Tag Archives: love

Spice-Crusted Salmon

Spice-Crusted Salmon Skewers

Spice-Crusted Salmon

This recipe was prepared in my recent aphrodisiac themed workshops at the J. Paul Getty Museum. The rosy colored salmon is a fish known for its determination, traveling long distances from the sea up rivers and streams to have sex in the very place they were born. It is a sexual powerhouse; perhaps this determination can be passed on to the human consuming it?

2 tablespoons fennel seeds
1 tablespoon coriander seeds
2 teaspoons salt
¼ teaspoon pepper
1 ½ pound salmon
juice of 2 lemons
olive oil

In a mortar and pestle, combine the coriander and fennel seeds. Grind until coriander seed is just broken. Transfer seeds to a small bowl, and toss with 2 teaspoons salt and ¼ teaspoon pepper.

Press the spice mixture into the salmon, evenly coating the flesh side.

Heat a skillet of medium high heat and add 2 tablespoons olive oil. Add the fish to the hot oil, seed side down, and allow to cook until brown, about 3 minutes. Turn over and cook until just opaque in center, about more 3, more depending on the thickness of the fish. Salmon is done when the inner flesh in no longer transparent.

Transfer salmon to a serving platter, drizzle with lemon juice and serve warm or at room temperature.

(The salmon pictured about was cut into 1 ½-inch pieces, seared, and served as an appetizer.)

Serves 6

photo by Carin Krasner

Cinnamon Babka French Toast with Berry Compote

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Cinnamon Babka French Toast with Berry Compote

If breakfast in bed is in order on Valentine’s Day — or any day — this decadent french toast recipe is full of proven aphrodisiacs…

Cinnamon was known for its sensual appeal in the ancient world and at one time was more valuable than gold because of its curative properties. It is among the spices considered useful for producing heat within the body and is known to increase appetite — both physical and sexual. As for berries, blueberries promote blood flow and help keep you young and energetic, raspberries and strawberries are full of antioxidants and are plump, pretty, and seductive. For more info about these and other aphrodisiacs check out Eat Something Sexy.

Click here for a blog I wrote on ancient aphrodisiacs and watch this great video collaboration with Carin Krasner with a step by step demo on how to make this sultry, comforting and delicious meal. Recipe below.

For the French Toast:
6 slices slightly dry day old cinnamon babka, sliced 1″ thick (Dean & Deluca makes the best babka on the planet)
5 large eggs
1 cup milk
1 tablespoon sugar
pinch of salt
1 teaspoon vanilla extract
4 tablespoons butter, for frying

For the Berry Compote:
1 pound mixed fresh berries
¼ cup sugar
2 tablespoons water

Make the compote. In a medium saucepan, combine the berries with the sugar and the water and bring to a simmer. Cook over medium heat until the berries are softened and the sugar is dissolved, about 8 minutes.

Whisk together eggs and milk in a bowl. Add vanilla, sugar, and salt, whisk to combine.

Put the babka slices in a pie plate and pour the egg mixture over them. Let soak for 1 to 2 minutes on each side.

Heat a large heavy skillet on medium heat.

Melt 1 tablespoon butter in skillet, add the babka and cook until golden brown 2 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until golden brown.

Dust with powdered sugar and serve with berry compote or with maple syrup.

Serves 2