Southampton - Chef Eric S. Lee says he's discovered exactly how men can jump start, even supercharge their relationships and make them last. "The key to sweeping a woman off her feet," he says, "is with food."

Chef Eric S. Lee says the key to sweeping a woman off her feet is food.

Lee's new cookbook "Sweeping Her Off Her Feet with Food" ($29.95, Dreamworld Press, Longmont, Colorado) is packed with delicious aphrodisiac-laden instructions for preparing, cooking and presenting romantic recipes.

Here is a beautifully illustrated book with step by step, simple instructions for even the most culinary challenged who view recipes as a written language decipherable to only certain remote tribes in unpronounceable regions of the world.

If you think that the recipes might be too difficult - think again - I presented this book to my beau whose familiarity with a kitchen consists of opening the frig door and staring at the contents within, sure in his belief that a fully prepared meal will magically appear on the table for immediate consumption.

Well to 'turn the tables' so to speak, I asked him to pick a recipe from Lee's cookbook and try his hand at preparing it. My fella choose the Baked Pesto Bread, and in lieu of actually turning on the oven, as called for in the recipe, he used the microwave - for this he will be forgiven - as the vision of sirens and flashing lights did cause me some hesitation before embarking on this experiment, however, he did follow the rest of the recipe, which included:

 • One narrow French baguette
 • 1 1/2 cups shredded mozzarella cheese
 • 2 oz. of fresh basil
 • 1/2 cup of grated Parmesan
 • 1/4 cup walnuts
 • 1 clove garlic
 • Salt and pepper
 • Pesto sauce - which he swears he made, but I think he bought

Set oven to broil, slice baguette into three six inch sections, resembling a sub roll, then slice in half lengthwise. Using a regular table knife spread one tablespoon of pesto (Lee includes a recipe for that as well). Top with shredded cheese. Place on baking sheet, and cook until cheese is melted or just begins to turn golden brown, about five minutes.

The result was delicious and Lee is correct in that I was absolutely enchanted by the endeavor undertaken to 'sweep me off my feet.'

Lee has stated that "This book has been a labor of love for me for years now. It is a perfect storm blending my fascination with creating great dining experiences and the ecstasy that can only be found in love."

Some of his mouth watering recipes include Salmon with Fresh Mango Salsa, Heart-Shaped Pasta with Prosciutto, Fresh Tomato, Peas and Arugula, Shrimp and Red Pepper Aioli Crostinis, and The Best Bread Pudding She's Ever Had With Bourbon Crème Anglaise. I would, however, recommend that whomever attempts these delights have a bit more culinary experience than my 'he who shall remain nameless.'

The directions Lee provides are simple and easy to follow and he declares "It won't really matter if [they] think they can't or just don't know where to begin." The book also contains romantic suggestions and tips for setting the mood - such as how to set the dinner table, and wine recommendations for every recipe.

Below are some of Lee's recipes for those who are feeling adventurous - so enjoy and good luck!

Salmon With Fresh Mango Salsa
 • 2 six to eight ounce Salmon filets (dont get steaks)
 • 1 Fresh mango peeled and cut into 1/2 inch cubes (some grocers carry fresh Mango already skinned in jars - check produce department)
 • 1 Jalapeño seeded and diced (1/8 inch)
 • 1/2 Red bell pepper diced (1/4 inch)(save the rest for roasting)
 • 1/4 cup diced red onion (1/4 inch)
 • 1/4 cup chopped cilantro
 • 1/3 cup oil (preferably olive oil)
 • lime, salt & pepper

Heart-Shaped Pasta With Prosciutto, Fresh Tomato, Peas And Arugula.

Mango Salsa - Cut lime in half and squeeze the juice from both halves into a midsized mixing bowl whisk in half of the oil. Add the rest of the ingredients except salmon, remaining oil, salt and pepper in a midsized bowl and gently toss until well mixed. Be sure and stir using a large (wooden if possible) serving spoon, from bottom using your spoon in an upward, over and down folding motion to get all of the juice from the bottom mixed in with the rest of the ingredients. Add a dash of salt and pepper and gently mix again. Cover and refrigerate. Can be made one-day ahead.

Grilled Salmon - Turn outside grill on to medium high to heat up the grates. Place the salmon filets on a platter skin side down and rub remaining oil onto the meat until completely covered. Try and get some of the oil onto the skin. Feel free to use a bar-b-que sauce brush for this. Sprinkle liberally with salt and pepper.

When grill is hot place filets on the grill, flesh side down and let cook for five to seven minutes. Turn over and let cook another three to four minutes until salmon is just cooked through. Some like their salmon medium rare. If this is you cook a little less. If you need to check for doneness, though I try to avoid this, take a knife and gently slice into the top of the fish to ensure it is cooked to your preference. If it 'flakes' all the way through but is still moist it is done. Since you will be topping it with the beautiful salsa you've made it won't matter if you have 'butchered' it a little.

Optionally, when salmon is done, take a metal spatula and insert it into the crease between the skin and the flesh and slide it all the way through until the skin is removed. Place each filet on top of a bed of sautéed spinach on a plate, top with Mango Salsa and serve.

Heart-Shaped Pasta With Prosciutto, Fresh Tomato, Peas And Arugula
 • 6 ounces heart shaped pasta or pasta bowties, cooked until done, but slightly firm and drained (reserve 1/4 cup pasta water)
 • 1/3 cup olive oil
 • 2 cloves garlic, chopped
 • 1/2 cup white wine
 • 1 cup chicken broth (or 1 teaspoon bouillon dissolved in 1 cup warm water)
6-8 paper-thin slices prosciutto, cut into 1" ribbons (ask for it this way in the grocer's deli)
 • 3/4 cup frozen peas
 • 2 small Roma tomatoes seeded and diced (just cut into quarters and scoop out the seeds)
 • 1 tablespoon lemon juice
 • 2 cups roughly chopped arugula or 1/3 cup chopped fresh basil
 • 1/2 teaspoon cornstarch dissolved in clam base or chicken broth
 • Salt and freshly cracked pepper
 • 4 tablespoons shredded Parmesan
 • Optional: 10 large shrimp

Preheat large sauté pan on medium-high heat. Add oil and garlic, and sauté garlic until it begins to soften, approximately 20 to 30 seconds - do not let it brown. Add white wine and cook until reduced by half. If using shrimp add now. Add base or broth and bring to a boil; add reserved pasta water, prosciutto, peas, tomato and shrimp, and cook for about 30 seconds. Stir in lemon juice, remove from heat and let stand another 30 seconds. Fold in pasta and arugula or basil. Salt and pepper to taste, divide between two dinner plates or pasta bowls, and top with shredded Parmesan.

Shrimp And Red Pepper Aioli Crostinis.

Shrimp And Red Pepper Aioli Crostinis
 • 1/2 pound small cooked shrimp (75-90 pieces per pound)
 • 1/4 cup mayonnaise
 • 1 clove garlic
 • 1 heaping tablespoon finely chopped roasted red pepper
 • 1 teaspoon lemon juice
 • Salt and pepper to taste
 • 8 to 10 half-inch slices of toasted French baguette
 • Olive oil
 • Parmesan
 • Your choice of fresh herbs: thyme, basil or oregano, chopped
 • Optional: black olive tapenade (recipe follows)
 • Optional: crème fraiche or sour cream

Eric's Quick Aioli: Combine mayonnaise, red pepper, garlic and lemon juice in a blender, food processor or mixing bowl. Blend on medium-high speed until well mixed. Add salt and pepper to taste. Chill at least one hour.

Toss shrimp and aioli together in a medium mixing bowl until shrimp are well coated. Place back in fridge for at least a half-hour ahead of service. Brush baguette slices with olive oil, sprinkle with parmesan and herbs (if using), salt and pepper lightly, Place in oven, turn dial to "broil," and cook until lightly browned, approximately three to five minutes. Remove from oven and let cool.

Tapenade
 • 1/2 cup black salad olives
 • 1/2 cup kalamata olives
 • 3 anchovies
 • 1 tablespoon capers
 • 1 clove garlic, minced
 • 3 tablespoons olive oil
 • 2 tablespoons lemon

Place all ingredients except oil in processor or blender and blend until well chopped. Slowly drizzle in oil until mixture forms a paste.

Assemble Crostini. Place a tablespoon of the shrimp mixture on each toasted slice of baguette. If using tapenade, place 1/2 teaspoon on top of shrimp, and then a dollop of crème fraiche or sour cream. Sprinkle lightly with chopped fresh herbs; garnish plate with a pretty flower and serve.

The Best Bread Pudding She's Ever Had With Bourbon Crème Anglaise
This recipe is going to make extra so she can take some to work and brag to her friends about what a stud she's got!

 • 1 loaf French bread, cut into cubes and dried 2-3 hours
 • 2 1/2 sticks melted butter (1/2 pound)
 • 5 eggs
 • 2 yolks
 • 3 1/2 cups heavy cream
 • 2 cups sugar
 • 1 teaspoon cinnamon
 • 1/3 teaspoon nutmeg
 • 1 tablespoon vanilla
 • 3/4 cup raisins

Preheat oven to 350 degrees. Place bread cubes in a 12 inch x 9 inch baking dish. Pour butter over bread cubes and mix together until butter is soaked into the bread. Combine next nine ingredients in a medium-sized mixing bowl and whisk until well blended. Pour mixture (custard) over bread cubes and gently mix until all cubes are moist with the custard. Let stand for three minutes. Pour remaining butter over the top, then sprinkle brown sugar over that, making sure some of the sugar mixes with the butter. Place in center of oven and bake for 50 minutes or until pudding feels firm to the touch and a toothpick comes out clean. Top should be deep golden brown. Serve with Crème Anglaise (recipe follows) or Haagen-Dazs vanilla ice cream. "My favorite modification is to substitute the raisins with 1 1/2 cups fresh or frozen raspberries, 3/4 cup macadamia nuts and one bar of white chocolate rectangles (not the baking squares - more like the thinner chocolate bar) broken into pieces. Cut the cinnamon and nutmeg quantities in half. Also substitute White Crème de Cacao for bourbon in the Crème Anglaise."

Bourbon Crème Anglaise
 • 4 egg yolks
 • 1/2 cup sugar
 • 1 1/4 cups milk
 • 1/2 cup heavy cream
 • 1 teaspoon vanilla
 • A shot of bourbon or whiskey

In a medium mixing bowl, combine yolks and sugar and whisk until well blended. Place milk, cream and vanilla in a medium sauté pan and warm on medium-high heat. When cream mixture reaches a soft boil, take 1/4 of the warm cream and add it to the yolk mixture, whisking gently until well blended. Turn remainder of the cream to high heat and slowly whisk in yolk mixture until sauce comes to a boil. Let boil no longer than five seconds while whisking vigorously. Remove from heat and let stand for 15 minutes; then chill in fridge for at least an hour. When sauces cools, stir in bourbon until well blended. Serve when ready.

For more information go to www.SweepingHer.com.