Cooking recipes – Quick & Easy Cooking for a romantic evening
Today we are going to see a video on how to cook a romantic dinner. This quick and easy dinner recipe, will definitely going to make your evening romantic as well as remembering. Lets watch the video.
Hi I’m Taya Asimos and I’m Mike C the executive chef of Kitchen on Fire. Welcome to beautiful San Francisco. In each ten-minute web cast I’m going to teach both you and Tanya how to make fun and delicious meals. Each dish is easy to make, fun and delicious. And on top of that we’re going to teach, you tons of tips and tricks to make your life cooking in the kitchen a lot more easy and efficient.
And the best part is that this is a web cast, so you can play this on your computer, your laptop, even your iPod anytime anywhere.
You can even play this right in your kitchen.
Exactly! So lets get started.
Chef Mike C, I’ve always wanted to learn how to make a romantic dinner.
Not a problem, because in this episode. I’m gonna show you how to make a fantastic romantic dinner, along with a real easy to do dessert idea. So lets head back into the kitchen for the start of something delicious.
What I wanna know today is how I can make a romantic meal for someone special.
Well…
What do you suggest I make?
Well…I would suggest that …we show you how to make here this wonderful prosciutto and asparagus, shiitake mushroom risotto with truffle essence.
Sounds delicious.
Ya its delicious, it’s real easy to do and all it takes is hanging out in the kitchen sipping some wine, and a bunch of stirring. You think you can handle that?
I think I can handle that.
Ok good. Well. Lets get this started.
All right.
I’m started firing up my chef’s pan here. Hey are you familiar with hard-anodized aluminum by any chance?
Not hard anodized but I know aluminum is one of the best conductors for heat.
It is, but the great thing about hard-anodized aluminum it’s twice as tough as stainless steel. So now we have a pan that is even heating and super durable. Can’t dent it mess it up, it’s just going to last you a lifetime.
And looks good too. Presentation wise.
Thank you for pointing that out. So we have the pan all fired up here and we’re going to start off with a little bit of butter we’re going to get that melted. And while that’s melting (all right) away let’s throw in our shallots. We got a cup of shallots there mixed up (right) pop them all in. Awesome (they’re in there). And then we have some asparagus…can you put that in?
I know asparagus. This looks like thinner asparagus.
Ya, this is like the thinner the pencil asparagus. If you get this type of asparagus that is the super thick kind you don’t have to worry about peeling it and snapping it we get to use pretty much the whole thing.
Great…saves some time.
And then can you grab the prosciutto. There’s some more prosciutto here that’s all diced up. You could always use a little bit up here…like bacon and cheddar and ham on torano…something along those lines. Ok…you need to stir and stir and stir.
Smell’s really good.
Oh I know. It’s it’s it’s getting amazing in here. And then we have our shiitake mushrooms, which are super earthy and just real great texture to them. The thing that you always got to make sure is that when you’re using this stalky is that you pull out the entire stem. It’s too weedy…it won’t really cook down. But it’s great for making stock. It’s like a vegetable stock.
Oh great! Good idea. Utilizing the entire piece food.
Yeah…so this is going to end up sautéing for about five-six minutes or something along those lines. Ok?
All right.
Awesome. Well Taya you’re doing such a great job stirring the last few minutes that it’s all done. The asparagus is nice and sautéed; everything’s a little bit brown, no cannibalization going on.
Ya.
So we’re going to take that and put it into a bowl cos this is all cooked. We don’t need to finish it up till the end of the day. Take all of that out. There you go.
Ok. So we’re going to put this pan back on the heat and I’m going to add just a little bit of olive oil for flavor. (ok) And we’re going to wind up toasting our rice. We have our boiled rice here that’s already been washed and dried. We wanted to get the exterior starch on the outside it so doesn’t get to clumpy. There’s plenty of starch on the inside of the rice to give us that nice creamy sauce.
So is it really important to toast the rice? We can’t just like mix it around.
No you can’t just mix it. You can’t mix around. You can mix it. Well you have to…have to mix it…or stir it around the toaster so I’m going to teach you the stirring technique again. Your arms might get tired. And by toasting it, what’s happening is that the natural starch that’s in there or IE sugars are going to caramelize and build that depth of flavor and extra richness to this dish.
Sound really good.
I know doesn’t it? So you know you toast it for…oh two-three until you start getting some nut aromas like roasted walnuts or chestnuts…along those lines…and brazing it till it gets a little darker in color. (ok) Ok when that happens…we’ve got lined up. Ladling in (keep on stirring girl)
Oh…keep stirring.
I have some chicken stock here in some white wine. And about a ladle full or two at a time, (oh that’s a great sizzle)
(Oh ya) You forgot…the whole key to this is the stirring…so!
It’s all about the stirring. Keep on stirring. Put in a ladle full or two at a time till it all absorbs into the rice before you can add your next ladle.
Ok.
But you wanna know what the cool thing is again Taya? You wanna see how easy this is?
Yes.
Ok. So after that forty-five minutes happens, and we get all that liquid in for our rice, (humming) it’s going to look like that.
Look at that.
So here we have the creaminess starting to happen here.
Well I like how this is a real group effort. Like if I was going to make this for someone special, the two of us could be doing this together and talking…instead of having one person in the kitchen making the entire meal.
Ahh your talking.
I like it.
So back goes all of our vegetables…those mushrooms and asparagus and prosciutto and such. And I’m going to keep on stirring this. And Taya could you put in a little bit of Parmesan reggiano to finish it off?
Yes.
Awesome.
The whole thing?
Yup…go for it. And we’re going to continue to cook this till it gets real nice and creamy till the cheese melts on and start cracking some pepper girl. (all right) And put a little bit of salt in here.
Smells like pepper.
That’s pepper…she’s the pepper girl.
Ok and the last but not the least, to finish off this dish to give it the piece de resistance, what’s going make it undeniable to anybody who you make this for is one of my favorites, the culinary secret weapon…this is black truffle oil. (ooh) oh ya. You stir that for me?
Can I only get this at a gourmet super market or
Most super markets nowadays would carry this but you can’t find it in a regular Joe grocery store. All specialty stores should have it.
This this looks delicious. What I’m worried about is we’ve used all these pots and pans; the clean up’s going to be a disaster. I mean how romantic is that going to be.
No no no no no it’s not. My infinite circulon is only hard anodized, which is dishwasher safe. So we’re just going to take this, throw it in the dishwasher…done! How easy was that.
Brilliant.
Ya…superb…super brilliant.
Ok so I know that we had some chocolate earlier on. So what ever happened to that?
We did have chocolate. And guess what happened to our chocolate?
Where’s it?
What’s in the magical pottery here?
Oh.
(Humming) Oh it happens to be a little bit of chocolate fondue.
Stop it now. I love it. Can chocolate go with strawberries?
Ya.
This is just finishing off a romantic meal right?
Well, and how much more romantic can you get than this?
Seriously. All right if you wanna find out about more great romantic recipes, like this one, go to circulon.com
Bye for now. We’ll let him stuff his face and I’ll have some of this too.
Tags: cooking for two, french cooking, cooking supplies