If you're planning a romantic dinner for two, serve a light but very special menu. Eric New, owner of the New Personal Chef Service, recommends that you start with careful planning and a good grocery list; that way you won't have to shop at more than two grocery stores and can pick up the wine on your third stop. Try New's menu to begin a romantic evening with the one you love. Braided Salmon and Sea Bass Ingredients:
1/2 lb. salmon
1/2 lb. sea bass
1 tsp. fresh ginger, grated
1 tsp. minced garlic
1/4 cup rice-wine vinegar Preparation:
Heat oven to 350. Rub fish with ginger and garlic. Cut fish into strips 1/4" thick, perpendicular to the spine. Lay a piece of parchment paper over each strip of fish and tenderize lightly with the flat side of a meat mallet (figure A). This makes the fish easier to braid and hastens cooking. Place four salmon strips parallel to one another, then weave or braid the sea bass under and over the salmon strips (figure B). Pour vinegar over the fish to ensure that it stays moist. Bake no more than 12 to 15 minutes, depending on personal preference. Serve the braided fish with a dipping sauce made from soy sauce, green onions, garlic and ginger (figure C). Serve in a bowl placed between the two of you for dipping, or add a dab of the sauce to each portion. Wasabi Whipped Potatoes Ingredients:
Two large Idaho potatoes
1 Tbs. wasabi (a pungent green Oriental horseradish), powdered
1/2 cup sour cream
1/2 cup milk
Salt to taste
Preparation:
Boil potatoes until done; drain them. Combine the wasabi and sour cream into a paste. Add milk. Whip with potatoes. SautC)ed Carrots and Leeks
Ingredients:
Three carrots, julienne cut
One leek, white section, julienne cut
1 Tbs. butter or olive oil
1/4 cup stock or wine
Salt and white pepper to taste
Heat a clad or heavy-bottomed sautC) pan. Add oil or butter and let it get hot. Add vegetables and cook three to five minutes at medium high. Deglaze pan with stock or wine. Cover and let steam one to two minutes. Season with salt and white pepper. Green Salad With Raspberry-Walnut Vinaigrette
Ingredients:
1/4 cup raspberry vinegar
3/4 cup walnut oil
1/2 Tbs. Dijon mustard
1 Tbs. honey
Preparation:
Whisk together mustard and honey. Add vinegar and whisk. Add walnut oil, pouring in a fine stream, and whisk vigorously until emulsified. Or put all ingredients in a jar and shake. Toss with greens immediately before serving. Dessert What would a romantic dinner be without strawberries and melted chocolate?
RESOURCES :
Eric New
New Personal Chef Service
P.O. Box 3761
Knoxville, TN 37927
Intimate Gatherings:Great Food for Good Friends
Model: 0811815757
Author: Ellen Rose and Jessica Strand
June 1998
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