Simplement l'Amour
Once again February is upon us, offering up another new season to showcase our romance-o-meters; red-hot, luke-warm, or room temp as they may be. Two full weeks to ponder, plan and punctuate our deepest regard for those who have made it, after all these years, into the intimate depths of our hearts. So, does the big day mean big plans for you, America’s next “Top Cupid?”
It’s entirely possible that you’ve got it all planned out…perhaps you’ve managed reservations at that new hot-spot in Laguna…or perhaps scrubbing the house & trailing flower petals “upstairs” was your clever lure to amour? Maybe I’m underestimating and you’ve ordered theater tickets to “Life is a Dream” (which isn’t a bad idea). Just throwing caution to the wind here, but is it feasible to assume that a few of you, good intent considered, haven’t exactly sharpened your arrows yet? Let’s explore a brief tutorial on archery.
Not surprisingly, this came to me in Paris last week. Helping my sister get settled into her très petit student’s apartment a few blocks from a twinkling Eiffel Tower, we’d pass little cafes and the Notre Dame at dusk, toting bags of necessities through the Metro. The soft veil of winter rain was so inspiring against the backdrop of ancient bridges over the Saine, I thought I’d fly home and write this piece on ordering French chocolate and a bottle of Bordeaux for your Valentine Du Jour.
But a different side of romance struck me the night before I left as my sister and her four new wonderful friends entrusted me to prepare a dinner party for them in her tiny flat. With a miniature 3-burner propane cooktop, a Barbie-sized prep area and say, eight ingredients, we bowed our heads in thanks, and an amazing sit-down-dinner-for-six time was had by all. While Billy, Nat, Ella and Bing echoed softly over the iPod speakers, memories (and friendships) were woven that will truly last a lifetime, and all over simple food made with love and a 2’x3’ table…Bordeaux included!
My point is that February 14 doesn’t have to be a poofed up, last-minute, under-thought, over-stressed enormous expense all in the name of love. It can actually be a beautiful time where waking your lover up to a frothy café au lait and a gift certificate to Home Depot replaces the Burberry tie. An outdoor fire, big blanket and hot bowls of (January’s recipe) soup completely out-do the over-priced Ecuadorian roses. I’m even crazy about the idea of a single parent making dinner with their teenager plus a few friends, topping the night off with “Valley Girl.”
My favorite suggestion of all is still, of course, trying to recapture that moment in Paris here, with an affectionately made meal, uncomplicated in its elements, but elegant in its own right, and certainly in the company of anyone I am blessed to simply call “love.” Here’s what we ate that night…bon appétit and good aiming!
INGREDIENTS - CHICKEN:
6 Boneless Skinless Chicken Breast
6-8 large cloves of garlic, minced
3 sprigs fresh rosemary, finely minced
Extra virgin olive oil (EVOO)
Fresh-ground Salt & Pepper
INSTRUCTIONS - CHICKEN:
Rub chicken generously with EVOO. Massage salt, pepper, garlic and rosemary into the chicken and set aside.
Get a large heavy skillet very hot (set over med-high heat for at least 5 minutes). Add breasts and cook at this heat until the chicken is a medium golden, and the garlic is crunchy. Gently turn over and cook the other side in the same fashion, about 5 min.
Turn the heat down to med-low, and continue cooking until fully cooked through (don’t overcook!) Remove promptly and slice into ½” medallions, set on plate to “settle.”
INGREDIENTS - SALAD:
6 cups Mache Escarole or other nice winter greens (radicchio, red leaf, spinach, frisee…)
12 ripe, red organic strawberries, cored and sliced
½ cup walnut pieces
½ cup balsamic vinegar
Juice from one large lemon
1 ½ tbsp honey
2 tbsp EVOO
Fresh-ground salt & pepper
INSTRUCTIONS - SALAD:
In large bowl, whisk together honey & lemon juice. While whisking, drizzle in EVOO.
Toss greens, strawberries & walnuts in the vinaigrette.
Place in a high pile on center plate and carefully “fan” sliced chicken around the salad.
INGREDIENTS
18 large ripe, red organic whole strawberries, tops neatly removed, sliced into thirds
18 top sprigs of fresh mint
½ cup crème fraîche
5-year aged Balsamic
INSTRUCTIONS:
Place 3 strawberries on each plate, keeping each “together” but fanned out a bit. Place about 2 tsp. crème fraîche on each plate, and drizzle several DROPS of Balsamic over each berry.
INGREDIENTS
6 slices of French Baguette (sliced on the bias into ½” pieces)
½ cup grated Fresh Parmigiano Reggiano or other hard Italian cheese (parmesan, asiago)
2 tbsp. fresh basil, minced
EVOO
INSTRUCTIONS:
Get a large heavy skillet very hot (set over med-high heat for at least 5 minutes).
Brush both sides of each slice of baguette lightly with EVOO.
Sprinkle cheese and basil over both sides of bread and place in skillet, cook until cheese is golden-browned on both sides (about 1 minute each side).
Place in little bowls of soup in such a manner that they are standing straight up in the soup.
Here's the recipe for the carrot soup; I ran it in last months' article, but there's nothing wrong with gettin' it right twice!
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped garlic
2 apples, peeled, cored, and diced
4 carrots, peeled and cut into 1/4 - inch pieces
1 cup white wine
1 quart chicken stock
1 teaspoon cumin
Salt and freshly ground black pepper
Chopped chives, as garnish
2 tablespoons crème fresh
½ teaspoon truffle oil (under $8 at Trader Joe’s)
INSTRUCTIONS:In a small bowl mix crème fresh and truffle oil well, set aside.
Melt butter in a medium saucepan. Add onion and garlic and sauté until softened, about 4 minutes. Add apple and carrots and sauté for 2 minutes. Carefully add the white wine, chicken stock, and cumin. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes. Remove from the heat and puree with an immersion blender or, in batches, in a blender. Season to taste with salt and pepper. This soup is best served in little portions in small bowls. Gently top with ½ tsp. truffle cream, a few chives and serve.
Let me know what your plans are for V-Day!
Comments
Dear Chef Heidi,
as the recipients of that wonderful dinner, we just wanted to bow our heads again and thank YOU! The food looks wonderful and we know that it tastes even better. We miss you and are eagerly awaiting your return and look forward to cooking in Scotland!
Bisous de tes amies!
Posted by: Michelle, Erica , Jen and Samar | February 8, 2007 08:32 PM