Last modified: Friday, February 15, 2008 12:02 PM EST Chef Jeremy Ewing-Chow makes Scallop Gratin with Shitake Mushrooms Baked in Puff Pastry Hearts at Russell Morin's Fine Catering in Attleboro. (Staff photo by MIKE GEORGE) Attleboro chef has recipes for romance BY SUSAN LaHOUD / SUN CHRONICLE STAFF ATTLEBORO - Want to cook up some romance this Valentine's Day? Chef Jeremy Ewing-Chow of Fine Catering by Russell Morin, headquartered in Attleboro, offers these recipes to stir up something at the table for two at home. Drink to Each Other This is an obvious pick, said Ewing -Chow, because champagne, by tradition, is for special occasions. Adding the pomegranate adds a reddish hue in the spirit of the holiday. "Some people don't like champagne, but the pomegranate also sweetens it up and you really can't say no," he said. Blushing Pomegranite-Champagne Cocktail 1 oz. Pom Pomegranite Juice 4 oz. chilled champagne In a champagne flute, pour in the pomegranite juice. Top with champagne. The Main Affair "Chateaubriand is just a fancy word for the center cut of tenderloin of beef served for two," so don't let it intimidate you, said Ewing-Chow. "It's something kind of romantic to cook, bring to the table, slice and plate, like at a fancy restaurant." "It makes the night feel special." Dry-Rub Roasted Chateaubriand for Two with Glazed Cipollini Onions and Blue Cheese Butter For the Blue Cheese Butter: 2 tbsp. unsalted butter 3 tbsp. good quality blue cheese Salt and pepper to taste Place butter and crumbled cheese in a small bowl and allow to come to room temperature. Using a fork, mix together until just combined (the cheese should be chunky) and season to taste. Cover and set aside. For the dry rub and Chateaubriand: 1 1/4 cup coarsely ground peppercorn mélange 1 tbsp. ground coriander 1 tbsp. brown sugar 1/4 cup kosher salt or flaky, gourmet sea salt such as Maldon 1 1/2 pound center-cut filet mignon roast 1/4 cup vegetable oil Combine all of the ingredients for the dry rub in a bowl. Rub roast with vegetable oil and liberally apply seasonings. Place in a baking or roasting pan just large enough to hold the roast and set aside at room temperature for 30-45 minutes. Hint: Use this time to prepare the cipollini onions, see recipe below. Preheat oven to 400°. Place meat in oven and roast until an instant read thermometer registers 125°-130° degrees. Cover the roast loosely and let rest for 10 minutes before slicing. For the Cipollini onions: 6-8 medium sized cipollini onions, pealed. 2 tbsp. unsalted butter Salt and black pepper to taste 2 tbsp. brown sugar or maple sugar, if available 3 tbsp. red wine Melt the butter in a heavy sauté pan over medium-high heat. Add onions and season with salt and pepper. Cook on one side until nicely browned, about 5 minute, being careful not to burn. Turn, sprinkle with brown sugar, and cook an additional 3-5 minutes. Add the red wine and simmer until wine just about evaporates and becomes thick. Add a bit more sugar at this point if desired. On the side These roasted potatoes are easier than going mashed, Ewing-Chow said. You can get the small creamer potatoes at any market and instead of cutting and boiling, you can just roast them. "The asparagus is as simple as putting it in the microwave." Salt-Roasted Baby Creamer Potatoes These tiny potatoes are perfect for this recipe because they don't need to be peeled or cut into bite size pieces. This ensures a moist and tender potato with a salty roasted skin. Del Campo sells baby red and Yukon creamer potatoes at local supermarkets, either will work. Look for them in small, mesh bags. Serves 5-7 as a side item 2 pounds baby creamer potatoes 3 tablespoons olive oil 1 tablespoon gourmet sea salt or kosher salt Preheat oven to 375 degrees. Wash and dry the potatoes, toss with olive oil and salt. Spread the potatoes evenly on a baking sheet or cast iron pan being careful not to over-crowd them. Place in oven After about 15 minutes, open the oven and gently mix the potatoes around. Roast for another 15 minutes or until a skewer easily pierces the largest potato. Steamed Asparagus with Lemon Serves 2 1/2 lb. trimmed Asparagus spears 2 Tbsp. olive oil Salt and pepper to taste 1 teaspoon finely grated lemon zest 1. Toss asparagus with oil, zest, salt, and pepper. 2. Place on a microwaveable plate, sprinkle with a few tablespoons of water and cover tightly with plastic wrap. 3. Microwave on high 3-5 minutes or until you see steam build up inside the plastic wrap. 4. Let rest a few minutes before removing plastic wrap. 5. Serve immediately. Sweets for the sweet "This is just a classic," said Ewing-Chow. "And it's simple." Strawberry and Cream Puff Pastry Crescents 1/4 cup cream cheese, room temperature 1/4 cup light brown sugar 2/3 cup strawberries, coarsely chopped 8 pieces Danish dough, at least 3" squares 2 tbsp. melted butter Preheat oven to 350° 1. Blend cream cheese with the brown sugar until smooth. 2. Gently fold in strawberries. 3. Place the Danish dough on top of a 3-inch half-moon dough press*. 4. Place approximately one heaping tablespoon of the filling in center of the dough press. 5. Fold over dough press and push down firmly to crimp the edges securely. 6. Repeat for the remaining pastry. 7. Place pastries on a non-stick pan, brush with butter, and bake for 15-20 minutes or until golden brown. 8. Serve with vanilla ice cream and sliced strawberries. 9. Garnish with sprigs of fresh mint and a generous dusting of powdered sugar. *available at kitchen supply stores.