What are the most luxurious recipes?
- Starvin4U Mar 25, 2007 03:44 PM
I'd really love your input. I need ideas for something really exquisite that I can cook for my husband for our anniversary. Something sure to impress, with a lot of a wow factor that would just leave him breathless...
My first inclination is to suggest Epicurious' Pan-Seared Tuna with Ginger Shiitake Cream....I have had guests (pupils dilated) asking to be allowed to lick their plates over it--beautiful flavors and if you don't overcook that tuna, you are the Queen of the evening!...but what are his preferences? Beef? Veal? Lamb? Lobster?
Hi Val, Thanks so much for the suggestion. See, that's the thing that makes this so difficult, he's not a picky eater...in essence he'll eat anything that's good (flavourful, good cuts, quality ingrediants). Though to be fair, he'll also eat anything that's not exactly good just being grateful for the fact that he didn't have to prepare it himself. We don't eat pork, and lamb and duck aren't really high up on his list of favourites. Lobster is always good, though I don't really have the heart to boil something that's still alive. (Is there to make good lobster without having to killing it myself, or is that just a old wives tale)?
If it feels like spring where you are: poached salmon in ravigote sauce.
The sauce: 2 plum tomatoes seeded and cut into 1/4" pieces; 1 tbsp capers; 1/3 cup chopped scallions; 1/3 cup chopped and then rinsed onion; 2 cloves chopped garlic; 1/2 tsp salt; 1/4 tsp ground pepper; 4 tbsp olive oil; 2 tbsp lemon or lime juice. Mix and set aside at room temp. Easy! Refreshing (or invigorating as the name implies).
Salmon fillets with all bones, skin, other bits removed: bring 3 cups water to boil; put fillets in pan; bring back to boil on high heat; take pan off heat; let steep for 5 minutes; drain well.
Plate on heated plates, dab up any water; sauce ,serve!
For me, it's braised lamb shanks, preferably the Fall Amount Lamb Shanks from Paula Wolfert's The Slow Meditteranean Kitchen. Incredibly rich and delicious.
Dessert! Dessert is a crucial kind of luxury!
Creme Brulee is my classic dinner-party bit of richness: traditional vanilla, white chocolate, or infused with your favourite flavour note. (I've been experimenting with teas lately. Cardamom is also brilliant.)
French-fried onion rings on the bottom of the plate, blackened redfish atop that, shrimp hollandaise atop that. Of course, you can use any kind of fish cooked any way you like.