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...
While perusing recipes for your special seduction meal, often there are exotic ingredients and special equipment that might encourage you to turn the page and continue looking. Fret no more. You can find the same high quality ingredients used by top chefs across the country with L'epicerie.com. Bookmark this website for on-demand access to the finest specialty
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When preparing your Seduction Meal have a little fun with your creativity, specifically in how you plate the dish. Think of contrasting colors, architectural treatments (adding
height), positive and negative space, mixing textures, and enhancing the dish with garnishes and sauces. For inspiration pay special attention to how chefs present the dishes served
at your favorite restaurants. And take a look a the various styles and techniques of "plating" as seen on TV food shows and in the pages your favorite food magazines like
Bon Appetit, Gourmet, and Saveur.
I have
prepared a brunch for two: a simple smoked salmon dish served with creme fraiche potatoes garnished with capers and diced cornichons; and I have plated the dish using two different presentation styles.
For added color, and the opportunity to serve up a playful finger food,
add a bowl of ripe juicy strawberries to your table or
breakfast try. For added effect take advantage of this lovely time of
year and move to an outdoor setting such as a patio, a luscious
green lawn surrounded by flowers, or a boat moored in a remote
location--what better way to enjoy a romantic meal for two?
Smoked Salmon with Creme Fraiche Potatoesrecipe recipe from 86 San Francisco (with some minor modifications) Restaurant 231 Ellsworth
Creme Fraiche Potatoes The potatoes are delicious on their own and can be served as a side dish to accompany many main dishes.
8 baby yukon potatoes 1 cup creme fraiche 2 diced cornichons 1 tbsp chervil, minced 1 tbsp chives, minced 1 tbsp parsley, minced 2 finely diced shallots (optional) 1 lemon, juice and zested salt and pepper to taste
Smoked Salmon 1/2 lb smoked salmon, thinly sliced
Garnish capers finely diced or snipped parsley and/or dill
Preparing the Potatoesand Salmon Add potatoes to a large pot of cold, salted water. Bring to boil and then lower heat, simmering until done. Drain and let cool until you can handle them. While the potatoes are cooking, combine the creme fraiche-potato ingredients in a medium-sized bowl.
Next, cover the middle of 2 large plates with thin slices of smoked salmon. Exactly how you arrange the slices is up to you and your preferred presentation. Set aside until ready to serve.
Mixing the Potatoes When cool, peel the potatoes (it is easier while they are slightly
warm). Slice or cut them based on how you choose to present this dish. When you are ready to serve, place the potatoes in a large bowl with creme fraiche mix and carefully combine until the potatoes are covered in the creme fraiche.
Plating the dish Take the salmon plates and place a portion of the potatoes on top of, or on the side of the salmon. Again, this will depend upon how you prefer to plate your dish. Sprinkle salt and pepper and a good squeeze of fresh lemon on top of the salmon. Garnish with capers and snipped parsley and/or dill Serve with toast points or sliced baguettes.
As quoted on the new James Beard web site: "There are decadent dinners and then there are those that are downright sinful. For this event, guest Chef Thanawat Bates created an inspired menu of indulgent dishes that embody the seven deadly sins. You may have to say a few extra Hail Marys, but each delicious bite will be well worth the penance." I immediately called James Beard to reserve my place for
this seductively sinful dinner.
Being in a kitchen with Thanawat Bates is like being in an artists studio. The way in which he creatively "paints" each dish is something to behold. Watch the slide show below for a step-by-step lesson on how he plates his Wagyu Beef dish, or the two images showing his salad creation. I could easily see his dishes in a gallery. So let's shift gears now and focus on his concept of presenting the evening's masterpieces as the 7 deadly sins.
Guest Chef: Thanawat Bates of Palace Arms at the Brown Palace Hotel, Denver, CO. The hotel is a Mobil Four-Star, AAA Four-Diamond luxury landmark and Palace Arms has been referred to Denver's eminent equivalent to New York's 21 Club.
Hors d'Oeuvre
Pride Enjoying one of our first spring like evenings, Pride was served and devoured in the outdoor garden Whimsical
Coq au Vin with Caramelized Onion-Mushroom Duxelle, Red Wine Reduction,
and Bacon Chips. Rossini with Toasted Brioche, Bison Roulade, and
Madeira-Foie Gras Hollandaise Gin-Cured Tuna with Toasted Nori, Watermelon, and Chinese Black Vinegar Served with Domaine Carneros Brut Rosé NV
Dinner
Wrath Represented by the anger and wrath of the Scorpian, this dish was artfully prepared. I love the big yellow swoosh on the plate.
Scorpionfish with Spicy Slaw, Roasted Poblano Sauce, and Micro-Cilantro Served with Don Olegario Albariño 2006
Sloth Beets were chosen because they are easily cooked to perfection with little fuss. Roasted, steamed, or boiled there isn't much effort required to ensure great results. However, rest assured an easy preparation was not taken, as this chef flavored the water, combined distinct elements of contrasting tastes,
and added his enchanting artist's touch to plating this abstract artistic salad.
Beets with Watercress Salad, Candied Walnuts, Blue Cheese, and Horseradish Vinaigrette Served with Louis Jadot Pinot Noir 2005
Gluttony Foie Gras, Sweetbreads, and Bone Marrow. What more needs to be said...Pure gluttony!.
Foie Gras with Sautéed Sweetbreads, Bone Marrow, Sabayon, and Hazelnut-Mustard Streusel Served with Inniskillin Vidal Icewine 2006
Greed The most expensive beef you can find, Wagyu, also known as Kobe beef, combined with Truffles - deliciously extravagant.
Wagyu Beef with Sautéed Abalone, Truffled Potato Purée, Sea Urchin, and Shallot-Sherry Vinaigrette Sequoia Grove Cabernet Sauvignon 2004
Envy Envy and jealousy are represented by the richness of this panna cotta, not to mention the Jackson Pollock splash of red sauce the sets the stage for this wonderful dessert..
Lemon Panna Cotta, Vanilla Cloud, and Orange-Vodka Caramel Michele Chiarlo Nivole Moscato 2007
Lust And last but not least, let us not go home without the aphrodisiac qualities of chocolate which just screams LUST!
Truffles with Strawberry-Champagne Gelée, Gold Dust, Rose Aroma, and Chocolate
In a recent interview to
promote her new memoir, author Isabelle Allende said it best. While
having lunch with Sunday Star Times writer Janet Hawley, Isabelle
served a specially prepared meal served with Chilean white wine.
"Gluttony and lust are the only deadly sins worth the trouble, my
dear," she says, raising her glass. "Please eat more."
You've got to
love her!
Chef Thanawat Bates, thank you for a truly seductive, sinful gourmet feast!
For
future events at the James Beard House, sign up for the James Beard
newsletter--there is no better place to learn from the pros.
It's time to welcome the coming of Spring with lighter fare, and this salad is a great start. Serve this tempting arugula salad, mixed with oranges and feta, as a side dish to a simple grilled rib eye steak or grilled swordfish, or plate up a large salad bowl and served on its own. You can add kalamata olives to add another dimension of flavor.
Ingredients 2 cara cara oranges 2 blood oranges 1/2 cup crumbled feta cheese 2 cups total of mixed greens, frisee, and baby arugula, trimmed cracked fresh pepper (use a pepper mill) 1/2 cup extra virgin olive oil Note: The feta cheese can be salty, so taste before adding salt
preparation Peel oranges, and carefully remove all skin and pith--the white substance between the peel of an orange and the fruit itself. Cut each orange crosswise into 6 slices.
Trim the stems from the arugula and thoroughly clean to remove sand/grit. Place in a large bowl and toss with salad dressing.
plating the dish Add the mixed greens in a mound in the center of a plate. Arrange the orange slices nicely on top. Sprinkle with crumbled feta, and add kalamata olives if you desire. Drizzle olive oil over the entire salad. Add salt and pepper to taste.
As a finale to my Seduction Meal I wanted something sweet, seductive and sensational when I hit upon the idea of Tiramisu; a delightful dessert with a blend of luscious sensations...mocha, cream, rum, coffee, and of course, the delicate tease of the lady fingers--mmmm! This dessert certainly fit the bill.
So I set about with my online search for the right recipe. After a few minutes, I came across a site called Heavenly Tiramisu which is filled with everything you every wanted to know about Tiramisu. The history of the dessert, restaurants are rated on tiramisu served across the country, and there is a very good collection of Tiramisu recipes featuring three types: Basic Tiramisu, Tiramisu Varieties, and Healthy Tiramisu (...is there such a thing?). Who ever put this site together is one BIG Tiramisu fan! Here's a line from the site that caught my eye:
Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history.
While I found many delicious recipes on Heavenly Tiramisu and other sites, the recipe that grabbed my attention is adapted from The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steakhouse by Brigit Legere Binns, which I found on AARP's web site.
All I have to say: I would proudly serve this up to any courtesan in Venice, and better yet, to the love of my life.
Tiramisu Serves 8 Note: For the best results, make this 24 hours in advance of serving
1 cup heavy cream 4 large egg yolks 1 tablespoon dark rum, Amaretto, Kahlua, or Godiva liqueur (I used dark rum) 1 scant tablespoon chocolate syrup 1/3 cup superfine sugar 1 2/3 cups mascarpone, soften at room temperature for 1 hour 3 (3 1/2-ounce) package lady finger cookies 3 cups very strong, cold coffee Cocoa powder, for dusting
In a large, cold bowl, whip the cream to stiff peaks. Refrigerate until ready to assemble the tiramisu.
In the bowl of an electric standing mixer, combine the egg yolks, rum, chocolate syrup, and sugar. Beat the mixture at a high speed for 2 minutes. It should be quite thick and leave a trail when the beater is lifted away. Place the softened mascarpone in a large mixing bowl, and gently fold in the beaten egg-and-chocolate mixture. Fold in the chilled whipped cream.
Dip each ladyfinger briefly into the coffee, and arrange in rows on the bottom of a rectangular (preferably 6-inch x 12-inch) baking dish. Gently spread an even layer of the mascarpone mixture over the ladyfingers, and top with a second layer of coffee-dipped ladyfingers. Spread with the mascarpone mixture, make a third layer of ladyfingers, and end with a layer of the mascarpone. Cover the pan tightly with plastic wrap, and refrigerate for no less than 24 hours, and up to 36 hours. Cut into squares for serving, and dust each one generously with cocoa powder.
Steak Diane is the perfect choice for the meat lover in your life. With a luscious brandy tinted cream sauce and grilled mushrooms sauteed with a mix of seductive flavoring--this dish is sure to make hearts flutter. You can use any cut of steak--I prefer filet mignon, which I used here, or rib eye. Serve with your favorite bottle of red wine.
For my Seduction Meal I choose to balance this sinfully rich meal with
a simple salad of mixed greens and cherry tomatoes served with toasted
bread and goat cheese with herbs. For a heartier meal you can also prepare creamy mashed potatoes or crispy French fries.
Steak Diane This recipe comes from the always charming, master chef Emeril. Here is the link to his original Steak Diane recipe as I've made a few minor adjustments
4 (3-ounce) filet mignon medallions 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter 4 teaspoons minced shallots 1 teaspoon minced garlic 1 1/2 cups of white mushroom caps and shitake mushrooms, sliced 1/3 cup Cognac or brandy 2 teaspoons Dijon mustard 1/3 cup heavy cream 1/4 cup beef stock 2 teaspoons Worcestershire sauce 2 drops hot red pepper sauce 1 tablespoon finely chopped green onions 1 teaspoon minced parsley leaves
Season the beef medallions on both sides with the salt and pepper.
Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side, searing both sides to slightly brown. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm. Keep cooking the mushroom mixture until mushrooms start to brown/caramelize.
Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates, sprinkle with a little bit of chopped parsley and rings of scallions. Serve immediately with a good bottle of red wine.
For your Seduction Meal arsenal, it's a good idea to learn a few simple yet flavorful dishes that you can serve up for a refreshing "quickie" or as a side to a main dish. A simple Greek salad, this recipe is from the cookbook New Greek Cuisine from Jim Botsacos, the Chef of Molyvos Restaurant in NYC. Jim brings the vegetables from his garden to the table and prepares this dish with room temperature ingredients to maximize all flavors. Botsacos explains that in Greece greens are often not added to summer salads, except for perhaps a Romaine salad.
3 beefsteak tomatoes 1 hothouse cucumber, seeded (I like my seeds), scored and quartered lengthwise, and cut crosswise 1/4 inch thick 1 small red onion 20 kalamata olives, pitted, and thinly sliced (I prefer mine left whole) 1 cup diced feta cheese 1 Tbsp well-drained capers Red Wine Vinaigrette (recipe follows) 1 tsp dried Greek oregano Coarse salt and freshly ground pepper 2 cups shredded romaine lettuce (if you like)
Red Wine Vinaigrette makes about 3/4 cup
1/4 cup red wine vinegar 1 garlic clove, peeled and smashed 1 tsp dried Greek oregano 1/2 cup extra virgin olive oil Coarse salt and ground pepper to taste
Combine the vinegar with the garlic and the oregano in a small mixing bowl. Add the oil and using a wire whisk, beat constantly until the mixture is emulsified. Season with salt and pepper to taste. Set aside until ready to use.
Preparing the Salad. Core the tomatoes. Cut each tomato in half crosswise, then cut each half into 5 pieces.Place the pieces in a mixing bowl. Add the cucumber.
Cut the onion in half lengthwise and then slice each half lengthwise into thin julienne. Add the onion to the bowl.
Add the olives, cheese and capers. Take the red wine vinaigrette and briefly whisk ingredients . Add the vinaigrette and toss to coat. Taste and season with oregano and salt and pepper to taste.
Plating the Dish Place an equal portion of the lettuce (if you choose to add this ingredient) on a salad plate or bowl. Top with equal portion of the tomato salad/mixture. Sprinkle lightly with oregano and serve immediately.
Making a great cup of coffee is a somewhat of a balancing act.You have to find the right equipment, the best beans to match your preferred taste, and the perfect ratio of coffee to water. I've always heard Kona coffee is the best so I went right to the source and placed an order for fresh coffee beans shipped directly from Hawaii.
Athena of Hawaii to be exact. Athena was recently awarded the prestigious
"Hawaii Seal of Quality". Not many quality locally grown items can be
found anymore in the 50th state. Only 25 agricultural producers passed
the stringent tests so far, and ATHENA of HAWAII is the first and only
single estate 100% Kona coffee farm admitted.
Their coffee is grown in the shadow of a volcano, hand picked, sun dried, and beautifully packaged before being shipped to your door. You can choose from three different blends: American (light), Vienna (medium roast), and French (dark roast). I preferred the French dark roast. It took a few tries to find the right mix of coffee to water. The secret for me was using less of the ground Kona than I typically used for my standard morning cup of coffee.
My Sunday breakfast in bed, with a cup of fresh Kona coffee, a bowl of mixed fruit and cream, and a basket of croissants for two was the perfect way to start the day.
For those that prefer a little more spirit in life, I have pulled together a few recipes from a site I discovered called Best Coffee News which is filled with all kinds of tidbits on coffee. Here's a sample of some of their coffee and liquor recipes found on the site:
Cafe Grand Marnier 2 ounces Grand Marnier 1 teaspoon sugar 6 ounces hot freshly made black coffee Lightly whipped double cream Slices of thinly sliced orange zest
Warm a brandy glass and add the Grand Marnier with the sugar. Add the hot coffee and give it a good stir. Pour the whipped cream over the back of a spoon onto the coffee and decorate with slivers of orange zest. Drink through the cream without mixing.
Coffee Calypso 2.5 pints hot freshly made black coffee 2 tablespoons rum 2 tablespoons Tia Maria 2 tablespoons Cognac Whipped cream
In a small saucepan, combine all ingredients except the cream. Heat gently. Do not bring to boil. Pour into 4 warmed brandy glasses and top with whipped cream.
Hot Mocha Cognac 2 ounces cognac 1 teaspoon sugar 8 ounces hot strong freshly made black coffee 8 ounces hot cocoa 6 tablespoons double cream chocolate curls
Warm two brandy glasses. Combine the first 4 ingredients in a saucepan and heat gently. Do not bring to boil. Pour into the glasses. Whip the cream. Spoon onto the hot mocha mixture and decorate with chocolate curls.
If you are interested in ordering Kona Coffee you can do so online at Athena of Hawaii, or contact the owners directly:
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