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Colleen T.
Site Admin
Joined: 29 Aug 2007
Posts: 108
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 Posted: Wed Feb 06, 2008 4:40 pm Post subject: How to feed your lover on Valentine's Day |
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Online Food Editor Christine Picheca will be chatting in this forum TODAY (Thursday, February 7th) from 11 am - 1 pm Eastern time to answer your questions about Chocolate, Champagne, Aphrodisiacs and What to Feed your Lover on Valentine's Day.
PLUS one lucky winner will receive a copy of Canadian Living's new Make it Tonight Cookbook!!! Click here to see a copy of Make it Tonight
Join us for this fun, live chat! 
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fisher
Joined: 14 Sep 2007
Posts: 6
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| Posted: Thu Feb 07, 2008 11:06 am Post subject: |
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| Hi Christine. My husband loves steak and I love chocolate, but I find the combination of the two is too heavy for one meal. Do you have a suggestion for compromise so we don't end up with sick bellies? Thanks. |
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chris
Joined: 10 Sep 2007
Posts: 67
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| Posted: Thu Feb 07, 2008 11:13 am Post subject: |
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| bill.fisher wrote: | | Hi Christine. My husband loves steak and I love chocolate, but I find the combination of the two is too heavy for one meal. Do you have a suggestion for compromise so we don't end up with sick bellies? Thanks. |
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 spicyness 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.
Happy Valentine's day!
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Christine Picheca
Online Food Editor, CanadianLiving.com
Are you a Foodie? Check out Christine's daily Foodie-file:
http://www.canadianliving.com/blogs/category/the-foodie-file/ |
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Tummy stuffer
Joined: 20 Dec 2007
Posts: 3
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| Posted: Thu Feb 07, 2008 11:13 am Post subject: |
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Hi Christine,
Filo means fancy to my special someone. I have not bought the dough in years opting for prepared filo yummies instead. What stopped me from using it was that the quanity sold in the packages were crazy for 2 people. I would refreeze the leftovers but it always dried out and seemed wasteful.
So my questions: do you know of a commercial flio dough product that has smaller amounts.
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). |
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JennKG
Joined: 01 Oct 2007
Posts: 1
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| Posted: Thu Feb 07, 2008 11:19 am Post subject: |
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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.
Thanks! |
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Veronica must decorate
Joined: 14 Sep 2007
Posts: 4
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| Posted: Thu Feb 07, 2008 11:23 am Post subject: |
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Hi Christine!!! How do you melt chocolate so it's smooth & delicious and not lumpy and gross. Also, how can it stay liquidy as it cools...??  |
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chris
Joined: 10 Sep 2007
Posts: 67
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| Posted: Thu Feb 07, 2008 11:24 am Post subject: |
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| Tummy stuffer wrote: | Hi Christine,
Filo means fancy to my special someone. I have not bought the dough in years opting for prepared filo yummies instead. What stopped me from using it was that the quanity sold in the packages were crazy for 2 people. I would refreeze the leftovers but it always dried out and seemed wasteful.
So my questions: do you know of a commercial flio dough product that has smaller amounts.
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). |
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 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 a Saturday night when you and your partner want to evoke the spirit of aphrodite.
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Christine Picheca
Online Food Editor, CanadianLiving.com
Are you a Foodie? Check out Christine's daily Foodie-file:
http://www.canadianliving.com/blogs/category/the-foodie-file/ |
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chris
Joined: 10 Sep 2007
Posts: 67
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| Posted: Thu Feb 07, 2008 11:34 am Post subject: |
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| JennKG wrote: | 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.
Thanks! |
Hi Jenn,
I think that sauted rapini is the perfect compliment to veal scalopini, and keeps things simple so you have more time to pitch woo - just go easy on the garlic. And they are in season, tis recipe has a variation for a sundried tomato and pine nut rapini.
http://www.canadianliving.com/food/rapini.php
A good root veg would be roasted beets - also seasonal and the perfect colour for valentine's day!
http://www.canadianliving.com/food/rosemary_roasted_beets.php
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.
Happy Valentine's!
_________________
Christine Picheca
Online Food Editor, CanadianLiving.com
Are you a Foodie? Check out Christine's daily Foodie-file:
http://www.canadianliving.com/blogs/category/the-foodie-file/ |
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Butterlover
Joined: 14 Dec 2007
Posts: 9
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| Posted: Thu Feb 07, 2008 11:35 am Post subject: |
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Hi again Christine. I love these chats!
I'd really like to start enjoying seafood more. This is the perfect time to learn to shuck oysters and feed them to myself and my boyfriend, but I admit I'm kind of afraid of shellfish. Seriously.
Are they alive when you eat them?
How do you know when you have a bad oyster? Can it kill you?
Do I chew the oyster or just suck it back?
How many oysters do you serve per person?
What food do you serve with oysters?
Any advice to get me over this phobia would be great. Thanks again!
Butterlover |
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chris
Joined: 10 Sep 2007
Posts: 67
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| Posted: Thu Feb 07, 2008 11:39 am Post subject: |
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| Veronica must decorate wrote: | | Hi Christine!!! How do you melt chocolate so it's smooth & delicious and not lumpy and gross. Also, how can it stay liquidy as it cools...?? |
Good question Veronica,
You have to melt chocolate very gently so that it does not scorch and go lumpy. The best way to do this melt the chocolate in a glass or metal bowl over a pot with a small amount of simmering water, keep stirring the chocolate and take it off the heat before it is completely melted, keep stirring the residual heat will melt the remaining chocolate. Make sure when you are doing this to not get any water in the chocolate, water will make chocolate seize (stick together and get lumpy). The mircowave is also an OK way to melt chocolate, use a low temperature and stir often.
To keep it liquid, you can place it over a bowl of warm water .
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Christine Picheca
Online Food Editor, CanadianLiving.com
Are you a Foodie? Check out Christine's daily Foodie-file:
http://www.canadianliving.com/blogs/category/the-foodie-file/ |
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meghanking
Joined: 19 Dec 2007
Posts: 2
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| Posted: Thu Feb 07, 2008 11:44 am Post subject: |
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Ok, trying again here.
Hello Christine,
Similar question to the one above, about oysters. But I just can't stomach them! Smoked aren't bad but just aren't as sexy. Any suggestions for a sexy substitution appetizer for the classic oyster on the halfshell?
Meghan |
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momto2
Joined: 22 Nov 2007
Posts: 15
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| Posted: Thu Feb 07, 2008 11:48 am Post subject: Special Valentine's Supper |
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for a family of 4. Would you have any suggestions for 2 adults and 2 kids aged 4 and 5 that don't deal with seafood as we are all allergic to shellfish and don't really enjoy fish in general.
Thanks so much!
Andrea |
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chris
Joined: 10 Sep 2007
Posts: 67
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| Posted: Thu Feb 07, 2008 11:52 am Post subject: |
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| Butterlover wrote: | Hi again Christine. I love these chats!
I'd really like to start enjoying seafood more. This is the perfect time to learn to shuck oysters and feed them to myself and my boyfriend, but I admit I'm kind of afraid of shellfish. Seriously.
Are they alive when you eat them?
How do you know when you have a bad oyster? Can it kill you?
Do I chew the oyster or just suck it back?
How many oysters do you serve per person?
What food do you serve with oysters?
Any advice to get me over this phobia would be great. Thanks again!
Butterlover |
Welcome back Butterlover!
Ok let's get you over your fear.
1- Are they alive when you eat them?
Well - once you open it, it's no longer alive so no.
2 -How do you know when you have a bad oyster? Can it kill you?
A bad oyster won't kill you but it can make you sick. But this is really over blown - usually when you shuck an oyster if it is bad the smell will give t away and it will be discarded. It should have a nice clean briny smell.
Do I chew the oyster or just suck it back?
You can do either - a novice might just suck it back but a real oyster lover is going to chew!
How many oysters do you serve per person?
I have a brother-in-law that can eat 50 himself! He is a bit of a machine though. As an appetizer 6 should do it, at a party judge about 3 for dinner 12 or more.
What food do you serve with oysters?
A salad, some really good bread like pumperknickle and a soup to start would be nice.
Any advice to get me over this phobia would be great. Thanks again!
You just have to dive in an try them - it's a mind over matter thing. They are really delicious and quite good for you as well - low in fat so you can indulge guilt free. Also washing them down with lots of champagne will make them you down easier.
Butterlover[/quote]
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Christine Picheca
Online Food Editor, CanadianLiving.com
Are you a Foodie? Check out Christine's daily Foodie-file:
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kimcaughlin
Joined: 28 Nov 2007
Posts: 2
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| Posted: Thu Feb 07, 2008 11:58 am Post subject: |
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Hi Christine,
I think eating wonderful food with your hands is very sexy. I like mixing the different textures, tastes, look and smells of food with touch. Could you suggest a menu that my Valentine and I could have that would be an experience for the senses?
Desperately Seeking Romance |
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chris
Joined: 10 Sep 2007
Posts: 67
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| Posted: Thu Feb 07, 2008 12:01 pm Post subject: |
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| meghanking wrote: | Ok, trying again here.
Hello Christine,
Similar question to the one above, about oysters. But I just can't stomach them! Smoked aren't bad but just aren't as sexy. Any suggestions for a sexy substitution appetizer for the classic oyster on the halfshell?
Meghan |
Welcome Meghan,
If you don't like raw oysters but like them smoked - maybe you would like them baked. Oysters Rockefeller is a classic way to prepare them with a fancy presentation served on the half shell.
This link has more oyster info and recipes:
http://www.canadianliving.com/food/in_season/discover_oysters.php
Here is a recipe my trusty side-kick Colleen has scooped off of epicuriuos that you can give a try:
3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse
stems), finely chopped
1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped
3 tablespoons finely chopped scallion greens
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons minced celery
3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette)
3 1/2 tablespoons unsalted butter
1 teaspoon Pernod or other anise-flavored liquor
Pinch of cayenne
3 bacon slices
About 10 cups kosher salt for baking and serving (3 lb)
20 small oysters on the half shell, oysters picked over for shell fragments
and shells scrubbed well
Toss together watercress, spinach, scallion greens, parsley, celery, and 1
tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch
heavy skillet over moderate heat, then add watercress mixture and cook,
stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne,
and salt and pepper to taste, then transfer mixture to a bowl and chill,
covered, until cold, about 1 hour.
Put oven rack in middle position and preheat oven to 450°F.
While watercress mixture chills, cook bacon in cleaned skillet over moderate
heat, turning, until crisp, then drain on paper towels and finely crumble.
Spread 5 cups kosher salt in a large shallow baking pan (1 inch deep) and
nestle oysters (in shells) in it. Spoon watercress mixture evenly over
oysters, then top with bacon and sprinkle with remaining tablespoon plus 2
teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl
and bread crumbs are golden, about 10 minutes.
Serve warm oysters in shells, nestled in kosher salt (about 5 cups), on a
platter.
_________________
Christine Picheca
Online Food Editor, CanadianLiving.com
Are you a Foodie? Check out Christine's daily Foodie-file:
http://www.canadianliving.com/blogs/category/the-foodie-file/ |
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