A Sensual Valentine’s Meal

Valentine menus: Un Souper Séduisant – Préparez un menu unique pour la Fête des Amoureux What do salmon, champagne, mushrooms and chocolate have in common? Yes, I know you can eat them, but does anything else come to mind? Ok, I’ll let you in on the secret, they have been (maybe still are?) considered aphrodisiacs. The word, from the Greek goddess Aphrodite, goddess of love, designates a food that is thought to have the ability to stimulate or activate sexual desire in whomever eats it. Move over Viagra, here comes chocolate! In any case, the belief that certain foods arouse sexual desire is centuries old. Romans believed that arugula enhanced male sexual power and planted it all around statues of the Greek god Priapus, who apparently controlled that function. The Aztecs believed that the avocado held mystical romantic powers. In researching aphrodisiac foods through the centuries, 4 categories of foods have become apparent: Category I encompasses food from animals with a reputation for great sexual activity, like the salmon. The fish travels hundreds of miles, jumps rapids and swims upriver just to get back home and breed. In Category II, you’ll find foods with a sensual, even sexual texture. Oysters, figs, mushrooms and passion fruit are notable examples. Category III foods are aphrodisiacs because of their shape: bananas, eggplants, carrots, aspargus, cucumbers and sausages. Category IV, one of my favorite categories. These delicacies are chosen based on rarity and cost: champagne, caviar, foie gras and the best-quality chocolate. Now you have the basic building blocks to compose your own seductive supper. Food as an aphrodisiac has got to be a French invention! . . .et les recettes: Souper Séduisant Twice-Baked Cheese Soufflés, served with a cream parmesan sauce. Serves 4. INGREDIENTS: 3 Tablespoons unsalted butter, cubed + extra for greasing the molds 1/4 cup unbleached, all-purpose flour 1 cup whole milk, at room temperature 1 cup finely grated Gruyère cheese 1/4 teaspoon freshly grated nutmeg 3 eggs, separated For the sauce: 1-1/2 cups cream 1/2 cup finely grated parmesan cheese PREPARATION: Preheat the oven to 350°F. Grease 4 1-cup ramekins or other molds with butter. Grease a baking dish. 1. In a saucepan, melt the butter over low heat. Add the flour and cook, stirring constantly, for 1 minute. 2. Slowly add the milk, stirring constantly, until the mixture is almost boiling and beginning to thicken. Cook for 2-3 minutes or until thickened. 3. Stir in the Gruyère and nutmeg. Remove from heat and set aside to cool slightly, then whisk in the egg yolks. 5. In a clean bowl, beat the egg whites to stiff peaks, then using a metal spoon, fold them into the cheese mixture. 6. Spoon the mixture into the prepared molds and smooth the tops. Place them in a (ungreased) baking dish and pour hot water into the baking dish to come two-thirds of the way up the sides. 7. Place in the oven and bake for 20 minutes or until firm. 8. Remove from the oven and allow to stand for 4 minutes. Turn the soufflés out onto the greased baking dish. To make the sauce: 9. Place the cream and the parmesan in a small saucepan over med-low heat. Simmer rapidly, stirring occasionally for 8 minutes or until the sauce has been reduced by a third. 10. Just before serving, increase oven temperature to 425°. Place the soufflés back into the oven and bake for 8-10 minutes or until they are a light golden color. To serve: Divide the soufflés among 4 small, warmed plates and pour the sauce over each. Slow-Roasted Salmon Served on a bed of mixed greens with a horseradish vinaigrette. Serves 4. INGREDIENTS: 4 7-oz. salmon filets olive oil for brushing the fish sea salt & freshly ground black pepper 1-1/2 Tablespoons salted capers, rinsed 3 oz. baby spinach leaves 2 oz. curly endive 1 oz. mâche For the dressing: 1 Tablespoon red wine vinegar 1/2 cup extra-virgin olive oil 1 Tablespoon horseradish PREPARATION: Preheat oven to 175°F. Lightly oil a cookie sheet with sides 1. Brush the salmon with oil and sprinkle with salt and pepper. Place the filets on the oiled cookie sheet and sprinkle the capers over the fish. 2. Place in the oven and bake for about 15 minutes or until the salmon is firm to the touch. Remove from oven and set aside for 5 minutes. 3. In the meantime, make the dressing: Whisk the vinegar, oil and horseradish together. 5. Toss the mixed greens with the dressing. To serve: Divide the mixed greens among 4 serving plates, top with the salmon and scatter the capers over. Serve. Salmon with Maple and Mustard Seed Sauce Salmon fillet is seared over high heat and served with a maple/mustard seed sauce. INGREDIENTS: 4 (6-7-oz) center-cut salmon fillet 1 Tablespoon vegetable oil 3 Tablespoons water 2 Tablespoons Dijon mustard 2 Tablespoons maple syrup 2 garlic cloves, finely chopped 2 teaspoons mustard seeds 1/4 cup chopped scallion PREPARATION: Heat the oil in a non-stick skillet until very hot. 1. Pat the fish dry, remove the skin and season both sides with salt and pepper. 2. Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, another 3-4 minutes. 3. While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds and scallions together. 4. Remove the salmon and place on a covered plate. Cover to keep warm. 5. Remove the skillet from the heat for one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the skillet and allow to reduce slightly. To serve: Pour the sauce over the fish and serve.