VALENTINE’S DAY SURF & TURF
This gourmet four-course meal starts with a Roasted Beet Salad with Crispy
Baked Goat Cheese from Sawatch Artisan Foods, on a bed of Altius Farms salad greens, followed by a luxurious Creamy Mushroom Bisque featuring MarsRoom Mushrooms. For the main course, we have grass-fed 8oz ribeye steaks from our friends at Rancho Largo! Pan-seared and topped with sweet prawns and a creamy mustard pan sauce, it’s perfect for sharing with the one you love. Make sure you save some room for dessert and get yourself some delicious Raspberry Cheesecake from our friends at Kosmik Pies & Desserts.
BEET SALAD WITH CRISPY BAKED GOAT CHEESE
1 lb beets, trimmed, peeled, and cut into chunks
1/2 bu carrots, trimmed, halved lengthwise, and cut into 2-inch pieces
2 tsp olive oil, divided
salt + pepper to taste
2 tbsp pecans
1/2 cup panko
2 oz goat cheese, cut into 2 equal pieces
Citrus + Honey Vinaigrette
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tbsp honey 1 Tbsp
1/2 tsp shallot, minced
1/2 tsp thyme, fresh, minced
1/3 cup olive
salt and pepper to taste
1. Preheat oven to 375F.
2. Toss the beets and carrots with 1 tbsp olive oil and salt and
pepper to taste and spread in a 9x9 baking dish. Cover the
dish with foil, slide into the oven, and roast for 30 minutes, the
vegetables are tender. After 30 minutes, remove the foil and
continue roasting for another 15 minutes.
3. Meanwhile, prepare the other components of the salad. First,
toast the pecans. Empty them in a small skillet or baking dish
and place in the oven alongside the vegetables. Toast the nuts
until they darken a bit, about 5 minutes. Transfer to a plate to
cool and set aside.
4. Next, prepare the goat cheese. Empty the panko into a shallow
dish and drizzle with the remaining 1 tbsp olive oil. Stir well
to work the oil into the breadcrumbs. With lightly dampened
hands, form each piece of goat cheese into a uniform disc, then
lightly press each disk into the panko, flipping and reshaping
the cheese until it is evenly covered with the crumbs.
5. Place the breaded cheese on a small baking sheet. Once you
remove the foil from the vegetables after 30 minutes, add the
pan with the cheese in the oven and roast with the vegetables
for the final 15 minutes. Remove everything from the oven and
let cool for 5 minutes.
6. Compose the salads by laying a bed of greens in shallow
bowls. Top the greens with the roasted beets and carrots and a
scattering of toasted pecans. Drizzle with the citrus vinaigrette,
lay a crispy goat cheese disc on each salad, and serve.
NOTE:: To make getting the meal on the table a bit easier, you
can roast the vegetables well in advance. Just let them come to
room temperature while you bake the cheese.
CREAMY MUSHROOM BISQUE
1/2 oz dried porcini mushrooms
1/2 cup boiling water
2 tbsp butter, divided
1/3 lb shiitake mushrooms, sliced
1/3 lb cremini mushrooms, sliced
salt + pepper to taste
1/4 cup dry sherry or white wine
1/2 onion, sliced
3 cups chicken or vegetable broth
3 tsp thyme leaves, minced, divided
1/2 cup cream
1. Empty the porcini into a small bowl and cover with the boiling
water. Let the mushrooms reconstitute for about 15 minutes.
2. Heat 1 tbsp of the butter in a heavy pot set over medium-high
heat until the foaming subsides and the butter begins to brown
and smell nutty. Add the shiitake and cremini mushrooms
along with salt and pepper to taste and sauté until they shed
their liquid. Continue cooking until the liquid boils off and the
mushrooms begin to caramelize, about 10 minutes total. Pour
in the sherry or white wine, stir to deglaze the pot, and simmer
until the wine has cooked off. Transfer the mushrooms to a
plate and return the pot to the stove.
3. Add the second tbsp butter and onions and sauté until the
onions are soft and beginning to color, about 5 minutes. Return
the mushrooms to the pot, along with 2 tsp of the thyme, the
porcini and soaking liquid, and the broth. Bring to a boil and
simmer for 5-10 minutes to bring the flavors together.
4. Transfer the soup, in batches if necessary, to the jar of a
blender and puree until completely smooth. Return the soup to
the pot and bring to a simmer. Stir in the cream and taste for
seasoning, adding more salt + pepper if necessary.
5. To serve, ladle into bowls and top with a sprinkling of the
remaining minced thyme.
RIBEYE STEAK & PRAWNS WITH CREAMY PAN SAUCE
1 pair 8oz boneless ribeye steaks
salt + pepper to taste
1 1/2 lb yellow potatoes
butter, to taste
salt, to taste
1-2 tbsp high heat oil
2-3 tbsp butter, room temperature
3 thyme sprigs, + 2 tsp thyme leaves, minced
1 tbsp shallot, minced
1/2 cup chicken broth
1/2 cup cream
1 tbsp dijon or whole grain mustard
2 tbsp cognac, bourbon, or dry white wine
1/3 lb prawns
1. First, season the steak liberally on all sides with salt and freshly
cracked black pepper, and let sit at room temperature for about
30 minutes to take off the chill.
2. For the mashed potatoes, place potatoes in a sauce pan, cover
with water and bring to a boil. Cook the potatoes until tender,
about 15 minutes or so. Drain the potatoes, allow to steam in
the colander for a minute to dry out, then return to the pot and
mash with butter and salt to taste. Cover and keep warm.
3. While the potatoes are cooking, get the steak going. Select a
large, heavy ovenproof skillet - cast iron is the favorite choice
- and set it over high heat. Add the oil, heat until just smoking,
then place the ribeye in the pan. Sear on one side until deeply
browned and crusted, about 4 minutes, then flip and sear for
another 4 minutes on the other side.
4. Continue cooking the steak, flipping about every 45 seconds,
until the internal temperature at the thickest part registers
according to your taste - 115 for rare, 120 for medium-rare, 130
5. When the steak has hit your target temp, toss in about 2-3 tbsp
of softened butter along with the 3 thyme sprigs. Let the butter
melt around the herbs. Then, using a spoon, baste the steak
continuously for about a minute with the sizzling butter. After
basting, transfer the steak to a plate, tent with foil, and let rest
for 10 minutes while you make the pan sauce.
6. Remove the thyme and pour off all but 1 tbsp butter from
the pan. Set over medium heat and add the shallot. Sauté for
about 1 minutes to soften, then pour in the broth, scraping the
pan with a wooden spoon to deglaze. Simmer the broth until
reduced by about half then stir in the cream, 2 tbsp minced
thyme, the mustard, and the liquor or wine.
7. Continue simmering until thickened and slightly reduced, about
2 minutes, then add the prawns to the sauce and simmer for
another 2 minutes or so, flipping once, until the prawns are just
cooked through. Taste the sauce for seasoning, and add salt
and pepper to taste.
8. After the steak has rested for about 10 minutes, transfer to
plates, stirring any accumulated juices into the sauce. Spoon
the prawns and sauce over the ribeyes, add a scoop of mashed
potatoes on the side, and enjoy!
This decadent, signature cheesecake from Kosmik Pies & Desserts, served with raspberry coulis is the perfect sweet and creamy dessert to end your romantic valentine's day evening.
Happy Valentine's Day for all of us at Spade & Spoon!
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