Find us on Facebook
|
|
|
Food, Sexy Food
From Culinary Events Northwest, LLC 425-231-9239 |
Arugula, Strawberries, Avocado, Almonds and Honey...Oh My! You are what you eat, because what you eat directly influences your body. The food you consume can have a direct impact on your sex life, affecting your hormones, brain chemistry, energy and stress levels. Some foods have psychoactive properties, others arouse because they are psychologically suggestive, and some can actually increase blood flow. If the sexy food you choose doesn't have the intended affect, at least it's healthy and it will do your body good! ALMONDS Through antiquity, almonds were regarded as fertility symbols. The aroma of almond supposedly arouses passion in females -- or so thought the poets and scribes. The scientists say that almonds provide high doses of vitamin E, magnesium and even fiber. Therefore, there seems to be something in the almond myths after all. ARUGULA Arugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta. AVOCADO The Catholic priests in Spain found this fruit so obscenely sexual that they forbade it. On the other side, avocado is rich with folic acid, vitamin B6 and potassium. They are also said to boost immune system. HONEY Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their "Honeymoon" drank mead and it was thought to "sweeten" the marriage. STRAWBERRIES Perfect food for hand feeding your lover. They are high in vitamin C and make a sweet light dessert. CHOCOLATE The Aztecs referred to chocolate as "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine (The THEO chocolate company in Seattle is named after this substance.) Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two. Try a glass of Cabernet with a bit of dark chocolate for a sensuous treat to end your romantic meal! RED WINE A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid and savor the taste on your lips. Do remember; a moderate amount of wine has been said to "arouse" but much more than that amount with have the reverse affect.
|
|
| Dinner for Two
DUNGEONESS CRAB SPREAD
Prepare the day before your romantic evening so when you get home the appetizer is ready.
8 ounces fresh crabmeat, drained and flaked
2 tablespoons sliced green onions
1 (2-ounce) package cream cheese, softened
1-1/2 tablespoons mayonnaise or salad dressing
1/2 tablespoons lemon juice
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1 pinch salt and white pepper to taste
1 green leaf lettuce for garnish
1 small bunch parsley for garnish
1 lime sliced for garnish
Press crabmeat between paper towels to absorb excess moisture. Combine crabmeat and green onions in a large bowl; set aside. Combine cream cheese and next 6 ingredients; add to crabmeat mixture, tossing to coat. Cover crabmeat mixture and chill 8 hours. To serve, mount crabmeat mixture on a small tray. Add green leaf, and lime slice. Serve with assorted crackers. Yield: 1+ cups
STRAWBERRY, ARUGULA & ALMOND SALAD
Toasted almonds will add a nice touch and nutty flavor to this salad.
1/2 pound loose fresh Arugula
1/2 pint fresh strawberries, halved
1 tablespoon slivered almonds, toasted
1 tablespoon sliced almonds, toasted
Poppy Seed Dressing
Wash Arugula leaves thoroughly, and pat or spin dry. Combine Arugula, strawberries, and almonds in a large bowl; cover and chill. Just before serving, pour Poppy Seed Dressing over salad; toss gently. Yield: 2 servings
BREAST OF CHICKEN FLAMBÉ WITH
BRANDIED CHERRY SAUCE FOR TWO
This delicious and romantic meal should quickly warm your mood for the evening!
2 8ounce chicken breasts with bone and skin
1 ounce melted butter
1 teaspoon paprika
1 ounce brandy
1 pinch salt and white pepper to taste
Bing Cherry sauce
1 8 ounce can black bing cherries
2 tablespoons Burgundy wine
2 tablespoon sugar
1/2 teaspoon cornstarch
1 pinch salt
Preparing Bing Cherry Sauce: Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.
Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for 30 minutes at 325°F or until cooked and tender. Place chicken in a medium size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
How to flambé: Pour 1/4 ounce of brandy over dish and place in middle of table. Using long wooden matches, ignite chicken breast. When flame goes out and liquor has burned off, you are ready to serve. Yield: 2 servings
VANILLA ICE CREAM CREPES
WITH FRESH BERRY SAUCE
Crepes are tissue-thin pancakes that can be used to make any number of delicious desserts. In this recipe, you will fill crepes with ice cream and smother with Strawberry Sauce and whipped cream.
I pint strawberries, blueberries or other fresh berries, washed
6 tablespoons water
2 tablespoons granulated sugar or one tbsp honey
3 cups vanilla ice cream
4 cups whipped cream
Crepe Shells 1/4 cup all-purpose flour
7 tablespoons milk
1 large egg
1/2 tablespoon vegetable oil
1 pinch salt
as needed vegetable spray or oil
Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter well before making crepes.
Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds.
Place cooked crepe on waxed paper or clean, dry surface. Do not stack crepes while hot. Cooled crepes may be stacked, wrapped in aluminum foil, and refrigerated for a few days or frozen for a few months. If frozen, thaw in refrigerator for 6 hours before use.
Pick stems off strawberries or other berries and slice (if strawberries), place in mixing bowl with sugar and water. Lay crepes out flat and place a scoop of ice cream in middle. Roll up crepes and place on plates. Smother with strawberries and sauce. Garnish with whipped cream and serve immediately. Yield: 4 servings
|
|
The Perfect Date Night Restaurant
Tablas WoodStone Taverna, a new Spanish-Tapas restaurant in Mill Creek Town Center is a gem! Chef Clara Gutierrez has created a Northwest Mediterranean menu of small plates sure to please and delightful to share. The environment is cozy and the service friendly. The wine menu (mostly Spanish & Chilean selections) features perfect parings by the glass or bottle for their eclectic culinary offerings-including lamb, seafood, assorted tapenades, and signature wood fired flatbread. Save room for dessert, small portions of Cointreau Chocolate Mousse, Kahlua Mousse, Baklava, Flan and other delights are a tasty conclusion to your romantic evening out. We have invited Chef Clara to share her culinary insights and delicious recipes with us on our Spring-Summer schedule, be sure to sign up for her class tentatively scheduled for May!
Tablas WoodStone Taverna 15522 Main Street, Mill Creek 98012
|
|
Upcoming Classes with a touch of Romance!
Valentines Day Cake & Cupcake Decorating
(HANDS-ON, Class limited to 22)
Carol Richardson-Owner, Carol's Creative Confections
Thursday, February 3, 6:30-9:00 PM $48
A cake lover's class with a romantic theme! This is a "hands-on" experience devoted to the pursuit of perfect buttercream, decorating techniques, and gum paste flowers. Chef Richardson will cover Roses; Hearts; Rosettes; Decorative Boarders and Gum Paste Carnations. Additional recipes include: Chocolate Dipped Shortbread Hearts and Heart-Shaped Meringues with Passion Fruit Curd. Put that in your pastry bag and pipe it!
Tapas!
(HANDS-ON, Class limited to 22)
Dawnula Koukol-Chef, Culinary Instructor
Thursday, February 10, 6:30-9:00 PM $55
The "small plates" trend currently in vogue in so many big city hotspots has its roots in the lively taverns of Spain where tapas are enjoyed with wine and friends. Bring this interactive and delicious style of eating to your own table! Work side by side with Chef Dawnula creating a delectable, eclectic culinary experience. Mushroom Confit with Orange & Chili; Manchego Fritters; Cabrales (Spanish Cheese) & Quince Stuffed Piquillo Peppers on Baby Greens with Sherry-Honey Vinaigrette; Roasted Pork Tenderloin with Dried Fruit & Brandy; Rioja Soaked Apples; and Chocolate Olive Oil Pancakes with Mint and Honey.
Cooking with Passion-The Ultimate Aphrodisiac!
(HANDS-ON, Class limited to 10 couples)
Leslie Lightner-Director, Culinary Events Northwest
Wednesday, February 16, 6:30-9:00 PM $100 per couple
Cook up romance with a steamy date night cooking class--the perfect way to spice up any relationship. Whether the two of you are beginners or pros in the kitchen, you will develop your culinary skills, spend fun time together, and meet new people during this tasty gourmet experience for two. Join Chef Leslie in the kitchen while preparing a meal that's sure to be both flirtatious and flavorful. Crostini with Smoked Salmon; Crispy Shallots and Dilled Cream; French Onion Soup with Gruyere Toasts; Seared Beef Tenderloin with Port Sauce; Oven Roasted Asparagus; Proscuitto & Goat Cheese Salad with Fig Vinaigrette; and Chocolate Mousse Cake with Raspberry Eau de Vie. Get your partner in the kitchen and anything is possible!
Prohibition Grille-Gourmet Southern Cuisine
AN EVENING WITH ROCKY TRABUE
Owner, Executive Chef
Saturday, February 19, 5:00-7:30 PM $55
Whether through ingredient or recipe, the theme of all Prohibition Grille's dishes is traditional "Down South" with a contemporary "Uptown" presentation. Their chefs strive for originality and diversity, focusing on quality and freshness. Every dish is the inspiration of Chef Rocky Trabue and his associate chefs. We welcome Chef Rocky to our culinary center this evening as he entertains us with a plethora of his most popular menu items. From appetizers through the main course, this is a not-to-be-missed evening of southern charm and hospitality!
|
Remember to visit our website!!!
Visit our freshly remodeled website at www.culinaryeventsnw.com See pictures of recent classes and chefs, review upcoming classes and if you'd like, register online. Be sure to change any prior bookmarks on your computer to reflect the new web location.
 |
|
|
|
|
