Valentine's Superfoods Dinner

I've gone out for more romantic Valentine's dinners, but none as fun as the Superfoods Dinner at the Canyon Ranch Demonstration Kitchen last Monday evening.  The weekly planner said nothing more than "Enjoy a great tasting meal rich in antioxidants and featuring a special chocolate dessert."  Little did I know that Chef Billy Boudreau would be far more entertaining than violins and champagne, and that the food would dazzle the senses and trim the waistline.

The meal consisted of a spinach-pear salad with a scrumptious rosemary vinaigrette, vegetarian chili, and orange-glazed salmon served with Screaming Ginger Salsa.  Sides includes pomegranate couscous and steamed broccoli.  Yes, all that and dessert too.  That "special chocolate dessert" was a lucious chocolate chai cupcake with Chocolate Ganache (made with evaporated skim milk to cut those calories).

Tip One:  He likes to roast pears with a little bit of apple cider at 350 degrees for about 40 minutes to an hour.  Don't peal them!

Tip Two: Pre-sear the salmon fillets for 3-5 minutes on each side in canola oil (never use olive oil for hot cooking), then bake them in the oven.   This way you can sear them the day before you're entertaining and refrigerate.

Tip Three:  Chef Billy recommends Israeli couscous -- it's large grain, made with wheat flour (for an extra dose of fiber).  We loved it, and were thrilled to find it (in bags) at Costco!  Very smooth, nutty and delicious (and "neater on the plate")! 

Tip Four:  During dinner Chef Boudreau mentioned that he loves this book, available here:

Here are some of the recipes.  There are loads of CR recipes HERE.

Rosemary Vinaigrette Salad Dressing

2/3 cup red wine vinegar
2/3 cup champagne vinegar
1/2 cup vegetable stock
1 tablespoon minced shallots
2 teaspoons freshly ground black pepper
4 teaspoons white miso paste
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1.  In a blender container, combine all ingredients except for oregano and rosemary and blend until smooth. Add herbs and mix by hand.
2.  Pour into storage container and refrigerate for up to two weeks.

Pomegranate Couscous
1 teaspoon extra virgin olive oil
3 tablespoons minced shallots
3/4 cup water
1/4 cup pomegranate juice
1/4 teaspoon sea salt
pinch freshly ground black pepper
2/3 cup couscous
2 teaspoons minced fresh mint

1.  In a medium saucepan, over medium heat, sauté shallots in olive oil until shallots are softened.
2. Increase heat to medium high.  Add water, pomegranate juice, salt and pepper and bring to a boil.  Add couscous to pan and bring back to a boil.  Cover, turn heat off and allow to sit for 10 minutes.  Fluff with a fork.  Stir in mint and serve.

Ginger Salsa (this one is with chicken; substitute salmon if you prefer and cook same way)
Note: Leftover glaze may be used to baste while cooking.

 1/4 cup chopped crystallized ginger
 1 tablespoon minced ginger root
 2 tablespoons diced red bell pepper
 1 tablespoon minced scallion
 1 tablespoon fresh chopped basil
 1/4 teaspoon low-sodium tamari sauce
1/3 cup frozen concentrated orange juice or 1 T fresh lime juice
1/4 cup honey
1/4 cup low-sodium tamari or soy sauce
1 teaspoon five-spice powder (equal amounts of ground cinnamon, anise, cloves, fennel peppercorns)
1/2 teaspoon minced garlic
4 skinless chicken breast halves, boned and defatted (or a pound salmon fillet, cut into 4 equal portions)

1. In a medium bowl or food processor, combine all ingredients for salsa and mix well.
2. Combine orange juice concentrate, honey, tamari sauce, 5-spice powder and minced garlic in a medium bowl. Brush glaze thoroughly over chicken. Place on grill and cook for 3 to 5 minutes on each side, or until juices run clear when pierced with a fork. Serve chicken with 2 tablespoons ginger salsa.

Ganache

1/3 cup evaporated skim milk (or coconut or soy or almond)
2/3 cup semi-sweet chocolate chips
Heat milk until just before boiling. Stir in chocolate chips and remove from heat. Cover and let sit for 5 minutes, and whisk together.
*also great with pineapple, fresh figs, clementines, strawberries (above), etc....Or, you can turn it into truffles!  Or dip and then coat with chopped nuts.  Here is some of the ganache with dried cherries and crystallized ginger -- place in fridge for about an hour and then roll into balls with chopped nuts.  Double yum.

We had such a great time with Chef Billy that we signed up for the Demo Kitchen the next night as well -- "Taste of the Berkshires".  If you'd like, I can post that menu and some recipes as well.