Gordon Ramsay on Cooking up Romance!

The Hell's Kitchen chef reveals his romantic side and delish recipes! (expert advice)

| edit this article | about this guide | more wedding articles »

Gordon Ramsay on Cooking up Romance! article photo

photo by: Fox

By Paulette Cohn for Project Wedding

Gordon Ramsay is about to introduce a new show to America, "Gordon Ramsay: Cookalong Live," which will be a one-hour special during which the British chef will demonstrate how to cook a three-course meal in 60 minutes. One of the reasons for the hourlong special, which will premiere December 15 at 9 p.m. on Fox, is that fans of "Hell's Kitchen" and "Kitchen Nightmares" don't really get a chance to watch the chef himself cook.

The special can also be a fun date night for couples who love to cook and would enjoy the opportunity to whip up the dinner along with Chef Ramsay. So pull the TV into the kitchen and "Cookalong."

But first, we've got some advice for couples who enjoy spending time in the kitchen, straight from the chef, along with recipe ideas from Gordon Ramsay's Healthy Appetite, one of four books in the Gordon Ramsay Cookbook Collection. The newest in the line, Gordon Ramsay's Maze, will be released in September, and feature recipes from Ramsay's restaurant of the same name.

Projectwedding: More people are staying in than going out these days. What is sexy about eating together at home?

Gordon Ramsay: Every time I cook with my wife, the first thing we do is share a glass of wine and we remove intimidation. Food is a very cool way of becoming romantic with no harsh or intrusive flavors, so I like the balance. Whenever I have a chance to sit and eat with my wife, we play little games, like blindfolding and tasting.

Projectwedding: Can you recommend any specific dishes?

Gordon Ramsay: Fish recipes are very sensuous and packed with protein. That is the thing today with being excited about food and not being intimidated. Having alternatives -- seasoning food with herbs instead of salt all the time is a lot more exciting. Cooking without salt makes you work harder and makes it more delicious.

Projectwedding: How do you divide up kitchen chores?

Gordon Ramsay: Just standing behind a lady and tying on her apron is a very sensuous thing. I do that every time to my wife and it drives her around the bend. She goes crazy. That is just putting the apron on!

Projectwedding: What cooking tools are essential for success in the kitchen?

Gordon Ramsay: You feel so much more secure and safe when you have a firm chopping block, always line it underneath with a damp towel to prevent slippage, and a good knife.

Everyone worries about chopping everything and fine dicing. That is all gone now. We made an amazing beef ragout Polynesian the other day and all the vegetables were grated. It was done in 30 seconds. Grating is a lot safer than chopping.

Projectwedding: What tips do you have for healthy cooking?

Gordon Ramsay: We use very little cream and very little butter. We have a natural way of thickening things, so vinaigrettes are now thickened with herbs, and we got rid of red wine sauces.

Projectwedding: Anything else?

Gordon Ramsay: Desserts are fruit. We just started one day a week when we eat vegetarian, which I never dreamt of 10 years ago. We use tofu and the most amazing split peas and we do a lot of casseroles and lots of baked vegetable dishes.

Projectwedding: One of the reasons that guys may be intimidated when it comes to cooking is they see chefs like you and they think they can't compete because everything has to be perfect.

Gordon Ramsay: I came from nothing. I didn't start in this industry at the top of my career. So all the food my mum cooked is how I started. From a chef's point of view, all I have done is climb the divisions. But I still can cook my ass off in the domestic scene. [But when I cook for my family], I don't stop the children from eating when there are splashes on the plate, or because the spaghetti is not at 6 o'clock and something else is not at 10 o'clock on the plate.

Projectwedding: Is there any food that you like to eat that actually makes you happy?

Gordon Ramsay: Do I really come across that grumpy? Holy mackerel! Honestly, In-N-Out burger. I mean, I'm not just saying that because they are here in California. They are extraordinary. If you get a chance to go, then you've got to ask for it animal style. I enjoy eating fish and meats. My choice is something that is an event, especially for the kids as well. [Note: Ramsay is the father of four.] So it's a treat once every two to three weeks.

Recipes from Gordon Ramsay's Healthy Appetite:

Mango, avocado, and smoked chicken salad (pictured above)

Serves 4

2 medium, firm but ripe mangoes

2 ripe avocados

squeeze of lemon juice

10oz-2/3lb (300-350g) smoked chicken breasts

7oz (200g) mixed salad leaves, such as arugula, mâche (lamb's lettuce), baby chard, or amaranth

2 tbsp (30ml) pine nuts, toasted (optional)

Dressing:

2 tbsp (30ml) orange juice

2 tbsp (30ml) lemon juice

1 tbsp (15ml) whole grain mustard

2 tbsp (30ml) extra-virgin olive oil

2 tbsp (30ml) avocado oil (or olive oil)

sea salt and black pepper

Peel the mangoes and cut the flesh away from the seed into thin slices. Arrange on four serving plates.

Halve the avocados and remove the pit. Peel off the skin and slice the flesh into strips. Squeeze over a little lemon juice to stop the flesh discoloring, then arrange over the mango slices.

Cut the chicken into thin slices and divide between the plates. Neatly pile the salad leaves in the middle.

For the dressing, whisk the ingredients together in a bowl, seasoning with salt and pepper to taste. Spoon the dressing over the salad and serve, topped with a handful of toasted pine nuts if you like.

Note: If you're preparing this salad for a packed lunch, pack the dressing and salad in separate containers and combine just before eating.

Smoked trout, orange and wild arugula salad (pictured above)

Serves 4

3 oranges

4 tbsp (60ml) extra-virgin olive oil, to drizzle

sea salt and black pepper

7oz (200g) wild arugula leaves, washed

2 hot smoked trout fillets, about

4oz (125g) each

To segment the oranges, cut off the top and bottom of one and stand it upright on a board. Cut along the curve of the fruit to remove the skin and white pith, exposing the flesh. Now hold the orange over a strainer set on top of a bowl and cut out the segments, letting each one drop into the strainer as you go along. Finally, squeeze the membrane over the strainer to extract as much juice as possible. Repeat with the remaining oranges, then tip the segments into another bowl.

For the dressing, add the olive oil and a little seasoning to the orange juice that you've collected in the bowl and whisk to combine.

Add the arugula to the orange segments, then flake the smoked trout into the bowl. Add the dressing and toss gently with your hands. Pile onto individual plates and serve with pumpernickel or rye bread.

Images courtesy: Lisa Barber

Member Comments

1193 97 25

ahsnap18

09/03/2009 at 06:25 am

Danny's awesome - my brother is going up to see him in Atlantic City sometime next month. I should dig out my graduation party pics because I think he is in a few of them and post them for you.

I think Dave will win too.