Chic City Cuisine

Simple recipes for a romantic dinner for two.

Story and recipes by Sarah MacDonald 

 Photography and styling by Kate Rogan

Lemon Herb Sea Bass with Heirloom Tomato Risotto

Roasted Butternut Squash, Brussels and Prosciutto Flatbread

Espresso Chocolate Tart


Lemon Herb Black Sea Bass with Heirloom Tomato Risotto


1 whole black sea bass, filleted

1/2 lemon, juiced

1 tablespoon of parsley

1/2 teaspoon of tarragon (optional)

1 large onion, diced

1/2 cup white wine (optional)

1 cup Arborio rice

2 garlic cloves

3 cups hot chicken stock

1/2 cup grated parmesan cheese

1 tablespoon of tomato paste

2 cups of heirloom or cherry tomatoes, diced



Olive Oil


For Risotto

[1] In a small saucepan, heat chicken stock to a simmer and leave on low to keep warm.

[2] In a medium saucepan, heat 2 tablespoons of olive oil. Add onions and garlic and sauté on medium-low until translucent (5-7 minutes) Add Arborio rice and tomato paste and toast for 1-2 minutes. Add white wine and let simmer until the wine is “au sec” or nearly dry.

[3] Add chicken stock, 1/2 cup at a time, letting the rice almost fully absorb the liquid before adding more. Stir constantly until the rice is al dente. Add Parmesan and tomatoes and cook until rice is soft and creamy. Serve immediately with fish.

Black Sea Bass

[1] Pat fillets dry with a paper towel and sprinkle with salt and pepper on both sides.

[2] Coat the bottom of a nonstick pan with about 1/4 cup of olive oil. Heat on medium high heat and place the fish in the pan, skin side up. Cook for
2 minutes or until the fish is golden brown. Flip the fish and cook for another
2 minutes until the skin is crispy. 

[3] Toss parsley, tarragon, and juice from a half lemon into the pan. Serve fish with risotto. 


Roasted Butternut Squash, Brussels and Prosciutto Flatbread


16 ounces fresh pizza dough from your local grocer

1 cup of butternut squash, diced small

1/2 cup of shredded Brussels sprouts

1/2 Yellow onion, thinly sliced or small dice

1 teaspoon of garlic powder

1/2 teaspoon of paprika

6 pieces of sliced prosciutto (about 1/4 pound)

1 cup of fontina cheese (shredded or thinly sliced)

1/2 cup of olive oil


Black Pepper

Balsamic glaze (optional)

Fresh basil or parsley (optional)


[1] Heat the oven to 400 degrees. Toss butternut squash with garlic powder, paprika, salt, pepper, and 1/4 cup of olive oil and roast for 12-15 minutes, or until fork tender.

[2] Increase the oven heat to 450 degrees. Oil a large cookie sheet or tray and press dough onto the pan until it is ¼ inch thick. Drizzle dough with remaining 1/4 cup of olive oil and top with shaved Brussels sprouts, roasted butternut squash, onions, sliced prosciutto and fontina cheese.

[3] Bake for 12-14 minutes or until cheese is bubbling and the crust is golden brown and crispy. Let stand for 5 minutes and slice into squares or triangles. Drizzle with balsamic glaze and sprinkle with fresh herbs for garnish.


Espresso Chocolate Tart


9 ounces (1 box) of chocolate wafers cookies

6 tablespoons unsalted butter, melted and cooled

3/4 cup semisweet chocolate, chopped

1 cup of  heavy cream

2 teaspoons vanilla extract

1 tablespoon espresso powder

3 tablespoons unsalted butter, cubed

Flaky sea salt (optional)

Whipped cream (optional)

Chocolate shavings (optional)


[1] Preheat the oven to 350 degrees. Coat a 9-inch tart pan or springform cheesecake pan with butter or cooking oil spray.

[2] Crush the cookies in a plastic bag or use a food processor to create a cookie dust and pour into a bowl. Add the melted butter until it forms a dough and press into the pan. Bake for 12-15 minutes, or until the crust is solidified and crisp. Allow crust to cool to room temperature. 

[3] In a medium saucepan combine the chopped chocolate and heavy cream. Heat on low, stirring frequently until the chocolate is completely melted. Remove from the heat and stir in the vanilla extract, and espresso powder. Add in the cold butter one tablespoon at a time until completely melted. Wisk until completely incorporated. The mixture should be smooth and lump free. Pour chocolate over the top of the graham cracker crust, smoothing into an even layer and chill in the refrigerator for at least 1 hour.

[4] To serve, slice into pieces and garnish with chocolate shavings, whipped cream and flakey salt.