Blanched Asparagus with Egg

You can buy hard-boiled eggs pretty readily in the grocery store. However, if you want to boil your egg yourself, put an egg in cold water to cover in a saucepan. Put over high heet and bring to boil. Once you have established a rolling boil, take the saucepan off the heat, cover it, and let sit 10 minutes. Take out egg carefully and put directly into ice water until chilled.

1 bunch asparagus
1 egg, hard-boiled
Rind of 1 lemon
Extra Virgin Olive Oil
Salt and Pepper

1. Put a large saucepan full of water over high heat. Bring to a boil.

2. In the meantime, prepare asparagus. Wash and trim. (You can either peel the ends or snap one to determine where the stem "wants" to break, and then cut them all at about that length.)

3. When water is boiling, add a few pinches of salt and throw in your asparagus. Cook for 2-3 minutes. Take asparagus out and put under very cold water under the sink, or into an ice water bath. (You're doing this to stop the cooking process and lock in the beautiful green color of the asparagus.)

4. Take asparagus out of the water and pat dry. Drizzle the asparagus with olive oil and plate. Sprinkle lemon rind over all.

5. Shell and chop the egg into a fine dice. Sprinkle over the asparagus. Season everything with salt and pepper to taste.

Printable version here.

Seared Salmon with Blood Orange Beurre Rouge

Since it's a butter sauce, I had to rate this "devilish" but it is really light, so it's not too too bad.
This sauce has a beautiful pink color which I think is so appropriate for the holiday. The flavors are delicate, but stand up to the salmon. Use enough sauce to ensure that every bite will have some, but not so much that it is drenched. Serve with the heart-shaped beets.

2 wild salmon fillets
2 blood oranges-grate the rind off one and juice both*
1/8 cup pinot noir (or other light-bodied red wine)
1 shallot, finely chopped
1/4 cup butter, cubed and kept cold
Extra Virgin Olive Oil
Salt and Pepper

1. Preheat the oven to 350 degrees.

2. Preheat a pan on medium-high heat with a couple Tablespoons of olive oil.

3. Generously salt and pepper the salmon fillets.

4. Place salmon fillets, skin side up, into the pan. Don't move them around. Let them cook for a couple minutes (a couple more if you have a particularly thick piece of fish). Protein will release from the pan when it's ready to be cooked, provided that it has enough oil. When the salmon has released, flip it. Cook for another 1-2 minutes, and put into the oven.

5. Place the shallots, orange rind, orange juice, and wine in a small saucepan. Put over Medium-low heat and bring to a simmer. Do not boil--the liquid should be moving but not wildly. Reduce the liquid until it is almost dry (1 Tablespoon or so of liquid left in the pan). Take off the heat. 1 or 2 pieces at a time, swirl the butter into the pan. (This process is done slowly so that the butter does not "break" or separate.) Add a pinch of salt and a couple grinds of pepper--taste and add more salt if needed. When all the butter has been incorporated, strain into a small bowl.

6. Take the salmon out at desired doneness--I recommend medium for maximum flavor potential, and so that it is not dry. Put a little bit of sauce on your serving plate. Top with the salmon fillet. Drizzle a little more sauce on top. Repeat with other fillet.

Note: The beets could be placed in a bunch on the side of the plate, or spaces evenly around the salmon. Whatever floats your boat.

* If you can't find blood oranges, just use smallish naval oranges. The color won't be as dramatic but it'll still taste really good.

Printable version here.

Roasted Heart-Shaped Beets

I used a small heart-shaped cookie cutter for these, but if you don't have one, just use a paring knife. You'll end up with more artsy, homemade-looking beets, which is just as cool. If you're not into beets, you could also do this with potatoes, sweet potatoes, eggplant--use your imagination.

1 bunch beets
1 teaspoon herbes de provence*
Extra Virgin Olive Oil
Salt and Pepper

1. Preheat oven to 400 degrees.

2. Slice the beets into 1/4" slices. (Don't worry about peeling them because we're using the inside)

2. Cut a heart into each slice and put in a small bowl.

3. Cover the hearts lightly with olive oil, and add the herbes de provence, salt and pepper. (Be generous with the salt and pepper--you're going to need a couple pinches of salt here).

4. Place hearts on a baking sheet. (If you have a Silpat mat or parchment paper available, it's a good idea to use it).

5. Place in the oven and roast for 35-40 minutes.

*Herbes de provence is just an herb mixture of thyme, rosemary, marjoram, and basil. If you don't have it, use your favorite dried herb

Printable version here.

Valentine's Day S'mores

Since I wanted to keep this menu fairly easy, I used some short-cuts from the grocery store. If you want to make everything from scratch, by all means, do! But I find that buying the graham crackers and good-quality marshmallows saves a lot of time and effort, especially for how quickly these will be eaten up! I used marshmallows from the Little Flower Candy Company, which, incidentally, also makes killer caramels.

In this case, you really do need a heart-shaped cookie cutter. If you don't have one or don't want to buy one, forgo the heart shape--it'll still taste good!

I really enjoy the combination of raspberries and chocolate--my husband preferred this dish without, though...so don't use the raspberries if you're not totally into them. If you want a different flavor, you could always put a little liqeur into the chocolate (cointreau for an orange flavor...or a coffee liqeur...amaretto for an almond flavor...mint extract...or a little espresso powder). Go easy, though, so you don't make the sauce too runny.

2 graham cracker sheets
2 oz. semi-sweet good-quality chocolate
2 Tablespoons heavy whipping cream
2 marshmallows

Optional:
1/2 pint raspberries
1/4 teaspoon vanilla
1 Tablespoon favorite liqueur (brandy, cointreau, framboise, etc)
2 Tablespoons sugar

1. Cut out heart shapes out of graham crackers and carefully set aside.

2. In a double broiler or a microwave at half-power, melt together the chocolate and the cream. Dip the graham hearts in the chocolate and put on a sheet of parchment paper to dry. If you have extra chocolate, save for later. (Wink wink nudge nudge)

3. Mash together the raspberries, vanilla, liqueur, and sugar.

4. Preheat boiler. Put the marshmallows on a cookie sheet and place in broiler with the door open. Watch carefully as these can burn quickly (as I'm sure you already know from campfire memories). Bring to a toasty golden brown color and remove from oven.

5. Assemble. Put one chocolate-covered heart on the plate. Place the marshmallow over that, and then put another heart on top of that. Drizzle the raspberry mixture around.

Printable version here.

Valentine's Menu Game Plan

So, you've decided you're going to make this meal. Hooray! I am so honored that you trust me with your special evening. I am going to try to make this easy for you. So, I have mapped out a game plan for you. This menu is designed for an 8:00 dinner. Adjust accordingly!

Make anytime in the day:

Blanch asparagus
Hard-boil and chop egg
Slice and cut beets
Chop shallots
Cut graham crackers
Make chocolate ganache and coat graham crackers
Mash raspberries with liqueur, sugar, and vanilla

7:00

-Preheat oven to 400 degrees.
-Put shallots, wine, orange rind, and orange juice in a saucepan on the stove (no heat yet)
-Slice bread if you're serving it on the side
-Chill wine/champagne

7:15

-Toss beets with olive oil, salt, pepper, and herbes de provence; put on baking sheet
-Tidy up the kitchen. Tidy up yourself.

7:30

-Put beets in the oven.

7:45

-Salt and pepper the salmon.
-Put the shallot mixture on low heat.
-Preheat pan for the salmon. Once hot, sear the salmon...flip after a couple minutes.
-Turn the oven down to 350 degrees.

7:50

-Put the salmon in the oven.
-Take out asparagus and egg from the fridge. Toss the asparagus in olive oil, salt and pepper. Plate with egg. Grate lemon rind on top.

7:55

-Add the butter to the sauce. Strain. Cover with plastic wrap and keep somewhere warm. (Near stove)
-Light candles. Put on music.

8:00
-Take salmon and beets out of the oven. Turn oven to low broil.
-Sit down to asparagus.

8:10
-Plate salmon, sauce, and beets.

8: ??

-Place marshmallows in the oven. Toast up. (This would be fun to do together)
-Plate with graham crackers and raspberries. Enjoy.

9:30
-Get your reward. ( A pat on the back, of course! What were you thinking?)

Printable version here.

Sexy Spicy Thai Pumpkin-Coconut Soup

It's rainy and chilly today in L.A. Not that I'm complaining about the weather here--but some days, like today, a big bowl of soup sounds just perfect. So, I created this spicy pumpkin soup with coconut, curry, and lime. Pair with a glass of Viognier and you'll feel warm and cozy in no time.

Note: If fresh lemongrass or kafir lime leaves are available in your supermarket, put in the soup and take them out before serving. They will add lots of authentic flavor. However, I have created a recipe whose ingredients will be available to everyone.

2 T butter
2 shallots, minced
2 garlic cloves, minced
1/2 c. white wine
2 carrots, finely chopped
2 cans pumpkin puree (not pumpkin pie filling)
3 c. chicken broth
1 Tablespoon red curry paste
1 can unsweetened lite coconut milk
1 1/2 teaspoons honey
Zest and juice of one lime
Salt and pepper

1. Melt butter in large saucepan on medium heat until foamy. Add shallot, garlic, and carrot and sweat until soft, about 5 minutes, making sure not to brown the garlic.

2. Add salt and pepper to taste, then add wine and reduce by half.

3. Add pumpkin, chicken broth, coconut milk, curry paste, honey, and lime zest. Bring to a boil, turn to low and let simmer for 45 minutes. Taste and adjust salt and pepper.

4. When ready to serve, squeeze with lime and enjoy!

Printable version here.

Roasted Cauliflower Slices

Cauliflower is a tricky one...It can taste so, well, bad. Steamed cauliflower--just not my favorite. But roasting turns cauliflower into something really delicious. You get none of that 'feet' smell that comes with steaming or boiling cauliflower (Bleh!), and this wonderful caramelization occurs, bringing out crunchy, toasty bits that almost taste like popcorn. This could also be done with just regular florets, but when you slice the cauliflower like a steak, they look like intriguing 'bonsai-like' trees, which is pretty fun. This is classy and easy--so it'd be great for a dinner party, but it takes so little effort that it's a regular for weeknight meals at my house.

1 head cauliflower
Extra Virgin Olive Oil
Salt and Pepper

1. Preheat oven to 400 degrees.

2. Take off some of the green leaves from the bottom of the cauliflower, but leave the rest in tact. Slice 1/2" slices across the cauliflower, like you were cutting a steak or a loaf of bread.

3. Spread a thin layer of olive oil on a pan. (If you have a silpat, use it). Delicately put the cauliflower slices over the oil. Now, cover the cauliflower with another thin layer of oil. Salt and pepper generously.

4. Put in the oven and let roast for 35-40 minutes, or until brown and crispy at the edges.

Printable version here.