For episode two of NSFP Food + Drink, we’re walking you through the process of making a three-course meal to impress a special someone on Valentine’s Day! We’ve turned up the heat with red pepper flakes in all three recipes (a not so subtle use of an aphrodisiac), but as always feel free to adjust based on heat preference. We would love to hear how it went, so share any and all photos and stories at #nsfpfoodanddrink!

 

Blistered Edamame (recipe adapted from Bon Appetit)

Ingredients:
1 10 oz. package frozen edamame, thawed and patted dry
Olive oil
4 garlic cloves, smashed and peeled
Flaky salt
Chile flakes
Black pepper

Process:
Heat a large pan (cast iron is preferable but any pan will do) over medium-high. Add oil to the pan, then garlic, then edamame. Cook the edamame, stirring often, until they are blistered and the garlic is golden. This will take about 5 minutes. Sprinkle the edamame with flaky salt, black pepper, and chili flakes, to taste. Put the edamame and garlic, if desired, into a serving bowl.

Roast Chicken with Acorn Squash and Arugula Salad

Roast Chicken
Ingredients:
Whole chicken
Mixed herbs
½ lemon
Salt + pepper
Olive oil

Acorn Squash
Ingredients:
Acorn Squash
Salt + pepper
Olive Oil

Arugula Salad
Ingredients:
Bunch of arugula
½ lemon
Salt + pepper
Olive oil

Process:
Preheat the oven to 400 degrees. Begin by rinsing the chicken and patting dry with paper towels. Place on a roasting pan and rub all over with olive oil. Insert half a lemon into the chicken cavity. Season the bird with salt and pepper and then liberally apply any herbs you have on hand. We used an herbs de provence mix with some red pepper flakes, but you can even skip this step and use only the salt and pepper. Cook in the oven for 1 hour and 15 minutes.

While the chicken is roasting, cut acorn squash into 1-inch wedges. Toss with olive oil, salt and pepper, then arrange on a sheet pan. Roast at 400 degrees for 30 minutes or until lightly brown on the bottom. Remove and flip the squash over, returning to the oven for another 10 minutes. Ideally, time the roasting of the squash so that it comes out at the same time as the chicken.

When the chicken is ready, carefully remove from oven and transfer to a cutting board, covering with tin foil for about 10 minutes to allow the bird to rest and reabsorb its juices. While resting, lightly toss arugula with olive oil, lemon and season with salt and pepper.

Carve the chicken with a sharp knife and serve, spooning juices over the top on the plate. Plate with the squash laid over the arugula. Season with salt and pepper.

Wine pairing: Pinot noir for red or white burgundy if you prefer white (for a smaller budget try one from the Macon)

Brownies (recipe adapted from Tartine Bakery and Broma Bakery)

Ingredients:
¾ cup unsalted butter
1 pound bittersweet chocolate, roughly chopped
1 cup flour
5 eggs
2 cups light brown sugar
½ teaspoon salt
¾ teaspoon chili powder
1 teaspoon vanilla extract
Flaky salt

Process:
Preheat the oven to 350 degrees. Grease and flour a 9” x 9” baking tin. In a small saucepan melt butter over low heat. Once the butter is fully melted turn off the heat and stir in the chocolate. Set the butter and chocolate mixture aside to cool. In a medium mixing bowl combine the eggs, sugar, salt, vanilla, and chili powder. Using a mixer fitted with the whisk attachment, beat until the egg mixture thickens and becomes pale in color. This should take around 5 minutes. Fold the flour and butter and chocolate mixture into the egg mixture using a rubber spatula. Pour the batter into the prepared baking tin and sprinkle flaky salt over the brownies. Bake until the top of the brownies looks slightly crackled. This should take about 25 minutes. Once cool, use a sharp knife to cut the brownies as desired.

 


Photo: Don Eim

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