26 Sunday Mar 2017
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It’s getting to be that time of year, when things are coming up fresh and verdant. The asparagus spears will soon be sprouting up in the garden, or in my supermarket “garden”. The nice fat spears are calling my name, they’re on sale and baby, The Goddess is buying! Continue reading
22 Wednesday Mar 2017
Posted in Apples, Comfort Food, Gluten Free, Make Ahead, Pears, Plums, Vegetarian
Applesauce is delicious. This is better. My sister is the creator of this. Years ago, she made this for The Progeny. They loved it. They still do. I used to make huge amounts of this and can it in quart jars. The Eldest One used to eat it by the quart, quite literally. Continue reading
18 Saturday Mar 2017
Posted in Fillings, Gluten Free, Leftovers, Main Course, Make Ahead
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apple juice concentrate, brown sugar, Brussels Sprouts, cabbage leaves, carrot, corned beef, cornstarch, currants, Dijon mustard, Garlic, pearl onions, Potatoes, Spices, tomato sauce
Do you have some leftover Corned Beef from St. Patrick’s Day? Leftover potatoes, cabbage, too? This is leftover heaven, all rolled into a cabbage leaf. Not only that, it’s a skillet dinner…only one pan to clean…life just keeps getting better. Continue reading
17 Friday Mar 2017
Posted in Buffet Food, Comfort Food, Gluten Free, Make Ahead, Salads, Vegetarian
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broccoli slaw, carrot, celery seed, cider vinegar, lemon juice, mayonnaise, mustard, onion, seasoning, sour cream, white sugar, whole milk
As I mentioned in the post for the Broccoli-Apple Slaw with Cranberries, I’ve discovered broccoli slaw, that mixture of shredded broccoli that lives in the produce department of your supermarket. We really liked that slaw, but it’s not exactly a “classic” slaw. So why not make a more classic version of coleslaw, but using the broccoli instead? Seriously. Why not? We’re flexible, aren’t we and this is just as delicious. Maybe even better. Continue reading
16 Thursday Mar 2017
Posted in Gluten Free, Make Ahead, Sauces, Vegetarian
I thought I’d posted this already, but I guess I overlooked it…and that’s bad. Really bad. Because this is spectacularly good with Corned Beef with Beer Gravy and it’s that time of year. When The Progeny are around the table, I have to make huge quantities, because it truly is…all…about…this…sauce! Continue reading
03 Friday Mar 2017
Posted in Gluten Free, Latin Food, Make Ahead, Rice, Shrimp, Soup, Vegetarian
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cilantro, coconut milk, Garlic, hearts of palm, Leeks, lime juice, orange zest, Shrimp, Spices, tomato paste
This is, at its heart, the shrimp bisque you’re familiar with. But I was feeling the Carnaval vibe, given the time of year, and the shrimp looked so tasty, so I decided to jazz up the regular old bisque with some Brazilian flavors. It worked. And The Spicy Honey loved it. Lent won’t be all about sacrifice, after all! Continue reading
17 Friday Feb 2017
Posted in Buffet Food, Fish, Gluten Free, Make Ahead
Texture. 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
11 Saturday Feb 2017
Posted in Beef, Gluten Free
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I’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
13 Friday Jan 2017
Posted in Fish, Gluten Free, Make Ahead, Spinach
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brown butter, cheese, lemon juice, lemon zest, mayonnaise, Scallions, sole fillets, Spices, Spinach
The 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
06 Friday Jan 2017
Posted in Appetizers, Condiments, Gluten Free, Make Ahead, Vegetarian
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We 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
Goddess Cooks 