Food for Love: Valentine's Recipes from Greenspring Chef de Cuisine, Eric Phipps

Greenspring Chef de Cuisine, Eric Phipps, has shared some recipes for a special Valentine's meal.  These dishes, among several others prepared by the chefs at each of the community's three restaurants, will be on the Valentine's Day menu at Greenspring!

Tuna Chesapeake
(makes 2 servings)

2ea Tuna Steak 6 oz Filets (fresh)                                      
1/4 cup White Wine                                                                  
4 oz. Jumbo Lump Crab Meat                                  
1 1/2 cup Heavy Cream                                                     
1 sprig Fresh Thyme                                                      
1 teaspoon Olive Oil                                                            

1. Place Sauté Pan on Med High Heat 
2. Add Oil to Pan
3. Sear Tuna in Pan on Both Sides
4. Add White Wine to Pan
5. Let White Wine Reduce Until Almost Gone
6. Turn Tuna Steaks Over
7. Add Heavy Cream and Thyme to Pan
8. Reduce Heavy Cream Until Reduced By Half
9. Add Lump Crab Meat
10. Reduce Cream Until Thickened
11. Remove Thyme Sprig
12. Serve Tuna Steaks on Plate and Spoon Sauce over Tuna

Tuna Should Be Medium (For Rare Tuna Remove From Pan after Step 3 Return to Pan during Step 10)

Lobster & Smoked Gouda Macaroni and Cheese
(makes 6-8 servings)

1 pound Cooked Elbow Macaroni                            
1 quart Milk                                                               
8 tablespoons Butter                                                            
1/2 cup All-purpose Flour                                         
4 cups Smoked Gouda (Grated)                             
2 cups Shredded Cheddar                                   
1/2 teaspoon Ground Black Pepper                                  
1/2 teaspoon Nutmeg                                                          
1 1/2 pounds Cooked Lobster Meat (diced)                     
1 1/2 cups Panko Bread Crumbs                                    

1. Add butter to pan and melt
2. Wisk in flour
3. Add milk and stir constantly until thickened
4. Add cheese slowly and stir constantly
5. Add black pepper and nutmeg
6. Fold in macaroni
7. Fold in lobster meat
8. Top with bread crumbs
9. Bake in 350 degree oven for 10 – 15 minutes until bread crumbs are browned
10. Serve hot

Chocolate Mousse With Raspberry Coulis & Fresh Raspberries
(makes 4 servings)

Easy Chocolate Mousse
1 package Chocolate Pudding Mix                                              1 1/2 cup Milk                                                                            
16 oz. Whipped Cream

1. Wisk Pudding Mix and Milk in a Bowl Until Combined
2. Fold in Whipped Cream with Rubber Spatula
3. Chill in Refrigerator

Raspberry Coulis (1.5 cups)
2/3 pound Fresh Raspberries                                                       
3 tablespoons Sugar                                                                         
1/2 cup Water

1. Heat Sugar and Water in a Sauce Pan Stirring Until Sugar Has Dissolved
2. Wash Raspberries then place Sugar Mix and Raspberries in a Blender and Puree
3. Strain thru Mesh Sieve
4. Chill in Refrigerator  

Fresh Whipped Cream
2 cups Heavy Whipping Cream                                           
1 tablespoon Sugar                                                                          
1 teaspoon Vanilla Extract                                                           
Fresh Raspberries for Garnish

In a large Mixing Bowl, beat the Heavy Cream, Sugar, and Vanilla Extract Together on High Speed until Stiff

Assembly
1. Place Chocolate Mousse in Serving Glass
2. Top with Fresh Raspberries and Fresh Whipped Cream
3. Drizzle with Raspberry Coulis
4. Serve