APPETITE FOR LOVE (Romantic Dinners)

Member Name: harmonyk

Product:	Romantic Dinners
Date:	26/11/01 (204 review reads)
Rating:

Advantages: Passion, more passion, ditto

Disadvantages: Food might be wasted due to above

THE WAY TO A MANS HEART

As the Dooyoo world and his wife now knows I have recently become romantically attached to the famous ANDREWSJK. We are both extremely happy about this situation and totally bowled over by the warm wishes of all our friends here in Dooyooland.

Not wishing to over do the subject of our romance and make every member throw up at the sight of us canoodling in the comments, I am going to suggest to John that we should have a chat about how to avoid public lovey-dovey ‘overkill’. What better setting for this chat but a romantic candlelit meal – just for the two of us (although I suspect there may be one or two interruptions from a few friends).

Whilst the meal is prepared John has nipped down the local with Smark1985 for a quick flagon of real ale to discuss the defence of Cornwall from the hail of indoor footwear and long email addresses as threatened by fluffy slippers. Plans to bend comments boxes were also mentioned. If he’s late for the meal he it won’t be a fluffy slipper I throw at him!

THE SETTING

My kitchen is large and if you get rid of the vacuum cleaner and oversize dog bed there are not too many obstacles to negotiate in the preparation of fine cuisine. There is a subtle wall unit light and candles to promote a soft romantic atmosphere and I will, of course, plug in the Haze air freshener to get rid of any unpleasant aromas, (well the dog will probably be looking for the bone she lost last month!)

There is a round oak table covered with a beautiful old damask and lace cloth. In the centre is a simple long white candlestick surrounded by posies of sweet smelling freesias and rosebuds (kindly supplied by the green fingered Millergirl).

Indychick recommends our music be provided by Mr Robbie William’s absolutely stunning album – SWING WHEN YOU’RE WINNING (if you like Frank Sinatra’s style of music this is a must for
your collection). I think an op may follow on that very soon.

TV and telephone is switched off – kids are sent away for night (or two!) and let the seduction begin…

THE MEAL

Not many people know this but I do have another passion in life…. Wild Mushrooms. In the autumn I am usually found rummaging around the old woody areas of the New Forest in search of Chanterelles, Ceps, and Pied de Mouton (otherwise known as Hedgehog fungus!) I have used the French names of the fungi because my dearly beloved has a penchant for ‘la cuisine Francaise’.

Anyway… the starter of my gastronomic feast will be taken from the cookery book - A PASSION FOR MUSHROOMS written by famous Italian mushroom restaurateur Antonio Carluccio.

The Main course is taken from Keith Floyd’s FLOYD ON FRANCE and the cocktail and dessert is from Jamie Oliver’s HAPPY DAYS WITH THE NAKED CHEF as recommended by ‘the scorpion’ (my daughter). Special mention should be made of a certain lovely lady – misslook - who has become very fond of canoodling in the comments with my beloved – I have decided to include a passionate cocktail in her honour.

My chosen recipes follow…

COCKTAILS FOR TWO

JUM AND BENDER

6 passion fruit (well of course!)
Champagne (had to be really)
Dash of grenadine

Halve the passion fruit and push the juice through a coarse sieve to separate the flavour from the seeds – discard seeds but keep pulp that is on underside of sieve – scrape into tall glass and top up with champagne and a dash of grenadine. That’s all – enjoy!

STARTER

OYSTER VELOUTE WITH TRUFFLES

12 large very fresh oysters - (need I say more!)
45g butter
Juice of ½ lemon
Small glass white wine – (plus large glass of something for chef)
Salt and pepper for seasoning
6 egg yolks <
br>1 x 40g white Alba truffle (tuber magnatum)

Open the oysters over a dish to collect their liquid. Filter this liquid and put it in a pan with butter, lemon juice, wine and seasoning. Bring to simmering point DO NOT BOIL and immerse the oyster meat for 20 seconds only, then remove the oysters and keep warm (I usually put on a cardigan – oh they mean the oysters, sorry.)

Whisk the egg yolks into the liquid as if you were making Zabaglione (yeah like I’m always doing that!) Do this over a low gas flame or use a bain marie beating until you obtain a firm foamy consistency. Check seasoning. Place oysters in pre-warmed shells and serve covered with the sauce and thin slices of the white truffle.

I suggest feeding each other the oysters washed down with a crisp white wine.
Obviously because of its aphrodisiac affects this course may lead to the rest of the meal going to waste (assuming he’s back from the pub).

MAIN COURSE

ESCALOPE DE VEAU A LA MOUTARDE - (I did consider a lamb dish but knowing how much Sue26 thinks of sheep, John advised against it.)

Butter
2 thin veal escalopes
salt and pepper
1/2 glass Armagnac or Cognac
75ml double cream
½ tbsp Dijon mustard
Chicken stock (optional)

Melt some butter in a pan and as it turns nutty brown fry the escalopes for 2 minutes on each side. Season, pour on alcohol and flame. Take meat out of pan so it does not boil in the liquid – keep warm (time for that cardy again!) Turn down the heat, stir the cream into the juices and add mustard. If the sauce is too thick add a little chicken stock. Stir inn knob of butter, season to taste and strain sauce over the meat. Serve on a bed of rice with a crunchy green salad.

My suggested tipple to accompany this course is a rather interesting bottle of red we came across whilst sampling the delights of the Waitrose wine section in Southampton recently. G
oats do Roam (yes I did say that) is a lovely spicy, fruity little number from South Africa. It was actually so good I’m not saying any more about it – I’ll write another opinion on it later this week.

DESSERT

CHEEKY CHOCOLATE MOUSSE

125g smashed up dark rich chocolate
35g butter cut into pieces
175ml double cream
1 large organic egg
half tbsp Amaretto
1 tbsp good honey

Melt chocolate and butter in a bowl over a pan of simmering water. In another bowl whip the cream to soft peaks (not too stiff). In a 3rd bowl whisk eggs and honey until light and fluffy, fold in the Amaretto, melted chocolate and cream – gently. Pour into wine glasses and chill for an hour – or more if he’s STILL not back from the pub!

So there we have it – a meal to melt the heart of the toughest man.

I just phoned the pub and sidneygee reckons Johns just nicked Smarky’s bonnet and is running back home with the Cornishman in hot pursuit – oh well – better set another place.

Bon Appetite

Heather XXX

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