Food of Love!

[Isa]

For main course, a few choices...

Angel Hair Pasta with Truffle Oil

8 ounces fresh Angel Hair Pasta
3 tablespoons Truffle Oil, plus additional for drizzling
1/2 cup grated Parmigiano-Reggiano

Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes, being careful not to overcook. Drain the pasta in a colander, saving 1/4 cup of the cooking water. Put the pasta in a warmed ceramic bowl.

Add the truffle oil, a little cooking water, salt to taste, and a generous amount of freshly ground white pepper. Toss gently, adding a little more cooking water if necessary.

Divide the pasta evenly into soup plates. Sprinkle each with 2 tablespoons cheese. Do not mix. Drizzle a little additional truffle oil , if desired.

Rozanne Gold

Scallops in Saffron

250 grams scallops
200 ml dry white wine
50 grams finely chopped shallot
100 grams finely chopped chestnut mushrooms
1 tablespoon butter
2 grams saffron
150 ml fish stock
150 ml creme fraiche

Soak the saffron in the fish stock. Separate the coral from the scallops. Cut the white meat in half horizontally.

Place both coral and white meat in a saucepan and cover with white wine.
Bring the liquid to a boil. Remove from the heat immediately and set aside.

Melt the butter in a saucepan, add the shallot and the mushrooms and cook over a low heat for a few minutes.

Pour the saffron/fish stock over the shallots and mushrooms, bring to a boil and let simmer for a few minutes.

Add the creme fraiche, let simmer for another 7-10 minutes. Add the scallops, let simmer for another minute. Serve together with toast and a salad.

[B}Adult Baked Macaroni[/b]
10 Servings

8 sprigs fresh thyme
8 sprigs fresh flat-leaf parsley
12 black peppercorns
1 bay leaf
2 lemons cut in half
4 1 1/2 pound live lobsters, preferably from Maine
Handful of coarse salt
2 1/2 pounds dried penne
3 tablespoons vegetable or olive oil
2 cups freshly grated Parmesan cheese
2 cups provolone cheese (imported, grated)
1 pound fresh spinach, washed, dried, and chopped
3 cups heavy cream
1 tablespoon truffle oil
Coarse salt and freshly ground black pepper to taste
Optional: 1 to 2 medium truffles (black or white), slivered

To cook the lobster fill an 8-10 quart pot three-fourths full with water. Add the thyme, parsley, peppercorns, and bay leaf. Squeeze in the juice of the lemons, then drop them in the pot. Cover and bring to a rolling boil over high heat. Add the lobsters and cook 12 to 15 minutes. Drain the lobsters in a colander, cover with ice, and let cool.

When the lobster is cool enough to handle, pull the tail from the body and remove the claws. Discard the body, or reserve for use in a sauce or stock. Cut the shell from the tail using a knife or scissors and remove the meat. With the blunt end of a knife chop off the tips of the claws as close to the ends as possible (this will help release the meat from the claws). Crack the claws in the center, break open, and carefully remove the claw meat without breaking apart. Meat from the larger claws will have a piece of cartilage in it; this can be pulled out from the area where the claw fingers meet. Cut the tail meat into 1/2 inch slices. Leave the claws whole to use as a garnish. Set the lobster meat aside until ready to assemble the pasta dish.

To cook the pasta, fill a 6 to 8 quart pot with water, add salt, cover, and bring to a boil over high heat. Add the penne and stir. Cook the pasta for approximately 8 to 10 minutes, until al dente. Pour into a colander to drain. Do not rinse the pasta; just toss it to remove any excess water. Sprinkle the oil over the pasta and toss with a large chef's fork. Pour the pasta onto a sheet tray or shallow dish to cool (if it looks too sticky, sprinkle some more oil on at this point). Let the pasta cool to room temperature.

When the pasta is cooled pre-heat the oven to 425 degrees F. Toss the cooled pasta in a bowl with the Parmesan and provolone cheese, spinach, heavy cream, and lobster meat (except claws). Season with salt and pepper. Transfer to a large round, oval, or oblong baking dish and bake for approximately 25 minutes, until bubbling hot. Garnish with the lobster claws and truffle slivers (if using).

Carole Peck

[Isa]

And for dessert, chocolate of course but not exclusively...

Bouche Noire

12 ounces Baker's bittersweet chocolate
1 and one-half cups sugar
One-half cup bourbon
1 cup butter, softened
6 eggs (at room temperature)
One and one-half tablespoons flour
1 cup whipped cream (optional)
2 cups Louisiana strawberries, sliced (optional)

Preheat oven to 375°F.
Butter a 9-inch springform pan, then place a buttered parchment sheet in the bottom of the pan. Cover the outside of the springform pan with aluminum foil to keep water from entering the pan during the cooking process. Place the cake pan into a large roasting pan with 1-inch sides. Set aside. Chop chocolate into one-quarter inch pieces and place into a large stainless steel mixing bowl. Place 1-inch of water in the bottom of a sauce pan and bring to a simmer. Place the bowl of chocolate on top of the sauce pan, stirring occasionally as chocolate melts. In a separate sauce pan, combine 1 cup sugar and bourbon. Bring mixture to a low boil, stirring occasionally. When sugar is fully dissolved, pour the hot mixture over the chocolate, stirring constantly, until chocolate is melted thoroughly. Remove the bowl from the sauce pan to a table or work surface and add the softened butter, a few at a time, melting completely before the next addition.

In a separate stainless steel mixing bowl, whip the eggs on high speed with the remaining one-half cup sugar and flour until pale yellow and thickened, approximately 5 minutes.

Using a rubber spatula, fold the egg mixture into the melted chocolate and blend until well incorporated. Pour the batter into the springform pan and smooth the top with the spatula.

Fill roasting pan with hot tap water until it reaches half way up the side of the springform pan. Place cake in oven and bake for 1 hour. The top of the cake should have a thin dried crust when cooked. Do not over bake. Remove cake from oven and allow the cake to cool 1 hour at room temperature. Cover the pan with clear wrap and place the cake in the refrigerator a minimum of 4 hours. When ready to serve, carefully remove the sides of the springform pan.

Place a cake plate or cardboard cake circle on top of the cake and invert to remove the bottom of the pan and parchment paper. This cake is extremely rich and truffle-like in consistency. Cut portions into one and one-half inch slices and top with fresh fruit and unsweetened whipped cream. Garnish with julienned mint leaves.

John Folse




Almond Fig Ice Cream
1 quart

1 tablespoon unsalted butter
1/2 cup sliced almonds
1 1/2 cups whole milk
4 egg yolks
3/4 cup sugar
1/8 teaspoon salt
2 cups heavy cream, chilled
1 cup ripe figs, peeled and mashed
1 teaspoon vanilla

In a small skillet over medium heat, melt the butter. Add the almonds and sauté until just golden. Remove the almonds and dry on paper towel. Put aside for later.

In a medium saucepan, over medium heat, bring the milk to a simmer. Remove the pan from the heat and set aside.

In a stainless steel bowl, or double boiler, whisk the yolks with the sugar and salt for 3 minutes, or until pale yellow. Add hot milk slowly while whisking. Place the stainless steel bowl over a pan of simmer water and cook whisking constantly, for 8 to 10 minutes, or until the custard is thick enough to coat the back of a spoon. Remove the custard from the water and stir in the chilled cream, mashed figs, vanilla, and almond extract.

Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions.

[Isa]

Finally, for later in the evening, should you need a little more energy...




Strawberries and Candied Ginger Dipped in Chocolate
32 pieces

6 ounces good-quality bittersweet chocolate, chopped
16 large ripe strawberries with long stems
16 large pieces of crystallized ginger

In the top of a double boiler set over hot water, melt the chocolate, stirring occasionally. Remove the chocolate from the heat and keep it over hot water to keep it from becoming too thick.

Holding each strawberry by the stem, dip it into the chocolate, coating two- thirds of the berry. Let any excess drip off. Put the strawberries on a baking sheet lined with foil or waxed paper. Chill until hardened.

Pierce each piece of ginger with a toothpick and dip it into the chocolate to coat two-thirds, letting excess drip off. Place on a tray until hardened.


Rozanne Gold



Lover’s Potion

2 vanilla beans
1 litre milk
2 tablespoons cocoa
1/4 litre water
2 tablespoons honey
2 tablespoons sugar
1/2 teaspoon Cayenne pepper
1 pinch salt
1/4-1/2 cup rum

Warm the vanilla bean in the milk at low heat for about 10 minutes.

Remove the beans, cut the ends and press them to extract all the seeds. Make sure to scrape them to get every seeds. Return the seeds to the milk.

In a bowl, mix the cocoa with lukewarm water until smooth. Slowly add to the milk, making sure to mix well. Add the honey and sugar. Whisk in the pepper and rum.

The potion can be drink either hot or cold.

[nancya]

Isabelle, my dear, dear friend!!!!

Above and beyond the call of duty....some very interesting things you have found.....

Oh, my.

[Isa]

You are most welcome Nancy.

Is there anything else you would like?

[Rachel]

Given that Isa has sent the most amazingly comprehensive list of aphrodisiacs, i can only add that in India a few centuries ago (may 10 but to my shame I cannot remember!) the most prized aphrodisiac was canaries tongues. just incase you wanted something different
As for french fries - when potatoes first arrived in Europe they were thought of as aphrodisiacs - so you never know!

[cape chef]

French fries,

Pomme frites is the hair of angels, Thin,crispy,salty and yet tender. When enjoyed on there own you don't need anything else to compliment them.

Isabelle, I am inpressed with your knowelage of such things.

I must also add that the scent of freshly slit vanilla beans is probably the most intoxicating aroma I can handle

[Athenaeus]

Isa, recipes like those you posted can make even a " Maniatiko donkey" start celebrating St. Velentine's day

Vanilla has a very strong scent indeed, the good think is that you never get bored of this scent. You cannot become a vanilla addict the way you can become a chocolate addict

[cape chef]

I don't know athenaeus,

I think I have become addicted to Vanilla!!!
I just can't seem to get enough of it, whether prepared sweet or savoury, Also caramel...Try it with a magret with a sauce teased with coffee, caramel and reduced stock. You will see what I mean
cc

[Isa]

For the record I do not have a vast knowledge on this topic, I just know where to look. Big difference!

[islandflava]

I am glad to know that I am not the only one intoxicated with the scent of vanilla, you know vanilla essence, vanilla air freshner, vanilla perfume. I think I even have vanilla as a password somewhere and I just realized that my Mr. Sheen is a vanilla scent too. Thanks for letting me know that you can't get addicted, I was getting a little worried there! The best ice-cream I have ever had was coffee vanilla ice-cream. Oh yes, I love coffee too!

[Athenaeus]

OMG vanilla coffee ice cream.

The three things I love in this life together????? Ok Garlic is the fourth but garlic is doing a solo career

Islandflava would you be kind enough to post your version?I will post my garlic ice cream recipe

[islandflava]

Please forgive me but I don't have a recipe, that was a Wall's ice cream flavour. The thing is they are an English brand and they are no longer selling here. I considered myself blessed to get two of the last few tubs for sale ! Maybe we could search online for them to find a recipe. I am so sorry to disappoint you but I will think about you if I get another tub!

[Isa]

I love vanilla, I could go as far as wearing vanilla extract as a parfume...

[shroomgirl]

Valentines Day one of my favorites, Mardi Gras just happens to be two days prior this year.....

slightly melted morbier on a crouton with a drizzle of Lulu's truffle honey.....see Brad's post for additional ideas on what to drizzle on.

Comice Pears....so incredibly succulent

Champagne does it for me everytime.....if it is mediocre I pour chambord....there is a wonderous way to share champagne using one glass.

Pates, cornichons, bagettes....anything that can be left out when passion takes over.

Yep, truffles, chocolate, raspberries, and champagne< why mess with what works oh so well?!!!!



I catered a Valentines party last year....puree of beet soup with a goat cheese heart
bibb with heart of palm , oranges and a tarragon dressing
cornish game hens, wild rice, artichoke and spinach gratine
crepes fitzgerald