Valentine’s Day
As seen on "Our Daily Bread" 2/09/2008
"Our
Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr.
Paul Seil cooked with former Alter boy, Chef and Engineer Chris Alongi
Fr. Paul’s Flourless Chocolate Cake
4 eggs
1/3 c
sugar
7 oz.
semi sweet or unsweetened chocolate
1 ¼
stick butter
3 Tbsp.
Grand Mariner or other flavoring
In a
bowl separate 4 eggs and add sugar to egg yolks. Beat until creamy. In a
double boiler meld chocolate, and butter.
When melted, remove from heat and add the yolks. Mix so the eggs do not scramble. Add the
flavoring. Beat the egg whites with 1
Tbsp. of sugar until soft peaks form.
Fold the whites into the chocolate.
Pour into a well-greased 8-inch spring-form pan.
Bake at
350* for 45 minutes. Let cake cool
before cutting.
Chris’
Valentine’s Menu
Appetizer – Grilled scallops with Asparagus Risotto
and Artichoke Pesto
Scallops
Pat dry
scallops and sprinkle with salt and pepper.
Gently place into a hot skillet with olive oil. Brown both sides and remove from skillet.
Asparagus Risotto
1 c
uncooked risotto rice
2 Tbsp.
olive oil
2 Tbsp.
butter
½ c
chopped onion
3 c
chicken stock
¼ can
tomato paste
4 – 6
stalks of fresh steamed asparagus
Sauté
onion in oil and butter about 3 minutes. Add tomato paste, cook about 1
minute. Add risotto rice, stir and cook
about 2 minutes. Stir in 1-cup
stock. Continue to cook until liquid is
absorbed. Gradually stir in remaining
broth 1 cup at a time, cooking and stirring until liquid is absorbed. Just before serving, remove pan from heat,
stir in chopped asparagus.
Artichoke Pesto
3
artichokes from the can
About
1/3 cup olive oil
About ¼
cup pine nuts
Juice of
½ lemon
About 1
cup of fresh basil leaves
Salt and
pepper to taste
Blend
well. This should be a little runny so
add more oil of necessary.
Presentation
Place 3
scallops on a plate. Risotto mound in
the middle. Drizzle scallops with
pesto.
Dinner – Pork Tenderloins, Garlic Potatoes and Port Wine or Grand Mariner Sauce
Pork Tenderloin
Marinate
in olive oil, garlic, and salt and pepper overnight. In an oven safe skillet heat olive oil and gently place
tenderloin in oil to brown all side.
Cook on stovetop about 4 – 6 minutes.
Then transfer skillet to at 350* oven for about 6 – 8 minutes. Pork should be cooked to an internal
temperature of 160* Let meat rest about 10 minutes before cutting.
Garlic Potatoes
Peel,
chop and boil potatoes. In a small
skillet add olive oil and chopped garlic.
Just heat oil enough to infuse the oil. Be careful not to burn the
garlic. Drain potatoes, place into a
large bowl. Add oil and start to
mash. Add about ¼ cup milk to help
cream the potatoes.
Add milk
as you see fit.
Sauce
In a
small saucepan add about 1 cup of Port Wine or Grand Mariner. Add about ½ cup
dried cherries or crasins. Reduce until thick syrup forms. Add a splash of
stock if the sauce it too thick.
Presentation
Mound mashed potatoes in the middle
of the plate. Slice meat on an angle and fan over potatoes. Drizzle meat with
sauce.
e-mail: daybreak@buffalodiocese.org