Book: Foods of Aphrodite ... Written by: Isabel Allende
Fabulous post ... It is ironic that I have this book, in Spanish in my Library of goodies ...
From my point of view, Aphrodisiacs are subjective like wines, or palates, men, women, song and / or art works.
Mine are:
Lobster, simply boiled and a drizzle of melted French butter
Mussels steamed in white wine
Crevettes, a huge red Prawn from the Brittany, France and Galicia, Spain Atlantic Ocean
Black chocolate Ganache with rose petals
Salmon seared on flame ... no sauce ...
Light, and without alot of sauce, seabass seared on flame
Cod fish seared on flame
A mini portion of Guacamole preferably without a strong onion considering the theme !
Langoustines, a large white prawn from the southern Iberian Atlantic
Red Prawns, a medium size red prawn from the Mediterranean called Gambas
Shrimp, from South America, Mexico and the Caribe
Alaskan wild Red salmon sashimi
Greenland wild Butterfish sashimi
Prosecco white sparkling wine
A Vega Sicilia Red Reserva from Ribera del Duero, Spain
Tropical fruit: mango, papaya, pithaya, coconut from a Green Coconut
Piña Coladas
A Poblano Chili stuffed with Caribbean Shrimp
Hedonistic cuisines: Italian, aromatic spicy Indian, Japanese and French
Aromas such as Cardamom
*** fruits such as: Colanda, Aragón, Spain Peaches
in season which is August ... they are the most fragrant peaches I have had worldwide, and 2nd is Greece. Strawberries in season ... Pears in La Rioja Red Wine ...
Cinammon scented icecream !
Champagne ...
Cava ...
A rare rare prime rib, however, very very very tiny portion served with a Reserva red ...
The lighter the meal, the better ...
Stunner post,
Off top of think tank.
Margi Cintrano.