20 Tuesday Feb 2018
Posted in Travel
Lisbon is a wonderful city, built on seven hills. It’s jam-packed with history, has a wonderful juxtaposition of antiquity and modernity. It has warm people, wonderful museums and some absolutely fantastic food and wine. You must go. Continue reading
20 Tuesday Feb 2018
Tags
all-purpose flour, baking powder, baking soda, bananas, bourbon, butter, chocolate bits, eggs, lemon juice, sugar, toasted walnuts, vanilla extract
Banana Bread is delicious, but it’s particularly delicious with toasted nuts and chocolate. This one’s boozed up, even though I may have this for breakfast. Toasted with butter….MMMMM! Continue reading
19 Monday Feb 2018
Posted in Travel
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We just spent two glorious weeks in Portugal, a country with a rich and colorful history, dating back to about 200BCE. For a relatively small country (about the size of the state of Maine) Portugal is jam-packed with all sorts of wonderful surprises. And the Portuguese people are just delightful; they are warm, friendly and helpful. At the very first chance, you must go. Continue reading
15 Thursday Feb 2018
Posted in Asian, Condiments, Gluten Free, Make Ahead, Quickies (It's not what you think!), Sauces, Scallions, Vegetarian
This stuff is unbelievably delicious. Spoon-over-the-sink kind of delicious. The simplicity of the mixture just doesn’t jive with the amount of flavor you experience. It’s a perfect foil for steak, grilled chicken or pork or salmon. Or an Asian-inspired Sloppy Joe! You have to make this sauce. Continue reading
13 Tuesday Feb 2018
Tags
capers, dry white wine, Garlic, green olives, lemon juice, Lentils, olive oil, Onions, rice flour, Spices, tuna steaks
I usually lean toward an Asian flavor profile when I make tuna steaks. But, I just wasn’t feeling that today. After our time in Portugal, I decided to wander in that direction. More of a meander, really. The main thing to remember with tuna, is to not over-cook it. You want it crisp on the outside and very pink on the inside…and very delicious. Continue reading
12 Monday Feb 2018
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This is a technique to add to your repertoire of skills. Toasted nuts are delicious. Nuts add flavor and texture to dishes, both sweet and savory. Toast nuts and they becomes a thing of beauty. In fact, they’re a revelation. Continue reading
10 Saturday Feb 2018
Posted in Asian, Beef, Broccoli, Garlic, Gluten Free, Make Ahead, Onions, Peppers, Stir-Fry, Tangerine
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arrowroot, beef sirloin, bell peppers, black bean sauce, broccoli florets, brown sugar, cilantro, Garlic, olive oil, Onions, oyster sauce, rice wine vinegar, sambal oelek, sesame oil, soy sauce, star anise, tangerine zest, Thai basil, toasted sesame seeds, Worcestershire sauce
The key to a successful stir-fry, is a hot wok and having your mis en place, in place (pun totally intended!). Have everything sliced and diced before you even put the pan on the stove. Then, turn on the exhaust fan and crank the heat! Continue reading
03 Saturday Feb 2018
Posted in Chives, Condiments, Garlic, Gluten Free, Lemon, Sauces
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Aïoli is something you need to know how to make. It’s a basic mayonnaise, but with a good hit of garlic. I don’t tend to make aïoli from scratch, because it doesn’t keep as well, as it contains raw egg yolks. This version, which used purchased mayonnaise, keeps well, is more stable and is just plain delicious. Continue reading
02 Friday Feb 2018
Posted in Appetizers, Comfort Food, Gluten Free, Potatoes, Vegetarian
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These are not potato skins. Not the way we know them. These are potato peelings, but they deep-fry up to a nicely crisp, slightly chewy chip. And what makes them so exceptional, is that they’re fried in olive oil! And they’re served with Garlic Aïoli…oh, yes! Continue reading
01 Thursday Feb 2018
Posted in Main Course, Make Ahead, Soup
Tags
cheddar cheese, condiments, hamburger, milk, onion, Tomatoes
A Bacon-Cheeseburger in liquid form. Seriously, this soup really does taste like the real deal. It’s a great soup for kids…of all ages! This is an excellent soup for Super Bowl Sunday (or any other day), and it tastes even better reheated. Continue reading
Goddess Cooks 