Kitchen of Love
Once again, Chris, of Mele Cotte has love on her mind….
And maybe a wee bit more.
In honor of Valentine’s Day she is collecting recipes using foods considered to have, er, exciting qualities.
According to this site, I have done well with this dish, incorporating 3 out of the ‘Top 10 Aphrodisiac Foods’.
At number 10 there is Asparagus: “An English herbalist from the 17th century, Nicholas Culpepper, wrote that asparagus “stirs up lust in man and woman.” In 19th century France, bridegrooms were served three courses of the sexy spears at their prenuptial dinners.”
At number 8 there is Avocado: ” The Aztecs called the avocado ahuacuatl, or “t*sticle tree.”
They thought the fruit hanging in pairs on the tree resembled
t*sticles. The Catholic priests in Spain found this fruit so obscenely
s*xual that they forbade it.”
At number 6 there is Basil: ” Basil has a fantastic aroma that is said to have an aphrodisiac effect; it is also very stimulating.”
3 out of 10 in one dish? Not bad….
A dessert of chocolate, almonds and honey would take care of another 3….
Salmon, Smoked Salmon, Avocado and Asparagus Pasta
1 1/4 cups pasta
5oz (150gr) smoked salmon, Irish or Scottish
5oz (150gr) fresh salmon
12oz (350gr) asparagus
3oz (90gr) cherry tomatoes, about 2/3 cup
1/2 medium leek
2 tbs snipped chives
2 tsp snipped basil
2 tbs fresh lemon juice, divided juice from 1/2 lemon
2 tsp cooking olive oil
1 tbs good olive oil
Cook pasta according to package instructions. Drain.
Poach salmon: Put fresh salmon into a small skillet. Add enough water to come half way up the sides of the fish. Add 1 tbs lemon juice. Cover and simmer, 8 – 10 minutes, just until it turns opaque and flakes easily. Remove, drain and break into large chunks.
Blanch asparagus: Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Cut asparagus in 1 1/2 inch (4 cm) lengths. Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white. Drain and immediately rinse with cold water.
The rest: Slice leek. Cut tomatoes in half. Cut avocado into cubes. Slice smoked salmon. Snip herbs.
Sauté leek in cooking olive oil for 3 minutes. Add blanched asparagus, sauté 3 minutes longer. Add smoked salmon, tomatoes, herbs, remaining lemon juice, good olive oil, and heat, stirring gently. Add drained pasta, avocado, poached salmon, stir gently to warm. Serve warm or at room temperature.
Visit over the weekend to catch all of the great Cucina d’Amore foods