I am not limiting this to the pleasures of the alcove. When I cook for others–be it for a single special individual or for a significant group–I want to play and tease, making my guests and their appetites feel loved and tickled. I want to attract them, tempt them into the guilty pleasures of the dinner table, and see the abandon in their eyes as they indulge in a third helping. I use my culinary seduction weapons (apron and wooden spoon, mostly) to astound and revive indolent couch-bound friends, or see a smile surface on a gloomy face. I like to provoke with food, it gives me the power to balance out lost harmony. Anyone who loves to cook, has then certainly pursued undecided suitors on a special date with a challenging dish. Offered large portions of plenty as a peace sign to grumpy in-laws. Or fed noisy dinner guest a meal to remember just to enjoy the silence as they speechlessly ingested. That, too, is the 'kitchen burlesque' I advocate.
So it's only natural for me to believe that the noblest form of persuasion and beguiling titillation is through the art of cooking a perfect meal. Food is sexy, period. The obvious oysters, copious amounts of caviar eaten with fingers and fountains spilling gallons of chilled champagne? It may be surprising to some, but many sensual foods and preparations are, on the contrary, affordable and quite unsophisticated.
Were you aware, for example, that anchovies are a potent aphrodisiac? On a par with chili peppers, pine nuts, anise, basil, carrots, pistachio nuts, almonds, arugula, sage, turnips, parsley, and one of the supposed intimacy-spoilers, garlic? Also, think pomegranate kernels loosely scattered on rare grilled meats, lightly steamed asparagus wantonly dribbled with melted butter, or the amazing texture of avocado which has been stained with balsamic vinegar.
Choose a few key luxurious flavors for your seduction repast, well studied lighting, a fine bottle of wine, alluring music and attire, and even a plate of scrambled eggs can count as foreplay.
Fifteen minutes to assemble, five to prepare. Leaves you all the time you need for a relaxing bath, lighting the candles and rubbing lemon juice and olive oil on your skin. For an orgy of four, prepare:
6 free-range eggs
100 g (1/2 cup) walnuts, shelled and lightly toasted
150 g (3/4 cup) brie, room temperature
1 small truffle
1 tablespoon unsalted butter
1 tablespoon heavy cream
Salt and white pepper to taste
In a mixing bowl, beat the eggs and season with salt and pepper.
Cut the brie in thin matchsticks and finely chop the walnuts except for a few. Play a soft ballad in the background while you do this.
Melt the butter in a heavy-bottomed skillet, and pour in the beaten eggs. Stir in the slivered cheese and ground walnuts. Add a few truffle shavings and stir with a wooden or plastic whisk (to avoid scratching the bottom of your pan) for a brief moment.
Remove the skillet from the stove and continue stirring to melt the cheese and obtain a soft creamy texture. Serve warm garnished with more shaved truffle, and the remaining walnut meats. Don't forget the wine.
And this was only the appetizer...
100 g (1/2 cup) walnuts, shelled and lightly toasted
150 g (3/4 cup) brie, room temperature
1 small truffle
1 tablespoon unsalted butter
1 tablespoon heavy cream
Salt and white pepper to taste
In a mixing bowl, beat the eggs and season with salt and pepper.
Cut the brie in thin matchsticks and finely chop the walnuts except for a few. Play a soft ballad in the background while you do this.
Melt the butter in a heavy-bottomed skillet, and pour in the beaten eggs. Stir in the slivered cheese and ground walnuts. Add a few truffle shavings and stir with a wooden or plastic whisk (to avoid scratching the bottom of your pan) for a brief moment.
Remove the skillet from the stove and continue stirring to melt the cheese and obtain a soft creamy texture. Serve warm garnished with more shaved truffle, and the remaining walnut meats. Don't forget the wine.
And this was only the appetizer...
