Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Canadian
Valentine Dinner
Valentine's Day is an opportunity for people in Canada to
tell somebody that they love them in a romantic way. One way you can show you
love them by making a great meal for them.
Appetizer –
Shrimpcargot serve two
Main Course
Prosciutto-Wrapped Beef Wellington with Mustard Cream Sauce
Trinity Potatoes
and Vegetable
Chocolate Lava Cake
Canadian
Valentine Drink
Shrimpcargot
makes 6 pieces (for 2)
Ingredients
75 gr butter
2 cloves garlic minced
6 peeled and deveined
large shrimps (21-25) count
6 large mushrooms stem
removed
60 gr shredded
mozzarella cheese
Method
1. Preheat oven to 165 C degrees
2. Heat the butter and garlic in a skillet over medium heat
until the butter begins to bubble. Stir in the shrimp, and cook until they just
turn pink, about 3 minutes.
3. Place one shrimp into each mushroom cap, and place into a
small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle
each with a pinch of mozzarella cheese.
4. Bake in the preheated oven until the mushrooms are tender
and the cheese is golden and bubbly, 10 to 15 minutes.
5. Serve with Garlic toast
Prosciutto-Wrapped
Beef Wellington with Mustard Cream Sauce ( for 2)
Ingredients
15 mL Safflower (saffron)
4 beef tenderloin medallions (150 g each), cut (4 cm) thick
2 mL sea salt
2 mL cracked black pepper
4 slices Prosciutto
1 sheet Butter Puff Pastry you can buy already made
or recipe to follow
1 egg, beaten
125 mL 35% cream
20 mL Tarragon prepared mustard
1. Heat oil in frying pan over high
heat. Sprinkle beef with salt and pepper. Place in frying pan; sear for about 1
minute per side. Transfer to plate, reserving pan drippings. Refrigerate beef
for 15 minutes
2. Preheat oven to 230°C. Line rimmed
baking sheet with parchment paper. Pat beef dry with paper towel. Lay
prosciutto slices on cutting board; place one
medallion on each slice. Wrap prosciutto around beef; set aside.
3. Roll puff pastry onto floured work surface; lightly dust
top of pastry with flour. Using rolling pin, gently roll out pastry to form a
30 cm square; cut into 4 equal quarters. Working quickly, place one medallion
on each pastry square; wrap pastry over tenderloin to cover completely, gently
stretching pastry as you go. Pinch pastry edges together to seal. Turn
Wellingtons over and place on prepared baking sheet seam side down. Using
pastry brush, brush all over with beaten egg. Using sharp knife, cut slit in
top of each Wellington.
4. Bake in oven for 12 to 15 minutes or until pastry is
golden and crispy and beef is cooked to desired doneness.
4. Meanwhile, return frying pan with pan dripping to
stovetop over medium-high heat. Once hot, add 3 45 mL water. Using wooden
spoon, scrape up browned bits on bottom of pan for about 1 minute. Pour in cream
and mustard, whisking to combine. Reduce heat to low; simmer for 2 to 3
minutes, stirring occasionally. Serve alongside Wellingtons.
5. Bake in lower shelf of oven for 12 to 15 minutes or until
pastry is golden and crispy and beef is cooked to desired doneness.
6. Meanwhile, return frying pan with pan dripping to
stovetop over medium-high heat. Once hot, add 45 mL water. Using wooden spoon, scrape up
browned bits on bottom of pan for about 1 minute. Pour in cream and mustard,
whisking to combine. Reduce heat to low; simmer for 2 to 3 minutes, stirring
occasionally. Serve alongside Wellingtons.
Puff pastry
recipe
250 gr strong bread flour
5 ml fine sea salt
250g butter, at room temperature
About 150 ml cold water
Method
1. Sift the flour and salt into
a large bowl. Roughly break the butter in small chunks, add them to the bowl
and rub them in loosely. You need to see nuggets of butter.
2. Make a well in the bowl and
pour in about two-thirds of the cold water, mixing until you have firm rough
dough adding extra water if needed. Cover with cling film and leave to rest for
20 mins in the fridge.
3. Turn out onto a lightly
floured board, knead gently and form into a smooth rectangle. Roll the dough in
one direction only, until 3 times the width, about 20 x 50cm. Keep edges
straight and even. Don’t overwork the butter streaks; you should have a marbled
effect.
4. Fold the top third down to
the centre, then the bottom third up and over that. Give the dough a quarter
turn (to the left or right) and roll out again to three times the length. Fold
as before, cover with cling film and chill for at least 20 minutes before rolling
to use.
5. Maybe used for many things
dessert, beef wellington and many items that says puff pastry
Sautéed Trinity Vegetables and Potatoes
Ingredients
2 potatoes Peeled sliced
2 medium onions sliced
4 celery ribs sliced
300 gr. sliced mushroom
50 ml. butter
30 ml. vegetable oil
Few drops Worcestershire sauce
Salt and pepper to taste
Method
1. Melt the butter and oil together in a frying pan and add
the potatoes, onions, celery and mushrooms and let them cook slowly over medium
heat, until they a getting a little brown for about 20 minutes or so.
2. While they are still some moisture left add Worcestershire
sauce and season to taste with salt and pepper.
3. Very colourful maybe used to compliment any roast steaks
etc.
Chocolate
Lava Cake
Ingredients
60 gr. Sugar
65 gr butter
65 gr semi sweet chocolate
2 ml. vanilla extract
1 egg
1 egg yolk
10 ml. all-purpose flour
65 gr butter
65 gr semi sweet chocolate
2 ml. vanilla extract
1 egg
1 egg yolk
10 ml. all-purpose flour
Preparation
1. Preheat oven to 230 degrees. Butter and flour four 120
gr. ramekins or custard cups.
2. In the top half of a double boiler set over simmering water, heat the butter and the
chocolate until chocolate is almost completely melted.
2. Beat the eggs, egg yolk, vanilla, and sugar together until light coloured and thick.
3. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
4. Divide the batter between the four molds and bake for 10 to 12 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold.
2. In the top half of a double boiler set over simmering water, heat the butter and the
chocolate until chocolate is almost completely melted.
2. Beat the eggs, egg yolk, vanilla, and sugar together until light coloured and thick.
3. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
4. Divide the batter between the four molds and bake for 10 to 12 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold.
5. Serve with sprinkled icing sugar
Canadian
Valentine Drink
INGREDIENTS
60 ml. spiced rum
15 ml maple syrup
2 ml freshly squeezed lime juice (about half a lime)
2 ml. apple cider
pinch ground cinnamon
1 cinnamon stick, for garnish
15 ml maple syrup
2 ml freshly squeezed lime juice (about half a lime)
2 ml. apple cider
pinch ground cinnamon
1 cinnamon stick, for garnish
Method
1. In a shaker, add all the ingredients along with 125 gr of
ice, shake vigorously to dissolve cinnamon, and pour mixture along with ice
into an old-fashioned glass to serve.
2. Garnish with a cinnamon stick.
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile it only takes a minute” – Otto
