, ,

Vegetarian White Bean Chili with Chocolate

White Bean Chili with Chocolate from Romancing the Stove by Amy Reiley

Chili with Chocolate?

This recipe comes from my cookbook Romancing the Stove: the unabridged guide to aphrodisiac foods. I love the use of cacao in Mexican cuisine. It’s a culture that’s been using chocolate since before it was even discovered by the “civilized” world. Now, I can’t accurately call my White Bean Chili with Chocolate Mexican. But what I can call it is aphrodisiac! By layering a tongue-tingling dose of chile pepper with both antioxidant-rich cocoa and bittersweet chocolate, I’ve given the pot of chili an earthy base. On top of it, the tang of tomato and sting of chile truly shine.  Read more

, ,

Sexy Poached Salmon in Rosé Wine Sauce

Sexy Poached Salmon in Rosé Wine SauceThis is my variation on Chef Eric Ripert’s Barely Cooked Salmon with Leeks and Red Wine Butter Sauce. The original recipe is amazing and an incredibly sophisticated dish for something so easy to prepare. However over the years, I’ve evolved the recipe into something I love even more–if that’s possible. What I most love about Ripert’s recipe is the way he poaches salmon, so that only one side is submerged. The other side is served almost raw. The effect creates one filet with two different textures and temperatures in the same bite–and you know how I feel about the sensuality of varied textures in a dish. But I embrace Ripert’s technique but for my version, I make a rosé wine sauce, and one that uses a little less butter than the original. Read more

, , , , ,

White Bean Hummus Style Dip–flavored with pine nuts, basil and Meyer lemon

White Bean Hummus-style dip with basil, Meyer lemon and pine nuts

Food writer Beth Lee of the blog OMG! Yummy took a deep dive into the world of aphrodisiacs when she was asked to contribute a course to a virtual Valentine’s dinner party. (I love that concept, by the way!) Excited to share her newfound knowledge, she kindly offered to let us publish the White Bean Hummus recipe she created for the occasion. Read more

, ,

Curried Tuna Salad with Golden Figs

Curried Tuna Salad with Golden FigsI love curried tuna salad but I do not enjoy raisins in savory dishes. I agree with most cooks that a curried version of tuna salad needs something sweet to offset the earthy and bitter notes of the curry powder. I’ve tried apricots, which I find too sour to support the other flavors in the salad. Currants are fine but don’t quite provide the punch of sweetness I desire. Dried figs, on the other hand, have texture and a very direct sweetness–best of all, the fig is a legendary aphrodisiac! (I should also note that all of the ingredients that come together to make a classic curry powder blend, including coriander, cumin, turmeric, cardamom and mustard are historically aphrodisiac as well.)  Read more

Braised Short Ribs with Black Mission Figs

Braised Short Ribs with Black Mission Figs

A figtastic treat

Sondra Bernstein of Sonoma’s acclaimed The Girl and the Fig restaurant is known for creating dishes featuring one of the world’s most iconic aphrodisiacs, figs. So I always love turning to her in summer for suggestions on what to do with the bounty of fresh figs the season offers. But how do you celebrate the seduction of figs in winter? Sondra creates a sauce with dried Mission figs to top her braised short ribs.

Read more