28 Thursday Jan 2021
Posted in Braising, Fennel, Garlic, Gluten Free, Lemon, Make Ahead, Onions, Thyme, Veal
Tags
artichoke hearts, butter, chicken stock, Chives, fennel bulb, Garlic, lemon zest, Onions, pearl onions, Thyme, unflavored gelatin, Veal, white wine
I haven’t cooked a veal breast in years. The last one I made was stuffed and it was good, but…. Well, let’s put it this way, it didn’t make my taste buds do cartwheels. This one, which is based on Jacques Pépin’s recipe, does! Continue reading
04 Friday Dec 2020
Posted in Braising, Eggplant, Gluten Free, Make Ahead, Mint, Side Dishes, Vegetarian Option
Tags
Asian eggplants, bell pepper, broth, chili garlic sauce, Eggplant, Garlic, ghee, Mushrooms, Onions, pomegranate molasses, rice flour, Spices, Walnuts
I love eggplant…my favorite ways are usually the way the Asian use them. Salty, sweet with a crispy exterior and a creamy interior…but, then there’s baba ganoush. And the Brazilians serve it simply grilled, with maybe a drizzle of olive oil and vinegar. Okay…so it really doesn’t matter in what cuisine the flavors lay, I’m there for eggplant! Continue reading
11 Saturday Apr 2020
Posted in Braising, Gluten Free, Lamb, Lemon, Make Ahead, Middle Eastern Flavors, Vegetables
Tags
almonds, diced tomatoes, Eggplant, fresh ginger, Greek-style yogurt, heavy cream, Lamb, lemon zest, olive oil, Spices
This version of Korma is not traditional. I’ve added eggplant and lemon zest. Feel free to omit both, but hand-to-heart, it won’t be as tasty…and at the Goddess’s abode, we’re all about tasty! This Korma has particularly good Karma. Continue reading
21 Friday Feb 2020
Posted in Braising, Gluten Free, Monkfish, Peppers
Tags
capers, clam juice, dry sherry, Garlic, Leeks, marcona almonds, Monkfish, olive oil, olives, roasted peppers, sweet smoked paprika
Monkfish is an ugly, ugly fish, but I have memories of watching Julia years ago, with this massive, ugly fish, holding it up by the tail. When I’ve prepared it, I wasn’t happy with the results…I’ve grilled it, sautéed it, roasted it and while the flavor was nice, the texture was not to my liking. Let’s just say, it was a little too chewy. It always seemed underdone. Then, I tried braising it. Bingo! From now on, this is my go-to way to cook monkfish. Continue reading
03 Tuesday Dec 2019
Posted in Beef, Braising, Comfort Food, Fennel, Figs, Gluten Free, Make Ahead, Onions, Orange, Pressure Cooking, Stew, Sun-dried
I’ve been reading this really interesting cookbook, ****************. Actually, it’s less of a cookbook, though they have some wonderful recipes, and more of a reference work. At least for me it is. The authors are a chef and a specialist in scents. What a combination, right? Continue reading
16 Saturday Sep 2017
Posted in Beef, Braising, Garlic, Gluten Free, Herbs, Main Course, Make Ahead, Slow Cooker, Stock/Broth, Vegetables, Wine
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
Goddess Cooks 