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Recipe Wednesday: Romantic meal for two

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Valentine's Day is just around the corner -- and what better way to show someone you love them than by cooking up some delicious food.

Shannon Smith stopped by the Spring House in Winston-Salem Wednesday for some cooking tips.

Here are a few recipes:

1) Romaine with Goat Cheese Souffle

1/2 cup butter
1/2 cup flour
4 cups milk

7 ounces goat cheese + additional crumbled goat cheese
4 tablespoons grated Parmesan
6 tablespoons parsley, chopped
4 tablespoons thyme, chopped

6 egg yolks
8 egg whites

Preheat oven to 350. Melt the butter - add flour and stir to combine. Cook for 2 minutes. Add milk and continue to cook for 5-7 minutes. Remove from heat and add cheeses and herbs. Transfer the mixture to a bowl and add the egg yolks. Chill. In another bowl beat the egg whites until firm peaks. Fold whites into cheese mixture. Pour souffle batter into ramekins, filling 3/4. Bake in a water bath for 40+ minutes.

2) Chef Grandinetti’s Skillet Cornbread

1 cup yellow cornmeal
½ cups flour
1 teaspoon salt
2 Tablespoon brown sugar
1 Tablespoon baking powder
1 cup buttermilk
½ cups milk
2 eggs
½ teaspoons baking soda
¼ cup shortening

Oven = 450 degrees.
Combine dry ingredients. Combine buttermilk, milk, and egg. Stir GENTLY with a fork until combined. Add shortening to batter. Bake 30 minutes. Enjoy!

3) Paella

½ Chicken (cut into 5 pieces) + Dr. Brownstone’s Funky Cold Medina Spice Rub

½ cup Chorizo
1 Jalapeno, whole

1 Onion, minced
3 Garlic Cloves, minced
½ each Red & Green Pepper, small dice

1 cup Cherry Tomatoes, cut 1/2
2 Tbsp. Brown Sugar

2 cups Short Grain Rice
3 cups Chicken Stock

< 1 tsp.Saffron
.5 Tbsp. Cumin, toasted + grind
.5 tsp. Coriander, toasted + grind

1 dozen Mussels
8 each Gigantic Shrimp

2 each Lobster Tails, split

½ cup Sweet Peas
Parsley, chopped
Lemon, wedges

Heat EVOO. Saute Chorizo & Jalapeno 5-7 minutes – reserve. Utilize SPICY OIL to brown chicken pieces - reserve. Cook Onions, Garlic, & Peppers 10-12 minutes. Add Cherry Tomatoes & Brown Sugar. Add rice. Add chicken stock & bring to a simmer. Add reserved Chorizo & Chicken pieces. Add Saffron, Cumin, & Coriander. Add Mussels & Shrimp. Allow to cook undisturbed for 10-12 minutes. Add the Lobster Tails – cook an additional 5-6 minutes. Add Sweet Peas, Parsley, & Lemon. Allow to rest 5-7 minutes. Enjoy!

4) Spring House Signature Bread Pudding

24 ounces day old bread cut into ¾” cubes
2 pint half and half
2 cup heavy cream
1/2 cup sugar
1/2 cup butter, melted (plus more for pie plate)
1/2 teaspoon pure vanilla extract
1/2 cup honey
2 each egg
1 teaspoon ground cinnamon
Pinch ground ginger
Pinch ground nutmeg
Pinch ground cloves

Cut bread into 3/4 inch cubes. In a large sauce pan, combine half and half, heavy cream, sugar, butter and vanilla. Place the saucepan on low heat and add the honey slowly. Whisk together and bring to a low simmer, be careful to not boil. In a small bowl whisk the egg, add a small amount of the warm cream and whisk to incorporate.

Next, return the egg mixture to the pot. Whisk in cinnamon, ginger, nutmeg and cloves. Place bread in a large mixing bowl and pour the custard over. Let stand 30 minutes, so that the bread can absorb the custard. Bake at 325 F until a toothpick inserted comes out clean, approximately 30 minutes.

5) Pecan & Brown Sugar Streusel

1 cup pecans
.25 cup brown sugar
.25 cup flour
.25 tsp. salt
1.5 oz. butter

Chocolate Kahlua Sauce:
1 1/2 cups firmly packed light brown sugar
3/4 cup butter
3/4 cup heavy cream
2 teaspoons Kahlua

Cook brown sugar and butter in a heavy 2-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter is melted and mixture is smooth. Gradually stir in whipping cream.

Bring mixture to a boil over medium heat, stirring constantly; boil, stirring constantly, 3 minutes. Remove from heat; stir in Kahlua. Cool 10 minutes before serving.

Crème Anglaise:
1 cup heavy cream; 2 tsp. vanilla; 4 yolks; 1/3 cup sugar