Welcome to Carnal Cuisine.

I've always felt that people who regularly work with fire and knives are sexy and a little dangerous. By its nature, cooking takes the ordinary and elevates it into something that is at best sublime and at worst, at least sustenance. Like sex, food is one of our basic instincts. We need food to survive as individuals and sex to survive as a species.

And, like food, sex can become the physical equivalent of shoving a McBoring burger into your face day after day. There is a place for McBoring burgers and I'm not saying they should be outlawed. By the same token, in the right time and space, sex can be of the less than earth-moving variety and still serve its purpose.

But not here. Not with me. I'm here to bring you the polar opposite of McBoring (burgers or sex).

My books are romances about culinarians--the grand and the humble--in exotic locations with a no-holds-barred erotic punch. I've decided to bring my considerable food experience into erotic romance by including recipes published both with the books and extras ones here, on my blog. All the recipes are as original as it is possible to be and are mentioned or prepared in the books. I say as original as can be because, unless you are el Bulli or one of his disciples, there's nothing really new under the sun when it comes to food. Hell, when you think about it, people have been pretty much fucking the same way since time began as well.

But what I'm saying is that the recipes are mine, I made 'em and I wrote 'em.

The characters in my books cook the way they make love--sensually, passionately, adventurously, and with devotion to the task. If you are looking for "five easy dinners from one pot" don't look here. If you want your lovers to play with bits "down there" and the curtain to draw before they even get naked--not here either.

Enjoy, comment, review my books. With all the recipes mentioned in the books, there are plenty I don't write up. If there's something that you have an urge to make and I haven't told you how, email me at torridcooke@gmail.com and I will do my best to flesh out the recipe for you.

Saturday, October 6, 2012

Passion in Panama


More than nine lonely years have passed since Bernadette Mackenzie flew out of Singapore and out of Chef Kurt Gander's life. When she left, she took his heart with her and more. Searching and never finding, Kurt finally finally locates her in a provincial Panamanian town. Flying half-way around the world, Chef Kurt confronts his passionate past and the woman he can't forget.


 

Friday, October 5, 2012

Va-Va Vavoom Vampire Dip

This is a delicious dip for crackers, crab claws, and especially Walda's Witch Fingers from Hunger for Halloween. 

INGREDIENTS:

1/3 Cup of sliced almonds (skin or not, doesn't matter)
1 Cup of jarred roasted red peppers, drained (Or make them yourself--even better!)
1 Teaspoon of Vinegar (I prefer red wine, but any will do)
1 Tablespoon chopped onion
2 Teaspoons chilli powder
1 Tablespoon olive oil
Salt and pepper to taste

Toast the almonds in a moderate oven until they are fragrant and golden. (About ten minutes.) Let them cool.

Put the nuts in a food processor with the rest of the ingredients and process until smooth.

Thursday, August 23, 2012

Gorgonzola Horseradish Dressing

     One of the first jobs I was given in the best restaurant I ever worked in was making all the salad dressings. We had about ten different ones. In my home kitchen, I never buy salad dressings--not even the ‘all natural’ ones (read the labels to see what ingredients are considered natural). Please, do yourself a favor and just try to put together your own dressings. It is so, so easy to make a kick-ass dressing that will turn your salad into something way more satisfying (and I’m all about satisfaction) than any stuff that comes out of a bottle. This dressing goes very well on a steak salad. Pile up a bunch of greens, throw some rings of red onion on and top with a sliced little steak cooked the way you like it. Oh Yeah.

Tuesday, August 7, 2012

Tuscan Chicken Soup (Sizzling in Singapore)


    I love soup and I make a lot of it—all different kinds. I rarely actually use a 'recipe' for most of my cooking and almost never for a soup. Consequently, except for chicken and vegetable soup (either with noodles or rice) I rarely make exactly the same soup twice. I'm glad I'm writing this one down for my readers because it was so delicious and I want to remember what I did.

Thursday, July 26, 2012

Mae’s Mom’s Mac and Cheese (Sizzling in Singapore)

When I was deciding what Mae would be cooking when Nick came to see her, I purposely chose something that almost everyone would recognize as ‘home cooking’. I know there are lots of diners out there that serve this dish in excellent fashion, but to me this is the dish, above all others, that says ‘home’. And if anything is universal among those who toil all day in kitchens crafting dishes that will bring accolades and Michelin stars raining down on them, it is the love they retain for simple and traditional fare. We remember with child-like adoration the kind of food that made us want to be chefs in the first place.

The Condom Conundrum

I'm going to get this right out in the open from the start. I have seen, on Amazon reviews and other places, readers who take an erotica author to task for 'allowing' her characters to do the nasty without breaking out the raincoats. I am also guilty as charged. I want to respond, in advance, to that criticism.