Euphoria Dinner Parties

Sweep her off her feet.. Reserve your unique dining experience with Euphoria Dinner Parties..

noreply@blogger.com (culinary euphoria) — Sun, 18 Oct 2009 16:44:00 +0000

ALL INCLUSIVE DINNER FOR TWO MENU (Call for pricing)
For an additional cost you can have a Massage For Two.

I will create the perfect romantic setting for you and your sweetheart:

Candlelight
keepsake framed picture & menu
rose petals on the table
1 Keepsake engraved Peppermill or 2 Keepsake engraved Champagne Glasses
hands cleansed with rose water
Your dinner will consist of an "Feed your Partner" elegant Three-Course meal. And for the perfect ending a Chocolate Fountain for two.
In the bathroom: Rose petals scattered around the tub, Massage Candle, body pen, Romantic CD and bubble bath.

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EUPHORIA DINNER PARTIES POLICY

A 50% deposit is due at the time of your reservation to secure the date.(Based on 30 day notice)
If you are reserving your dinner party in less than 30 days a full payment is required.

Euphoria Dinner Parties does not possess a liquor or wine license. You must provide any wine or alcohol for your dinner party.

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FOREPLAY (Choose one item)

Bacon wrapped Dates stuffed with Almonds

Succulent fresh Oysters on the half shell with a champagne mignonette

Sexy Shrimp Appetizer with a spicy cocktail sauce

Fig & Kalamata Crostini
Crostini with fig & kalamata tapenade accompanied with goat cheese and prosciutto

IN THE GARDEN OF EDEN (Choose one item)

Mixed Green Salad
Baby greens, chevre goat cheese and caramelized pecans tossed with raspberry vinaigrette

Apple & Fennel Salad
Butter lettuce, fennel, fresh apples and red onion served with champagne vinaigrette

Caesar Salad
Romaine lettuce tossed with our Caesar dressing and garlic/herb croutons

TURNING UP THE PASSION (Choose one item)

Shrimp with Lobster Ravioli
Succulent grilled shrimp served with lobster ravioli and a sultry vodka cream sauce

Sensual Filet of Salmon
Poached Wild Salmon with choice of Mango Salsa or Vanilla Champagne Sauce served with Asparagus & Wild Rice Pilaf.

Steak au Poivre
Pepper crusted filet Mignon served with a sultry cognac reduction with Gorgonzola Mashed Potatoes & Garlic Spinach

Lover's Lamb
An elegant Herb encrusted Rack of lamb with Pine Nut Cous Cous and Asparagus.

DESSERT ECSTACY

Luscious chocolate fondue fountain served with Profiteroles, fresh Pineapple & Strawberries.

I look forward to serving you.
Bon Appetit!
Chef Cindy

About Euphoria Dinner Parties..

noreply@blogger.com (culinary euphoria) — Wed, 26 Aug 2009 17:20:00 +0000

Euphoria Dinner Parties is a traveling Private Chef Service dedicated to enriching the lives of our clients. Service includes a customized menu, shopping, cooking & leaving your kitchen sparkling clean. Stress free dining: Leave the cooking to Us; Relax with your guests while entertaining at home.

Euphoria is a in-home Private Chef services for formal and casual affairs.
"Our goal is to provide a unique dining experience that is unforgettable."
Fine dining in the relaxed atmosphere of your own home, for the bay area to San Diego.

Services include: Interactive cooking parties, aphrodisiac dinner for two, a nice brunch, a casual buffet, formal dinner party or hors d'oeuvres/ cocktail parties.

Reserve an interactive cooking party. Learn to cook and get involved. You'll recieve a keep sake menu & apron with paid tuition.
Prices start at $ 65.00 per person.

We also provide Spa Parties.
We'll provide you with candles, a relaxing massage and a menu of herbal teas, fruit and vegetable trays, petit fours & canapes.

Business Entertaining:
Invite your colleagues into your home for a special gathering. Your guests will be in a warm, relaxed atmosphere, not a hectic & busy restaurant.

On the set Catering: Craft Services to cast parties.

Contact Chef Cindy for a free consultation, and we'll help turn your special event into a fabulous, stress-free experience for you and your guests.

Price structure includes
$ 20.00/Hr (Chef fee),
gratuity & menu costs.

Chef Cindy's Bio

noreply@blogger.com (culinary euphoria) — Wed, 26 Aug 2009 16:32:00 +0000

My Bio:

I have been " in love" with cooking since I was in elementry school.
My Passion for the Culinary Arts began as a teenager- entering baking competitions in both newspapers and fairs. I have enjoyed cooking for family and friends ever since. As a young teenager, I watched public television religiously and was inspired by Culinary superstars Julia Child and Martin Yan and I just knew I wanted cooking food to be my career.

Eating should be an enjoyable experience. " It should be a feeling of euphoria". Like the feeling of being in love.
Cooking has always been very therapeutic and sexy for me.
Even way back when my passion began I enjoyed decorating a plate. Aferall, you eat with your eyes first. The aromas of herbs & spices take me into culinary ecstacy. And when a plate is beautifully designed the meal is even more satisfying.

My culinary journey began in the late 90’s, working as a Cook at Ruth's Chris Steak House in Las Vegas, NV. Thereafter, I worked in the restaurant industry as a Garde Manger Cook & Chef de Partie and now Private Chef. I have been featured in various magazines and other media outlets throughout northern Calif and Las Vegas, NV.

My other passion is Philanthropy
When not in the kitchen, I enjoy being involved in non-profit organizations. I participate in various functions for The March of Dimes and The Make a Wish Foundation, as well as many other worthwhile causes.

My biggest accomplishment was producing a fundraiser to benefit the victims of the Virginia Tech Tragedy. This event included a silent auction, live auction, tapas recipe challenge and wine tasting. The money raised went to the Hokie Spirit Memorial Fund.

In today's crazy & busy everyday life, couples are too busy for romance. They tend to put romance on the back burner. All their time is focused on working & taking care of their children. Several years ago, I became THE APHRODISAC CHEF. I am the RX for getting romance back. I help keep the love fire burning. I prepare meals with aphrodisiac qualities and to make it even more exciting I offer cooking classes for couples. Cooking together is really sexy.

Cheers!
Chef Cindy
"AKA- THE APHRODISIAC CHEF"

CORNBREAD WITH LOVE

noreply@blogger.com (culinary euphoria) — Fri, 14 Aug 2009 05:07:00 +0000

Yield: 9

Vegetable oil pan release
1 C. sour cream
½ tsp. baking soda
¼ C. vegetable oil
1 C. canned creamed corn
2 eggs
1 C. stone- ground yellow cornmeal
1 T. cornstarch
1 tsp. baking powder
¾ tsp. salt
¾ C. honey

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with pan release.

Place the sour cream in large bowl and whisk with the baking soda. Whisk in the oil, creamed corn & eggs.
Once combined, sprinkle cornmeal over mixture.

Sift the cornstarch, baking powder and salt over the cornmeal. Stir wet and dry ingredients and honey together until combined. ( do not over mix) Add batter to baking pan and let it stand at room temperature for 25 minutes.
Bake in oven for 40- 45 minutes, until golden brown.
Cool slightly and cut into 9 squares.

This cornbread is really moist and goes great with chili or stew..
BON APPETIT! ENJOY! CINDY

Screaming for ICE CREAM

noreply@blogger.com (culinary euphoria) — Fri, 06 Feb 2009 15:45:00 +0000

"Aphrodisiac recipe for two"
Screaming for ice cream...

Cinnamon & Almond Ice Cream
with a Sexy Fig, Raspberry & Honey Sauce.

INGREDIENTS

1 pint Vanilla bean Ice Cream
Martini or wine glass
Mint garnish

SAUCE:

10 dried figs, finely chopped
High in fiber & antioxidants. Figs are believed to originate from the garden of Eden, the true forbidden fruit. Cleopatra's favorite fruit.

1 1/2 C. water

1 1/2 T. honey
Honey was used in ancient Egypt times to cure fertility.

1/2 vanilla bean ( split length wise)
Can help the libido in men. A powerful aromatic that helps create a euphoric type state. " like the feeling of being in love".

7 oz. ounce frozen raspberries in syrup
Considered an aphrodisiac because of it's shape, color and bursting with flavor. Rich in Vitamin C which has been used to treat impotence.

1 tsp. Cinnamon
Cinnamon can increase your libido. The pleasant scent that cinnamon produces makes for a great aphrodisiac.

1/2 C. raw Almonds (cut in half)
Symbol of fertility since ancient times and since the days of the bible the aroma has aroused passion in woman.

Cookie garnish: Cinnamon twists or vanilla pirouette's

Heavy whipping cream with

vanilla & sugar

METHOD:

Roast almonds in oven at 350 degrees for 12-15 minutes.

Defrost ice cream slightly on counter or in microwave. Once it is workable add to bowl and mix with cinnamon and almonds. Return to freezer.

Incorporate figs, water, honey and vanilla bean in a saucepan. Stir over a low heat until honey dissolves.

Once the ingredients boil, simmer until figs are tender and liquid has reduced to a thick syrup, stirring frequently for about 20 minutes.
(if mixtures reduces too quickly before figs are soft,add additional amount of water)

Stir in frozen raspberries and continue to simmer until sauce thickens.
Remove from heat and set aside.

PLATE UP:
(1) Serve in one martini or wine glass
(2) add desired amount of ice cream
(3) add fig sauce
(4) Dolop of whipped cream
(5) Mint sprig
(6) Add (2) cookies
(7) Now, feed this sexy dessert to your Sweetheart...

My biggest inspiration..

noreply@blogger.com (culinary euphoria) — Mon, 06 Oct 2008 18:26:00 +0000

Chef Martin Yan is the reason I love cooking so much. Check out his video clip..

Sensual Salmon with Tarragon- leek sauce

noreply@blogger.com (culinary euphoria) — Tue, 05 Feb 2008 19:09:00 +0000

SALMON WITH TARRAGON-LEEK SAUCE
"Sure to tantalize the palate"..

8 tablespoons (1 stick) butter
4 large leeks (white and pale green parts only), chopped (about 4 cups)
1 1/4 cups dry vermouth
1 1/4 cups whipping cream
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
8 6-ounce salmon fillets

Breading:
All purpose flour mixed with almonds & Panko crumbs
White pepper
salt

Additional chopped fresh parsley for garnish

Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.

Sprinkle salmon with salt and pepper. Dredge Salmon with flour- panko mixture on flesh side. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.

Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and serve.

Serves 8.

For a lighter dish, poach Salmon with fresh tarragon,water & lemon juice.

BON APPETIT!
Chef Cindy

Aphrodisiac Soups..

noreply@blogger.com (culinary euphoria) — Tue, 08 Jan 2008 06:45:00 +0000

COLD STRAWBERRY SOUP

1 qt. fresh strawberries, hulled
1 qt. strawberry or vanilla ice cream, softened
1/2 c. whipping cream
1 tbsp. lemon juice

Combine all ingredients in large bowl, stirring well. Transfer half of mixture to container of an electric blender and process until almost smooth. Repeat procedure with remaining half. Ladle soup into individual soup bowls. Serve immediately. Yield: 5 1/2 cups. Garnish with mint sprig.
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ASPARAGUS IS NATURE"S ANSWER TO VIAGRA.....

CREAM OF ASPARUGUS SOUP

2 lb green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with asparagus tips.

Yield: 4

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Cook Sexy Mango Shrimp with your partner..

noreply@blogger.com (culinary euphoria) — Tue, 08 Jan 2008 05:54:00 +0000

EATING SHOULD BE A PLEASURABLE EXPERIENCE..
The delicious aromas, sensual textures and beautiful appearance can make food very sexy.
Ignite the fires of love by sharing sexy food with your sweetheart.
MAKE THIS "Mango ginger shrimp"

The ingredients you will need for this dish is:

2 T. Safflower Oil
3 Garlic cloves, finely chopped
3 in. piece fresh ginger, peeled, grated & chopped fine
1/2 of 1 Thai chili ( minced)
6 scallions, thinly sliced

1/2 Pound- peeled-deveined Shrimp ( 70 per pound count)
If using extra large shrimp- use 6 pieces per person.

2 Mangoes-- peeled & pitted-Flesh sliced into strips
1 T. soy sauce
Sweet basil

* To prepare as appetizer: Reduce recipe by half

Note: For a less spicy dish use less ginger and half of thai chili. Remove chili seeds for less heat...

First of all you’ll need a wok or heavy bottomed pan; add the 2 T. of oil until hot
Add the ginger, garlic, sliced scallions & thai chili; Now stir fry for 2-3 minutes. Hmmmm, nothing like adding a little extra spice for your lover.

Any product that comes for the sea is great to get those love juices going... Shellfish is one of the greatest of aphrodisiacs and contains phosphorus, calcium, iodine, iron & vitamin B.

For many years the Mango has been known as "the love fruit". Known for its sweet smell & juiciness, mangoes are the ideal fruit for an aphrodisiac. Mangos are bursting with protective nutrients. When the mango is green the amount of vitamin C is higher, as it ripens the amount of beta carotene (vitamin A) increases.

Asian medical systems consider ginger root "hot"... It brings fire into ones body....
Ginger is a means of promoting digestion and has stimulating effects.... for Centuries ginger has been used as a highly effective aid to digestion and has an ability to increase circulation.

Garlic:
The spiciness in garlic builds up sexual desire.Of course it’s best when shared together. Garlic improves your bloods circulation and lowers cholesterol.
Basil:
This food is said to increase sex drive and increase fertility. This aphrodisiac is also said to produce a general sense of well being for the body and mind.

Chili:
A pepper's heat comes from "capsaicin," a chemical that stimulates our nerve endings.Chili peppers will create changes in our bodies; sweating, circulation and increased heart rate. Similar to what you experience during love making.

Now add the shrimp, mango and soy sauce.
Cook, stirring frequently until the shrimp and mango for about 5-6 minutes

Do you know where the name aphordisiac comes from? The name comes from the Greek god -The Love Goddess" Aphrodite". Aphrodisiacs have been described as a means to increase pleasure with your partner and will cure infertility. Well here it is; a sexy and delicious dish for you and your sweetheart.. A great accompaniment is jasmine rice garnished with sweet basil.
Basil stimulates sex drive and boosts fertility.

Yummm.... Who can resist the sweet taste of mango, with ginger and shrimp and of course a little heat. A fabulous dish to share with your sweetheart.
The best way to enjoy this dish is by using no forks... Yeah.. SEXY!!!!

Now it’s time to enjoy this dish.
Remember you are never too busy to spice up your love life....
"HAPPY EATING"
Bon appetit!

White Chocolate Creme Brulee

noreply@blogger.com (culinary euphoria) — Thu, 27 Dec 2007 06:27:00 +0000

White Chocolate Creme Brulee

Yield : 4

5 large Egg yolks
1/2 cup Sugar
2 cups Whipping cream
3 ounces White imported chocolate -- finely chopped
1/4 teaspoon Vanilla extract
2 tablespoons sugar

Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth.

Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-ounce custard cups (or creme brulee cups). Place cups in large baking pan.Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool.

Cover and refrigerate overnight. Sprinkle sugar over each custard. Burn off sugar with crème brulee torch until carmelized.

Garnish with edible flower and fresh Berries. BON APPETIT!

Natures answer to VIAGRA.. Asparagus

noreply@blogger.com (culinary euphoria) — Mon, 24 Dec 2007 23:48:00 +0000

ASPARAGUS

Nature’s Answer to Viagra!

"stirs up lust in man and woman." (Nicholas Culpepper 1616-1654, a legendary figure in the field of herbal medicine). Its broad base of nutrients including potassium and vitamin A provide general well-being which ultimately stimulates the glandular and metabolic function, boosting sex drive. Histamine production appears to be triggered by folic acid, so asparagus as the leading folic acid containing vegetable can help people reach their sexual peak! *1 Traditionally eaten with the fingers, it is also a seductive eating experience!

It is rich in vitamin E, a vitamin considered to stimulate production of our sex hormones and may be essential for a healthy sex life.

Asparagus
A classic in the aphrodisiac world. Whether boiled or steamed the asparagus is an effective stimulant. This erotic shaped vegetable is best, cooked and consumed whole. Part of the lily family, asparagus contains plenty of vitamin A and C. Consume over three consecutive days for the most powerful effect.

SUCCULENT PRIME RIB RECIPE TO SHARE......

noreply@blogger.com (culinary euphoria) — Mon, 24 Dec 2007 22:59:00 +0000

Merry Christmas 2007 and a happy & prosperous 2008..

Here is a personal holiday favorite of mine..

SUCCULENT HERBED PRIME RIB

Makes 8 servings.

For Roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs) 1 tablespoon whole black peppercorns,2 bay leaves,1 tablespoon kosher salt,3 garlic cloves plus extra cloves for clove inserts,1 teaspoon chopped fresh thyme,1 teaspoon chopped fresh rosemary &1 tablespoon olive oil .

For Au Jus:

2 cups beef broth,1 small fresh rosemary sprig,1 small fresh thyme sprig & 1 garlic clove-smashed.

OR

After removing meat from the oven, spoon drippings from pan; skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings.

Prepare Roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Make slits in roast & add slivers of garlic. Marinate, covered and chilled, at least 8 hours. Recommedation: Marinate for 24 hours

Preheat oven to 450°F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)

Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
Cut slices from roast and serve with jus.

Bon appetit!

Cindy