Valentine’s Day: Seitan Bourguignon in Heart-Shaped Phyllo, Roasted Fingerling Potatoes, Grilled Asparagus. Crepes Suzette, Chocolate Strawberries

Posted On: February 22, 2010 – 1:24 pm

2c2c21750338.jpg.jpg 150x99 Valentine’s Day: Seitan Bourguignon in Heart Shaped Phyllo, Roasted Fingerling Potatoes, Grilled Asparagus. Crepes Suzette, Chocolate Strawberries

Dinner 2/13 Seitan Bourguignon in Heart-Shaped Phyllo Roasted Fingerling Potatoes Grilled Asparagus Dessert Crepes Suzette Long-Stemmed Strawberries Dipped in Chocolate French food on Valentine’s Day? Of course mon petit chou-chou ! The heart shaped mold for the bourguignon is one of those items you only use one a year, and even then you can never find it when you want to use it because it gets stuck in the back right corner of the pantry. This year however, we finally re-organized all of the plates, bakeware and cooking utensils (after 15 years) and found it easily. The bourguignon is made from our recipe , which is then put through a large strainer to separate the sauce from the solids. To prepare the phyllo, the mold is brushed with olive oil, and one sheet of phyllo is brushed with olive oil, and is folded into quarters. Gently push the phyllo into the edges along the bottom of the mold and spoon the bourguignon on top as shown above. Then bring the flaps of the overhanging phyllo up and over the stew, pressing gently to seal. Bake at 400F for about 10 minutes, remove from the oven and invert onto a wire rack or sheet pan and put…

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