Tags
diced tomatoes, dry chicken base, dry white wine, Eggplant, fennel bulb, garlic granules, herbs, olive oil, onion, parmesan rinds, parmigiano reggiano cheese, sour dough bread, sugar, tomatoe paste
We’ve done Eggplant Parmesan Soup, lo those many years ago, when we began this little adventure. I loved that version, but as you must be sick to death of hearing, The Goddess is a Being who enjoys change…and it just so happens she had some really nice fennel, ergo this version was born! Continue reading
I’ve been meaning to make pide (in case you’re wondering, it’s pronounced “PEE-day”) for quite some time. This is street food, at its very best. And this dough? It is positively fabulous and wonderful to work with. I’ve given you a couple of filling options, and then some! 
This is one of those delicious, almost-no-work-type of dishes. It’s flexible and loaded with flavor. It is the quintessential summer dip. And I think summer is upon us!
This is a nice, filling soup…almost a stew, really. It’s loaded with flavor and you probably have most of the ingredients on hand. “Cooking the pantry”, so to speak, makes for a perfect, perfectly delicious mid-week meal. Though, I do think this is even better reheated. 
Recently I had the privilege of breaking bread, well pita, with an incredibly talented and sharp woman. Her family has been a part of our lives for over two decades! Where does the time go? Anyway, we dined at Mythos, in Burlington, Ontario. The dinner was delicious, but their Greek salad was divine. 
I know we’ve talked about this before…I am a dyed-in-the-wool lamb lover. It’s special and it’s delicious. Lamb tends to be a bit more expensive than beef or pork, but shoulder chops are an economical option. They can be fried quickly, but braising them really develops some lovely flavors. 
I’ve been culling. I get too many magazines, though I’ve cut back hugely, but now and again, a person has to cull. So I was reading back issues of Fine Cooking, which I must say is the one magazine I find really difficulty to part with. So, so many delicious recipes, not mention good, solid cooking information. And lo and behold, I ran across Turkish Tarator Sauce. 
This is a perfect and perfectly delicious vegetarian entrée. Of course, you can stuff zucchini, but if you can get your hands on some patty pan squash, grab ’em up. They’re just so much more fun. These reheat well, so they can be prepared when you have time and then you can simply reheat for a nice mid-week meal. 
I was going to call this Autumn Hummus, but really, what does that tell you? Nada! The pumpkin and roasted peppers are there, but they are subtle. Not front flavors at all. And it’s very festive-looking. 
Goddess Cooks 