Special Food In San Valentine Day

[Rasputin]

[Rasputin]

Last but not least is the most important meal of any Valentine’s Day and that is of course, dessert… Anything heavy and creamy would just ruin all the fabulous food you’ve consumed and probably make you far too sluggish to enjoy any planned romance. So instead, keep it light but there is no reason for it to be anything short of tantalising and delectable… I just love juicy sugary-sweet giant strawberries, but I like mine dipped in chocolate, which makes them extra special. Best way to melt chocolate is to find some top-quality chocolate (preferably 70% cocoa) in a bowl over a pan of boiling water and it won’t take long at all. Once melted, remove chocolate from boiling pan of water and quickly dip the strawberries in the chocolate and place on a tray lined with baking parchment / non-stick paper and allow to cool or refrigerate them briefly. I also like to have some chocolate sauce as dipping sauce for other fruits such as pineapples, grapes and of course bananas. Chocolate and bananas were created to be together! It’s worth mentioning that this kind of dessert ‘travels’ well and does not need to be consumed over the dinner table. So go and light some candles in the bathroom and run a nice hot bath and pour in some exotic oils and switch on some mellow, soulful tunes to listen to and close the door behind you…. The rest, as they say, is better left unsaid… And for crying our loud, leave the god damn dishes ‘til the next day!

So my friends, whether single or not, you deserve a little pampering this year! And there is only one thing better than doing something special for someone you love and that is, doing something special for yourself! After all, you are pretty damn fabulous and like L’Oreal says it’s “Because you’re worth it!” So loosen the purse strings and splurge a little on some yummy food, scented candle (Vanilla being my personal favourite) and some exotic bath oil… I guarantee you, it will be the best Valentine’s Day you’ve ever had and even better than that? It will be our naughty little secret…. !

[Rasputin]

SFORMATO AGLI ASPARAGI CON SALSA DI ARAGOSTAE OOVE (ASPARAGUS SFORMATO WITH LOBSTER AIOLI)

Serves 4

1 bunch jumbo asparagus
2 cups heavy cream
5 eggs
One-quarter teaspoon nutmeg
One-half cup Parmigiano Reggiano
3 tablespoons nut brown butter
Salt and pepper to taste
Wash, peel and cut the stems of the asparagus. Blanch the whole stalks in salted water until they are tender. Shock the asparagus briefly in cold water. Puree aparagus in a food processor until it is totally pureed. Place the puree in cheesecloth, tied and hang the sack suspended over a container to catch the water that drains through the cloth. Let it drain for 5 hours. In a bowl, mix the puree and the remaining ingredients, beat with a whisk until well combined. Strain the mixture through a sieve. Pour mixture into buttered molds and bake at 300 degrees Fahrenheit in a water bath. The molds should be covered with greased parchment paper. Bake for one hour.

LOBSTER AIOLI

2 egg yolks
1 and one-half cups peanut oil
4 tablespoons white truffle oil
1 teaspoon mustard
1 teaspoon lemon juice
1 teaspoon white wine vinegar
Salt and pepper to taste
2 tablespoons lobster stock
1 2-pound lobster cooked, shelled, and cut into pieces
4 soft-cooked eggs, peeled and cut into pieces
In a bowl, place egg yolks, salt, pepper, mustard, some lemon juice, and vinegar. (Adjust acidity to taste after you have finished making this mayonnaise.) Slowly emulsify the mixture by drizzling the peanut oil into the seasoned egg yolks, whisking as you add the oil. Adjust the consistency with lobster stock or tepid water, then fold in the truffle oil, lobster pieces, and chopped eggs.

To plate: Place the Lobster Aioli sauce on the plate. Unmold the Asparagus Sformato and place on sauce. Warm the plate and serve this very delicious side course or lush first course at room temperature.

[Rasputin]

[Rasputin]