AARP - Segunda Juventud - Cooking with Cupid

Cooking With Cupid
If the cherub's arrow has been missing its mark, you might try a new strategy.

By Katharine A. Díaz
February/March 2007

Recipes From
the Chefs

Try your hand at these delicious recipes—courtesy of Espartaco and Dunia Borga:

Chicken with Cheese and Pepper

Toasted Pound Cake with Dulce de Leche, Toasted Pecans, and Raspberries

Whether your loved one is tried-and-true or new, take a tip from chefs Espartaco (“Taco”) and Dunia Borga: food is a sure way to someone’s heart. The husband-and-wife team, owners of La Duni Latin Cafe and La Duni Kitchen & Baking Studio in the Dallas area, know this from experience.

While the two were dating, and before she knew Espartaco was a chef and restaurateur, Dunia invited him for dinner. She served overcooked steak with A1 Sauce. When his turn came to prepare a meal for her, Espartaco, a native of Spain, made veal medallions with plum sauce, a potato galette, fresh baby carrots, and asparagus.

Soon the Colombian-born Dunia was doing the impressing as a top-notch pastry chef. “He loves chocolate,” she says, “so I created my Venezuelan triple chocolate truffle cake just for him.” It’s become a restaurant favorite.

The couple agree that cooking for someone special is very sensual because it intensifies all the senses. To help you aim Cupid’s arrow straight this Valentine’s Day, the Borgas offer simple recipes for a sumptuous chicken dish (which can be transformed for vegetarians) and a decadent dessert.

Return to Top