Heartbeat increases, dopamine courses out of the excited brain cortex and we can only stop until self-control intervenes. It is no surprise that food and romance, two of the essential parts of the procreation of mankind, compliment each other and at various times become confused or one-in-the-same.
Food and love, go hand-in-hand, and Valentine’s Day lends itself to mixing the two. However, for couples not going out, staying at home presents the risk of a meal turning sour. However, there are basic guidelines for cooks of any sort to follow.
“Food preference tends to come from the psychological perspective,” Dr. Suzie Goodell, assistant professor in nutrition, said. “There are some things that you can do with your date to make them like you. Comfort food that evoke warm fuzzy feelings, things that put people at ease.”
These feelings of comfort come from the secretion of the neurotransmitter dopamine, which pleasant smells, tastes and lust stimulate.
“Food is very sentimental,” Goodell said. “This then provokes a hormonal response. If it’s a good feeling that you remember, it’s going to make you comfortable.”
However, the secret to cooking a meal that elicits amorous feelings is not behind lock and key in the kitchens of Michelin-rated restaurants. In this case, fancy is not what college cooks should attempt.
“If it’s not simple and easy then there is risk,” Goodell said. “A soufflé is not a good idea. Make something that’s actually going to turn out. Sweets are always a nice touch at the end.”
Recipes to stick to are ones that incorporate both simplicity and elegance. Overdoing things and going all out for a date only raises the stakes. There are easy recipes with impressive reputations that are hard to screw up, even for inexperienced cooks.
The featured Caprese salad, risotto and tiramisu are associated with fine dining, yet they are simple and surprisingly easy to cook. All of these recipes, originating from Italy, demonstrate the style and beauty associated with tasteful yet simple ingredients. They’re also good for cheap and inexperienced college chefs.
Caprese Salad:
3 tomatoes
10 leaves basil
1 cup mozzarella cheese
¼ olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
Slice tomatoes into half-inch pieces. Slice basil into strips. Cut mozzarella cheese into inch-sized chunks. Add all ingredients to a bowl and dress with oil, vinegar, salt and pepper.
This dish demonstrates that tasty food does not require professional techniques or expensive ingredients. This is a cornerstone of the Italian kitchen. Moreover, the fragrant basil stimulates the sense of smell, which is the most powerful sense to trigger emotion.
Risotto:
1 onion
2 cloves garlic
¼ cup olive oil
½ stick of butter
1 cup mushrooms (optional)
½ glass of wine (optional)
salt and pepper to taste
2 tablespoons rosemary
2 tablespoons oregano
2 cups Arborio rice
4 cups stock (chicken or vegetable)
1 cup grated parmesan cheese
With a pot on medium heat, add chopped onion and garlic to hot oil and butter. Add salt to onions and stir frequently for 15 minutes. Adding salt at this step bring out the water of onions, thus speeding up the caramelization process. Add herbs to the pot. Add mushrooms to the pot and let them cook down for 5 minutes. If you’re choosing to add the boost of flavor from wine, add a glass and let the liquid evaporate. Choose a dry white wine or a simple red wine, like a Cabernet Sauvignon.
After this, add the two cups of Arborio rice to the pot. Arborio is the traditional short grain rice from Italy used in this recipe, but any short grain rice will suffice. Arborio is rich in starch content and this starch with melt down into a creamy dish. Once rice is incorporated, toast the grains on medium-high heat without liquid for 2 minutes. Now add stock, a cup at a time. Stir constantly. This will ensure a very creamy risotto. Cook for 25 minutes or until rice is done and then add grated cheese.
This dish has a fancy reputation, but it is simple to make. It is not heavy and the herbs add a depth of flavor to the dish. However, the herbs also stimulate the sense of smell, which plays a role in romantic arousal.
Tiramisu:
4 egg whites
2 egg yolks
4 cups mascarpone cheese (cream cheese makes an excellent substitute)
1 cup sugar
1 teaspoon vanilla extract
20 ladyfinger pastries or ½ angel food cake
1 ½ cups brewed coffee
1 bar of chocolate
In a large mixing bowl, beat egg whites to a stiff peak. This may take some time, but by the end, the egg whites should resemble a viscous, non-runny foam.
In a separate bowl, add room-temperature mascarpone/cream cheese and sugar, then mix until it reaches a creamy consistency. Add vanilla and egg yolks and mix until fully incorporated. Carefully, add the creamy cheese mixture to the egg whites and fold. Folding is a technique that mixes the two together but keeps the fluffiness of the meringue intact. To do this bring the spatula from the bottom of the bowl to the top with a scooping action. Repeat until the mixture is fully incorporated.
Soak the ladyfingers or ½ inch slices of angel food cake in coffee. Layer the soaked pastry at the bottom of a dish. Add a ½ inch layer of cream. Add shaved chocolate on top. Repeat, for two to three cycles, depending on the dimensions of the dish.
This tiramisu can be served immediately or can be made in advance. Many of the ingredients, including coffee, chocolate and vanilla, have the reputation of being “aphrodisiacs,” meaning their chemical properties stimulate the nervous system. However, according to Dr. Goodell, there is no solid scientific evidence to fully back the claim that these ingredients are a part of Cupid’s arsenal.
