Flavors in Love

Ceslie Armstrong from the You, Better show asked to come to my kitchen last week during her Fashion Week reporting. She requested that I cook a healthy and stylish dish for her audience, so I created this recipe. This is truly healthy cooking at its finest…. teeming with great Asian flavors, gluten-free, and quick enough for a busy weeknight. It’s healthy, Better!

SEARED LOIN OF TUNA WITH WATERCRESS SALAD AND SHIRATAKI NOODLES:

SEARED LOIN OF TUNA:

Serves 4

2 tablespoons soy sauce, reduced salt

3 tablespoons grated ginger (on microplane)

2 garlic cloves, peeled and grated (on microplane)

Freshly ground pepper

2 tablespoon sesame oil

1 tablespoon lime juice

1 pound sashimi quality fresh tuna loin, cut into 3 x 1 inch pieces.

2 tablespoons sesame seeds

3 scallions, finely chopped

In small bowl,  stir together the soy sauce, ginger, garlic, 1 Tablespoon sesame oil, and lime juice.  Place tuna in a shallow container and marinate with the ginger/garlic/soy mixture.  Add a generous grinding of pepper to the tuna, and marinate  for 1 to 2 hours.

In a heavy skillet over medium heat, warm the other tablespoon of  oil until hot.  Add the tuna to the skillet and sear, turning occasionally, until well-browned  on all sides and pink in the center, 4-5 minutes.

Transfer to a cutting board, slice thin and serve with the watercress salad and noodles.

Drizzle with the wasabi vinaigrette and garnish with sesame seeds and scallion.

WASABI VINAIGRETTE:

¼ cup rice wine vinegar

1 tablespoon honey Dijon mustard

1 tablespoon soy sauce

1 tablespoon wasabi paste

Generous grinding of black pepper

1/2 cup canola oil

In a small food processor (or by hand in a bowl with a whisk), combine the vinegar, mustard, soy sauce, wasabi, and pepper. Process or whisk until smooth. Slowly add the oil, while mixing. Cover and refrigerate for up to 2 days. Bring to room temperature before using.

WATERCRESS SALAD:

2 bunches watercress, cleaned well and tough stems removed

1/4 cup shredded daikon radish

1/4 cup shredded carrot

1/4 cup shredded purple cabbage

Arrange the watercress on the plate and top with daikon, carrot, and cabbage. Drizzle with a little of the vinaigrette.

SHIRATAKI NOODLES:

1 package Shirataki noodles

2 scallions, finely chopped

1 tablespoon sesame seeds

Cook noodles according to package instruction. Drain and rinse. Drain again and dry as much as possible. Serve alongside tuna and salad. Toss with vinaigrette and garnish with sesame seeds and scallions.

On Valentine’s Day, restaurants are crowded and often noisy, negating the warmth and intimacy we would like to experience.  I think the most romantic thing you can do is stay home and cook together! I love setting a romantic table with candlelight, playing my favorite Brazilian CD, and drinking an outrageous bottle of wine or sexy cocktail. My suggestion for a fabulous Valentine’s Day meal is a Provencal rack of lamb, potato gratin, roasted asparagus with Parmigiano, and for dessert I love this Bittersweet Chocolate Pot de Creme…. If you want to learn the rest of these dishes, come to one of my Flirting with Flavors cooking classes.

They say chocolate contains the same pleasure producing chemicals that are released when we fall in love. We know that dark chocolate makes us feel good, but it’s also an antioxidant that’s good for our hearts.  And Valentine’s Day is all about opening our hearts, right? Plus,  this combination of chili and chocolate will make you tingle, and this is one of the easiest desserts you will ever make!  Feed this to your sweetheart and watch the glow!

Bittersweet Chocolate Pots de Creme

Serves 6

** Make the night before you plan to serve so it has time to set.

8 ounces bittersweet chocolate, finely chopped

2 egg yolks

¼ cup sugar

2 tablespoons Grand Marnier or vanilla extract

¼ teaspoon cayenne chili powder (more or less, depending on your taste)

Pinch of salt

1 cup milk

½ cup heavy cream

Put the chocolate, egg yolks, sugar, liquor or vanilla extract, chili and salt in a blender. Pour the milk and cream into a saucepan and set over high heat. As soon as the milk and cream have come to scald*, pour the hot liquid into the blender and puree on high for 2 minutes. Pour the custard into 6 small ramekins and chill for at least 4 hours before serving.  I used heart shaped ramekins for this available at Sur La Table Top with whip cream just before serving.

*To scald means to bring the milk just up to under a boil so you get a skin on top.

Looking for the perfect Valentine’s Day gift?  How about a gift certificate to Flirting with Flavors  Cooking School? Your sweetheart will be thanking you by cooking delicious meals all year!

We’ve made it easy for you.  Just click on the link to purchase.