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.

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.

Gorgonzola Horseradish Dressing


½ Cup sour cream
½ Cup mayonaisse
½ Cup crumbled Gorgonzola cheese
2  Tablespoons (or more to taste) prepared horseradish (not creamed)
1  Rounded teaspoon of blackening rub or Cajun seasoning (whatever you have around for all purpose spiciness)
Several dashes of Worcestershire sauce
Water for thinning

Mix with a whisk (mash up the cheese if it is in large chunks) or use a hand-held blender or food processor. Don’t over-do the mixing if you use a machine because you want a few chunks of cheese. Thin to desired consistency. Some like it thick, some like it thin. If you don’t thin it at all it makes a dandy dip, too.

Variations: I shouldn’t have to tell you this but some folks are so literal! Of course you can substitute any blue cheese under the sun (except for the rinded Brie types). You can also use finely grated Parmesan if you hate blue cheese (poor you). A very sharp cheddar would also work. Adding finely crumbled bacon improves almost everything.

A note on horseradish: If you are a fan of horseradish try making your own from the root. I can’t get the root where I’m living now so I have to settle for the stuff in the jar. It is a pale substitute. The gnarly root looks like the penis of some alien monster and is about as friendly to handle. You have to fight the peel off without severing your finger in the process. Then you have to grate the rock hard thing. I’ve done it by hand, but it’s no fun. The easiest way is to chunk the root up and grind it in a food processor. Beware! The first time I ground it up I opened the lid of the processor and took a big whiff in the bowl. Nearly blew the back of my head off. This stuff is potent.

Once you have grated or processed it, add enough vinegar to moisten it completely as it will oxidize (turning a putrid shade of gray) in no time. It’s work, but the real deal is so fine.

1 comment:

  1. Sounds great!

    Can't wait to get my girlfriend to make it for me!