Apple-Fennel & Bleu Cheese Salad

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When autumn arrives, so do apples and pears.  In abundance.  Today, The Goddess is focusing on apples.  The varieties of older and new apples has positively exploded.  And that’s a delicious thing.  This salad is very close to a Waldorf Salad.  But, of course, The Goddess made a couple of changes.  This graces our Thanksgiving table almost every year.  Continue reading

Spicy Peanut Chicken with Lime

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This image has an empty alt attribute; its file name is img_3859.jpgI saw this on a Facebook page I follow.  It looked so delicious and we haven’t had chicken.  My version is based on a Jamie Oliver recipe, but I roamed pretty freely from his version.  You know, The Goddess is a born culinary wanderer.  Continue reading

Chunky Apple (and Pear) Butter, Instant Pot

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I have an Instant Pot.  I love it.  I have a slow-cooker.  And I love that, too.  And either is a great way to make fruit butter…but, today, we’re making Apple-Pear Butter…mmm…autumn in a jar!  Continue reading

Turkish Pide with Cheese, Meat or Vegetable Filling

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I’ve been meaning to make pide (in case you’re wondering, it’s pronounced “PEE-day”) for quite some time.  This is street food, at its very best.  And this dough?  It is positively fabulous and wonderful to work with.  I’ve given you a couple of filling options, and then some!  Continue reading

Mandarin, Green Bean, Tomato, Cucumber and Olive Salad

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This is a great little salad.  It’s pretty, it holds up well and it’s delicious.  Mandarins have just come into the market and they are wonderful.  I find, you can eat the entire being, peel and all.  And they’re gorgeous and just scream autumn. Continue reading

Mount Pelion Cheese Bread

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This is a great dough to work with and the fillings are really limitless. Mount Pelion, which took its name from the mythical king Peleus, father of Achilles, is considered one of the most beautiful mountains in Greece. The local cuisine specializes in charcuterie, and a hearty stew called, spentzofáï. These little breads resemble a Mount, and would be a perfect accompaniment to either the charcuterie or a stew.

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Apple Fritter Bread

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I was flying around the InterWebs and ran across a reference to Apple Fritter Bread, and I thought it sounded wonderful…but that one was a quick bread.  I wanted a yeast bread and then I found one.  So I took to my handy-dandy roll recipe and made a change here and there, so here we are!  This dough is pillowy soft and somewhat sticky, but a dream to work with.  I takes a bit longer for it to raise, because it’s both rich and sweet.  You know, good things!

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Potato-Rye Bread with Caraway & Onion

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Did you know that during the Middle Ages (5th to the 15th century), much of Europe, certainly the peasants, ate rye (or barley) bread?  Funny how things change.  Now, rye bread is enjoyed by almost everyone, and did I mention that it is the very foundation for that wonderful comestible called “The Reuben”?  Continue reading

Johnny Appleseed Tomato Soup

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It’s that time of year…the beginning of soup season.  Or autumn to normal people.  And as it happens, it’s also apple season.  See the connection I made there?  Nothing gets by The Goddess.  This seemed like a marriage made in heaven.  And it is!  Continue reading

Thousand Island Dressing

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I love salad dressing…period.  It doesn’t matter if it’s creamy or a vinaigrette.  I just love it.  And I like to have a little salad with my dressing.  Or to put it another way, I like to have a bowl of really delicious calories!  Now, having said that, this is worth every…single…calorie! Continue reading