A Barefoot Contessa-Inspired Valentine’s Menu: Mustard-Roasted Fish, Roasted Vegetables & Coeur à la Crème with Raspberries!
February 10, 2014 / Stephanie Miskew / 5 Comments
As a BIG fan of The Barefoot Contessa (aka Ina Garten), I was delighted to come across this Valentine’s Day menu of hers that’s packed with flavor, yet is also reasonably healthy. Delicious Mustard-Roasted Fish is accompanied by Roasted Vegetables and followed by an impressive Coeur à la Crème with Raspberries for dessert. Sound too difficult? I’m happy to say, it’s surprisingly not! Each one of these recipes highlights the freshest of ingredients and takes only a minimum of time and effort to prepare.
For the Mustard Roasted Fish, pick up the freshest red snapper filets you can possibly find from your favorite fishmonger (these are from Captain Clay’s Seafood Market here in Delray Beach). The rest of the preparation simply involves mixing the rest of the ingredients together which include crème fraîche, Dijon mustard, whole-grain mustard, capers, shallots, and salt and pepper. The mixture is then spread over the fish and popped in the oven to bake for 10-15 minutes at 425 degrees. As the fish bakes, it makes its own delicious sauce and comes out looking beautiful!
The Oven Roasted Vegetables consist of fennel, fingerling potatoes (I used purple potatoes for extra color), haricorts verts (French string beans), and asparagus. Again, be sure to purchase the freshest ingredients you can find since they are the stars of the show! Start by cooking the firmer veggies (potatoes and fennel) and then add the string beans and asparagus towards the end. The more delicate vegetables only need about 10-15 minutes of roasting, any longer and they may burn or get too mushy.
As if this delicious dinner wasn’t enough, how about a stunning dessert to cap off the evening: Coeur à la Crème with Raspberries. “Coeur à la Crème” is French for “heart of cream” and is made using a specially formed, heart-shaped mold easily found at specialty cookware stores like Sur la Table. This dessert can also be made a day ahead of time which frees you up for all your Valentine’s Day gift shopping. The “Coeur” is made from a mixture of cream cheese, heavy cream, confectioners’ sugar, vanilla extract, vanilla bean and lemon zest which is combined and left to sit in the mold overnight in the refrigerator, wrapped in cheesecloth. When ready to serve, simply unmold the cream onto a plate, spoon the raspberry sauce around the base, and garnish with a few raspberries. The rich, delicious vanilla and lemon-infused cream is decadent, yet light and the tart flavor of the raspberry puree is the perfect accompaniment – ooh la la – let the compliments begin!
To pair with this delicious Valentine’s feast, I recommend a zippy, racy white wine such as the Loveblock Sauvignon Blanc, New Zealand, 2013 ($20), Michel Redde Sancerre Les Tuilieres ($28) or, of course, a decadent French Champagne. To see the Wine Atelier’s entire selection of Valentine’s Day wine recommendations, please click here. Also, for any of The Barefoot Contessa’s recipes featured in this post, please click here.
Cheers to a very Happy Valentine’s Day,
February 10, 2014 / Stephanie Miskew / 5 Comments
Stephanie Miskew thinks life is better with wine and she wants to help you enjoy it to the fullest! As a Certified Sommelier, her real world advice on tasting wine like a pro, discovering which wines you truly love, picking the perfect bottle for any occasion and creating magical food and wine pairings will have you looking like a wine expert in any situation.
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