Posted 2:04 am Wednesday, February 08, 2012
Creating Valentine's Day Recipes With Chef Simon Webster
By CHRISTINE GARDNER
Food Editor
The narrow road winds through the piney woods and into a valley. Coming around the curve, the sign appears — Sabor a Pasion Country House and Bistro is located south of Tyler, off of Highway 155, about 10 miles north of Palestine.
Turning into the long drive, the horse pasture is on the right as you drive up the hill, and curve around the side of the main house. Up ahead, you get a glimpse of the vineyard and the cypress trees growing around the pergola.
This tucked-away haven is the culinary inspiration of Chef Simon Webster, and is a multi-purpose facility that functions as a restaurant, bed and breakfast, special event venue and future winery.
Food Editor
The narrow road winds through the piney woods and into a valley. Coming around the curve, the sign appears — Sabor a Pasion Country House and Bistro is located south of Tyler, off of Highway 155, about 10 miles north of Palestine.
Turning into the long drive, the horse pasture is on the right as you drive up the hill, and curve around the side of the main house. Up ahead, you get a glimpse of the vineyard and the cypress trees growing around the pergola.
This tucked-away haven is the culinary inspiration of Chef Simon Webster, and is a multi-purpose facility that functions as a restaurant, bed and breakfast, special event venue and future winery.
Sabor a Pasion means "passion for flavor" and through both name and reputation, the food Webster serves possesses a romantic flair. Agreeing to collaborate on recipes for Valentine's Day, Webster was excited about the opportunity to share his style of cooking with readers.
“Watching people's faces when they eat my food and seeing how happy it makes them is what inspires me,” Webster said. “Creating these recipes and sharing them with people so they can have a lovely, romantic dinner at home has been a lot of fun.”
Born in England and raised in New Zealand, Chef Webster has traveled the world but now considers the 26 acres that make up Sabor a Pasion, home to his business and dreams.
“When I first walked up the long curved drive it just felt comfortable. It was so different than anything I had looked at & it was inviting. It just welcomed me in,” Webster said.
“It was originally just a ranch house and I walked inside and started to envision how I would change all of it,” Webster said. “I turned the room off the carport into a commercial kitchen and the carport into a dining room. Within eight weeks I was open and had a 35 seat restaurant with two bed and breakfast rooms.”
“Watching people's faces when they eat my food and seeing how happy it makes them is what inspires me,” Webster said. “Creating these recipes and sharing them with people so they can have a lovely, romantic dinner at home has been a lot of fun.”
Born in England and raised in New Zealand, Chef Webster has traveled the world but now considers the 26 acres that make up Sabor a Pasion, home to his business and dreams.
“When I first walked up the long curved drive it just felt comfortable. It was so different than anything I had looked at & it was inviting. It just welcomed me in,” Webster said.
“It was originally just a ranch house and I walked inside and started to envision how I would change all of it,” Webster said. “I turned the room off the carport into a commercial kitchen and the carport into a dining room. Within eight weeks I was open and had a 35 seat restaurant with two bed and breakfast rooms.”
About a year later he realized he was missing out on larger parties so he built a ballroom that holds 200 people with a wrap-around deck and a panoramic view of the back field.
It took about 6 months to build the ballroom and then I started working on the vineyard in the back field,” Webster said. He had never considered becoming a winemaker but the property leant itself to this expansion.
“It's just a total package, the food, bed and breakfast, restaurant, ballroom and vineyard made it complete,” Webster said. “It has a nice ambience all around it.”
In 2010 Webster planted 740 grape vines consisting of Lamanto and Blanc Du Bois, a red and white varietal that is resistant to disease that is prevalent to this area. Later next year he should be ready to begin production under his own private wine label.
Webster has owned the property since 2004 and watched it steadily grow over the last eight years. Currently, most of his reservations are for special events that include rehearsal dinners, weddings, and corporate dinners. He also plans several themed dinners each month that include dance lessons, art education, men's steak night and ladies' pasta night.
It took about 6 months to build the ballroom and then I started working on the vineyard in the back field,” Webster said. He had never considered becoming a winemaker but the property leant itself to this expansion.
“It's just a total package, the food, bed and breakfast, restaurant, ballroom and vineyard made it complete,” Webster said. “It has a nice ambience all around it.”
In 2010 Webster planted 740 grape vines consisting of Lamanto and Blanc Du Bois, a red and white varietal that is resistant to disease that is prevalent to this area. Later next year he should be ready to begin production under his own private wine label.
Webster has owned the property since 2004 and watched it steadily grow over the last eight years. Currently, most of his reservations are for special events that include rehearsal dinners, weddings, and corporate dinners. He also plans several themed dinners each month that include dance lessons, art education, men's steak night and ladies' pasta night.
Simon Webster, chef and owner of Sabor a Pasion Country House and Bistro
“In the summer we have concerts in the vineyard and when the vines get a little taller will start Tuscan dinners in the vineyard,” Webster said.
Trained in New Zealand at the City and Guilds of London, he returned to England in 1984 and worked in several restaurants before opening his own place in Derbyshire. For eleven years he ran Simon's Café & Bistro before becoming an in-flight chef for British Midland, an airline that catered to business class transatlantic passengers travelling from Manchester to Washington D.C. or Chicago. This is what led Webster to the United States and Palestine, Texas.
“Palestine is in the middle of the golden triangle that makes up Dallas, Houston and Austin. You'd be surprised how many people come through here or own second homes in this area,” Webster said.
Because he does outside catering and events the restaurant and dining room are only available by reservation but can accommodate small or large parties.
His cuisine is European with a New Zealand flair inspired by seasonal ingredients. It represents a rustic elegance, classic cooking techniques and produce and meat available through local farmers and ranchers.
“My menu changes nightly depending on the season, the inspiration and the farm to table concept,” Webster said.
Well-known for the New Zealand dessert Pavlova, Webster enjoys cooking all types of food but favors baking and desserts.
“Pavlova is a lovely dessert made from baked egg whites and topped with fresh cream and berries. The light, airy texture makes it perfect for warm temperatures,” Webster said. “It's a very visual dessert. People see it and aren't sure what it will taste like or what they are getting and then they taste it and they're amazed.”
Trained in New Zealand at the City and Guilds of London, he returned to England in 1984 and worked in several restaurants before opening his own place in Derbyshire. For eleven years he ran Simon's Café & Bistro before becoming an in-flight chef for British Midland, an airline that catered to business class transatlantic passengers travelling from Manchester to Washington D.C. or Chicago. This is what led Webster to the United States and Palestine, Texas.
“Palestine is in the middle of the golden triangle that makes up Dallas, Houston and Austin. You'd be surprised how many people come through here or own second homes in this area,” Webster said.
Because he does outside catering and events the restaurant and dining room are only available by reservation but can accommodate small or large parties.
His cuisine is European with a New Zealand flair inspired by seasonal ingredients. It represents a rustic elegance, classic cooking techniques and produce and meat available through local farmers and ranchers.
“My menu changes nightly depending on the season, the inspiration and the farm to table concept,” Webster said.
Well-known for the New Zealand dessert Pavlova, Webster enjoys cooking all types of food but favors baking and desserts.
“Pavlova is a lovely dessert made from baked egg whites and topped with fresh cream and berries. The light, airy texture makes it perfect for warm temperatures,” Webster said. “It's a very visual dessert. People see it and aren't sure what it will taste like or what they are getting and then they taste it and they're amazed.”
Orzo With Spinach & Pine Nuts
ORZO WITH SPINACH & PINE NUTS
INGREDIENTS
1 tablespoon butter
2 cloves garlic
2 tablespoons pine nuts
1 cup orzo
1 cup fresh spinach
1/2 lemon
DIRECTIONS
Prepare orzo according to package directions, drain and set aside. Melt the butter in a saute pan and add the garlic and pine nuts. Sauté over medium heat until slightly toasted being careful not to burn. Add the orzo to the pan. Stir in the spinach and lemon juice. Remove from heat and cover. Allow the spinach to wilt for a couple of minutes. Season with salt and pepper and serve.
Recipe by Simon Webster & Christine Gardner
1 tablespoon butter
2 cloves garlic
2 tablespoons pine nuts
1 cup orzo
1 cup fresh spinach
1/2 lemon
DIRECTIONS
Prepare orzo according to package directions, drain and set aside. Melt the butter in a saute pan and add the garlic and pine nuts. Sauté over medium heat until slightly toasted being careful not to burn. Add the orzo to the pan. Stir in the spinach and lemon juice. Remove from heat and cover. Allow the spinach to wilt for a couple of minutes. Season with salt and pepper and serve.
Recipe by Simon Webster & Christine Gardner
CHOCOLATE CARAMEL POTS DE CREME
INGREDIENTS
1 cup cream
1 cup milk
8 ounces chocolate
6 yolks
1/4 cup sugar
Pinch of salt
DIRECTIONS
Fill a 9x13 baking dish with 1 inch of water and place in a 350 degree oven. This water needs to be heated before you can place the pots de crème in the oven. Meanwhile, in a saucepan, heat cream and milk to a simmer. Place the chocolate in a bowl and pour the heated cream mixture over the chocolate. Whisk until completely combined. In another bowl whisk together yolks and sugar. Slowly pour the melted chocolate into the egg yolks while continuously whisking. Pour into buttered ramekins or a small heart shape mold. Place in the baking dish that is already in the oven. Cover the dish with foil and bake for 30 to 40 minutes until chocolate is set. Refrigerate for several hours or overnight. They can be served in the mold or turned out onto a plate. If unmolding run a small knife around the edge of the mold. Top with the caramel sauce and garnish with powdered sugar, seasonal berries and a sprinkle of salt.
Recipe by Christine Gardner
1 cup cream
1 cup milk
8 ounces chocolate
6 yolks
1/4 cup sugar
Pinch of salt
DIRECTIONS
Fill a 9x13 baking dish with 1 inch of water and place in a 350 degree oven. This water needs to be heated before you can place the pots de crème in the oven. Meanwhile, in a saucepan, heat cream and milk to a simmer. Place the chocolate in a bowl and pour the heated cream mixture over the chocolate. Whisk until completely combined. In another bowl whisk together yolks and sugar. Slowly pour the melted chocolate into the egg yolks while continuously whisking. Pour into buttered ramekins or a small heart shape mold. Place in the baking dish that is already in the oven. Cover the dish with foil and bake for 30 to 40 minutes until chocolate is set. Refrigerate for several hours or overnight. They can be served in the mold or turned out onto a plate. If unmolding run a small knife around the edge of the mold. Top with the caramel sauce and garnish with powdered sugar, seasonal berries and a sprinkle of salt.
Recipe by Christine Gardner
CARAMEL SAUCE
INGREDIENTS
1/2 cup brown sugar
1 cup cream
1/2 stick butter
1 teaspoon vanilla
Pinch of salt
DIRECTIONS
Place all ingredients in a saucepan and bring to a boil. Boil for three to five minutes and set aside to cool. Sauce can be refrigerated and reheated before serving.
Recipe by Simon Webster
1/2 cup brown sugar
1 cup cream
1/2 stick butter
1 teaspoon vanilla
Pinch of salt
DIRECTIONS
Place all ingredients in a saucepan and bring to a boil. Boil for three to five minutes and set aside to cool. Sauce can be refrigerated and reheated before serving.
Recipe by Simon Webster
CHICKEN WITH CHOCOLATE SAUCE
INGREDIENTS
2 large chicken breasts
1 tablespoon olive oil
1/2 cup slivered almonds, toasted
1 cup cream
1/2 teaspoon chicken bouillon powder
1/2 teaspoon almond extract
1/2 cup chocolate chips
1/2 cup cream cheese
1 small carton fresh raspberries
Chopped parsley, for garnish
DIRECTIONS
Rub chicken with salt and pepper. Heat oil in a sauté pan over medium heat. Sear both sides of the chicken until lightly browned. Remove from the pan and split the chicken 3/4 of the way through, horizontally across the middle. In a small bowl combine the cream cheese and raspberries. Reserve 10 whole raspberries for garnish. Spread cream cheese inside the chicken and bake for 10 minutes at 375 degrees or until cooked through. To make the sauce, add the cream to the pan that was used for the chicken. Heat the cream to simmering, add the bouillon powder and almond extract and scrape the bottom of the pan. Remove from the heat and stir in the chocolate. Place the chicken on a plate and drizzle with the sauce. Garnish with the toasted almonds, whole raspberries and chopped parsley.
Recipe by Simon Webster & Christine Gardner
2 large chicken breasts
1 tablespoon olive oil
1/2 cup slivered almonds, toasted
1 cup cream
1/2 teaspoon chicken bouillon powder
1/2 teaspoon almond extract
1/2 cup chocolate chips
1/2 cup cream cheese
1 small carton fresh raspberries
Chopped parsley, for garnish
DIRECTIONS
Rub chicken with salt and pepper. Heat oil in a sauté pan over medium heat. Sear both sides of the chicken until lightly browned. Remove from the pan and split the chicken 3/4 of the way through, horizontally across the middle. In a small bowl combine the cream cheese and raspberries. Reserve 10 whole raspberries for garnish. Spread cream cheese inside the chicken and bake for 10 minutes at 375 degrees or until cooked through. To make the sauce, add the cream to the pan that was used for the chicken. Heat the cream to simmering, add the bouillon powder and almond extract and scrape the bottom of the pan. Remove from the heat and stir in the chocolate. Place the chicken on a plate and drizzle with the sauce. Garnish with the toasted almonds, whole raspberries and chopped parsley.
Recipe by Simon Webster & Christine Gardner
Chocolate Covered Plantains
CHOCOLATE COVERED PLANTAINS
INGREDIENTS
2 plantains
1/2 cup chocolate
Oil for frying
DIRECTIONS
Peel the plantains and thinly slice lengthwise. Heat 1/2 inch of oil in a sauté pan. Fry the plantains until crisp and let drain on a paper towel. Over a double boiler or in the microwave melt the chocolate. Using a basting brush, lightly coat the plantains with the chocolate. Refrigerate for 20 minutes to allow chocolate to set. Garnish with powdered sugar.
Recipe by Simon Webster & Christine Gardner
2 plantains
1/2 cup chocolate
Oil for frying
DIRECTIONS
Peel the plantains and thinly slice lengthwise. Heat 1/2 inch of oil in a sauté pan. Fry the plantains until crisp and let drain on a paper towel. Over a double boiler or in the microwave melt the chocolate. Using a basting brush, lightly coat the plantains with the chocolate. Refrigerate for 20 minutes to allow chocolate to set. Garnish with powdered sugar.
Recipe by Simon Webster & Christine Gardner
SWEET POTATO HONEY CAKES
INGREDIENTS
2 sweet potatoes, peeled
1/2 cup green onion, chopped
2 tablespoons honey
1/2 teaspoon nutmeg
1 egg white
2 tablespoons bourbon
Salt and pepper, to taste
Flour for dusting
DIRECTIONS
Cut potatoes into fourths and boil until fork tender. Drain completely and let potatoes dry. In a large bowl mash the potatoes and add the remaining ingredients. Refrigerate for 15 minutes to cool. Add some flour to a board and roll the potatoes into a long thick cylinder. Slice into 2-inch patties and dust with flour to keep from sticking. Add enough oil to a pan to coat the bottom. Over high heat brown on both sides.
Recipe by Simon Webster & Christine Gardner
2 sweet potatoes, peeled
1/2 cup green onion, chopped
2 tablespoons honey
1/2 teaspoon nutmeg
1 egg white
2 tablespoons bourbon
Salt and pepper, to taste
Flour for dusting
DIRECTIONS
Cut potatoes into fourths and boil until fork tender. Drain completely and let potatoes dry. In a large bowl mash the potatoes and add the remaining ingredients. Refrigerate for 15 minutes to cool. Add some flour to a board and roll the potatoes into a long thick cylinder. Slice into 2-inch patties and dust with flour to keep from sticking. Add enough oil to a pan to coat the bottom. Over high heat brown on both sides.
Recipe by Simon Webster & Christine Gardner
SHRIMP STUFFED COD WITH POMEGRANATE CHAMPAGNE BUTTER
INGREDIENTS
1 dozen shrimp, peeled, boiled, tails removed
½ teaspoon black pepper
¼ teaspoon salt
1 tablespoon lemon juice
1 egg
2 tablespoons cream
1 pomegranate
1/2 stick butter
1/4 cup champagne
DIRECTIONS
Puree shrimp, black pepper, salt, lemon juice, egg and cream in a blender until smooth. Split the cod fillets lengthwise and stuff the inside of the cod with the shrimp mixture. Season the fillets with salt and pepper. Bake at 350 degrees until flaky and cooked through. To prepare the sauce, split the pomegranate in half and squeeze out the seeds into a small bowl. Remove any pit that comes out with the seeds and discard. In a sauce pan melt the butter and whisk in the champagne. Whisk to a frothy consistency and season with salt and pepper. Place the fish on a plate and spoon over the sauce. Top with the pomegranate seeds.
Recipe by Simon Webster & Christine Gardner
1 dozen shrimp, peeled, boiled, tails removed
½ teaspoon black pepper
¼ teaspoon salt
1 tablespoon lemon juice
1 egg
2 tablespoons cream
1 pomegranate
1/2 stick butter
1/4 cup champagne
DIRECTIONS
Puree shrimp, black pepper, salt, lemon juice, egg and cream in a blender until smooth. Split the cod fillets lengthwise and stuff the inside of the cod with the shrimp mixture. Season the fillets with salt and pepper. Bake at 350 degrees until flaky and cooked through. To prepare the sauce, split the pomegranate in half and squeeze out the seeds into a small bowl. Remove any pit that comes out with the seeds and discard. In a sauce pan melt the butter and whisk in the champagne. Whisk to a frothy consistency and season with salt and pepper. Place the fish on a plate and spoon over the sauce. Top with the pomegranate seeds.
Recipe by Simon Webster & Christine Gardner
