Valentine's Day food Q&A: Oysters, ice champagnes, tips for husbands and more!

You asked, and we answered! Here are your Valentine's Day dinner questions answered by food expert and our Online Food Editor Christine Picheca from our February 7th forums live chat.

Steak & chocolate - together?
My husband loves steak and I love chocolate, but I find the combination of the two too heavy for one meal. Do you have a suggestion for compromise so we don't end up with sick bellies?
- Fisher

A. Fisher,
How about a hot Latin-themed dinner; you can make a strip steak with a mole sauce - that is a Mexican sauce made with chocolate. The spiciness also acts as a digestive to avoid feeling bloated for romance later! If you don't want to give up your chocolate sweets entirely, have a small box of the best quality Belgian chocolate on your bedside stand to keep your energy up.

Freezing phyllo pastry
Phyllo means fancy to my special someone. Do you know of a commercial phyllo dough product that has smaller amounts? Plus, how far in advance can I wrap my tasties (I was thinking a small form of soft cheese with honey and chopped hazelnuts and individual little bites in a few savory flavours - maybe olive or chicken curry).
- Tummystuffer

A. Dear Tummy Stuffer,
You are right, phyllo dough does not refreeze well and it is too much for two. But the great thing about it is that after you have made your little pastries you can freeze them and bake them from frozen. I love your honey and nut idea because honey is known as the nectar of Aphrodite - a great aphrodisaic food! Why not make up all of the phyllo, freeeze the pastries and use the extras as ready-made appetizers for entertaining, or on another Saturday night when you and your partner want to evoke the spirit of Aphrodite.

Sexy side dishes and ice champagne
Hi Christine! I was wondering what vegetable dish or side dishes you would recommend to go with veal scallopini that are reasonably seasonal (is there a way to make root vegetables "pop" for a special meal)? Another question is have you tried the ice champagnes? I saw some at the wine store lately and was curious as to what they're like, and whether they're too sweet to serve with a really sweet dessert or fruit.
- Jenn

A. Hi Jenn,
I think that sauteed rapini is the perfect compliment to veal scalopini, and keeps things simple so you have more time to woo - just go easy on the garlic. Plus rapini are in season. This recipe has a variation for a sundried tomato and pine nut rapini: Basic Rapini.

A good root veg would be roasted beets - also seasonal and the perfect colour for Valentine's day - Rosemary Roasted Beets

Yes I have tried ice champagnes. They are worth giving a try but I have to admit not to my taste. I find that the wine is to heavy for the bubbles. If you are going to serve ice wine, make it the dessert rather than serving a sweet dessert with it - it will be too heavy. You can try a light acidic fruit to go with it like an Asian pear, or maybe a bit of bitter chocolate.

Next page: Melting chocolate, oyster phobia and sexy finger food!