Fair food fighters! Vintage Eats here with some sensual eats for you and your sweetie, just in time for Valentine's Day. 

A little known fact about me is that, in addition to fresh local food, I have another interest: aphrodisiacs.  Aphrodisiacs are foods that incite passion.  They can range from the mundane (potatoes and onions) to the bizarre and exotic (Tiger's penis and Spanish fly).  Foods become known as aphrodisiacs not only because of their chemical and nutritive properties, but even simply because of their shape! 

All jokes aside - what I've found is that the vast majority of aphrodisiacs have two things in common; they're highly nutritious and readily available.  That said, here's a list of my top five aphrodisiacs - foods that you can still find in the middle of winter - plus some preparation advice for you.

1. Oysters

This one's for you, Boston!  5-6 oysters provide the daily recommended allowance for most major minerals, including zinc, the mineral responsible for, ahem, regeneration and immunity, plus they're low in calories and cholesterol.  So slurp up! I prefer them straight up and plain, but if you must, hit them with some hot sauce, lemon, or horseradish.

2.  Arugula

Like oysters, arugula is high in zinc.  It's also high in calcium, iron, and vitamins A and K.  Try using it in place of basil (though basil is another very potent aphrodisiac) in pesto.  Substitute arugula leaves for basil leaves one to one, combine with your favorite local parmesan cheese, some pine nuts, a few cloves of garlic, and some olive oil.  Whiz all ingredients in a food processor, grind in some fresh pepper, sprinkle in some salt, and you have a beautiful sauce for pasta.

3.  Eggs

The egg has long been considered a symbol of fertility.  Lately, though, eggs have been given a bad rap because of the cholesterol contained inside the yolk.  Despite the relatively high amount of cholesterol, eggs contain large amounts of Omega-3s, the fatty acids largely responsible for your shiny mane and coat.  Try making an omelette with local eggs and cheese.  Heat a frying pan over medium heat.  Melt some butter inside of it.  While the butter is melting, scramble three eggs with a tablespoon of water.  When the butter is bubbly, add the eggs.  When you see that the bottom is cooking, move it aside so that the liquid eggs on top coat the bottom of the pan.  When the omelette is just about cooked, add some grated cheese to the middle and fold.  Slide from the pan onto the plate and garnish with fresh herbs (chives are nice).

4.  Beef

Beef, you say?  Beef is just as sexy as seafood, and can be just as good for you if you buy grass-fed.  For this recipe, though, know your butcher, and know where your meat is coming from, because you're going to be eating it raw.  Ask for a half tenderloin, about two to three pounds.  To make slicing easier, put your (plastic-wrapped) tenderloin in the freezer for an hour and a half or so.  Pull it out, slice as thinly as possible, let thaw to room temperature.  Arrange the slices on top of a bed of arugula tossed with your favorite vinaigrette.  Shave some parmesan over the top, crack some black pepper, sprinkle a little coarse salt et voila!  A double aphrodisiac whammy.

If raw beef makes you squeamish, don't stick it in the freezer.  Let it come down to room temperature.  Heat a pan over medium high heat.  Add a little olive oil, then lay your tenderloin in.  Sear (read: cook for 2-3 minutes per side) all sides, then transfer to a roasting pan.  Roast for 30-40 minutes at 425, or until the internal temperature reads at least 140 degrees.  140 is rare - if you prefer a little more well done, wait til 160 degrees for medium.  Take the tenderloin out of the oven and let it rest for ten minutes.  If you cut it too soon all the juice will run out resulting in an unpleasantly dry piece of meat.  Tent the platter with aluminum foil to keep the meat warm while it rests.

5.  Chocolate

You didn't think I'd leave chocolate off of my list, did you?  With Fair Trade chocolate floating around everywhere these days, I feel good including it in on my list of good-for-body/good-for-conscience aphrodisiacs.  Try drinking it Montezuma-style, with very little sweetener, plus some cinnamon and cayenne. 

The second recipe I'll include is for truffles, courtesy of my cousin, Pete Dauer, a chef in the Los Angeles area.  You'll need a half a pound of dark chocolate, a quarter pound of butter, a half cup of heavy cream, a half cup of brandy, about an ounce of bourbon or brandy, and some powdered cocoa for coating. 

Shave the chocolate thin and put into a heat proof bowl.  Put cream, butter, and brandy into a saucepan and bring them to a boil.  Once the cream is scalded (not burnt) add it to the chocolate and stir.  Once incorporated put it into a flat 9 inch cake pan and let it sit for about two hours in the refrigerator.

Roll into balls and dip into the cocoa.  Put them back into the refrigerator to firm up for another two hours.

Wishing you all a very Happy Valentine's Day! 

Eat well tomorrow, and all other days,

Jen

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