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Tag Archives: black pepper

Mount Pelion Cheese Bread

03 Saturday Oct 2020

Posted by The Gourmet Goddess in Bread, Feta, Mediterranean Flavors, Vegetarian

≈ 2 Comments

Tags

all-purpose flour, black olives, black pepper, bread flour, dillweed, dry milk powder, egg, feta cheese, honey, instant yeast, kosher salt, olive oil, orange zest, sesame seeds

This is a great dough to work with and the fillings are really limitless. Mount Pelion, which took its name from the mythical king Peleus, father of Achilles, is considered one of the most beautiful mountains in Greece. The local cuisine specializes in charcuterie, and a hearty stew called, spentzofáï. These little breads resemble a Mount, and would be a perfect accompaniment to either the charcuterie or a stew.

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Lauryn’s Fabulous No-Knead Bread

30 Tuesday Jun 2020

Posted by The Gourmet Goddess in Bread, Make Ahead

≈ 3 Comments

Tags

active dry yeast, all-purpose flour, black pepper, ground ginger, kosher salt, parmigiano reggiano cheese, sugar, water

Our young and charming friend, Lauryn, likes to cook.  And she’s good at it.  She texted me a picture of an orb of bread she made.  It looked fabulous, so naturally I asked for the recipe.  Bless her heart for sharing it with me!  Continue reading →

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Buttermilk-Cheese Quick Bread with Fresh Herbs

24 Friday Apr 2020

Posted by The Gourmet Goddess in Bread, Cheese, Herbs, Quick, Vegetarian

≈ 1 Comment

Tags

all-purpose flour, baking powder, baking soda, black pepper, buttermilk, cheddar cheese, fresh herbs, olive oil, parmesan cheese

Okay, so this should really be called “Cheese-Herb” Quick Bread, because there’s way more cheese than herb.  But, I think the herbs are much more of a forward flavor, than the cheese…whatever you call it, doesn’t matter.  Just make it… Continue reading →

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Shrimp with Toasted Orzo and Panko-Parmesan Crust

29 Wednesday Jan 2020

Posted by The Gourmet Goddess in Main Course, Oregano, Pasta, Shrimp

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Tags

black pepper, butter, chicken broth, dry white wine, Garlic, grape tomatoes, lemon zest, olive oil, onion, Oregano, orzo, panko, parmesan cheese, parsley, Shrimp, summer squash

The original recipe is from Southern Living Magazine.  But, we were introduced to this delicious dish at a friend’s house.  These are the kinds of friends you want to have!  We came almost an hour late and they still fed us.  And Laurie shared the recipe…a good friend, indeed.  Continue reading →

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Wild Mushrooms with Cream, Marsala & Garlic Scapes

01 Saturday Jun 2019

Posted by The Gourmet Goddess in Gluten Free, Make Ahead, Quickies (It's not what you think!), Sauces, Side Dishes

≈ 1 Comment

Tags

black pepper, garlic scapes, heavy cream, Marsala wine, olive oil, salt, wild mushrooms

Wild Mushrooms with Cream, Marsala & Garlic ScapesIt’s garlic scape time!  The Goddess lives for this time of year.  There’s so much we can do with them and these mushrooms are a great vehicle to shine a delicious light on them!  Continue reading →

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Creamy Horseradish-Mustard Sauce

16 Saturday Mar 2019

Posted by The Gourmet Goddess in Gluten Free, Make Ahead, Sauces, Vegetarian

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Tags

black pepper, Dijon mustard, horseradish, sour cream, sugar

Creamy Horseradish-Mustard SauceAnd in case you missed it the first time…because this is spectacularly good with Corned Beef with Beer Gravy and it’s that time of year.  When The Progeny are around the table, I have to make huge quantities, because it truly is…all…about…this…sauce!  Continue reading →

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Deviled Eggs with a Bacon Top Hat

18 Friday May 2018

Posted by The Gourmet Goddess in Appetizers, Eggs, Gluten Free, Vegetarian

≈ 5 Comments

Tags

bacon bits, ball park mustard, black pepper, cider vinegar, eggs, mayonnaise, salt, Spices, Worcestershire sauce

Deviled Eggs with Bacon Top HatEggs and bacon go together like…well, bacon and eggs!  These are really the basic recipe for deviled eggs.  The garnish is up to you, but we like bacon, a sprinkle of fresh snipped chives and tonight, a thin slice of a cherry tomato.  The Latin Lover will be happy, as he loves deviled eggs.  Continue reading →

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Smoked Tea Rub for Meat

26 Tuesday Dec 2017

Posted by The Gourmet Goddess in Condiments, Dry Rubs/Spice Blends, Gluten Free, Make Ahead

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Tags

black pepper, coffee, garlic granules, Lapsong Souchong tea, onion granules, sea salt

Smoked Tea Rub for MeatWe’ve already talked about the spectacularly delicious tea, Lapsang Souchong Oolong.  It’s smoky and makes an interesting cup of tea.  But, I like to use the tea for cooking.  It is just the perfect addition to this simple dry rub for meat.  You can use it on other things, but it positively sings on beef…we’re talking a full-fledged aria.  Continue reading →

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Tomato-Herb Summer Salsa for Beef

16 Saturday Sep 2017

Posted by The Gourmet Goddess in Condiments, Gluten Free, Make Ahead, Quickies (It's not what you think!), Sauces, Tomatoes, Vegetarian

≈ 3 Comments

Tags

basamic vinegar, black pepper, Dijon mustard, fresh herbs, kosher salt, lemon juice, olive oil, Shallots, sriracha, Tomatoes, Worcestershire sauce

Tomato-Herb Summer Salsa for BeefThis isn’t exactly a salsa in the Mexican-dip-for-tortilla chips sense, but more of an uncooked, chunky thick sauce…maybe a dressing?  But, no matter what you call it, it’s a nice change of pace and it’s delicious.  It’s great over a steak, on a burger or even on chicken.  This is just perfect for summer, when tomatoes come rolling in.  Continue reading →

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Mushroom-Leek Bisque with Thyme & Bacon Bits

14 Sunday May 2017

Posted by The Gourmet Goddess in Comfort Food, Gluten Free, Make Ahead, Mushrooms, Soup, Vegetarian

≈ 2 Comments

Tags

bacon bits, black pepper, butter, chicken broth base, dried mushrooms, dry white wine, fresh chives, garlic granules, heavy cream, Leeks, lemon juice, Mushrooms, rice flour, Thyme, whole milk

Mushroom-Leek Bisque with Thyme & Bacon BitsThe Spicy Honey loves his mushroom soup.  Usually, he’s happy with the canned stuff, but this is so simple to make; it is really soooooo delicious.  I thought I probably should share the recipe.  Because, you need to make this.  Continue reading →

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