14 Friday Apr 2017
Posted in Breakfast, Cheese, Eggs, Supper, Vegetarian Option
This is a fun little breakfast or supper dish. I got this from the folks over at Serious Eats. Those people are geniuses. This is a slightly different way of folding the crêpe than we normally see. But, delicious these are. Continue reading
08 Saturday Apr 2017
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This is a nice mélange of vegetables. And it is the perfect choice to serve with Meatloaf Romana. The flavors played off of each other very nicely. And not only is this a colorful mixture, it has a wonderfully rich flavor. Continue reading
15 Thursday Dec 2016
Posted in Asian, Comfort Food, Gluten Free Option, Soup, Vegetarian Option
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broth, Carrots, Chinese greens, frozen peas, Garlic, ginger, Green beans, lemongrass, lime juice, ramen, Scallions, sesame oil, sesame seeds
I found a nice Asian market here in South Florida. I love Asian markets with their offal, their weird and wonderful fish and shellfish and their greens. I love their greens. I was thrilled to discover Chrysanthemum leaves or Tong Ho. Continue reading
19 Wednesday Oct 2016
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bell peppers, cabbage, Carrots, chow mein noodles, Garlic, ginger, Ground pork, hoisin sauce, Mushrooms, rice wine vinegar, Scallions, sesame oil, snow peas, soy sauce, tortilla strips, water chestnuts
Do you know anyone who doesn’t love egg rolls? If you do, immediately remove those culinary Philistines from your Christmas list. This bowl of goodness may just make a convert out of them. I really think you’re going to love these. Continue reading
20 Saturday Aug 2016
Posted in Breakfast, Brunch, Buffet Food, Gluten Free Option, Make Ahead, Vegetarian Option
We love Eggs Benedict. But, really. Who doesn’t? This is the perfect make ahead, ready-in-the-fridge sort of breakfast, or any meal for that matter. The Goddess knows a homemade hollandaise is always the way to go, but she’s a realist. She knows there are those among us, including herself, that periodically has a lapse and wants to just make things easy, so we use a mix. She forgives these little human foibles. Continue reading
12 Friday Feb 2016
Posted in Citrus, Fish, Gluten Free, Main Course, Vegetarian Option
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capers, Garlic, herbs, olives, onion, oranges, Spices, tomato, white fish, white wine
Is this really Sicilian? Perhaps, if The Goddess lived in a Sicilian village she would be making this dish, with many of the flavors—tomato, capers, olives, garlic, orange (there it is again!) and some fennel—that are so prevalent in Sicilian cooking. This turned out to be delicious, so she will be making this frequently. Continue reading
01 Tuesday Dec 2015
Posted in Comfort Food, Gluten Free, Poultry/Chicken, Soup, Vegetarian Option
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I will tell you unabashedly, that I got the idea for this soup from the fantastic Marcus Samuelsson, chef/owner of The Red Rooster in Harlem. Watching him cook is like watching a flawless ballet performance, but with sharp knives and flames. He also happens to have spectacularly, nuanced taste buds. Continue reading
07 Saturday Nov 2015
Posted in Gluten Free, Lunch, Soup, Vegetarian Option
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bacon, broth, Brussels Sprouts, heavy cream, Mushrooms, Onions, Potatoes
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… Continue reading
06 Friday Nov 2015
Posted in Gluten Free, Main Course, Make Ahead, Vegetarian Option
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bell pepper, currants, Eggplant, feta cheese, Mint, onion, pistachios, pork, Spices
Eggplant is a favorite around The Goddess’s abode. It’s one of those blank canvas-types of foods, like zucchini and white bread. Stuffed eggplant is a one-dish wonder and this one is particularly interesting, with addition of chorizo sausage, mint, currants and feta cheese. Continue reading
06 Saturday Dec 2014
Posted in Apples, Breakfast, Gluten Free, Herbs, Pork, Potatoes, Side Dishes, Vegetarian Option
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apples, Green beans, herbs, pork, Potatoes, Poultry, rosemary, sage, seasonings, Thyme
We’ve already discussed citrus and how you can use the various types to add flavor. I’ve decided that it might be a good idea, every now and again, to focus on specific herbs, spices, blends and flavors that compliment each other, and how to use them. To that end, we’re going to talk about sage, rosemary and thyme.
Goddess Cooks 