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Click her to buy this cook book from LuLu.com for only $5.00
A Sensuous Chef
A Poem by Michelle
Maria Boleyn 1993
As a woman I would
prefer to be made love to by a sensuous chef,
a man who understands how to test the ripeness of tomatoes
without bruising the flesh, who composes a rhapsody from a rack of lamb
freshly killed in the Spring, wasting nothing
not even the teeth, ground into buttons and twine
sieved and mixed and kneaded all leaves and limbs and earth
pressing the juice of a woman
spread and ready for spices
in his particular sky.
This chef would understand the need for darkness
filtering the midnight olive oil through his fingers,
searching for vinegar garlic and onion.
To make a good stew he would remind himself
that women and food are the same
to be consumed in an oven-like heat
while
exploring the delicate recipe
lost in the orchard forever
allowing sheep into the kitchen.
Three Free Recipes to try from
Sensuous Chef/Romantic Dinner for Two
Chicken in Red Wine Sauce
Ingredients;
1 3 lb. chicken
6 slices of bacon
9 small button mushrooms
9 fresh pearl onions
1/2 clove of garlic
2 bay leaves
2 cups of dry red Wine
Salt & pepper to taste
1 bunch of parsley
Directions;
Cut up a three pound chicken into 6 pieces.
Cut 6 slices of bacon into small cubes and saute in their own fat until colored.
Drain and set aside.
Saute 9 whole pearl onions, in a small amount of butte, on medium Heat, until transparent.
Drain and set aside.
Saute 9 small button mushrooms, uncut, also a small amount of butter, or, if preferred, in a light oil.
Melt 2 tablespoons of butter and 1 tablespoon of oil in a casserole pan.
Place the 6 pieces of chicken in the pan and brown on each side.
After browning, drain off the fat, leaving the chicken in the pan.
Now add the bacon, onions, and mushrooms, with 2 bay leaves, ½ clove of garlic,
Salt & pepper to taste, add 1/2 liter of a dry red wine.
Cover the ingredients with a tight lid and simmer for one hour on a medium to low heat.
After one hour remove the chicken from the casserole, separate from the sauce.
On the same medium to low heat, add (1) tablespoon of butter and Thicken the sauce.
Reduce the sauce and then ladle onto the chicken
Arrange the ingredients attractively.
You can add some fresh, coarsely chopped parsley on the top for garnish
Passion Scallops
Ingredients
12 medium sized scallops
1 cup fresh orange juice
Grated peel of 1 orange
2 pinches of saffron
2 med. tomatoes
1 Tablespoon butter
1 cup dry white wine
1/2 cup heavy cream
Salt and pepper to taste
Bouquet of parsley
Directions
Place scallops in a marinade of orange juice, grated orange peel,finely diced and peeled tomatoes and saffron.
Marinade for 8 to 10 hrs
Saute scallops in butter until lightly colored on both sides
Remove scallops from pan
Add marinade,white wine and cream to pan
Reduce until the sauce coats the back of a Spoon
Place scallops in sauce to reheat (30 seconds)
Remove scallops and place on individual plates
Ladle sauce on and around scallops
Garnish with a bouquet of parsley
Roast Lamb in Prune Chutney Sauce
Ingredients
2 1/2 lbs shoulder of lamb
1 cup pitted prunes
1 cup raisins
1/2 Tablespoon cayenne pepper
2 Tablespoons freshly squeezed lime juice
Salt and pepper to taste
1/2 teaspoon dry thyme
1/2 teaspoon rosemary
2 Tablespoons olive oil
1 bunch watercress
Directions
Preheat oven to 375 degrees
Sprinkle lamb with salt, pepper, rosemary and thyme
Place lamb in oven proof pan
Saute in oil until all sides are browned
Place pan in oven and roast for approx. 1 and 1/2 hours (10 min. per lbs, 20 min extra for well done)
While roast is in oven, put 4 cups water in mixing bowl
add prunes and raisins. Soak for 20 min.
Puree prunes, raisins with cumin and cayenne
To this mixture add lime juice and saffron
Mix well
Remove lamb from oven and slice it
Place on individual plates
Ladle sauce over meat and garnish with watercress
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