KANSAS CITY, MO — Valentine’s Day is just two days away, and if you haven’t made plans yet, we have a great idea for you: enjoy a romantic night for two at Corvino Supper Club and Tasting Room. But, if you are looking to stay in and make a delicious meal for your loved one, Christina and Chef Michael Corvino have a treat from their restaurant you can cook up at home, and what wine to drink with it.
Seaweed & Chive Donuts with Trout Roe & Cream
Donuts
1 T yeast
1# bread flour
2 oz sugar
½ TB salt
4eggs
2½ oz water, warm
2 ½ oz milk, warm
* beat with paddle on medium until all dough is wet, add eggs in parts- not all at once
.5# butter, cubed
1/3 c chives, cut ½ in
1/3 c dried wakame seaweed
* add butter 1 cube at a time, mixing between each addition
* after butter is incorporated, mix on paddle for 6 mins
* switch to hook, knead for 8 mins more (add chive and wakame for the last minute)
* place into a greased container, into the fridge, wrap tightly with plastic, pressing atop dough, rest over night
* on a lightly flowered surface with a rolling pin roll ½ inch thick, cut 1 inch by 1 inch, proof at room temp for 1-2 hours, until doubled in volume
* freeze until ready to fry
* deep fry at 350 degrees for 2-4 minutes, until golden brown and cooked through, season right away with kosher salt
Trout roe & cream
4 oz crème fraiche
2 oz sea trout roe
* Lightly whip crème fraiche by hand just until it holds a peak. Fold in trout roe and chill until use.