the countdown to the cookbook’s release-a sneak preview event and a sneak preview recipe for you
Despite all the recent troubles, I am excited to say that our cookbook release is almost here. The book comes out on June 15 and I just can’t wait to finally share its contents.
In the meantime, I’m traveling this week to Peju Winery to offer a sneak preview of some of The Love Diet’s recipes at a special Auction Napa Valley event. I’ve taken a few of the book’s recipes and tweaked them slightly (mostly by altering the herbs and spices or the acidity) to pair with a few of Peju’s wines.
Planning the menu was great fun for me. It combined the two sides of my career. (In addition to writing cookbooks and speaking on aphrodisiacs, I’m also a wine journalist and often work with wineries on pairings.) The winery had a few specific wines they wanted to showcase, so the menu we’ll be serving on Thursday to an intimate group of about 30 wine lovers will include:
Passed
2008 Sauvignon Blanc
2006 Zinfandel
Parmesan Soy Bean Bruschetta
Souse Vide Salmon with Fennel-Apricot Slaw
Coffee-Kissed Buffalo meatballs with Espresso Oyster Dipping Sauce
First Course
2006 Cabernet Franc
Black Truffle Lovers’ Lasagna served with a Baby Green Salad and the One-and-Only Salad Dressing
Second Course
2006 Merlot
2002 Cabernet Sauvignon Reserve
Seared Halibut with Mushroom “Cream” on a bed of Braised Celery
Third Course
2005 H.B. Cabernet Sauvignon
Selection of Cheeses with Blue Cheese Walnut Brittle
Dessert
2009 Chardonnay
Handmade Chocolate Truffles
I’m often asked how I change a recipe to make it work better with a wine. With an event at a winery, we want to make sure the meal really showcases the wine rather than competing with it for your attention, if that makes sense.
I’ve pasted below first the original version of The Love Diet Black Truffle Lover’s Lasagna and following it is the altered version we will serve on Thursday. If you want to see the difference it makes with the wine, try getting the Peju Cabernet Franc and taste like a pro!
black truffle lovers’ lasagna
vegetarian
makes 4 servings
The scent of black truffle is very similar to that of a male pheromone. (Pheromones are human, sexual scents that unconsciously register as attraction in possible mates.) And we know women who swear by as little as a single whiff of truffles as producing the… ahem… desired effect. Because we can’t afford to run out and buy black truffles every time we’re looking for action, we’ve created a dish that uses black truffle oil and salt in such a way that it releases that aroma of desire into the air.
Black Truffle Lover’s Lasagna
from The Love Diet by Juan-Carlos Cruz and Amy Reiley
makes 4 servings
1 1/2 c eggplant, chopped
1/2 tsp salt
2 1/2 tsp black truffle-infused oil
1 clove garlic, crushed
1 portabella mushroom cap, minced
2 medium zucchini, chopped
2 c baby spinach salad leaves, roughly chopped
1 tsp black truffle salt
1 tbsp fresh basil, chopped
1 c part skim ricotta
6 no-cook lasagna noodles
1/4 c Parmesan, grated
1. Sprinkle the eggplant with the 1/2 tsp salt, set aside for 10 minutes. (Eggplant will discolor slightly.)
2. Preheat oven to 375 degrees, and coat an 8 or 9-inch square baking dish with nonstick cooking spray.
3. Heat oil in a large, nonstick pan over medium heat. Sauté garlic for 1 minute.
4. Add mushroom and sauté for an additional minute.
5. Stir in eggplant and zucchini. Gently sauté for 10 minutes, until vegetables are softened.
6. Stir in spinach and truffle salt then remove from heat when the spinach begins to wilt. 7. Add basil and ricotta and thoroughly mix.
8. Spread 1/4 of the vegetable mixture on the bottom of the baking dish. Top with 2 noodles, followed by 1/4 of the vegetables; then 2 more noodles, repeat, then finish with the last 1/4 of the vegetables.
9. Top with grated Parmesan, cover pan with foil and bake for 20 minutes.
10. Uncover and cook for an additional 5 minutes. For a crunchy top, put under the broiler for an additional 3-5 minutes, until cheese is deep golden.
Black Truffle Lovers’ Lasagna
makes 9 servings
paired with Peju Cabernet Franc
1 tbsp and 2 tsp black truffle-infused oil
2 clove garlic, crushed
2 portabella mushroom cap, minced
3 c eggplant, chopped
1 tsp salt
3 lg zucchini, chopped
4 c baby spinach salad leaves, roughly chopped
2 tbsp fresh basil, chopped
2 tsp black truffle salt
1 1/2 c part skim ricotta
2/3 c crumbled chevre
10 no-cook lasagna noodles
1/3 c grated Parmesan
1. Sprinkle 1/2 teaspoon salt over eggplant, set aside for 10 minutes. (Eggplant will discolor slightly.)
2. Preheat oven to 375 degrees, and coat a 9-inch square square baking dish (with high sides) with nonstick cooking spray.
3. Heat oil to medium heat in a large saute pan. Sauté garlic for 1 minute.
4. Add mushroom and saute for an additional minute.
5. Stir in eggplant and zucchini. Gently sauté for 10 minutes, until vegetables are softened.
6. Stir in spinach and truffle salt then remove from heat when the spinach begins to wilt. 7. Add basil, ricotta and chevre and thoroughly mix. Season with more truffle salt if needed.
8. Spread 1/6 of the vegetable mixture on the bottom of the baking dish. Top with 2 noodles, followed by 1/6 of the vegetables; then 2 more noodles, repeat until all noodles are used, then finish with the last 1/6 of the vegetables.
9. Top with grated Parmesan, cover pan with foil and bake for 22-24 minutes.
10. Uncover and cook for an additional 5 minutes. For a crunchy top, put under the broiler for an additional 3-5 minutes, until cheese is deep golden.
For presentation, cut into 9 squares and serve with small baby lettuce salad on side.