Shrimp and Scallop Tartare with Tomato Coulis

Time: 15 minutes
Effort: Easy
Serves: 4

8 medium to large sea scallops (must be very fresh !)
2 cups baby shrimp, cooked
1 small shallot, minced
2 tbsp freshly squeezed lemon juice
4 tbsp olive oil
salt & pepper to taste
3 canned Italian tomatoes, pureed
Watercress for decoration
Cracked pepper

Using a hand mixer or blender, puree the tomatoes and add salt and pepper to taste, then set aside. Chop the shrimp finely and mix them with the minced shallots, lemon juice, salt and pepper in a bowl. Take 4 shallow bowls or glass dishes and spoon in about 2 tbsp of the tomato "coulis", then 1-2 tbsp of the shrimp mixture in each. Place a couple of watercress leaves over each one, and two raw scallops each. Drizzle each plate with a little olive oil and sprinkle with cracked pepper and serve chilled.

Parsnip and Potato Gratin

Time: 30 minutes
Effort: Easy
Serves: 2

3 large parsnips, peeled and diced
1-2 small potatoes, peeled and diced
Water for boiling
2 tbsp butter
Salt (optional)
Grated parmesan cheese (optional)

Boil the parsnips and potatoes until tender and drain off liquid, returning them to the saucepan and place it back on the burner on low to let any remaining water evaporate. Remove from heat, add butter and mash with a fork. Then place the mixture in a food processor or blender to make a lump-free puree. Turn broiler on high. Line a small baking sheet with parchment paper. Using a pastry bag pipe small mounds of the puree on the baking sheet and sprinkle them with grated cheese and broil for approximately 5 minutes or until the mounds are slightly browned.

Crisp Butterflied Pork Loin with Green Peppercorn & Watercress Sauce

Time: 1 hour
Effort: Easy
Serves: 2

1/2 lb pork loin roast - with fat on
2 tbsp olive oil
Salt & pepper

Heat oven to 450oF. Drizzle the olive oil on the bottom of an ovenware dish. Butterfly the pork roast and lay flat over the olive oil, fat side up. Spinkle with salt & pepper and roast for approximately 40 minutes. Reduce heat to 400oF and drain out some of the drippings into a small saucepan. Continue to roast for another 20 minutes or until the top is crisp, while you make the sauce.

1/2 cup finely chopped watercress
1 tbsp green peppercorns (from a can)
1/2 cup cooking cream ( heavy or light)
Salt & pepper to taste
2 tbsp dry red wine (optional)

Saute the watercress in the roast drippings for approximately 5 minutes, reduce heat to medium low and add the peppercorns and cream, salt, pepper and wine. Simmer gently until it is slightly thickened.

Cut thin slices of the roast and serve with the sauce underneath.

Matane Shrimp & Asian Pear Salad

For those of you who don't know what Matane Shrimp are, they come from Matane which is a city on the Gaspé Peninsula in Quebec, Canada, on the south shore of the Saint Lawrence River at the mouth of the Matane River.(Wikipedia) These little shrimp are extremely delicate and very tasty - a combination of sweet & salty.

Time: 15 minutes
Standing Time: 10 minutes
Effort: Easy
Serves: 2

1 cup cooked & chilled Matane shrimp
1/2 Asian Pear - peeled and cut into little cubes
1/4 cup chopped Cilantro
2 tbsp fresh lemon juice
1/2 avocado, cut into little cubes
1 tsp olive oil
Salt and pepper to taste
Lettuce or watercress leaves for garnish

Combine all the ingredients and let sit for approximately 10 minutes before serving. 

Valentine's Dinner Menu for Two

image photo : Two red hearts
Matane Shrimp & Asian Pear Salad
Crisp Butterflied Pork Loin
Green Peppercorn & Watercress Sauce
Parsnip & Potato Gratin
Asparagus Spears
Eggless Chocolate Mousse

(See recipes in the following posts)
(Eggless Chocolate Mousse recipe can be found in our Second Edition - if you purchased it!)

Mushroom Caps with Snails

Time: 20 minutes
Effort: Easy
Serves: 4

14 medium white mushrooms, washed and stems removed
14 snails (canned - drained)
2 tbsp unsalted butter
2 tbsp dry white wine
1 tsp chopped tarragon
1 tsp minced garlic
1/2 plain bread crumbs

Heat oven to 425oF. Line a large baking sheet with parchment paper. In a small saucepan, melt the butter and add the garlic, saute until tender (a few minutes), add the wine and tarragon and simmer for another minute.
Place one snail inside each mushroom cap and line them up on the baking sheet. Pour the butter mixture over each cap then sprinkle with breadcrumbs and bake for approximately 15 minutes or until they are golden on top.

Nutrition Per Serving (3 mushrooms each)
Calories 152.9
Fat 3.8 g
Cholesterol 7.8 mg
Sodium 202.5 mg
Potassium 223.6 mg
Carbohydrates 12 g
Dietary Fiber 1.3 g
Sugars 1.8 g
Protein 4.7 g

Pork Scallops in Creamy Red Wine Sauce

Time: 20 minutes
Effort: Easy
Serves: 4

8 pork scallops (you can substitute with Veal)
1-2 tbsp butter
1/2 cup red wine
1/2 heavy cooking cream
Salt & pepper to taste

Melt the butter in a large skillet until very hot. Add 2-3 scallops (depending on the size of your skillet) and quickly brown each side (about 2 minutes per side), remove them to a plate, and repeat with the rest of the scallops. Turn the heat to medium and add the wine and salt and pepper to taste. Scrape the bottom of the pan so that it blends with the wine, simmer for a couple of minutes then mix in the cream. Turn to low, and add the scallops. Turn them over a couple of times but do not cook for more than another minute or two or they will be over done !

Nutrition Per Serving:
Calories  472.5
Total Fat 41.2 g
Cholesterol 130 mg
Sodium 675.8 mg
Potassium 375 mg
Total Carbohydrate 1.3g
Protein 18.6 g

Jerusalem Artichoke Soup

Time: 25 minutes
Effort: Easy
Serves: 4

10-15 Jerusalem artichokes (use 15 if they are small)
2 cups chicken or beef broth
Salt & pepper to taste
1 tsp lemon juice
1/2 tsp chopped parsley per serving for decoration

Peel the Jerusalem artichokes and simmer in the broth until they are very soft. Strain, keeping the broth. In a blender or food processor, puree the artichokes until completely lump free. Return the puree to the broth, adjust the flavor with salt and pepper, add the lemon juice and blend well. Simmer again for another 2-3 minutes and serve topped with chopped parsley.


  Total Fat
0.6 g
0.0 mg
1,323.7 mg
17.6 mg
  Total Carbohydrate
37.8 g
  Dietary Fiber
3.4 g
20.8 g
4.9 g

What's New On My Blog ?

  • Effective today, each recipe will show the estimated nutrition factors
  • We've added a tab at the top called "Nutrition Tools" with a link to an easy calorie and nutrition calculator for you to use
  • We have removed the "link within" (links to older recipes) because some of the links are to recipes which are only found in our books and therefore the link will not work.

Roast Quails with Port and Thyme Sauce

Time: 1 hour
Effort: Easy
Serves: 4

4 - 6 quails
3 tbsp olive oil
Salt & pepper
1 clove garlic, minced
1/2 cup port
1 tbsp condensed beef stock
4-6 sprigs of fresh thyme

Heat oven to 400oF. Place quails in a baking dish and drizzle with olive oil. Sprinkle with salt, pepper and minced garlic. Roast for 40 minutes, then add the port and thyme as well as the beef stock and combine thoroughly to make a nice sauce. Return to oven and roast again until the sauce has slightly thickened and the quail are browned and crisp.

Pork Tenderloins Stuffed with Figs and Spinach in Red Pepper Sauce

Time: 1 hour
Effort: Medium
Serves: 4

2 Whole pork tenderloins
8 dried figs, soaked in hot water
1 cup steamed spinach (water squeezed out)
1 red pepper, finely chopped
1 shallot, finely chopped
2-3 tbsp olive oil
1/4 cup Port or red wine
1 tbsp Apple jelly
Salt & Pepper to taste
Water (if necessary)

Heat oven to 400oF. Soak the figs in hot water and steam the spinach - about 5 minutes. Squeeze out the water and set aside. On a large cutting board cut each tenderloin lenghtwise, but not all the way through. Strain the figs and cut off the hard stems, then slice in half. Open up the tenderloins and line with figs and spinach, pressing firmly down, then close them up with cooking string. Heat 1 tbsp of the olive oil in a large skillet and brown each side of the tenderloins. Remove them and place in a baking pan or oven proof dish, drizzle the remaining oil, shallots and red peppers and roast for approx. 40 minutes. Remove from oven and deglaze the pan with Port or red wine and mix in the apple jelly, salt and pepper. Return it to the oven and roast for another 10 minutes. Add a little water to the sauce if necessary. When serving, slice the tenderloin into 1/2 inch slices.

Pork Tenderloin in Creamy Dijon Sauce

Time: 20 minutes
Effort: Easy
Serves: 4

1 whole pork tenderloin
1 tbsp butter
2 tbsp white wine (or water)
1 tbsp Dijon Mustard
1 tbsp Grainy Dijon Mustard
1/2 cup heavy cream (or light cooking cream - do not use coffee cream!)
Salt & Pepper to taste

Cut the tenderloin cross-wise into 3/4 inch slices. Heat the butter in a large skillet until very hot. Saute the tenderloin slices until browned on all sides - do not overcook ! Remove from skillet, turn heat down and deglaze the bottom of the pan with the wine or water. Add the two mustards and stir well. Simmer on medium low for about 5 minutes, then add the cream and the pork and salt and pepper. Simmer for another 5 minutes and serve immediately. Note: The pork should be slightly pink on the inside.

Roast Jerusalem Artichokes and Blue Potatoes

Time: 40 minutes
Effort: Very Easy
Serves: 4

3-4 blue potatoes, peeled and quartered lengthwise
5-6 Jerusalem Artichokes, peeled and quartered lengthwise
2 tbsp butter
Salt and coarse ground pepper

Heat oven to 400oF. Butter an oven proof dish with part of the butter. Lay the potatoes and Jerusalem artichokes in the dish to form a nice pattern, then cut pieces of the butter and sprinkle on top, then with salt and pepper. Roast for approx. 30-40 minutes or until golden and crisp.