Seduction on a Plate

Have you ever wondered how these self-announced culinary goddesses look absolutely ravishing in their kitchen spaces, day after day, show after show. Not a strand of hair out of place, not even a laughter line showing. They look sexy with their mouths full and their bodies look as if they stopped growing after 16! Nigella Lawson of course is an exception.

They have come-hither looks, husky voices, manicured nails, and botoxed assets as kitchen arsenals. I wonder how all their cook wares look so shiny (must be the sponsors!), stovetops spotless, kitchens gorgeous, pantries full and people like you and me eating out off their palms. Well, almost.

I know I am no Nigella or Giada, not even shortcut queen -Rachel Ray. But sometimes away from public eye, I pretend to be one. Yes, I convince myself that I am the domestic diva who can whip out meal after meal everyday, sometimes twice a day! Though its another story that a lot of the times, I spill, overcook, follow recipe books, make frantic calls to the mother, serve leftovers, or conveniently order take out.

Till about a few years ago, I even used to talk to myself, pretending I was hosting some food show. Well, that delusion hasn’t stopped altogether. Except that now, I also have a camera in my kitchen. I am also contemplating about shedding my PJs and slipping into fashionable clothes, curling up my hair and batting mascaraed eyelashes the next time I step inside my kitchen. Some day soon. Very soon. Till then, keep coming back to check on me and my un-sexy home cooked meals.

Today I made my usual, to-be-patented winter staple of clear tomato soup and served with croutons made of French baguette and Spanish Chorizo sausages. They paired well with a light salad made of baby spinach, arugula, red cabbage, sliced avocado, red bell pepper, generous shavings of Parmigiano-Reggiano and a good drizzle of EVOO (just the way Rachel Ray says it!). For the uninitiated, EVOO is Extra Virgin Olive Oil.

If you cannot find baguette, take any long-thin bread and make even slices of it, preferably with a serrated knife. Drizzle olive oil. Slice the sausages too to fit on the bread.

Preheat your oven to 350°F, and leave the breads to turn into golden, crusty croutons topped with melt-in-the-mouth sausages.


For the salad I just tossed in everything at the very last minute and served in individual bowls with freshly shaved Parmigiano-Reggiano, a dash of extra virgin olive oil, few squirts of lemon juice and some black pepper straight from the pepper mill.