Valentine's Pre-fixe Recipe

1. Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil after rubbing with 1 tablespoon olive oil and a pinch of salt. Place on a baking sheet and roast for 45–60 minutes until a knife slides in easily. Remove from oven, unwrap, cool slightly, then peel and slice into wedges.

2. While beets roast, make the dressing: whisk together red wine vinegar, honey, Dijon mustard, 1 tsp salt and 1/2 tsp pepper until combined. Slowly whisk in 2 tsp (of the reserved) olive oil to emulsify (or use a small jar and shake). Taste and adjust seasoning.

3. Toss mixed salad greens lightly with about half the dressing to coat. Arrange greens on two plates. Divide beet wedges between plates, crumble 2 oz goat cheese over each portion, and sprinkle toasted walnuts.

4. Drizzle remaining dressing over the salads, finish with a light grind of black pepper and serve immediately.

5. Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon olive oil, 1/2 tsp salt and a few grinds of pepper. Spread in a single layer on a rimmed baking sheet and roast for 20–25 minutes until golden and tender, shaking the pan halfway through. During the last 3 minutes, add 1 tablespoon butter and the minced garlic to the potatoes so garlic softens but doesn't burn; toss and remove from oven.

6. While potatoes roast, prepare the herb crust for the salmon: in a small bowl combine chopped parsley (2 tbs), chives (1 tbs), thyme (1 tsp), lemon zest (1 tsp), 1/2 tsp salt and 1/4 tsp pepper. Pat salmon fillets dry with paper towels and rub a thin coating of olive oil over the top side, then press the herb mixture onto the flesh side to form an even crust.

7. Heat 1 tablespoon olive oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure even contact. Sear 4–5 minutes without moving until the skin is crisp and the flesh is cooked about two-thirds of the way up. Flip and cook an additional 1–2 minutes until just opaque (internal temp ~125–130°F for medium). Remove salmon to a warm plate and tent with foil to rest.

8. Make the lemon beurre blanc while salmon rests: in a small saucepan over medium heat, sweat the minced shallot with 1 tsp white wine vinegar and the 1/4 cup dry white wine until liquid reduces to 1–2 tablespoons (about 3–4 minutes). Reduce heat to low. Whisk in cold butter, one piece at a time, whisking continuously to form a smooth emulsified sauce. Stir in 1 tablespoon lemon juice, season with salt and pepper to taste. Keep warm (do not boil) until serving.

9. Sauté green beans: bring a pot of salted water to a boil, blanch green beans for 2 minutes until bright green and slightly tender, then transfer to an ice bath to stop cooking. Drain and pat dry. In a sauté pan, melt 1 tablespoon butter over medium heat, add blanched green beans and the minced garlic reserved from the potatoes, toss for 1–2 minutes until warmed through and lightly coated. Season with salt and pepper.

10. To plate: divide roasted potatoes and green beans between two plates. Place salmon fillet on top or beside vegetables, spoon 2–3 tablespoons lemon beurre blanc over the salmon and garnish with a small sprinkle of chopped chives or parsley. Serve immediately.

11. Preheat the oven to 325°F (160°C). Place chopped dark chocolate in a heatproof bowl.

12. In a small saucepan, combine heavy cream and milk and bring just to a simmer over medium heat (do not boil). Remove from heat and pour about one-third of the hot cream over the chopped chocolate. Let sit 1 minute to soften, then whisk until smooth and glossy.

13. In a separate bowl, whisk the egg yolks with granulated sugar and vanilla until pale and slightly thickened. Slowly whisk about one-quarter cup of the warm chocolate-cream mixture into the yolks to temper them, then whisk the tempered yolks back into the remaining chocolate mixture until fully combined and smooth.

14. Divide the custard into four small ramekins or 6 small ones, place ramekins in a baking dish and pour hot water into the dish halfway up the sides of the ramekins (creating a water bath). Bake for 20–25 minutes until the centers are set but still slightly trembly. Remove ramekins from the water bath and cool to room temperature, then chill at least 2 hours (or overnight) before serving.

15. For the raspberry coulis: combine fresh raspberries, confectioners' sugar and 1/2 tsp lemon juice in a blender or food processor and puree until smooth. Strain through a fine-mesh sieve into a bowl to remove seeds, pressing with a spatula. Taste and add a touch more confectioners' sugar if needed for sweetness.

16. To serve: spoon a small pool of raspberry coulis onto each dessert plate, place a chilled pot de crème on top or alongside, garnish with a few whole raspberries if desired and a light dusting of confectioners' sugar.