Casino Royale by Ian Fleming

I am a diehard Bond Girl. I’ve seen all the films, read all the books and of course, have my own opinions about who has been the best Bond of all. Having a major crush on Timothy Dalton, I am biased in his favor, but there is also something to be said for the talents (not to mention eye candy quality) of Sean Connery and Daniel Craig. All three are are quite handsome in a rough-hewn, craggy kind of way. Pierce Brosnan, though also quite a gorgeous specimen of the male gender, was a bit too polished and smooth for my taste. Roger Moore and George Lazenby were the weakest Bonds, in my book (haha!).

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In rereading Casino Royale, I came to the conclusion that the reason these rough-around-the-edges cinematic 007s are more to my taste is because they are closer to his book character, which is why I like them. A man who is elegant and polished, yet still has that roughness, that “throw down,” is incredibly sexy to me.

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James Bond is not a very likable character, for all his perspicacity as a spy. He’s witty, urbane, but with that dark edge that allows him to use people and not care about his effect in their lives. It’s not just with women, although they do tend to be rather interchangeable and disposable. As an agent provocateur, it is probably a matter of life or death to be able to sharply and coldly cut someone out of one’s life, and this aspect of Bond’s character is much more apparent in the books, as his thought process and internal meanderings are well described. In Casino Royale, you get the origin of his coldness toward women, when he meets and falls hard for Vesper Lynd, a fellow secret agent who initially is not very impressed with Bond…..which, of course, intrigues him It’s such a typically male response to a woman that it made me laugh.

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Vesper and Bond share a luxurious dinner at the Casino Royale, while they wait for the high-stakes gambler Le Chiffre, whom they have been sent to watch and infiltrate his empire. Bond tells Vesper to order expensively and do honor to her fabulous evening gown. She takes him at his word and they order their meals.

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“I’d like to start with caviar and then have a plain grilled rognon de veau with pommes souffles. And then I’d like to have fraises de bois with a lot of cream. Is it very shameless to be to certain and so expensive?” She smiled at him knowingly…………”While Mademoiselle is enjoying the strawberries, I will have half an avocado pear with a little French dressing.”

Fraises de bois are wild strawberries, and difficult to find in New Mexico. However, seeing as strawberries and cream are one of my desert island meals, with the tartness of strawberries contrasting so nicely with a lightly sweetened cream, I couldn’t not make it to go with the centerpiece meal. An avocado pear, which is a half-avocado stuffed with whatever you like, is delish! Lobster and avocado have a natural affinity for each other and I love them together, the jade green of the avocado and the deep pink of the cooked lobster creating a beautiful food palette that’s almost too gorgeous to eat. Almost. And you can’t beat lobster for sheer luxury. I got mine at Nantucket Shoals, and I highly recommend you visit there, either in person or via their website.

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This is the method that worked for me for the stuffed avocado pear, taken from the great Emeril Lagasse, but with a few tweaks by me. Enjoy!

INGREDIENTS

For the avocado pear:
2 large avocadoes
2 cups lobster meat, cooked and finely cubed
1 tablespoon homemade mayonnaise (see method below)
1 teaspoon of truffle oil

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Juice of one medium lemon
Fresh chives, finely chopped

METHOD
Mix together the lobster meat, the mayonnaise and the truffle oil. Let the flavors mingle in the refrigerator for about 30 minutes.

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Add the lemon juice and taste for seasoning. Sprinkle in some sea salt if you think it needs it, but the homemade mayo has plenty of flavor and saltiness, so you may not.

Halve the avocadoes and carefully scoop out the meat, retaining their shape so that they form green cups. Squeeze over a bit of lemon juice to keep the avocadoes from blackening.

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Put a large spoonful of the lobster mixture into each avocado half, so you have four tasty little green cups full of seafood heaven! Garnish with the chives and admire the beautiful pink and green deliciousness before chowing down. 007 would most certainly approve of this avocado pear!

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The homemade mayo was simply one egg yolk (organic and free range), 1 teaspoon of Dijon mustard, one teaspoon of white wine vinegar, one teaspoon of lemon juice, a half-teaspoon of sea salt, and incorporated very slowly and whisked in drop by drop, a 3/4 cup of regular olive oil – all at room temperature. Don’t use a blender or it will be runny. I hand-whisked for 20 minutes and although it is quite an arm workout, the end result is so worth it.

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The strawberries, I simply marinated in Amaretto and lemon juice for about an hour, while I whipped some heavy cream with sugar and a dash or two of Campari liqueur. The Campari makes the cream a gorgeous, pale pink, like the inside of a seashell. It creates such a beautiful accent for the glistening, red strawberries. You pile it into a fancy glass and eat. Or, if James Bond were to drop by, you could have him feed it to you, berry by berry. (sigh)  A girl can dream!

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I would be a terrible Bond girl if I didn’t include this classic paragraph:

“A dry martini,” Bond said. “In a deep champagne goblet. Three measures of Gordons, one of Vodka, half a measure of Kina Lillet. Shake it very well until it’s ice cold, then add a thin slice of lemon peel. Got it?”

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Aphrodite: A Memoir of the Senses by Isabel Allende

This book was one of the most wonderful and sensual I’ve had the pleasure of reading in ages. Isabel Allende is a an amazingly erotic writer, bringing to life the twin joys of food and sex……something I’ve blogged about previously. If you truly think about it, these two activities are mirrors of each other in so many ways. We must all eat to live, and we must procreate to continue life.

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But I speak of not procreation or eating to survive, but rather, the sheer joy that is inherent in both activities. The sensation of an oyster sliding down your throat, the salty crunch of roasted almonds in your mouth, the grape flavor of wine on your tongue………all are just as pleasurable as the taste of your lover’s lips and tongue, the feel of his strong hands on your body, and the sensation of being made love to.

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Aphrodite: A Memoir of the Senses is an ode to the joys of lovemaking and the joys of eating. Coupled with various recipes designed to be aphrodisiacal, the beauty of kissing and touching and making love, and how these sensations are heightened by specific foods and drinks, are chronicled in dizzying detail. Allende is known for magic realism, and this book retains and spills over with that flavor of magical realism and picturesque description. Probably best read and cooked with your lover, the recipes in this book run from simple – consommes and soups – to more complex meals and desserts.

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Though the entire book is devoted to the connection of food and sexual passion, my favorite passage is in the chapter when Allende describes her ultimate orgy and the food she would serve with it. Sensual reading at its best!

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What would I serve at my orgy? If I had unlimited resources, I would offer cold fish, salads, sweets, and fruits – especially grapes, which always appear in films about the Roman Empire. And mushrooms, of course, which are as aphrodisiac as oysters. The celebrated Roman poisoner Lucasta knew the popularity of those fungi.

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I love mushrooms and eat them at least once a week, whether sauteed in butter with onions and garlic and added to spinach and chicken, cooked into scrambled eggs or an omelette, or sliced raw into a lunchtime salad. And when I came across Allende’s recipe for Festive Mushrooms at the back of this wonderful book, I was inspired to recreate them, with a couple of minor changes.

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INGREDIENTS
1 dozen mushrooms
1 tablespoon butter
1 shallot, finely minced
2 tablespoons duck liver patê flavored with truffles
Juice and zest of 1/2 a lemon
1 tablespoon heavy cream
Salt and pepper to taste

METHOD
Wash the mushrooms and cut off the stems, but keep the stems. Pat dry.

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In a food chopper, finely chop the mushroom stems and the shallots.

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Melt the butter in a skillet. Lightly saute the stems and shallots for up to 10 minutes. Add the lemon juice and cook another 5 minutes. Let cool.

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Heat the oven to 375F, and while it heats, mix together the finely chopped stems and shallots with the patê, the heavy cream, and the lemon zest. Season with salt and pepper to taste.

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Place the mushroom caps on a flat baking tray. With a small spoon, fill each one with the mixture.

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Bake for 30 minutes, or until they become golden on the top.

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They can actually be eaten straight out of the oven, at room temperature, or even chilled. Hot or cold, they are always delicious…………kind of like love.