Thee Food Hedonist

“Pleasure Above All Else”



Wila Witch Bread (gluten free)


  • 1 c. (1/4 lb) brown rice flour
  • 1 c. (1/4 lb) teff or sorghum flour
  • 1 ¼ c. (¼ lb) oat flour
  • 1 c. (1/4 lb.) tapioca starch
  • 3 Tbs. (1 oz. black lichen flour)
  • 1 Tbs. black cocoa powder, culinary charcoal, or regular cocoa powder
  • 1 Tbs. + 1 tsp. xantham gum
  • 2 Tsp. granulated yeast
  • 2 Tsp. sea salt
  • 2 (or 2 1/2 c.) lukewarm water (or brewed tea??)
  • 2 Tbs. molasses
  • 2 eggs
  • 1/4 c. white rice flour, for dusting
  • A star stencil optional
  • Another 2 Tbs culinary charcoal
  • Extra brown rice flour
  • About 3/4 c. black sesame seeds
  • Oil, to brush


Whisk together the brown rice flour, tefff or sorghum flour, oat flour, tapioca starch, black lichen flour, black cocoa powder, xantham gum, yeast, and salt in a large bowl.

Add 2 cups water, the molasses, and eggs and mix well with a spoon or a stand mixer until everything is well combined. The dough should be fairly wet and sticky.

Cover loosely with a piece of saran wrap and allow to rest at room temperature for about 2 1/2 hours or until the dough rises slightly (unlike a normal wheat bread, this dough may not double in size)

Separate out ¼ of the dough and knead 2 Tbs. culinary charcoal into it, plus enough rice flour that you can easily roll it out (about 4 Tbs.) Cover and set aside.

On a piece of parchment paper on a pizza peel or a silicone baking mat, gently shape the main dough into a round loaf. Dampen your hands with water and use them to gently brush the outside to smooth it and make it sticky. Coat thoroughly with black sesame seeds.

Roll out your black dough into a large circle. Brush the back with oil, leaving 2” around the edges. Brush the edges with water. Gently set the black circle oil-side-down on top of the loaf. Tuck the ends in underneath. Place a star stencil over the loaf and dab with water, then sift white rice flour over the surface to leave a starry design. Cut an X in the top of the loaf, going through the charcoal layer only. (Kitchen scissors work well for this!) Then cut 4 more 2” slashes on the side of the loaf in the middle of each quarter, again being careful to just cut through the charcoal layer. Cover loosely with plastic wrap and allow to rest at room temperature for half an hour.

Meanwhile, preheat a baking stone in the middle of your oven to 450F for half an hour. Place an empty metal pot or pan in the oven that won’t interfere with the rising bread and that is accessible to add water to.

Carefully slide the loaf onto the hot stone. Pour a cup of hot water into the other pan and quickly close the oven door. The resulting steam will help the crust develop nicely. Bake for about 45 minutes, or until firm.

When you remove the bread from the oven, brush the sesame-encrusted areas with a bit of vegetable oil to really make them sparkle!

Allow to completely cool before slicing. (This is a great time to bake the onion blossoms below!) *As tempting as it may be to dive right into a delicious-smelling loaf, it is really important with gluten-free breads to allow them to cool at room temperature first. Otherwise the interior has an unbaked texture and will then dry out very quickly.

Sumac-Roasted Red Onions and Grapes:


  • 5 small red onions, intact
  • 3 c. red or purple grapes
  • 7 Tbs. olive oil
  • Sea salt
  • Sumac, powdered and dried
  • Thyme, dried


Preheat oven to 350F. Peel the papery layers off of the red onions.

Stand one onion up on its root end and use a sharp knife to cut 4 vertical cuts that reach almost to the bottom of the onion but do not cut through. You should have 8 wedges still attached to the root end. (Picture this as the flower blossom, as each layer will fall outwards in the heat, allowing it to bloom.)

Drizzle a little olive oil into a baking dish, then arrange the onions cut-side-up on the pan. Fill in the spaces with grapes. Drizzle everything with the remaining olive oil, then season to taste with the salt, dried sumac, and thyme.

Bake for 40 minutes, turning the pan and gently encouraging the petals to open after 30 minutes. After 40 minutes, drizzle some of the pan juices over the onions and cook until onions are tender and fully bloomed, about 20 minutes longer. Serve warm with fresh butter and Wila Witch Bread.

Recipe taken from

The Salvador Dalí Cookbook  

"The jaw is our best tool to grasp philosophical knowledge": Taschen,German Publishing House reprinted the book of recipes "Les Diners de Gala" (Gala's dinners) for the first time since 1973. The book is available at the price of about 35 US dollars; no need to chase the expensive original copy. Let’s leaf through the book and choose recipes with the help of the stunning illustrations by Salvador Dali. 

Delicacies so often appear in Dali’s paintings? It is quite simple; the painter confessed that when he was 60 years old he was dreaming to be a chef.

You can draw your own conclusion about the surrealist’s imagination looking at the pictures, collages and 12 lithographic pictures made especially for this book.

The authentic author’s text and artworks are presented in the reprinted edition. We would like to tell the reader about the main peculiarities of the unique recipe book.

The reprint of Dali’s cult surreal cookbook features 12 chapters,136 recipes, illustrations by Dali and photos of ready-made meals.

In his foreword Dali warns that the book could be useless for someones.: 

"We would like to state clearly that, beginning with the very first recipes, Les Diners de Gala,with its precepts and its illustrations, is uniquely devoted to the pleasures of Taste. Don’t look for dietetic formulas here.

We intend to ignore those charts and tables in which chemistry takes the place of gastronomy. If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you”.

Dali mentions some "secret masterchef" as his coauthor. Actually, meals to 136 recipes were cooked in the best known restaurants in Paris, like Lasserre, La Tour d’Argent, Maxim’s and Le Train Bleu.

No doubt, such meals like veal cutlets stuffed with snails,thousand year old eggs, frog pasties or toffee with pine cones were not served in the respectable restaurants. The like delicacies could be seen only in Dali’s pictures.

Salvador Dali, illustration to the book "Les Diners de Gala", 1971

1. Secret masterchef

Dali mentions some "secret masterchef" as his coauthor. Actually, meals to 136 recipes were cooked in the best known restaurants in Paris, like Lasserre, La Tour d’Argent, Maxim’s and Le Train Bleu.

No doubt, such meals like veal cutlets stuffed with snails,thousand year old eggs, frog pasties or toffee with pine cones were not served in the respectable restaurants. The like delicacies could be seen only in Dali’s pictures.

Salvador Dali, illustration to the book "Les Diners de Gala", 1971

2. Metaphoric table of contents

Reckless titles for 12 chapters of the book made up by Dalii himself deserve close surreal attention. 

Exotic dishes — Les caprices pincés princiers 
Eggs and seafood — Les cannibalismes de l’automne 
Entrees — Les suprêmes de malaises lilliputiens 
Meats — Les entre-plats sodomisés
Snails and Frogs — Les spoutniks astiqués d’asticots statistiques 
Fish and Shellfish — Les panaches panachés
Game and Poultry - Les chairs monarchiques 
Aphrodisiacs — Les "je mange GALA" 
Sweets and Desserts — Les pios nonoches 
Appetizers — Les délices petits martyrs

3. Erotic dishes

The only chapter in the book illustrating after effects of table fests with exotic dishes and devoted to the aphrodisiac. The pictures are bright,impudent and erotic as the author promised.

4. Philosophical statements of Dali about meal

The illustrations and recipes are followed by nicely put observations of the painter, which he shares with his readers relishing each word with alacrity:

"In fact, I only like to eat what has a clear intelligible form. If I hate that detestable degrading vegetable called spinach, it is because it is shapeless,like Liberty.”
"The jaw is our best tool to grasp philosophical knowledge”

"The jaw is our best tool to grasp philosophical knowledge"

5. Master class from chef
Those who enjoy challenges can find recipes, elixir and salad in Salvador Dali’s Cookbook.

Casanova Cocktail 

The juice of 1 orange
1 tablespoon of bitters (Campari)
1 teaspoon of ginger
(Mr. Peacock is assuming that Mr. Dali is referring to powdered ginger)
4 tablespoons of brandy
2 tablespoons old brandy (Vieille Cure)
1 pinch of Cayenne pepper
This is quite appropriate when circumstances such as exhaustion, overwork or simply excess of sobriety are calling for a pick-me-up. Here is a well-tested recipe to fit the bill. Let us stress another advantage of this particular pep-up concoction is that one doesn’t have to make the sour face that usually accompanies the absorption of a remedy.

At the bottom of a glass, combine pepper and ginger. Pour the bitters on top, then brandy and "Vieille Cure." Refrigerate or even put in the freezer. Thirty minutes later, remove from the freezer and stir the juice of the orange into the glass. Drink… and wait for the effect. It is rather speedy.

Red Salad (serves 4 for lunch, or 8 as a first course)
250 grams of red beets, diced; 250 grams of smoked tongue, diced; 340 grams of red cabbage, finely grated; 5 tablespoons heavy cream, chilled; 3 tablespoons lemon juice; 1 tablespoons tomato paste; 1 shallot, sliced; 1 teaspoon sugar, cayenne pepper to taste, salt to taste and iceberg lettuce leaves.

Combine sugar, cream, tomato paste, shallot and pepper. Beat with a whisk until the mixture is light and foamy, about 3 minutes. Slowly beat in lemon juice. Place beets, cabbage and tongue in a bowl. Add dressing and mix well. Cover and refrigerate 2 hours. Add salt and pepper to taste. Serve on a bed of lettuce.

Legendary "Gala Dinners"

Regardless the title of the book "Les Diners de Gala", opulent dinner parties thrown by the extravagant couple were the events that were almost more theatrical than gustatory. People told stories about dizzy dinner parties at Gala and Dali’s. 

There is a video of a benefit Dizzy Dinner held at the Hotel Del Monte given by Dali and Gala in 1941. The Dinner was entitled Surrealistic Night in an Enchanted Forest and was organised to raise funds for European artists who became unemployed after the War began. The guests were required to wear exotic outlandish costumes. The hostess was sitting on the bed and wild animals were roaming free around the event hall. Fresh caught frogs were served for an appetizer. Extravagance was a peculiar feature of the both spouses.

Originally published by Art News • November 28, 2017 • Author: Irina Olikh

Tiffani Thiessen’s Squid Ink Pasta with Octopus and Spicy Tomato Sauce 


Recipe courtesy of Tiffani Thiessen


For the Octopus:

  • 1 pound baby octopus, tentacles removed
  • 3 cloves garlic
  • ¾ cup yellow onion, roughly chopped
  • ½ cup fennel, roughly chopped
  • 2 cups vegetable stock
  • Kosher salt, to taste

For the Spicy Tomato Sauce:

  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup yellow onion, finely chopped
  • ½ cup fennel, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup dry rose or white wine
  • 1 28-ounce can diced tomatoes
  • 1 tablespoon harissa paste
  • 2 tablespoons unsalted butter
  • Kosher salt, to taste
  • 1 pound squid ink spaghetti


For octopus, bring a large pot of salted water to a boil. Once boiling, submerge the octopus tentacles into the water for 10 seconds at a time. Repeat this 3 more times. Remove the blanched octopus to a medium saucepot and add in the garlic, onion, fennel, and stock. Bring the mixture to a boil, reduce to a simmer and cook, covered for 45 minutes to 1 hour or until the octopus is tender and easily pierced with the tip of a paring knife.

For spicy tomato sauce, heat 2 tablespoons olive oil in a medium saucepot over medium heat. Then add the onion and fennel and cook for 4-5 minutes or until the vegetables have softened. Then add the garlic and cook until fragrant, about 1-2 minutes. Season with salt and then pour in the wine, diced tomatoes and harissa. Stir together and bring to a simmer. 

Continue to simmer, uncovered for 20-25 minutes or until the sauce has thickened and there is only a small amount of liquid left. Remove the sauce from the heat and stir in the butter. Let cool for 10-15 minutes and then transfer the sauce to a blender and blend on high speed until smooth. Season with more salt to taste.

Cook pasta to package directions. Drain and toss the pasta with 1 tablespoon olive oil. Add the cooked pasta to a serving plate and top with desired amount of sauce. Drain the squid from the cooking liquid, season with salt, and add to the top of the pasta. Serve immediately.

Oscar Wilde Aged Irish Cheddar 

Oscar Wilde Aged Irish Cheddar Cheese

“The only way to get rid of a temptation is to yield to it.” - Oscar Wilde

DESCRIPTION: Named after the  Irish poet of the same name, Oscar Wilde Cheddar is a sweet, tangy cheese, made in the European style. This cheddar is a bit more mild than its American cousins, with a naturally crumbly texture that lends well to cheese boards, soups and salads.

From: Old Brooklyn Cheese Company

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