25 Sunday Apr 2021
Posted in Gluten Free, Make Ahead, preserves, Strawberries
Once you’ve eaten freezer jam, you’ll never go back. The color is spectacularly red and sparkling, but the flavor is unbelievable. Smearing some strawberry freezer jam (or preserves) on a scone, on Christmas morning, is the best Christmas gift you can give yourself or your family. Make room in your freezer…. Continue reading
24 Saturday Apr 2021
We had a lovely meal at the Peruvian restaurant, Para Dos, in Coral Gables. It was delicious, but the highlight was the Papas a la Huancaína. When I tell you this sauce is to die for, I’m not kidding. You’ll want to eat this by the bowlful, keeping it all for yourself. Continue reading
18 Sunday Apr 2021
Posted in Carrots, Fennel, Gluten Free, Herbs, Lentils, Make Ahead, Mandarin, Vegetarian
Over the years, I’ve gotten considerably more fond of lentils. They are so much more than just soup. I love lentil salads. And that’s almost what this is (and can be!). It makes a great backdrop for a piece of grilled salmon, cod or Branzino. And that’s what we’re doing with it today. Continue reading
10 Saturday Apr 2021
Posted in Condiments, Gluten Free, Onions
The Goddess adores pickled things and this is a favorite. These are fast, easy and delicious. It’s is one of “those” condiments. You want to have a jar of these beauties in the fridge at all times. There are so, so, so many ways to use Pickled Red Onions. Continue reading
08 Thursday Apr 2021
Posted in Beef, Cherries, Dried Fruit, Gluten Free, Instant-Pot, Make Ahead
Tags
allspice berries, arrowroot, bay leaves, chuck roast, dried garlic, dried sour cherries, herb sprigs, ketchup, onion, orange zest strips, port wine, red wine
This is an extraordinary pot roast. I was thinking about our trip to Portugal and remembering some of the fabulous meals we enjoyed, hence the Port, the oranges and the cherries. This seemed like just the thing to use for our Zoom dinner with friends to celebrate getting the vaccine. Everything is relative and one has to find joy in the little things. Continue reading
02 Friday Apr 2021
Posted in Gluten Free, Lamb, Main Course, Make Ahead, Middle Eastern Flavors, Slow-Roasting, Spices
Tags
I love lamb. I have always felt that the reason others don’t enjoy it, is because they’ve had over-cooked lamb. Gray-colored meat is all that appetizing to anyone. Admittedly, lamb has a distinct flavor and can be a tad gamey…maybe that’s why I like it so much! Continue reading
19 Friday Mar 2021
Posted in Gluten Free, Make Ahead, Parsnips, Pears, Soup, Vegetarian
Tags
bay leaves, bleu cheese, broth, Celery, Garlic, heavy cream, lemon juice, lemon zest, nutmeg, Onions, Parsnips, Pears, Thyme
I enjoyed this lovely soup at the Worcester Museum of Art, in Massachusetts. Their café is a lovely place for lunch and their signature Pear and Wild Mushroom Soup is a must try it. It just stood out, so how could I not try it? Oh, I’m so happy I did, because it’s absolutely delicious. And is the inspiration for this lovely elixir. Continue reading
05 Friday Mar 2021
Posted in Celery, Dates, Gluten Free, Make Ahead, Salads, Vegetarian
Tags
celery hearts, dates, extra virgin olive oil, fresh mozzarella pearls, lemon juice, lemon zest, slivered almonds
We tend to overlook celery much too often. Oh sure, we eat celery stick with Buffalo wings and on veggie trays with dips. But they don’t really let celery shine, do they? In this salad, celery has the starring roll. This is delicious for a dinner party and is best made several hours before serving. Trust me when I tell you, your guests will want more! 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
