GOOD
TASTES
Two FOR Two
By Marlene Sorosky
W
HEN AN INTIMATE SENTIMENTAL OCCASION ARISES,
or when you feel the need to create one, consider one of these amorous
menus. Through the ages certain foods have been associated with aphro-
disiac qualities. In Greek mythology, chocolate, onions, garlic, tomatoes and cheese
were all believed to exude lust-inducing properties. Not being one to argue with the
gods, I've included here dishes that incorporate myth with reality.
In the first menu, onions flavor a sunset-tinged soup of red-peppers and carrots,
topped with crisp heart-shaped croutons. Tender fillets of beef are pocketed with a tangy
tomato chutney that's redolent with garlic, and capped with a delectable sprinkling of
creamy blue cheese. Crisp oven-roasted potatoes and zucchini with crunchy walnuts
round out this sensual repast. For dessert, heavenly Candlelight Chocolate Souffles
are guaranteed to sail your lover into waves of passion.
MENU
Red Bell Pepper
and Carrot Soup with
Curry Toast Hearts
Fillets of Beef with
Tomato Chutney
and Blue Cheese
Roasted Red Skin
Potatoes
with Rosemary
The romantic motif is repeated in the second menu with a chicken entree laced with
Zucchini with Walnuts
ribbons of leeks, carrots and zucchini. Bound together with a splash of cream, this mix-
Candlelight Chocolate
Souffles
ture is heaped on hominy or polenta hearts. The idea for shaping hominy (also known
as grits) into hearts comes from food styl-
ist Rita Calvert, who hails from North Car-
olina and is more familiar with this
Southern staple than I. The results are
spectacular, and I have since become a
PHO TOG RA PH ED BY DE BORA H MAZZOLE NI. FOOD STYLIN G BY R I TA CALV E RT
hominy convert, even preferring them to
their Italian cousin, polenta. A fitting part-
ner for this substantial main dish is a sim-
ple salad of crisp greens and tomatoes
(also called "love apples"), heightened with
a refreshing splash of V-8 Vinaigrette.
For some, chocolate may be the ulti-
mate fantasy dessert. But for others, a
scoop of ice cream buried under a moun-
tain of billowy meringue and served on a
ruby-red raspberry sauce is sheer bliss.
So soften the music, dim the light, pour
the champagne, and lift your glass to
Aphrodite, the watchful goddess of lovers.
STYLE • JAN 1 /AIRY/ FEIFIR1 /AIRY 1994
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