Slow-Roasted Tilapia with Leeks and Capers

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Slow-Roasted Tilapia with Leeks and CapersTexture.  This is all about the texture…pure silk on the tongue.  The flavor is wonderful, but the texture is positively silky.  Divine.  I kid you not.  Slow-roasting makes for a moist and silky finish.  Continue reading

Butter-Basted Rib Eye with Tarragon and Onions

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Butter-Basted Rib Eye with Tarragon and OnionsI’ve been hearing and reading about butter-basting steak for some years now, but I had sort of dismissed it.  That was a mistake.  I decided it was time to try it.  Oh, yes.  I should never have dismissed it.  It was, note the past tense, incredibly rich and delicious.  Continue reading

Breaded Pork Cutlet with Lemongrass-Garlic and Soy Marinade

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Breaded Pork Cutlet with Lemongrass-Garlic and Soy MarinadeThink schnitzel, with Asian flavors.  Why not?  It’s crispy.  It’s complex.  It’s delicious.  Did I mention that it’s best marinated ahead of time, so there’s minimal last minute prep?  Now, I have your attention…. Continue reading

Roll-Your-Own Sole Filled with Spinach & Drizzled with Brown Butter

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Roll-Your-Own Sole Filled with Spinach Drizzled with Brown ButterThe Goddess does so love creamed spinach…maybe it’s that “Green Goddess” thing.  Who knows, but love it, she does (that sounded eerily like Yoda…hmmm).  Brown butter is lovely with fish.  It’s rich and nutty and just plain wonderful.  So this fish encompasses many favorites, it doesn’t take long to prepare and bake, either.  And it looks mahhhvelous!  Continue reading

Bumpy Road Brownies

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Bumpy Road BrowniesThese little oozy, gooey squares of rich, chewy chocolate goodness are perfect for…well pretty much anytime.  I’ve been making a non-chocolate based version of these for years.  Yeah, alright…I should have thought about this sooner, but I didn’t.  Better late than never.  Continue reading

Candied Jalapeño Peppers

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Pouring the Reduced Syrup over the Candied Jalapeño PeppersWe recently enjoyed a brunch at Dirty Food in Toronto.  I had their hamburger.  I don’t think I’ve ever met a burger I didn’t like or want to eat.  And Dirty Food didn’t disappoint.  They also happen to make superb home fries, which I love, but are so many times disappointing.  But, I digress.  Back to the burger….one of the items available to top my burger—candied jalapeños!  Why don’t I know about these?  They were wonderful…a little hot, a little sweet and totally delicious.  Well now, The Goddess had to reproduce them.  Continue reading

Hot Pepper Rings in Olive Oil with Garlic

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Hot Pepper Rings in Olive Oil with GarlicA lovely young woman, who we’ll call The Spicy Charmer, had this tongue-tingling little concoction at La Veccia, in Toronto.  She described it, we chatted about it and we came up with this version of Hot Pepper Rings in Olive Oil with Garlic.  Continue reading

Hasselback Carrots with a Seasoned Crumb Stuffing

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Hasselback Carrots with a Seasoned Crumb StuffingThere’s Hasselback Potatoes, so why no carrots?  These are a nice side, they can be partially prepared ahead of time and are pretty.  Oh, yeah.  Did I mention they’re also really delicious?  Continue reading

Winter Peach Tarte Tartin with Guava Glaze

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Winter Peach Tarte Tartin with Guava GlazeWhat’s up using peaches in the winter?  They aren’t in season, so what is The Goddess thinking?  Well, she’s thinking that frozen fruit is a blessing and prolongs the seasons.  What could be more surprising and delicious than peaches at Christmas?  Continue reading

Chinese Greens: Tong Ho and Gai Lan

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Ramen with Chinese Greens and GingerI found a nice Asian market here in South Florida.  I love Asian markets with their offal, their weird and wonderful fish and shellfish and their greens.  I love their greens.  I was thrilled to discover Chrysanthemum leaves or Tong Ho.   Continue reading