Tags
apple cider vinegar, bacon, bay leaves, broth, brown sugar, Carrots, chuck roast, Dijon mustard, dried figs, Garlic, herbs, lemons, Medjool dates, olive oil, parmesan cheese, parsnip, pearl onions, Prunes, red wine, Spices
I was reading a blog the other day, and I ran across something called Pašticada. So, what’s this about? Not being Croatian, this was new to me, but from what I was reading, this dish is a pretty big deal. For the non-Croatian palate, this may seem like an odd combination of flavors to use with beef—lemons, nutmeg, cloves, prunes and other dried fruit—all braised slowly in red wine and plum brandy. Continue reading
This was the answer to The Latin Lover’s inquiry, “What are you planning for dinner?” This sort of just popped into my head. It went together quickly and had great flavor. 
Fresh tuna steaks, the thicker the better, are usually seared in a screaming hot cast iron skillet. They are usually served with just a simply sauce. This version is different and this is no ordinary sauce. The tuna is briefly and gently simmered in a lovely, tomato-based, sweet and sour sauce. 
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! 
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. 
This is a savory option for our crêpes. It’s pretty much a chicken enchilada, but with crêpes, duh. The sauce is lovely and loaded with flavor. Even though it has heavy cream, using broth lightens the sauce. 
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. 
I forget about meatloaf and I don’t know why. We love it. It’s goes together quickly. It practically bakes itself and damn, it’s just so delicious. And best of all, it makes great sandwiches. I’ve already given you 
Goddess Cooks 