2 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 tablespoon red curry paste
1/2 teaspoon brown sugar
2 cups vegetable stock
1-inch fresh ginger root, peeled and cut into chunks
1-inch lemon grass, smashed
1/2 jalapeno, sliced plus more for garnish
1/4 cup cilantro leaves plus more for garnish
1 tablespoon fish sauce
1/2 (6.75 ounces) can coconut milk
3/8 pound medium shrimp, shelled and deveined
In a medium stock pot over medium heat, add the oil and onions. Cook stirring until onions are translucent (about 5 minutes). Stir in the garlic, cumin, curry paste and sugar. Cook for an additional minute. Stir in stock, ginger root, lemon grass, peppercorns, jalapeno, cilantro and fish sauce. Bring mixture to a boil. Reduce heat and allow to simmer for 30 minutes. Remove from heat, strain (discarding the solids) and return the strained broth to the pot over medium heat. Stir in coconut milk, shrimp, mushrooms and lime juice. Cook until the shrimp is completely cooked through (about 5 minutes). Serve immediately garnished with cilantro and jalapeno slices if desired.
Admin Note: This recipe originally served 4 and has been cut down to serve just 2.
(Source: saltedandstyled.com)Pin It
1 tablespoon(s) white-wine vinegar
1 tablespoon(s) (heaping) minced shallot
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) coarse salt, plus more to taste
Freshly ground pepper, to taste
3 tablespoon(s) extra-virgin olive oil
1 baguette, cut into 1/2-inch slices
4 cup(s) frisée (3 or 4 ounces)
1 cup(s) walnut halves, toasted
1 Granny Smith apple, thinly sliced
Coarse salt and freshly ground pepper, to taste
8 ounce(s) Bucheron or other soft goat cheese
Extra-virgin olive oil, for drizzling
Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.
Meanwhile, toss together frisée, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.
Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.
Sautéed Sole with Lemon
1/2 cup(s) flour, preferably Wondra
1 teaspoon(s) coarse salt
1/2 teaspoon(s) freshly ground pepper
2 (6 ounces each) gray sole fillets
2 tablespoon(s) unsalted butter
2 tablespoon(s) olive oil
2 tablespoon(s) sliced almonds
1 1/2 tablespoon(s) chopped fresh parsley
1 lemon, zest finely chopped, juice reserved, plus extra wedges for garnish
Coarse salt, to taste
8 ounce(s) haricots verts
2 tablespoon(s) extra-virgin olive oil
Freshly ground pepper, to taste
1 bunch(es) chives (optional), for bundling
Sautéed Sole with Lemon
Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
Melt butter with oil in a sauté pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.
Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.
Toss with oil, salt, and pepper. Tie into bundles using chives.
Making Chive Bundles
Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.
8 ounce(s) beef tenderloin
Coarse salt and freshly ground pepper
4 teaspoon(s) olive oil
All-purpose flour, for dusting
1 (11-inch square) sheet thawed frozen puff pastry, preferably DuFour
1 tablespoon(s) unsalted butter
8 ounce(s) cremini mushrooms, thinly sliced
2 teaspoon(s) fresh thyme leaves, plus more for garnish
1 clove(s) garlic, minced
1/2 cup(s) dry white wine
2 ounce(s) foie gras mousse (about 1/4 cup)
Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.
Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.
Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.
Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.
Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.
Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.
3 large egg yolks
1/4 cup(s) granulated sugar
1/4 cup(s) amaretto
1/2 cup(s) heavy cream
3 ounce(s) white chocolate, melted
1/2 cup(s) hazelnuts (2 ounces)
Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and amaretto in a heatproof bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Strain through a fine sieve into a small bowl. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.
Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.
Spoon mixture into one 4-by-2-inch baking ring set on a parchment-lined baking sheet or two 6-ounce ramekins, filling them to the rim. Smooth surface. Cover, and freeze until set, about 2 hours (or up to overnight).
Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.
If using a ring, run a knife around edge to loosen, and unmold. If using ramekins, do not unmold. Sprinkle with hazelnuts just before serving.Pin It
We have found for the lovebirds out there a four course menu! There will be no need to find recipes from different websites all over the internet and compile them all together in one place as we have done it for you! This specific menu of recipes was made by Martha Stewert and featured on delish.com.
Meals for Two has compiled this menu into one post, and it will be the last post of our Valentine’s Day recipes. Expect to see it within the hour!
We hope you’ve liked what you’ve seen so far, and keep a lookout for more recipes to come for future holidays and, as always, the days in-between!
Wishing you a happy Valentine’s Day full of love, fun, and laughter!Pin It
1¼ ounces bittersweet chocolate
3 egg yolks
¼ cup + 2 teaspoons sugar, divided
½ cup heavy cream
Preheat the oven to 300°.
Bring a large pot of water to a boil for a water bath to cook the custards.
In a double boiler over low heat, melt the chocolate. Or, melt in 20 second pulses in the microwave on low, stirring frequently. Set aside to cool slightly.
In a medium bowl, whisk together by hand the egg yolks and sugar.
Once well incorporated, add the heavy cream.
Pour in the melted chocolate mixture. Divide the mixture between two 6-ounce ramekins.
Place the ramekins in a small baking dish and add the hot water until it comes up ½ way on the sides of ramekins. Move the baking dish carefully to the oven and bake about 40-44 minutes, until the custard is set. The middle will slightly jiggle, but the sides will be set. Let the custards cool in the water bath completely before removing them.
Cover each ramekin with plastic wrap and chill at least 5 hours or until ready to serve (can be made up to 2 days in advance).
Before serving, sprinkle 1 teaspoon of sugar over each and brulee with a kitchen torch until the sugar caramelizes and hardens. Serve immediately.Pin It
1/4 cup milk
3 tablespoons sugar
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
Pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon
In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.
Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.
Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.
1 tablespoon vegetable oil
3/4 pound thinly sliced fresh pork belly, cut into 2-inch strips
3/4 pound kimchi
1 1/2 tablespoons soy sauce
1/4 teaspoon Asian sesame oil
1 scallion, thinly sliced
In a large skillet, heat the oil until shimmering. Add the pork in a single layer and cook over high heat, turning once, until crisp, 6 minutes. Drain the pork on paper towels and pour off all but 2 tablespoons of the fat from the skillet. Add the kimchi and stir-fry over high heat for 2 minutes. Add the pork and toss. Stir in the soy sauce and transfer to a bowl. Drizzle with the sesame oil and garnish with the scallion.
Serve with steamed rice.
Suggested Wine Pairing
Beer is the most popular alcoholic beverage in Japan, but only a few Japanese brands are widely available in the U.S. Kirin Ichiban, a citrus-edged lager, is refreshing with the spicy kimchi and fatty pork.
6 brined grape leaves, rinsed and stemmed
Two 6-ounce skinless bluefish fillets
Salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, mashed to a paste
1 anchovy fillet, mashed
1 tablespoon chopped chives
1 tablespoon chopped parsley
2/3 cup red seedless grapes, halved
1/2 small red onion, thinly sliced
Light a grill. Arrange 3 of the grape leaves so they’re overlapping; repeat with the remaining leaves. Cut off the red flesh from the underside of each fish fillet. Set the fish on the leaves and season with salt and pepper. Enclose the fish in the leaves and brush each fillet with 1/2 tablespoon of the oil.
In a bowl, whisk the lemon juice with the garlic, anchovy, herbs and 3 tablespoons of the olive oil; season with salt and pepper.
In a small bowl, toss the grapes with the onion and the remaining 2 tablespoons of olive oil. Season with salt and pepper. In a perforated grill pan, grill the grapes and onions until softened, 4 minutes; transfer to the lemon dressing and toss.
Grill the wrapped fish over high heat, turning once, until the fish is just cooked, 6 minutes. Serve with the onions and grapes.
Suggested Wine Pairing
Rich bluefish pairs best with medium-bodied white wines with good acidity. Try a northern Italian white.
2 1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
1 large garlic clove, very finely chopped
1/2 tablespoon toasted sesame oil
2 teaspoons finely grated fresh ginger
1 teaspoon toasted sesame seeds
One 14-ounce container firm tofu
Vegetable oil, for frying
1 scallion, thinly sliced
Steamed rice, for serving
In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.Pin It
One 1-ounce piece of kombu
4 cups water
2 tablespoons dashi powder (see Note)
4 ounces dried soba noodles
1 tablespoon toasted sesame oil
2 heads of baby bok choy, halved lengthwise
2 large eggs
2 tablespoons thinly sliced scallions
2 teaspoons soy sauce
1 teaspoon fresh lime juice
1/4 teaspoon crushed red pepper
In a medium saucepan, cover the kombu with the water and simmer gently until the kombu rises to the surface, about 5 minutes. Remove from the heat. Add the dashi powder and let steep for 20 minutes. Strain the broth through a fine mesh strainer.
Return the broth to the saucepan and bring to a simmer over moderate heat. Add the soba noodles and the sesame oil and cook for 3 minutes. Add the bok choy and submerge them in the broth with a spoon. Crack one of the eggs at a time into a small bowl and gently tip it into the warm broth. Poach the eggs until the whites are just set and the yolk are still runny, about 4 minutes. Remove from the heat.
Using a slotted spoon, transfer the eggs to bowls. Stir the scallions, soy sauce, lime juice and crushed red pepper into the broth. Transfer the soba noodles and bok choy to the bowls, pour the broth on top and serve immediately.