16 Thursday Jul 2015
Posted in Appetizers, Cheese, Condiments, Lunch, Quickies (It's not what you think!)
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You’ve heard The Goddess prattle on about how much she adore leftovers. She prays at the table of leftovers. I’m certain it’s gotten to the point where you want to gouge out your eyes and run a red-hot poker through your ears, every time she says that. But this…this lunch right here…this is why she feels that way…not the gouging or the hot poker part, but the loving leftovers part…. Continue reading
13 Saturday Jun 2015
Posted in Condiments, Gluten Free, Make Ahead, Quickies (It's not what you think!), Salads
I’ve had this recipe for Russian dressing, given to me by a colleague from my single days, for years. God, that was decades ago. Anyway, she made this all the time; this was her go-to dressing and with good reason. It’s simple and a rather nice change of pace from bottled dressings of this ilk…a little sweet, a little tangy and drop-dead easy! The perfect summer dressing…. Continue reading
19 Tuesday May 2015
This sauce is summer! Mango, pineapple, mint and a few other lovelies tossed in for good measure. This is the perfect balance for a grilled chicken breast or piece of salmon. It is truly perfection with crab cakes. Continue reading
02 Saturday May 2015
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butter, Garlic, ginger, herbs, Lemon, maple syrup, Orange, sour cream, Spices, Sun-dried, Tangerine
Compound butter, which simply put, is butter with stuff added to it. The great thing about them, is they can and should be made ahead, chilled and/or frozen, so you have them on hand. The Goddess is all about having things on hand to work with and make her life easier. These little nuggets of saucy goodness offer huge flavor and versatility. It’s simplicity at its very best. Continue reading
26 Sunday Apr 2015
Posted in Condiments, Gluten Free, Make Ahead
Ginger (Zingiber officinale) use dates back at least 5000 years. You know the drill, Asia (it’s been used there for centuries), through the Middle East to Europe, then the Arab control of the spice trade, the trade routes open and spices become more available. The history of spice does seem to repeat itself, doesn’t it? Fortunately for us, ginger is readily available and in several forms…fresh, dried (in slices, pieces or more readily, ground), in syrup and crystalized.
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22 Sunday Mar 2015
Posted in Condiments, Make Ahead, Sauces
This is Allspice. Contrary to what many people think, Allspice is not a blend of spices. From a taste standpoint, you can see where this myth comes from. It is said to taste like a combination of cinnamon, cloves and nutmeg. But use it on its own; let allspice carry the day added to some ground lamb or rub it into a pork shoulder, then slow-roast the meat and serve with a BBQ sauce that has…yeah, you guessed it…allspice in it! Continue reading
15 Sunday Mar 2015
Posted in Condiments
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Mustard is biblical. Mustard is old. Mustard is a condiment. Mustard is an herb. Mustard is a spice. Mustard is good. It’s fun and easy to make your own prepared mustard from scratch. When you do, you may never go back to the purchased stuff! Ever! Continue reading
14 Saturday Mar 2015
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bourbon, hibiscus, honey, mustard seeds, rhubarb, Shallots, wine vinegar
This is positively the perfect sauce for lamb. Since Easter is around the corner, wouldn’t this be a great sauce to accompany some lovely slices of rare leg of lamb or lamb chops? It is spring…maybe some asparagus, too? Continue reading
15 Monday Dec 2014
Posted in Appetizers, Condiments, Gluten Free, Vinaigrettes
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Garlic confit is simple to prepare and simply delicious. You can smear the soft, creamy, sweet cloves on crackers or toasted bread for a quick hors d’oeurves or float a smeared toast on a bowl of soup. However you choose to use your garlic, you’ll be supremely glad you have these tasty morsels of lusciousness at your disposal. Continue reading
Goddess Cooks 