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Karma-Vore

KARMA-VORE

with Rosemary Peters

AS SEEN IN THE FEBRUARY 2011 ISSUE OF MSM

FOR THE CURRENT ISSUE OF MSM VISIT: http://www.mainstreetmagazine.net/GetyourFREEcopytoday.html

OOOOOOO….Food and Aphrodisiacs

Vegetarian Aphrodisiacs

You probably know that oysters are an aphrodisiac, but as a vegetarian, that doesn’t do you much good. Here are some vegetarian aphrodisiacs to consider for Valentine’s Day or any romantic meal.

Arugula Toasts

These elegant little appetizers are quick and easy to prepare and absolutely delicious. Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine, and interestingly enough  Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food).

Yield 2 servings

Time 5 minutes

Tools knife

Ingredients

4 thin slices from a small loaf of whole grain or nut bread (or cut slices from a larger loaf in half or quarters)

4-8 thin slices of feta cheese (depending on size of block)

4-8 leaves arugula

1 medium ripe tomato, sliced

olive oil*

pepper

Directions

Toast the bread until lightly tanned and somewhat crisp.

Arrange a single layer of feta cheese on each piece of toast. Top with a single layer of arugula, then a slice of tomato. Drizzle with olive oil, grind a bit of pepper on top, and serve immediately.

Notes*I always have three different kinds of olive oil on hand. Though they are all organic and extra virgin, the prices and quality vary. I use the cheapest for cooking, the mid-grade for salad dressing, and the very best I reserve for drizzling on things like arugula toasts and caprese.

Carrot Vichyssoise

Rich, cold, and a lovely shade of orange, carrot vichyssoise swirled with a balsamic reduction will impress your friends and delight your tastebuds – only you will know how simple it is to prepare. The ancient Greeks considered the carrot an aphrodisiac and in the Middle Ages, the carrot was believed to cure sexual maladies. Most of the carrot’s power is within its seeds; they are packed with oil and nutrients that keep our bodies healthy.

Yield 4 servings

Time 45 minutes to prepare plus 4 hours to chill

Tools Dutch oven or large saucepan with lid,wooden spoon, blender, large container with lid, small saucepan,small container with lid

Ingredients

3 c vegetable stock

1 large russet potato, peeled and diced

1¼ c carrots, thinly sliced

white part of 1 leek, cleaned and thinly sliced

1 c half-and-half

salt

white pepper

½ c balsamic vinegar

1 T dark molasses

Directions

Place stock and vegetables in Dutch oven over high heat. Bring to a boil, reduce heat, cover, and simmer about 25 minutes, until very tender.

Purée in blender in batches, until smooth. Pour into container, add half-and-half, salt, and pepper, cover, and refrigerate at least 4 hours, until chilled.

In small saucepan over medium heat, simmer vinegar and molasses, stirring occasionally, about 8 minutes, until syrupy and reduced in half. Place in container, cover, and refrigerate until ready to serve.

Ladle soup into bowls, drizzle with balsamic reduction, and serve.Notes

Adapted from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette Mitchell.

Berry Cobbler

Raspberry cobbler is one of my favourite desserts of all time. It’s also lovely with a cup of tea for breakfast or a mid-afternoon snack. But did you know that raspberries are considered the aphrodisiac of the gods?

Yield 8 servings

Time 40 minutes

Tools large pot,wooden spoon,casserole or glass baking dish, medium bowl, small bowl, whisk, 2 spoons

Ingredients

½ c water

2 T lemon juice

½ c + 2 T sugar

1 T cornstarch

m 4 cups berries or other fruit*

1 c flour

½ t baking soda

1 t baking powder

½ t salt

3 T melted butter

½ c buttermilk or cream

Directions

Combine water, lemon juice, cornstarch and ½ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add fruit.

Simmer for a minute, taste, and add more sugar or lemon if necessary.

Pour into baking dish or casserole.

Preheat oven to 400.

Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl.

Whisk the melted butter into the buttermilk, then add it to the dry ingredients.

Mix minimally but well, until you end up with a sticky mixture.

Drop spoonfuls of dough on top of the dish of fruit. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use the other spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit.

Bake for 20-25 minutes, until the topping is golden brown. Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream.

Notes* This recipe is quite versatile. You can use many different kinds of berries or even other fruits – I’ve made all of these:

  • Apricot cobbler
  • Apricot-raspberry cobbler
  • Apricot-strawberry cobbler
  • Blackberry cobbler
  • Peach-blueberry cobbler
  • Raspberry cobbler
  • Sour cherry cobbler (this is particularly divine)
  • Strawberry cobbler
  • Strawberry-rhubarb cobbler

With strawberries and non-berries, you may need to add more lemon juice at the hot fruit tasting step.

Adapted from Anna Thomas’ The New Vegetarian Epicure.

So there you have it, enjoy your healthy- sexy day with your love- Vegetarian style.

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