The Birth of Aphrodite

Birth of Venus, by Sandro Botticelli, c. 1484-86

Botticelli's Birth of Venus is my favorite painting from the Italian Renaissance. Venus, in all her naked glory, is depicted riding to shore on a scallop shell and sea foam, being blown by Zephyrus (who is carrying the nymph Chloris) to be greeted by Pomona, the goddess of Spring. Venus's beauty was so great that wherever she stepped flowers would bloom and sand would turn to grass. Impressive! Venus embodies love, beauty, sex, fertility and prosperity in Roman mythology. She is also known as Aphrodite, the Greek goddess of love, beauty, pleasure, and procreation. But do you know the story of her birth?

According to Hesiod's poem, Theogony, Gaia was the primal Greek Mother Goddess, creator of the Earth and all the Universe. Gaia created and married Uranus (primal Greek God of the sky) and had many children. Some of the children became the Titans, three were cyclopes, and three were monsters known as "hecatonchires" (which had 100 arms and 50 heads each), some became giants, and the youngest child, a Titan, was named Cronus. Uranus could not bear the sight of his hideous children, specifically the cyclopes and hecatonchires, and hid them away in the bowels of the earth. Well, Gaia wasn't too happy with this and set out for revenge. She created a flint sickle and with the help of Cronus set up a trap. As Uranus was coming to join Gaia, Cronos castrated him and threw his "stuff" into the sea. The sea began to bubble and foam "from the immortal flesh" and "with it a girl grew." Yes, it was Aphrodite, whose name means "risen from the foam." Wow and gross! That would make an interesting family tree!

Anyway, it was the birth of Aphrodite/Venus gliding on a scallop shell that has given scallops their aphrodisiac reputation. In fact, scallops are believed to raise sexual hormones in men and women, and have the ability to elevate moods! Check and check! This exquisite recipe, from Chef Eric Brenner, for "Seared Scallops, Saffron Risotto and Beurre Blanc" is the perfect Valentine meal! Luscious sweet scallops, served on a bed of creamy saffron risotto, and a generous drizzle of the best damn beurre blanc I've ever tasted is sexy, elegant, and extremely romantic! In addition, you will need to enlist the help of your mate to stir the risotto while you finish the rest! Cooking together is sexy! So, light the candles, pour some wine, and let the pleasure begin!   

Seared Scallops, Saffron Risotto and Beurre Blanc

Serves 4 (I have halved this recipe with great success, if you prefer dinner for two!)

Ingredients:
For the Beurre Blanc
1 lemon
1 bay leaf
1 shallot, minced
2 tablespoons plus 2 teaspoons white wine
2 tablespoons white vinegar
1/4 cup heavy cream
1/4 pound (8 tablespoons) butter, softened

For the Saffron Risotto
1 pinch saffron
2 quarts chicken stock
2 tablespoons butter, divided
1/4 cup minced shallots
2 cups Arborio rice
1/2 cup white wine
1/4 cup fresh peas
Kosher salt and pepper, to taste

For the Scallops
12 dry-packed sea scallops
Kosher salt
3 tablespoons olive oil

Directions:

Remove and discard the side muscle from the scallops. Set the scallops on a paper towel and allow to come to room temperature while you make the beurre blanc and risotto.

For the Beurre Blanc

Remove the zest from the lemon with a vegetable peeler and place in a small saucepan. Add the juice of the lemon. Place the bay leaf, shallot, wine and vinegar in the saucepan and reduce by half. Add the cream and reduce to less than 1/4 cup. Remove from the heat, strain into another small pan and gradually whisk in the softened butter. Don't let the sauce go over 130 degrees. Do no try to reheat or refrigerate the sauce. (Sounds tricky, but it's not. You can do it!)

For the Saffron Risotto

In a saucepan, combine the saffron and chicken stock and set over low heat until almost simmering. In a medium saucepot, melt 1 tablespoon butter. Add the shallots and saute until translucent. Add the rice and saute until lightly toasted, but not browned. Add the white wine and cook, stirring, until evaporated. Slowly incorporate the chicken stock a few ladles at a time, stirring constantly, until reduced and the rice is tender. (This can take anywhere from 25-40 minutes. Taste, taste, taste!) When tender, fold in the remaining tablespoon of butter with a rubber spatula. Fold in the peas and season to taste with salt and pepper. Serve right away.

For the Scallops

Just before you think your risotto is almost ready, lightly season one side of the scallops with the salt. Heat a heavy skillet until it is screaming hot. (I use my cast iron pan!) Add the 3 tablespoons olive oil. When the oil begins to "dance" (just before smoking), place the scallops in the pan salt-side down. Cook until the scallops begin to caramelize, just a couple minutes. Flip the scallops and immediately remove the pan from the heat. The heat of the pan will cook the scallops through in about 3 to 4 minutes. 

To Plate

Place a 1/2-3/4 cup risotto onto each serving plate. Top each with three scallops. Spoon the sauce around the perimeter of each plate.

Recipe slightly adapted from Chef Eric Brenner.

"Excuse me while I powder my nose!"

"Excuse me while I powder my nose" is such a girly saying dating back to the 1930s, evoking images of speakeasies, jazz/swing, and "The Golden Age Of Hollywood." However, this was the time of "The Great Depression," when people were broke, and movies and radio were the most common past-times in an attempt to escape the grim realities of life. Well, I'm glad those days are over - I hope!  With that said, there is nothing depressing, or more girly, than these adorable "Powder Puffs" from Laura Calder of French Food at Home. They would be great with a civilized cup of tea, with coffee for a special breakfast, or just an indulgent anytime treat! Believe me, they taste as lovely as they look!

Powder Puffs

Makes about 12 cakes

Ingredients:

1/2 cup flour

1/2 cup cornstarch

3/4 teaspoon cream of tartar

1/2 teaspoon baking soda

3 eggs, separated

3/4 cup sugar

1/2 cup or more raspberry jam (or whatever jam you prefer)

3/4 cup whipping cream, whipped with vanilla and some powdered sugar

Powdered sugar, to dust tops

Directions:

Heat the oven to 425 degrees, and line a baking sheet with parchment paper or nonstick silicone mats (e.g., Silpat). Combine the flour, cornstarch, cream of tartar, and baking soda, set aside. Beat the egg whites to soft peaks and beat in the sugar a spoonful at a time to make a stiff meringue. Whisk in the yolks one at a time. Sift the dry ingredients over the meringue and gently fold them in with a spatula. (Do not stir!)

Drop the batter, using 2 spoons, into 2 tablespoon mounds, spaced well apart, on the baking sheet. (I do 6 at a time.) Bake until well risen, lightly golden, and cooked through, about 7 minutes. Cool on racks.

Spread the flat side of one cake with jam, top with some whipped cream, and then sandwich with another cake. Continue with the rest. Let them sit an hour or so to soften and meld before serving. (If you can wait! Although, if you refrigerate them overnight, they are DIVINE!) Dust with powdered sugar, if you like, then eat them right away!

This recipe is also printed in Laura Calder's, Dinner Chez Moi, but renamed "Jam Yo-yos."

Mon Petit Chou

"Mon petit chou" (pronounced maw puh-tee shoo) is a French term of endearment which literally translates to "my little cabbage." At first you may think, "Gee, thanks..." However, the term chou (or choux, if plural) has a double meaning routed in the pastry world, chou referring to "chou a la creme" or cream puff! Ah, that's way better than being called a cabbage! Anyway, this brings us to "pate a choux" or choux pastry. Choux pastry is loosely regarded as being created in France by Chef Panterelli in 1540, who came with Catherine de Medici of Florence in 1533, upon her marriage to the future King Henry II of France. Over the years, the original recipe evolved, as well as it's name, from "pate a Panterelli" to "pate a Popelini," to "pate a Popelin" (which were cakes made in the Middle Ages and shaped as woman's breasts! Scandaleux!), and finally to "pate a choux." So, what is it? Basically, choux pastry is a twice cooked dough with high moisture that creates steam when baked, thus puffing up to create a crisp outer shell and hollow interior that's perfect for filling!

If you have never made choux pastry, I am about to change your life forever! This magical dough, which contains only four common ingredients (water, butter, flour, and eggs), is shockingly easy to make and takes mere minutes! It is the basis for eclairs, profiteroles (little buns that look like tiny cabbages, hence the name), stacked with caramel for "croquembouche," shaped into a ring and filled with praline cream for "Paris-Brest," the basis for "St. Honore cake," and fried to make beignets and even churros. If that's not enough, because choux pastry doesn't contain sugar, you can easily fill them with savory ingredients as well, like chicken or seafood salad, ham or prociutto and cheese, scrambled eggs and herbs, steak and bearnaise, or even mix in a little cheese before baking and you've got "gougeres!" The combinations are endless, and it all starts with this one simple dough! This recipe for "Profiteroles" will delight any "mon petit chou" and are perfect for Valentine's Day! Just don't let them know how easy it was!

Profiteroles (Choux Pastry Buns with Pastry Cream and Chocolate Ganache)

Makes about 50, depending on the size. 

*For larger shells for steak, etc., drop by large spoonfuls and bake at 400 for about 45 minutes.

Ingredients:

For the Pate a Choux

1 cup water

1 stick (8 tablespoons) butter

1 cup flour (I add 1/2 teaspoon salt to the flour, but it is optional and not traditional.)

4 eggs

For the Pastry Cream

1 recipe Creme Patissiere (Which can be made days in advance! or if you're lazy, fill with ice cream.)

For the Chocolate Ganache Glaze (Can be made days in advance!)

4 ounces semi sweet chocolate chips

1/2 cup heavy cream

1 tablespoon light corn syrup

Directions:

For the Pate a Choux

In a medium saucepan, boil the water and the butter.

Bring to a simmer and stir in the flour, about 1/4 cup at a time, stirring vigorously with a wooden spoon.

The mixture will become a big ball. Remove from the heat and allow to cool to room temperature.

Preheat your oven to 375 degrees.

Transfer the blob to the bowl of a stand mixer, or large mixing bowl. Starting with the lowest setting, beat in the eggs, one at a time.

Don't add the next egg until the previous one has been incorporated. Beat until smooth and velvety.

Line a cookie sheet with parchment paper or a Silpat mat. 

Using a pastry bag or two spoons, pipe or drop approximately 1" balls onto the sheet.

Using your finger dipped into a little milk, pat down the tips from piping, if necessary.

Bake for 25-30 minutes, or until medium-golden brown and dry on the outside. (You need to keep an eye on them, and can check to make sure they are fully cooked by cutting one open.) When done, remove to a cooling rack and allow to cool completely.

(Some people recommend piercing each one with a skewer or toothpick to allow steam to escape.) Once cooled, they can be stored in an airtight container until ready to be filled.

For the Chocolate Ganache Glaze

Place the chocolate chips in a medium bowl. In a small saucepan heat the cream to a simmer. Remove from the heat and stir in the corn syrup. Pour over the chocolate chips and mix until smooth. The sauce can be made ahead, covered and refrigerated, and gently reheated before using.

Final Assembly (*Assemble only as many as you plan to eat that day. Any remaining ingredients can be stored separately for a second round of indulgence!)

Using a pastry bag with a round tip, poke the tip into the side of each cream puff and pipe in enough pastry cream to fill the hollow center.

If you don't own a pastry bag, you can make a partial horizontal cut with a knife and spoon in some pastry cream. Just remember to hold the cut together when dunking into the glaze.

Holding each cream puff securely with your fingers, dunk and twist the top of each one into the chocolate ganache glaze to coat and set aside until ready to be served.

Voila!

(Mon Petit Chou loves them!)