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 Potatoes recipe
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 Potatoes and 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.

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This recipe was submitted by Stefan in NYC. A beautifully presented dish meant for breakfast in bed, the frittata, or open faced omelet, is easy to prepare and impressive to serve.

Mexican Frittata

8 eggs
1/2 cup of half and half
salt and pepper
3 tablespoons of sweet butter
3 heaping teaspoons of cilantro, chopped
3 tablespoons of chopped yellow chives (Chinese garlic chives)
1 medium tomato, coarsely chopped
1 cup of sharp cheddar cheese
Tortilla chips

Garnish
1 avocado quartered and thinly sliced
lemon juice
black pitted kalmata olives
Dollop of chipotle

Whisk together  eggs, half and half , and salt and pepper. Melt butter in a large skillet. Add cilantro and yellow chives, sauté over medium-low heat until soft. Pour egg mixture into skillet, cover and cook until outer edges begin to slightly brown. Add 1/2 cup grated cheese, replace cover and allow cheese to melt into the frittata.

Heat broiler. Slice avocado and drizzle with fresh lemon--set aside. Place the remaining cheese (1/2 cup), over the frittata and place the uncovered skillet under the broiler until starts to brown and frittata fluffs up, about 2-3 minutes. Slide the frittata on to a plate. Garnish with sliced avocado and place in a pinwheel fashion around the plate. Add olives and place a dollop of chipotle in the center. Grab two cups of coffee, a bag of tortilla chips and hop back into bed.

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