Lobster Pot Pie

I certainly had a lot of positive comments on my recipes famous restaurant, 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 upscale restaurant for? "

OK - you can not get more upscale than the Four Seasons dining room.

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

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

So - here we go again: You met someone special - perhaps by friends - perhaps one of these sites like eHarmony or relationship Romance WUVING.com - and want to cook a romantic dinner indeed!

Looking for great dinner recipes romantic sweep that special guy or girl off her feet.

Here is an elegant - yet simple - meals you can prepare at home with this fantastic flair Four Seasons:

- Four Seasons Minestrone alla Milanese -

1 / 4 cup olive oil

1 cup finely chopped onion

1 cup finely chopped leek, white and 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 1/2-inch diced boiling potatoes, peeled

1 / 2 cup finely chopped prosciutto

1 cup diced unpeeled zucchini 1/2-inch

1 cup rinsed fresh stemmed spinach

2 / 3 cup chopped fresh tomatoes or canned

1 / 2 cup tomato sauce

6 cups chicken broth

3 / 4 cup rice (preferably short grain Arborio)

2 cups canned beans cannelini

1 tablespoon chopped fresh rosemary or 1 tablespoon dried tea

2 tablespoons olive oil

1 / 4 cup chopped 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 onion, leek, celery, carrots, cabbage, green beans and potatoes and stir for 2 minutes.

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

Add 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 rice is tender. Remove soup from heat.

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

- Four Seasons Crab Cakes -

Jumbo lump crab £ 2

1 / 2 pound of fresh cod 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 half lemon

Olive oil.