Subject: Asparagus and Prosciutto Rolls
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 05 2002 - 16:33:00 EST
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F O O D F U N N Y
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Reader Anita Boyd is a brave soul to send us this true food funny:
With this mad cow disease hitting the media, I decided to take caution
when ordering beef. So, a friend and I decided to order pizza one
night. I asked if she wanted wings also, but stopped and said, "Oh
wait. We don't know what kind of meat they have on their wings." My
friend just looked at me, "What do you mean?" "Well," I said, "they
could be buffalo wings or chicken wings." My friend (the good sport
that she is) said she would call and ask for me. I told her no that I
would do it. So I called the pizza place and simply asked, "First, I
need to know what kind of meat is on your wings." The guy on the line
was quiet and slowly stated, "Um, chicken." I thanked him and placed
the order. My friend was waiting patiently, but finally said, "Anita,
when have you ever heard of a cow or a buffalo with wings?" Needless
to say, she had to explain the fact that "Buffalo Wings" was just a
title they used for a certain kind of wings, but that all wings are
chicken.
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T O D A Y ' S R E C I P E
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This week I offer up a provocative assortment of dishes for two in
time for Valentine's Day. Each dish features one or more alleged
aphrodisiacs, and even if you don't believe in the romance-inducing
powers of such foods, it can't hurt to try; if they don't have the
desired effect, you can always fake it.
Some aphrodisiac foods gained their reputations based on their
resemblance to certain portions of the human anatomy, and asparagus
is probably the most obvious of these. Use your fingers to feed this
appetizer to your lover and see where it leads.
All recipes this week are adapted from "InterCourses: An Aphrodisiac
Cookbook" by Martha Hopkins and Randall Lockridge (Terrace
Publishing, 1997), available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0965327507/worldwiderecipes
Asparagus and Prosciutto Rolls
3 Tbs (45 ml) goat cheese or cream cheese
3 thin slices prosciutto, cut in half crosswise
12 stalks asparagus, steamed until tender
3 Tbs cup (45 ml) extra-virgin olive oil
1 Tbs (15 ml) balsamic or red wine vinegar
1 Tbs (15 ml) chopped fresh chives
1/2 tsp (2 ml) Dijon mustard
Salt and freshly ground pepper to taste
Spread the goat cheese on the prosciutto and roll two stalks of
asparagus in each half piece of prosciutto. Whisk together the
remaining ingredients and drizzle over the rolls. Serve chilled or at
room temperature. Serves 2.
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