A collection of recipes from Michael Herschman that are perfect for Valentine’s Day dinner.
Ribeye Roast Au Jus For Two
Rib Roast
Preheat oven 350F
Rub roast with kosher salt, ground black pepper & olive oil
Place in roasting pan & roast until internal temperature reaches 135F plus (approx half hour)
Au Jus
When rib roast is complete remove from roasting pan and rest on a plotter
Place roasting pan on stove over burner on low
Add 1 cup red wine, bring to a boil, use wooden spoon or spatula to scrape proteins off bottom of roasting pan, continue to cook util wine is almost evaporated. throw in 2 sprigs of rosemary, 1 ½ cups beef stock, bring to boil, simmer for 10 minutes. Whisk in 4 tablespoons butter & strain over roast
Traditional Baked Potato
Preheat oven to 400F
Rub 2 cleaned potatoes with kosher salt, black pepper & olive oil
Place on small baking sheet & bake until tender (approx. 45 minutes)
Roasted Baby Carrots
Preheat oven to 400F
in small roasting pan place
1 pound baby carrots, stems & greens removed, place 4 pieces (1 tablespoon) cold butter on carrots, & place half lemon on top of carrots
Roast until tender, approx. 20 minutes
Blue Cheese Spinach
In a large stainless steel bowl place half pound clean baby spinach, sprinkle with kosher salt & black pepper. Add ¼ cup heavy cream & quarter cup crumbled bleu cheese.
Over low heat stir all ingredients with tongs until spinach starts to wilt & cheese starts to melt, remove from heat. When plating, use tongs to plate spinach whereas to drain off excess cream
Roasted Rack Of Lamb With Calamata Olive Tapenade & Marcona Almond Pesto For Two
Roasted Rack of Lamb
Preheat oven to 400F
Rub lamb rack with olive oil, kosher salt & black pepper
Place lamb rack in small roasting pan & roast until internal temperature 140F
(approx. 25 minutes (remove lamb & rest for 10 minutes before cutting)
Calamata Olive Tapenade
In a food processor combine 2 cups, pitted calamata lives, ½ cup marcona almonds, 1 cup roasted garlic, 1 teaspoon kosher salt, 1 teaspoon black pepper, ¼ cup olive oil.
Puree ingredients until smooth, but slightly chunky
Refrigerate until use
Marcona Almond Pesto
In a food processor combine 1 packed cup fresh basil leaves, 1 packed cup flat parsley, 12 cup roasted garlic, ½ cup marcona almonds, ½ cup olive oil, ½ teaspoon kosher salt, 1 teaspoon black pepper
Puree until smooth
Fennel Potato Puree
In a large saucepot combine 1 head fresh fennel (green tops removed, cut fennel into 2 inch pieces) 6 yukon gold potatoes cut into 1 inch pieces, ½ cup peeled garlic cloves. Add 1 tablespoon kosher salt to water, bring to boil & simmer until fennel, potatoes & garlic are soft.
Drain when cooked.
In same pot add 1 ½ cup heavy cream, ¼ cup shredded pecorino or parmesan.
Bring cream mixture to a boil, add fennel, potatoes & garlic back to pot, turn to simmer & mash ingredients until smooth with a few chunks. Adjust seasoning with kosher salt & black pepper.
Optional: Arugula, balsamic & feta for additional flavors
Whole Roasted Lemon & Thyme Chicken
Roasted Chicken
Preheat oven 350F
Undo legs from trussed skin of chicken
Cut in half 1 lemon & stuff into whole chicken cavity. Stuff 6 large sprigs of thyme into chicken.
Replace legs into holes where it arrived trussed
Place chicken in roasting pan
Season liberally with kosher salt, black pepper, ground coriander & ground cumin.
Roast chicken for 1 ¾ hours
Rest chicken 10 minutes.
Open chicken back up & remove lemon & thyme, mix with pan juices & pour over chicken
Roasted Broccolini
Preheat oven 350F
Clip fibrous bottoms from 1 pound broccolini
In small roasting pan place broccolini, sprinkle with 4 cloves thinly sliced garlic.
Sprinkle with kosher salt & black pepper, red pepper flake
Roast until tender (approx. 10 to 15 minutes)
Fingerling Potatoes
Preheat oven 350F
Place 1 pound cleaned fingerling potatoes in small roasting pan. Slather with 2 tablespoons softened butter. Sprinkle with kosher salt & black pepper.
Roast potatoes until tender & skins start to crisp (approx. half hour)
When done serve immediately