There is an old adage that states “the way to a person’s heart is through the stomach”. Whoever coined this phrase obviously knew the direct correlation between food and romance. Taking the time to lovingly prepare a meal for your soul mate is a wonderful declaration of one’s affections, particularly when extra care is taken in the selection of the ingredients. Since the beginning of time there have been foods that were believed to increase sexual prowess and desire and that once consumed they directly affected hormones, brain chemistry and energy and stress levels.
If you’re looking for a meal to impress your loved one this Valentine’s Day consider this sensuous four course feast.
To start a simple yet seductive antipasto of prosciutto wrapped asparagus and artichoke and olive bruschetta. The name of the sexy spear is suggestive as the word asparagus derives from the French “asperge” which is slang for the male sex organ. Asparagus is considered a psycho-physiological aphrodisiac because of its shape. Aside from that, it is loaded with vitamins and minerals, needed for healthy hormone production and fertility.
The velvety softness of the artichoke heart has been considered a delicacy and aphrodisiac dating back to Ancient Greece, where it was believed to enhance sexual power and aid in conception. The tangy crostino topping also includes another erotic fruit, known by the French as the “pomme d’amore”. The pomodoro or tomato became synonymous with romance because of the succulence of its red, sweet flesh.
Continue the romance with capellini tossed in fennel pesto. This primo is packed with fresh flavor and the sensuality of three key stimulants: fennel, basil and pine nuts. The ancient Egyptians regarded fennel as a potent nutritional supplement and libido booster, particularly useful to women. Certain compounds contained in the plant are similar to the female hormone estrogen. Basil on the other hand is believed by Hindu males to resemble the female organ. Aside from its suggestive shape, it is the mood enhancing, refreshing aroma of this herb that makes it sexy. The final inviting ingredient, pine nuts, were considered magical by Arabian lovers, rich in zinc, which is a key mineral to maintaining male potency.
Next, a provocative arugula and fig salad dressed with honey balsamic vinaigrette. Once again intentionally selected for its captivating composition, beginning with the peppery, leafy green also recognized as rocket. Arugula is rich in vitamins and minerals that are essential for clearing the mind and putting the body in its sexual prime, attributes that promote the right mood for romance.
The fig is one of the earliest recorded fruits of scandal; in fact, some scholars believe that the true forbidden fruit in the Garden of Eden was actually the fig. The voluptuous fruit, with its sweet dark flesh and honey scent was reported to be a favorite of the temptress Cleopatra; considered sacred by the Ancient Greeks and believed by the Romans to be a gift from Bacchus. When open, it is said to emulate the female sex organs and legend has it that eating a fresh fig while naked in front of a woman is one of the world’s most erotic acts. The salad is appropriately drizzled with the nectar of Aphrodite, honey.
Finally, to top off this tempting meal, a luscious espresso cream. This indulgent dessert combines two critical “c” ingredients, coffee and chocolate. Caffeine is said to supercharge the female libido while chocolate is the king of natural aphrodisiacs. The captivating cocoa bean contains the compound phenylethylamine (PEA) also known as the “love chemical”, which induces feelings of excitement, attraction and euphoria.
We can’t talk about food and romance without including the elixir of the enamoured, wine. The association between love and wine dates back to the ancient Greeks and Romans having of course their wine Gods, Dionysus (the Greek God of wine) and Bacchus (the Roman wine god). Consuming wine involved the liberation of oneself and often ecstatic behaviour. The Romans even had a saying, “sine baccho, venus friget” translation, “without wine, love grows old.
Wine relaxes the mind and body, deliciously accompanies food and enhances our appreciation of our senses. And of course, we all know that research suggests that one glass of red wine a day is heart healthy.
This meal accompanied by candlelight, soft music and your soulmate, is the perfect recipe for love. Buon Appetito e Buon San Valentino!
Artichoke Bruschetta:
2 cloves of garlic minced
4-5 marinated artichoke hearts
1 ½ tbls olive oil
5 oil-cured black olives, pitted and chopped
4-5 cherry tomatoes chopped
2 tbls chopped parsley
1 tbls capers chopped
Sliced Italian bread
Salt and pepper to taste
Combine the garlic, artichokes, olives, tomatoes, parsley and capers and sauté in olive oil for 5 minutes over medium heat. Season with salt and pepper to taste. Toast the sliced bread and top with the warm mixture. Garnish with additional parsley if desired.
Capellini with Fennel Pesto:
¾ cup boiling water
1 ½ cups sun-dried tomato
½ small bulb fennel, thinly sliced
1 clove of garlic
¼ cup pine nuts
¼ cup fresh basil leaves
½ tsp. dried oregano
½ tbls lemon juice
½ tsp. salt
1 ½ tbls olive oil
500 gr package of capellini pasta
Pour boiling water over the tomatoes and allow to sit for 5 minutes to soften. Drain and reserve the liquid. Combine one-fourth of the fennel, tomatoes, garlic, basil, oregano, lemon juice, salt and olive oil in a food processor and process until smooth. Add the reserved tomato liquid a bit at a time to reach desired consistency. If possible allow the pesto to sit for 30 minutes or longer for the flavors to blend. Cook the pasta until al dente and combine with the pesto. Garnish with remaining sliced fennel and shaved Parmigiano.
Arugula Fig Salad with Honey Balsamic Vinaigrette
1-2 cloves garlic
1 tsp. Dijon mustard
1 tbls balsamic vinegar
¼ tsp. black pepper
½ tsp. honey
2 tbls olive oil
4 cups arugula
4 black figs cut into quarters
2 tbls toasted pine nuts
In a food processor, combine the garlic, mustard, vinegar, pepper honey and olive oil and process until smooth. Toss the arugula with the vinaigrette and top with the quartered figs and pine nuts.
Espresso Cream
1 ½ cups ricotta
¼ cup whipping cream
2 tbls ground espresso
2-3 tbls sugar
4 tsp. brandy
2 tbls chopped toasted almonds
2 tbls chocolate covered espresso beans
Combine the ricotta cream and beat until smooth and whipped. Stir in coffee, sugar and brandy. Cover and chill for at least 3 hours. Garnish with toasted almonds and chocolate covered espresso beans before serving.
