Can certain foods put you in the mood for love? There is scientific evidence that some foods might enhance the experience, while other foods are merely associated with love.
Click here to download a printable menu to go with the meal.
CHARLESTON, W.Va. -- CASANOVA swore oysters increased his libido. He reputedly ate the mollusks for breakfast. Napoleon credited truffles with his siring of a son. Bridegrooms in the 19th century consumed large portions of asparagus, considered an aphrodisiac perhaps because if its suggestive shape.
Can certain foods put you in the mood for love? There is scientific evidence that some foods might enhance the experience, while other foods are merely associated with love.
Personally, I think most valentines would find themselves in a romantic mood if their partners went to the effort of preparing any meal, much less one laced with love potions.
Oysters, probably the best-known aphrodisiac, have a suggestively feminine shape, as do figs, but are also rich in zinc, which is needed for testosterone production and amino acids. Pine nuts, which also make many aphrodisiac lists, are also high in zinc.
Because aphrodisiacs are named for Aphrodite, the Greek goddess of love who sprang from the ocean, many people consider all seafood to have lust-inducing qualities.
Asparagus spears are high in vitamin E, which is supposed to stimulate hormones
Vitamin B6 in avocadoes is also reputed to increase male hormones.
Chili peppers contain capsaicin, a chemical that raises pulse, circulation and releases endorphins.
Ginger, eaten in any form, increases circulation.
Basil is supposed to stimulate the libido and create a sense of well-being.
Red wine, especially wine made from muscadine grapes, contains an antioxidant that increases estrogen production, which should increase feminine desire and experience. Careful with this one. Too much of a good thing and the urge to sleep will overpower other desires.
Chocolate's a favorite gift for lovers, most of whom probably don't realize that it contains a stimulant that produces the same sense of well-being and contentment as endorphins produce. More Holl's chocolate is sold around Valentine's Day than any other holiday, according to a sales woman at the Bridge Road shop.
Chocolate-dipped strawberries or chocolate-drizzled raspberries provide a double dip of romance. The berries are high in vitamin C, but their red color is probably what earned them a romantic reputation.
Whether or not aphrodisiacs enhance your chance of romance, they headline the Valentine's Day menu of Raw Oysters with Classic Mignonette, Grape Tomato and Avocado Salad, Spicy Soy-Ginger Grilled Striped Bass with Asparagus and either Chocolate Pots de Crème or Flourless Chocolate Cake with Ganache.
That's the menu. The rest is up to you.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.
Raw Oysters with Classic Mignonette
Make sure to shuck and prepare these oysters just before serving to keep them as fresh as possible.
1/4 cup red wine vinegar
1 tablespoons extra virgin olive oil
1 tablespoons very finely chopped shallots
1 teaspoons finely crushed white pepper
Dash salt
12 oysters, freshly shucked on the half shell
COMBINE vinegar, olive oil, shallots, white pepper and salt in a small bowl and whisk to blend.
SPOON atop oysters or serve alongside.
Source: wholefoodsmarket.com
Grape Tomato and Avocado Salad
Serves 3
1 pint grape tomatoes, halved
1/2 cup chopped flat-leaf parsley or cilantro, or mixture of both
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 white onion, chopped
2 avocados, chopped
High quality sea salt
TOSS together tomatoes, parsley, oil, lemon juice, and onions in a non-reactive glass bowl. Add avocados and salt and toss gently. Chill if not serving immediately.
Source: wholefoodsmarket.com
Spicy Soy-Ginger Grilled Striped Bass with Asparagus
Serves 6 as a first course (or 3 as a main course)
2 tablespoons reduced-sodium soy sauce
2 tablespoons lemon juice, divided
1 1/2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
Click here to download a printable menu to go with the meal.
CHARLESTON, W.Va. -- CASANOVA swore oysters increased his libido. He reputedly ate the mollusks for breakfast. Napoleon credited truffles with his siring of a son. Bridegrooms in the 19th century consumed large portions of asparagus, considered an aphrodisiac perhaps because if its suggestive shape.
Can certain foods put you in the mood for love? There is scientific evidence that some foods might enhance the experience, while other foods are merely associated with love.
Personally, I think most valentines would find themselves in a romantic mood if their partners went to the effort of preparing any meal, much less one laced with love potions.
Oysters, probably the best-known aphrodisiac, have a suggestively feminine shape, as do figs, but are also rich in zinc, which is needed for testosterone production and amino acids. Pine nuts, which also make many aphrodisiac lists, are also high in zinc.
Because aphrodisiacs are named for Aphrodite, the Greek goddess of love who sprang from the ocean, many people consider all seafood to have lust-inducing qualities.
Asparagus spears are high in vitamin E, which is supposed to stimulate hormones
Vitamin B6 in avocadoes is also reputed to increase male hormones.
Chili peppers contain capsaicin, a chemical that raises pulse, circulation and releases endorphins.
Ginger, eaten in any form, increases circulation.
Basil is supposed to stimulate the libido and create a sense of well-being.
Red wine, especially wine made from muscadine grapes, contains an antioxidant that increases estrogen production, which should increase feminine desire and experience. Careful with this one. Too much of a good thing and the urge to sleep will overpower other desires.
Chocolate's a favorite gift for lovers, most of whom probably don't realize that it contains a stimulant that produces the same sense of well-being and contentment as endorphins produce. More Holl's chocolate is sold around Valentine's Day than any other holiday, according to a sales woman at the Bridge Road shop.
Chocolate-dipped strawberries or chocolate-drizzled raspberries provide a double dip of romance. The berries are high in vitamin C, but their red color is probably what earned them a romantic reputation.
Whether or not aphrodisiacs enhance your chance of romance, they headline the Valentine's Day menu of Raw Oysters with Classic Mignonette, Grape Tomato and Avocado Salad, Spicy Soy-Ginger Grilled Striped Bass with Asparagus and either Chocolate Pots de Crème or Flourless Chocolate Cake with Ganache.
That's the menu. The rest is up to you.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.
Raw Oysters with Classic Mignonette
Make sure to shuck and prepare these oysters just before serving to keep them as fresh as possible.
1/4 cup red wine vinegar
1 tablespoons extra virgin olive oil
1 tablespoons very finely chopped shallots
1 teaspoons finely crushed white pepper
Dash salt
12 oysters, freshly shucked on the half shell
COMBINE vinegar, olive oil, shallots, white pepper and salt in a small bowl and whisk to blend.
SPOON atop oysters or serve alongside.
Source: wholefoodsmarket.com
Grape Tomato and Avocado Salad
Serves 3
1 pint grape tomatoes, halved
1/2 cup chopped flat-leaf parsley or cilantro, or mixture of both
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 white onion, chopped
2 avocados, chopped
High quality sea salt
TOSS together tomatoes, parsley, oil, lemon juice, and onions in a non-reactive glass bowl. Add avocados and salt and toss gently. Chill if not serving immediately.
Source: wholefoodsmarket.com
Spicy Soy-Ginger Grilled Striped Bass with Asparagus
Serves 6 as a first course (or 3 as a main course)
2 tablespoons reduced-sodium soy sauce
2 tablespoons lemon juice, divided
1 1/2 teaspoons sugar
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons powdered ginger
1/2 teaspoon red pepper flakes
1/4 cup canola oil
1 bunch (about 1 pound) asparagus, bottom halves trimmed and saved for another use
3/4 pound striped bass, or other firm white fish, cut into six 2-ounce portions
Kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
COMBINE in a blender soy sauce, 1 tablespoon lemon juice, sugar, fresh and powdered ginger and red pepper flakes and blend to combine. With the machine running, slowly pour in canola oil and continue blending until emulsified, about 30 seconds. Spread asparagus in a rimmed pan, pour half the marinade over it, and toss to coat. Reserve remaining marinade.
PREPARE a gas or charcoal grill for direct high-heat grilling (450 to 550 degrees; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds).
RINSE fish; pat dry. Season on both sides with salt and pepper and drizzle with olive oil and the remaining lemon juice.
WHEN GRILL is ready, lightly oil the cooking grate and put fish on grate skin side down. Grill 3 minutes, then turn and continue grilling until fish is no longer translucent inside (cut to test), 2 to 3 minutes longer. Transfer to a clean plate and tent with foil to keep warm.
GRILL asparagus spears, turning once or twice, until tender and browned, about 5 to 6 minutes. Divide fish among plates and top each with asparagus spears. Use a spoon to drizzle with some of the reserved marinade.
Chocolate Pots de Crème
Makes 4 servings:
1 1/4 cups half-and-half
3 ounces bittersweet chocolate, finely chopped
1/4 cup sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
Pinch of salt
1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
Whipped cream, for serving (optional)
HEAT oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
STIR together yolks, vanilla, cocoa, salt, and liqueur if desired in a small bowl. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
PLACE 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
BAKE until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
COVER with plastic wrap; refrigerate. Just before serving, dollop with whipped cream if desired.
Source: marthastewart.com
Flourless Chocolate Cake with Ganache
8 ounces semi-sweet chocolate
1 cup unsalted butter, room temperature
11/2 cups sugar
5 eggs, beaten until foamy
For the Ganache:
12 ounces semi-sweet chocolate
1 cup heavy cream
Strawberries, cleaned and sliced
MELT 8 ounces of chocolate and stir until smooth. Remove from heat and cool 1-2 minutes. Add butter, bit by bit; beat with a wire whisk until smooth. Add sugar, beating 1 minute with whisk. Add eggs and beat until well mixed.
BUTTER an 8-inch round cake pan and line with parchment. Pour in batter and set pan into a slightly larger pan. Pour hot water into the larger pan about 1 inch deep.
BAKE at 350 degrees for 11/2 hours. Cool 1 hour. Cake will fall.
REFRIGERATE until set, at least 2 hours. Invert onto cake place and spread Ganache.
TO MAKE GANACHE, boil 12 ounces of chocolate and cream together, stirring to blend. Refrigerate until spreadable. Frost top and sides of the cake.
TO SERVE, garnish slices with fresh strawberries.
Source: tastebook.com
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