The well-known adage, “the way to a man’s heart is through his stomach” is on the kitchen table for deeper understanding. By practicing the ways of a seductress, studying human sexuality and drawing parallels between food and sex, the true wisdom in this old wives’ tale is revealed.
Culinary art is like a seduction, both involve stimulation of all of the senses. This is as important as the meal itself. My favorite seduction supper was inspired by the ambiance of an old school Italian restaurant. Everything was red. The color of passion. I built the tablescape using a red and white checkerboard table cloth. The center of the table glowed with red pillar candles, red roses, a classic bottle of Chianti in a raffia basket, a bottle of Pellegrino sparkling water and scattered tealights. A round, red placemat, with a white plate and a playing card, representative of each diner, marked our spots. The cards had double meaning. Not many people know the esoteric interpretation of playing cards. They have meaning related to your birthdate, similar to the zodiac, but moreover, the playing cards foretold of events destined for the evening. While the artichoke stuffed chicken finished baking, my guest and I nibbled on an antipasto platter that I prepared, caprese salad, bread sticks, sipped on wine and played strip poker with the Kama Sutra designed playing cards. Simple 5-card draw. It was clear to see that I won. But in the final hand, my opponent laid down all four kings and the ace of spades, which is his birth card, let’s just say that dessert was done before dinner.
Seduction is 99% psychological as is our number one erogenous zone, the mind. Seduction Suppers are designed for pleasure and the indulgence of a good appetite. Take into high consideration the things your beloved enjoys and include them in abundance. Their favorite food, colors, scents, and music will arouse their senses, assure their good time and make you irresistible.
Whatever the recipe, the basic ingredients of a seduction supper are always the same and rooted in sensuality. With a heavenly aroma filling the air, a gorgeous tablescape, candlelight flickering, and a glorious melody playing in the backdrop, the lovecraft, that is amorous cooking, indeed fills the heart with love and satisfied cravings.
Stuffed with Amore by Moll Anderson, “Seductive Tables for Two”
I prepared Moll Anderson’s artichoke stuffed chicken because of the aphrodisiacal lore of artichokes and the bold flavors that comprise this recipe. Aside from this wonderful dish, Moll’s tablescapes are inspiring and her sensual decorating tips charming.
- 1 jar marinated artichoke hearts, drained, coarsely chopped
- 2 ounces goat cheese
- 2 tablespoons capers
- 2 tablespoons drained, chopped roasted red pepper
- 2 tablespoons pesto (Moll has a recipe, which I made, but you can also use Dorot’s basil cubes)
- 1 tablespoon thawed spinach, squeezed dry
- 2 (5-ounce) boneless, skin skinless chicken breasts (I used bone-in, skinned chicken breasts)
- Artichoke marinade
- Zest and juice of 1 lemon
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon honey
- Salt to taste
Additional olive oil for sautéing
Combine the artichokes, cheese, pepper, and spinach in a small bowl. Cut a pocket into the side of each chicken breast, working the knife along carefully. Divide the artichoke mixture between the pockets. Press the edge together to enclose the filling.
Combine all of the marinade ingredients in a shallow baking dish. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes. Turn the chicken. Refrigerate for another 30 minutes.
Preheat the oven to 375 degrees. Heat the oil in an ovenproof skillet over medium-high heat. Saute the chicken for 2 minutes. Turn the chicken. Put the skillet into the oven and cover with aluminum foil. Bake for 45 minutes for bone-in chicken breasts, they are generally thicker or to 15 minutes for boneless