Rightly or wrongly Oysters are called The Food Of Love.
It all dates back to when Aphrodite, the Greek goddess of love, came out of the sea on an Oyster Shell and gave birth to Eros and the term 'aphrodisiac,' entered into the world vocabulary.
Did you know that Casanova is believed to have started each mean by eathing 12 dozen oysters!
Food And Love
Deserved or not, the oyster has maintained a timeless mystique when it comes to passion.
But did you know that an oyster has a very interesting love live. It reproduces during the summer months and, believe it or not, changes sex every time they do so.
A single oyster can be responsible for incubating up to one million larvae at any one time!
For Valentine's Day I'm going to offer you two Oyster Starter Recipes, which hopefully will get the evening off to a good start! But love aside oysters are a pretty healthy food - like most fish they're a valuable source of minerals, such as Zinc, calcium and copper, and are also rich in iodine and low in cholesterol.
Before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
But did you know that an oyster has a very interesting love live. It reproduces during the summer months and, believe it or not, changes sex every time they do so.
A single oyster can be responsible for incubating up to one million larvae at any one time!
For Valentine's Day I'm going to offer you two Oyster Starter Recipes, which hopefully will get the evening off to a good start! But love aside oysters are a pretty healthy food - like most fish they're a valuable source of minerals, such as Zinc, calcium and copper, and are also rich in iodine and low in cholesterol.
Before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
WHAT TO DRINK WITH OYSTERS?
If you are throwing caution to the wind Champagne is the perfect drink for oysters but not the only one. If the budget doesn't stretch that far how about a bottle of Muscadet that's a choice that can't go wrong. Then maybe a Riesling from Alsace, which is bone dry--or a Chardonnay, whether Californian, French or Australian but particularly the rich wood flavor of the Napa family or Australian wines. Remember that you are trying to find a wine that can embrace and enrich the bracing taste of sea, salt, and mineral. That said, a tall glass of Spanish dry sherry is perfect with all shellfish , especially oysters.
All in all oysters help you to: Live Longer, Look Younger, and most important of all Love Longer.
Before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
All in all oysters help you to: Live Longer, Look Younger, and most important of all Love Longer.
Before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
Favourite Oyster Dishes
The French Quarter of New Orleans prepare some classic Oyster dishes below are two of my mine
Oysters Rockafeller-Manroe
Oyster Bienville
Oyster Rockafeller-Manroe serve 3-4 people and require one dozen live oysters. I would suggest you contact your fishmonger and place a firm order.
Sauce for Oysters Rockafeller-Manroe
Oyster Liquor
2 oz (60G) Crisp Bacon
4 Shallots
4 oz (125G) Spinach
2 tbs Celery Leaves
2 tbs of Chopped Parsley
A Pinch of Thyme
4 oz (125G) Water
4 oz (125G) Butter
1 tbs Worcerstershire Sauce
1 oz (30ML) Pernod
4 oz ( 125G) Breadcrumbs
1 tbs Grated Parmesan Cheese
Open the Oyster, reserving the liquor, cut the oyster from the shell. To get rid of the grit rinse the oyster off, then put them back on the half shells. Place your rock salt crystals to the thickness of about one half inch (1cm) on a shallow oven-proof dish and preheat. Put the oysters on the half shells on the hot salt and place them under the grill for 5 minutes.
FOR THE SAUCE: Fry bacon until crisp and chop finely. Grind all the vegetables in a food processor.
Combine the water and the oyster liquor and let boil vigorously for about 7 minutes then add the ground vegetables and herbs and cook 20 minutes or until it has the consistancy of a thick sauce.
Stir in the butter until melted and remove from fire, add the Worcestershire sauce, Pernod and bacon and spoon sauce over oysters on the shell.
Sprinkle with breadcrumbs and parmesan cheese and bake in a hot oven until brown ( about 5 minutes, ovens vary). Serve piping hot ( on the dish in which you cooked them) for a starter that's as rich as Rockefeller and as tasty as Marilyn Manroe!
OYSTERS BIENVILLE
Biendville Sauce:FOR THE SAUCE: Cut bacon into small pieces and fry until brown. Add a little of the butter to fry the mushrooms, garlic and shallots for about 3 minutes. Add remaining butter to pan, stirring until melted and blend in flour and cook for 5 minutes. Gradually add hot milk and stir until thick and smooth. Add the oyster liquor, sherry, lemon juice, parsley and chopped prawns and cook over low heat for 15 minutes. Spoon sauce over oysters and place under hot grill until the top is brown and crisp.
Kiln Dried Oysters
If you're stuck for time, or just don't want the bother of cooking on this special night here is a beautiful recipe you can prepare in advance. You'll need:
18 oysters
3 tablespoons butter
2 tablespoons flour
1 glass white wine
1 bunch chopped parsley
salt
Prepararion:
Wash the oysters and put them into a pan. After 2-3 minutes their shells will open up; immediately remove the flesh.
Melt the butter in a pan, add flour and saute for 2-3 minutes.
Add wine and a pinch of salt and cook over low heat for 8-10 minutes.
Chop the parsley and add it to the sauce.
Place the oysters inside their shells and place them on a baking tray. Pour the prepared sauce over.
Cook in moderate hot oven for 10-15 minutes, you can serve hot or cold, either way it's lovely.
Before moving on to why not read what Ophra's Romantic Experts LOVEMAKING TIPS AND SECRETS
Oysters Rockafeller-Manroe
Oyster Bienville
Oyster Rockafeller-Manroe serve 3-4 people and require one dozen live oysters. I would suggest you contact your fishmonger and place a firm order.
Sauce for Oysters Rockafeller-Manroe
Oyster Liquor
2 oz (60G) Crisp Bacon
4 Shallots
4 oz (125G) Spinach
2 tbs Celery Leaves
2 tbs of Chopped Parsley
A Pinch of Thyme
4 oz (125G) Water
4 oz (125G) Butter
1 tbs Worcerstershire Sauce
1 oz (30ML) Pernod
4 oz ( 125G) Breadcrumbs
1 tbs Grated Parmesan Cheese
Open the Oyster, reserving the liquor, cut the oyster from the shell. To get rid of the grit rinse the oyster off, then put them back on the half shells. Place your rock salt crystals to the thickness of about one half inch (1cm) on a shallow oven-proof dish and preheat. Put the oysters on the half shells on the hot salt and place them under the grill for 5 minutes.
FOR THE SAUCE: Fry bacon until crisp and chop finely. Grind all the vegetables in a food processor.
Combine the water and the oyster liquor and let boil vigorously for about 7 minutes then add the ground vegetables and herbs and cook 20 minutes or until it has the consistancy of a thick sauce.
Stir in the butter until melted and remove from fire, add the Worcestershire sauce, Pernod and bacon and spoon sauce over oysters on the shell.
Sprinkle with breadcrumbs and parmesan cheese and bake in a hot oven until brown ( about 5 minutes, ovens vary). Serve piping hot ( on the dish in which you cooked them) for a starter that's as rich as Rockefeller and as tasty as Marilyn Manroe!
OYSTERS BIENVILLE
Biendville Sauce:FOR THE SAUCE: Cut bacon into small pieces and fry until brown. Add a little of the butter to fry the mushrooms, garlic and shallots for about 3 minutes. Add remaining butter to pan, stirring until melted and blend in flour and cook for 5 minutes. Gradually add hot milk and stir until thick and smooth. Add the oyster liquor, sherry, lemon juice, parsley and chopped prawns and cook over low heat for 15 minutes. Spoon sauce over oysters and place under hot grill until the top is brown and crisp.
Kiln Dried Oysters
If you're stuck for time, or just don't want the bother of cooking on this special night here is a beautiful recipe you can prepare in advance. You'll need:
18 oysters
3 tablespoons butter
2 tablespoons flour
1 glass white wine
1 bunch chopped parsley
salt
Prepararion:
Wash the oysters and put them into a pan. After 2-3 minutes their shells will open up; immediately remove the flesh.
Melt the butter in a pan, add flour and saute for 2-3 minutes.
Add wine and a pinch of salt and cook over low heat for 8-10 minutes.
Chop the parsley and add it to the sauce.
Place the oysters inside their shells and place them on a baking tray. Pour the prepared sauce over.
Cook in moderate hot oven for 10-15 minutes, you can serve hot or cold, either way it's lovely.
Before moving on to why not read what Ophra's Romantic Experts LOVEMAKING TIPS AND SECRETS
Origins of Vanentine's Day
There are varying opinions as to the origin of Valentine's Day. Some experts state that it originated from St. Valentine, a Roman who was martyred for refusing to give up Christianity. He died on February 14, 269 A.D., the same day that had been devoted to love lotteries.
Legend also says that St. Valentine left a farewell note for the jailer's daughter, who had become his friend, and signed it "From Your Valentine".
Other aspects of the story say that Saint Valentine served as a priest at the temple during the reign of Emperor Claudius. Claudius then had Valentine jailed for defying him. In 496 A.D. Pope Gelasius set aside February 14 to honour St. Valentine.
Gradually, February 14 became the date for exchanging love messages and St. Valentine became the patron saint of lovers. The date was marked by sending poems and simple gifts such as flowers and candy. There was often a social gathering or a ball.
Before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
Legend also says that St. Valentine left a farewell note for the jailer's daughter, who had become his friend, and signed it "From Your Valentine".
Other aspects of the story say that Saint Valentine served as a priest at the temple during the reign of Emperor Claudius. Claudius then had Valentine jailed for defying him. In 496 A.D. Pope Gelasius set aside February 14 to honour St. Valentine.
Gradually, February 14 became the date for exchanging love messages and St. Valentine became the patron saint of lovers. The date was marked by sending poems and simple gifts such as flowers and candy. There was often a social gathering or a ball.
Before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
Main Menu
Valentine's Day Skillet Supper:
1 lb organic Chicken breasts. Ask the butcher to skin and bone it.
2 tb oil
1 fine chopped Onion;
2 ts Chili powder
1/2 ts Cumin
1/2 ts Oregano leaves; crushed
1/2 c Chicken broth
1 1/2 c V8 juice (tomato juice as alternative)
19 oz Cooked Canned kidney beans
Cut the chicken into 1/2-inch pieces.
In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns white.
Stir in broth and juice, heat until boiling, then reduce heat to low.
Simmer 10 minutes.
Pile in the beans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally.
Serve over rice.
Valentine's Day Apple Juice Roast
4 lb Chuck; boneless
2 Onion; sliced
2 tb Butter
1 c Apple juice
1 tb Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme leaves
1/4 ts Prepared mustard
1/8 ts Basil leaf
3 Sweet potatoes, cut into 1-2 inch squares
Lemon juice
Garnishes:
Chopped parsley or
Apple ; rings
Gravy
Cook onions in 1 T butter in Dutch oven until tender-crisp; set aside.
Brown roast in remaining butter in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions.
Cover and cook slowly 2 1/2 hours or until almost tender.
Next brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.
Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired.
Serve gravy over sliced meat.
GRAVY:
Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.
Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid.
Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired.
8 heads of purple sprouting broccoli
2 sheets of filo pastry, each cut into 4 squares
55g/2oz unsalted butter, melted
For the dressing
1 tsp white wine vinegar
1 tsp dijon mustard
1 egg yolk
large sprig of fresh basil
2 tbsp olive oil
½ carrot, peeled
1.Pre-heat the oven to 220C/425F/Gas 7
2. Bring a pan of water to the boil. Blanche the broccoli heads in the water for 6-8 minutes, or until just tender and drain well.
3. Brush the filo pastry squares with the melted butter and wrap the broccoli florets in the pastry, to form a cone shape, so that the top of the floret sticks out.
4. Bake in the oven for 3-4 minutes or until crisp and golden.
5. To make the dressing, place the vinegar, mustard, egg yolk, basil and olive oil into a mini food processor and blend until smooth.
6. Shave the carrot using a vegetable peeler to form ribbons.
7. Serve the broccoli parcels with the carrot ribbons and basil dressing.
Before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
1 lb organic Chicken breasts. Ask the butcher to skin and bone it.
2 tb oil
1 fine chopped Onion;
2 ts Chili powder
1/2 ts Cumin
1/2 ts Oregano leaves; crushed
1/2 c Chicken broth
1 1/2 c V8 juice (tomato juice as alternative)
19 oz Cooked Canned kidney beans
Cut the chicken into 1/2-inch pieces.
In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns white.
Stir in broth and juice, heat until boiling, then reduce heat to low.
Simmer 10 minutes.
Pile in the beans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally.
Serve over rice.
Valentine's Day Apple Juice Roast
4 lb Chuck; boneless
2 Onion; sliced
2 tb Butter
1 c Apple juice
1 tb Catsup
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme leaves
1/4 ts Prepared mustard
1/8 ts Basil leaf
3 Sweet potatoes, cut into 1-2 inch squares
Lemon juice
Garnishes:
Chopped parsley or
Apple ; rings
Gravy
Cook onions in 1 T butter in Dutch oven until tender-crisp; set aside.
Brown roast in remaining butter in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions.
Cover and cook slowly 2 1/2 hours or until almost tender.
Next brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.
Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired.
Serve gravy over sliced meat.
GRAVY:
Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.
Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid.
Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired.
8 heads of purple sprouting broccoli
2 sheets of filo pastry, each cut into 4 squares
55g/2oz unsalted butter, melted
For the dressing
1 tsp white wine vinegar
1 tsp dijon mustard
1 egg yolk
large sprig of fresh basil
2 tbsp olive oil
½ carrot, peeled
1.Pre-heat the oven to 220C/425F/Gas 7
2. Bring a pan of water to the boil. Blanche the broccoli heads in the water for 6-8 minutes, or until just tender and drain well.
3. Brush the filo pastry squares with the melted butter and wrap the broccoli florets in the pastry, to form a cone shape, so that the top of the floret sticks out.
4. Bake in the oven for 3-4 minutes or until crisp and golden.
5. To make the dressing, place the vinegar, mustard, egg yolk, basil and olive oil into a mini food processor and blend until smooth.
6. Shave the carrot using a vegetable peeler to form ribbons.
7. Serve the broccoli parcels with the carrot ribbons and basil dressing.
Before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
Candy Menu
Next to flowers, Valentine candy is the second most popular gift to give on Valentine's Day. Candy now comes packaged in every conceivable shape and size, but for that extra special surprise here are a few favourite candy recipes.
Here is one you can prepare the night before using the microwave.
Valentine Peanut Brittle
1 c Raw peanuts
1 c Sugar
1/2 c White corn syrup
1/8 ts Salt
1 ts Butter
1 ts Vanilla
1 ts Baking soda
Stir together peanuts, sugar, syrup, and salt.
Microwave for 4 minutes on high.
Remove, stir well, microwave another 4 minutes.
Remove from microwave add butter and vanilla to peanut mixture; stir well to blend.
Microwave for about 2 minutes (peanuts will be slightly browned and syrup hot).
Add baking soda and gently stir till foamy
Pour onto aluminum foil. Let cool, break into pieces and store air tight container.
Valentine's Day Marshmallow Fudge
1 c Milk
2 Square Unsweetened Chocolate (or 6 tablespoons of good quality Cocoa.)
2 tb Margarine
2 1/2 c Sugar
1/4 ts Salt
2 tb Light Corn Syrup
1 ts Vanilla
12 Marshmallows
Heat milk, chocolate and margarine together in a heavy saucepan over low heat until chocolate is melted.
Add sugar, salt and corn syrup.
Bring to the boil stirring all the time.
Cover and boil 3 minutes to wash down sugar crystals from pan sides.
Uncover.
You'll need a cooking thermometer here, or else make a good guess!
Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm.
Add vanilla and beat until fudge thickens and loses it's gloss.
Cut each marshmallow into 8 pieces and stir into
Turn into greased pan.
Cut into squares when firm. Again this can be prepared a day or two in advance and is an ideal gift if you are visiting your sweethearts family.
Valentine Chocolate-Coffee Truffles
Ingredients :
Candies
3/4 c Whipping cream
1 tb Instant espresso or coffee powder
14 oz White chocolate, very finely chopped
2 tb Kahlua
Dipping chocolate:
1 lb White chocolate, very finely chopped
2 ts Vegetable oil
3 tb Chocolate-covered coffee beans, very finely chopped
Preparation :
To make the truffles:
In a medium saucepan, bring the cream and espresso powder to a boil.
Pour over the chocolate and whisk until completely melted.
Whisk in the Kahlua.
Refrigerate until completely chilled and firm.
With a teaspoon, place pieces of the chocolate onto a foil-lined baking sheet.
Refrigerate until firm; roll into balls and refrigerate again for about 30 minutes.
To prepare the dipping chocolate:
In the top of a double boiler set over hot water, place the chocolate and oil. stir until lmost melted.
Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees.
Prepare 2 baking sheets by lining with aluminum foil. Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet.
When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean.
Before each dipping, stir the chocolate vigorously with your fingers.
If the centers become too soft, chill for about 30 minutes.
Let the candies set for about 2 hours before storing in refrigerator. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate.
Thanks for spending some time with us before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
Here is one you can prepare the night before using the microwave.
Valentine Peanut Brittle
1 c Raw peanuts
1 c Sugar
1/2 c White corn syrup
1/8 ts Salt
1 ts Butter
1 ts Vanilla
1 ts Baking soda
Stir together peanuts, sugar, syrup, and salt.
Microwave for 4 minutes on high.
Remove, stir well, microwave another 4 minutes.
Remove from microwave add butter and vanilla to peanut mixture; stir well to blend.
Microwave for about 2 minutes (peanuts will be slightly browned and syrup hot).
Add baking soda and gently stir till foamy
Pour onto aluminum foil. Let cool, break into pieces and store air tight container.
Valentine's Day Marshmallow Fudge
1 c Milk
2 Square Unsweetened Chocolate (or 6 tablespoons of good quality Cocoa.)
2 tb Margarine
2 1/2 c Sugar
1/4 ts Salt
2 tb Light Corn Syrup
1 ts Vanilla
12 Marshmallows
Heat milk, chocolate and margarine together in a heavy saucepan over low heat until chocolate is melted.
Add sugar, salt and corn syrup.
Bring to the boil stirring all the time.
Cover and boil 3 minutes to wash down sugar crystals from pan sides.
Uncover.
You'll need a cooking thermometer here, or else make a good guess!
Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm.
Add vanilla and beat until fudge thickens and loses it's gloss.
Cut each marshmallow into 8 pieces and stir into
Turn into greased pan.
Cut into squares when firm. Again this can be prepared a day or two in advance and is an ideal gift if you are visiting your sweethearts family.
Valentine Chocolate-Coffee Truffles
Ingredients :
Candies
3/4 c Whipping cream
1 tb Instant espresso or coffee powder
14 oz White chocolate, very finely chopped
2 tb Kahlua
Dipping chocolate:
1 lb White chocolate, very finely chopped
2 ts Vegetable oil
3 tb Chocolate-covered coffee beans, very finely chopped
Preparation :
To make the truffles:
In a medium saucepan, bring the cream and espresso powder to a boil.
Pour over the chocolate and whisk until completely melted.
Whisk in the Kahlua.
Refrigerate until completely chilled and firm.
With a teaspoon, place pieces of the chocolate onto a foil-lined baking sheet.
Refrigerate until firm; roll into balls and refrigerate again for about 30 minutes.
To prepare the dipping chocolate:
In the top of a double boiler set over hot water, place the chocolate and oil. stir until lmost melted.
Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees.
Prepare 2 baking sheets by lining with aluminum foil. Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet.
When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean.
Before each dipping, stir the chocolate vigorously with your fingers.
If the centers become too soft, chill for about 30 minutes.
Let the candies set for about 2 hours before storing in refrigerator. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate.
Thanks for spending some time with us before moving on why not read what Ophra's Romantic Expert has to say in LOVEMAKING TIPS AND SECRETS
