Chef's Corner: How to be naked by dessert: the food guide to great sex
No doubt about it, romance is in the air! What better way to take advantage of this lust-filled season than to turn the lights down low and the oven up to high? Let's take full advantage of these days to stoke the embers and get love's fire burning high!
Set the Scene for Romance
A candlelit room, rose petals on the table, and delicately folded napkins may seem more like a scene from a chick flick than your life, but it needn't be! Part of setting a romantic atmosphere is letting your imagination run wild and creating a place where you are so removed from daily life that you can only stare longingly into each other eyes while delicately sipping soup, slicing the main dish and drizzling oil and vinegar onto salad greens. All of the traditional romantic table and room decorating practices can and should be taken into consideration when you get the room ready for romance!
Send a romantic card a few days in advance inviting your lover to be come over for an extra special dinner and letting him/her know exactly what time and where to arrive for dinner.
Cover the table with a clean, pressed solid-coloured tablecloth. (If you don't have a linen table cloth, a nicely coloured one from the dollar store will do: just take it out well in advance to get as many creases out as possible.)
Set the table with a formal table setting — this is not a time for plastic cutlery from those packets from KFC.
Play romantic mood music on your stereo to help set the mood. (Hint: Barry White and Luther Vandross work better than Eminem and the Beastie Boys!)
Decorate the dining room and table with candles and fresh flowers. (Or realistic looking ones from the dollar store).
Dress in special occasion clothing and ask your lover to do the same.
Paying special attention to your lover's taste buds is a great way to let them know exactly how you feel. Nothing says loving like a home-cooked meal including all of your honey's absolute favourite foods and a rich, smooth dessert to top off the meal. Not sure what pleases your true love's palette? Follow this menu and you're guaranteed a romantic evening!
A Feast Fit for Lovers (You'll Both Be Naked by Dessert!)
Exotic Spinach Salad
10 ounces fresh spinach - trimmed, washed and dried
1 mango - peeled, seeded and cubed
1 avocado - peeled, pitted and diced
1 tomato, cut into wedges
1/2 red onion, cut into long, thin strips
1/2 pound fresh mushrooms, sliced
2 tablespoons extra virgin olive oil
1/2 cup white wine vinegar
1/2 teaspoon ground black pepper
pinch white sugar
In a large salad bowl, combine the spinach, mango, avocado, tomato, onion and mushrooms. Prepare the dressing in a jar by combining the oil, vinegar, pepper and sugar. Seal, shake well, and pour over salad. Toss and serve.
Beef Tenderloin with Roasted Shallots
3/4 pound shallots, halved lengthwise and peeled (NO substitutes)
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish
Preheat oven to 375 degrees Fahrenheit. In a 9-inch pie pan, toss shallots with oil to coat. Season with the salt and pepper, and roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stovetop, sauté bacon until golden. Using a slotted spoon, transfer the bacon to paper towels to soak up the extra grease. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with the foil. Spoon the fat off top of pan drippings in roasting pan. Place pan over high heat on stovetop.
Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Very Simple Risotto
2 tablespoons butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, and then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, and then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
And for the best part…dessert! (You can choose or make all three to keep up your energy for all night!)
Chocolate Cakes With Liquid Centres — Choice 1
1/2 cup butter
4 (1 ounce) squares bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup white sugar
2 teaspoons all-purpose flour
Preheat oven to 450 degrees Fahrenheit. Butter and flour four 4-ounce ramekins or custard cups. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. Beat the eggs, egg yolks and sugar together until light coloured and thick. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined. Divide the batter between the four moulds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired. (Note: if you have roommates with chocolate addictions, hide them or they will be gone within and hour.)
Pineapple Macadamia Nut Cake — Choice 2
1 1/2 cups all-purpose flour
1 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter flavoured shortening
2 eggs
1 (8 ounce) can crushed pineapple with juice
1/2 cup spiced rum
1 teaspoon vanilla extract
1 / 2 cup macadamia nuts
Glaze:
1/4 cup water
2 tablespoons butter
1/2 cup white sugar
1/4 cup rum
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x9 inch pan. In a large bowl, mix flour, sugar, pudding mix, baking powder and salt. Make a well in the center and add shortening, eggs, pineapple, 1/2 cup rum and vanilla. Beat until smooth. Stir in macadamia nuts. Bake at 350 degrees Fahrenheit for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean. While cake is still very warm, poke holes all over top of cake with toothpick. Slowly spoon glaze onto cake. Cake will be very moist. Let stand for at least 15 minutes to absorb glaze. Best served while still warm. To make the glaze: Place water, butter, and 1/2 cup sugar in small sauce pan. Boil 3 minutes. Remove from heat and add 1/4 cup rum.
Red Velvet Cake — Choice 3
1/2 cup shortening
1 teaspoon butter flavoured extract
1 1/2 cups white sugar
2 eggs
4 tablespoons red food coloring
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
2 1/2 cups sifted all-purpose flour
1 tablespoon distilled white vinegar
1 teaspoon baking soda
1/2 cup butter
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Grease and flour 2 - 9 inch round pans. Cream shortening, butter flavouring, sugar, and eggs until light and fluffy. Make a paste with food coloring and cocoa and add to the shortening mixture. Mix buttermilk, salt, baking soda and vinegar; add to mixture. Slowly add flour to mixture. Put batter into 2 greased 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes. Allow to cool completely, then frost with Cream Cheese Frosting. To Make Cream Cheese Frosting: Combine 1/2 cup butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Mix until well blended. (I know this sounds a little gross with all of the food colouring, but it is a true southern tradition and it is so good!)
Extra ingredients required for this meal: a good bottle of red wine — perhaps a Cabernet Sauvignon, but ask the expert at the LBCO (take him your recipe list) and a honking big box of condoms.
If you have more romantic recipes, let Janet know! djembejanet@hotmail.com
Set the Scene for Romance
A candlelit room, rose petals on the table, and delicately folded napkins may seem more like a scene from a chick flick than your life, but it needn't be! Part of setting a romantic atmosphere is letting your imagination run wild and creating a place where you are so removed from daily life that you can only stare longingly into each other eyes while delicately sipping soup, slicing the main dish and drizzling oil and vinegar onto salad greens. All of the traditional romantic table and room decorating practices can and should be taken into consideration when you get the room ready for romance!
Send a romantic card a few days in advance inviting your lover to be come over for an extra special dinner and letting him/her know exactly what time and where to arrive for dinner.
Cover the table with a clean, pressed solid-coloured tablecloth. (If you don't have a linen table cloth, a nicely coloured one from the dollar store will do: just take it out well in advance to get as many creases out as possible.)
Set the table with a formal table setting — this is not a time for plastic cutlery from those packets from KFC.
Play romantic mood music on your stereo to help set the mood. (Hint: Barry White and Luther Vandross work better than Eminem and the Beastie Boys!)
Decorate the dining room and table with candles and fresh flowers. (Or realistic looking ones from the dollar store).
Dress in special occasion clothing and ask your lover to do the same.
Paying special attention to your lover's taste buds is a great way to let them know exactly how you feel. Nothing says loving like a home-cooked meal including all of your honey's absolute favourite foods and a rich, smooth dessert to top off the meal. Not sure what pleases your true love's palette? Follow this menu and you're guaranteed a romantic evening!
A Feast Fit for Lovers (You'll Both Be Naked by Dessert!)
Exotic Spinach Salad
10 ounces fresh spinach - trimmed, washed and dried
1 mango - peeled, seeded and cubed
1 avocado - peeled, pitted and diced
1 tomato, cut into wedges
1/2 red onion, cut into long, thin strips
1/2 pound fresh mushrooms, sliced
2 tablespoons extra virgin olive oil
1/2 cup white wine vinegar
1/2 teaspoon ground black pepper
pinch white sugar
In a large salad bowl, combine the spinach, mango, avocado, tomato, onion and mushrooms. Prepare the dressing in a jar by combining the oil, vinegar, pepper and sugar. Seal, shake well, and pour over salad. Toss and serve.
Beef Tenderloin with Roasted Shallots
3/4 pound shallots, halved lengthwise and peeled (NO substitutes)
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish
Preheat oven to 375 degrees Fahrenheit. In a 9-inch pie pan, toss shallots with oil to coat. Season with the salt and pepper, and roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stovetop, sauté bacon until golden. Using a slotted spoon, transfer the bacon to paper towels to soak up the extra grease. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with the foil. Spoon the fat off top of pan drippings in roasting pan. Place pan over high heat on stovetop.
Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Very Simple Risotto
2 tablespoons butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, and then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, and then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.
And for the best part…dessert! (You can choose or make all three to keep up your energy for all night!)
Chocolate Cakes With Liquid Centres — Choice 1
1/2 cup butter
4 (1 ounce) squares bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup white sugar
2 teaspoons all-purpose flour
Preheat oven to 450 degrees Fahrenheit. Butter and flour four 4-ounce ramekins or custard cups. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. Beat the eggs, egg yolks and sugar together until light coloured and thick. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined. Divide the batter between the four moulds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired. (Note: if you have roommates with chocolate addictions, hide them or they will be gone within and hour.)
Pineapple Macadamia Nut Cake — Choice 2
1 1/2 cups all-purpose flour
1 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter flavoured shortening
2 eggs
1 (8 ounce) can crushed pineapple with juice
1/2 cup spiced rum
1 teaspoon vanilla extract
1 / 2 cup macadamia nuts
Glaze:
1/4 cup water
2 tablespoons butter
1/2 cup white sugar
1/4 cup rum
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x9 inch pan. In a large bowl, mix flour, sugar, pudding mix, baking powder and salt. Make a well in the center and add shortening, eggs, pineapple, 1/2 cup rum and vanilla. Beat until smooth. Stir in macadamia nuts. Bake at 350 degrees Fahrenheit for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean. While cake is still very warm, poke holes all over top of cake with toothpick. Slowly spoon glaze onto cake. Cake will be very moist. Let stand for at least 15 minutes to absorb glaze. Best served while still warm. To make the glaze: Place water, butter, and 1/2 cup sugar in small sauce pan. Boil 3 minutes. Remove from heat and add 1/4 cup rum.
Red Velvet Cake — Choice 3
1/2 cup shortening
1 teaspoon butter flavoured extract
1 1/2 cups white sugar
2 eggs
4 tablespoons red food coloring
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
2 1/2 cups sifted all-purpose flour
1 tablespoon distilled white vinegar
1 teaspoon baking soda
1/2 cup butter
1 (8 ounce) package cream cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Grease and flour 2 - 9 inch round pans. Cream shortening, butter flavouring, sugar, and eggs until light and fluffy. Make a paste with food coloring and cocoa and add to the shortening mixture. Mix buttermilk, salt, baking soda and vinegar; add to mixture. Slowly add flour to mixture. Put batter into 2 greased 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes. Allow to cool completely, then frost with Cream Cheese Frosting. To Make Cream Cheese Frosting: Combine 1/2 cup butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Mix until well blended. (I know this sounds a little gross with all of the food colouring, but it is a true southern tradition and it is so good!)
Extra ingredients required for this meal: a good bottle of red wine — perhaps a Cabernet Sauvignon, but ask the expert at the LBCO (take him your recipe list) and a honking big box of condoms.
If you have more romantic recipes, let Janet know! djembejanet@hotmail.com
