Lusty Gourmet - Fare for the erotically inclined

[Huntress]

I've been hearing alot about food in various threads lately. Everything from Yankee pot roast to fine chocolates has been mentioned. Perhaps the onset of winter inspires our appetites or thoughts of indoor sports stimulates the desire for luscious fare. Maybe it's a simple oral fixation. <grin>

Whatever the case, I can't think of a better way to start off a lusty interlude than with platter of oysters on the half shell, served with spicy Gremoulata and perfectly iced vodka or gigantic chocolate dipped strawberries accompanied by a bottle of good champagne.

So break out your cookbooks and whet your appetites -- all comers are invited to submit their favorite libidinous recipes and perhaps a tale or two.

~Huntress~

Categories: (please be sure to include at least one in the heading of your post)

Appetizers Soups/Salads Main Courses Side Dishes Desserts

Feel free to include images, descriptive text and, if you find yourself so inclined, perhaps a short story.


E x a m p l e


Mignonette Sauce; courtesy of Sheila Lukins and Julie Rosso

Ingredients:
-----------------

• 3/4 C tarragon vinegar
• 2 T finely chopped shallots
• 1 jalapeno pepper, minced with seeds
• 1 tsp grated lemon zest
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 ripe plum tomato, minced

Stir all the ingredients together in a small bowl. Cover, and chill until ready to serve.

Yield: 1 C

Serve with raw blue point oysters, freshly shucked and presented on a bed of crushed ice. A dry champagne such as Schramsberg Blanc de Noirs or Piper Heidseck Brut is a perfect compliment for this sensuous amusement.
_______________________________________

Please use the above example as a guide for posting your own recipes.

 

[cgraven]

Delectable

Dear Huntress

Oysters on the half shell how delectable, how sensual. Thanks it certainly will improve our winter indoor activities.

C.G.

 

[Roland Gilliad]

Appetizer
To begin, somthing simple, if a bit unganely, is better than somthing complex, Start simple and end simple are two rules of thumb in my book. Potato skin stuffed with all of your favorite things..Or even simpler, Freshly baked rolls with Butter and Fresh, HOME MADE Blueberry Jam...One thing I have found is greatly appriciated by many is when you use things grown or made in the home, Blueberrys grown in a garden, Canned and properly made into a Jam is one of the biggest successes I have ever had.
Soups and Salads
Often this is where many flub, skipping it and opting to go right in for the kill, this is the least intelligent thing you can do. A calm soup, preferably simple, But not overmuch...a Hearty Chicken noodle or Clam Chowder is classic, but if you want somthing exotic go hog wild and make your own concoction, But rule of warning, if you lose your pace at the soup, it can be all over.

Salads, while not popular are sometimes nessicary to a good meal, stick to leafy greens, Iceberg lettuce or somthing from a local market, whatever you prefer. Stick with tasty dressings, Low-Fat and Low-cal do NOT mix here. We are looking for Sensuality not weight watching. However if you must keep your trim figure, A simple Vinegrette, Oil and Vineger, or Italian dressing will do just fine. keep in mind that asking what your partner likes most on salads will help in selecting toppings

Main Courses
This is where evenings can be made or Broken. And it is all about personal tastes.

I myself prefer Finely Grilled T-bone steaks, Seasoned just right, maranated in a good white wine, Worstechire, and a dab of soy sauce (Plus whatever else floats your boat, A little lemon juice has never gone wrong with me) While this might not be considered romantic, it can relax someone immensely, especially if they are steak fans, if not however, The one dish that can never go wrong is Pasta, Angel hair pasta to be exact. And again, It can all be in the sauce. Make it at home if you can, savoury herbs and spices, plus a thing or two of your own addition can set the tone for the evening, plus a shared plate can lead to Lady and the Tramp moments Stay away from meatballs though, they can be ungainly and at times, messy.

If neither of those options float your collective boat, then Watch your partner or mate, and see what they enjoy. I've had dates who just enjoyed a quiet pizza on the deck. And some who enjoy very exotic quiezienz. But I say this now, when all else fails, most love a man who can cook. No matter what the meal, it is the thought that counts more often than not, and make it somthing they really enjoy and you are set. Some suggestions are Salmon, Cod, Beef Tenderloin, A good stirfry, healthy but tasty with lots of spices and sauces. Dont get stingy on the spices.

One of the biggest parts of the meal is the wine. Yes, I said wine. You want a romantic meal? You have to have wine, or at least somthing just as good. I myself Prefer whites, a bit dry and Sweet. If you can find a good vintage, save it for dates like this. If wine is not at your disposal, or you or your mate dislikes Alchahol then go for smoothies. Good fruit smoothies are excellent with ANY Meal. and are usually well accepted as nice and cute if not romantic...(hey, gotta take points where you can get em)

Side Dishes
This can be a nightmare for anyone. Stick with the Basics, Baked potato, Garlic breads, Veggies of some kind. If you feel the need to go all out, Make H'ours Dev'ours (However you spell it) And be prepared to spend ALOT of time.

Dessert
The crowning Glory, Your final achievement. Again, Begin simple and end Simple.
Apple or blueberry Pie, Icecream with a bit of hot fudge and whipped cream, Cheesecake with strawberrys, Dont overdo it, Unless she really likes that final flourish, in that case go find a good cookbook and make the richest desert you can think of....

When all else fails, With chocolate strawberrys, You just cant go wrong.

In short, follow three main rules.

Begin it simple and end it simple, you dont want to rush them head on into a mountain of flavours, it will confuse their senses and make them less apt to pleasures. At least, in my experiance.

Make sure the wine is good, if not wine, then good smoothies.

And Above all, grow as much of it yourself as you can. Nothing, and I mean NOTHING can compare to the taste of somthing you've grown yourself. And anyone can appriciate that..

Well, I hope this has been helpful, Ta!

 

[Huntress]

-- Editorial --

Thank you, CG & Roland for your posts. I feel honored that you chose to participate.

I look forward to your submitting a recipe or two for our mutual pleasure!

~Huntress~

 

[gopher&kitsune]

An attempt at a full erotic meal

Appetizer- Kappa-maki Cucumber roll

2 cups of sushi rice mixed with vinegar
2 sheets of Nori
1/2 cucumber

Cut the cucumber into thin and long sticks.
Put a nori sheet on top of a bamboo mat (makisu).
Spread the sushi rice on top of the nori sheet.
Place the cucumber sticks lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite-sized pieces.
serve cold w/no sauce

I would start with this because it has a cool touch and crisp texture to it but adds a touch of saltiness from the nori to the taste buds to prep them for the night.

Soup/Salad
Asparagus salad with pickled red ginger

12 medium-size asparagus
4 pieces pickled red ginger
Dressing
1 tbs thin Soy sauce
1/4 tsp Ginger juice
1 pinch sugar
1 tbs Sesame oil

Wash the asparagus spears. Peel off the white skin on the lower stem and cut the very end.
Get a steamer hot then steam the spears until barely cooked. They are overcooked if they turn olive. Remove from the steamer drain and let cool to room temp
Mix dressing ingredients in a small bowl. Slice the red ginger into thin slivers about ten minutes before serving
Slice the spears into 2" segments. Place on the serving dish intermingled with the pickled ginger. Pour the dressing over the asparagus and let it sit for a couple of minutes to permeate the salad. Serve at room temp.

The asparagus is a natural aphrodiasic. It helps boost sexual performance and phalic symbolism adds to its quality. The ginger is in the recipe to add that warm tingling sensation that overwhelms a persons body in fourplay.

Main course-
Oven roasted lobster w/sweared foie gras, braised artichokes, wild mushrooms, port and fig jus
2 lobster tails
1 1/2 artichokes
2 (2-ounce) pieces of foie gras
1/2 cups assorted wild mushrooms
1/4 bottle port
2 large figs
1/4 cup chives
1/4 cup thyme
1 garlic clove
1 1/2 pounds butter

Clean artichokes so that you have only the hearts left. Cut each piece into sixths. Cook in lemon water. Dice mushrooms and saute with 2 tablespoons butter, some of the thyme, salt and pepper.

Put port in a pan and reduce by two-thirds; then add fresh figs to port for about 10 minutes and remove. Add fresh black pepper to reduction until you can taste it; then add 1/4 tablespoon of butter.

Melt remainder of butter with rest of thyme and cloves garlic. Season lobster tails with salt and pepper, then add to melted butter and cook for 5 minutes. Sear off the foie gras.

Place artichokes and mushrooms down the middle of the plate. Add poached figs on top. Put lobster down next, then the foie gras. Drizzle the plate with port sauce and serve at once.

Aphrodisiacs a plenty. The steam piping off of the lobster will bring your blood to a boil. The rich taste of dipped in the butter will fill you oral delights. The sweet flavor of the wine and figs pull the whole thing together in all of it's rich overpowering luster.
The foie Gras adds the soft texture like the flesh of a full voluptuous breast... sorry my gender biased that bit.

Side dishes
The fore-mentioned artichokes and mushrooms being one.
Foie Gras and figs being the other dish.

Dessert-
Black Cherry and Kirsch Truffle Desserts
Serves 8

The classic combination of cherries, dark chocolate and nuts in this recipe is simply wonderful.

350g / 12oz black cherries, stoned and chopped (canned may be used)
60ml / 4tbsp kirsch liqueur
5ml / 1tsp almond essence
200g / 7oz quality dark chocolate
175g / 6oz creamed coconut, roughly chopped or grated
100g / 4oz hard (block) vegetarian margarine
200g / 7oz vegetarian almond crunch biscuits
50g / 2oz hazelnuts, roughly chopped

Lightly oil 8 ramekin dishes with a flavour free oil and line with silicone baking parchment.
Place the fresh or canned cherries in a bowl and pour over the kirsch liqueur and almond essence. Leave to marinate for 2 hours.
Melt the chocolate, creamed coconut and margarine together over a gentle heat.
Roughly crush the almond crunch biscuits and stir into the melted mixture with the hazelnuts. Add the marinated fruit and any remaining liquid.
Pour the mixture into the prepared ramekin dishes and lightly smooth the top. Cover and chill for 2 hours.
Turn out the desserts and serve on individual plates

Didn't want to cu this down to 2 because several times over in this night a dessert may be needed... this will be pictured. Truffles.... need I say more.

And to bring the 7th course in- the night cap
Whipped by a hottie

1-can of instant whipped cream(or homemade for thicker quality)

1-bottle of cinnamon shcnapps

1- innie belly button(alternating belly buttons of course)

Take your can of whipped and make a ring around the belly button. Pour a shot/ or a double into the ring and suck it up... Licking away the "glass" afterwards of course. May need to be done quickly depends on the quality of the whipped cream.

Not only is it fun and gets you into a playful temperment but it gives your mouth a hot feeling so the touch is of your tongue and lips are intensified. Don't overdo this part of the evening though... the only sexual depressant of the evening is the alcohol. One or two gives you even heat for the other person to build up in you even more.

1 app- cool and calming
1 salad- sexual and hot(side note: Ginger has an enzym that helps if you managed to pick up something bad)
1 main course- a classic in the sexual realm
2 side dishes- with stimulants in each and part of very complimentary meal(iron chef fans should know this fact)
1 dessert- God that's good
1 slammer- to kick off the fun

I like the idea of simple-but this takes almost the same time. So go for elegant. And if you notice a strong asian theme in the beginning you have to look at who I'm with, Kitsune.

 

[Earthgoddess]

As I am a chef-I would be delighted to present a small piece of a work in progress, my first story. And a short recipe for a fabulous and hearty salad-that feeds two just beautifully.

Salade
Rub one roasted clove of garlic over half of a fresh baguette(toasted), follow with a fresh roma tomato-be sure to allow the soft flesh of the tomato to catch on the crusty edges of the bread. Slice into rough cubes. Toss 2 cups of baby spinach, mache or sweet butter lettuce; with 1/2 cup raspberries,1/4 cup shaved parmesan, and the croutons. Mix together 1/4 cup rice wine vinegar,1/2 cup walnut oil, cracked pepper and sea salt to taste. Toss a few tablespoons with salad. Enjoy!


Food for Thought
The day was winding slowly down as I sat in my office wishing I had already finished my last proposal of the week. My chef’s jacket no longer crisp and white, looked as wilted as the lettuce I had refused earlier; my checked pants were spotted with bittersweet chocolate and the liquor of dozens of oysters. The kitchen was closed, the restaurant empty and quiet.
Now in the late night calm all that loomed ahead was some paperwork.
My next client was beyond difficult-demanding, rude and possessing the most awful palate of any human I had ever had the displeasure of creating for in my life. I pulled my auburn curls loose from the bun I had screwed them into early that morning and shook the tumbling twists out over my shoulders.As a Chef, who caters to a somewhat eccentric clientele, I am used to long
hours and the money is fantastic-but these prima donnas that can’t taste the difference between cat food and albacore tuna irritate me.
I looked over Mrs. Modal’s latest requests and almost dropped the paperwork. She wants a dinner composed of aphrodisiacs; the unpleasant image of her ropy, veined fingers feeding the pool boy made me shudder. Her request was intriguing at the very least and the cost of such a feast would certainly allow me to
complete some of the necessary renovations on my “handyman’s special.”
I was far too busy to have purchased an ancient farm house-with the restaurant thriving and my catering business booming I could not even begin the renovations that would have turned the house into a home. I wanted so badly to scrap this work and head home to a long shower and then to bed. But since the shower wasn’t finished I’d only be heading home to a trickle
of lukewarm water and plaster dust.
I kicked off my clogs and stretched my long legs out onto the desk. All day on my feet, and now a long night of research ahead of me. Where to begin the research for this?
I pursued my texts and then found some wonderful food history books and started to stack them on my desk. The stack grew until I stopped myself-enough reading for a week-I headed out to the bar to hunt for some liquid inspiration. Mmmm, a sweet bottle of a local winery’s berry wine-and some Parmesan crackers to nibble upon.
Not exactly a nutritious dinner, so I head to the walk-in and grab a bowl of fresh raspberries and a slice of Brie. Juggling the plates and the wine I headed to my office. I kicked the door shut behind me, and lay out my picnic. I unbuttoned the jacket and un- tucked my gray tank top. I skimmed the books as I layered crackers with shavings of Brie and fragrant berries. The wine slipped easily down my throat and after an hour or so I
was pleasantly warm and relaxed. The research had gone from dry to far more interesting; maybe it was the wine.
I began to debate the menu choices and memories of my favorite erotic meals crept forth. Despite the reputation of foods such as oysters I realized wistfully that my most passionate meals had been evocative of the men whose bodies had been my inspirations.I had always believed that the fastest way into a man’s soul was through an impeccably prepared meal with me as at least one, if not two courses.
Now I was so busy it had been a very long time since I had catered to my whims.My mind conjured up past lovers and the meals I had shared with them. The sexual tensions intermingling with the ingredients I had used to bewitch their taste buds.
My first lover had been seduced with the foods of his
childhood. Sweet, young Noah-a good Jewish boy, and I had take his mother’s recipes and used them to slowly rip his innocence from him. Almost as easy as shelling an oyster-slipping his hunger for me between the shell of youth and twisting the knife so quickly it slipped apart revealing a smooth pearl.
My youth had made me careless also, too much garlic,coarsely ground matzo instead of fine. Mistakes that I learned from, as I learned to prepare the horseradish and beets he loved with the gefilte fish.
Watching his smile as I presented silky chicken broth, fragrant with parsley, lapping at the globes of the matzo balls. His joy at my work in the kitchen was repaid ten fold. His hands stroking my flesh, my neck and shoulders yielding to his gentle massage. As time passed and I tempted him with halvah and macaroons, my tender breasts were lavished with kisses. His
mouth nibbling and suckling at me until my come cries made him blush.
Eventually, my virginity was lost after hours of kisses sweet with honey and sunshine. His mouth working, tasting every inch of me until I was lost to it. My hands clenching his back and shoulders as he drank me. Noah was amazingly gentle, afraid to push or bite. Yet he could not disguise his astonishment at my orgasms, his pleasure at causing them was in itself erotic to me.
I was so eager to feel him and experience the forbidden fruit that I think I may have coerced him. His body possessing mine for the first time, skills learned from sweaty teenaged dreams, I was in heaven.
I had let my fingers trace my collarbone and without realizing it I had begun stroking my throat and neck. My nipples hardening under the now damp material of my tank top.
I had not thought of Noah in decade-high school lovers lost in a sea of adulthood. Odd how clearly I could recall his mouth and our passions. Yet I found myself unable to recall our break up-blame it on the wine. Another
drama that was the extravagance of youth, I vaguely recall not listening to a certain Peter Gabrielle album until the early 1990s-it must have had “our song” on it. I chuckled and poured another glass of wine. I popped a berry into my mouth and press it to the roof of my mouth; the juices flowed over my tongue.
The berries reminded me of a college love, a perfect summer romance.

***To Be Continued***

 

[cgraven]

Desert Sweeets for the Sweets

Something Italian for the table hope you enjoy it.

C.G. Raven




SCHIACCIATA ALLA FIORENTINA (FLORENTINE CARNIVAL CAKE)

3/4 cup granulated sugar
1 packet active dry yeast or 2 teaspoons rapid-rise yeast
1/2 cup water
1/2 teaspoon salt
1/2 cup extra-virgin olive oil, plus two tablespoons
2 large eggs, at room temperature
3 cups all-purpose flour
Grated zest of one orange
1/4 teaspoon cinnamon
2 egg yolks

Garnish: 3 to 4 tablespoons powdered sugar

Lightly brush sides and bottom of an 11 x 7 x 1 1/2-inch baking pan with olive oil.

Dissolve the yeast in water and follow directions on the package regarding how long to let it sit. Using a mixer at medium speed (or processor with dough blade), blend into the yeast mixture the following (in order): the flour, half of the sugar (1/4 cup plus two tablespoons), the salt, 1/4 cup olive oil, the two whole eggs. Blend at medium speed until smooth and well combined.

Add the remaining 1/4 cup plus 2 tablespoons of olive oil, the orange zest, and cinnamon, blending until oil is incorporated into dough. This mixture will be sticky and unkneadable. Scrape the dough into a very lightly oiled bowl. Wrap the bowl in plastic wrap or a large towel and put it in a warm place (75 to 80° F, no drafts) for 1 1/2 hours to allow dough to rise.

Using mixer (or processor with dough blade), again at medium speed, into the risen dough blend egg yolks and the remaining granulated sugar until fully incorporated. It should form a smooth, yet loose ball. Scrape mixture into the oiled baking pan. With your knuckles, even the dough to a uniform thickness, cover with a towel (preferable to plastic wrap, because the dough may expand over the pan edge), and place it in that warm place again until it rises to the edge of the pan, approximately 8 hours.

Preheat oven to 400° F. Bake dough until golden, about 10 to 12 minutes. Remove from oven, run a knife around the edge of the pan. Let it cool for 10 minutes. Then, with a decisive motion, slam the pan on a counter to dislodge cake.

Cover the cake with a heavy dusting of powdered sugar. For decoration, you may cut out a stencil (click here for a sample) of a Florentine lily and lay it on the cake before its sugar coating for a traditional and very handsome design.

 

[Earthgoddess]

I am printing out these recipes-what an amazing group!

 

[Huntress]

Oops...

Well there's nothing quite like a the absence of a thread creator to create disinterest. Apologies for being gone so long, but RL has a way of sneaking up and biting one in the butt, reminding us that there's more to life that sex. <gasp!> I can't believe I said that!!!

The posts so far have been fabulous; Earthgoddess - am hoping we'll have enough recipes within a 6 month period to put forth a "Literotica Cookbook"! Wouldn't that be fun?

* * * *
A friend loaned me his copy of Aphrodisiaka en vogue which is full of marvelous illustrations. (See following) Unfortunately it is printed in German, which I neither speak or read. Anyone who might desire to translate, please let me know. (Dirk: this is your cue!)

~H~

 

[Cutie Lillie]

I don't have any recipes at the moment...

But I'm sure I can find some !!!

But I'd thought I'd share what I find erotically pleasing.. that don't really need a recipe..

Like raspberries in a flute of champane...

And a four layer chocolate cake with whipped cream frosting and Bailey's filling...

Heaven! *sigh*

 

[Huntress]

Translation

Germangent has very kindly supplied the following translation of my 11/04 post:

In place of a foreplay,

those of my interested readers that want to sweeten, enhance and prolong their pleasure with aphrodisiacs and who are not only driven by lust but also by a desire to learn about the history and magic of aphrodisiacs might want to read the following pages.

Impatient lovers meanwhile might jump right in by turning to page 44 and indulge themselves in the culinary sensual adventures. They will miss out on the description of the divine lust and gluttony of ancient roman and medieval orgies as well as their modern forms. Determined, they will start indulging in self-made sensual pleasures.

Will make the "history" available as soon as possible!

~H~

Thank you GG, I owe you one!

 

[Huntress]

Come on!

Surely one needs sustenance after an erotic interlude. I know there are hearty appetites out there which must be satisfied with more than leftovers!

Come on... don't be shy...

~H~

 

[gopher&kitsune]

Kit's food fetishes combined

This is can be a rather simple recipe and so I will write this version of it.

Get an icecube tray and cool it in the freezer empty. After it gets cold take it out and pour some quick hardening chocolate syrup in it to line the tray. Be sure that it only lines it and does not fill it. Take a raspberry pie filling and pour in one or two berries and fill the chocolate cup about 1/3 with the syrup. Place in either a heavy whipped cream or small amount of french vanilla ice cream top it all with more chocolate syrup. Place it in the freezer until the chocolate gets solid. Pull it out and seperate the cubes. Place them on a plate and drizzle the raspberry syrup across the top. Serve with a dessert merlot, heavy in chocolate flavor.

Best when eaten off of hot flesh.

For the more intimate and devine- make the ingredient by hand and make sure the chocolate has a lower melting threshold than the quick syrup topping. Makes eating it off of someone more fun.

 

[Mistress Jorja]

Dessert (Chocolate...of course...)

Had this for the first time when visiting New Orleans, what a treat! My fellow chocolate aficionados will know, I'm sure, how difficult it is to choose their *favorite* dessert. A close second to Italian gelati enjoyed in the Piazza Trieste e Trento of Napoli as MY favorite, this makes for the delightful end to (or start of) a romantic evening.

BOUCHE NOIRE

• 12 ounces Baker's bittersweet chocolate
• 1 and one-half cups sugar
• One-half cup bourbon
• 1 cup butter, softened
• 6 eggs (at room temperature)
• One and one-half tablespoons flour
• Whipped cream & strawberries

Preheat oven to 375F.
Butter a 9-inch springform pan, then place a buttered parchment sheet in the bottom of the pan. Cover the outside of the springform pan with aluminum foil to keep water from entering the pan during the cooking process. Place the cake pan into a large roasting pan with 1-inch sides. Set aside. Chop chocolate into one-quarter inch pieces and place into a large stainless steel mixing bowl. Place 1-inch of water in the bottom of a sauce pan and bring to a simmer. Place the bowl of chocolate on top of the sauce pan, stirring occasionally as chocolate melts. In a separate sauce pan, combine 1 cup sugar and bourbon. Bring mixture to a low boil, stirring occasionally. When sugar is fully dissolved, pour the hot mixture over the chocolate, stirring constantly, until chocolate is melted thoroughly. Remove the bowl from the sauce pan to a table or work surface and add the softened butter, a few at a time, melting completely before the next addition.

In a separate stainless steel mixing bowl, whip the eggs on high speed with the remaining one-half cup sugar and flour until pale yellow and thickened, approximately 5 minutes.

Using a rubber spatula, fold the egg mixture into the melted chocolate and blend until well incorporated. Pour the batter into the springform pan and smooth the top with the spatula.

Fill roasting pan with hot tap water until it reaches half way up the side of the springform pan. Place cake in oven and bake for 1 hour. The top of the cake should have a thin dried crust when cooked. Do not over bake. Remove cake from oven and allow the cake to cool 1 hour at room temperature. Cover the pan with clear wrap and place the cake in the refrigerator a minimum of 4 hours. When ready to serve, carefully remove the sides of the springform pan.

Place a cake plate or cardboard cake circle on top of the cake and invert to remove the bottom of the pan and parchment paper. This cake is extremely rich and truffle-like in consistency. Cut portions into one and one-half inch slices and top with fresh fruit and unsweetened whipped cream. Garnish with julienned mint leaves.

 

[Mistress Jorja]

A note for those curious about the background of this cake (take from the StarChef’s website):

The definition of "black mouth," the English translation of Bouche Noire, becomes immediately apparent when you see 12 ounces of dark chocolate as the main ingredient in this recipe. I must caution you however, do not attempt this recipe if you don't consider yourself a chocolate addict! Undecorated layer cakes such as this one were often served in early Creole homes with a topping of fresh fruit and unsweetened whipped cream.

 

[gopher&kitsune]

Has anyone ever?

Just curious if anyone has ever had one of Kit's cousins desserts? His name is Sadaharu Aoki. If you want to eat something truly orgasmic then you should look into ordering something of his. I'm going to find out what the site for hs desserts are, but they are turly sinful and overwhelmingly chocolately. If you truly love sweets then remember his name because I know he is one of the top pastry chefs in France and he may still be the top pastry chef, but I'm not sure if he has lost any contests as of late. Will try to get the site up later.

Remember

Sadaharu Aoki

 

[gopher&kitsune]

Website

Will have English site info soon...


Japanese
http://www.interq.or.jp/gold/sada/

 

[Jack Steed]

erotic eats

Huntress, darling--I'm sorry not to have found your 'sexual food haven' thread earlier...!

For whatever reason, the most erotic foods to me seem to be 'comfort foods'--so here's a south LA comfort food: Crawfish Etouffe (adapted from various sources).... We'll have it after we finish off that plate of oysters...and before we move on to MJ's Bouche Noir.



INGREDIENTS:
1 stick unsalted butter
1 large (or 2 small/med.) onion chopped
1 gr. pepper chopped
2 stalks celery chopped
1-2 tsp. minced garlic
2 T. flour
1 T. tomato paste
1 lb. crawfish tails
1 c. water
1 T. lemon juice
1/4 t. cloves
1/4 t. cayenne pepper
1/4 t. thyme
1/2 c. chopped gr. onions
2-3 T. minced parsley
Salt and pepper to taste

1. Melt butter in large heavy skillet. Add onions, celery, and gr. pepper, and saute slowly over med. low heat til vegs. are soft.

2. Turn heat up to medium, then add garlic and saute for 30 secs. or so til fragrant. Add the flour and mix well, stirring constantly until you get a blonde roux. (5 minutes or so)

3. Add everything else but the green onions and parsley; mix well and simmer (low to med. low heat) for about 15 minutes or so. Add salt and pepper to taste, cover, and simmer for another 10 minutes or so.

4. Add green onions and parsley, stir, remove from heat, and let it stand covered for another 5-10 minutes.

Now, all we need is some steamed rice to serve it over, a nice crusty baguette or two, and good bottle of wine (or two or three)....


Ca c'est bon!

 

[Huntress]

Main Course - Beef Wellington for 2

Two recipes - Potted Mushrooms for the filling and of course, the Wellington!

Potted Mushrooms

5 T unsalted butter
1/3 C minced shallots
1/3 C minced leeks, white part only
2 cloves galic, minced
8 oz. cultivated mushrooms, finely chopped
2 tsp. fresh thyme leaves
10 oz. fresh shiitake mushrooms, stems removed, finely chopped
1 T finely snipped fresh chives
1/2 tsp. salt
Freshly ground pepper to taste

1. Melt 2 T butter in a 10-inch skillet. Stir in the shallots, leeks, and garlic. Cook over low heat until translucent, about 5 minutes.
2. Add the cultivated mushrooms and thyme. Cook, stirring occasionally, until the mushroom liquid has evaporated and the mixture is just moist, about 10 minutes. Transfer the mixture to a bowl and set aside.
3. Add the remaining 3 T butter to the skillet and stir in the shiitake mushrooms. Cook, stirring, until they are just beginning to stick to the pan, about 5 minutes.
4. Pour off any juices that have accumulated in the bowl, and add the shiitakes to the mushroom mixture. Stir well, and season with the chives, salt and pepper.

Set aside to use for the Wellington.

*Note: This makes a great topper for toast points, too!

Beef Wellington for Two

1/2 tsp coarsely ground black pepper
1/2 tsp salt
1/4 teaspoon dried thyme leaves, crumbled
2 tournedos of beef, (approx. 6 oz each)**
1 tsp Dijon mustard
1 T unsalted butter
1/4 C potted mushrooms
1 sheet frozen puff pastry, 10x8 inches, 1/8 inch thick, thawed
1 egg
1 tsp milk

1. Preheat oven to 425 F
2. Toss the pepper, salt, and thyme in a small bowl. Rub the tournedos on all sides with the mustard, then sprinkle the spice mixture over them.
3. Melt butter in small skillet and sear the tournedos on all sides, about 5 minutes. Cool to room temperature.
4. Arrange the tournedos on a small baking sheet and cover them with the potted mushrooms.
5. Cut out 2 4- to 5-inch circles of pastry. Drape each over one of the tournedos, and pinch the edges in 4 or 5 places to enclose. Blend the egg and milk, and brush this glaze over the pastry. Decorate the tops with cutouts made from pastry trimmings, if desired.
6. Bake 15 minutes for medium-rare. Serve immediately.

** For larger appetites, I've found that you can substitute small fillet mignon for the tournedos.

Serving suggestion
Belgian endive salad w/fresh herbs, balsamic vinegar & olive oil dressing
Herbed wild and white rice
Pencil asparagus, al dente w/lemon juice
Beef Wellington
Wine: Petite Sirah or Merlot
Follow with a light dessert -- chocolate mousse or creme brulee

Bon apetit!

~H~

 

[Mistress Jorja]

As a wise and incredibly enticing man once said...

“You know my favorite way to eat a cannoli? Suck out the cream filling first and then bite the shell!“

I thus felt it my irrevocable duty to add this little culinary sentiment.

And as an equally wise but doubtful candidate in the enticement department once said...

"Beddi Cannola di Carnalivari
Megghiu vuccuni a la munnu 'un ci nn'è:
Sú biniditti spisi li dinari;
Ogni cannolu è scettru d'orgni Re.
Arrivunu li donni a disistari;
Lu cannolu è la virga di Moisè
Cui nun ni mancia, si fazza ammazzari,
Cu li disprezza è un gran curnutu affè!"

The literal (and English) translation being...

Beautiful are the Cannoli of Carnevale,
No tastier morsel in the world:
Blessed is the money used to buy them;
Cannoli are the scepters of all Kings.
Women even desist from pregnancy
For the cannolo, which is Moses's Staff:
He who won't eat them should let himself be killed;
He who doesn't like them is a cuckold, Olè!

Enjoy!

• 2 pounds ricotta cheese
• 1 cup confectioner's sugar
• 3/4 cup grated milk chocolate with almonds
• 1 1/2 teaspoons cinnamon
• 1 tablespoon finely chopped candied fruit (optional)
• 1/2 pint heavy cream, whipped

In a large mixing bowl, combine ricotta, sugar, chocolate, cinnamon, and fruit. Mix well. Fold in whipped cream. Pipe filling into pastry shells with a pastry bag, using a decorative tip if desired. Dust filled shells lightly with powdered sugar.
Fills about 18 shells.