Romantic Dinner & Wine for Two

by Erin King & Sandi Marques

Romance shouldn't just be for February! Try out this delightful menu anytime!

A Romantic & Quick Dinner from Personal Chef, Erin King

Starter

• Spring Salad: Mixed field greens (from a bag) with sliced strawberries, pumpkin seeds and blue cheese with a raspberry balsamic vinaigrette.
  
  • Raspberry Balsamic Vinaigrette: Raspberry Balsamic Vinegar, olive oil, Dijon mustard, dry thyme and salt and pepper.

Main Course

• Pork Tenderloin with strawberry and sour apple compote
• Saffron Risotto
• Steamed or blanched Asparagus

Sear the tenderloin in a hot pan with canola oil and balsamic vinegar, rub some onion and garlic on it (optional) and pop it in the oven at 425 for about 20 minutes.
Dice apple and place in med pan with olive oil, when the apples are a bit cooked add chopped strawberries and a little raspberry vinegar, sugar, salt and pepper, cook until soft but not mushy.
Risotto is the easiest thing in the world to make, toast the rice in a little hot oil to bring out a nutty flavor then reduce heat slightly and then add some mushrooms and onion. Use white mushrooms or exotic mushrooms, let them cook down a bit and then begin adding the broth. You can use chicken, beef or vegetable stock, add slowly stirring in intervals. When the rice is beginning to soften add a pinch of saffron. Cook until the rice is a texture that you like and then add marmite, salt, pepper, lemon juice and zest to taste. You can add some butter and some grated cheese of your choice at the very end but it is not necessary as the risotto will end up being quite rich anyway.

Dessert

• Chocolate Fondue: Heat some cream on a double boiler, or just a heat proof bowl placed on top of a pot of water that is on a low simmer. Pour some heavy cream into the bowl and then start adding the chocolate of your choice. Add enough chocolate to get the desired taste and texture. You can liquor or vanilla, almond or any flavorings you wish at the end and serve in a warm bowl or fondue set surrounded by, your favourite fruits, biscuits and cakes.

Enjoy!

Erin King
Personal Chef/Cooking Coach
Be My Guest Event Staffing and Support
Bartenders, Servers, Chefs
"Be a Guest in Your Own Home"

Call: 416-693-0198
Email: esernasie@hotmail.com

Accompanying Wine Suggestions from Sommelier, Sandi Marques

Appetizer

Most people may be unaware that sparklers or true 'Champagnes' are a great starter to any meal. They truly do go with anything and they just happen to be very romantic too. Or if your wallet is crying out for mercy, try the half-bottle sizes. Great toasts to your beloved!

Here are two choices depending on your budget:

• Moet et Chandon, Brut, Rose, Champagne, 750 ml, $70.00
• Nino Franco, Prosecco, Valdobiadene, Sparkling, Italy, 375 ml, $9.95

Main

A warm climate pinot noir marries well with the strawberry nuances in the sauce of the compote. You don't want to match the pork with anything too overpowering as pork is still a white meat.

• Clos du Bois, Réserve, Pinot Noir, Russian River, California, 2003, $25.00

Dessert

Chocolate anything calls for a wonderful port and port just happens to weaken the knees of most any Valentine. Tawny's are aged in wood and take on more caramel, butterscotch nuances - a perfect match with chocolate.

• Warre's Otima, Tawny 10 year old, port, $23.95

Cheers,
Sandi Marques
Founder
Cork and Karma Awaken your sixth sense for wine
A company dedicated to wine education
tel: 450-510-5350
toll free: 1-888-300-6806
fax: 450-510-5351
www.corkandkarma.com

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