See Mistress Cook.

I was lucky enough to grow up in a house where I came home to a home cooked dinner nearly every night. My mother is an amazing cook, to the point where it would leave my friends begging for a dinner invitation. She has a faithful collection of recipes that leave family and friends drooling and begging for seconds. But even after preparing the same dish for the hundredth time, she will refer back to the recipe and to her trusted measuring cups.

Following a recipe was something that never appealed to me (this is probably why I am a terrible baker – that and having to bake without gluten). There is something about following a recipe to the T that takes the magic out of cooking for me. I suppose that I have never really liked being told what to do.

La Domaine Esemar, where I trained as a Dominatrix for five years, prides themselves on both their dungeon AND their kitchen. It wasn’t until I began my training as a dominatrix, that I began to understand that cooking wasn’t necessarily about being a slave to a recipe (and that spatulas had more than one use!)

It was here that I began to become aware of the effect of what I was putting into my body. La Domaine’s kitchen is completely organic and locally sourced when it is possible, ideals that I do my best to maintain in my kitchen. They encourage the slaves and Dominants that go through their doors to be conscious about what they eat and how they take care of their bodies. It was here that I learned of a neighbor’s pig escaping only later to eat it for dinner. Where I learned to harvest mushrooms. Where I partook in a five course ‘Meat and Bordeaux’ soiree amongst many naked folk utilizing ALL of their senses.

Anyone who knows me well enough to have shared a meal with me, knows how much I love to eat, to cook, and to share food with people that I love (and just how much I HATE to do dishes (my dad who is helping me edit this blog will certainly vouch for that)). 

I am a photographer, a writer, a dominatrix and a hedonist, somewhere wherein lies my love for food. I hope through this blog, I will be able to share some recipes, pictures and stories that will encourage you to hit the kitchen, and maybe even the dungeon.

Mistress Alex torturing a slave in the La Domaine Kitchen.

Mistress Collette fondling a slave, while Master R Cooks in the La Domaine Kitchen.

A La Domaine slave roasting chestnuts over a wood burning fire.

Plum, Rosemary, Bourbon Corn Muffins. (Gluten-Free).

A friend sent me a link to the blog Cayuga St. Kitchen, and it is full of some amazing local recipes. 
This is a recipe from the blog that I tweaked (twerked?) to include in season produce that I had laying around from my CSA and bourbon...because, bourbon. I did, however, follow the recipe for the muffins themselves to a T, which I credit to them turning out so damn good. Who knew that the secret to baking was the ability to follow a recipe?

Makes a baker's dozen.
Preparation time: about 15 minutes
Cooking time: about 45 minutes

Plum, Rosemary, Bourbon Corn Muffins:

Ingredients:
1 cup unsalted butter, softened
3/4 cup organic cane sugar
3 tbs locally produced honey (good for local seasonal allergies)
2 cups almond flour (or grind your own almonds!)
1 1/4 cup cornmeal (ground if you don't like textured muffins)
1 tsp baking powder
3 large eggs, beaten
1/2 cup locally produced honey
1 two inch sprig fresh rosemary
1 plum - diced (can use cherries, berries... etc.)
zest of 1 lemon or orange
shot of bourbon

1. Preheat the oven to 350. Line your muffin tins with cupcake liners.
2. Combine the sugar and butter in a large bowl and beat until light and fluffy (or use a mixer with a paddle attachment or a nearby slave for this).
3. Add 3 tbs of honey and continue to beat the mixture.
4. In a separate large bowl, mix the corn meal, almond flour and baking powder.
5. Mix in a tablespoon of the polenta mixture with the butter mixture. Now add about one tablespoon of the egg mixture and beat again. Alternate between the polenta mixture and eggs until you have a thick and smoothly blended batter.
6. Fill cupcake liners 3/4 of the way full with batter.
7. Bake for 30 minutes. Test with a fork, if it comes out clean, the cupcakes are done, if not reduce heat to 325 and cook for another 15 minutes and test again.
8. While the cake is baking, combine the rest of the honey, the rosemary and the diced plum. Bring to a boil and add the shot of bourbon. Reduce to a simmer for 5-10 minutes or until the alcohol smell begins to dissipate.
9. When the cake is ready, remove it from the oven. Using a toothpick or a fork poke some holes in the tops of the cupcakes. Pour or spoon the honey and bourbon mixture over the cup cakes. Let cool to room temperature and serve. 
10. When serving the cake garnish with lemon or orange zest and decorate with rosemary!

I don't know how something this good can be gluten-free, but it makes me think that if there were a god, she would be merciful. 

Bulgogi and Kim Chi Deviled Eggs with Robin Ardeur.

Robin is a fetish escort, and certainly enjoys the fine dining experience. She shared a story with me of how a client took her out to dinner at a fancy steak house in a private booth, and how she shared with him a golden cocktail, without ever leaving the booth. 

I found Robin Ardeur through Fetlife. I was immediately struck by her side tattoo of a woman with an owl mask (taken from the last scene of 'The Story of O') and contacted her, asking if I could photograph her and feed her Bulgogi. Luckily for me, she said yes.

Bulgogi

1lb thinly sliced rib eye steak

1/3 cup tamari (gluten free soy sauce)

3 Tbl white sugar

1 Tbl sesame oil

3 cloves of minced garlic

1/2 of a medium yellow onion - haled and sliced into moon shaped slivers

2 scallions - chopped both green and white parts

1 carrot - shredded

5 shitake mushrooms, sliced

2 Tbl sesame seeds

1Tsp Siracha

2 pinches black pepper

1/4 tsp minced ginger

1. Whisk all of the ingredients together except beef, onions, carrots and shitake. Once the sugar has dissolved, add beef and veggies and massage the marinade with your hands into each slice of beef. Cover and refrigerate for at least an hour. 

2. Heat oil in a large pan and fry up the meat and veggies until cooked through.

3. Serve with a bowl of hot rice, a scoop of kimchi and an egg (and an egg of sorts, deviled, fried or poached). I served Robin a Kimchi Deviled Egg.

Nectarine and Ginger Kale Salad with The Stunning Margot Rose.

I met Margot Rose at a party at La Domaine. She and her Master were in the midst of some Puppy play, and I genuinely mistook her auburn hair for the fur of a dark golden retriever. Before the party, we shared both kink and art websites and realized that we had a lot in common.

Margot Rose delighted me by making me this salad and we spent the afternoon talking about the intersection of kink and art.

Nectarine and Ginger Kale Salad:

Salad
1 Bunch Chopped Kale
1 Ripe Avocado - cubed
1 Inch Diced Ginger
1 Diced Nectarine
1/2 White onion - diced

Dressing:
1 pinch of red pepper flakes
1/8 cup olive oil
splash of balsamic vinegar
splash of soy sauce
1 teaspoon agave
juice of half a lemon
salt and pepper to taste

1. Put kale and ginger in a large mixing bowl. Add the ingredients for the dressing, and massage tenderly with your hands. This helps break down the kale so that it is easier to digest.

2. Add the avocado, nectarine and the onion. Mix and serve.