Valentine's Day: Seitan Bourguignon in Heart-Shaped Phyllo, Roasted Fingerling Potatoes, Grilled Asparagus. Crepes Suzette, Chocolate Strawberries
Dinner 2/13
Seitan Bourguignon in Heart-Shaped Phyllo
Roasted Fingerling Potatoes
Grilled Asparagus
Dessert
Crepes Suzette
Long-Stemmed Strawberries Dipped in Chocolate
French food on Valentine's Day? Of course mon petit chou-chou!
The heart shaped mold for the bourguignon is one of those items you only use one a year, and even then you can never find it when you want to use it because it gets stuck in the back right corner of the pantry. This year however, we finally re-organized all of the plates, bakeware and cooking utensils (after 15 years) and found it easily. ;)
The bourguignon is made from our recipe, which is then put through a large strainer to separate the sauce from the solids.
To prepare the phyllo, the mold is brushed with olive oil, and one sheet of phyllo is brushed with olive oil, and is folded into quarters. Gently push the phyllo into the edges along the bottom of the mold and spoon the bourguignon on top as shown above. Then bring the flaps of the overhanging phyllo up and over the stew, pressing gently to seal.
Bake at 400F for about 10 minutes, remove from the oven and invert onto a wire rack or sheet pan and put back in the oven for another 10 minutes or so, until golden brown.
The seitan was plated with two small potatoes placed at a 45°angle, elevating the heart and allowing the grilled asparagus to be placed underneath like Cupid's arrows. The other roasted fingerlings were place outward in sort of a Keith Haring style. Finally, the sauce was poured between the food, fully coating the plate.
A couple of weeks ago we came across an old episode of Jacques Pepin & Julia Child making Crepes Suzettes and thought "What says 'I Love You' more on our 24th Valentine's Day together, than the chance to singe your eyebrows off by flambeing orange flavored crepes?" ;)
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