| Recipes Looking for a recipe, or do you just have a great one that you think everyone will enjoy? Share recipes with people from around the world. |
 | | 
01-23-2002, 08:58 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
| |
What are crepes fitzgerald Shroom?
__________________
When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
|
01-24-2002, 04:05 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| |
Quote: Originally posted by Isa
I love vanilla, I could go as far as wearing vanilla extract as a parfume... | Isa, The Body Shop has such a perfume, an eau de toilette . They call it "Golden Vanilla"
Super! 
__________________
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
01-24-2002, 10:01 AM
| | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
| |
Thank you Athenaeus I will go smell it just to see. Sadly I am allergic to parfume it is why I was thinking of wearing the extract as a parfume....
__________________
When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
|
01-24-2002, 11:05 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| |
Hmmmm
Have you tried to put a drop or two of perfume to a tea spoon of olive oil and use it? 
__________________
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
01-24-2002, 02:38 PM
|  | Registered User | | Join Date: Oct 2001 Location: Glasgow, Scotland
Posts: 281
| |
Isa,
you could also put sa blend of esential oils into olive oil or sweet almond oil and use that. There are also an increasing number of companies using natural products to make perfume that don't give me an allergy - and believe me, I AM the Allergy Queen - the crown belongs to me!!. the one I use is Occitan from France, but there must be others
__________________
Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO what a ride!" |
01-24-2002, 03:05 PM
|  | Registered User | | Join Date: Jan 2002 Location: Texas
Posts: 141
| |
I don't know about it being an aphrodisiac, but what about cheesecake?
Creamy, New York style. Ohhhh, it gets me excited thinking about it!! 
__________________
If you don't ask, you'll never know. |
01-29-2002, 08:30 PM
|  | Registered User | | Join Date: Jan 2001 Location: Indianapolis
Posts: 371
| |  Another great book
Intercourses : An Aphrodisiac Cookbook
I have made a salmon recipe from it several times, and it's spicy and fiery and sweet, all at the same time. (And it's easy, giving you more time for... other things...)
Here is the recipe:
Honey-Peppered Salmon
1/4 cup olive oil
1 tbsp honey
2 tbsp Dijon mustard
3 cloves garlic, peeled and minced
2 tsp cayenne
1/2 tsp ground coriander
2 tbsp lemon juice
salt to taste
2 (6-oz) salmon steaks or fillets
Combine the olive oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt in a shallow dish. Mix well. Add salmon steaks and let marinate for 30 minutes at room temperature. Place the salmon in a greased baking dish. Bake at 350 degrees for 6-7 minutes per side.
It's excellent, basically a marinade.
This book is divided into chapters by aphrodisiac- there are recipes for chocolate, asparagus, chiles, coffee, basil, grapes, strawberries, honey, artichokes, black beans, oysters, rosemary, pine nuts, avocados, and figs. There are also recipes for massage oils!!
I think the chocolate truffles I've made before, rolled in cinnamon and chili powder are also a powerful aphrodisiac. It's the combo of chocolate and chili.....
~~Shimmer~~
__________________
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea"
- Henry James |
02-06-2002, 03:12 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| |  An alternative suggestion
Nancy, this is my suggestion for Valentine’s Day.
This is what I have made for this occasion some years ago.
However, to me, the recipe brought the "catastrophe".
The person I was having for dinner, took it very very wrong. He thought that I was mocking at him and he left after tossing over the table and breaking everything was on it...
I wonder if it is such a crime if someone is not the heart shaped chocolate cake person…decorated with beating red heart shaped flashes and kisses and pink butterflies and cutie tinie winnie@#$%^&&*.
At least I am not tht type and It was late to become one when I was 24.
I spent 3 hours in the kitchen to put together the recipe of this ice-cream and since I was working 12-14 hours a day that period, I thought that it would be appreciated…
I mean everyone in London would have heart shaped deserts that day, only HE would have something different.
Anyway at least I found out early that we were broadcasting in different frequencies…
Since then, I make this ice cream or at least I used to make it ,in order to check someone’s humour
It’s very tasteful BTW
I suggest you to try it once.
GARLIC ICE CREAM
Use more or less garlic, according to your tolerance.
If you like soft flavor, serve the ice cream soon after it has been
made.
Ingredients ( 8 oz cups)
1 1/2 - cups heavy cream
1/2 - milk -
1/3 - cup sugar -
1 clove (or more) - garlic, crushed - 1 clove (or more)
pinch - salt - pinch
2 - egg yolks -
1 tbl - honey -
1 tsp - lemon juice
In a heavy-bottomed saucepan, heat cream, milk, sugar, garlic and salt;
stirring occasionally, until sugar is melted and mixture is hot but not
boiling.
Whisk egg yolks together in a bowl.
Keep whisking and very slowly pour in 1 cup of cream mixture.
When smooth, pour into pan of hot liquid.
Cook, whisking constantly, until mixture thickens slightly and coats the
back of a spoon (about 5 minutes).
Be careful not to let mixture boil, or it will curdle.
Strain into a clean bowl.
Add honey and lemon juice, mixing well.
Cool thoroughly.
Transfer to an ice cream machine and freeze according to manufacturer's
instructions.
Enjoy
Love, Athenaeus
__________________
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
02-06-2002, 03:23 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,087
| |
Athenaeus, Can you use a sugar substitue in this recipe?
Or would it go to solution?
cc
__________________
Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
02-06-2002, 03:30 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| |
Well I guess yes because Mavrodafni itself is very sweet
But I showed this recipe to my diabetic friend and she told me that is diabetic friendly
__________________
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
02-06-2002, 03:45 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,087
| | Thank you <A>
I appreciate that info....
It is important to me to understand these things.
cc
__________________
Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
02-06-2002, 07:52 PM
|  | Registered User | | Join Date: Apr 2001 Location: Southern Missouri
Posts: 817
| |
Sounds delicious Athenaeus. I was going to ask you what Mavrodafni was...but found the other thread. I'm betting I can't get that in Wyoming. Any ideas for substitutes?
Communion wine, huh? That would be Mogan David where I grew up! |
02-06-2002, 08:36 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,613
| |
Mavrodafni! The word instantly transported me to Delphi, 1980. Thanks for the memory!
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.*** |
02-07-2002, 01:23 AM
| | Registered User | | Join Date: Jan 2002 Location: London/UK
Posts: 22
| |
Vivian, may I suggest somethig for your recipe?
Marshala wine can substitute Mavrodafni wine. But marinate first pomegranate seeds for a while with 2tbsp of fructose or another sugar subtitute and some drops of cherru liquer to stregthen the aromatic character of pomegranate.
Very nice recipe. Good work. |
02-07-2002, 07:20 PM
| | Registered User | | Join Date: Apr 2001 Location: Southern Missouri
Posts: 817
| | Mmmmm
So far, I've liked all the ideas, Athenaeus. I haven't decided what to make...and of course I lean toward chocolate.
Brad created a wonderful sounding chocolate fondue that is in the lead...sugar free and everything so I don't get real tired from high sugars....... 
But that orange concoction! You do know that chocolate and orange go outstandingly well together?
Mmmmmmmmm. | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off | | |
|
