FRESH FACTS – FOR RELEASE THE WEEK OF FEB. 9, 2008 – FEB. 16, 2008

 

           

 

Looking to woo and win the object of your affections this Valentine’s Day using your culinary prowess?  The key to succeeding, says Chef Gisele Perez, is “nibbling – creating an intimate aphrodisiacal meal of luxurious, luscious foods and tactile sensuous treats that you can feed each other.”

 

As owner of Small Pleasures Fine Catering in Hollywood (www.smallpleasurescatering.com), Perez has created intimate menus for some of the entertainment industry’s biggest stars, but says anyone with a little advance planning can create the same gourmet star treatment in their own home.  “Personally, I love to eat a little bit of a lot of choices” admits Perez, “ so I recommend designing your menu around finger foods that have lots of color and texture – after all, we do eat with our eyes!”

 

 The New Orleans native admits to a fondness for seafood, one of many foods with aphrodisiac qualities “Seafood comes up a lot when we research foods in the aphrodisiac category” says Perez.  “And the other side of aphrodisiacs is the fact that these foods are also high in nutrition.”

 

“Champagne is the elixir of romance and goes well with virtually any food” notes Perez.  For starters, she suggests an intimate appetizer menu featuring ASPARAGUS tips with Saffron aioli (“ASPARAGUS” has a long history of aphrodisiacal qualities”)’ Twice baked BABY YUKON GOLD POTATOES with truffle oil and a shave of white truffle; and baby PORTOBELLO MUSHROOMS stuffed with Crabmeat.

 

For the main course, enjoy Steamed Mussels with sweet GINGER and TOMATO (originally called love APPLES) salsa; GINGER-soy marinated seared ahi garnished with golden caviar on brioche toast; and baby lobster tail and jumbo shrimp with drawn butter; and Crostini of rare sliced filet of beef with Caramelized ONION and blue cheese.

 

For dessert, individual pots of vanilla crème brulee, Sharffenberger Chocolate (one of the most revered aphrodisiacs throughout history) fondue with large STRAWBERRIES and GRAPES; and dark chocolate truffles with BLACK CURRANT cream concludes the sensuous feast.

 

 

 

 

 

 

 

 

 

 

 

                                                                                                                                             Page 2

  

FRUITS

 

Prices are decreasing on PEACHES from Chilean growers as their summer season heats up. Enjoy them peeled and sliced over pancakes or waffles or grill in butter as a side dish for fried chicken.

 

NECTARINES, BING CHERRIES and both RED and BLACK PLUMS from Chile are also excellent values in the weeks ahead, thanks to plentiful supply.

 

New crop APRICOTS are in good supply at moderate prices.  Peel, remove the pit, stuff with goat cheese and crushed PISTACHIOS as an appetizer serving.

 

ROMA TOMATOES are holding steady at very economical prices. Cut into quarters and enjoy with a scoop of cottage cheese and chopped fresh PARSLEY for a quick low-calorie lunch.

 

Fresh GINGER is in steady supply; grate as a delicious addition to your favorite cole slaw recipe. Recent studies indicate this zesty root may help prevent ovarian cancer.

 

RUBY RED GRAPEFRUIT from Texas orchards is the best CITRUS FRUIT value this week.  Look for a good selection of more exotic CITRUS choices such as BLOOD ORANGES, ORO BLANCOS, PUMELLOS, MEYER LEMONS and KUMQUATS as Chinese New Year approaches. NAVEL ORANGES and SATSUMA TANGERINES also continue in plentiful supply at very affordable prices, so stock up on some liquid Vitamin C!

 

Best values on LIMES and LEMONS are by the prepackaged bag.

 

Quality is very good and prices continue moderate on HASS AVOCADOS, delicious sliced atop hamburgers or used as a filling for breakfast omelet’s.

 

KIWIFRUIT are abundant, with prices decreasing.

 

DATES make a great naturally sweet-after school snack for kids. Remove the pit and stuff with cream cheese, PEANUT butter or softened cheddar cheese.

 

 

 

 

 

 

 

 

 

 

                                                                                                                                          Page 3

 

 

VEGETABLES

 

ICEBERG LETTUCE is one of the most economical VEGETABLE selections available this week and a prime choice for making dinner salads.

 

Other salad bases in steady supply include SPINACH, GREEN CABBAGE, RADDICHIO, RED LEAF, GREEN LEAF and  ROMAINE LETTUCES.

 

Salad toppings in plentiful supply include GREEN ONIONS, JICAMA, CARROTS, CUCUMBERS, CELERY, SPROUTS, CACTUS LEAVES, ENOKI MUSHROOMS and RADISHES.

 

CAULIFLOWER prices are decreasing thanks to plentiful supply of this side-dish staple which is delicious steamed and served with cheese sauce or browned butter.

 

GREEN BEANS, one of the best and most versatile sources of dietary fiber, are in steady supply at moderate prices.  Steam and toss with vinaigrette dressing, tuna, hard-boiled eggs, diced ONIONS and fresh HERBS for a quick salad offering.

 

HARDSHELL SQUASH continues in plentiful supply at very reasonable prices, including TABLE QUEEN, BUTTERNUT and SPAGHETTI SQUASH varieties.

 

Both CHAYOTE and ZUCCHINI are two soft-shell SQUASH varieties in steady supply at very reasonable prices.

 

RED ROSE POTATOES are an excellent value and a favorite for roasting or boiling to use in POTATO salad.

 

DAIKON RADISH is among the most economical stir-fry ingredient available this week.

 

FLORAL

 

Cut ROSES are a favorite for many looking for a floral Valentine, along with CARNATIONS, MINATURE CARNATIONS, DAFFODILS, LILIES, DAISIES, TULIPS and ASTERS.  ORCHIDS, ANTHURIUM, MINIATURE ROSES, MUMS, TULIPS and VIOLETS are among the best choices in blooming potted plants.

 

                                                                             ###