February 17, 2016
Peep this pack of perfect peppers, player!
Some of my best friends are peeping toms. Society tells these voyeurs to be ashamed. But I ask you, how different is it to watch someone in person then watching asinine strangers in a reality show? Once you get used to hand prints left from peering into your window and your flowerbed continually being crushed, it’s really not so bad. Voyeurs are essentially pleasure-delayers. I personally subscribe to the hedonist school and want it all a week ago. But I respect their patience. This soup is like that. Roasting takes a dedication. Are you up for the task of slow-cooking a perfect soup so that you won’t have to “take it slow” later? I hope so because sometimes, every once in a while, I mean a long while, it is totally worth it to hold it back. Like an orgasm you manage to stretch out an extra 5 seconds by grunting. “Oh yeah! That’s it. Here we go. Unnnnggggghhhh!”
Total time: approximately 90 minutes
Projected cost: $5
Drinking Buddy: Ice tea, lemonade or an ice-cold beer to cool you down, Perv Master Flex
Ingredients (serves 2):
1. 2 red bell peppers
2. 1 tablespoon of olive oil
3. 1 teaspoon of salt
4. 2 cups of vegetable stock
5. 1 teaspoon of cayenne pepper
6. 2 teaspoons of bay leaves
7. 2 garlic cloves chopped finely
8. 1 onion chopped coarsely
9. 2 tomatoes
Preheat your oven to 400 degrees F. Wash the red peppers and tomatoes, dry them off, and place them all into a large glass or metal oven-safe bowl. Roast them until the skin blacks and separates from the veggie meat (approx 45 minutes). Remove the tomato and peppers from the bowl and place them in a plastic bag that you will seal and leave in the fridge to cool (approx 20 minutes). Take the bag out of the fridge and dump the contents, leaked juice included, back into the roasting bowl. Slowly remove the skin from the peppers and tomatoes. Finally pull out the stalks and chop it all up coarsely and set aside.
Heat up the olive oil in a stockpot on medium heat. Toss in the garlic and cook until it whitens (approx 30 seconds), then follow up with the onions that you will cook until they become translucent (approx 2 minutes). Flavor it all up with the salt, cayenne pepper and bay leaves before mixing in the roasted peppers and tomatoes.
Dump in the vegetable stock and bring to a roaring boil on high heat, then turn the heat down low and simmer with a lid on until the veggies soften (approx 20 minutes). Puree the soup up using a Cuisinart, blender or hand blender (as pictured) and serve with a feeling of accomplishment. You’re terrific.
January 22, 2016
Ass-ential aphrodisiac for the lustfully-challenged.
Soup’s sex appeal is often underestimated because it’s generally associated with cans of Campbell’s. Yes it’s functional and generally quite good for you, but ingredients make the difference. Enter asparagus, an aphrodisiac and natural Viagra. 17th Century UK naturalist Nicholas Culpepper said asparagus could “stir up lust in man and woman.” The magical vegetable is loaded with potassium and Vitamin A that boost sex drives and the folic acid produces histamines that increase the power of an orgasm. So if history, health and sex aren’t motivating factors, consider that it tastes bloody amazing. Throw in some seafood and you are ready to rock ‘til the break of dawn. I made this dish the other night for a lady I’m fond of and neither of us was left with blue balls, culinary or otherwise. Round 1 was shortly followed by Round 2, 3 and on and on. Read the rest of this entry »
January 1, 2016
Detox so you can always get your rocks off
Cooking to Bang can often lead to some nasty habits like drinking, fornicating and eating after midnight. Some scientists claim that indulging your every whim can be harmful to your health. Bully to that. But just in case you are seek a cleansing, Cook To Bang has something silky smooth for the sinner in all of us. Think of this soup as an elixir that can grant you eternal innocence. Every unspeakable carnal act you performed in the heat of the moment shall be absolved by the soup’s all-forgiving nutrients. Allow the garlic and cayenne pepper to clear your sinuses and conscience. The broccoli and cauliflower will mainline you with calcium and scoop out cancer-causing gunk holding your prowess back. Lastly the lemon will wash away the sins leaving your body and soul shiny like it went through the car wash. You’re good to go. Have fun abusing yourself and we’ll see you again soon. Next! Read the rest of this entry »
December 17, 2014
Sexy commies gone vegan! Don’t tell Stalin…
Hello, comrades! I speak of course to the Russian women I have had the pleasure of. There is something about that accent that brings up all my childhood Cold War fears and translates them into lust. No doubt, their Soviet bloc childhoods taught them how to survive so they are as tough as they are hot. Not a wilting flower in the bunch. Banging someone tougher than you are can challenge your ego. But I welcome the challenge since the payoff makes my babushka spin. What better way to lure them in than the classic Russian dish, borscht? This Commie red soup hits the spot and nourishes the people. Even if your culinary conquest isn’t Russian, make them your comrade for the night. I’m back in the USSR! Read the rest of this entry »
October 3, 2014
Butterball butternut bust-a-nut
Cook To Bang is nothing without its readership. If a recipe helps someone bang in the woods and no one is there to film it, does it make a moaning sound? I’ll leave that to the philosophers far wiser than me to answer. A massive shout out is due to my man DJ JD of Ottawa, Canada for this recipe. Homeboy came through with a unique and outstanding recipe when I needed it most. I make a point of not dating vegans since they severely limit my palette. But this particular vegan’s beauty is outclassed only by her cheeky personality. Naturally, a classy specimen of humanity deserves a little leeway. So after racking my sex-addled brain for a vegan recipe, I found JD’s email and took it for a test drive. Hot damn! This butternut squash soup made both our heads spin with glee. The vegan vixen was more than pleased. If Cooking To Bang was an Olympic event, JD just won the gold. CUE “Oh, Canada!” Read the rest of this entry »
April 1, 2009
Don’t forget to mushroom tip your waitress!
Can you feel the rhythm? It starts with your hips going back and forth like a metronome. Feel it flow out to every point in your body. You and your date are under the spell of the mushroom. There is nothing either of you can do but let go. Dance, fool, dance! Your bodies will pulsate and writhe together. The warm embrace of the soup will inspire you two to become as one…for a half hour or so. It is for your benefit that you carry on. This mystical culinary potion has no fat to speak of. The natural flavor will cause your brain’s synapse to snap, crackle, and pop in a pleasure-filled frenzy. My advice: Take advantage of this recipe while it remains 100% legal. No doubt there is some buzz killer on the mission to make this soup contraband because it’s too sexy for their conservative closed minds.
Total time: approximately 30 minutes
Projected cost: $10
Drinking Buddy: Red red wine
Ingredients (serves 2):
1. 1 can of chicken broth
2. ½ cup of sherry
3. 1 tablespoon of olive oil
4. 1 teaspoon of salt
5. 1 leek
6. ½ pound of fresh shitake mushrooms
7. ½ pound of white mushrooms
8. 2 small handfuls of raw walnuts
9. 3 garlic cloves minced
Wash off the leek, trim the edges off, spit it down the middle and chop coarsely. Wash the mushrooms thoroughly and chop them coarsely.
Heat up the olive oil in a stockpot on medium-high heat. Sauté the garlic and leeks until the shrink down and become translucent (approx 3 minutes). Add in the mushrooms, salt and sherry and cook the mushrooms down until they soften (approx 5 minutes).
Dump in the chicken stock, bring it to a boil, and then simmer the goodies covered with a lid on low until the mushrooms absorb the liquid (approx 15 minutes). Gently puree the mushrooms, leaving some chunks intact. Serve it up with a small handful of walnuts over each bowl.
December 31, 2008
Taste my soup and Vive la France!
Voulez-vous coucher avec moi? Yes indeed, mon ami. But before we get down to the task at hand, let’s get some sustenance. Oui? You have to love those Frenchy frogs with their many culinary innovations. The precision they employ to make their fabulous meals is unparalleled and has been turning us on for centuries. Merci to that! Who doesn’t love a bowl of French onion soup on a cold winter day? The salty tang of the onions, the soggy French bread and stretchy cheese that always ends up on your chin. My knees are knocking while I eat seconds as I write this. Tres joleis! This soup certainly stepped up to the plate of providing radical results. My date was clearly impressed by the TLC put into it, but it was love at first bite. Neither of us could finish the bowl due to the distractions of wine and spontaneous waltzing around the kitchen. The first post-coital bite made me want to put on a beret and write post-modern poetry in French. Sacre bleu!
Total time: approximately 1½ hours
Projected cost: $10 (gruyere cheese makes it costly)
Drinking Buddy: Wine of course, silly Yankee scum!
1. 1 teaspoon of salt
2. 2 tablespoons of olive oil
3. ½ cup of cooking sherry
4. 6 cups of chicken broth
5. ½ teaspoon of black pepper
6. 1 tablespoon of dried thyme (or 6 sprigs fresh)
7. 2 tablespoons of butter
8. 6 yellow onion chopped in long strips
9. French baguette cut into ½ inch slices
10. 8 ounces of Gruyere cheese (can substitute for Swiss)
Heat a stockpot up on medium heat and melt the butter and olive oil with the salt. Throw in the onions and mix them around. Cook the onions until they reduce in volume and brown. (approx 20 minutes)
Pour in 2 cups of water into the onions and cook until the water evaporates, leaving the onions in a big brown clump. (approx 10 minutes) Pour in the sherry and repeat. (approx 5 minutes)
Add the thyme and chicken broth. On high heat, bring it all to a roaring boil, then reduce heat and simmer. (approx 30 minutes)
Preheat the oven to broil. Ladle soup into the small, deep bowls. Place French bread slices on top of each soup. Sprinkle the Gruyere cheese over each slice of French bread so they are covered evenly. Broil the soups (approx 5 minutes), allow to cool (another 5 minutes), and then eat up. Ooh la la!