THE ELECTRIC KITCHEN
Celebrate Valentine's Day at home with a delicious meal
WITH Valentine's Day only a week away, it's time to start planning that special meal. Save some money and avoid the crowds by having a quiet meal at home. These delicious and easy to prepare recipes were shared by executive chef Ernesto Limcaco of Y. Hata Foods on our former cooking show, "The Electric Kitchen."
The Hamakua Mushroom and Cheese Fondue is so scrumptious, you might be tempted to eat more than your share! Notice that the scampi recipe offers the option of using granulated garlic instead of fresh -- don't turn your nose up at the idea. Chef Ernesto taught us that the beauty of granulated garlic is you don't have to worry about burning it when cooking at high heat and you still get great flavor. If you've ever tasted burnt garlic, you'll know what a saving grace this tip can be.
To save time during the work week, make the truffles this weekend -- just be sure to exercise great restraint and don't eat them all before Valentines Day!
Hamakua Mushroom and Cheese Fondue
1/4 cup olive oil
4 ounces oyster mushrooms, preferably from Hamakua, sliced
4 cloves garlic, minced, or 1 teaspoon granulated garlic
1 teaspoon salt
2 teaspoons white pepper
2 cups dry white wine
1 pound grated cheese (such as gouda, Swiss or cheddar)
1 tablespoon kirsch (cherry brandy), brandy or Madeira wine
2 tablespoons cornstarch or arrowroot
Country style bread, cubed, for dipping
In a deep saucepan, heat olive oil. Add mushrooms, garlic, salt and 1 teaspoon pepper. Add white wine and bring to boil. Stirring constantly with a whisk, add half the cheese; heat until melted. Add remaining cheese while continuing to stir with whisk.
In a small bowl, combine kirsch, cornstarch and remaining 1 teaspoon pepper; stir into cheese mixture. Pour mixture into fondue pot. Dip bread cubes in cheese mixture. Serves 4.
Approximate nutritional analysis, per serving (not including bread): 680 calories, 46 g total fat, 22 g saturated fat, 100 mg cholesterol, 800 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g sugar, 32 g protein.
Scampi ala Venezia
3 tablespoons olive oil
1/4 cup granulated garlic or 6 cloves garlic, minced
20 large black tiger prawns
1 tablespoon paprika
1 teaspoon poultry seasoning
1/2 cup butter, softened
1/4 cup white wine
2 tablespoons bread crumbs
Juice of 1 lemon
1 teaspoon salt
1 teaspoon white pepper
In a sauté pan, heat olive oil; add garlic and prawns. Cook until prawns are translucent.
Add paprika, poultry seasoning, butter and wine; cook about 1 minute.
Add bread crumbs and lemon juice; stir to combine. Season with salt and pepper. Serve with pasta. Serves 4.
Approximate nutritional analysis, per serving (not including pasta): 430 calories, 35 g total fat, 16 g saturated fat, 60 mg cholesterol, 775 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g sugar, 21 g protein.
Decadent Chocolate Truffles
3/4 cup heavy cream
8 ounces good quality semi-sweet chocolate (such as Lindt or Valrona), coarsely chopped
1 tablespoon liqueur (such as amaretto or cognac), optional
Cocoa powder for coating
In a small saucepan, scald cream; pour over chocolate. Add liqueur and whisk until smooth. Place in refrigerator until thickened, about 2 hours.
Scoop out small spoonfuls and roll between hands; roll in cocoa powder and place in candy cups. Refrigerate until needed. Serve at room temperature. Makes about 30 truffles.
Approximate nutritional analysis, per truffle: 70 calories, 5 g total fat, 3 g saturated fat, 10 mg cholesterol, no sodium, 6 g carbohydrate, 1 g fiber, 4 g sugar, 6 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com