Valentine's Dinner for Two - Reheating Instructions

 Valentine's Dinner for Two - Reheating Instructions

LOBSTER RISOTTO

Traditional Stovetop Method:

1. In a saucepan over medium heat, combine the par-cooked risotto with only a ¼ of a cup of the stock. You can always add more if necessary. Don’t add it all because you may make the risotto too soupy. Stir continuously until the risotto begins to simmer. Taste and adjust the seasoning with salt and pepper.
2. Fold in the cooked peas, leeks, and diced lobster, heating the mixture thoroughly until the risotto is creamy and has reached your desired consistency (approximately 5-7 minutes). Add more stock as needed until the consistency you prefer is achieved.
3. Remove from heat, stir in the Parmesan cheese, and finish with a squeeze of lemon juice.
4. Garnish with the diced pancetta before serving.

TOURNEDOS MARCHAND de VIN

Sous Vide Method:

1. Preheat your water bath to 135°F (57°C) for medium-rare or to your preferred doneness.
2. Place the beef filets and tournée carrots in the water bath. Heat the beef for 30 minutes and the carrots for 15 minutes.
3. Warm the beef jus in a saucepan or microwave until hot.
4. Plate the filets, pour the jus over them, and serve with the asparagus and parsnip silk.

 Quick Stovetop Reheating for Silky Parsnip Puree

1. Bring a pot of water to a simmer.
2. Place the bag of parsnip puree in the water. Heat for about 10 minutes.
3. Remove, open, and serve.

Traditional Stovetop Method:

1. Preheat your oven to 350°F (175°C). Place the beef filets on a baking sheet and heat for 10-15 minutes or until the desired temperature is reached.
2. While the filets are heating, prepare the carrots by heating them in a pan with a touch of water, sugar, and butter over medium heat until they are glazed and warmed through.
3. Warm the beef jus in a small saucepan over medium heat until simmering.
4. Heat the asparagus in a pan over medium heat with a little bit of water, butter, and salt until hot. Gently warm the parsnip puree in a separate pan or in the microwave until heated through.
5. Plate the beef filets with the warm jus, glazed carrots, asparagus, and a dollop of the parsnip puree.
6. Place the parsnip puree in a saucepan over medium heat. Stir continuously until thoroughly warmed. If needed, add a splash of milk to reach your desired consistency. Once hot, taste and add a pinch of salt if desired. Serve and enjoy alongside your meal.

SOFT CHOCOLATE

1. Remove the mason jars of soft chocolate from the refrigerator and allow them to sit at room temperature for about 10 minutes before serving.
2. Just before serving, sprinkle the top of the whipped cream with the chocolate soil for texture.
3. Garnish with the crushed raspberries for a fresh and tart complement to the silky chocolate.

GENERAL NOTES: 

• Sous vide bags are not oven-proof. 
• The black trays used for some dishes are oven-proof. 
• Adjust times and temperatures based on your appliance's specifics and the food's starting temperature (refrigerated vs. room temperature). 

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