A Heart Healthy Valentine’s Day Meal Perfect for Two by Chef Jesse Miller

RICHMOND, Va (WTVR) - Do you have dinner plans yet for this Valentine's Day? Chef Jesse Miller, Assistant Professor at J. Sargent Reynolds Community College, shared a recipe for a special meal you can make for your significant other , Potato Risotto and Pesto.

Sweet Potato and Yukon Potato ‘Risotto’                        Serves:  3

Amt                  Unit                                    Ingredient                                                                        Action Item

1                  c                                    Potato, Sweet                                                                        Small/Medium Dice

1                  c                                    Potato, Yukon Gold                                                      Small/Medium Dice

½                  c                                    Onion, Yellow                                                                        Small Dice

1                   tsp                                    Garlic                                                                                          Minced

2                  Tb                                    Oil, Extra Virgin Olive (EVOO)

12                  oz                                    Stock/Broth, Chicken Low Sodium                  Hot

¼                  c                                    Cheese, Fat Free Cream                  (CC)

2                  Tb                                    Butter, Unsalted                                                       Optional

3                  Tb                                    Herbs, Assorted                                                                        Chopped

1/3                  c                                    Parmesan, Fresh                                                      Grated/Shredded

To Taste (TT)                  Salt and Pepper

MOP

1. Heat straight sided sauté pan on medium heat (5 on electric stove).
2. Add EVOO, add Sweet potato cook 2 minutes.
3. Add Yukon Potato, Onion, and Garlic, cook until heated.
4. Add Black pepper and some salt.
5. Add the stock and cook, stirring frequently, until stock is nearly gone and potatoes are nearly tender.
6. Stir in the CC, butter (if using), and the herbs.
7. Add the parmesan and stir in.
8. Check Final Seasoning and Serve.

Watercress Pesto                                                                        Yields:  1 cup

Amt                  Unit                                    Ingredient                                                                        Action

½                  c                                    Basil, Fresh                                                                        Packed; Chopped

½                   c                                    Watercress or Arugula                                                      Packed; Chopped

1/8                  c                                    Parsley, Italian Flat                                                      Packed; Chopped

1                  cl                                    Garlic, Fresh                                                                        Chopped

3                  Tb                                    Oil, Extra Virgin Olive

1                  Tb                                    Juice, Lemon fresh

2                  Tb                                    Nut, Pine, unsalted

TT                                    Salt and Pepper

4                  TB                                    Cheese, Parmesan Fresh                                    Grated/Shredded

MOP

1. In boiling water blanch basil, cress, and arugula for 10 seconds.  Drain.
2. In a food processor, add blanched greens and olive oil.  Pulse till combined.
3. Add garlic, lemon, pine nuts and seasoning, pulse until desired texture.
4. Add parmesan, season to taste.

Vinaigrette            (Cider or Red Wine)                                    Yields:  1 cup

Amt                  Unit                                    Ingredient                                                                        Action

1/3                  c                                    Vinegar, Cider or Red Wine Vin

1/3                  c                                    Oil, Extra Virgin Olive

2                  tsp                                    Juice, Lemon

2                  pinch                                    Crushed Red Pepper

½                  tsp                                    Sugar, Brown or Honey

½                  tsp                                    Mustard, Dijon or Grainy

TT                                    Salt and Pepper

MOP

1. Whisk all ingredients together.  Set aside for 30 min or make the previous day.

Final Plate Ingredients Prep

4                   oz                                    Asparagus                                                                        Sliced long bias; Blanched, shocked

4                  ea                                    Brussel Sprouts                                                                        sliced thin (root end removed, not blanched) or use

Leaves, blanched, shocked

1 ½                   sl                                    Bacon, Thick Cut                                                      Small Dice; Rendered, fat and bacon separated

2                  4 -6 oz                                    Fish Filet – Halibut, Bass, Rockfish                   Scaled and patted dry; seasoned S&P TT

1                  ea                                    Tomato, Vine Ripe                                                      Cut into small wedges (6 ea wedges)

4                  Tb                                    Cheese, Goat

As Needed (A.N.)                  Pesto, see recipe

A.N.                                    Vinaigrette

A.N.                                    Potato Risotto

Final Dish Assembly

1. When Risotto is nearly done, in a separate sauté pan, heat pan on medium heat (use the one you rendered the bacon in, use the fat in the pan, season fish and cook.  Should take 2 – 3 minutes per side.  When the fish isn’t sticking it is time to turn it.
2. When fish is done, remove from pan, then add the asparagus and heat, season.
3. Toss the Brussel sprouts with the dressing (may not need all of it).
4. On plate, scoop ‘risotto’ onto plate, top with asparagus, then the fish, then the brussel sprout salad, use a little dressing to drizzle over the fish.
5. Divide the Goat cheese among both plates (maybe three little pats on each plate), then 3 of the tomato wedges and drizzle around the plate the pesto. Toss cooked bacon pieces around plate.