Monday July 15, 2013
by MK Burnell
Ginger is one of those amazing spices that many people overlook simply because they don't realize its potential. It's inexpensive and easy to pick up fresh ginger root at your local marketplace, but back in the early days of international trade, ginger was one of the most precious and sought-after herbs in the world.
The reason for ginger's enduring popularity is not only the strong burst of warm, invigorating flavor it brings to a dish, but also its medicinal properties. Traditional Chinese and Ayurvedic Indian medicine considered ginger to be a deeply healing, spiritually powerful herb. To this day, it's used in more than half of all traditional herbal remedies. But what we love most about ginger is, of course, its reputation as a powerful aphrodisiac.
Ginger is widely known to boost circulation, appetite and energy, as well as balancing hormones and cleansing the system of toxins - a recipe for good sexual health.
You can use ginger to create indulgent baked goods, luscious savory soups, invigorating poultry, seafood or vegetable entrees, and even sparkling cocktails or hot beverages. Get creative! Here's a couple of our favorite uses for this potent little root.
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Posted by terry dagrosa at 11:11AM on July 15 in cooking with spices
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Thursday January 20, 2011
Valentine's Day is just around the corner. Will you make reservations
at your favorite restaurant or do you prefer to share a more intimate romantic
meal at home? If you are planning a Seduction Meal at your place but aren't sure what to whip up, here are a few cookbooks for culinary inspiration. TIP: Never cook a meal for the first time on a special night such as this. Always prepare a dish or menu that you know or practice your meal before the big night. You want to be relaxed and confident, not nervous about whether or not the meal will turn out just right. 1. Seduction & Spice by Rudi Sodamin
you can find this book it is worth the search. A beautifully designed
book with 130 splendid recipes - this is part of my cookbook
collection and one that people always want to pick up and fondle given its red suede cover. Here are two impressive reviews from from Amazon.com, need I say more?
"In Seduction and Spice, Rudi Sodamin will intoxicate you with
delectable aphrodisiacs 2. The New InterCourses: An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge
that will have you scurrying from the kitchen to
do, rejoice and indulge in the world of Aphrodite and
--Jacques Pépin, chef, book author, and host of
Jacques Pépin's Kitchen: Encore with Claudine on PBS
"Seduction and Spice
reminds us that when it comes to sexuality,
taste is just as important
as our other senses. Rudi Sodamin's aphrodisiac recipes
will take you to
sensual new heights!"--Sirio Maccioni, owner of Le Cirque 2000
part of my cookbook library, I love the design, photography, format and the carefully
selected recipes all with a slant on cooking with aphrodisiacs.
From Amazon.com: While the jury's out on which foods, if any, are true aphrodisiacs, the
authors contend that "anyone who has served an elaborate candlelit meal,
painstakingly prepared with love, knows the potential power of food."
The newly expanded and revised edition of this 1997 cookbook features a
bevy of recipes that may win the heart of that special someone. Ranging
from simple Strawberries Drenched in Honeyed Cream to the more elaborate
Orange Blossom Panna Cotta and Grilled Vietnamese Gingered Beef Rolls,
lovers of all stripes are sure to discover a new favorite.
3. The Seduction Cookbook
by Diane Brown
From Amazon.com: In The Seduction Cookbook, author Diane Brown offers much more
than romantic recipe secrets. She teaches how to heighten passion
through appetizing anticipation, and shares tempting techniques for
preparing and serving her creations.
Inside you'll find
appetizers that will induce a little "fork-play" such as Chile Lime
Shrimp; Rocket Salad with Black Mission Figs; and Ahi Tuna Ceviche with
Advocado. Erotic entrees include Scallops with Asparagus and Ginger
Beurre Blance and Sausages in Red Wine. And if you make it to dessert,
try replacing low-carb with "low-garb" by enjoying the sweet sensation
of Strawberries Stuffed with Mascarpone Cheese and Dark Chocolate or
Poached Pears in Cardamom Syrup, among many others.
4. Booty Food by Jacqui Malouf
The title is a long one: Booty Food: A Date By Date, Nibble by Nibble,
Course by Course Guide to Cultivating Love and Passion Through Food. And
that it is. From your first date to every phase of your relationship,
Jacqui has put together an alluring collection of recipes sure to win his /or her heart. I
loved reading this cookbook as much as trying the recipes--Jacqui is a
total treat and very very funny! A must have book for your collection. From Amazon.com:
Sex and the City's Carrie Bradshaw cooked, and wrote a cookbook, this
might be it.
"Booty Food will be your `one-stop shopping' to fulfill every sensual need...and the recipes are great too!"
5. The Loin King by Ryan O'Horn
-- Bobby Flay, Food Network
"Food Network star Malouf's tasty tome is a Valentine's Day-ready ode to appetizing aphrodisiacs."
-- Entertainment Weekly
"When it comes to a hot time in the kitchen, Jacqui is the Queen of Booty Duty!"
-- Al Roker, NBC Today Show
Here we have "366 sexy and uplifting aphrodisiacs to answer the call of
the wild" From Amazon.com: The only thing better than sex is, well, more
sex--and The Loin King makes sure everyone is ready to answer the call
of the wild when it comes. Featuring the most popular libido enhancers
devised by man (and woman), this engaging and enlightening little volume
is a racy ride through the bedrooms of history. From the ancient Aztec
avocado cure to Lord Byron's poetic plate of vermicelli, you will learn
all you need to know about aphrodisiacs, past and present. No matter
what your pleasure, you will find the concoction you need to spice up
your sex life.
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Wednesday October 10, 2007
There are many varieties of gourmet salts to aid in your culinary seduction. The best salts are mined from seawater and evaporated in the sun, imparting more flavor and enhancement to your gourmet creations.
On a recent shopping excursion I discovered the beautifully designed packaging of Victoria Taylor's Seasonings and decided to experiment with a few different salts. The three salts I carried home include: Australian Flake Salt, Celtic Sea Salt and Anglesey Sea Salt. I absolutely LOVE the Australian Flake Salt.
When I got home I ventured over to Victoria's web site to learn some more. You can purchase sea salt and other exotic seasoning as well as sampling kits such as the Culinary Salts of the World Gift Set on her site. I recommend experimenting with salts and moving away from common table salt as soon as you dare for a more exotic cooking experience. I learned that most gourmet salts are best used as finishing salts at the end of cooking. Here is the information I found.
Australian Flake Salt - The brine that is the source of this salt comes from the Murray River, fed by the Australian Alps. When harvested in their natural form, the salt flakes retain trace minerals giving them a pinkish color. This salt has a delicate texture that comes from the fluffy crystals that are reminiscent of snowflakes. Use this to "finish" a recipe by crumbling the delicate crystals between your fingers to provide a finishing touch that will add a wonderful dimension to any dish.
Celtic Sea Salt - Praised by culinary professionals for its flavor and quality and by health professionals for its unrefined purity and naturally occurring minerals. Celtic Sea Salt is a product of natural crystallization of the ocean waters near Brittany, France. Use Celtic Sea Salt for finishing and baking.
Anglesey Sea Salt--The saltiest of the three, this crystallized salt from the Isle of Anglesey is a gourmet finishing salt from the cleanest ocean water off the west coast of Wales, UK. Anglesey Sea Salt has a soft, flaky texture and retains many trace minerals and elements important for good health.
I will use these salts in upcoming recipes and hope to learn the delicate intricacies and characteristics of each. I've already tried the Australian Flake Salt--I poured some olive oil on plate, sprinkled some Australian Flake Salt and Crushed Red Pepper Flakes over the oil, brought out a fresh baguette to dip into the oil. There were four of us--we tore small pieces from the loaf of bread and dipped right in. Everyone loved it!
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Posted by terry dagrosa at 01:30PM on October 10 in cooking with spices
, great gifts
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