Wondering what to serve that special someone on Valentine’s Day?
Certain foods lend themselves to a romantic meal better than others, says one of Canada’s top chefs. According to John Morris, executive chef of the CN Tower, date night meals should be kept simple, light and mess-free.
“Think short noodle cuts and lighter seasonal ingredients, such as seafood or vegetarian fare,” he said, adding that seasoning with pungent spices should be minimized. Morris shared his ideas for simple, creative date night dishes at a recent culinary speed dating event at the top of the CN Tower, where 10 up-and-coming Toronto chefs wooed guests with their culinary skills.
The chefs, graduating student chefs from Toronto’s George Brown Chef School, prepared a variety of dishes, and had seven minutes to impress each guest before their dishes were scored according to taste, creativity, simplicity and personality. The creators of the top three dishes each received a $2,000 scholarship prize for courses at George Brown Chef School, courtesy of event sponsor No Yolks.
They were Chef Lucas Hum, who created an Eggless Bacon Carbonara dish. Chef Kshitiz Sethi took second place with his Royal Rose Pudding dish and Chef Janikka Murray placed third with a recipe called Mushroom and Bacon Stroganoff.
In honour of Valentine’s Day (and date nights everywhere), Morris created this special dish:
Saucy Shrimp Noodles
Tomato Basil Sauce
- 1 tsp. (5mL) olive oil
- 4 garlic cloves, halved
- 4 basil leaves, torn
- 4 vine ripened tomatoes, diced (or 1 small can diced tomatoes)
- Sea salt and cracked black pepper, to taste
- 4 cups (1L) broad noodles
- 1/4 cup (60mL) sun-dried tomatoes, sliced
- 1/2 cup (125mL) white wine
- 1 tsp. (5mL) lemon juice (or to taste)
- 1 tsp. (5mL) finely grated lemon zest
- 6 fresh oregano leaves
- 1/2 lb (225 g) peeled and deveined frozen raw shrimp, thawed (about 24 large shrimp)
- Freshly ground black pepper
- 1/4 cup (60mL) crumbled feta cheese
Tomato Basil Sauce:
Heat olive oil in saucepot at medium heat. Add garlic and cook until tender. Stir to avoid browning. Add basil and stir quickly for a few seconds. Add tomatoes and reduce heat to medium low, stirring occasionally for 30 minutes. Season to taste with sea salt and cracked black pepper.
Prepare noodles according to package directions.
Meanwhile, in another large pot, bring tomato basil sauce, sun-dried tomatoes, wine, lemon juice, lemon zest and oregano to a simmer in a large skillet set over medium heat. Stir in shrimp and cook for 3 to 4 minutes or until no pink remains. Season to taste with pepper. Serve tomato sauce-shrimp mixture over hot cooked noodles. Garnish each serving with cheese and microgreens.
Source:: Toronto Sun – Movies