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Using only fresh ingredients, Jeremy Sewall has crafted a comfort cuisine of home-style cooking that is sure to delight your Valentine. Join him for a live webcast on how to feed your lover.
Previously recorded audiocast and slide-show presentation with cooks Jeremy and Lisa Sewall, featuring their recipes for red lentil and spring onion soup with baby spinach, golden brown sea scallops, and free-form apple tart with whipped cream garnish.
The link between food and family has always been strong for Jeremy Sewall, chef at the Lark Creek Inn, so fostering an atmosphere of teamwork among the staff is one of his most important responsibilities: "I want to get everyone involved so they feel they're part of a team and what they're doing is special. I believe it's important to teach something new to everyone every day, including myself."
It was only natural that Jeremy Sewall wound up at the Lark Creek Inn, which showcases seasonal farm-fresh American cuisine. Surrounded by towering redwoods, the atmospheric yellow house (built in 1888) is a thorough delight from its entryway gardens to its stone-floored sun porch. Out back, an umbrella-shaded, and heat-lamp warmed garden beside a meandering creek is the perfect spot for lunch, Sunday brunch or summertime dinner. A wood-burning brick oven is the focal point of the main dining room, where a glass ceiling lets the outdoors in.
Seared Sea Scallops, Curry Braised Leeks, Blood Orange Sauce (serves 2)
10 ounces fresh sea scallops
4 leeks, (white only) wash and slice in rounds
18 blood oranges
1 tablespoon curry powder
1/2 cut cooked jasmine rice
2 tablespoons canola oil
1/2 cup vegetable broth
Salt and Pepper to taste
Juice 16 of the blood oranges and simmer until the juice is the consistency heavy cream, it should yield about 4-6 tablespoons. Remove the rind of the other two oranges and cut segments. In a heavy bottom saucepan, heat the vegetable broth and add the leeks, simmer until soft. Add the curry and cook for 2 minutes over a low heat.
Season the scallops with salt and pepper. Heat the canola oil in a saucepan and sear the scallops on both sides for about 4 minutes a side.
In the center of the plate, place the leeks and the jasmine rice. Place the scallops on top and pour the blood orange sauce around. Place the orange sections around and serve.
Red Lentil and Spring Onion Soup with Organic Baby Spinach (Serves 4)
1.5 cups red lentils, rinse with cold water
3.5 cups vegetable broth
4 spring onions wash and slice
1 clove garlic, minced
2 tablespoons fresh chopped parsley
1 head fennel, small dice
2 cups loose packed baby spinach
1 tablespoon lemon juice
1tablespoon olive oil
Salt and pepper to taste
In a heavy bottom saucepan, heat the olive oil until lightly smoking, add diced fennel and cook for 30 seconds stirring frequently. Add the spring onions and the garlic and cook for another 30 seconds. Stir in the lentils and add the vegetable broth, simmer over a low heat until the lentils are tender. Stir in spinach and parsley. Season with salt, pepper and lemon juice. Serve at once.
Free-Form Apple Tarts with Vanilla Whipped Cream
For the crust:2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cut into pieces
6 tablespoons ice water
For the filling:1/2 tablespoon ground cinnamon
2 tablespoons sugar
1/8 teaspoon ground cloves
2 tart baking apples, such as Fuji apples
2 tablespoons fresh lemon juice
Whipped Cream, for garnish
Mix the flour and salt in a food processor. Add the cold butter and cut them into the flour until it resembles coarse meal. Do not over process. Transfer the mixture to a bowl, make a well in the center, add the ice water, 2 tablespoons at a time, and mix with a fork until the mixture comes together in a ball. Wrap the ball in plastic and chill for at least 1 hour.
Preheat the oven to 350 degrees F.
For the filling, mix together the cinnamon, sugar, and cloves. Peel and core the apples, cut them into thin slices, and toss the slices in the lemon juice and then in the sugar mixture.
Cut the dough in half and roll out into two 1/8- to 1/4 inch-thick circles about 8-10 inches across on lightly floured cutting board. Place the circles on a greased baking sheet. Spoon half of the filling in the center of each dough circle. Fold the edges of the dough over the apples, leaving a 1- to 1 1/2-inch circular opening at the center. (This is free form.) Bake until the apples are tender and the crust is golden brown, about 20 minutes. Remove from the oven and let cool for 4 to 5 minutes. Serve hot, warm, or at room temperature.
To serve, slide the tarts onto pretty dessert plates and top with vanilla-flavored whipped cream.
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