A Short Valentine’s Day Guide
In The Art of Love, the Roman poet Ovid offered some sage advice:
“Love will not come to you gliding through the yielding air. The fair one that suits, must be sought. The best way of seeking and pursuing the beloved, it seems to me, must be with the wonders of food and drink.”
Seems so to me, too.
Thomas Wolfe felt that “there is no spectacle on earth more appealing than a woman cooking dinner for someone she loves.”
Or, one is obliged to add, a man cooking dinner for someone he loves.
A Prelude to Love
If the Valentine’s dinner is devised as a prelude to love, then we must include some foods with a reputation for being aphrodisiacs. Many are those that, at one time or another, have been thought of as a powerful spur to love that contain nutrients and chemical compounds that are amenable to amorous ambitions.
Whatever your choices, prepare as much ahead as possible. The kitchen is not the room in which you want to spend the evening.
Topping the list are oysters.
Author of the raunchy, Satyricon, Gaius Petronius declared them a “peerless aphrodisiac.”
The list, however, is long.
There are seductive sea urchins, libidinal lobsters, suggestive asparagus, cucumbers, and bananas, ravishing red cherries and strawberries, the passionate papaya, avocados and fresh figs.
Not to mention the notorious fruit of Edenic temptation — the apple (but maybe it was the pomegranate).
No slacker among the stalwarts of seduction is chocolate in any manifestation — a truffle, enrobing a strawberry, a sauce, or as cocoa rubbed on a steak.
No one will deny the potency of champagne as a prelude to amour, but some say the true love potion is amaretto. How about Champagne and amaretto?
This recipe guide is intended to spark the imagination, to help plan a meal that might be the fulfillment of Ovid’s well-intentioned advice.
Chocolate Dipped Strawberries
A classic and elegant dessert, chocolate-dipped strawberries offer a delightful contrast between the natural sweetness and slight acidity of ripe strawberries and the smooth, rich taste of melted chocolate. This recipe is straightforward, requiring only a few high-quality ingredients to create a visually impressive and tasty treat. Perfect for special occasions or as a thoughtful homemade gift, these chocolate-dipped strawberries can be customized with various chocolate types and optional toppings to suit different tastes. Preparation involves minimal cooking skills, focusing on the technique of melting chocolate properly and ensuring the strawberries are fully coated for a uniform finish. Whether for a romantic gesture, a festive celebration, or simply indulging in a luxurious snack, this recipe provides a guide to making perfectly dipped strawberries that are as enjoyable to make as they are to eat.
Ingredients
- •85 grams (1/2 cup/3 oz) semisweet chocolate chips
- •45 ml (3 tablespoons) heavy cream
- •15 ml (1 tablespoon) light corn syrup (optional, for added gloss)
- •12 long-stemmed perfect strawberries
- •Toasted coconut, crushed toasted almonds, or chocolate sprinkles (optional)
Preparation
- Melt the chocolate and cream together in a bowl set over simmering water until just melted. Add corn syrup, if using. Stir and remove from the heat.
Dip each strawberry in chocolate and set aside on a tray lined with waxed or parchment paper to dry and set. If desired, while the chocolate is still tacky, roll or sprinkle each berry in toasted coconut, toasted almonds, or chocolate sprinkles. Chill.
Cocoa Rubbed Filet Mignon
This recipe introduces an innovative approach to preparing filet mignon, one of the most tender and sought-after cuts of beef, by using a cocoa rub. The cocoa powder, unsweetened and rich, is combined with a blend of salt, sugar, paprika, to create a rub that adds a unique depth of flavor and a hint of unexpected sophistication to the meat. The cocoa’s subtle bitterness complements the natural savoriness of the beef, enhancing its flavor without overwhelming it. Ideal for a special dinner.
Ingredients
- •15 ml (1 tablespoon) unsweetened cocoa powder
- •5 ml (1 teaspoon) granulated sugar
- •5 ml (1 teaspoon) smoked paprika
- •Kosher salt and freshly ground black pepper, to taste
- •Two 170 grams (6 ounce) filet mignon, room temperature, patted dry
- •5 ml (1 teaspoon) butter, plus additional for serving
- •5 ml (1 teaspoon) olive oil
- •Flaky sea salt, for serving
Preparation
- Preheat the oven to 204°C (400ºF). While the oven heats, combine the cocoa, sugar, paprika, salt and pepper on a small plate. Coat the outside edge of each filet generously with the spice rub.
Put butter and oil in a cast iron skillet over high heat until the butter foams. Add the filets. Cook for 3-4 minutes on each side (depending on thickness); do not move while they sear.
Move skillet to preheated oven (or toaster oven), and cook steaks until they are 5 degrees lower than your ideal temperature range. Rare: 52°C (125ºF); medium rare: 57°C (135ºF) on an instant read thermometer. Carry-over cooking will take them to the temperature you desire.
Garnish with a sprinkle of sea salt, and a pat of butter on top.