Aphrodisiac Dinner

Nothing says "I love you" more than a meal made by hand. But few things say "I want you" more than a meal made hand in hand.

Cooking is so tactile; a true chef touches, pokes, kneads, licks, rubs, and tastes everything before it leaves the kitchen. It is a craft that requires complete submission to the senses, as one must be attune to the way food tastes, smells, and feels in order to get the ingredients to come together in the perfect dish.

Valentine's Day is most likely the busiest restaurant day of the year, but the prix fixe menus restaurants tend to serve are as bland as the menu's of New York's infamous Restaurant Week. Instead of taking your sweetheart out for an overpriced meal made en masse quantité, stay home this year, fire up the stove, and try this Valentine's Menu. The meal itself takes a lot of prep and cook time, which gives you and your lover to toast the night together in the kitchen in anticipation of the meal. Almost all of the ingredients have aphrodisiac effects, so by the time the soufflé rises, you'll be ready for dessert.

Valentine's Day Aphrodisiac Menu

Arugula Salad with Candied Pecans, Crispy Onions,
and Bleu Cheese in Champagne Vinaigrette

Champagne Farotto with Maple-Chile Seared Scallops and Asapargus

Ricotta Soufflé with Chocolate and Raspberry Sauce

For more Valentine's Day inspired meals, click over to my favorite sites:

Epicurious

Jamie Oliver's Romantic Dinner

A Sexy Soirée

Effortless Breakfast in Bed

Food & Wine

Chef Couples' Most Romantic Meals

Chocolate

Food Network

Wine Pairing Guide

Arugula Salad with Candied Pecans, Crispy Onions, and Bleu Cheese in Champagne Vinagrette

This salad is light, yet rich in complementary and sensual flavors. The burnt, smoky flavor of the onions is tempered by the creamy bleu cheese, and the sweet spice of the pecans is brought out by the fresh tartness of the arugula greens. And of course, each of the ingredients has its own aphrodisiac power.


Arugula: The aphrodisiac powers of arugula were first made known in ancient Rome and Egypt, as it was associated with fertility. It is also said that this digestion-promoting green helps to clear the mind.

Pecans: Cultures throughout global history have celebrated as symbols of fertility. In ancient Greece, almonds were thrown at newlywed couples to wish for a fruitful honeymoon. In addition, the healthy fats in nuts help to produce testosterone.

Onion: In Arab folklore, mixing the juice of an onion with honey produced a potent cocktail for male virility.

Cheese: Cheese contains a large amount of PEA, phenyl ethylamine, which is believed to release the same hormones that are released to the brain during sex.



Arugula Salad with Candied Pecans, Crispy Onions, and Bleu Cheese in Champagne Vinaigrette

Serves 2

For the salad:

1 small Red Onion
1 Tbsp Date Sugar (or raw cane sugar)

1 tsp Cinnamon

1/2 tsp Allspice

1/4 tsp freshly ground Nutmeg

1 tsp Canola Oil

1 tsp Honey 1/2 cup

Pecans
2 handfulls Arugula

1/4 Bleu cheese, crumbled from a fresh wedge

For the dressing:

1 small shallot

1/2 cup Extra Virgin Olive Oil

3/4 cup Champagne vinegar

1 Tbsp Grain mustard

1 Tbsp honey

Salt and pepper

Green tea, to thin dressing as desired

Pre-heat oven to 400-degrees Fareinheight. Slice onion in half along its length; peel off outer skin. Make thin slices of onion in half-moon arcs. Spread out on broiler tray and put in oven to cook for 10-15 minutes, until onions are crispy.

In a small bowl, mix cinamon, allspice, nutmeg, canola oil, and honey. Toss in pecans, and coat completely. Place spiced nuts in broiler pan in 400-degree oven. Roast until nuts are fragrant, about 7-10 minutes.

In a small food processor, chop up shallots. Add the remaining ingredients and blend in processor. Add green tea (or another neutral liquid, like vegetable broth) to thin dressing as desired.

Toss arugula greens with dressing in a large bowl. Plate greens in a small mound, sprinkle with onions, pecans, and bleu cheese.

Champagne Farotto with Maple-Chili Seared Scallops and Asparagus

Warm, creamy, sweet, and then so spicy... This delicate champagne "farotto" uses my favorite Italian grain, farro, instead of arborio rice. The glaze on the scallops is simply tantilizing, as it teases your palate first with a natural, sugary sweet, then finishes with a swift flash of chili spice.

Champagne: The effervence of champagne gets to the bloodstream more quickly than wine, making the whole body feel the warm glow of this most celebrated aphrodisiac. It is also said that the scent of dry Champagnes are similar to the aromas of female pheromones.

Cheese: Again, cheese contains a large amount of PEA, phenyl ethylamine, which releases the same such of hormones that is experienced during sex. This dish is loaded with creamy fromage.

Asparagus: The aphrodisiac quality of asparagus is almost purely in its long, phallic shape. But in addition, this healthy vegetable contains lots of nutrients that are necessary for the production of healthy hormones.

Scallops: Scallops were first associated with aphrodesiac powers in ancient Greece, as myth claims that Aprhodite floated on the sea to earth on the shell of a scallop. Recent studies have shown that scallops and other bivalvles may have the ability to raise the levels of sex hormones in both men and women.

Maple Syrup: Like honey, the thick viscosity of this woody nectar is what makes it so sensual. Though maple syrup specifically does not have any documented aphrodisiac powers, its incredible sweetness is the perfect contrast to the piquante chile.

Chile: Chile peppers increase heart rate, release endorphines, and cause a feeling of energy to wave over the entire body. These effects of this spicy pepper are exceedingly familiar to the act that will inevitably follow this sweet, yet spicy, entree.

Champagne Farotto with Maple-Chile Seared Scallops and Asparagus

Serves 2

For the Maple-Chile Glaze:
1/4 cup fresh Maple Syrup

1/2 tsp Salt
1/2 tsp Red Pepper Flakes
1/4 tsp Mustard Powder
1/4 Paprika
1 Tbsp Extra Virgin Olive Oil
1 tsp Chili-infused Olive Oil (if none available, replace with olive oil)

For the risotto:
2 cups Fish Stock
2 cups Chicken stock
1 cup water
Olive oil
1 Shallot, thinly sliced

1 cup Farro (or Arborio Rice)

3 champagne flutes Champagne, plus one reserved

1 cup Parmesan cheese

Salt and Pepper, to taste

Fresh Diver Scallops, portioned as desired

6-10 spears fresh Asparagus

Whisk together ingredients for glaze in a large, shallow ramekin. Add scallops and set aside while risotto is cooking to allow glaze to infuse with spices.

In a small pot, heat stocks and water to a boil, then turn down to a simmer. This will be used to cook the rice by keeping it at a steady temperature.

Heat a medium saucepan on high. Add olive oil and shallots, sauté until almost transparent. Add rice and reduce to medium heat. Sauté rice to toast, about 3 minutes. Add champange, and allow liquid to become absorbed by the rice. Add a ladle-full of warm broth mixture to rice, stir, and allow to absorb. Continue this process until rice releases its gluten and becomes thick, 30-40 minutes. When rice is soft, add last flute of champagne. When champagne has been mostly absorbed, add cheese, and fold together. Add salt and pepper, to taste.

In between ladling when rice is nearly done, begin work on the scallops. Heat a large sauté pan on high, add a drizzle of olive oil to coat entire bottom of pan. Add scallops, and sear on both sides, about 1-2 minutes each side. Remove from pan and place on a warm plate near stove to finish cooking through.

Blanch asparagus in a boiling pot of water. Remove after 1-3 minutes.

To plate, add a mound of risotto to a shallow bowl. Arrange asparagus to rest at an angle, and place desired amount of scallops on top. Drizzle a fragrant olive oil over dish and serve immediately.

Enjoy with your lover and a bottle of full-bodied Condrieu.