■CHEF'S love CORNER potion Are you cooking for your special lady or man this Valentine’s? If so, you better be thinking “magic love potion” this February because food is the best way to anyone’s heart. But what does it take to create that memorable, life-changing meal, one that cupid himself must have cooked up just for you two, because at first bite your special someone will be overcome with mindless feelings of attraction for you? I’ve got a recipe that will work for any couple. As a chef, I’m personally responsible for hundreds of happy couples who’ve decided to have their special romantic dinner, engagement or first dates in my restaurant. I have a lot of pressure on me to make sure the stars are aligned with the most perfect meal for the two lovers, and I’ve got lots of happy couples to prove it worked on them. Or maybe it’s all just a coincidence. I guess you’ll have to find out for yourself? When you prepare this dish, think of how much you will both enjoy it, how happy you will be to serve it and how delicious it will be. Half of the recipe is in your desire and trust for this “potion” to work. Though some of these ingredients might be hard to get or expensive, it’s worth the trouble! Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC www.bearnyc.com www.ChefNatasha.com The “Love Potion” 4oz avocado oil - (for it’s sensual texture) .5 oz saffron - (it contains crocin, an aphrodisiac) 1 teaspoon of light wild flower honey - (honey is used in ancient Kama Sutra to activate sexual vigor) 4 almond leaves - (the aroma in the leaves and flowers of almonds is considered to be a strong aphrodisiac) ½ teaspoon of brandy or orange liqueur Combine all ingredients in a bowl and whisk together rapidly. Keep overnight on a shelf in a closed jar or bottle. The dish (Makes enough for 2 people 2 dishes, or 1 share plate) ½ cup crushed almonds 6 Diver Sea Scallops ½ cup wildflower honey 1 large japanese eggplant 1 cup AP flour 1 tablespoon of butter 1/2 cup heavy cream 1 tablespoon of soy oil or vegetable oil Salt and pepper for seasoning Fresh mint Directions: Pre-heat the oven to 450 degrees. Wash and dry the scallops, remove the muscle. Dip one side of the scallop into the honey, then into crushed almonds, forming a crust. Place all the scallops, crust facing up, into a non-stick frying pan. Add the butter. Season lightly with salt and pepper. Add a lemon, sliced into quarters. Roast together for about 10 minutes. Slice the eggplant into ½ inch circles, dredge in flour, salt and pepper, and lightly fry in oil. Drain the oil. Place the eggplant on a serving platter. Place the Scallops on top. Add the cream to the roasting pan and mix with the roasting juices over a medium heat until a sauce forms. Pour the sauce over the dish. Decorate with fresh mint. Drizzle with the “love potion” (about 1 tablespoon). Fall in love. CHEF NATASHA POGREBINSKY
LIC022016
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