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Visit my website at
www.jinisethnicgourmet.com
You will find more wonderful recipes there to try out tonight!
Delta School Board Classes De-mystifying the use of South Asian Spices
February 16, 2007 -
Delta District School Day - Seaquam School, North Delta
Includes cooking demonstration and sampling.
East Indian Vegetarian Cooking
Friday, February 23, 2007, 6:30-9pm
Ayurveda: 3636 West 4th Avenue, Vancouver
Tel: 604/228-1537
Join us for an authentic food experience and learn the simple joy of creating healthy, flavourful meals with the exotic flavours of Southern India! You will also learn about authentic spices and their natural healing properties.
Menu:
Dokla (Savoury semolina cake) with Cilantro chutney,
Lemon rice & sambar (spicy vegetable stew),
Dosa (thin lentil crepes) with savoury potato stuffing,
Sweet Mango Ice cream,
Chai tea
Course fee: $35.00 per person or $65.00 for two.
Registration: Tel: 604/228-1537 or Jini @ 604/940-9355
or email jini@jinisethnicgourmet.com
- Spring Session starting on March 26th.
Please visit here for course descriptions on Jini's private classes offered.
Looking for a unique Birthday, Anniversary or Valentine's Day gift?
Gift Certificates from Jini's Ethnic Gourmet are always a welcome treat!
They can be used in a Gift Basket with spices and goodies, or cashed for a cooking class or catering for a special event such as birthday, anniversary, romantic evening or just a fun girls' night out! Delta School Board Classes
"Around the Culinary World in 5 Weeks"
- Mediterranean cooking: March 26
- Mexican cooking: April 2
- Indonesian cooking: April 16
- Sri Lankan cooking: April 23
- Thai cooking: April 30
See details at Web.deltasd.bc.ca
To register, call the Delta School Board at 604/940-5550.
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Bits & Bites from Jini
The world today is hungry not only for bread but hungry for love; hungry to be wanted, to be loved ... - Mother Teresa
Hello
In the cold, snowy month of February, it is a blessing that St. Valentine's Day rolls along to add some sizzle to our dull days and warm up our hearts...
The holiday is named after two men, both Christian martyrs named Valentine in the middle ages when the tradition of courtly love flourished. Traditionally lovers expressed their love for each other by secretly passing hand-written notes. They were replaced by Valentine's cards, candy, or flowers, and now even E-mails at the flick of a finger! It is estimated that approximately one billion valentine cards are sent each year worldwide, making the day the second largest card-sending holiday of the year behind Christmas. Women purchase approximately 85 percent of all valentines!
Love is in the air...and spreading around the world...
Valentine's Day has now emerged even in Japan and Korea as a day on which women, and less commonly men, give candy, chocolate or flowers to people they like. This has become an obligation for many women. Those who work in offices end up giving chocolates to all their male co-workers, sometimes at significant personal expense!
In Chinese Culture, there is a similar counterpart of the Valentine's Day. It is called "The Night of Sevens", on the 7th day of the 7th month of the lunar calendar; the last one being August 30, 2006.
In Persian Culture (Iran) this popular date is discreetly celebrated by most lovers despite the disapproval of such occasion by the hard-line Islamic government as a copycat of the West
What's food got to do with Valentines?
Here is an excerpt from www.Gourmetsleuth.com
Aniseed
A very popular aphrodisiac with many culinary uses. It has been used as an aphrodisiac since the Greeks and the Romans, who believed aniseed, had special powers to increases your desire.
Asparagus is frequently enjoyed as an aphrodisiac food. Steamed asparagus sautéed with butter is a delicious side dish.
Almond
A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan (almond paste) in the shapes of fruits for a special after-dinner treat.
Arugula
Arugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. Arugula greens are frequently used in salads and pasta.
Asafetida
Any Indian dried, powdered herb used as a sexual stimulant in Ayurvedic medicine although it has an unpleasant odour and a very strong, garlicky flavor.
Avocado
This is a delicious fruit with a sensuous texture, discovered by the Aztecs and it contains good fats. A guacamole dip with nachos is a great appetizer.
Bananas
An Islamic myth tells the tale that after Adam and Eve succumbed to the "Apple" they started covering their "nudity" with banana leaves rather than fig. From a more practical standpoint bananas are rich in potassium and B vitamins, necessities for sex hormone production.
Basil (sweet basil)
Is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.
Broccoli Rabe (And Other Mustard Greens)
The ground seeds of various plants in the brassica family were believed to increase virility.
Caviar appears to have qualities that nourish and enhance nerve cells, which can heighten our romantic feelings. Caviar's powers are reinforced with the addition of vodka, so indulge both passions at the same time and watch out for fireworks.
Carrots
Another good reason to eat carrots--believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?
Chocolate
The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two!
Coffee
Caffeine is a well-know stimulant but remember, too much and it becomes a depressant. Serve small amounts of rich dark coffee in special little demitasse cups. Coffee stimulates both the body and the mind!
Coriander (Cilantro seed)
The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history. Cilantro was also know to be used as an "appetite" stimulant.
Fennel
In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as "libido enhancement".
Figs
An open fig is also said to be a sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act!
Garlic
The 'heat' in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments
Ginger
Ginger root raw, cooked or crystallized is a stimulant to the circulatory system.
Honey
Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their "Honeymoon" drank mead and it was thought to "sweeten" the marriage.
Liquorice (licorice)
The Chinese have used licorice for medicinal purposes since ancient times. The essence of the Glycyrrhiza glabra (licorice) plan, glycrrhizin, is 50 time sweeter than sugar. Chewing on bits of licorice root is said to enhance love and lust. It is particularly stimulating to woman.
Mustard
Believed to stimulate the sexual glands and increase desire. Prepare a tenderloin roast (filet mignon) for two with a mustard and peppercorn sauce.
Nutmeg
Nutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. A light sprinkling of the spice in a warm pumpkin soup can help spice up your evening.
Oysters
Oysters were documented as a aphrodisiac food by the Romans in the second century A.D. In reality oysters are very nutritious and high in protein.
Pine Nuts
Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.
Pineapple
Rich in vitamin C and and is used in the homeopathic treatment for impotence. Add a spear to a sweet Rum drink for a tasty prelude to an evening of passion.
Raspberries and Strawberries
Perfect foods for hand feeding your lover. "Both invite love and are described in erotic literature as fruit nipples" Both are high in vitamin C and make a sweet light dessert.
Truffles
The Greeks and the Romans considered the rare Truffle to be an aphrodisiac The musky scent is said to stimulate and sensitize the skin to touch.
Vanilla
The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, "Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness." Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.
Wine
A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid. Caress the glass, savor the taste on your lips. Do remember that excessive alcohol will make you too drowsy for the after-dinner romance. A moderate amount of wine has been said to "arouse" but much more than that amount with have the reverse affect.
Recipes
Here are two delicious chocolate recipes to set you in the mood!
| Chocolate-Espresso Pots De Créme |
2 1/2 cups chilled whipping creme
1 tablespoon plus 1 teaspoon instant espresso powder
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 large eggs yolks room temperature
2 tablespoons sugar
1 teaspoon vanilla extract
pinch of salt
Chocolate covered coffee bean candies
Directions:
Position your oven rack in the center of the oven and preheat to 325 degrees. Combine 2 cups of the creme along with the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and add the chocolate and stir until it is melted and smooth. Set aside.
Select a large bowl. Whisk in the egg yolks, sugar and vanilla, and salt until it is well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
Place 6 - 3/4 cup dishes (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 minutes.
Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
To Serve:
Beat the remaining whipping creme until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each dish and top with a chocolate covered coffee bean.
Serving size - 6
Recipe by - Bon Appetite 1997
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| Chocolate-Raspberry Cupcakes |
With permission of Broadway Books. Copyright (c) 1998 by Andrew Schloss and Ken Bookman.
In these cupcakes, a rich devil's food cake contains a rosy heart of raspberry jam. Just place the jam on top of the batter. As it bakes, the batter will rise and the jam will sink until it comes to rest in the very center of the cupcake. Be sure to use seedless raspberry preserves; seeds will ruin the cupcakes' texture.
Makes 12 servings
1/4 pound (1 stick) unsalted butter
2 ounces unsweetened chocolate, broken in large pieces
1 cup firmly packed dark brown sugar
1 teaspoon instant coffee powder
1 teaspoon vanilla extract
2 eggs
1 teaspoon baking soda
1 1/2 cups flour
2/3 cup water
1/4 cup seedless raspberry preserves
Method:
Preheat the oven to 350 degrees F. Grease and flour the cups of a 12-cup muffin pan. Set aside.
Inn a large, heavy-bottomed saucepan over medium heat, begin melting the butter. When it is half melted, add the chocolate, remove from the heat when the chocolate is half melted, and stir until the butter and chocolate are completely melted. Mix in the brown sugar, coffee powder, and vanilla extract. Mix in the eggs.
Add the baking soda in pinches, breaking up any lumps with your fingers, and stir well. Stir in the flour and beat until it is well incorporated and the batter is thick. Stir in the water.
Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. Lay 1 teaspoon of raspberry preserves on the surface of each cup. The jam will sink down slightly. Bake for 15 minutes, or until each cupcake is firm.
Cool on a rack for 10 minutes. Lift each cupcake from the pan and let cool to room temperature.
For a festive touch, decorate with chocolate frosting and red marzipan hearts.
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If you have acquired a taste for these dishes, watch out for more recipes in my cook book "Ethnic Pleasures".
Don't forget that I am available for that special event you need catered or to have some friends over for a special cooking class!
Until next month... happy cooking!
Jini
jini@jinisethnicgourmet.com
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