Chef's Secrets: Valentine's Wedding Menu

Top Chef winner Stephanie Izard married craft-beer consultant Gary Valentine in a culinary affair to remember. The reception at the Bridgeport Art Center in Chicago featured a phenomenal pasta course and a family-style main course, but it was the wedding cake that really stole the show. Created by Mathew Rice, the pastry chef at Izard's restaurant Girl & the Goat, the cake was a multi-tiered masterpiece. One layer was a strawberry Nesquik and chocolate marble cake with bacon buttercream frosting, while the other was a peanut butter and chocolate-covered Cheez-It cake with chocolate ganache.

Wedding cake made with Cheez-Its

Wedding cakes are often multi-tiered, orchid-accented, and expensive. But Top Chef winner Stephanie Izard decided to do something different for her wedding to craft beer consultant Gary Valentine. Izard's wedding cake was made by her pastry chef at Girl & the Goat, Matthew Rice, and it had two layers.

The first layer was a strawberry Nesquick and chocolate marble cake with a bacon buttercream frosting. The second layer was a Cheez-It cake with chocolate ganache, peanut butter, and chocolate-covered Cheez-Its.

The cake was inspired by Izard's love for Cheez-Its, and she even served a Cheez-It cake at her restaurant, Little Goat, in Chicago.

If you're feeling inspired by Izard's wedding cake, here's a recipe you can try. This recipe is for a Cheez-It cake with a twist:

Ingredients:

• 1 box of Cheez-Its
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 2 sticks of unsalted butter, softened
• 1/2 cup of granulated sugar
• 1/2 cup of light brown sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of buttermilk
• 1/2 cup of chocolate chips
• 1/2 cup of peanut butter

Instructions:

• Preheat your oven to 350°F and grease two 8-inch round cake pans.
• Place the Cheez-Its in a food processor and pulse until they turn into a fine crumb. You should have about 1 1/2 cups of Cheez-It crumbs.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter and sugars until light and fluffy.
• Beat in the eggs one at a time, then mix in the vanilla extract.
• Alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients.
• Fold in the Cheez-It crumbs and chocolate chips.
• Divide the batter evenly between the two prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
• Once the cakes are completely cool, frost with peanut butter and enjoy!

Red wine braised beef short ribs

Ingredients:

• Beef short ribs
• Salt and pepper
• Olive oil
• Garlic cloves
• Onion
• Celery
• Carrots
• Tomato paste
• Red wine (full-bodied like Cabernet Sauvignon, Cabernet, or Merlot)
• Beef broth/stock
• Thyme
• Bay leaves

Method:

• Preheat the oven to 300-325°F/160°C.
• Season the ribs with salt and pepper.
• Heat oil in a large ovenproof pot over high heat.
• Brown the ribs aggressively on all sides (~5-7 minutes).
• Reduce heat to medium and add garlic, onion, carrot, and celery. Sauté for 5 minutes.
• Add tomato paste and cook for 1 minute.
• Add red wine, beef broth, thyme, and bay leaves. Stir well.
• Return the ribs to the pot, ensuring they are fully submerged.
• Cover and slow cook in the oven for 2.5-3 hours, or until the meat is tender.
• Remove the ribs carefully, keeping the meat on the bone.
• Strain and adjust the sauce as needed - reduce/thicken, add water to thin, and season.
• Transfer ribs to plates, spoon over the sauce, and serve.

Tips:

• Beef short ribs are the ideal cut for slow cooking. The meat becomes fall-apart tender and succulent.
• This dish is perfect for a midweek meal or a special occasion.
• You don't need to use expensive wine for slow-cooked recipes like this.
• If you prefer, you can remove the bones from the ribs for a more refined presentation.
• This dish pairs well with mashed potatoes, polenta, bread, or pasta.

Grilled broccoli with bacon vinaigrette

Ingredients:

• 1 red onion, finely chopped
• 4 garlic cloves, thinly sliced
• 10 strips of bacon, chopped
• 2 tablespoons of red wine vinegar (or lemon juice)
• 1 tablespoon of honey (or maple syrup)
• Fresh herbs: chives, parsley, oregano, or cilantro
• Salt and pepper to taste
• 1 or 2 heads of broccoli
• Extra virgin olive oil

Instructions:

Step 1: Make the Bacon Vinaigrette

In a pan over medium-high heat, cook the finely chopped onion in some olive oil until it becomes soft and translucent. Add the garlic and bacon, continuing to cook until the bacon is crispy and its fat is rendered out. Depending on the amount of fat in the pan, you may need to remove a few tablespoons.

Next, pour in the red wine vinegar and honey, stirring to combine. Add your choice of fresh herbs—chives and parsley, or perhaps oregano and cilantro. Set the vinaigrette aside while you prepare the broccoli.

Step 2: Prepare and Grill the Broccoli

Slice the heads of broccoli into 2cm-thick slices. Drizzle olive oil over the broccoli and season with salt and pepper. If you're using large broccoli florets, you may need to blanche them first in a pot of salted boiling water for about 5 minutes before grilling.

Place the broccoli directly on preheated grill grates and cook over medium heat. Grill each side until the broccoli is caramelized and golden, yet still firm and tender. This should take around 4-5 minutes per side over high heat. You can use an outdoor grill or a grill pan for this step.

Step 3: Serve the Dish

Once the broccoli is grilled to perfection, pour the warm bacon vinaigrette over it and serve immediately. This dish is sure to impress your guests and add a unique twist to your wedding menu.

Variations and Tips:

• If you prefer your broccoli less crunchy, you can blanche or roast the broccoli instead of grilling it.
• You can also add other ingredients to the vinaigrette, such as red pepper flakes or chilli flakes, for an extra kick.
• For a heartier dish, you can serve the grilled broccoli with bacon vinaigrette alongside toasted pecans, red grapes, and sharp white cheddar cheese, as suggested by Ashley Christensen in her cookbook, "Poole's: Recipes From a Modern Diner."

Cavatelli, smoked eggplant, and heirloom tomatoes

The dish combines the rich, creamy texture of smoked mozzarella with the flavourful cavatelli pasta. The recipe typically involves frying diced eggplant in vegetable oil and seasoning it with salt. A sauce is prepared separately by heating olive oil, carrot, and red onion, then adding tomato puree, basil, and Parmesan rind. The pasta is cooked and added to this sauce, along with the grated cheese, and finally, the fried eggplant is stirred in.

For a variation, you can create an oven-roasted version of this dish. This involves roasting the eggplant and tomatoes in the oven, then combining them with sauteed garlic, chicken stock, and bread crumbs. The pasta is cooked and added to this mixture, along with basil and Pecorino Romano. The dish is served with freshly grated salted ricotta on top.

Another creative presentation of this dish is the Eggplant Timballo with Cavatelli, where the eggplant, pasta, mozzarella, and pecorino are baked together in individual souffle dishes, creating a unique and impressive dish for a wedding or any special occasion.

Roasted black cod

A Valentine's Day wedding dinner calls for a luxurious and romantic menu, and roasted black cod is an exquisite choice for the occasion. This delicate and buttery dish is a beloved classic, made famous by the acclaimed Japanese restaurant chain, Nobu. Here's a guide to help you create this elegant dish for a memorable wedding celebration.

Ingredients:

• 4 skin-on sablefish fillets (also known as black cod), preferably center-cut and about 4 to 6 ounces each
• Kosher salt
• Cooking spray or vegetable/canola oil
• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup white miso paste (or Saikyo miso for authentic Japanese flavor)
• 3 tablespoons granulated sugar

Method:

Step 1: Prepare the Miso Marinade

• In a small saucepan, bring the sake and mirin to a boil. Continue boiling for 20 seconds to evaporate the alcohol.
• Lower the heat and add the miso paste and sugar. Whisk until the miso and sugar are fully dissolved.
• Remove from the heat and let the marinade cool to room temperature.

Step 2: Marinate the Fish

• Pat the fish fillets dry with paper towels.
• Place the fillets in a plastic zip-top bag or a container wide enough to hold them in a single layer.
• Pour the marinade over the fish and turn to coat evenly.
• Cover or seal the container and refrigerate for 2 to 3 days. The longer marination time allows the sweet and salty flavors to penetrate the fish, resulting in a succulent texture.

Step 3: Cook the Fish

• Preheat your oven, choosing one of the two cooking options:
• Broiling: Arrange a rack 6 to 8 inches from the broiler element and set the oven to broil. Cover a wire rack with aluminum foil and place it on a baking sheet. Coat the foil with cooking spray.
• Stovetop Searing and Baking: Place a rack in the middle of the oven and heat it to 400°F. Heat 2 tablespoons of vegetable or canola oil in a 12-inch oven-proof skillet over medium-high heat.
• Remove the fish from the marinade and gently brush off the excess marinade with your hands, leaving a thin film on the fish. Lightly season with kosher salt.
• For broiling, place the fish skin-side down (or smoother side down if skinless) on the prepared foil-lined baking sheet. Broil for 8 to 12 minutes, checking frequently, until the fish flakes easily and the top is dark golden brown with charred spots.
• For stovetop cooking, place the fish skin-side up (or smoother side up) in the skillet. Cook for 2 to 3 minutes until the bottom browns and blackens. Carefully flip the fish and cook for another 2 to 3 minutes.
• Transfer the skillet to the oven and bake for 5 to 10 minutes, or until the fish is opaque and flakes easily.

Step 4: Serve

• Use a thin metal spatula to transfer the fish to plates. Check for and remove any pin bones before serving.
• This dish pairs well with simple vegetable sides and rice. Suggested accompaniments include stir-fried baby bok choy, lemon-ginger spinach, or stir-fried vegetables with garlic and chiles.

Tips:

• For an even easier and less messy preparation, opt for the broiling method. It ensures even browning, accommodates different fish sizes, and requires less cleanup.
• If you prefer a stronger miso flavor, try using regular white miso instead of Saikyo miso. Adjust by adding 1 tablespoon of sugar for every 6 tablespoons of white miso.
• Do not substitute water for sake or mirin in this recipe, as it can spoil during the lengthy marination process and ruin the dish.

Frequently asked questions