Cook for your loved one on Valentine’s Day with Chef Noel Dela Rama at The Maya Kitchen

Here are a few Valentine’s Day Recipe that you can try!

Valentine’s Day is always a perfect time for you to express your love for that special someone! Why not go beyond the usual romantic date night, and gifts, and instead whip up a special dinner for two? 

What’s on the menu

Just in time for the most romantic month of the year! The Maya Kitchen brings Cooking for Your Valentine, a special pre-Valentine’s Day workshop with New York-based caterer and personal Chef Noel Dela Rama.  Chef Noel guides participants on how to prepare a multi-course meal that starts with  Tomato and Arugula Salad with Mozzarella and Balsamic Vinaigrette and a Cream of Mushroom Soup.  It is then followed by a Surf and Turf with Herb Butter. It ends with Brownie Ala Mode to cap off the meal on a sweet note.

CREAM OF MUSHROOM SOUP

4 tablespoons                     butter

1 tablespoon                       oil

2 pieces                               onions diced

4 cloves                               garlic minced

1 ½ pounds (750 g)          fresh brown mushrooms

4 teaspoons                        chopped thyme divided

½ cup                                  dry white wine

6 tablespoons                     MAYA All-Purpose Flour

4 cups                                   low sodium chicken broth

1-2 teaspoons                      salt, adjust to taste

1-2-1 teaspoons                  black cracked pepper, adjust to the taste

2 pieces                                beef bouillon cubes, crumbled

1 cup                                     heavy cream or half and half

                                              chopped fresh parsley

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2-3 minutes until softened. Cook garlic until fragrant, about 1 minute.
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again, and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
6. Mix in parsley and remaining thyme. Serve warm.

SURF AND TURF WITH HERB BUTTER

2 pieces                 large prawns, shelled and deveined, leaving the heads on

2-200 grams       Beef Tenderloin

100 grams            Asparagus

                               Mashed Potatoes

Herb Butter:

½ cup                 unsalted butter, softened

2 teaspoons       shallots, minced

1 teaspoon         garlic, minced

1 teaspoon         fresh parsley, minced

½ teaspoon      fresh rosemary, minced

½ teaspoon      lemon rind

½ teaspoon      Worcestershire Sauce

1 teaspoon         Dijon Mustard

                             Salt and Pepper

Combine all ingredients and form into a log using parchment paper. Chill until needed.

Mashed Potatoes:

½ kg                           potatoes, peeled and sliced

½ cup                       butter

½- ¾ cup                 heavy cream

                                    salt and pepper to taste

1. Place potatoes in pot. Add water and cover by at least an inch. Add 1 tbsp salt. Bring to a boil and simmer 10-12 mins until tender and soft. Drain and dry in a 350F oven about 3-5 mins to release the extra moisture. Mash into a bowl.
2. Place butter and cream in a pot and heat until butter is melted. Stir into mashed potatoes and mix until
3. Season with Salt and pepper.

Asparagus:

Either grill or blanch.

Prawns:

Season with salt and pepper. Pan grill until pink about 2 mins per side. Brush with Herb Butter.

Tenderloin:

Bring to room temperature and season with salt and pepper. Grill/pan fry 2-3 mins per side for medium rare. Brush with allow to rest 5 mins.

To serve:

Place mashed potatoes into plate, arrange steak on top. Lay asparagus over steak. Top with prawns. Garnish with a slice of herb butter.

Chef Noel Dela Rama

In his two decades in the industry, Chef Noel has catered to Manila’s most prominent names at private dinners—sometimes, at his own home.  He served as a  personal chef to New Yorkers too, who wanted to elevate their intimate gatherings at their homes with farm-to-table meals. Because of this he is the perfect guide to lead you on this culinary journey.

With some guidance from this noted chef, you can prepare a special dinner for your loved one that is not only romantic, but a memory for keeps.

From fancy buffets to candle-lit dinners, couples are never running out of ways to mark Valentine’s Day. But if you’re looking to go beyond the usual wine and dine, consider doing something new with your loved one to strengthen bonds and deepen your connection. 

Cupid’s Cooking Class for Two

On February 15, 2020, The Maya Kitchen opens its doors to couples who are looking for a unique, exciting Valentine’s Day activity by offering Cupid’s Cooking Class for Two with real-life couple and chefs, Edouard and Sabrina Guillaud-Rollin. 

At this class, Chefs Edouard and Sabrina teach how couples can work together and create their own impressive, date-worthy meal that includes Chorizo Croquettes with Paprika Aioli; Mushroom Soup and Garlic-Parsley Croutons; Tomato and Prawn Risotto; and Roast Pork Loin with Rosemary, Apples, and Baby Potatoes. A classic Chocolate Lava Cake with Vanilla Sauce then rounds out this special Valentine’s Day meal. 

Both Chefs Edouard and Sabrina have impressive culinary experience. Chef Edouard is the executive chef of Le Bistrot du Quai in Burgundy, France. Chef Sabrina has been a long-time culinary instructor at The Maya Kitchen. And it was their shared passion for cooking that brought them together. They met at work in a Michelin-starred restaurant in France in 2016. After over two years of a long-distance relationship marked by frequent flights to Manila and France, they tied the knot and now have a baby boy.

Chefs Edouard and Sabrina may have come a long way, but cooking remains to be an important part of their relationship. Whether at home in France or on vacation in the Philippines, they continue to enjoy cooking for one another and for their families and friends. 

With the expert guidance of the Guillaud-Rollins both on cooking and love, a day of cookery at The Maya Kitchen with your other half yields not only an impressive meal for two but also a secret ingredient to taking the romance up a notch.  

If you’d like to join the special workshop, send a message to The Maya Kitchen’s Facebook page or call (02) 8892-1185.

It’s only 3,500 PHP per couple.

Like and follow The Maya Kitchen on Facebook and Instagram @TheMayaKitchen1 and follow us on Twitter @TheMayaKitchen.

Learn great recipes at www.themayakitchen.com. If you want to take your baking and cooking skills up a notch check out Maya Kitchen’s course offerings at the website, e-mail  contactus@themayakitchen.com, or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8892-1185 or 8892-5011 local 108 or +63929 679 6102. 

This is a press release distributed by BUENSALIDO & ASSOCIATES PUBLIC RELATIONS

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