It’s February and we’re celebrating Valentines Day all month long with a special three-part Valentine’s series all about, love, sex, relationships and trying to understand what men want anyway?
On today’s episode we’re taking the bedroom into the kitchen with a chat about Aphrodisiac Cooking.
Kirsten and Graham are joined by author and aphrodisiac food expert, Amy Reiley to discuss how we can heat up our cooking and our love lives! This episode is full of practical ways to include libido-enhancing foods in your meal planning and a historical explanation of how certain foods came to be thought of as aphrodisiacs.
Recipes we mentioned on this show:
Chocolate Smothered Brie from Fork Me, Spoon Me: the sensual cookbook by Amy Reiley
- 2 cloves garlic, thinly sliced
- 1 1/2 t butter
- 1 1/2 c dark chocolate chips
- 1/2 c heavy cream
- 6 oz wedge of ripe brie
- 1 pint strawberries, washed with stems on
- 1/2 French baguette
Put garlic on a baking tray and sprinkle chunks of butter on top. Toast under the broiler until just brown. (Adult supervision recommended.) Remove from broiler and toss the hard, golden chips in the melted butter and set aside to rest.
Arrange the brie and strawberries on a serving platter.
In a double boiler or a metal mixing bowl fitted onto a small pot of simmering water, gently melt the chocolate chips with the cream over low heat, stirring steadily with a gentle motion. (Note: You can melt chocolate in the microwave, but it burns very easily this way. Only try this method if you feel sure of your technique.)
When chocolate reaches a smooth, creamy texture, remove from heat and fold in the hard garlic chips. Smother the cheese with the hot chocolate and allow the sweet topping to drench a few berries. Serve immediately with a hunk of French bread and a total lack of inhibition.
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