Romantic recipe book a seductive guide
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Hey there, time traveller!
This article was published 04/02/2004 (8167 days ago), so information in it may no longer be current.
NEW YORK — Food can be a delicious abstraction, a tasting state of mind as much as a physical event involving shopping, cooking and eating.
It’s a subject for study — and, of course, the setting, context and inspiration of passion.
Books can’t literally satisfy hunger but they can certainly allay many pangs.
Even without recipes to send cooks hurtling into the kitchen, books have the power to induce romantic daydreams, to be solace and entertainment, the prelude to tea for two, the remembrance of dinners past.
Table for Two: French Recipes for Romantic Dining (Flammarion, 2003) by Marianne Paquin is a charming package, pairing text with colour photos by Jacques Boulay.
It’s a seductive but practical guide to whipping up ideal menus for a series of occasions defined by chapter headings such as “dinner by candlelight” and “springtime on the terrace,” or the more homey “cocooning” and “in the kitchen.”
The recipes are sophisticated yet easy to make — they include scallops with ginger and lime, barbecued marinated fillet of duck with snow peas, fresh tuna pizzas, pears stuffed with blue-cheese mousse. They are all designed to serve two people, and include preparation and cooking times.
The text is translated from the writer’s original French; she is a writer and editor of lifestyle magazines in her native France, and her culinary imagination has a Gallic stylishness.
An easy treat for two, made in heart-shaped molds:
Tiny coconut hearts
2 eggs
6 tablespoons granulated sugar
1/4 cup flour
2 teaspoons yeast (from a 1/4-ounce packet)
3 tablespoons grated coconut
4 tablespoons butter
1 kumquat (optional)
Preheat oven to 400º F.
Cream the eggs and sugar. Add the flour, yeast, grated coconut and 3 tablespoons melted butter. Blend until smooth. Grease 2 heart-shaped molds with the remaining butter, fill with the cake mixture, and bake for about 20 minutes. Test with a knife to see if the cakes are done.
Remove the cakes from the molds and allow to cool. Garnish with a few slices of kumquat (optional).
Makes 2 servings.
(Preparation 15 minutes, cooking time 20 minutes)