DINNER FOR TWO

A FOUR COURSE DINNER FOR TWO

I cooked dinner for Nick the other night. It really was a simple four course meal, but the flavors were sophisticated and reoccurring. I wanted this to be a really special dinner for the cutest-boy-on-earth so I chose strawberries and truffle oil. Both of these flavors do something to me on levels indescribable. There is literally a senses thing that that happens to me, but we'll talk about that more later. I alternated the flavors every other course. The meal was simple to prepare and really does not require exact measurements. I basically prepared each course while we were talking and drinking exotic fruit juices and wine.

FIRST COURSE: SCALLOPS AND SHRIMP DRIZZLED WITH
BLACK TRUFFLE OIL

Simply clean and wash 3 jumbo scallops and 3 large shrimp per person. Pat dry and season with sea salt and fresh black pepper. In a medium sized heavy bottomed skillet heat peanut oil until wisps of smoke start to come off of the oil. Place scallops and shrimp in to pan leaving room in between the shell fish. This will ensure that you will get a nice sear. 2-3 minutes on each side should be sufficient. Cook scallops until they are no longer opaque. Good sushi grade scallops should be cooked rare. Alternate scallops and shrimp on a plate drizzle with black [or white] truffle oil. Use good quality truffle oil. Buy it in small amounts unless you use large quantities of it. It is expensive, but a little goes a long way!

SECOND COURSE: SPRING MIX WITH FRUIT & STRAWBERRY VINAIGRETTE

Julianne a red pear and one small red onion. Lightly coat spring mix with a little extra vigin olive oil and season with sea salt and fresh cracked pepper. Add cubes of blue cheese. If you can find a good quality blue cheese packed in oil use that. Add a small handful of walnut halves. In a small food processor puree 3-4 large strawberries with a touch of dry vermouth. Add sea salt and fresh cracked pepper to taste. Add 2-3 tablespoons of fresh chopped parsley. Add 2 Tablespoons each: red wine vinegar and extra virgin olive oil. Toss onto spring mix evenly coating the salad greens. Garnish with fresh sliced strawberries.

THIRD COURSE: BEEF STROGANOFF WITH TRUFFLE OIL MASHES POTATOES

In a large heavy bottomed skillet saute 1 pound of sliced mushrooms, 1 large yellow onion and 1 medium red onion. You can use any combination of mushrooms you like. I used shiitake and white buttons. As the mushrooms and onion start to soften add 3-4 cloves of minced garlic. The idea here is to soften the vegetables and not to brown them! Add 1 1/2 cups of a good red wine. Use the wine you will be serving with dinner! I like to use BIG BOLD REDS! Simmer until wine reduces to a little less the half.

While that is talking place cut 1/2 of a beef tenderloin into small pieces and generously season with sea salt and fresh cracked black pepper. Lightly dredge seasoned tenderloin in flour. Slowly brown in olive oil 3-4 minuted just until meat starts to brown. Remember this is tenderloin! It doesn't need to cook too long. In a medium bowl, stir a large container of fresh sour cream to loosen it up. Add a large cooking spoonful of the hot wine mixture to the sour cream to temper it so it doesn't curdle when you add it to the mushrooms and onions. Mix well and add to the mushroom and onion mixture. Mix in beef and juices. Simmer a couple of minutes to incorporate all of the flavors and serve aside mashed potatoes drizzles with black truffle oil. Note: Add a little more wine if sauce is too thick.

FOURTH COURSE: BUTTER POUND CAKE WITH MACERATED BERRIES AND FRESH CREAM

When I woke in the morning on the day of this dinner I was cooking for Nick, I made *Rose Levy Beranbaum's ALL BUTTER POUND CAKE*. It is quick, easy, and the best pound cake you will ever eat! While that was baking I slice a grip of fresh strawberries and covered them with dry vermouth and a little superfine sugar. Cover tightly with plastic wrap and refrigerate until ready to use. The vermouth and sugar will make a yummy light syrup that you will pour over the pound cake. To assemble I cut the pound cake into cubes, drizzled on the vermouth syrup, topped with the fresh berries and topped with fresh whipped cream. Note: I do not like using vanilla in my whipped cream for something like this. I just add a little baker's sugar and a light grating of fresh nutmeg.

All in all it took us a couple of hours to eat, and believe me it was worth every moment! It was nice to just sit and eat and talk...

* WRITE ME FOR THE EXACT RECIPE AT: STACEYABILLIE@YAHOO.COM