Tags
balsamic vinegar, black olives, Bread, cucumbers, Dijon mustard, fresh herbs, garlic granules, honey, olive oil, pickled peppers, pita bread, radishes, scallions, tomatoes, wine vinegar
Panzanella or Fattoush? That is the question. In reality, they are pretty much the same salad…and yet, not. That makes no sense, does it? At their roots, they are both bread salads, with good veggies tossed in. But it is all about the bread or the pita, and with this version, you don’t have to choose between the two…Fattoush-azella! Continue reading
The Tuscans have their Ribollita. The Galicians have their Caldo Gallego. The Lisbonites have their Caldo Verde. And we, have this “Souppa”. Most cultures have some similar soup, a simple, nutritious, inexpensive and delicious soup or stew, using what’s on hand. This is peasant food, at its very best. 
Yesterday The Goddess very pointedly told you not to use oily fish for ceviche. Clearly, she’s not to be trusted. Because today, here she is, using tuna in ceviche. So, it turns out that tuna (and I have used salmon—horrors!) is really quite lovely in ceviche. 
Crêpes are wonderfully flexible, but not eaten nearly enough. They seem to have become passé. They’re no longer as exotic or sexy, as they once were. And, it’s a damn shame, I tell you. So let’s bring them back. 
This was supper today. This is pure comfort. It’s been a long day, I was tired and I had leftover garlic rice, a nice, plump ripe avocado, eggs and onion and these flavors are crazy good together. This is a great breakfast and dish, too. MMMmmmm…. 
It’s the time of year when the buffet table is front and center for many celebrations. At least at The Goddess’s house, it is. And The Latin Lover has been eating all sorts of good Cuban food in Miami and he’s returning for the holidays…his gift to me, whether he knows it or not! This Pastel de Picadillo Cubano is perfect for him. 
This came about because there’s a great sandwich at 
The Goddess loves Brussels Sprouts…they’re mini heads of cabbage for goodness sake. Who wouldn’t love them? This is a version of the soup I make in the autumn and winter months, but it is perfect for an after Thanksgiving meal. It’s filling without being too heavy, it will warm you to your soul… 
