Homemade Dinner Made Easy (For the Gentlemen)

The old adage "the quickest way to a man's heart is through his stomach" holds true for women as well, a homemade meal will charm any woman in your life and the great thing is you don't have to be an Iron Chef to make an elegant meal for her. You can find plenty of savory recipes that'll make you look like a culinary genius with a minimal amount of actual work. Even if you feel a little like you’ll never get your bearings around the kitchen all you need to do is turn dinner into a project for two, tell her you want to cook together or point out some recipes you like and ask her to guide you through making them. Cooking together can be a very intimate experience and even if you don’t know how to cook, if she does, and you ask for her help she’ll appreciate your eagerness to learn and enjoy being able to teach you something new. You can make the experience of cooking together more sensual by choosing recipes from sexual cookbooks (yes they do exist). A lot of food items are also aphrodisiacs and there are entire cookbooks devoted to using solely these ingredients, preparing a meal that is supposed to arouse sexual desire with your partner is a subtle form of foreplay and will add an element of seduction to the domesticity of cooking. (I’ve listed the titles of a few aphrodisiac cookbooks below). If you want to make her a meal on your own and are uncertain of your culinary prowess remember to keep it simple—some of the best dishes are the simplest, stick to what you can manage and do what you know well.


Aphrodisiac Cookbooks:

The Seduction Cookbook: Culinary Creations for Lovers by: Diane Brown

The Kinky Sex Cookbook: An Orgy of Sensuous Food & Silly Fun! by: Carole Marsh

The New InterCourses: An Aphrodisiac Cookbook by: Randall Lockridge

Fork Me, Spoon Me: The Sensual Cookbook by: Amy Reiley



For effortless appetizers choose things like bruschetta or a cheese/savory meat tray, you want things that are easy to put together and leave quality time for you and your date.


Easy Bruschetta with Tomato and Basil Recipe (For two)

Ingredients

• 3 or 4 ripe tomatoes

• ½ clove garlic, minced

• 1 Tbsp extra virgin olive oil

• 1 Tbsp balsamic vinegar

• Handful of fresh basil leaves

• Salt and freshly ground black pepper to taste

• 1/2 baguette (French bread) or similar Italian bread—make sure it is good quality bread!

• 1/8 cup olive oil

• Fresh Mozzarella (the kind that comes floating in liquid)


Instructions

1) Preheat oven to 450°

2) Slice tomatoes width wise (basically into a circle)

3) Slice the mozzarella into ½ thick pieces

4) Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil then place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven on the top rack. Toast for 5-6 minutes or until the bread just begins to turn golden brown, (a toaster oven will work too).

5) Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

6) Whisk together balsamic vinegar and 1/8 cup olive oil.

7) Align the bread on a serving platter, olive oil side up, place a piece of sliced mozzarella on each piece followed by the sliced tomato on top then a basil leaf. Finish by drizzling the olive oil and balsamic mixture over the top.



A main course that will cut down your kitchen time but still be impressive is filet mignon with a balsamic reduction, there are variations on the reduction sauce that range from using cherries to maple syrup, explore and find your favorite. Pair it with a simple vegetable like haricot verts (French green beans) which only take about 6 minutes to cook if you want to serve them plain with just salt, pepper and olive oil. If you want to get a little fancy there is a good recipe for making them with herb butter which takes about 30 minutes, however the butter can be made ahead of time if you want to save time on the actual day of cooking. These are only suggestions you should always go with whatever is most manageable and in season just to insure you have the best quality ingredients.



Filet Mignon with Balsamic Syrup and Goat Cheese

Ingredients

• 1 1/2 cups balsamic vinegar

• 3 tablespoons sugar

• 2 tablespoons butter

• 2-4 (5 to 6-ounce) filet mignon steaks

• Salt and freshly ground black pepper

• 2 ounces soft fresh goat cheese


Instructions

1) Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

2) Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

3) Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.



Haricots Verts with Herb Butter


Ingredients


• 5 tablespoons unsalted butter, softened

• 3 tablespoons finely chopped shallots

• 3 tablespoons finely chopped flat-leaf parsley

• 2 teaspoons finely chopped tarragon

• 1 1/2 teaspoons grated lemon zest

• 1 tablespoon fresh lemon juice

• 2 lb haricots verts trimmed


Instructions

1) Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.

2) Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp and tender, about 6 minutes, then drain and place in ice bath to stop the cooking process and preserve the color. Toss with herb butter.


Dessert is something you can get really playful about and have a lot of fun with, anything from homemade fondue to skillet cookies and ice cream sundaes are fairly easy. I personally love crème brulée, it’s delicious and very easy to make but looks impressive (especially if you caramelize the top in front of your date) it does require a little hardware, specifically ramekins and a kitchen torch. A lot of cook ware places sell crème brulée kits that will include everything you need to make it, even the recipe. It is a favorite of my dad and I was surprised at how manageable it was the first time I tried to make it. It’s made like any other custard dessert and you can find hundreds of different variations—in my family the variation with fresh berries is a hit as well as the variation using Bailey’s Irish Cream.


Crème Brulée

Ingredients

• 2 cups heavy cream

• 1/4 cup white sugar

• 1 pinch salt

• 1 teaspoon vanilla extract

• 3 egg yolks

• 4 tablespoons white sugar

Instructions

1) Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.

2) Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.

3) Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.

4) Bake 25 to 30 minutes in the preheated oven, until custard is just set. You will be able to tell if you shake the ramekin and the custard just barely jiggles in the center. Do not over cook or the custard will curdle. Chill ramekins in refrigerator 4 to 6 hours.

5) Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes. (If you use kitchen torch remember to do so delicately, It is not a blow torch!  Hold the torch about 3 inches away and caramelize the sugar…DO NOT BURN IT!)

Date Night Eats (for the Gentlemen)

I've often heard both men and women complain that dinner dates are repetitive and boring. I disagree. Eating at its core is a social activity and should always be fun. I think the problem is that alot of times men have go-to restaurants that become standard fare for date nights and that is boring. Food is an adventure that should always be exciting and new, take dates as an opportunity to explore new cuisines and broaden both your and her culinary horizons. Veer away from large chain restaurants that we’ve all been to before. Choose interactive dates that allow for intimate conversation and adventure, it may seem like something trivial but trying new foods with your date and showing her that you're open minded and willing to try different things is attractive and she will note and appreciate it. If you're unsure how to find good new restuarants simply ask around, look online or in any Atlanta based publication. Both Creative Loafing and the AJC have food sections that feature reviews and commentary on a plethora of Atlanta’s best restaurants. Remember to pay attention to ratings,Zagat rating etc. (they are there for a reason and if you’re going into completely new territory (i.e. trying a new type of food) you will be more likely to get the best of that type of cuisine at a highly rated restaurants (I’ve posted links to both Creative Loafing and the AJC site below). If you’re nervous about trying something new or you want to be prepared so you’re able to take the lead and make menu suggestions on your date do keep in mind most restaurants have websites where they post their menu’s complete with a description of each dish. If you get to a restaurant and find yourself completely unfamiliar with anything on the menu, just ask your waiter. Most restaurants, especially upscale ones require that their waiters have an extensive knowledge of both the food and drink menu, the waiters will know what will best compliment your choices so that you can create the best possible menu for yourself and your date. Also keep in mind that you do not have to spend an arm and a leg to get a interesting, delicious meal. If you’re short on money suggest visiting an area with a large concentration of any ethncity and picking a restaurant there, in any area that attracts one cultural group you’ll find the most authentic foods for the best prices. Buford Highway has a lot of authentic Mexican and Vietnamese resaurants that have delicious food for veerrry cheap prices. Don’t judge these places by their appearance, they do tend to be hole-in-the-wall’s but the food speaks for itself. After following my tasty advice, you’ll not only be on your way to becoming a gentleman, but a restaurant connoisseur when it comes to the ladies.



For some decently restaurant ideas see some of my suggestions below.

Twist: It’s a good choice for first encounters because it’s a tapas restaurant it puts you in the position to share food and try the dishes together thereby providing conversation (I think tapas is great for dates because the point of that style of eating is sharing and interacting) It can be moderately priced to expensive depending on what you order.

Flip Burger Boutique: A fun environment with a modern interior, it is the brainchild of an ex competitor on Top Chef and its greatest attraction remains its liquid nitrogen milkshakes—namely the Krispy Kreme donut flavord one. In addition they have a whole list of unique gourmet burgers made with anything from kobe beef to chorizo sausage and they offer fun alchoholic beverages like root beer float martinis. It’s moderately priced.

Nancy’s Chicago Style Pizzeria: Great pizza and finger foods with a lot of topping choices a stocked bar and kareoke and/or live music, this is good for a laid back fun sort of date or just for a change of pace. A favorite of Akon (random I know) and you won’t spend a terrible amount of money if you and your date share a pizza.

Ru-San’s: If you like Sushi and in the evenings rambunctious environment go here—and if you say it’s your birthday they will give you a sake bomb and let you dance on the table just sayin’. Try the fried ice cream it’s yummy and remember that you aren’t limited to Sushi there are plenty of other food choices on the menu. The pricing can be anywhere from cheap to bordering on expensive here depending on your order.

Bricktop: I have a thing for their macaroni and cheese and the salads but really I go for their desserts, namely their skillet cookie. Just trust me on this one. That skillet cookie is awesome and their bread pudding is a close second. Save room for dessert if you eat here.



Creative Loafing Food & Drink Page: http://atlanta.creativeloafing.com/gyrobase/Food

AJC Food Page: http://www.accessatlanta.com/atlanta-restaurants-food/

Spaghetti Carbonara

Tonight we decided to eat in, initially I was going to make a basic pasta with tomato sauce and ground beef but my roommate found a carbonara recipe at the last minute, its inclusion of bacon sold her immediately. The ingredients are pretty basic and we had everything called for sitting around the house. I substituted spaghetti for bow-tie pasta which made little difference other then add a cute touch, I enjoyed the finished product, it's a  solid homemade and fairly quick carbonara recipe that I'd definitely make again. I used less onion then the recipe called for because my roommate hates an obvious onion presence in any food. I used a few more cloves of garlic then required and put all of the seasonings in the beaten eggs which worked well to season the overall dish. Although the recipe says to use just salt and pepper but I tried adding some red pepper to give it a little heat and some Ms. Dash seasoning to add some taste dimension . I've posted the recipe below and the link where it was found in case you're interested in finding more recipes for fun and easy dinners. I've also posted some pictures of the cooking process for a visual guide. Enjoy!

Ingredients 

• 1 pound spaghetti
•   2 tablespoons olive oil
• 8 slices bacon, diced
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table

 

 

Link to recipe:

http://allrecipes.com/Recipe/Spaghetti-Carbonara-II/Detail.aspx?src=etaf 

 

 

 

 

 

 

 

 

Pad Thai & Sake

I'll be the first to admit I'm a creature of habit when it comes to Thai food. I usually find a restaurant I like and venture no further. Luckily for me though, my roommate took it upon herself to surprise me with a new Thai restaurant...And I will be forever grateful that she did. Thai Chili is officially my new Thai restaurant. for 2010, located in a shopping plaza set back a little from the main road it's easy to miss, but very much worth finding. The interior is unspectacular, a standard restaurant set up with wooden tables and cushioned booths and chairs, however a delightfully unique touch  that didn't go unnoticed were the Thai silk silverware pouches.I started off with the Nam-Sod which I wouldn't suggest unless you thoroughly enjoy ginger, it has an almost overwhelming presence in the dish. I personally like heavily flavored food and nothing could be much stronger then the plain pieces of ginger our Filipino nanny used to make us eat when we had a cold as children, so having passed through the flames of ginger hell I enjoyed  the ginger in all its glory. My roommate however was not a fan. Nam-Sod is pretty basic dish, just minced pork bombarded with chili, lime, and ginger and slivers of onions, with a little lettuce and  topped of with a healthy serving of peanuts and a few radishes slivers for decoration. There is of course some heat from the ginger and chili's but it's not unmanageable even for those with a more sensitive palate. Being that I am now officially 21 years of age I also had to try a cocktail, I ordered the Blue Raspberry Saketini, twice and my roommate ordered it three times. It's that good. I'll leave it at that. For dinner I am ashamed to admit I made no attempt to try something new. I got my usual chicken pad thai, extra  spicy, in my opinion spicy is the only way to it eat but it's still delicious if you're not inclined to a lot of heat in your food.. f you haven't had much experience with Thai food I suggest starting with pad thai, it appeals to most tastes and all the ingredients are easily recognizable if you're a timid or picky eater. It consists of rice noodles, tofu, eggs, green onions, bean sprouts, shrimp or chicken (your preference) with a liberal sprinkling of peanuts. Pad Thai was actually my first experience with Thai food. I had it in Chiang-Mai after a friend bought it from a street vendor. I was a little apprehensive because it came wrapped in a big leaf and I don't usually like tofu but after the first bite I was sold. I also suggest trying the Tom-Yam-Kung, a shrimp soup made with lots of lemongrass and chili. It'll be especially appealing to those who enjoy a sour, spicy combination. And of course you must try Thai Chili's fried ice cream, because what is life without deep fried balls of ice creamy goodness? They present in a rather theatrical manner by bringing it to the table pouring a liquor based sauce over the top and lighting it on fire which melts the whip cream a little and warms  up the cherry.Yum!  The exterior batter covering the ice cream has a nice initial crunch but still remains moist and spongy where it meets the ice cream. It actually reminded me a bit of the batter used for funnel cakes. And when you take your spoon to the outside shell vanilla ice cream gushes out in rivulets and is soaked up by the cake like outside. From there it just melts in your mouth. My only issue with it was I wasn't too fond of the liquor sauce but I can deal as long as they keep setting my ice cream ablaze.

If you would like to see the menu or learn more about the restaurant I have posted the link to their website as well their address and phone number below!


Thai Chili Hours of Operation:

Mon - Thur  11:00 am - 10:00 pm
Fri - Sat      11:00 am - 11:00 pm
Sunday       11:00 am - 10:00 pm

Address:

2169 Briarcliff Road
Briarvista Shopping Center
Atlanta, GA 30329

Phone Number: 404.315.6750    

                                                                                                   

http://www.thaichilicuisine.com/ (website)

http://www.thaichilicuisine.com/ (menu page)

Glady's Knights & Ron Winans

I remember telling my cousins about the magic that is the Midnight Train, one of the signature dishes at Glady's Knights. I was met with blank and slightly disgusted stares. Apparantly chicken and waffles is not for everyone, but it should be! I like to think if a restaurant is packed most of the time it's because a lot of people are of similar opinion to me, that opinion being, the food is pretty damn decent. Glady's Knights is always packed. Even late nights you can find small groups of people milling under the neon sign or sitting on a small bench outside waiting for their party to be called. Inside the hum of conversation intermingles with the sound of R&B music all overlayed by the scent of fried chicken. The burgundy walls are covered with anything music related and pictures of celebrities who've all stopped by the restaurant, tempted by the legendary chicken & waffle combination. You can find the history of the unlikely duo on the restaurant's website (I've posted a link below.) It has it's roots in 1930's Harlem with jazz players who after playing long sets would come of stage and not know whether they wanted breakfast or dinner. Although fried chicken and waffles seems a random combination they make a truly mouth watering pair. The chicken at Gladys Knight's is fried to crispy golden perfection but is still deliciously juicy to sink your teeth into (I like to eat my chicken with hot sauce and ketchup). The original waffle which is served as part of the Midnight Train is fluffly, light and slightly sweet, even without syrup. The texture is wonderful, crisp yet still soft and a little spongy which helps soak up butter and syrup flawlessly so you can taste both in every bite.  That is not to say there aren't other tempting offerings like Gram's Grand Chicken Salad--described on the menu as "A boneless chicken breast, fried or grilled, served atop a fresh selection of mixed greens and tomatoes, topped with shredded cheddar cheese." I favor it because they are very generous with the chicken and I'm the type of girl that likes my salad with more "stuff" then green's. The menu is filled with Southern staples like fried green tomatoes, black eyed peas, grits and smothered chicken so if you're looking for a stomach filling southern influenced meal Glady's Knights is the place for you. I also suggest trying the "Uptown" aka Arnold Palmer, a blend of sweetened tea and lemonade that has a pleasent little tang to it and is the perfect compliment to a hearty meal. Also try the sweet potato cheesecake for dessert, it's delicious!

Below are links to the restaurant website if you'd like to learn more or view the menu.

http://gladysandron.net/menu_online.html (menu)

 

http://gladysandron.net/about.html (restaurant info)

Fast Food--Ghanaian Style

One thing I've noticed in traveling is the distinct difference in the execution of fast food outside of the States. You can get a hearty meal in most other countries in the same amount of time it takes to get the mass produced pre-frozen and steroid laden fare you can find on almost every corner here (not that I have a problem with it, I love burgers.) But the option of a real meal when it's 4am and you're still a little drunk from clubbing is something you're often hard pressed to find here. The lack of squeamishness that often marks the American culinary experience helps to make wonderful things like chicken with fried rice and coleslaw possible at all hours of the day. I find that eating food in the States goes hand in hand with an fanatic obsession with sanitation and an attitude that says if it isn't vacuum sealed and triple plastic wrapped it's not safe to eat. Being able to eat in a culture without a fear of it's own food is a wonderful and unique experience.

Between the chop-bars and open air food stands the scent of cooking permeates everything and that's way it should be. It's heartening to know people haven't forgotten that there were people eating before there was refridgeration and that there is a certain magic in the mingled scents spiced food cooking on the street corners or even that something sitting outside for awhile won't kill you. I'm glad to know I can still get a good stomach coating meal cheap and fast that won't eventually clog my arteries or give me high blood pressure. Riding with my cousins to buy food from their vendor of choice makes me wish people in the States could remember what it was to shop at an open air market with sound of people haggling and the scent of fresh food perfuming the air. Or realize that whether you physically bought the animal alive or it came a week old plastic wrapped from the slaughterhouse-- You're still eating it. So picking an animal to eat fresh isn't any less humane then buying it from the grocery store. If only we could let go of our fear of E. coli, food poisoning and whatever exotic disease is the fear flavor of the month we could really appreciate our food. This is not to say that there aren't any sanitation risks and you'll never get sick but the risk is well worth the pay out to me.

Little House on the Peninsula

The house my parents bought has a functional wood burning stove and apple trees. This of course equals apple pie Laura Ingalls Wilder style,because honestly who want's to use a real oven when you have that thing? It's actually quite versatile and the temperature recorder on the oven door is surprisingly accurate so burning food is a non-issue. I quickly found myself beginning to enjoy the old fashioned feel of the cast iron pots and pans steaming and sizzling away as logs crackled away  in the belly of the stove. I even discovered that there is something intrinsically calming about the site of a tea kettle always a-steam in a kitchen. And the rocking chair right next to the stove... A heavenly place to be-- it's possibly the warmest spot in the whole house. We actually used the stove to make most of Thanksgiving dinner and the apple pie was no exception. Since there are two apple trees I had originally thought to use the tree with the larger apples but I quickly discovered all the fruit had already fallen so I ended up using the apples from the shorter tree, I'm not sure what variety they are but they were much smaller and more tart. Still delicious though and very crisp and crunchy which I loved, there are few things worse then a soggy, mealy apple. (yuck.) Peeling the apples became a bit of a pain because they were smaller so of course more were needed and a few were lost to the kitchen floor in the process. In the end I think the smaller one's were a better choice, they were just tart enough to end up being perfectly sweet when it came time for the sugar, which threw yet another monkey wrench in my baking dreams. I had been feeling pretty good about the whole pie making experience after the apples had been peeled. I had the apples, main ingredient, all seemed to be well. Until I realized that I needed brown sugar, which of course we didn't have. Luckily we had precisely 2/3 cup of white sugar which was the exact amount of sugar I needed and we had molasses.Brown sugar is in fact white sugar with molasses added so if you ever find yourself in a similar situation or you just want to try something new, it's a pretty simple process to make your own brown sugar.

Just add molasses to regular granulated sugar and stir--it's sticky so at first you won't feel like you're accomplishing anything but with a little persistence all will be well. Add a little or a lot depending on how dark you want your sugar to be and voila there it is. After the minor sugar debacle it was smooth sailing--my pie crust was a little lopsided but hey I'm an amateur what do you expect? We just added a few more logs to the fire to get the oven to the right temperature and in went the pie.The oven is a little finicky because the heat comes primarily from the left side where the wood burns so during cooking if you don't watch the food and turn it halfway through one side will be a little crispier then the other. Also the bottom doesn't always have enough heat to cook so we had to set the pie on the stove top for a few minutes just to assure the bottom wouldn't be doughy. All in all it was a pretty decent pie. Not the prettiest thing in the world but very tasty!