By Molly Trotter/KTVL.COM

MEDFORD, Ore. -- Valentines Day can become expensive with flowers, chocolates and dinner. 38 Central Restaurant & Wine Bar wants to offer a dinner for two that is budget friendly.

The restaurant is offering a Valentines Day special that includes dinner for two for $30 and $50.

But for those looking to spend Valentines Day dinner at home this year, Executive Chef and Owner, David Graham has prepared an easy and healthy recipe for the special occasion.

A Valentine Dinner for two recipe:

FOR SOLE:
2-4 Fresh Dover Sole Fillets, cut in half lengthwise
Buttered ramekin
Salt/Pepper
Splash White Wine
½ Lemon

FOR RISOTTO:
1 Shallot, diced
2ea Hearts of Palm, cut into rounds
3 ea Artichoke Hearts (can be marinated)
3 Stems from Red Swiss Chard (cut leaves off and reserve for other dishes)
¾ stick unsalted butter
1½ cups white wine
1 teaspoon olive oil
3 cups chicken (or vegetable) stock
1 1/3 cups carnaroli or arborio rice
¼ cup Parmesan, grated
Ground white pepper

FOR COULIS:
1 Cup Sweet Peas (Spring Peas, or Frozen Grade A Peas)
8 Fresh Mint Leaves
1 clove Garlic, Mashed
Water
3 Tablespoon White Wine Vinegar
Salt/Pepper

PREPARATION- DOVER SOLE:
Lay Sole halves flat, sprinkle with a touch of salt & pepper
Roll Sole from thin end to thicker end so they look a bit like a rose when stood on end
Place rolled Sole into buttered ramekin so they touch (place them on end and allow to touch the
buttered sides of ramekin – you can put a toothpick through rolled up sole if needed to keep shape,
but remove before serving!)
Squeeze Lemon and splash of wine over sole, set to side.
Turn oven on to 400 degrees

RISOTTO:
In the mean time, get a heavy pot and add olive oil and butter. Turn heat to medium high and put
shallot, hearts of Palm, Artichoke and Swiss Chard stems into pot. Stir and add Rice into pot,
stirring to mix. Add wine to rice and stir constantly until most of the moisture is absorbed, then
add heated stock one ladle at a time, allowing each ladle full of liquid to cook down before adding
the next. Keep adding until the rice is “al dente” (take a bite and the rice should be firm but
cooked). Lower heat and stir in Parmesan cheese. Take off heat and let rest while you make
Coulis.

COULIS:
In a blender put peas, mint, garlic, vinegar and a splash of water. Puree on high speed and add a
touch more water as needed to create a liquid (but not too much water, you want a thick sauce!)
add salt/pepper to taste, the pulse blend again.

PRESENTATION:
Put Sole in hot oven and let bake for 5 – 7 min. Until Done
As sole cooks, rub butter into a shallow ramekin or cup then fill cup with hot risotto and smooth
off. Put the ramekin full of rice in the center of your service plate upside down (you can put plate
upside down over the rice cup, then holding both, flip plate right side up so Rice cup is upside
down and holds onto plate. Keep ramekin/cup on rice till ready for sole to keep rice warm)
Using a squeeze bottle or spoon, pour Coulis around ramekin of rice. Tap the bottom of the rice
cup, and gently lift off the ramekin/cup. Take Sole from oven and gently place sole “Roses” on top
of Risotto.

Start with a small green salad and chocolate truffles & strawberries for dessert, and enjoy!
Pair a nice glass of Champagne or dry white wine with your “Hearts & Soul”, light a candle and
play some soft music to create a special night!


For more information on 38 Central and it's Valentines Day specials, visit http://38central.net/.
Cut Valentines Day costs