Dinner For Two

Courtesy of The Knot, Inc.

Sure, an intimate meal is nice -- but the work isn't. Keep it simple with tasty appetizers and a delectable dessert. Cook it together and watch things heat up in the kitchen.

Ying Yang Soup
1 large onion, chopped
2 cloves garlic
3 1/2 cups vegetable stock
4 green onions, chopped
2 fresh chili peppers, seeded and chopped
2 cans (15 oz each) black beans, rinsed and drained
2 cans (15 oz each) cannellini (white kidney) beans, rinsed and drained
Red and green chilies for garnish

Chili Oil
1 cup olive oil
1/8 cup cilantro leaves
2 fresh chili peppers, seeded

Equipment: 2 pots (3- to 6-quart), Oster^® Hand Blender. Place 1/2 onion and 1 clove garlic in 5- to 6-quart pan over high heat, cook until brown. In the same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 minutes and add black beans; whirl with Oster^® Hand Blender, gradually adding 1 1/4 cups stock until smoothly pureed. In second pot repeat process but add white beans and whirl, gradually adding remaining stock, until pureed. Set both pans on medium-high heat; stir often until steaming. From pans (or use measuring cups) pour soups simultaneously into opposite sides of a wide 1 1/2- to 2-cup soup bowl so they flow together but do not mix (1/2 black, 1/2 white). Repeat to fill all bowls. Garnish with red and green chilies. Serve with chili oil for extra kick! For chili oil, place chilies, cilantro, and oil into Oster^® Hand Blender cup and whirl until chilies are just finely chopped or minced (do not puree). Let mixture stand for 24 hours and then strain through cheesecloth or very fine sieve.
Servings: 6

Pecan Encrusted Trout with Avocado Salsa
1 1/2 cups whole pecans
1 whole trout cleaned, head removed
2 eggs, beaten
Flour for dredging
Salt and pepper to taste
1/2 to 1 cup vegetable oil

Salsa
1 avocado, peeled and seeded
1 papaya, peeled and seeded
2 green onions, tops only
1/4 cup fresh cilantro leaves
1/4 cup olive oil
Salt and pepper to taste

Chop pecans in Oster^® Food Processor and place in large plate. Rinse trout and pat dry. Dip trout in eggs and dredge in flour. Dip in egg again and press each side of trout carefully onto chopped nuts. Sprinkle trout with salt and pepper. Let trout rest while making salsa. Place avocado, papaya, onion, and cilantro in Oster^® Food Processor. Pulse a few times until mixture has a rough chop, add oil and pulse once. Add salt and pepper to taste. Heat oil in electric skillet or in large pan on stovetop. Use medium heat. Place trout in pan and cook 6 to 8 minutes per side. Place trout on platter and pour salsa over top.
Servings: 2 to 3

Strawberry Cream Twists
1 box frozen puff pastry sheets (2 sheets per box)
1 egg beaten
Sugar
2 pints of fresh strawberries

Whipped Cream
1 pint heavy whipping cream
2 Tablespoons sugar

Prepare pastry. Unfold 1 sheet of pastry and lay it flat. Cut pastry into 1-inch strips and twist each strip; then coil the twisted strip into a circle. Brush with egg wash, sprinkle with sugar, and bake at 400° on cookie sheets covered with parchment paper for 10 minutes or until golden. Repeat with second sheet of pastry if desired. While pastries are cooling, slice berries. Then, whip cream and 2 Tablespoons sugar with Oster^® Hand Mixer using the whisk attachment. Spoon or pipe whipped cream onto pastry coils. Arrange sliced berries on cream.
Servings: 6 to 12