The most romantic day of the year is just around the corner. Instead of dealing with traffic and restaurant rush, you can have a cozy, romantic night-in with your valentine. Chef Nick Liberato from the Venice Whaler showed how to create easy and hassle-free recipes for Valentine’s Day.
Here are the recipes featured in our segment:
1. ROASTED BEET SALAD WITH GOAT CHEESE PISTACHIO HEART
1 Log of Goat Cheese (Cherve)
1 Bunch of Arugula
20 Pistachios (Shelled & Ground)
3 Springs of Thyme
1 Minced Shallots
10 Minced Chives
Extra Virgin Olive Oil
1. Coat your beets with olive oil and season with salt and pepper, and top with thyme in a roasting pan (2-4 inches deep).
2. Cover beets with foil and put into a pre-heated oven at 350 degrees.
3. Roast beets for 45 minutes until knife-tender.
4. Allow beets to cool before removing skins. To remove beet skin, simply use a kitchen towel to easily rub the skin off.
5. Slice beets into 1/4 inch thick circles.
6. Use a heart-shaped cookie cutter to punch out beet hearts.
7. Fill the heart-shaped cookie cutter with chilled Goat Cheese and press into mold.
8. Use a spice grinder or coffee grinder to ground your shelled pistachios into a fine powder.
9. Coat each side of the Goat Cheese Heart with crushed pistachios.
10. Finely mince shallots. Set aside.
11. Chop chives. Set aside.
12. Add your beet hearts to a mixing bowl with minced shallots, chives, lemon juice, olive oil, salt & pepper.
13. When plating place beets in the center of your dish, surrounded by arugula and topped with your pistachio crusted Goat Cheese Heart.
2. TOMATO SOUP WITH CREME FRAICHE HEART
1 Can San Marzano Tomatoes
1 Yellow Onion (Caramelized)
1/4 Cup Creme Fraiche (can substitute sour cream)
3 Sprigs of Chives
Extra Virgina Olive Oil
1. Add olive oil to a saute pan on low. Add sliced onions and cook until caramelized. Set aside.
2. Place tomatoes and caramelized onions in a blender with a pinch of salt and a tablespoon of olive oil. Blend until smooth.
3. Transfer blended mixture to a sauce pot. On low heat, bring the tomato mixture to slow simmer.
4. While soup is simmering, place creme friache into a zip locked bag with one corner snipped to create a piping bag.
5. Ladle soup into serving bowls and garnish by piping a creme fraiche heart in the middle of the soup, adding chives to make a an arrow through heart if desired.
3. SEARED WILD SALMON WITH SUNCHOKE FLOWER SALAD
4 8oz Pieces of Wild Caught Salmon
1/4 Cup Toasted Macadamia Nuts
2 Sprigs of Fresh Rosemary
1 Package of Edible Flowers
Extra Virgin Olive Oil
1. Season salmon fillets with salt and pepper.
2. Add a tablespoon of olive oil to a medium sized saute pan at medium-high heat.
3. Add salmon fillets skin side down and sear each side for 3-4 minutes (turning once).
4. Using a mandolin, or sharp knife, thinly shave sunchokes into a bowl. Add olive oil, toasted macadamia nuts, chopped rosemary, olive oil, salt and pepper to sunchokes and toss.
5. When plating, center salmon on the dish and drape with sunchoke salad.
6. Sprinkle with edible flowers and enjoy!
4. HEART SHAPED ICE CREAM COOKIE SANDWICH WITH STRAWBERRY SAUCE
1 Package of Fresh Strawberries
1 Cup of Sugar
1 Cup of Boiling Water
1 Bunch of Fresh Mint
Powdered Sugar for Garnish
1. Rinse and drain strawberries. Chop and set aside.
2. Add cup of water to a sauce pot. Bring to a boil.
3. Once water is boiling, stir in sugar and add chopped strawberries.
4. Cook for 10 minutes on high until sauce has reduced.
5. Transfer the sauce to a blender.
6. Blend until smooth.
7. Allow blended sauce to cool in refrigerator for at least 1 hour.
8. Cut heart shaped cookies using your favorite cookie recipe or store bought cookie dough.
9. Allow ice cream to soften before sandwiching between two of the heart shaped cookies.
10. Place onto serving plate with and top with chilled strawberry sauce and sliced strawberries. Finish with fresh mint and powdered sugar.