By Chef Michael Minorgan for Curtains Up
“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans.”
– Ernest Hemingway
Foods for lovers, why not, many of them have been celebrated for ages for their intoxicating effects on our libidos. Aphrodisiacs go all the way back to the early Greek civilization having got their name directly from the goddess of love and sexuality herself, Aphrodite.
Throughout the ages there have been many foods and drinks that have earned, rightly or wrongly, a reputation of making sex more desired and more enjoyable The oyster, as Ernest Hemingway expounds, is definitely one seductive mollusc that holds this reputation.
At the top of the list, at least for those iconic lovers Cleopatra and Casanova are oysters. Imagine their delight as they sucked raw oysters from their shells or squeezed and burst those salty caviar pearls between their teeth or perhaps enjoyed the lustrous and creamy taste of buttery foie gras and avocados.
To be fair, a lot of this aphrodisiacal effect can be explained by either the ‘placebo effect’ or their similarity to male or female sexual organs!
Let’s not relegate the pleasure and potentially rapturous effects of these foods strictly to a scientific demarcation, that takes all the fun out of it, especially when we are in the mood to arrange a romantic dinner and a couple of these delights just happen to surreptitiously onto the menu!
Natural aphrodisiacs account for a significant amount of the ingredients found in our prescribed tools of extended manhood (pun intended!), Viagra and Cialis etc.
For all you romantic wannabees who are desperately looking to increase your libido and that of your mate here are a few of the major players to include on your bill of fare as listed by the Gayor Guide.
Number one on the list is asparagus. This phallic vegetable was very popular in 19th century France when a bride and bridegroom often served not one, but three courses of these sexy spears at their pre nuptial dinner. Asparagus is said to increase the amount of histamine in our body which is necessary for ultimate sexual enjoyment.
Almonds, these tasty nuts have long been used as fertility symbols. Alexandre Dumas is said to have dined on almond soup every night before he met his mistress and even that wondrous manly specimen Samson wooed Delilah with them!
Number three are avocados…vavavoom! On top of their voluptuous shape and the Aztec’s name for them, Ahuacuati meaning testicle tree (imagine them hanging on a tree). Their perceived obscene sexual connotation prompted even Catholic Church at one time to prohibit their consumption. These creamy and seductive fruits are very beneficial to the production of testosterone.
Next come two fruits of highly sexual significance, the banana and the fig. Each is individually associated with the sexual organs of both sexes and each is said to enhance one’s sexual libido. Central Americans used to drink the sap of the red banana as an aphrodisiac and Cleopatra’s favourite food was the fig…enough said!
Basil, foie gras and eggs also have romantic tendencies, but the two final major players are chocolate and oysters. Chocolate (the real one, not the milk variety!) was considered the “food of the Gods” and helps the brain produce serotonin which greatly heightens sexual desire (who said that sexual, excitement doesn’t start in the mind!).
Finally, the pearl of aphrodisiacs, the oyster. This mouth watering mollusc is a classic aphrodisiac and believe it or not there is actually scientific data to back up their effect on us. They are very high in zinc which raises sperm and testosterone production. They are also a good source of that brain stimulant dopamine…no wonder Casanova was said to eat 50 raw oysters every day!
Space limits further discussion, but the next time you eat breakfast remember that eggs are probably one of the most ancient of all fertility symbols. Raw eggs of any kind eaten before six are considered to greatly enhance libidos and sexual desires and are guaranteed to get your day off to a lovely start!
Who said foods didn’t hold secret treasures within!
Try these sure fire recipes next time you’re feeling romantic and have food on your mind!
Email:michael@chefmichel-concepts.com
Websites: www.chefmichel-concepts.com www.culinaryculturaltours.ca
Penne Rigate with Asparagus and Lemon
| 1 lb asparagus (fresh, tough ends trimmed)1 tsp lemon zest (finely grated fresh)14 cup extra-virgin olive oil1lb penne rigate pasta1/2cup parmesan grated | |||
| Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. | |||
| Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. | |||
| Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart sauce pan. | |||
| Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta. | |||
| Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). | |||
| Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. | |||
Roasted Figs with Goat Cheese
8 ripe figs
1 1/2 tablespoons extra-virgin olive oil
1/2 cup soft goat cheese
1/3 cup honey
4 pinches finely chopped fresh rosemary leaves
Preheat the oven to 400 F
Using a knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig.
Gently pry the edges apart and stuff each fig with about 1 teaspoon of the goat cheese. Place the figs upright on a baking sheet and bake until the figs are plump but have not burst, about 10 minutes.
Drizzle the honey onto the serving plate and place the roasted figs on top of the honey. Sprinkle with a pinch of the chopped rosemary; drizzle more honey on top if desired. Serve immediately.
