a feast for the senses on Valentine’s Day

Global Disclosure Statement add here
Seduction Meals is thrilled to present Nancy Mehagian, author of Siren’s Feast, An Edible Odyssey. Below, Nancy shares healthy, exotic dishes that make up her unique Valentine’s Day Menu. Of her culinary memoir Quincy Jones
said: “A spicy brew of recipes and adventures. I don’t know whether to
eat this book, smoke it or make love to it.” Siren’s Feast–part
cookbook, large part raucous memoir.

“Whenever I want to seduce, whether for business or pleasure, I pull out all the stops and make B’steeya, the remarkable Moroccan dish of ecstasy. The results are so gratifying, I don’t mind spending the time it takes to make it.  In fact, I think it is one of the world’s best dishes and I’ve imagined that only someone under the influence of hashish could have created this exotic and spicy combination of flavors, sweet and savory.  Once tasted, never forgotten.  Whenever I have made this scrumptious dish people have literally bowed at my feet, commenting that it is the best version they have ever tried.   I assume no responsibility for what happens after you serve B’steeya”.

Valentine’s Day Menu
A Siren’s Feast
Muhammara or Lebanese Walnut Dip
B’steeya
Valentine Trifle

BSTEEYAjpg.jpg

Recipe and Photo courtesy of Nancy Mehagian

MAIN COURSE
B’steeya
Recipe Below

Whenever I want to seduce, whether for business or pleasure, I pull out
all the stops and make B’steeya, the remarkable Moroccan dish of
ecstasy. The results are so gratifying, I don’t mind spending the time
it takes to make it.  In fact, I think it is one of the world’s best
dishes and I’ve imagined that only someone under the influence of
hashish could have created this exotic and spicy combination of
flavors, sweet and savory.  Once tasted, never forgotten.  Whenever I
have made this scrumptious dish people have literally bowed at my feet,
commenting that it is the best version they have ever tried.   I assume
no responsibility for what happens after you serve B’steeya

DSC_0092.JPGSTARTER
Muhammara or Lebanese Walnut Dip
Recipe Below

I love strong flavors and spice in my
life.  I’ve paired B’steeya with a tangy and substantial appetizer. The
men (and women) I know, don’t like their food fussy. Serve with  triangles of pita bread or pita chips.


Muhammara.JPG

Recipe and Photo courtesy of Nancy Mehagian

DESSERT
Valentine’s Day Trifle
Recipe Below

Whipped cream is a great way to finish off a seduction meal.  The possibilities are endless.  And strawberries remind me of Nature’s Valentines.

Trifle.jpeg

 Recipe and Photo courtesy of Nancy Mehagian


B’STEEYA
Serves 8-1 0
Recipe from the book Siren’s Feast

Ingredients

  • 1 whole chicken
  •  2 tbsp. butter
  •  1⁄4 cup olive oil
  •  2 medium onions, chopped
  •  2 cloves garlic, minced
  •  Small bunch mint leaves, finely chopped
  •  Small bunch parsley, finely chopped
  • 1 tsp. turmeric
  • 1 tsp. cumin or ras el hanout (found in some Middle Eastern markets)
  • 1 tsp. fresh grated ginger root
  • 1 tbsp. tamari soy sauce
  • 1 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 1 1⁄2 cups chicken broth
  • 1⁄2 cup pine nuts
  • 1⁄2 cup blanched, slivered almonds
  • 1⁄4 cup raw sugar
  • 1⁄2 tsp. cinnamon
  • 1 tbsp. butter
  • 6 eggs, beaten
  • Juice of 2 lemons
  • 1 lb. filo dough
  • 3⁄4 cup butter, melted
  • Powdered sugar  (for dusting)

Directions

  • Preheat oven to 375 degrees
  • Begin by boiling whole chicken (with excess fat removed) in about 2 quarts spring water for approximately 45 minutes.  Remove the chicken, reserving broth.  Carefully debone and shred the  chicken, removing all skin and gristle.  Set aside.
  • In a large heavy skillet heat butter and olive oil.  Next stir in onions and garlic and  sauté until tender.  
  • Next add mint, parsley, ginger, soy sauce and all spices, blending well.  Stir in the chicken broth and continue cooking over a low flame to reduce liquid.  Stir in the shredded chicken and set aside
  • In another dry skillet, (preferably cast iron) brown the pine nuts and almonds over a medium flame, stirring constantly so they do not burn.  When the nuts are golden brown allow them to cool, then grind them in the jar of a blender, food processor or nut grinder until finely ground.  Stir in the sugar and cinnamon and set aside. 
  • Again, using a skillet or frying pan, melt 1 tbsp. butter, stir in a mixture of the 6 beaten eggs and lemon juice.  Scramble this mixture, stirring constantly, for a few minutes.  When done, eggs will look soft and curdled.  Set aside.
  • In a small saucepan melt 3⁄4 cup butter.  Remove the filo dough from its box.  Using a round baking dish or a 10- 12 inch seasoned cast iron skillet, begin laying the dough, brushing the dough with butter every two layers, and crossing the dough every two layers.  The edges of the filo will hang over the sides of the skillet.  Brush overhanging edges with butter so they do not dry out. (I highly recommend using the cast iron skillet for perfect, even baking.) 
  • When all the dough has been layered in this manner place the chicken mixture on the bottom. Layer the scrambled egg mixture next and finally sprinkle the nut and sugar mixture over the top of the eggs. 
  • Next carefully fold the overhanging edges of the dough in towards the middle, then brush the whole top of the pie with melted butter.
  • Place skillet or baking dish in oven and bake for 3 0 minutes, or until pastry is evenly golden brown.  When done, remove from the oven and carefully invert on a platter. Dust the top with powdered sugar, slice and serve hot from the oven.

MUHAMMARA
(Lebanese Walnut Dip)

Ingredients

  • 1 lb. coarsely chopped walnuts
  • ½ cup breadcrumbs
  • ½ small onion, grated
  • 1 cup olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. pomegranate syrup (available in Middle-Eastern groceries)
  • ½ cup hot water
  • 1 tsp. cumin
  • ¼ cup red pepper paste (available in Middle-Eastern groceries)
  • ½ tsp. salt
  • Dash cayenne pepper
  • 1/4 cup pine nuts, lightly toasted, for garnish

Directions

  • Place all ingredients in bowl of electric mixer or food processor and blend until smooth and creamy.  Chill in the refrigerator.  
  • Transfer to a serving bowl, garnish with pine nuts and serve with triangles of pita bread or pita chips as an appetizer.

VALENTINE TRIFLE
Serves 6

 Custard

  •  3 tbsp. sugar
  • 1 1/2 tbsp. cornstarch
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 1/2 cups milk
  • 1 1/2 cups whipping cream
  • 3 tbsp. powdered sugar
  • 1 tsp. vanilla
  • 1 lb. sponge or pound cake
  • 1 oz. Grand Marnier liqueur
  • 3/4  cup raspberry preserves
  • 2 cups sliced strawberries
  • 2 bananas, sliced
  • 1/2 cup slivered, toasted almonds

Directions

  1. Whisk the sugar, cornstarch and eggs in a saucepan.  
  2. Slowly stir in the milk and cook, stirring constantly, over medium heat, until mixture begins to thicken, about 10-1 5 minutes.  Stir in the vanilla extract and set aside to cool. 
  3. Next, in a mixing bowl, whip the cream until soft peaks form.  Beat in the powdered sugar and the vanilla and continue whipping until stiff.  Place in refrigerator until ready to assemble trifle. 
  4. Next, cut the sponge or pound cake into 1/4 in. thick slices and place half of the slices on the bottom of a large glass bowl, approximately a 2 1/2 quart size.  
  5. Pour half of the Grand Marnier on cake.Spread half of the raspberry preserves on top. 
  6. Next, pour half of the custard over the cake, then half of the sliced fruit.  Repeat this process:  cake, preserves, custard, fruit.  (Reserve a few whole strawberries to decorate the top.)  
  7. Finally, spoon the whipped cream over the top, sprinkle with the toasted almonds and decorate with whole berries.  Chill until ready to serve.