It’s been said that the way to way to man’s or woman’s heart is through his or her stomach. Put that theory to the test this Valentine’s Day with our three course dinner recipe from our Terrace Restaurant. We’re sure it will be a meal your Valentine won’t soon forget.

Begin with a warm bowl of Potato & Leek soup garnished with creamy yogurt and chives, followed by tender Braised Beef Ribs with BBQ Beer Sauce and Cabbage Slaw. Finish your Valentine’s Day dinner with our decadent, gluten-free Black Bean Brownie, a Terrace Restaurant favourite. Turn up the heat with a drizzle of Chocolate Chili Sauce and garnish with your choice of berries and crème fraîche, or, if things get too hot, cool it down with a scoop of vanilla bean ice-cream.

Whether this is your first Valentine’s Day together or your 30th, enjoy this time together and bon appétit!

Potato & Leek Soup

Makes 8 servings

Ingredients
1 tbsp         Grapeseed Oil
½               Spanish Onion, peeled and diced
2                Celery ribs, washed and chopped
1 bunch       Leeks, cleaned and chopped
2 lb             Yukon Gold Potatoes
2 L              Water
2 tsp           Dry Basil Leaves
1 tsp           Ground Black Pepper
1 tsp           Garlic, chopped
1 tsp           Salt
1 tsp           Chives

Directions
Heat the oil in a medium saucepan set over medium heat. Add the onion and celery. Cook for 5 minutes or until tender. Reduce the heat to low; add the leeks and potatoes. Cook for an additional 10 minutes or until fragrant.

Stir in the basil, garlic and pepper; top with water. Simmer for 45 minutes; cool slightly. Puree the soup until very smooth. Add additional water until desired consistency is achieved. Garnish with chopped chives and/or yogurt.

Braised Beef Ribs with BBQ Beer Sauce & Red Cabbage Slaw

Makes 8 servings

Beef Ribs
Ingredients
1                   Full rack of ribs
2                   Large onions
1                   Large carrot
2                   Stalks of celery
2-3 sprigs      Thyme, rosemary and marjoram, chopped

Red wine
Tomato paste

Directions
Season the ribs with salt and black pepper. Sear on the grill or in a pan and place into a stock pot. Add onion, carrot and celery, red wine and tomato paste, cover ¾ with beef jus. Add herbs. Cover the pot, bring to a boil and then bring to a simmer for 4 hours. Serve over mashed potatoes or noodles. Brush the rib with BBQ Beer sauce upon serving.

 

BBQ Beer Sauce
Ingredients
1 tbsp               Molasses
1 tbsp               Maple Syrup
1 tbsp               Ground Ginger
1 tsp                 Ground Coriander
1/2 tsp              Ground Cloves
1 tsp                 Smoked Paprika
2 pc                  Limes, zested
3 tbsp               Apple Cider Vinegar
2 tbsp               Grainy Dijon Mustard
1 fl oz               Brandy
8fl oz                Dark Beer
4 fl oz               Ketchup
4 fl oz               Demi Glaze

Directions
Combine all ingredients in a sauce pot, cover, and cook on low temperature for 30 minutes. Strain the sauce through a fine sieve and reserve. Sauce can be stored ( tightly covered) in the refrigerator for up to 1 month.

 

Red Cabbage Slaw
Ingredients
1/2 head           Red Cabbage, chiffonade
2                      Carrots, julienne
2                      Red Onion, slivered
2 tbsp               Caraway Seeds
1/4 cup             Minced Garlic
1/4 cup             Butter
1/4 cup             Red wine and Red Wine Vinegar

Directions
Combine all ingredients in a large braising pot and cook until tender. Add a splash of red wine and red wine vinegar. Cover with beef jus and cook until jus has evaporated.

 

Chocolate Black Bean Brownie (gluten free)

Makes 8 servings

Ingredients
3                     Eggs
1 cup               Sugar
3/4 cup            Cocoa
1 can               Black Beans, washed and drained

Directions
Beat the eggs and sugar until light. Add the cocoa; mix at high speed for 2 minutes. Stir in the black beans by hand. Scrape into a greased and lined 8-inch (2 L) pan. Bake for 30 minutes at 350F until just slightly fudgy in the centre when tested with a toothpick. Cool completely. Cut into 8 even pieces.

Chilli Chocolate Fudge Sauce
Ingredients
1/4 cup           Sugar
1/4 cup           Brown Sugar
1 tbsp             Unsalted Butter
1/4 cup           Cocoa
2 tsp               Brown Rice Flower
1/4 cup           Water
1 tbsp             Sri Racha Sauce

Directions
Combine all ingredients in a saucepot and bring to a boil while whisking constantly. Once it comes to a boil, remove from heat and continue to whisk. Allow the fudge to cool to touch. Then strain through a fine sieve. Sauce can be stored (tightly covered) in the refrigerator for up to 1 month.

Featured on BT Toronto, February 11th, 2013