RECIPES: Romantic Valentine's Meals

Feb. 9, 2009— -- They say the quickest way to the heart is through the stomach, and restaurants everywhere will be turning their dishes into romantic delights for Valentine's Day.

"Good Morning America Now" asked Terrance Brennan, chef and restauranteur behind New York City's Picholine and Artisanal, to give some lessons in tastes that can enhance romance this Valentine's Day in the comfort of your own home.

Here are Brennan's recipes:

CHOCOLATE FONDUE RECIPE

Chocolate Fondue

Serves 4-6

Fondue isn't just a mode of enjoying cheese; it's also a fun, communal way to share chocolate. Here's my recipe for fondue.

Ingredients:

1 cup finely chopped bittersweet chocolate

1 cup heavy cream

½ teaspoon fine sea salt

4 tablespoons unsalted butter

2 tablespoons Grand Marnier (optional)

Method:

In a small pot, bring the salt, cream andsugar to a boil. Remove from the heat andadd the butter and chocolate, incorporatingwith a wooden spoon until melted andthick.

Pour the mixture into a fondue pot and lightthe heating element. Add the salt and bringto a boil. Stir in the Grand Marnier, if using.

Serve at once.

VARIATION: If you do not have a fonduepot, make the fondue in a 1 quart saucepanand transfer to a heatproof bowl for serving.(You will need to return the fondue to theheat periodically if not consumed within 8to 10 minutes.)

EMBELLISHMENTS: This fondue can alsobe served with a variety of the following:strawberries, sliced bananas, dried apricots,miniature cream puffs, marshmallows,wafers, pound cake, sliced pears, orangesegments, or ladyfingers.

MARZIPAN & PASSION FRUIT

Passion Fruit Panna Cotta With Exotic Fruit Soup

Serves 4

Ingredients:

Panna Cotta:

1 cup heavy cream

½ cup milk

¼ cup granulated sugar

1 teaspoon gelatin powder

¼ cup plus, 1 tablespoon passion fruit puree, cold

1 pinch of salt

4 sprigs of mint tops

Exotic Fruit Soup:

1 cup water

¼ cup sugar

½ vanilla bean split and scraped

3 sprigs chopped fresh mint

6 pieces star anise

½ cup chopped lemon grass

zest from one orange

1 teaspoon lime zest

1 teaspoon chopped ginger

½ cup mango juice

½ cup pineapple juice

½ cup papaya juice

1 pinch of salt

Method:

Panna Cotta:

In a 1-quart sauce pot, bring the heavycream, milk and sugar to a boil. In asmall bowl dissolve the gelatin powderinto the passion fruit puree and add it tothe hot cream until fully incorporated.Strain the mixture and chill to 60 degrees.

Once chilled pour it in 4 5-ounceramekins and let it sit for 4 hours.

Exotic Fruit Soup:

In a 2-quart sauce pot, add allingredients and simmer for about2 minutes. Remove from the heat andput the liquid into a medium-sized bowl.Let the it stand at room temperature for 2hours and then refrigerate overnight.Invert and unmold the panna cotta fromthe ramekins into 4 chilled soup bowls.Ladle 5 ounces of fruit soup into eachbowl. Garnish with mint and serve

OYSTERS FRICASSEE

Oyster Fricassee, Fingerling Potatoes, Lettuce & Caviar

Serves 4

Ingredients:

3 ounces American sturgeon caviar

24 plus 12 oysters shucked in their own liquid

16 pieces baby romaine lettuce leaves

½ cup shallot (sliced)

2 cups heavy cream

1 tablespoon dry Vermouth

6 medium sized fingerling potatoes, washed

4 tablespoons butter

2 tablespoons salt

Salt and pepper to taste

Method:

Place the fingerling potatoes into a 1-quart sauce pot, and cover with coldwater. Add 2 tablespoons salt and placeover medium high heat and simmer forapproximately 30 minutes, until potatoesare tender. With a slotted spoon,remove the potatoes from the water andtransfer to a bowl. Once they are cool,slice the potatoes into ¼ -inch thickpieces. Set aside.

Warm 1 tablespoon butter in a 2-quartsauce pan over medium heat. Add theshallots and a pinch of salt and cookuntil tender for approximately 5 minuteswithout caramelizing. Add the vermouthand cook until reduced by half. Addcream, and bring to a simmer reducing to¾ cup over medium heat for about 15minutes. Remove from the heat, add 12oysters with their liquid, and let stand for30 seconds. Place the mixture with 1tablespoon butter into a blender andblend for 1 minute or until smooth.Strain mixture through a fine meshstrainer and set aside.

In an 8-inch sauté pan over medium-highheat, add 2 tablespoons butter. Oncebutter starts to bubble add lettuce andsauté the lettuce leaves until tender andslightly wilted for approximately 1minute. Remove from the heat and setaside.

In a 10-inch sauté pan over low-mediumheat, add oyster sauce and potatoes andgently heat for 1 minute. Add theremaining oysters and the liquid andthen remove from heat.

Divide the potatoes in the center of 4warm soup plates. Place 4 lettuce leavesaround the potatoes. Place six oystersaround the potatoes. Place sauce overmedium-high heat and whisk onetablespoon butter into the sauce.Remove from the heat and add 3tablespoons of the sauce to each dish.Place caviar on top of the potatoes andserve.