I’M betting that billions are made annually on “performance enhancers.” Extracts from herbs and foods that are supposedly beneficial down there fly off the shelves of drug and health stores the world over.
But these things are probably as old as time itself. Aphrodisiacs have been consumed throughout the years in vast amounts, so much so that some animals have come close to extinction because of their supposed beneficial effects to one’s libido. The question, though, is…why?!
I am 33 years old. I admit that aphrodisiacs and supplements are not really marketed toward my age group; maybe in a few more decades, hopefully never. But the obsession of men—and maybe some women—with these “love food and drugs” got me curious. Is there truth to them? Are these foods, extracts, chemicals as effective as they’re thought out to be? I am no scientist but as a chef, I think I can pretty much judge food and leave the extracts, exotic herbs and dried animals to the experts.
Aphrodisiac foods are not as uncommon as you may think. A bit of research showed me that foods that may be part of our daily diets are considered aphrodisiacs in some places. Foods like chilies, asparagus, basil, oysters, chocolates, strawberries, figs and so on are on the lists of various web sites. Even lettuce was thought of as an aphrodisiac in ancient Egypt. How and why, I can’t really imagine. I never felt anything but healthy when eating lettuce. Who knew?
Of course there are other stuff like ginseng which can be quite difficult to find at your local grocery or deli, but most of these foods are very readily available.
In our local food culture, things like balut and durian also share this reputation for being stimulants. Is it all true?
My section for this month aims to show how these “aphrodisiacs” can be enjoyed not for their supposed effects but simply for the pleasure of eating them.
I do not wish to debate on their effectiveness, although from eating everything I cooked for this issue, I’d say it is all myth. But, hey, with February being the love month, effective or not, enhancing or not, cooking and sharing food with special people might be a more effective way to turn the heat up. Let’s get it on...the cooking, I mean!
BALUT PATÉ
THIS spread is inspired by Dedet Santos of Lechon Degustación. She served us two versions of paté, the balut and bihod. Balut has long been thought of as an aphrodisiac, “pampalakas ng tuhod” as they say. I’ve never been man enough to consume a balut whole so this is the perfect way to enjoy an otherwise difficult swallow.
Ingredients:
4 pcs balut, shelled and hard
white “stone” taken out
1 tbsp chopped garlic
1 tbsp butter
salt and pepper to taste
Procedure:
1. Sauté balut in garlic and butter for a couple of minutes under low fire.
2. Transfer into a food processor and blitz till smooth.
3. For those who are squeamish, pass paté through a strainer and press with a spoon to get rid of unwanted feathers.
4. Serve with sliced baguette.
ASPARAGUS TART
Asparagus might be in the sexy foods list mainly for its shape more than anything. Sexy or not, these spears are easy to get a hold of and take mere moments to cook.
Ingredients:
1 sheet frozen puff pastry
(available at delis and some groceries)
5 to six spears asparagus
a few slices Raclette
grated or shaved parmesan cheese
black pepper
olive oil
Procedure:
1. Slice pastry into a rectangle which will fit asparagus.
2. Pierce pastry with a fork all over to prevent it from rising too much.
3. Place pastry in a tray an bake for a few minutes or until light brown.
4. Place Raclette slices over the pastry and the asparagus on top of the cheese.
5. Continue baking until pastry is golden. The asparagus spears should be perfectly done by then.
6. Serve hot or cold and grate or shave parmesan over the tart, drizzle some olive oil and sprinkle with cracked black pepper just before serving.
BAKED OYSTERS
Oysters are universally accepted as an aphrodisiac. Aphrodite sprang from an oyster shell. Some say oysters resemble female genitalia (really?). Others say that the zinc in oysters improve potency which may be the most logical reason. Whatever it is, oysters are lovely because of their texture and the yummy briny-ness.
Ingredients:
A few dozen oysters, cleaned and shucked
2 tbsp butter
2 tbsp flour
2-3 cups milk
1 cup grated cheese
bacon bits
spinach
caviar
Procedure:
1. To make cheese sauce, melt butter and add flour in a pan to make a roux.
2. Add in milk, whisking constantly to avoid lumps. Simmer for a few minutes to cook off flour and thicken the sauce.
3. Add cheese and bacon and spinach if desired.
4. Spoon some sauce over oysters and bake in the shell until the top is golden and bubbly.
5. If you prefer oysters raw, simply spoon a little caviar over the fresh oysters. I emphasize fresh because less than fresh oysters can poison you.
■ Chef Dino Datu is the editor in chief of Cook Magazine, which is available at National Book Store, 7-Eleven and other reputable bookstores and magazine stands nationwide.
