12 Sunday Apr 2015
Posted in Gluten Free, Make Ahead, Sauces
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Curry powder isn’t a “thing” unto itself, but rather a blend of spices, used to simulate the masalas widely used in Indian, Asian and some African cuisines. It is surprisingly flexible, depending on how much you use and what spices you choose to include, but absolutely delicious. Continue reading
11 Saturday Apr 2015
Posted in Fruit, Main Course, Sauces
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This is an excellent combination of flavors, and lovely to behold! Salmon just begs for something fruity…it just does, don’t you think? Continue reading
26 Thursday Mar 2015
Posted in Make Ahead, Sauces
Sound pretty ordinary, doesn’t it? There’s nothing ordinary about this dish. It’s simplicity itself, with huge flavor. It’s a great dinner party dish, because it’s even better made ahead. Continue reading
25 Wednesday Mar 2015
Posted in Sauces
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Celery, horseradish, mayonnaise, mustard, Scallions, Shallots, Spices, yogurt
I had a couple of requests for the Creole Rémoulade Sauce mentioned in the Hush Puppy post. So without further ado…. Continue reading
22 Sunday Mar 2015
Posted in Condiments, Make Ahead, Sauces
This is Allspice. Contrary to what many people think, Allspice is not a blend of spices. From a taste standpoint, you can see where this myth comes from. It is said to taste like a combination of cinnamon, cloves and nutmeg. But use it on its own; let allspice carry the day added to some ground lamb or rub it into a pork shoulder, then slow-roast the meat and serve with a BBQ sauce that has…yeah, you guessed it…allspice in it! Continue reading
14 Saturday Mar 2015
Posted in Gluten Free, Herbs, Main Course, Quickies (It's not what you think!), Sauces
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butter, Garlic, herbs, Lamb, lemon zest, mustard, olive oil, orange juice
Perfectly cooked lamb chops are a culinary wonder to be savored. And the Rhubarb-Hibiscus Bourbon Sauce is a perfect union; they are a natural together. The slight gaminess of the lamb, the lavender in the Herbes de Provence, the tartness of the rhubarb…this dish is Spring! Continue reading
14 Saturday Mar 2015
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bourbon, hibiscus, honey, mustard seeds, rhubarb, Shallots, wine vinegar
This is positively the perfect sauce for lamb. Since Easter is around the corner, wouldn’t this be a great sauce to accompany some lovely slices of rare leg of lamb or lamb chops? It is spring…maybe some asparagus, too? Continue reading
08 Sunday Mar 2015
Posted in Gluten Free, Herbs, Sauces
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cream, eggs, herbs, lemon juice, lemon zest, Mushrooms, pasta, Shallots, tarragon
Thomas Jefferson (or “Tee-Jay”, his lesser known rapper name), from his travels in Europe, brought the Colonies the lovely flavor of tarragon. He was a Francophile in the largest sense; if it was French, it was good…and tarragon is very good, indeed.
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01 Sunday Mar 2015
Posted in Gluten Free, Herbs, Sauces, Vegetarian
Rosemary, ahh, I do love this herb. It has spiky, rather substantial leaves, a heady, strong, complex aroma and flavor. It’s great on lamb, pork, fish and game, rubbed into chicken or your Thanksgiving turkey or sprinkled over potatoes (or other root vegetables), that are then roasted to crispy perfection. There’s something wintry about this herb, though I use it all year-long and prime rib, wouldn’t be as good as it can be, without rosemary. Continue reading
23 Monday Feb 2015
The Unbound Reader, who married The Middle Son last year, wondered if I would talk about flavorings, flavor combinations that work together and what flavors work with which foods…confused? Yeah, I have a tendency to do that sometimes, but let’s sort this out a bit.
Clearly, in order to experience the best flavors of anything, you need to start with a great cut of meat or perfectly ripe fruits or vegetables. No amount of herbs or spices will fix any food past its prime. But, on very good days, when the planets are all in alignment and you find the perfect, oh, let’s just say, the perfect winter squash, you will want that squash to sing when it hits the table, right? What do you choose to enhance the sweetness, the texture, the flavor of our perfect squash? All foods can be enhanced, their flavor boosted, by teasing out the very best parts of their flavors with salt and pepper, herbs and spices. The key is understanding what works, how much and when to just use salt and pepper and nothing else.
Goddess Cooks 