I like Valentine's Day. Whether it is love in the form or Eros or in the form of Agape, I'm all for love.
But as one who has to watch the pennies, I don't care for the commercialization of the holiday. Luckily for me and other "frugalistas" who live in the Bay Area, we can have our cake (or chocolate or oysters!), and still not blow the budget.
There is an old saying, which states, “The road to a man’s heart is through his stomach." Our farmer's markets are full of seasonal foods that are considered aphrodisiacs.
For instance, in the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as "libido enhancement". Other popular foods are asparagus, garlic (!) and ginger. Now that gives the resourceful cook a lot of items to work with in preparing that special dinner.
What's a Valentine's Day without chocolate? The Aztecs and the Mayans reserved the best chocolate for their kings, believing it was "food for the Gods."
Scientists have studied this candy, and found that chocolate releases serotonin and phenylethylamine, chemicals that make people feel blissful.
Some researchers also claim that chocolate may affect the brain the way marijuana does, putting the consumer in a state of temporary euphoria.
Here in the Bay Area, we have designer chocolate. Better yet, in the Mission, you can buy blocks of Mexican chocolate to make a really authentic hot chocolate for your sweetie.
Because of their shape, oysters have been considered aphrodisiacs for thousands of years. They are known to be high in zinc, which has been associated with improving sexual potency in men. Back in old days, both men and women ate raw oysters, believing that doing so would increase both arousal and fertility.
Take a quick trip to the Mission; chilies are in abundance and most sell for a few cents a pound. Chilies can literally add "spice" to your life! These invigorating spices have an exotic reputation and can stimulate endorphins, which in turn, can really turn you on.
But, unless you are a seasoned spice lover, stay away from the hotter varieties like Scotch Bonnet.
Then, with Shakespeare, say to your true love,
"Doubt thou the stars are fire;
Doubt that the sun doth move;
Doubt truth to be a liar;
But never doubt I love."
(Hamlet, 1.2.123-6)
Fennel Salad: 1 tablespoon extra-virgin olive oil and two or three cloves of crushed garlic. Add 1 tablespoon champagne vinegar, or white-wine vinegar. 1/2 teaspoon salt and freshly ground pepper to taste. Next add:
1 pound Heirloom tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup chopped fresh parsley
1/3 cup toasted pine nuts, (see Tip)
Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
For Mexican hot chocolate: The wedges are made from coarsely ground chocolate with a dose of cinnamon and sugar, and sometimes almonds. If you want a more authentic Mexican version, add 1/4 chili power to each cup for a bit of heat and sweeten with honey.
3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
2 cups milk
2 tablespoons sugar
Pinch salt
6 cinnamon sticks for serving
Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes. Remove from the heat and froth the chocolate milk with a mini whisk. Divide the hot chocolate among big mugs and serve with the cinnamon sticks as stirrers.
Swan's Oyster Depot. 1517 Polk St, San Francisco, CA, (415) 673-2575
Civic Center Farmer's Market: Every Sunday and Wednesday
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