13 Monday Feb 2023
Posted in Black Barley, Carrots, Fennel, Herbs, Lemon, Make Ahead, Orange, radish, Salads, Side Dishes, Tomatoes, Vegetarian
Tags
Black Barley, Carrots, cherry tomatoes, dry vegetable base, Fennel, fresh herbs, Garlic, Meyer lemon, olive oil, Onions, orange zest, radishes, Scallions, Spices
I “discovered” black barley about five or six years ago. Black barley is a different beast, than pearled barley. It shares that somewhat nutty flavor, but it retains a delightful chewiness…texture, Baby! Continue reading
03 Wednesday Feb 2021
Posted in Gluten Free, Lemon, Main Course, raisins, Whitefish
Tags
bell peppers, dry white wine, green olives, Lemon, lemon juice, Onions, orange juice, Spices, whitefish fillets
Sicilian cooking is really fusion cooking. The Moors were in Sicily in the 10th and 11th centuries, and they brought all kinds of good things, like, apricots, sugar, citrus, sweet melons, rice, saffron, raisins, nutmeg, clove, pepper, pine nuts and cinnamon. This recipe is sort of an homage to the Moorish presence. Continue reading
28 Thursday Jan 2021
Posted in Braising, Fennel, Garlic, Gluten Free, Lemon, Make Ahead, Onions, Thyme, Veal
Tags
artichoke hearts, butter, chicken stock, Chives, fennel bulb, Garlic, lemon zest, Onions, pearl onions, Thyme, unflavored gelatin, Veal, white wine
I haven’t cooked a veal breast in years. The last one I made was stuffed and it was good, but…. Well, let’s put it this way, it didn’t make my taste buds do cartwheels. This one, which is based on Jacques Pépin’s recipe, does! Continue reading
26 Friday Jun 2020
Posted in Gluten Free Option, Lemon, Make Ahead, Pasta, Tuna, Vegetarian
Tags
ball parke mustard, bell pepper, bread and butter pickles, canned tuna, Celery, cherry tomatoes, fresh herbs, frozen peas, jicama, lemon juice, lemon zest, mayonnaise, olives, pickle brine, raw pasta, Scallions, sour cream, Spices, sweet vinaigrette
This is a throw-back to my childhood. On hot summer days (we didn’t have air-condition!), when my mother didn’t want to heat up the kitchen, she would make this in the morning, and put it in the fridge. At dinner time, she would add it to chopped iceberg lettuce, along with thawed frozen peas. It was so very good, at the end of a hot day. Continue reading
09 Saturday May 2020
Posted in Bars, Lemon, Strawberries, Vegetarian
Tags
all-purpose flour, baking powder, butter, egg, lemon juice, powdered sugar, Strawberries, strawberry-flavored gelatin, sugar
These just positively fly together…like about 5 minutes. It takes longer to dice up the strawberries than it does to actually make the recipe. Oh, so delicious…and easy, too! Continue reading
11 Saturday Apr 2020
Posted in Braising, Gluten Free, Lamb, Lemon, Make Ahead, Middle Eastern Flavors, Vegetables
Tags
almonds, diced tomatoes, Eggplant, fresh ginger, Greek-style yogurt, heavy cream, Lamb, lemon zest, olive oil, Spices
This version of Korma is not traditional. I’ve added eggplant and lemon zest. Feel free to omit both, but hand-to-heart, it won’t be as tasty…and at the Goddess’s abode, we’re all about tasty! This Korma has particularly good Karma. Continue reading
02 Monday Dec 2019
Tags
basil leaves, bay leaves, bouillon cubes, cabbage, Carrots, Celery, dried herbs, dried mushrooms, fennel bulb, Garlic, kidney beans, Leeks, lemon juice, parmesan cheese, red bell pepper, Spinach, Sun-dried, zucchini
With flu season upon us with a vengeance, I thought this was a good time of year to make a brothy, vegetable soup. There are a few beans tossed in, but they were more of an afterthought. This soup is all about vegetables, is slightly salty and will warm you to your bones. Continue reading
20 Tuesday Mar 2018
Posted in Appetizers, Cheese, Dip, Garlic, Gluten Free, Herbs, Lemon, Make Ahead, Vegetarian
I love Boursin™ cheese, and I make a pretty decent facsimile, Almost Boursin Cheese Spread (Almost!) in a previous post. So anyway, I was sitting, sipping and musing. Goddesses do that sometimes. You should try it. The things one thinks up…and this was one of those things. Continue reading
08 Thursday Mar 2018
Posted in Gluten Free, Lemon, Make Ahead, Marinade, Meyer lemon, Salad Dressing, Shallots
Tags
champagne vinegar, honey shallot, lemon juice, lemon zest, olive oil, vanilla bean, vanilla bean paste, vegetable oil
I know you’re groaning about now…oh, no! More citrus…at least this time it’s lemon. And this is using my favorite, Meyer lemons. The vanilla is surprisingly good in a vinaigrette. We don’t use vanilla enough in savory things. This will change all that! Continue reading
20 Tuesday Feb 2018
Tags
all-purpose flour, baking powder, baking soda, bananas, bourbon, butter, chocolate bits, eggs, lemon juice, sugar, toasted walnuts, vanilla extract
Banana Bread is delicious, but it’s particularly delicious with toasted nuts and chocolate. This one’s boozed up, even though I may have this for breakfast. Toasted with butter….MMMMM! Continue reading
Goddess Cooks 