Dinner for Two

Instead of going out for a romantic dinner, create a unique dining experience in the comfort of your own home.

Dinner for Two

Pan-seared steak

Serves 2
Pan-seared steak

Ingredients

1 tablespoon canola oil
Kosher salt
Fresh-cracked pepper
1 pound steak*


*Recommended cuts include ribeye, t-bone, filet mignon, or strip-steak. Choose a choice or prime quality steak that’s at least 1 inch thick. Purchasing a pound of top-quality steak and cooking it yourself will still be cheaper than eating in a restaurant.

Directions

Set the steak on the counter and allow them to come to room temperature, about 30 to 40 minutes. Preheat the oven to 375°F. Pat the steak dry with a paper towel and brush it with canola oil. Season all sides liberally with kosher salt and black pepper. Preheat an oven-safe skillet over high heat. When the pan is very hot use tongs to place the steak into the pan. Allow the steak to sear for 2-3 minutes, until it easily releases from the pan. Flip the steak and place the skillet into the oven. Cook to desired doneness: approximately 6 minutes for medium-rare (130°F); 8 minutes for medium (140°F); 10 minutes for medium-well (150°F). Use a meat thermometer to check the internal temperature for doneness. Remove the steak from the oven and transfer to a plate; tent with foil. (These temperatures take into account the fact that the internal temperature of the steak will rise by 5°F after removing from the oven). Allow steak to rest for 5 minutes before slicing. Note: cooking times are based on a 1 1/4-inch-thick steak. For thicker or thinner steaks, increase or decrease the time in the oven.




Lemon-asparagus risotto

Serves 4
Lemon-asparagus risotto

Ingredients

1 pound asparagus
4 cups chicken stock
1 tablespoon olive oil
1/2 cup finely chopped shallot or onion
1 cup arborio rice
1/2 cup dry white wine
2 tablespoons butter
1/2 cup freshly grated parmesan cheese
Zest of 1 lemon
1 cup frozen sweet peas, thawed

Directions

Fill a large bowl with ice water. Rinse the asparagus and trim the woody ends. Cut the asparagus spears, on the diagonal, into 2-inch-long pieces. Place the asparagus in a large skillet with just enough water to cover it. Cover the skillet and bring it to a boil. Boil for 1 to 2 minutes, or until just tender. Drain the asparagus and transfer to the ice water bath. (This will stop the cooking and keep the asparagus green.) Set aside. Add the chicken stock to a medium saucepan and bring it to a simmer. Dry the skillet used for cooking the asparagus and add the olive oil. Heat it over medium-low. Add the shallot or onion and cook until tender, about 5 minutes. Add the rice, increase the heat to medium, and stir to coat with the oil. Cook for 3 or 4 minutes, until the rice begins to toast. Add the white wine. Stir constantly until the rice absorbs all of the wine. Add 1/2 cup of the simmering chicken stock to the rice and stir until the rice absorbs it completely. Continue the process of adding 1/2 cup of stock and stirring until absorbed, until all of the stock has been used, and the rice is al dente. (This will take 20 to 25 minutes.) Drain the asparagus and add it, along with the peas, to the skillet. Cook to heat the vegetables through. Remove the skillet from the stove and stir in the butter, parmesan cheese and lemon zest. Serve immediately.

Tip: To make the risotto ahead of time, cook it until the rice is still slightly raw in the middle. Spread it onto a large plate and chill. Just before serving, heat the remaining stock and allow approximately 5 minutes of cooking and stirring to cook the rice to al dente




Chocolate pots de crème

Yields 6 pots
Chocolate pots de crème

Ingredients

6 ounces semi-sweet chocolate, cut into small pieces (or use good-quality chocolate chips)
1 cup heavy cream
1 1/2 cups whole milk
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
6 egg yolks
1/4 cup granulated sugar
Additional heavy cream for serving

Directions

Preheat the oven to 325°F. Place a small kitchen towel in the bottom of a baking dish. Grease 6, 6-ounce ramekins and arrange them in the dish, on top of the towel. Fill a medium saucepan with water and bring it to a boil; turn off and place a lid on the pot. Place the chocolate in a medium bowl. In a medium saucepan, heat the heavy cream and milk until it begins to steam; don’t boil. Pour the hot cream over the chocolate and mix until the chocolate is completely melted. Stir in the coffee granules and vanilla. In a separate medium bowl, mix the egg yolks and sugar until combined. While stirring constantly, slowly pour the chocolate into the egg mixture. Set a wire sieve over a 1-quart measuring cup with pour spout. Pour the custard through the sieve into the measuring cup. Skim any bubbles off the surface of the custard. Pour the mixture into the prepared ramekins, dividing it evenly. Add the hot water to the baking dish, so that it reaches half way up the ramekins. Cover the baking dish with foil and carefully transfer to the oven. Bake for 40 to 50 minutes, until the center of the pot de crème is jiggly (like jello) but the outside edges are firm. Remove the baking dish from the oven and transfer the ramekins to a cooling rack. Once cooled, cover each ramekin with foil or plastic wrap and refrigerate until chilled, 2 hours or overnight. If desired, serve pots de crème with whipped cream: whip the additional heavy cream until stiff and add sugar to taste.

CLICK HERE to watch a step-by-step video on how to make this Prairie Flavors recipe!




Crostinis

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Serves 6 as an appetizer
Crostinis

Ingredients

1 baguette
2 tablespoons olive oil 4 ounces goat cheese

For steak and caramelized onion crostini:
4 ounces sirloin steak 1 small onion
1 1/2 teaspoons olive oil
Salt and pepper

For lemon-berry crostini
Zest of 1 lemon
2 tablespoons honey
6 ounces raspberries or blackberries Mint leaves, tor garnish

For honey-walnut crostini
1/2 cup chopped walnuts
4 tablespoons honey

Directions

Preheat the oven to 350°F. Cut the baguette, on the diagonal, into 1/2-inch-thick slices. Place the slices onto a baking sheet and brush with olive oil. Bake for 15 to 20 minutes, or until crisp. For the steak crostini, cut the steak into pieces, 1/ 2 of an inch wide and 1 1/2 inches long. Cut the onion into very thin slices. In a small skillet, sauté the onion in the oil over medium heat, stirring occasionally, until it begins to brown and becomes tender. Season with a pinch of salt and pepper. Transfer onions to a bowl. Season steak with salt and pepper. Sear in the onion pan about 1 minute per side. Remove from the skillet. Spread the crostini with goat cheese, top with caramelized onions and a piece of steak. For the lemon-berry crostini, mix the zest of the lemon and the honey into the goat cheese. Spread on the crostini. Top with a berry; garnish with a mint leaf. For the honey-walnut crostini, toast the walnuts in a large, dry skillet over medium-high heat, stirring frequently, until toasted, about 5 minutes. Spread goat cheese onto the crostini. Top with walnuts. Drizzle honey over top. 




Raspberry-Lime Fizz

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Serves 2
Raspberry-Lime Fizz

Ingredients

1/2 cup fresh raspberries
Juice of 1 lime
2 cup sparkling water
2 tablespoons honey

Directions

In a food processor or blender, combine the raspberries, lime juice and 1 cup of the sparkling water. Blend until smooth. Strain the mixture through a wire sieve. Divide the strained raspberry liquid between two glasses. Stir 1 tablespoon of honey into each glass {or to taste). Add ice cubes and top with the remaining sparkling water. OKL Article End