How to make croissants

June 25th, 2010

In recent weeks the weather has been getting cooler and the coffee somehow seems to be tasting better! Go figure ? I was reading the latest Gourmet Traveler mag and came across an article on Paris and you guessed it … an article on the humble croissant. It was around 8:30 pm, but I thought what the … I really wanted one of those beautiful pastries … the bakeries were shut so there was only one thing for it … I dug up an old recipe, switched on a late movie and got to it…

Here’s my recipe for an almost fool-proof croissant. This makes about 20 small croissants or you can live it up and make 10 big babies…

600g bakers flour
370ml warm milk
30g yeast
60 g caster sugar
10g salt
300g chilled butter

Method
Dissolve the yeast in the warm milk. Place all the dry ingredients into a bowl or mixer (dough hook) and mix dry for a minute to evenly distribute the dry ingredients. Add the milk & yeat mixture and form a nice dough. At this point I like to work the dough a bit to ensure the gluten in the flour is activated. Put the dough in the fridge for about 20-30 mins

In the meantime roll the butter into a square about 1cm think, wrap it in plastic and put that into the fridge also

Go and make a nice espresso.

Bring out the dough and roll it out into a square about 2cm thick. Place the butter in the middle and then fold the corners of the dough over it from each corner. Now roll it into a rectangle and do the first of three book folds. Just rest it in the fridge for 20 mins between book folds … to keep the butter nice and hard. This makes for better layers and flakey pastry.

Then roll the pastry out into a rectangle and check out this video for how to cut them out … brush them in egg wash and into a 220deg oven for 15 mins… then its time for another espresso!

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Which coffee to order?

February 16th, 2010

Espresso : known a Caffe in Italy, served in a 3 oz or demitasse cup. Strong in taste with a rich bronze froth known as a crema on top.

Doppio : Simply a double espresso.

Ristretto: More concentrated than a regular espresso that is made with less water.

Lungo or Caffe Americano: An Espresso made with more water – opposite a Ristretto.

Macchiato: Espresso that is "marked" with a dollop of steamed milk on top.

Corretto: Espresso that is "corrected" with grappa, cognac or sambuca.

Cappuccino: Espresso with foamed milk and containing equal parts espresso, steamed milk and foamed milk.

Cappuccino scuro: Cappuccino prepared with less milk and is a darker color.

Cappuccino chiaro: Cappuccino prepared with more milk (but less than a caffe latte) and is lighter in color.

Caffe’ latte: Espresso made with more milk than a cappuccino but only a small amount of foam. In Italy it is usually a breakfast drink.

Latte macchiato: Steamed milk that is "marked" (sometimes ornately) with a shot of espresso coffee.

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Making perfect Italian coffee

February 16th, 2010
   

Traditionally morning coffee is made at home using a Moka. The Moka is put on a stove and makes coffee by boiling water to force steam through the grounds. It may not be a real espresso, however, it does make a make a very good full-bodied coffee.

Another stovetop method Italians use to make coffee at home is called a Napoletana. It is similar to a Moka except that when the water boils, the whole pot is flipped over to let the water filter through the coffee. It is not as strong as a coffee made in a Moka and is much similar to a percolated cup of coffee.

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The perfect pizza dough

January 27th, 2010

I use this recipe from John Lanzafame, the World Pizza Champion.
John makes it in a traditional method by creating a well on the bench, but I prefer to use my mixer with a dough hook.

Best of all you can portion the dough and freeze it for use later. Perfect for those Sunday afternoons… I pull out the dough in the morning, let it rest in the refrigerator, and by lunch it is ready to use.

The recipe is simple and will give you a fantastic thin pizza base on top of which you can build your gourmet pizzas. John demonstrates how to make the dough in his video below.

Check out some of Johns pizza recipes on my web site along with the pizza dough recipe. You can also get his book there Pizza modo mio (translated means pizza my way). This is a definite MUST HAVE for your sexie kitchen. John covers how to make the dough, sauces, traditional pizzas, calzones, and of course some of his World Champion specials.

Why not learn from the World Champion!

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Romantic Dinner Guide

January 26th, 2010

Planning a romantic dinner takes thought, planning and preparation.
There are three key steps that you need to consider:

  1. The Invitation
  2. Planning and Preparation
  3. Atmosphere

 The Invitation

This is your chance to impress
Don’t call your sweetheart over the phone!
Send an invitation to your sweetheart instead. Preferably something romantic and thoughtful and definitely hand written… if your handwriting is dreadful like mine, find someone who has sexy handwriting. Be sure to include the essentials: date, time, location and dress code. DO NOT opt for the big surprise…. Let them know what you have planned and avoid potential disaster. Imagine if they decided to eat before arriving !

So NO SURPRISES ! opt for delicious anticipation …

Planning and Preparation

The Secret to Choosing What to Make

Romantic meals are the order of the day, but with one caveat … check in to find out what your sweetheart simply won’t eat. Dinner doesn’t have to be a three course meal! Maybe a few starters and finish with a decadent chocolate dessert. My theory here is that less is better. Check out our Sexie Food Recipes or the Sexie Food Blog for ideas. Our recipes are tested and reliable.

What To Wear

Dress to impress. Unless you are flying your sweetheart to a remote island, shorts and Hawaiian shirts are OUT guys. ‘Dress to kill’ is the order of the day, and don’t forget to let your sweetheart know! If you have decided to ‘theme’ your table and menu, then make sure you are both on the same page.

Music

Find music that you both enjoy. After all, this romantic dinner is for the both of you. Don’t impose your latest Sex Pistols collection or overdone cafe styled music that doesn’t seem to end, on your sweetheart. Think romance, consider pan flute, something classical, but most importantly, something to relax the soul and to remember you by.

My Food Tips

Plan ahead so that everything is ready to be served. Constantly disappearing into the kitchen is a real mood killer. Some of the sexiest foods are best served chilled and require little preparation. (eg; Caviar, shellfish, oysters, sushi and other tapas or finger styled foods)

If you will be serving a dessert, prepare it earlier in the day so that it will be ready to eat when you are both ready.

Wine is a traditional compliment to a romantic dinner…but not everyone drinks wine, so check in first. You may need to consider something alcohol free (heaven forbid!) Consider something sexy like tropical juices and sparkling mineral waters .. the key is something ‘fresh’.

If you are considering a romantic dinner ‘cooking together’ then my advice is to get a grip. This is strictly for Sunday afternoon’s preparing a meal with your spouse when you both have nothing better to do or you are looking for an option to watching the football on the box.

The Romantic Atmosphere

  1. If your romantic dinner has to take place while it is still light out, re-think it!
    What are you thinking! This isn’t a business lunch.
  2. Use candles, but avoid the scented kind so as not to overwhelm the wonderful aromas of the food. Better to float them in water in something crafted for this purpose.
  3. Have music playing softly in the background. Have a few CD’s preprogrammed into your stereo, iPod or player, so you don’t have to dig through your collection when one finishes playing.
  4. Set up the table in the most romantic room of your house. Avoid the kitchen, as this is where you will ditch the dirty pots and pans. Your first choice should be in front of the fireplace if you have one, out on the terrace, balcony or somewhere with a view.
  5. Use your nicest dishes. Borrow some if you have to.
  6. Use fabric napkins if possible, and make sure they are free of stains. For a nice added touch, roll each napkin loosely, put a small rose on top of it then tie them together with a piece of ribbon.
  7. Turn off all mobile devices, and give your sweetheart your undivided attention.
  8. Use a clean table cloth and sprinkle it with rose petals or similar. Avoid anything paper or plastic.
    NO CONFETTI or such…
  9. If you think your after dinner plans may end up in the bedroom then have some flowers in the room, unlit candles by the bed with matches within reach. And make sure the bedroom is clean and there are fresh sheets on the bed. DON’T make the bedroom look like this was the end-game… that is simply too presumptuous, but definitely make your bedroom feel sexy!

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Fabulous Spanish Salt Cod Fritters

January 20th, 2010
   
It must be my Portuguese roots, but I simply love this dish. A classic tapas if you are in the mood for something delicious, subtly flavored and sexy.Rick Stein is one of my favorite chefs and I have had enormous success with his recipes.

The Portuguese call this salt cod bacalhau or more commonly fiel amigo – faithful friend. You will need to have a taste for bacalhau, as it can really stink up the kitchen while preparing it, but the result is definitely worth the effort. I suggest just pouring an extra glass sauvignon blanc (something white and citrus) will help things along.

There is something very romantic about a big glass of chilled wine and finger food, paired with good company, great scenery and some spanish guitar. Around dusk sounds nice!

Anyway back to the cod. Rick demonstrates this simple tapas dish in his video which I have found for you here. This recipe is in his Mediterranean Escapes book which is another must have for your sexie food recipe collection. If you are not sure where to buy salted cod, you can order it straight from the Sexie Food web site .

.Try it out and let me know how you enjoyed it …

Marcus …

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Are we running out of caviar ?

January 20th, 2010
   
Creamy, salty, delicious & decadent caviar is one of those truly Sexy Foods … but are we running out?True wild sturgeon caviar supply is under threat that’s for sure, which will certainly push the price up until the market regulates supply and demand.

There is some good news with various other caviar sources being developed and farmed in countries like Spain. So we need not panic just yet.

Caviar is one of my most favorite foods, or maybe best described as an indulgence. I was fortunate enough to be introduced to caviar at a very early age. Caviar on toast was a breakfast that I came to love as a pre-teen growing up with my Godfather. It was only as I grew older that I realised the decadence of this treat!

I came across this recipe for Lobster and Caviar pizza while reading a great book by John Lanzafame, the current world pizza champion. I have shared this recipe on my website and you can also purchase John’s book there. It really is a must have for your Sexie Food Recipes collection.

Try it out and let me know how you enjoyed it …

Marcus …

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How to really surprise your partner !

January 19th, 2010

In the late 80’s my partner (Stoney) and I were operating some restaurants and a legendary bar in the Whitsunday Islands off the East coast of Australia. Stoney (her maiden name was Sharon Stone, yeah go figure, but later had it changed to Shoran … and I simply couldn’t remember that… so I called her Stoney and that has stuck ever since), anyway, Stoney is a true romantic.

It was our anniversary and she had arranged a surprise for us both …

The island that we were living and working on had a core of about 1500 residents and it’s own jet airstrip, so it was bigger than your average South Pacific resort. At the time I was hell bent on learning to fly a chopper, and there was a great school on the island. Like most of us, I just didn’t make the time.

It was early on our aniversary day, and Stoney and I went to one of our favourite restaurants on the beach for breakfast. As we left the restaurant Stoney announced that she would drive (golf buggy’s were the standard mode of transport on the island). Feeling quite laid back, after all it was our anniversary, I climbed into the passenger seat. And off we went.

As we drove off Stoney told me that she had to take a quick detour to the airstrip to pick up a package. On the way there we passed a couple of our staff zooming along from the harbour in our little delivery van. Needless to say I wanted to know what the heck they we doing driving around in our devlivery van. Stoney told me not to worry as it was our day off and our manager could sort it out.

Well we got to the airstrip and Stoney parked the buggy and told me to walk with her. Being an obedient fellow I obliged. As we walked passed the chopper pad, one of the machines (choppers) was fireing up and the pilot was waving at us. I looked at Stoney and she was smiling … what a great surprise. In we hopped and off we went.

The pilot took us over the island and across to Whitsunday Island and hovered over a deserted little bay called Turtle Bay. He told me to look down as there seemed to be a something in the sand.

The pilot took us down and I could plainly see something written in the sand. It was a love note from Stoney placed inside a love heart … I won’t tell you the actual note, but you get the drift.

The pilot kept descending until we were actually on the beach, at which point he hustled me out of the machine and onto the beach. As I got out, he handed me a piece of parchment and advised that he would be back to pick us up in the afternoon!

As he lifted off, I turned my attention to the parchment… it was a treasure map !
Needless to say we were both feeling like castaways, and yes there was not a soul to be seen anywhere. We decided to find the treasure and followed the instructions carefully … and treasure it was. A large chiller box filled with Moet, pate,juice,fruit,and shellfish.

So this is what our staff were up to in the morning. Stoney had arranged for our chefs to prepare a romantic hamper, and a couple of the restaurant staff to take our speedboat out to Turtle Bay and hide it as well as scribing the message in the sand ! How wonderfull…

Still dressed for breakfast, we decided to do what all castaways would do in the circumstances… we stripped off (yep butt naked) and proceeded to indulge in the hamper of goodies.

There was so much wonderfully sexy food in the hamper it didn’t take long to deterioate into a food fight with pate being the weapon of choice. Let me tell you.. it doesn’t wash off that well in the ocean, and I’m certain that there were a few gourmet sharks out there with a fondness for pate covered homosapiens.

The rest of the day was certainly one to remember … fabulous sexy food, beautiful deserted island beach, crystal clear water and the love of my life.

Unfortunately the pilot returned as promised but to his credit, took the long way home, with a flight over the beautiful Whitehaven Beach.

So that’s one of our many romantic stories that I hope to share with you.
I would love to hear from you if you have a sexy, romantic dining experience that you would like to share. Why not provide some inspiration for everyone!
If you would like to share a romantic dining experience, please feel free to e-mail me at info@sexiefood.com

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What makes food sexy?

January 19th, 2010

For some it is a matter of taste, texture and smell, yet for others its down to chemistry. Either way you look at it… one things is agreed… food can be very sexy!

Let’s take a look at some history first… it’s always good to know where we have come from.

The book of The Arabian Nights tell tales of the powers of certain spices.
The Aztecs lay claim to aphrodisiac foods, in particular chocolate,
The Hindu’s spice-charged Karma Sutra
Chinese ‘Handbooks of Sex’ (written 5,000 years ago by Emperor Huang-Ti)

King Solomon described the seductive power of aromatic spices with a warning:
“I’ve perfumed my bed with myrrh, aloes, and cinnamon. Come, let’s drink our fill of love until morning.”


In bygone days spice was a commodity with trading power greater than gold. It was used as currency, and horded by the wealthy. America was “discovered” during Columbus quest to find a quicker route to India for its valuable spices, namely black pepper—which he confused with the hot chili peppers of the “New World”. However, it was the Portuguese to first reach India by sea and the Dutch that controlled the spice trade for centuries. So interestingly, here lays the roots of many cultural cuisines.

The intoxicating aromas and flavors of expensive, exotic spices have been known since ancient times to create a “stimulating” environment. Cinnamon, nutmeg, fenugreek, cumin, clove, saffron, ginger, vanilla and cardamom -“queen of spice”- have been used for thousands of years for their sexual powers. And almost, every ancient culture can testify to the sexually stimulating properties of certain foods.

It’s a matter of fact that spicy food provides a sensory rush. Those chili peppers send the brain a message to release the endorphins. And if you’re feeling the heat, it is likely that you are feeling in the mood for some romance.

We know many foods to be considered as Aphrodisiacs. Aphrodisiac foods are believed to increase sexual desire, performance and or pleasure. It can be a scent, color, object, food, drink, music or the right mix of all of the above … Whilst unproven, it is still considered that certain types of food and drink are good for your libido. Foods that are high in stuff that are healthy for the reproductive organs make the best, most logical aphrodisiacs; food that are rich in vitamins A, Bs, E, phosphorus, potassium, copper and zinc – like certain seafood—oysters, whelks, snails, conch, steamer, mussels, clam. The word aphrodisiac derives from Aphrodite the Greek goddess who arose out of the sea on an oyster – the most popular aphrodisiac.

So enough of the factual stuff… Sexy Food is when the magic begins.

You can tell a lot about a person’s ability to love by the way they eat … and prepare food.

Whilst I have provided a lot of chatter about history and chemistry on this website, my real belief lays in this statement above. It is in the careful consideration of what to prepare, selecting the ingredients, considering the aromas, selecting the wine, choosing the serviceware, prerparing the table, and incorporating love into each mouthfull

… this is the stuff sexy food is made of.

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