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- Happy Thanksgiving from Eric Ripert and me. Here’s his French way with Turkey.
- Five Quick Fixes for Your Grocery List: 5 Foods Not To Buy This Week (or ever)
- Christmas Candy to Make and Give Away: Aunt Bill’s Brown Candy
- Want to Order in Thanksgiving Groceries? That’s Easy
- Sauteed Cabbage with Bacon and Apple
- Autumn’s Treasure: Sort of Indian Flavored Winter Squash Soup. Ready in 30 minutes
- Traditional Cantonese One Dish Dinner: Diet Beef and Tomato Stir Fry Yum.
- French Burgundy Stew: gluten free, low carb, and luscious
- Organic Roast Chicken and Vegetable Casserole with a Cheese Crust
Stirring Up Sex At The Stove: The Garden of Eden Began it All
No wonder Adam and Eve got into so much trouble in the Garden of Eden. Great, natural foods are the best aphrodisiacs. Start your romance in the garden, move to the stove, and then I don’t know what all will happen.
Certain foods have been known to be aphrodisiac for centuries. Raw oysters, caviar, avocados, almonds, basil. In 19th century France, bridegrooms served asparagus to their brides.
Well is there any basis to these foods being considered helpful in the bedroom? As a matter of fact, yes. Asparagus is a great source of potassium, fiber, vitamin B6, thiamin and folic acid which serves to boost histamine production and aid in both parties reaching orgasm.
Basil, the surprise ingredient on this list, not only has an intoxicating aroma, it has been considered by Italians to be a stimulant. What could be better than a steamy dish of spaghetti squash with a basil and butter dressing? Watch out. Off come the clothes.
Almonds are known to have many nutritious properties, being high in vitamin E, magnesium and fiber. Not only will 6 almonds equal an aspirin in clearing a head ache, but will also arouse passion in women.
The bottom line with aphrodisiac foods is that they stimulate hormones, liven up the brain, and increase energy as well as increasing blood flow to the genitals.
The Everybody Eats News Aphrodisiac Dinner
Raw Oysters with Mignonette Sauce
Roasted Asparagus with Butter Browned Almonds
Spaghetti Squash with a Basil Butter Sauce
Seared Lamb Chops with Cracked Pepper
Our Favorite Chocolate Ice Cream
No doubt, the original REAL ice cream. Makes 1 quart
15 minutes to cook custard
4 hours + to cure in the refrigerator
20 minutes to freeze in electric ice cream maker
4 large organic egg yolks
4 cups organic heavy cream
¼ cup organic unsweetened cocoa
½ cup organic sugar
Whip egg yolks and half the cream in a glass measure or bowl. Pour remaining cream, cocoa, sugar, and salt in a heavy bottom saucepan and heat until cocoa is completely dissolved.
Pour custard and cocoa mixture together and whisk thoroughly. Cook until the custard coats the back of a spoon. Cover and refrigerate at least 4 hours. Pour the mixture into the ice cream canister and freeze in your ice cream maker.