Valentine's Day Glamour: "Romantic Menu"

Valentine's Day seems kind of blah when it falls on a Monday. To counteract that, why not try the menu at Restaurant Passionné? Or try one of these romantic recipes below?

Chef Michael Carrino will offer his regular menu or the option of a five course “Sweetheart Couple’s Tasting” for $150 per couple that will include:

First Course:

Salad of Baby Spinach and Arugula with pralines, a maple dressing and crispy house made prosciutto served with a crostini of Pecorino Gregoriano (a blue pecorino cheese) with pine honey.

Second Course:

Borscht—A traditional beet soup.

Third Course:

Tuna poke—Ahi tuna with a Vietnamese soy sauce, scallion water, pulverized ginger and harrissa.

Four Course:

Locally raised Roast Berkshire suckling pig.

Fifth Course:

Pineapples Foster—marinated roast pineapple with a pineapple cinnamon ice cream and dark rum sauce served flambé.

Restaurant Passionné is located at 77 Walnut St., Montclair, NJ 07042. For reservations, please call 973-233-1006 or visit www.restaurantpassionne.com.

Carrino's cooking has fed former Presidents Bill Clinton and George Bush, international heads of state, and certainly pleased many mouths in Montclair. His commitment to local food has meant heavy involvement with New Jersey farmers and producers of sustainable agriculture.

The dining room at 77 Walnut Street was redesigned last fall and has a sense of romance to it even before the food is served. The regular menu, also available for Valentine's Day, has garlicky snails, foie gras, and butternut squash bisque for openers—and everything from duck to lobster tagliatelle for entrees.

Valentine's Day isn't complete without something for dessert, and Passionné has an extraordinary chocolate souffle.

Besides his culinary skills, Carrino is becoming something of a media celebrity. He appeared on NBC's Today show, was touted by Bon Apetit magazine, and was named winner of The Food Network's Chopped in 2009.

In addition, below are three recipes that Carrino recommends for creating a simple, romantic and delicious dining experience this Valentine’s Day.

Oysters with Spicy Vinaigrette and Apples

INGREDIENTS:

2 dozen Kushi oysters (or your best quality seasonally available)

2 tablespoons white balsamic vinegar

1 tablespoon apple brandy (if available)

1 tsp chopped garlic

1/8 teaspoon cayenne pepper

6 Tablespoons olive oil

Salt (to taste)

1 apple, peeled and cut into a very small dice and stored in cold water with ½ tsp of lemon juice

METHOD:

Pop open oysters and arrange on a platter. In a small bowl mix vinegar, brandy, garlic and pepper. Using a whisk, slowly mix the oil into the bowl and season with salt. Garnish oysters with vinaigrette and dice apples.

Shrimp Risotto with Pecorino

INGREDIENTS:

2 Tablespoons olive oil

1 cup of chopped raw shrimp

1 cup Arborio rice

1 teaspoon chopped garlic

1 teaspoon chopped shallot

½ cup white wine

3 cups chicken broth

½ cup shaved pecorino de Parco cheese

1 tablespoon unsalted butter

Salt and pepper to taste

½ cup Extra Virgin Olive Oil

METHOD:

Heat medium sauté pan with oil. Season chopped shrimp and place in pan. Sauté until translucent then add garlic and shallots. Sweat until translucent. Add rice and toast for about 2 minutes. Add white wine and stir. When wine reduces add 1 cup of chicken broth and stir continuously. When all broth is absorbed add another cup of broth, repeat until rice is fully cooked. Finish with butter and cheese. Season with salt and pepper to taste and place into two bowls and drizzle with a high quality extra virgin olive oil.         

Quick and Simple Chocolate Soufflé

INGREDIENTS:

Nonstick cooking spray

1 Tablespoon sugar

4 ounces of semi sweet chocolate

½ cup heavy whipping cream

5 egg whites

4 tablespoons sugar

METHOD:

Preheat oven to 400 degrees. Coat the inside of four 6 ounce ramekins with the non stick cooking spray then dust with sugar. Chop chocolate and combine with cream in a microwave safe bowl. Heat on high for one minute and stir until chocolate and cream are full incorporated. In a medium bowl combine egg whites and sugar and beat with hand mixer ·  After the chocolate mixture has cooled a bit gently fold it in to the egg whites. Spoon the batter into the ramekins and place in the refrigerator uncovered until needed. When ready, bake at 400 degrees on a cookie tray for 10 − 12 minutes. Dust with powdered sugar and enjoy!     

Restaurant Passionné

77 Walnut St.

Montclair, NJ 07042

p. 973-233-1006