Before you go out on a date, or to simply enjoy a lovely spring, summer or fall afternoon, why not surprise your loved one with a beautifully set table filled with a cheese platter, a bottle of champagne and a plate of caviar. Its a great way to set the mood for a wonderfully romantic day or evening together.

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I have been following Jesus Nunez on Facebook now for about half a year and every time he adds a new post he makes me smile. I just have to stop what I am doing to study a dish as if contemplating a painting in a gallery.

His whimsical, sophisticated creations are truly awe inspiring.  He is one of the most creative chefs out there, painting provocative masterpieces with food. 


Jesus is the executive chef/owner at Gastroarte, a restaurant in New York City. I have never been there but it is on my To-Do list and I cannot wait to experience this modern cuisine. Take a look at some of his creations:



 
From the Gastroarte website: "It is Gastroarte's intention to bring New York an outlet for the modern cuisine that has put Spain on the culinary map as one of today's international gourmet destinations. In following Chef Núñez' passion for fusing old-world recipes with new-world preparations, Gastroarte is a meeting place for authentic Spanish flavors and nontraditional techniques, a crumble of Mediterranean and multicultural ingredients and molecular methods.

The menu showcases rich, imaginative cooking with a focus on simple yet robust flavors and also reflects Chef Núñez' youthful history as a graffiti and fine artist. In the kitchen, he draws inspiration from his love of urban design and street art, designing his dishes to be colorful creations that many diners say are "too beautiful to eat." The stage for these edible works of art offers its diners two unique dining experiences. In the Tapas and Bar Room guests can enjoy reinterpretations of Spanish tapas, while in the Dining and Garden Rooms a beautifully created dinner menu is available featuring the exploration of shape, color and most importantly flavor."

 

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I LOVE this dish. I could eat it almost every day. I will eventually try my hand at this but when I can get it served to me so perfectly each time I surrender to the pleasure. 

Italian breakfast: 2 eggs on garlic toast served with spicy sofrito sauce, and I am telling you- it is out of this world delicious so be sure to stop by Oriole 9 next time you find yourself in Woodstock NY.

The owners of Oriole9, Pierre-Luc Moeys and Nina Paturel, met in Amsterdam, Holland, fell in love and moved to the Hudson Valley to launch their dream of starting a cafe of their own. For Nina, a lifetime Hudson Valley resident, this move marked a return to her roots.

Pierre-Luc is a French and classic Italian-trained chef who has worked with master chefs throughout Europe, including Raymond Blanc of Michelin two-star restaurant Le Manoir aux Quat'Saisons, and Robert Kranenborg, the culinary genius behind an array of major restaurants and retail food ventures.

For Nina, it runs in her family. Nina's parents, Marylou and Bernard Paturel, ran a little place called Café Espresso in Woodstock in the 1960's. The Espresso was a haven for locals and luminaries alike. Bob Dylan and Joan Baez were among the artists who created music, drank coffee, and played chess while enjoying lazy summer nights on the patio at the Espresso. Although Nina was just a baby, she always dreamed of following in her parents' footsteps. The Espresso was the heart of the town - much the same way that Oriole9 is today.

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Rotisserie grilling results in the most succulent, juicy meats imaginable. Chicken, Rib Roast, pork roast, or a Leg of Lamb are perfectly prepared as the meat slowly roasts over an open flame.  We love serving this roast with a few tablespoons of horseradish sauce, potatoes and a vegetable or a salad.




Horseradish Sauce

• 1/4 cup sour cream
• 2 tbsp prepared horseradish
• 2 tbsp dijon mustard
• 2 tbsp fresh dill, finely chopped
• Garnish Optional: Chives
  

Mix ingredients together and refrigerate for 1/2 to 1 hour. Serve with Rib Roast and garnish with Fresh Chives.

• 4 - 6 lb Standing Rib Roast
• 5 cloves of Garlic, cut in thirds lengthwise
• Olive oil
• Kosher Salt & fresh cracked pepper to taste
• Fresh Rosemary, stems removed, leaves chopped
• Note: it is best to cook with a meat thermometer.

Directions

1. Rub the roast with a generous amount of salt and pepper and let meat rest at room temperature for about 30 minutes
2. Place meat on a large wooden board. Make slits all over the roast and insert slices of garlic
3. Follow the manufacturer's instructions to secure the meat on the rotisserie rod. You can tie the roast with twine if desired.
4. Rub roast with a light coat of olive oil
5. Sprinkle fresh rosemary all over the roast
6. Preheat the BBQ Grill to High
7. Set the Rotisserie hardware/Roast into your BBQ/Grill and place pan under the roast to capture the dripping juices.
8. Let meat sear under high heat for about 10 minutes, keeping the lid open
9. Reduce heat to medium and close the lid, cooking at a temperature of about 300 degrees.
10. Cook the roast based on its weight: 15 - 20 minutes per pound
11. Working with your thermometer cook the meat according to your preferred doneness: Medium-Rare is 135 degrees.
12. Note: the meat will continue to cook once removed from the grill so be sure to remove it a few degrees before the thermometer gets to your desired target (in this case removing at 130 degrees)
13. When done allow the roast to stand for 15 minutes, remove the rotissrie forks and rod
14. Carve into slices and serve immediately, with au jus from the drip pan.

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I just have to congratulate and celebrate the success of four fellow bloggers who have published their own cookbooks. Check out these beautiful cookbooks by Sprouted Kitchen food blogger Sara Forte, Smitten Kitchen food blogger Deb Pereman, The Wednesday Chef food blogger Luisa Weiss, and What Katie Ate food blogger Katie Quinn Davis.  Congratulations Ladies!  - Seduction Meals

We are happy to promote cookbooks produced by food bloggers so send us links / information on the cool cookbooks that you find and love.


Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners--with vivid flavors and seasonal simplicity at the forefront.

Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes--plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, "meaty" vegetarian meals like Beer Bean- and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables. (source: Amazon)



The long-awaited cookbook by Deb Perelman of Smitten Kitchen--home cook, photographer, and celebrated food blogger. Deb Perelman loves to cook. She isn't a chef or a restaurant owner--she's never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions--and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You'll get more than three million results. Where do you start? What if you pick a recipe that's downright bad?

So Deb founded her award-winning blog, Smitten Kitchen, on the premise that cooking should be a pleasure, and that the results of your labor can--and should--be delicious . . .  every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to creating and finding the best of the best and adapting the recipes for the everyday cook.  (source: Amazon)



The Wednesday Chef cooks her heart out, finds her way home, and shares her recipes with us. It takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin--one recipe at a time.

Luisa Weiss grew up with a divided heart, shuttling back and forth between her father in Boston and her Italian mother in Berlin. She was always yearning for home--until she found a new home in the kitchen. Luisa started clipping recipes in college and was a cookbook editor in New York when she decided to bake, roast, and stew her way through her by then unwieldy collection over the course of one tumultuous year. The blog she wrote to document her adventures in (and out) of the kitchen, The Wednesday Chef, soon became a sensation. But she never stopped hankering for Berlin.

Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it.
(source: Amazon)



Renowned food photographer and blogger, Katie Quinn Davies' cookbook shares her favorite simple dishes with a dazzling collection of recipes and beautiful images (American edition). After spending more than a decade as an art director working for some of the top design studios in Ireland, the United States, and Australia, Katie Quinn Davies refocused her creativity towards food and lifestyle photography and created a blog called What Katie Ate. An Internet phenomenon, What Katie Ate has received international attention and was even dubbed one of the best food blogs in the world by GOOP. Showcasing her extraordinary eye, this debut cookbook is a unique combination of food diary and how-to, with tips and tricks, photographs, recipes, and stories.

Sharing more than one hundred simple culinary recipes drawn from Katie's travels, dinner party cooking and foodie haunts, What Katie Ate emphasizes seasonal ingredients and irresistible flavors. Featured dishes range from Wild Mushrooms on Toast with Parmesan and Herbs to Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing and Cider Cream Gravy. What's for dessert? Temptations include Coffee Hazelnut Frangelico Cake and Honey Baked Peaches with Vanilla Bean Créme Fraiche.

Perfect for entertaining, this gorgeous cookbook minimizes the time spent in the kitchen and maximizes the time spent enjoying the meal with friends and family. Bringing together easy-to-cook recipes (using standard American measurements) with gorgeous world-class food photography, What Katie Ate will indulge all of your senses. (source: Amazon)

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I had some left over crab cake mix the other day and thought I would try this recipe. Using small corn tortillas I added a layer of crab cake mix, a teaspoon of chipotle sauce and a handful of shredded Jalapeno Pepper Jack cheese.  I toasted them in a skillet until warmed throughout and cheese melted, and served this with a side of tomato, cilantro, and avocado salad. Fast 'n Easy!

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I remember the first time I tried Peruvian Ceviche and just loved the combination of the spicy citrus-cured seafood with the sweetness of fresh corn and sweet potato. So naturally when the recipe from Bon Appetit found its way to my email box, I knew I had to try it.


Ceviche is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chili peppers. For this recipe, blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.


PERUVIAN CEVICHE
4-6 servings
Recipe by Gastón Acurio of La Mar in Lima, Peru / Bon Appetit Magazine

Ingredients

Leche de Tigre

• 2/3 cup fresh lime juice
• 2 garlic cloves, smashed
• 1 tablespoon (packed) chopped fresh cilantro leaves
• 1/2 ají limo or habanero chile, seeded, halved lengthwise
• 1/2 small red onion, chopped
• 1/2 cup bottled clam juice (optional)
• Kosher salt

Ceviche

• 1 small sweet potato (about 8 ounces)
• 1 ear of corn, husked
• 1/2 ají limo or habanero chile, seeded, halved lengthwise
• 1 pound fluke, flounder, or sole, cut into 1/2-inch cubes
• 1 small red onion, quartered and thinly sliced, divided
• Kosher salt
• Cilantro leaves

Ingredient Info:
 Ají limo chiles are sold at Latin markets; look for habanero chiles at some supermarkets and at Latin markets.

PREPARATION

Leche de Tigre

1. Set a fine-mesh sieve over a small bowl.
2. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth.
3. Add onion; pulse 3-4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Ceviche

1. Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
2. Meanwhile, add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2-3 minutes. Transfer to a plate; let cool completely.
3. Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
4. Rub a large bowl with cut sides of chile; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt. (NOTE: I let the fish marinate a half hour, but that is up to you)
5. Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.

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