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...
So... you have a hot date with someone really special but its too soon for a romantic meal at your place. Here are five great choices for romantic restaurants in New York City that are sure to please, seduced all senses, and show your cultured taste. Be sure to make reservations well in advance. Five Romantic Restaurants for your first Date
LE BERNARDIN / 155 West 51st
Street Le Bernardin is a legend when it comes to fine dining. It is by far one of the most glamorous French restaurants in all of New York City with impeccable service and incredible attention to detail. Needless to say the food is phenomenal and the overall dining experience uniquely special.
BABBO / 110 Wavery Place Hailed with a glowing 3-star review by Ruth Reichl of the New York Times shortly after its opening, Babbo has since been met with much critical acclaim. Mario Batali and Joseph Bastianich transformed the Old Coach House, a New York restaurant landmark from the '60s, into a modern Roman-style trattoria. Everything, from the tiny bar where Italian wines are poured to the upstairs dining room, is altogether inviting. Babbo dishes will dazzle and delight. As stated in NY Magazine: Babbo, the most exciting Italian restaurant in town serves food you'll never find in Little Italy.
BLUE HILL FARMS / 75 Washington Place NYC / 640 Bedford Road White Plains Blue Hill in Greenwich Village, is the perfect setting
for a romantic meal for two. Located in a landmark "speak easy" in the basement of a Greenwich village townhouse, Bill Hill serves inventive American fare in a very cozy setting. Their Valentines Day "no utensils" tasting menu has become the talk of the town and a local favorite.
DANIEL / 60 East
56th Street Renowned French Chef Daniel Boulud's four star restaurant will not disappoint! A Zagat survey referred to it as a "home to what would be heaven's kitchen". Elegant, sleek and contemporary not only describe the interior but also the impeccably prepared menu. The Skybox offers a "Chef's Table" in a private dining atmosphere that is enclosed in glass and offers an overhead view of the kitchen. Very romantic, formal attire, pricey but worth it!
182 W. 58th Street What could be better than caviar and vodka or champagne for your first date? Owned by the Petrossian Family, the menu boasts elegant French-influenced contemporary dishes that feature caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Etched Erté mirrors, Lalique crystal, Limoges china and sparkling chandeliers create anappropriate setting for your romantic meal for two.
I am a huge fan of Mario Batali--I just LOVE his restaurants and recipes. Did you know that in addition to being able to buy his Cookbooks, he also shares an array of very seductive recipes on his site?
Looking for an Italian starter to set the stage for your Italian Seduction Meal, here is an enticing dish by Mario Batali that combines the sweetness of pumpkin and honey combined with vinegar and a dash of heat from red pepper flakes served over thinly sliced salami. Serve with a glass of sparkling champagne or Prosecco. Delicious! The word scapece derives from the Spain and refers to any dish marinated in a
Coppa with Pumpkin In Scapece Serves 4 Recipe by Mario Battali
1/4 cup extra virgin olive oil
1 pound sugar pumpkin or acorn squash, peeled, seeded, and cut into 1 1/2 inch cubes
4 cloves garlic, thinly sliced
1 teaspoon hot red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons roughly chopped fresh mint
1 pound great coppa, such as one from Armadino's Salami, sliced thin
Directions: 1. In a 10 to 12 inch sauté pan, heat the olive oil over medium-high heat until smoking. Add the pumpkin and garlic and cook until the pumpkin is light golden brown, 4 to 5 minutes. Add the red pepper flakes, vinegar, and honey and bring to a boil. Reduce the heat and simmer until the liquid is reduced to a syrupy glaze and the pumpkin is tender, 10 to 12 minutes.
2. Remove from the heat, and add the mint.
3. To plate, arrange 5 slices of coppa on a plate. Spoon about 3 pieces of pumpkin over top and drizzle with olive oil.
After our last post---Tempting Summer Gelato, and my personal quest to find the perfect Gelato maker, I thought I'd share a book review, a book I would hope to have delivered the same time I purchase my dream Gelato maker--Making Artisan Gelato. Gelato is the perfect finale for your Summer Seduction Meal.
Making Artisan Gelato has Authentic Italian Style gelato and sorbet recipes with dozens of inspiring flavors--all made at home! With simple, fresh ingredients and a standard ice-cream maker, perfect, fresh gelato can be yours.From pureeing fruits to tempering egg yolks for custard, the gelato-making techniques illustrated, Making Artisan Gelato ensures that your frozen creations will be professional grade. The 45 indulgent gelato, sorbet, and granita recipes incorporate nuts, spices, chocolates, fresh fruit and herbs, and more, with novel flavor pairings that go far beyond your standard ice-cream-shop fare
Imagine tasting each and every seductive recipe Include in this book and then start experimenting with your own.
I was in the process of buying an ice-cream maker. However, ever since stumbling upon the pure delights of L'Arte del Gelato (at Chelsea Market in New York City), and learning that Gelato, a silky traditional Italian ice-cream, is less fattening than ice-cream, I've been on a mission to try my hand at this Italian sweet. After all, I did spend my teen years working at my family-owed ice-cream parlor. While gelato has many of the same ingredients as ice cream, the difference between the two is that gelato is made with whole milk and cream and has less than 55% air, which results in a denser, more intense flavor. And after having Gelato in Italy and now in NYC at L'Arte del Gelato----I am all about Gelato, and now am weighing my options between buying a gelato machine or an ice-cream maker. Anyone with experience on this purchase---Please chime in!
Tomato, Basil, Ricotta Gelato / Avocado Gelato
Gelato is said to have been created in the 16th century when the creamy dessert appeared at the court of Caterina dei Medici. Over the next four centuries the art of making this creamy dessert was passed on from father to son. Eventually, as Italians emigrated throughout the world, a love for gelato was transported to many countries around the world.
Gianduja / Hazelnut Gelato
To make the PERFECT Gelato, it is worth spending a little time to get the theoretical and chemical combinations that are indispensable for perfecting this seduction summer treat. However, as with any element of creativity--it is best to experiment with your personal preferences to create your very own signature gelato dish.
Toasted Coconut Gelato / Chocolate Gelato
Here are a few selections of home-made Gelato from fellow blogger's and recipe sites that sound perfectly divine!
Light, clean, fresh; Chilean Sea Bass with Cilantro Sauce is one of my favorite fish recipes. Serve this with a crisp white wine and slow roasted plum tomatoes or grilled yellow squash, and you'll have a healthy, seductive romantic meal for two. Chilean Sea Bass with Cilantro Sauce
1 pounds sea bass
1 tablespoons butter, melted
1 tablespoons extra virgin olive oil
Garnish with Micro greens
Cilantro Sauce • 1 cup of firmly packed, chopped fresh cilantro, about 1 full bunch, rinsed • 1/2 cup of grapeseed oil or virgin olive oil, more as needed • 1/4 tsp lemon zest • 1 tablespoon fresh lemon juice • 1/2 large clove of garlic or 1 whole small garlic clove • salt to taste
Blanch the cilantro for 10 seconds in boiling water, drain. Place all ingredients in a blender. Puree until smooth. Set Aside
In a small saucepan over medium heat, or in a microwave, melt the butter
Remove from heat when the butter has melted, and set aside.
Heat the grill, medium/high
Lightly brush the grill grate with oil
Grill fish for 5 minutes, then turn and brush with butter. Continue cooking for 5-7 minutes, or until easily flaked with a fork.
Drizzle with cilanto suance and garnish with micro greens
With the Sea bass Kabobs and Grilled Peaches being such a hit, I decided to try another kabob recipe, this time Balsamic and Rosemary Scented American Lamb Kabobs. They were done just right, juicy lamb skewers with a hint of rosemary and balsamic flavors.
Balsamic and Rosemary Scented American Lamb Kabobs 6 servings
1-1/4 pounds American Lamb leg or shoulder, cut into 18 cubes
1/4 cup balsamic vinegar
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh rosemary leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
12 medium mushrooms
2 bell peppers, cut into 1-inch cubes
1 large red onion, cut into 12 wedges
1 large zucchini, cut into 12 pieces
6 wood skewers (12-inch) soaked in water
In small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper and coriander.
Prepare kabobs by threading lamb, mushrooms, bell peppers, onion and zucchini onto skewers.
Baste with herb sauce.
Broil 4 inches from source of heat for 4 minutes per side or to desired degree of doneness:
145ºF for medium-rare, 160ºF for medium and 170ºF for well.
Seafood and summer seem to go hand-in hand as more people opt for
lighter meals. Swordfish kebabs are so easy to make and quite delicious
marinated and grilled with cherry tomatoes. You can also add yellow or orange peppers to the mix for added color and flavor. This dish takes less than
an hour to prepare and pairs perfectly with grilled summer peaches.
Swordfish Kebabs and Grilled Summer Peaches Ingredients Swordfish& Peaches
1 pound of swordfish, cut in 1 1/2 inch cubes
2 peaches, halved and pitted
1 tablespoon sugar, in the raw (or regular white sugar)
1/2 cup of olive oil
2 cloves of minced garlic
1/2 teaspoon of dijon mustard
1/3 cup of lemon juice
1 teaspoon of sea salt
1/4 teaspoon of freshly ground pepper
Soak bamboo skewers for 1/2 hour or use Metal Skewers
Whisk together all ingredients of marinade
Place swordfish in a plastic bag or a bowl and pour in marinade, and set aside for 1/2 hour.
Grill over medium heat for 8-10 minutes, turning to evenly cook all sides. Do not overcook
Spray the grill rack with nonstick spray
Sprinkle the sugar over the cut sides of the fruit.
Let stand until the sugar dissolves, about 10 minutes.
Place the fruit cut side down on the grill and cook over medium-high heat, until caramelized, about 5 minutes.
When enjoying your romantic meal for two its always best to create a music play list that will reflect the mood of your special soiree. I like to mix things up: different genres, different tempos, and seductive sounds of both male and female artists. Here are three CDs that offer up an array of sultry sounds with Blues, R&B and pop tunes from Cyndi Lauper to Jaheim to Marcy Gray.
Cyndi Lauper's latest is a full-on blues album with help from B.B. King, Charlie Musslewhite, and Johnny Lang, among others. From the opening moments of "Just Your Fool" it immediately becomes apparent that this is a heartfelt, gritty, and emotional album. And it is blues all the way. "Crossroads" is another standout, with the guitar work from Lang....typically stellar. But this album does not rest strictly on the guest performances. "Down So Low" and "Romance in the Dark" are basically Cyndi's solo work, making the whole thing even more impressive. (amazon.com review).
The Sellout is the Grammy Award winning singer / songwriter Macy Gray's first album in more than 3 years. It's clear from opening moments of the record's first single, the irresistibly anthemic "Beauty In The World", that The Sellout is the work of an artist who has reconnected with the essence of her creative gifts after a long, soul-numbing journey through the music biz's star-making machinery.
Sparkling melodies and personal lyrical insights dazzle throughout The Sellout, an authentic and confidently delivered statement from one of contemporary music's most skillful and creative forces. The highlights are rich and plentiful including the alluring, soul-pop groove of "Lately", "That Man" a mouth-watering slice of Ting Ting's inflected 80's new-wave, the Joan Jett meets T- Rex thump and screaming Slash guitar of "Kissed It", and the beguiling, "Still Hurts", a vulnerable, emotion filled keep-sake ballad, just to name a few. (Review Amazon.com)
For fans of true R&B, this is the CD we have been waiting for from Jaheim. Stand out tracks are `Ain't Leaving Without You', `Finding My Way Back', `II Pink Lines', `Closer' and `Whoa'. But the BEST track on the CD is "In My Hands". This song will bring chills to you. Thank You Jaheim for giving us music fans some grown folks music...there is still hope for true R&B. (Amazon.com)