Valentines Seduction (Part 1)

I can't stand Valentines Day in restaurants.  It usually comes with an over-priced and rather naff set menu, terrible music and scentless roses.  A far better way to impress your lover (or potential lover) this Valentines is to don the apron and get cooking.

Putting the menu together for Valentines isn't that easy.  We don't want anything too heavy (we certainly don't want to feel bloated after we've eaten!) but neither should we be watching the calories.  And - sorry to generalise here but - boys, if you're cooking, think chocolate.  Is there a better way to her heart?

I've cooked many a seductive meal in the past.  They usually involve seafood of some description, so we'll be looking at that for our main course.  However, for now, we're looking at a starter.  Seduction food is as much about texture as it is about taste - something granular (say, tabouleh) isn't going to work and neither is something that needs too much chewing (such as steak).  It's hard to keep the chat-up lines coming while masticating half a dead cow.  And anything that can get caught in the teeth is a definite no-no.

Soup isn't something I do that often, but it's not a bad call here.  We're going to serve this one in small portions - glass tumblers work well.  The Jerusalem artichokes - when mixed with the cream, give a lovely velvet texture.  The smokiness of the paprika adds to the intrigue...

Jerusalem artichoke velouté
(serves 2 - as if we'd serve any more?)
4 regular sized Jerusalem artichokes, scrubbed but not peeled
1 shallot, finely diced
A knob of butter
1/4 pint good chicken stock (fresh - not from a cube!)
1/4 pint double cream
A light dusting of Spanish smoked paprika
A few drops of exceptionally good Extra Virgin Olive Oil

Boil the artichokes in salted water until tender.  Drain and allow to cool enough to handle.  Slip-off the skins with the aid of a small paring knife.  (Don't let them get completely cold as they become difficult to skin.)
In a saucepan, soften the shallot in the butter.  Season.  Break-up the artichokes and add to the pan.  Add the stock and bring to a boil.  Add the cream and bring to a gentle simmer.  Use a stick-blender to whizz it all together until smooth and velvety.  Strain through a fine seive to remove any trace of fibrous artichoke.  Season to taste and allow to warm (don't boil).  If the soup is too thick, use a little full-cream milk to dilute.

Pour into warmed glasses.  Using a teaspoon, drop 4-5 dropplets of olive oil around the top of each glass of soup and sprinkle with a tiny amount of paprika.  Serve - use teaspoons to eat.

I'm rather hoping you have an exceptionally good white wine to go with this - a white Burgundy perhaps?

Stay tuned - over the next few days, I'll be providing the two courses to follow...

tags: valentines  

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