Rose Reisman’s Valentines Day recipes

Filet Mignon with Shiitake Mushrooms and Mirin Hoisin Sauce

Makes 4 servings.

1⁄3 cup mirin (sweet Japanese wine – substitute sweetened rice vinegar)

1 ½ tsp Chinese five-spice powder

1⁄3 cup hoisin sauce

2 Tbsp toasted sesame seeds

3 Tbsp rice vinegar

2 Tbsp low-sodium soy sauce

2 Tbsp sesame oil

1 lb whole shiitake mushrooms, cleaned with stem removed (or mushroom of your choice)

2 green onions, sliced for garnish

4 (6 oz) filet mignons

1. Combine the mirin, five-spice powder, hoisin, sesame seeds, vinegar, soy sauce and sesame oil. Set aside.

2. In a large skillet sprayed with the vegetable oil, sauté the mushrooms for 12 minutes or until tender. Add ¼ cup sauce and cook one minute.

3. In a grill pan or barbecue sprayed with vegetable oil, grill the filets on medium-high heat for about 4 minutes per side or until done to your preference. Let sit 10 minutes.

4. Serve the steak, scattered with the whole mushrooms overtop, garnish with the green onions and serve with extra sauce.

Nutritional Information per Serving: calories 429; carbohydrates 21.4 g; Fibre 4.7 g; Protein 41 g; Total fat 18 g; Saturated fat 6.6 g; Cholesterol 111 mg

Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman

Roasted Asparagus Wrapped with Goat Cheese and Prosciutto

Makes 6 servings.

6 slices prosciutto (about 4 oz)

½ cup softened goat cheese (2 oz)

1 lb trimmed asparagus

2 Tbsp finely diced red bell pepper

1. Preheat the oven to 425°F (220°C). Spray a baking sheet with cooking oil.

2. Place the prosciutto flat on a clean work surface. Divide the goat cheese among the prosciutto slices, spreading it thinly down the centre. Place 3 to 4 asparagus spears crosswise on top of each slice of prosciutto. Wrap the prosciutto tightly around the asparagus and transfer to the prepared baking sheet. Spray the bundles with cooking oil.

3. Bake in the centre of the oven for 10 minutes or just until the asparagus turns bright green and is slightly tender. Garnish with red pepper.

Nutritional Information per Serving: Calories 130; Carbohydrates 1.5 g; Fibre 1.7 g; Protein 5.6 g; Total fat 10 g; Saturated fat 4.3 g; Cholesterol 17 mg; Sodium 122 mg

Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman

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Mini Espresso Chocolate Mud Pies

Makes 12 servings.

1 cup chocolate wafer crumbs

1 Tbsp water

2 tsp vegetable oil

2 Tbsp semisweet chocolate chips

2 Tbsp hot water

1 tsp instant coffee

1 cup packed brown sugar

½ cup cocoa powder

2 Tbsp all-purpose flour

¼ cup + 1 Tbsp reduced-fat cream cheese

2 large eggs

¼ cup reduced-fat sour cream

3 Tbsp corn syrup

1 tsp vanilla extract

Icing sugar for decoration

1. Preheat the oven to 350°F (175°C). Lightly coat a 12-cup muffin tin with cooking spray.

2. In a small bowl, combine the crumbs, 1 Tbsp water and oil until mixed. Divide and pat into the bottom of the muffin tins.

3. In a small bowl, combine the chocolate chips, 2 Tbsp hot water and instant coffee. Microwave for 40 seconds on High or just until the chocolate begins to melt. Stir until smooth.

4. In the bowl of a food processor, add the sugar, cocoa powder, flour, cream cheese, eggs, sour cream, corn syrup and vanilla. Purée until smooth. Add the chocolate mixture and purée until smooth. Divide among the muffin cups and bake for 12 to 14 minutes or just until the centres are still slightly loose. Cool and chill at least 2 hours before serving. Carefully remove from the tin with a knife. Decorate with icing sugar.

Nutritional Information per Serving: Calories 220; Carbohydrates 30 g; Fibre 1.5 g; Protein 3.6 g; Total fat 5.8 g; Saturated fat 2.1 g; Cholesterol 23 mg

Source: The Best of Rose Reisman (Whitecap Books) By: Rose Reisman