Seduction Meals is about food + romance and the premise that everyone should learn to master one dish that is their signature dish—a Seduction Meal, to enchant and captivate that special someone in your life...
On a hot summer night, who wants to spend time cooking in the kitchen--there are better ways and places to kindle heat. Instead of slaving away over a hot stove, try preparing a simple salad with a delicious mix of fresh greens, vegetables, and herbs. You can add a sweet crab or lobster salad over greens. Start you seduction meal with a tray of artisanal cheese, a fois gras pate or cured sliced meats, and fresh fruit.
The key is to keep it simple by designing an enticing array of visually pleasing, scrumptious morsels. Below is an example of a simple recipe for romance. A meal that took less than 15 minutes to whip together and was paired with a chilled bottle of rose wine, served outdoors, and surrounded by mini candles. The fireflies were a magic touch from above ; )
Serve up a little bit of drama with collectible dinnerware from Fornasetti. Indulge in the allure of a sexy glance, a flirtatious smile, or the playful gesture of one's hand. How wonderful to serve an exquisite meal on a plate only to slowly reveal a sensuous image alluding to your desires.
Fornasetti spent his life in Milan and created over 11,000 items
and graphic images, many of them featuring the face of an opera singer
of the day, Lina Cavalieri. To explore the magical world of Fornasetti all you have to do is place the key into the keyhole and step inside. For the collector in you, try this link for dinner plates, accessories, glassware, trays, pillows, folding screens and more.
This recipe was submitted by Hilde of Bethlehem, PA
"This recipe for cucumber soup is sublime in its flavor, keeping this dish a simple treat on a hot summer day...not to mention how easy it is to prepare. There are many chilled summer soups you can make such as melon soup, vichyssoise, borscht / beet soup, chilled fruit soups such as cherry or pear, gazpacho, or a chilled avocado soup".
chilled cucumber soup
3 large cucumbers 1/4 cup Greek yogurt 1/8 cup water a dash of Adobe all purpose seasoning 1/8 cup chopped scallions 1/4 tsp lemon zest 1 tbsp fresh lemon juice salt and pepper to taste Garnish: chopped scallions and chives
Peel, seed and chop 3 cucumbers. Place 2 of the cucumbers in a blender or food processor. Add Greek yogurt, water, Adobe seasoning, scallions, lemon zest, and lemon juice--process until smooth. Add salt and pepper, and blend together. Chill for at least an hour.
plating the dish
Pour soup into bowls or martini glasses. Divide the chopped cucumber between the two bowls, gently placing them in the center so they do not fall to the bottom. Garnish each with a dollop of creme fraiche and top with chopped chives and/or scallions. For a more hearty meal you can always serve this with a crab or lobster salad in a creamy tarragon dressing served over a bed of greens.
Seafood, vegetables or meats cooked on a dampened cedar plank over a hot grill will bestow another dimension of flavor to your meal. First, your senses will be aroused by the aromatic scent of cedar planks as you prepare you dish. As if that isn't enough (for those that love the smell of cedar), the food itself is tasty, moist and tender. Cooking with cedar planks increases the retention of juices and flavors as the moisture from the pre-soaked plank steams and flavors the food; imparting a hint of smoky flavors. My favorite so far; sea bass.
cedar plank grilled sea bass for two
10 - 12 oz Chilean sea bass, 2 inches thick fresh lemon juice sea salt and pepper to taste garnish: lemon rings and/or fresh thyme
1. Follow the directions on how to use the cedar planks, soaking the planks for at least an hour 2. Heat up the grill, get it nice and hot 3. Place the sea bass on the pre-soaked plank, skin side down, sprinkle with fresh squeezed lemon juice 4. Add sea salt and pepper 5. Place the plank on the grill cooking for about 10 minutes until cooked through. 6. Serve on the plank or a plate. Garnish with lemon rings and/or sprigs of fresh thyme 7. Serve with your favorite grilled vegetables or for a more hearty meal, try potatos au gratin
Plating a dish is one of the many ways to set the tone for your romantic soiree. Whether casual, elegant, funky or fun like any artist, vision and technique come together to present a unique statement. When plating your dish try adding height, creating shapes, working with positive and negative space, and using color or texture for visual effect.
While cooking showcases your skills and culinary
prowess, presentation exudes passion and creativity. Take a look at this slide show
for inspiration that might guide your next next Seduction Meal. These dishes were prepared by master chefs at James Beard food and wine tasting events--the best source for learning how to perfect this craft.
For more tips on plating a dish, there is a wonderful book called Working the Plate: The Art of Food Presentation by Christopher Styler. Unfortunately, it doesn't share the wonderful meals featured in the book; however, Mr. Styler does a great job of sharing tips and techniques used by many top chefs to create that "wow factor" whether simple or complex.
Speaking of simple (yet elegant), here is an example from an inspiring artist (and perhaps future chef) who truly understands the beauty of presentation. While only ten, his Jello dish is dazzling!
Moule Frite--mussels and French fries, often served with an aioli sauce for your fries, is quintessential bistro fare.
Mussels in curry cream sauce is the perfect seduction meal when you need to prepare a simple, luscious meal in 30 minutes. The recipe below is for a basic curry cream sauce. For a bit more flavor I like adding a pinch or two of saffron for a curry saffron cream sauce. Or, there are many Thai variations that include the added richness of coconut milk, spices, and ginger. Either way, this is a meal that easily falls under the "quickie" category and will have you in and out of the kitchen in no time, unless you choose to also make home-made fries to accompany this dish. If I am in a rush, I go to my corner bistro and order fries to go.
mussels in curry cream sauce for two
2 Tb butter 2 shallots, minced 2 cloves of garlic, smashed 1 pinch of cayenne pepper 2 Tb lemon grass, finely chopped 2 Tb curry powder 1 cup of white wine 1 cup of cream 2 lbs mussels, cleaned 1 loaf French bread
to clean the mussels I think its best to use a pot with a colander or a salad spinner, so you can easily lift the colander leaving any sand or grit behind.Run mussels under cold water in the colander. Place the colander in a pot, fill with cold water and let soak for 15 minutes. Lift the colander out of the pot and rinse again. Next be sure to remove the beards--you do this by pulling out the hair-like strands between the shells of a mussel. If you find any shells that are open, discard them.
Add butter to a large heavy skillet over medium high heat. Saute shallots for 2 minutes. Lower heat to medium. Add garlic, pepper, curry and lemon grass. Stir until curry is blended in and cook for about 5 minutes. Add wine and cream. Turn heat up and bring to boil. Reduce heat to medium high and add mussels. Cover and cook for about 4-5 minutes or until all shells open up. Stir mussels in the sauce. Discard any mussels that did not open.
plating the dish
Divide the mussels among two bowls. Spoon the luscious curry sauce over the mussels. Serve with warm crusty bread to soak up this delicious sauce. White wine or beer go well with this dish. Tip: One of the easiest ways to eat the mussels is to take a shell and use it as "pinchers" to remove the mussel from another shell and bring it to your mouth.
Truffled-cured foie gras, truffle salt-crusted prime rib with red wine Jus, French fries, and truffled hollandaise sauce, fried squash blossoms stuffed with fontina cheese, and tuna-watermelon tiradito--how could a truffle-loving, foodie turn down this seductive dinner?
Hosted by celebrated chef Michelle Bernstein of Michy's in Miami, also an Iron Chef America winner, and the 2008 James Beard winner for Best Chef in the South; this Black Summer Truffle Extravaganza held at the James Beard House was filled with an array of spectacular dishes, enticing flavors--overall a meal to be remembered.
As described in the James Beard brochure: "...Truffles are considered a fall fungus, but as its name implies, the black summer truffle (Tuber aestivum) is plentiful in the warmer months. Celebrated Miami chef Michelle Bernstein will take a break from her busy schedule to prepare a feast that celebrates this seasonal delicacy." Naturally I grabbed my camera and happily embraced this gourmet celebration. Take a look at the slide show below for some seductive eye candy. And trust me, each bite was as delicious as it looks.
Hors d'Oeuvre Menu
Clams with Pork Belly
Fried Squash Blossoms Stuffed with Fontina
Chilled Green and White Asparagus Soup
Tuna-Watermelon Tiradito
Rocche Dei Manzoni Valentino Brut Zero 1999
Dinner Menu
Truffle-Cured Foie Gras with Toast and Fava Bean-Orange Marmalade Domaine Dirler-Cadé Reserve Riesling 2000
Hand-Cut Pappardelle with Truffle-Poached Egg and Mushrooms Trenel Clos des Moriers Fleurie 2006
Sautéed Turbot with Truffle-Poached Oysters, Crispy Oysters, and Celery Domaine Huet Le Mont Sec Vouvray 2006
Truffled Salt-Crusted Prime Rib with Red Wine Jus, French Fries, and Truffled Hollandaise Château Redortier Suzette Gigondas 2003
Vanilla Ice Cream with Strawberries, Strawberry Consommé, and Truffles J. Laverriere Banyuls Clos Chatart Grand Cru 1993
Wines generously provided by Robert Chadderdon Selections
What better way to celebrate independence day then sharing a blanket and tasty delights under the stars. But then again, July 4th weekend is ripe for many opportunities for food and romance. The perfect set up--a picnic for two. The time of day is up to you, a lunch time fiesta in the shade, a blanket under under the explosive colors of fireworks, or a serene sunrise on the beach. Whatever your style, the magic will be there as you revel in each others company while sharing edible delights. Don't forget to bring a few sparklers
Grab your favorite picnic blanket, a basket equipped with wine glasses, corkscrew, silverware, cloth napkins, salt, pepper and smartly wrapped foods; complimented by your favorite wine. You might want to also bring a small cooler filled with ice for the items that need to stay chilled.
I like to keep things simple. Finger foods, prepared foods, even
take-out should all be considered when assembling your tasty treats. And be creative. Do something different. Shower your date with dazzling surprises. Instead of a bottle of wine, try whipping up a couple of martinis beautifully topped with slivers of hand-chipped ice. The possibilities for culinary magic are endless. Below are a few suggestions for the type of picnic you can assemble. If you plan on enjoying a long day or night together, bring fun things you can both do together: scrabble, share your favorite poetry, binoculars for people watching, or the NY Times crossword puzzle.
elegant picnic for two
martini topped with hand-chipped slivers of ice
endive leaves with taramasalata, red caviar, topped with a thinly sliced black olive ring
kalamata olives
octopus salad with olive oil, fresh lemon juice, with thyme
chilled strawberry soup (served in the cleaned martini glasses)
To keep thinks simple, go to your favorite Greek restaurant or market for the taramasalata, octopus (ask them to slice it), and olives. For a more hearty meal, instead of strawberry soup, you can buy spinach pies.
Japanese elegance
Perhaps you are near a really good Japanese restaurant; think of the
beautiful presentation this food brings. All you need to do is be creative with the colors of your set up. A beautifully patterned or bold colored blanket, red candle holders, plates for the sushi, and a good quality bottle of sake, chilled.
an array of color sushi and sashimi
a
bowl of edamame
mix of chicken and beef yakatori (skewered meats)
chilled saki served with thin slivers of
cucumbers slices
watermelon
casual picnic for two
smoked salmon served on black bread, with sweet butter, freshly squeezed lemon, and cracked black pepper
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