The love hormone

After The Destiny Thief, I read The Genius of Birds by Jennifer Ackerman, who still lives in the C'ville area as far as I know. It's a fascinating exploration of the high intelligence of birds displayed in areas such as navigation, bird song, use of tools, and even art. If you want to see an incredible example of a bird's problem-solving skills, check out this video of a New Caledonian crow (nicknamed "007") working quickly through the 8 stages required to get a piece of food out of a narrow tube.

In one chapter, Ackerman discusses the brain circuitry involved in controlling birds' social behavior, which is very similar to what's going on in our brains. The neurons that form the circuits are controlled by molecules called nonapeptides, including oxytocin, which is sometimes called the love or cuddle hormone, because it is released in our brains when we bond socially or snuggle up (dogs work, too). One research study showed that food sharing among wild chimpanzees raises oxytocin levels more than grooming does. Ackerman saw that as "evidence, perhaps, for the truth of the maxim 'The way to your lover's heart is through her stomach.'"

I loved that, of course, given my own history of wooing Mom with spaghetti alla carbonara and other tasty things beginning when we first met in college. Remember that when you all meet the person of your dreams.

Steak Diane

Adapted from Katie Workman, from the Winston-Salem Journal

Steaks
2 6-ounce New York strip steaks, about 1-inch thick
Sunflower, canola, or vegetable oil
kosher salt
freshly ground black pepper

Sauce
2 tablespoons red wine
2 tablespoons brandy or cognac
1 tablespoon (15 grams) Dijon mustard
1 tablespoon (15 grams) Worcestershire sauce
2 tablespoons (28 grams) unsalted butter
1 large shallot, minced (~½ cup)
1 tablespoon minced fresh parsley

    1. For the steaks: Place a rack in the center of the oven, and heat to 425 degrees. Place a 10-inch heavy-duty stainless steel or cast iron skillet over medium heat until hot, about 4 minutes.
    2. Meanwhile, oil the steaks, and season well with salt and pepper, on both sides. Place the steaks in the hot skillet, pressing down firmly. Increase the heat to medium-high, and cook, without moving, until the steaks have a well-browned crust, about 2 minutes. Flip the steaks, press down firmly, and cook until the other sides also have a well-browned crust, about 2 minutes. Transfer the skillet to the oven. Roast until the steaks are done to your liking, about 3 to 6 minutes depending on the thickness of the steaks and your desired degree of doneness (125–130 degrees on an instant-read thermometer for medium-rare [preferably]; 135–140 degrees for medium; anything more than that is an abomination if you’re cooking a quality piece of meat). Transfer the steaks to a plate, and tent loosely with foil to keep warm.
    3. For the sauce: While the steaks are cooking, in a small bowl, whisk together the wine, brandy or cognac, mustard, and Worcestershire.
    4. When the steaks are out of the oven, melt the butter in the same skillet (don't forget the handle is hot) you cooked the steaks in over medium heat. Sauté the shallots until softened and golden brown, about 2 minutes. Add the mustard mixture (off heat if you have an open flame), and cook until reduced a bit, about 2 minutes. While the sauce is reducing, scrape up all the little browned bits (fond) on the bottom of the pan. Add the juices that have accumulated around the resting steaks and cook for another minute. Off heat, stir in the parsley. Plate the steaks, and serve with plenty of the sauce drizzled on top. A piece of crusty bread is in order to mop up the leftover sauce. Serves 2.

French Potato Salad

Adapted from The Quick Recipe (2003) by the Editors of Cook's Illustrated Magazine

2 pounds small (~2 inches in diameter) red potatoes, preferably organic
6 cups (1,415 grams) cold water
2 tablespoons fine sea salt
1 medium garlic clove, peeled and threaded on a skewer
1 medium shallot, sliced thin
1½ tablespoons white wine vinegar or white balsamic vinegar
2 teaspoons (10 grams) Dijon mustard
¼ cup (53 grams) extra-virgin olive oil
½ teaspoon freshly ground black pepper
1 tablespoon minced fresh parsley leaves

    1. Scrub the potatoes, then slice them ¼-inch thick. Place the potato slices, water, and salt in a large saucepan (at least 4 quarts) or stockpot. Bring to a boil over high heat. Reduce the heat to maintain a steady simmer (a notch or two above medium). Lower the garlic on the skewer into the simmering water and blanch for 45 seconds; run the garlic under cold water for a few seconds to stop the cooking. Continue simmering the potatoes until they are tender but still firm (a thin paring knife will slide through the center of a potato with no resistance), about 5 minutes. When the potatoes are just about done, scoop ¼ cup (a 2-ounce ladleful) of the cooking water into a large serving bowl. Drain the potatoes, then arrange them in a single layer on an 18-by-13-inch half sheet pan.
    2. Mince or press the blanched garlic. Add to the serving bowl along with the shallot, vinegar, mustard, oil, and pepper. Whisk until well combined. Drizzle evenly over the warm potatoes. Let stand for 10 minutes.
    3. Transfer the potatoes and all of the dressing back into the serving bowl. Gently stir in the parsley. Serves 6 as a side dish.