Veal & ingredients dictionary

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almond - Almonds can help boost the sex drive. The kernel of Indian almond was not only shown to have aphrodisiac activity, it is also useful in the treatment of some forms of sexual inadequacies (premature ejaculation). anise - its sweet, licorice taste is believed in many cultures to stimulate the libido and increase desire. It also contains estrogenic compounds (female hormones) which have been reported to induce similar effects to testosterone hence an increase in male potency and libido.

Anise - 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. Sucking on the seeds is said to increases your desire.

Aphrodisiac - is a food or drug that arouses or intensifies sexual desire. The word comes from for Aphrodite, the Greek goddess of love and beauty in Greek Mythology.

Arugula - Arugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta.

Asafetida - Any Indian dried, powdered herb used as a sexual stimulant in Ayurvedic medicine. The herb has a very strong, garlicy flavor.

Asparagus - Given it's phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. The Vegetarian Society suggests "eating asparagus for three days for the most powerful affect".

Avocado - It has aphrodisiac properties!! Women are very interested in this fruit, as its consumption is very good for the skin.

ballotine - Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold.

banana - The banana flower has a marvelous phallic shape and is partially responsible for popularity of the banana as an aphrodisiac food. 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 - 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.

blanquette - A rich, creamy stew made with veal, chicken or lamb, button mushrooms and small white onions. The name comes from the French word blanc , meaning "white."

braciole - In Italian American cuisine, braciole ( is the name given to thin slices of meat that are rolled with cheese and bread crumbs and fried.

Broccoli Rabe - The ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli rabe its more likely a myth created to get people to eat this bitter vegetable.

broil - To cook by direct radiant heat, as over a grill or under an electric element.

Calvados - Calvados is an apple brandy from the French région of Basse-Normandie or Lower Normandy.

carrot - 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. Try a glass of Cabernet with a bit of dark chocolate for a sensuous treat or let us temp you with our recipe for Chocolate Espresso Pots de creme.

cilantro - 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.

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 so partake of a little in preparation for an “all-nighter”.

coriander - 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 thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act. Serve fresh Black Mission figs in a cool bowl of water as it is done in Italy and be sure to eat with your fingers!

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. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later.

ginger - Ginger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.

goat’s cheese - In North America - try Woolwich Dairy Goat's Cheese. http://www.woolwichdairy.com/

gourmet - A connoisseur of fine food and drink.

grey shallot - The shallot is made of a cluster of two or three cloves, similar to garlic and much the same size. It is more fragrant and has a more subtle flavour than the onion. Its aroma is not as strong as garlic. The skin of the shallot is orangy-brown and the colour of its flesh varies from white to purple white. In order to distinguish the shallot from échalotte or green shallot, with which it is often wrongly confused, the term «French shallot» or grey shallot is used to describe this bulb plant.

Grignolino - A red-wine grape grown in the southeastern portion of Italy's piedmont region, primarily in the provinces of asti and Alessandria. This variety produces unusual wines for this region, which is known for its big, bold, long-lived reds

Ground Veal - Ground veal is lean meat and trimmings mechanically ground and sold in bulk or patty form. It is usually prepared by braising, panfrying, or roasting.

Herbs de Provence - Herbes de Provence is a mixture of dried herbs typical of Provence. Formerly simply a descriptive term referring to herbs typical of Provence, in the 1970s, commercial blends started to be sold under this name.[1] The standard mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs, though lavender was not used in traditional southern French cooking

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.

lemon grass - Lemongrass provides a fragrant and distinct lemon flavor to many Thai dishes. Thai cooks use the lower, bulbous part of the lemongrass stalk, first slicing it, then usually pounding or crushing before adding it.

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.

liquorice - 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.

Liver - Calves' liver is much more popular than beef liver because of its tenderness and mild flavor. Good-quality calves' liver should be firm and moist, with a shiny appearance and without any off-odor. It is most often sliced and sautéed or broiled and served with a sauce.

Mace - This spice tastes and smells like a pungent version of Nutmeg, and for a very good reason . . . mace is the bright red membrane that covers the nutmeg seed.

Maple Syrup - Maple syrup is a sweetener made from the sap of some maple trees. In cold climate areas, these trees store sugar in their roots before the winter and the sap which rises in the spring can be tapped and concentrated. Quebec, Canada, produces most of the world's supply of maple syrup.

Marinade - A liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking.

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.

Okra - Comes form a large vegetable plant. When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. Okra may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2-3 days,

Osso Bucco - sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables. Alternative spelling Osso Buco

osso buco - sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables. Alternative spelling Osso Bucco

oyster - Oysters were documented as a aphrodisiac food by the Romans in the second century A.D as mentioned in a satire by Juvenal. He described the wanton ways of women after ingesting wine and eating “giant oysters”. An additional hypotheses is that the oyster resembles the “female” genitals. In reality oysters are a 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.

Provolone - Provolone is an Italian cheese that originated in Southern Italy. This full-bodied cow's milk cheese has a firm, buttery texture that makes it perfect for grating and cooking

Raspberries - 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.

saute - fried quickly in a little fat

Scallopini - sauteed veal cutlets that have been pounded thin and coated with flour. The veal used is generally taken from a muscle and is cut across the grain and trimmed of any fat. This makes veal scallopine a very low calorie cut of meat.

sirloin - the portion of the loin just in front of the rump

Speck - Slabs of pork are air-dried and brined with salt, pepper, laurel, and juniper berries. Then, the Speck is cool-smoked for ten days with beechweood, ash, or juniper, giving it that extra bit of flavorful nuance, and setting it apart from its cousin Prosciutto di Parma.

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.

Sweetbreads - Sweetbreads are the thymus glands of veal. Good-quality sweetbreads should be plump and firm, with the exterior membrane intact. Delicately flavored and tender, they can be prepared by almost any cooking method.

tenderloin - That portion of the veal between the sirloin and the ribs; also known as short loin

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.

Valentine's Day - Valentine's Day or Saint Valentine's Day is a holiday celebrated on February 14 by many people throughout the world. In the English-speaking countries,

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.

Veal Breast Riblets - Veal breast riblets are long narrow cuts containing rib bones, a slight fat covering, and come connective tissue layered within lean. It is usually prepared by braising or cooking in liquid.

Veal Cutlet - Veal cutlets are thin, boneless, very lean slices from the leg. They are usually prepared by braising or panfrying

Veal Leg Round Roast - Veal leg round roast is cone-shaped with round leg bone exposed. It contains top, bottom, and eye muscles, and is usually prepared by braising or roasting.

Veal Leg Rump Roast - Veal leg round steak is cut from the center of the leg. It contains top, bottom, eye muscles, and a cross-section of leg bones. It has a thin outer covering of fat and skin and is usually prepared by braising or panfrying.

Veal Loin Chops - Veal loin chops contain backbone and fingerbone. Muscles include the top loin and tenderloin. The presence of tenderloin distinguishes this chop from a rib chop. The size of the chops get smaller as the chops near the rib. Veal loin chops are usually prepared by braising or panfrying.

Veal Loin Kidney Chops - Veal loin kidney chops contain backbone and featherbones. Muscles include the loin and tenderloin. The side includes the kidneys. The chops also contain cross-sectional cuts of kidney attached by kidney fat. Veal loin kidney chops are usually prepared by braising or panfrying.

Veal Loin Roast - Veal loin roast contains loin and tenderloin muscles, backbone, and a T-shaped fingerbone. It is usually prepared by roasting.

Veal Loin Top Loin Chops - Veal loin top loin chops are the same as veal loin chops, but with the tenderloin removed. They contain backbone and fingerbone, and muscles include the top loin. They are usually prepared by braising or panfrying.

Veal Orloff - Count Gregory Orloff, paramour of Catherine The Great, is often cited as the source of this dish but it more likely comes from noted 19th century chef, Urbain Dubois, who is said to have created it for his veal-hating employer, Prince Nicolas Orloff, minister to Tsar Nicolas I. That would explain the multiple sauces and seasoning inherent in the dish.

Veal Oscar - This dish is attributed to Sweden’s King Oscar II (1829-1907) who was very fond of this combination of veal, white asparagus, lobster and béarnaise sauce. Sometimes this dish is made with chicken or crab.

Veal Rib Chops - Veal rib chops contain featherbone, part of the chine bone, and, depending on the thickness, rib bone. The largest muscle is rib eye. Veal rib chops are usually prepared by braising or panfrying.

Veal Rib Crown Roast - Veal rib crown roast is cut from half of primal rib. It contains ribs six through twelve, which have rib bones trimmed one to two inches from the end. The ribs are curved and tied to resemble a crown when the roast rests on the backbone. Veal rib crown roast is usually prepared by roasting.

Veal Rib Roast - Veal rib roast contains ribs six to twelve, rib eye muscle, featherbones, and part of the chine bone. It does not contain tenderloin. It is usually prepared by roasting.

Veal Shoulder Arm Roast - Veal shoulder arm roast is a shoulder cut containing arm bone, rib bones from the underside, and cross-sections of bones exposed on the face side. The muscles include shoulder, forearm, and a thin layer of lean meat from brisket. It is usually prepared by braising or roasting.

Veal Shoulder Arm Steak - Veal shoulder arm steak has the same structure as veal shoulder arm roast, only cut thinner. The arm steak is a shoulder cut containing arm bone, rib bones from the underside, and cross-sections of bones exposed on the face side. The muscles include shoulder, forearm, and a thin layer of lean brisket. It is usually prepared by braising or roasting.

Veal Shoulder Blade Roast - Veal shoulder blade roast contains blade bone exposed on the cut surface and ribs and backbone from the underside. Muscles include chuck, top blade, and chuck tender. It is usually prepared by braising or roasting.

Veal Shoulder Blade Steak - Veal Shoulder Blade Steak

Veal Stew - Veal for stew consists of meaty pieces cut into one- to two-inch squares. They may be cut from the shoulder, shank, or round, and are usually prepared by braising or by cooking in liquid.

Veal Recipes

Veal & ingredients dictionary