Home Cooking: Four Seasons Hotel Best Recipes You Can Do At Home - a Romantic meal for two - Four Seasons Minestrone alla Milanese with Strawberry Pie

I've certainly had a lot of positive feedback on my Famous Restaurant Recipes you can do at home. Chili's Grill & Bar - Chick-fil-A - Olive Garden - Boston Market - Red Lobster.

Recently had an email from Marion S, who said, "I loved your recipes for a romantic dinner. Do you have more? From a more up-scale restaurant?"

OK - You can't get more upscale than the Four Seasons dining room.

The story of Four Seasons Hotels and Resorts, which opened its first hotel in 1961, is a tale of continual innovation, remarkable expansion and a single-minded dedication to the highest of standards. The Canadian-based company has, for nearly 50 years, transformed the hospitality industry by combining friendliness and efficiency with the finest traditions of international hotel-keeping. In the process, Four Seasons has redefined luxury for the modern traveller.

The Four Seasons kitchens have attracted some of the best chefs from around the world. Simple but fine dining has been their goal.

So - here we go again: You've met someone special - maybe through friends - maybe on one of those Romance relationship sites like eHarmony or WUVING.com - and you want to whip up a truly romantic dinner!

You're looking for some great romantic dinner recipes to sweep that special guy or girl off his or her feet.

Here is an elegant - but simple - meal you can prepare at home with that fantastic Four Seasons flair:

--Four Seasons Minestrone alla Milanese--

1/4 cup olive oil

1 cup finely chopped onion

1 cup finely chopped leek, white and light green parts

1 cup finely chopped celery

2 cups finely chopped carrots

2 cups finely chopped cabbage (preferably Savoy)

1 cup green beans cut into 1/2-inch lengths

2 cups of 1/2-inch cubes of peeled boiling potatoes

1/2 cup finely chopped prosciutto

1 cup of 1/2-inch cubes of unpeeled zucchini

1 cup chopped rinsed fresh stemmed spinach

2/3 cup chopped fresh or canned tomatoes

1/2 cup tomato sauce

6 cups chicken broth

3/4 cup rice (preferably short grain Arborio)

2 cups canned cannelini beans

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

2 tablespoons olive oil

1/4 cup minced fresh parsley

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper

Grated Parmesan for garnish, optional

 In a large stock or soup pot, over medium heat, heat the olive oil. Add the onion, leek, celery, carrots, cabbage, green beans and potatoes and stir for 2 minutes.

 Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and stir for another 2 minutes.

Add the chicken broth, bring to a boil and simmer, covered, over low heat for 15 minutes.

Add the rice and beans, and simmer, uncovered for 15 minutes or until the rice is tender. Remove the soup from the heat.

In a small skillet saute the rosemary in the olive oil for 30 seconds. Add this to the soup along with the parsley and cheese. Season with salt and pepper to taste and serve immediately. Garnish with more cheese if desired.

--Four Seasons Crab Cakes--

2 pounds jumbo lump crabmeat

1/2 pound fresh codfish fillet

1/2 to 1 cup heavy cream

1 tablespoon Dijon mustard

2 teaspoons sesame oil

2 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

2 tablespoons basil, julienned

Salt and pepper to taste

Juice of 1/2 lemon

Olive oil for sauteing

Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.

Place this mousse in a metal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.

Finish by baking in a 450-degree oven for 4 to 5 minutes.

Save the extra for a late night snack!

--Four Seasons Strawberry Pie--

1 cup All Purpose Flour

1/4 tsp. salt

3/4 stick butter

1 1/2 Tbsp. shortening

1/8 cup Ice water

Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds.

Wrap and chill for an hour. Remove from refrigerator, and let stand 15 minutes before rolling. You can double this up for a top and bottom crust.

Filling:

1 cup Sugar

3 Tbsp. Corn Starch

1 pint Strawberries

1 12 oz. can 7-UP (Yes, 7-UP - it works!)

Whipped cream.

In a medium sized sauce pan combine sugar, cornstarch, and 7-UP until creamy.

Cook over a medium to a medium high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring.

Wash, and cut strawberries into quarters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell.

Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.

And that's everything you need to create a Romantic Four Seasons Dinner for Two!

Bon Appetit!

- Brian Alan Burhoe brianalanburhoe.com.