So you think you’re in love

In 1991, Robin Hitchcock and the Egyptians had a modern rock tracks hit with a catchy tune called “So you think you’re in love”. It flew under the radar for traditional pop music charts. But, that’s part of the charm. In it, he asks the age old question: “what is love made of?” His answer is: Nobody knows. But, that may not be entirely true. The overall concept of love is a bit of an enigma. But, the popularity of restaurants on Valentines day demonstrates that some of us do know what love is made of: your favorite dish. So if you think you’re in love, it’s probably with dinner. As people say: the way to the heart is through the stomach. So, let’s celebrate today’s Hallmark holiday: valentine’s day with food.

When people start falling in love, it’s usually over common ground. “Oh, you like dead squirmy thing? Me too.” So, it makes sense that the most common thing we all like is food. We may not agree on what the best food is. But, we all need it. In fact, some people, like Garth in Wayne’s world like to have dinner every night. It’s the best starting point to discover more similar interests and delve the depths of the soul. We start with the corporeal, and work our way into deeper understandings. Sometimes love is simply a comfort level. Again, food is the gateway to this. If you or your prospective partner eat a lot of beans and neither minds the reaction, this just may be true love.

So you think you’re in love? Well, it’s probably lunch

Granted, you can share a meal with someone and not feel love for them. But, even with adversaries, it still breaks the ice. It demonstrates our humanity. That’s when the question is: “what type of food do we share?”. The grandness of the meal often corresponds with the feeling. Grabbing a cup of coffee with a co-worker you’re interested in is a classic, don’t want to raise expectations or have to save face outing. But, when you make reservations at the hottest restaurant in a major metropolitan area, you’ve made a major statement. And, that’s a pretty big matzoh ball to have hanging out there. And, it could easily be taken the wrong way. Sometimes, being too ostentatious is actually counterproductive. The best food shares are the ones that develop organically, like meat on a stick.

According to the vast unknown “them” who seem to have rules for everything, the time of day you eat together dictates the romantic aspect of a date. The aforementioned coffee is a meet and greet. Breakfast is too early in the day to imply sexual feelings (unless it comes after sex, in which case it may be very romantic. Lunch is too much in the middle of the day, hence the reason it often revolves around sandwiches, since it’s literally sandwiched in between activities. So, it’s merely a break in your day. But, dinner gets the most attention since afterward, you usually don’t have any other commitments, so no excuses. I have to get up early doesn’t work. Ask Elaine. Although, true love doesn’t care what meal it is. In fact, if you both have an affinity for lunch. Then that’s what love is.

What’s your favorite food?

You see someone who sparks an interest. How do you approach that person? Do you start some small talk? Some weather we’re having? Do you think it will get colder or hotter? Really? How banal. But, ask a question like what’s your favorite food, that will elicit a conversation and get to commonality. For some people, it’s instant: Ice Cream, chocolate, Seafood, Eggplant parm. For others, it requires an inventory of foods. The beauty of the question is: there are no wrong answers. Unless you or the other person lie to try and impress the other. In which case, your relationship is superficial and transactional at best. Even then, though, you usually agree in part on certain things. If you have a sweet tooth, You may want dessert all the time. Your prospective mate may not love sweets, but eats them to see what you like about them.

It’s a learning experience for both. And, it may even help you grow together and learn to appreciate each other’s favorites. She shares Mochi. You share oysters Rockefeller. Then, you both laugh at how bad the other’s taste is. And, you share a salad and a slice of pizza. Part of building a relationship is experimenting. And, that doesn’t have to mean sex. Food is rife with possibilities. Plus, it’s an extremely sensual endeavor that we all experience. The sex can wait (or be part of the eating experience). But, be careful with what you eat and what it does to your digestion. So you think that it’s love? Well it’s probably gas.

Eat in or take away?

When I visited England, this was the refrain at some restaurants. It sounds a bit funny with a cockney accent. And, to Americans it’s a strange turn of phrase. But, it does make sense. And, today it’s your choice. Most people trying to be all romantic and stuff think you have to go to a fancy restaurant to impress your date on Valentines day. But, that’s not necessarily true. While it can be an experience, the real experience is time spent together. So, whether you book at table at the French Laundry or get a slice of pizza from the sub shop down the street, it’s all about the bond.

What kind of food and where you eat it are a reflection of you and your mate. If you’re trying to impress, don’t guess. Don’t just spend $1,000 on something that neither of you really enjoy. Find out what your partner likes and what you like. Find the crossover. You may find you both like eggplant, and hate lobster. It’s better to find out ahead of time instead of “surprising” your date with a meal neither of you have any interest in. A good relationship starts with good communication. And, making a meal you both like at home may be the best option. It shows more effort, care, thought, and even saves money and time. You don’t need to dress up and put on airs. The best you is the comfortable you. Maybe put on clean underwear though.

So, what to make if you think your in love?

So, you think you’re in love? Try showing that love by not killing things. It sounds anathema to what society tells us. But, a plant based meal makes more sense than the traditional Steak and seafood stereotype. How romantic is it to slap a steak or lobster on a plate? It’s like when the cat drops a dead mouse on the doorstep. “See what I brought you: some dead animal? Don’t you love me now?” The love you want to share with your partner should expand beyond just yourself. Showing compassion and respect for all living things is important.

Of course, plants are living things too. But, they are far more abundant and sustainable. Still, you should be respectful to all things you consume. Religious people thank god for the food on their table. But, Indigenous peoples and some Asian cultures have a better approach. They offer thanks and praise to the plants and animals they eat directly. It’s a more purposeful existence. To know what you eat and where it comes from increase gratitude. Unfortunately, everything in the universe sustains itself off other things. Animals eat plants, Other animals eat other animals. Then the consumed return to the earth through bacteria, fungus, and other elements. So, we need to accept life and death as part of each other.

What does this mean for dinner?

It pretty much opens the door to a whole universe of food possibilities. Some creatures are either herbivores or carnivores. We are lucky to be omnivores. So, we have choices. And, we usually make the wrong ones. We love our high fat, high carb foods. But, we know they cause other health problems. When we were active as a species, fighting for survival, these made sense. Now, they make for big butts and bellies. But, today is Valentine’s day. So, do what you want. You can count calories and fat all you want when you try to eat healthy. But, an occasional splurge is necessary to truly enjoy life.

Julia Child said: . You need to enjoy the good things in life, but you need not overindulge. The key to healthful dieting is to eat small helpings and a great variety of everything. Julia child said:

“You need to enjoy the good things in life, but you need not overindulge. The key to healthful dieting is to eat small helpings and a great variety of everything. And above all have a good time!”

So, that’s where we start today. Find out what your partner and you really want to eat. remember we are omnivores, but, be respectful of your food, it had a life too. While we can’t predict everything you want to eat. We have a few recipes here to spark some interest. We present a variety of different foods from plant based to meat for you to use as a starting point. If you’re just not feeling it, though, support your local restaurants. I’m sure they’ll appreciate it.

Bon Appetit!

Minted Agave Watermelon Margarita

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Print Recipe

Prep Time 15 minutes mins

Course cocktails

Cuisine American, Mexican

Servings 4 Drinks

Ingredients

  

• 4 Cups Cubed Seedless Watermelon
• 1 Cup Lime Juice
• 1 cup Agave Syrup
• 8 oz Tequila
• 8 Oz Limoncello
• 12 each Mint Leaves, plus more for garnish
• Limes For garnish
• large Grain Sugar for rims of glasses

Instructions

 

• Blend the watermelon at high speed until it becomes liquid. Add in the remaining ingredients, and pulse to break up the mint into digestible pieces.
• Wet the rims of your glasses. Dip them in the sugar until it sticks. Fill the glasses with the margarita and garnish with lime and mint leaves.

Keyword Agave, margarita, Mint, summer, Tequila, watermelon

Vegan Avocado and Fava Bean Mousse

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Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Cooling/setting time 1 hour hr

Course Appetizer, first course

Cuisine American, French, gluten free, Vegan

Servings 4 people

Ingredients

  

• 2 Cups Peeled Fava Beans (Fresh or frozen)
• 1 Large Avocado
• 3 Cups Vegan milk/cream Almond, coconut, or other
• 2 Tbsp Lime Juice
• 1 Tbsp Finely chopped Lemongrass
• 1 Tbsp Finely Chopped Cilantro
• 2 Tbsp Chopped Fresh parsley
• 1 Tbsp Chopped Fresh Mint
• 1 Tbsp Agave Syrup
• 1 tsp Agar agar
• Avocado Oil for Cooking
• Salt and Pepper to taste
• More herbs, avocado, and fava beans to Garnish
• Microgreens to serve with

Instructions

 

• Peel and cut your avocado. Peel your fava beans if they aren't already. Gather all your ingredients.
• Saute the fava beans in a light olive oil over high heat to accentuate the color. Do not overcook. But, make them soft enough to puree.
• Bring the Vegan milk, agave, and lemongrass to a simmer. Whisk in the agar agar and allow to thicken. Remove from heat and move onto the next steps.
• In a good blender, blend the beans until smooth. Add in the avocado, herbs, lime juice, and a little avocado oil. Blend until a fine puree. Add in the vegan milk steeped with avocado. Blend until smooth. Transfer the mousse to molds. Refrigerate for at least an hour until they hold their shape.
• Serve in the dishes or unmold onto a salad of microgreens, herbs, and vegetables with lemon juice, avocado oil, salt and pepper as a dressing.

Truffled Goat Cheese and Ramps Flan with Morel and Asparagus Salad

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Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course first course, Main Course, Salad

Cuisine American, French

Servings 4 People

Ingredients

  

• olive oil for cooking
• Salt and Pepper to taste
• For Flan
• 1 Cup Fresh Ramps, Cleaned and trimmed, plus a few extra for garnish
• 1/2 tsp Chopped Fresh garlic
• 12 Each Large Egg yolks
• 3 cups Heavy Cream
• 1 Cup Crumbled Goat Cheese
• 2 Tbsp Chopped Fresh Thyme
• Truffle oil and truffle shavings to taste
• For Salad:
• 4 Oz baby greens, arugula or whatever is freshest
• 8 Oz Fresh Morel Mushrooms
• 1 Tbsp Chopped Fresh garlic Scapes
• 1 Bunch Asparagus
• 1/2 Cup Sliced Fresh Spring Onions
• 1 Cup White Wine
• 1 Medium Lemon: Zest and Juice only
• 1/2 Cup Olive Oil
• 1 Tbsp Chopped Fresh Marjoram
• Grape tomatoes for garnish
• Extra fresh herbs for garnish

Instructions

 

• Soak the morels in cool water for about 20 minutes to remove any dirt. Remove from the water, and soak a second time. They tend to get a lot of grit inside the gills.
• Preheat oven to 375
• Heat a little olive oil in a saute pan over medium high heat. Saute ramps and garlic, stirring as needed. Cook until translucent. Allow to cool.
• Whisk eggs until beaten smooth. Continue whisking in the cream, salt, pepper, and Thyme. Add in about a tablespoon of truffle shavings and a splash of truffle oil. Fold in the goat cheese.
• Spray individual ramekins or foil cups with pan spray. Fill each evenly with the flan mixture. Place on a sheet pan and bake in the oven about 30 minutes. You want them firm, but not too puffed up. If the center is still a bit runny, cook a little longer. 10 minutes should do.
• Heat a little olive oil in a pan. Saute the garlic scapes and spring onions until soft. Add in the mushrooms and cook until soft. Then add the wine and cook until it evaporates. You want it to create a glaze on the mushrooms and onions. Add in the asparagus, stir, and remove from heat. The residual heat will cook the asparagus. You want it al dente.
• Grill extra ramps for garnish if desired.
• Whisk the lemon juice, zest, oil, salt, pepper, and marjoram together. Toss the greens, asparagus, mushrooms etc in. Mix well.
• Invert the flans onto individual plates. Garnish with the salad, tomatoes, and grilled ramps.

Keyword Asparagus, Flan, goat cheese, May day, Morels, Ramps, salad, Seasonal, spring, thyme, vegetarian

Mandarin Orange Scallop Ceviche With Crispy Tortilla Threads and Avocado

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Print Recipe

Prep Time 15 minutes mins

marinating time 1 hour hr

Course Appetizer, first course

Cuisine Mexican, Southwestern

Servings 4 people

Ingredients

  

• 8 oz Fresh sea or bay scallops
• 2 each Mandarin oranges
• 1 cup fine diced sweet onion
• 1 cup diced fresh tomato
• 1/2 cup fine died sweet peppers
• 1 Tbsp fine diced jalapeno
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp chopped fresh chives or scallions
• 3 Tbsp fresh squeezed lime juice
• 2 Tbsp Avocado oil
• 1 tsp ground cumin
• 1 each Avocado
• 1 Tbsp lime juice
• 1 each raw tortilla or flour tortilla Julienned
• Oil to fry tortillas
• Salt and pepper to taste

Instructions

 

• Either make or buy raw tortilla dough. You can substitute flour tortillas as well. Julienne them super thin and fry in 350 degree oil. Drain on paper towels and season with salt and pepper. These will be your garnish
• Peel and pull apart the mandarin oranges. Place the segments in a bowl. Cut them in 1/2 if you prefer. make sure to remove the little muscles from the scallops before marinating. They can be tough. Then add in all ingredients except avocado and second lime juice. Refrigerate for at least 30 minutes. Closer to 1 hour is better. This gives time to "cook" the scallops.
• Place the flesh of the avocado in a food processor or mixing bowl and puree with lime juice, salt, and pepper.
• Serve the ceviche in small bowls or in ceramic spoons as an hors d'ouevre. Garnish with tortilla threads and avocado puree.

Keyword avocado, ceviche, crispy, mandarin, Mexican, orange, scallop, tortilla, tortilla threads

The British are Coming Beef Wellington

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Print Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine British, French

Servings 4 people

Ingredients

  

• 1 1/2 lb beef tenderloin trimmed center cut
• Olive oil
• Salt and pepper to taste
• 4 6 inch sheets Frozen puff pastry dough
• 1 large Egg
• For duxelles
• 3 cups Assorted wild mushrooms chopped
• 1 cup diced shallot
• 1 tsp chopped fresh garlic
• 1 Tbsp chopped fresh Thyme
• 1/4 cup sherry wine
• For Demi glace sauce
• 2 Tbsp chopped fresh shallot
• 1/4 cup red wine
• 2 cups homemade or high quality beef or veal stock
• Butter to finish

Instructions

 

• Make the duxelles: saute onion and garlic in olive oil over medium high heat until translucent. Add in the mushrooms and stir. cook until soft. Add the sherry and reduce to a glaze. Add in the thyme and season with salt and pepper. Then puree in a food processor. Set aside.
• Make demi glace: Saute shallots in oil over medium high heat until translucent. Add red wine and reduce until it is a glaze. Add half the stock and turn heat down to medium. Reduce by 1/2 volume. Then add the rest of the stock. Reduce by 1/2 again. Set aside.
• Pre heat oven to 350 degrees fahrenheit.
• Cut the tenderloin into 4 filet mignon steaks. Oil each and season with salt and pepper, coating evenly. Sear on a grille or in a saute pan over high heat until all sides are evenly browned (about 2 to 3 minutes per side.
• Lay out the puff pastry sheets and paint with whisked egg. Place a spoonful or more of the duxelles in the center of each sheet (enough to cover the top of the tenderloin. Spread to the size of the steak, but keep in the center of the puff pastry. Put the steak on top of the duxelles. Then lift the 4 corners of the puff pastry and wrap around the steak. Fold them over to seal the steak in the pastry. Repeat with all the steaks. Then put them on a parchment lined sheet pan sprayed with pan spray. Brush the tops and sides of the pastry with more egg.
• Bake the wellingtons for about 20 minutes. They should achieve a golden brown crust. Use a meat thermometer to test the internal temperature. You want it to be around 125 for medium rare.
• Heat the demi glace and whisk in a pat of butter. Adjust the seasoning of the sauce. Sauce the plate and place the wellington on top of the sauce.

Notes

If you prefer a well done steak. Cook the steak through more before wrapping in pastry.

These are individual wellingtons. If you prefer, you can leave the tenderloin whole and Wrap the entire thing, Then you can cut it to order. It will show off the medium rare center. But, be careful cutting it. The puff pastry can fall apart easily.

 

Keyword Beef WEllington, British, duxelles, Father’s day, mushroom, Tenderloin

Meyer Lemon Edamame Hummus

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Print Recipe

Prep Time 20 minutes mins

Course Appetizer, dips

Cuisine Asian, Middle Eastern

Servings 1 Quart

Ingredients

  

• 2 Cups Shelled cooked edamame
• 4 Cloves Fresh garlic
• 2 Cups Raw fresh Spinach
• 1/4 Cup Chopped Fresh Parsley
• 1 Tbsp Chopped Fresh Cilantro
• 1/2 Cup Meyer Lemon Juice (preferably, Fresh Squeezed)
• 1 Tbsp Ground Cumin
• 1 tsp Ground Coriander
• 2 Tbsp Tahini Paste
• 1 Cup Extra Virgin Olive Oil
• Kosher Salt and Fresh Ground Pepper to taste

Instructions

 

• Pulse garlic in a food processor until finely chopped. Add Spinach and Herbs, pulse until well chopped.
• Add in the Edamame, and puree until fine.
• Add the tahini and Lemon juice. Continue running the processor until smooth, no lumps. Scrape down sides and continue processing. Add in the spices at this time.
• While the machine is running, drizzle in the oil until it is well incorporated. If it separates, add some more beans. Taste the hummus, and adjust seasoning if necessary.
• Refrigerate and serve cold with pita and vegetables. You can drizzle a little olive oil and/or lemon for service, even garnish with fresh chopped herbs and, or chili flakes.

Keyword Beans, Edamame, Fresh, Hummus, Meyer Lemon, Olive Oil