Tags
allspice, Anjou pears, bay leaf, broth, butter, dried cranberries, dry white wine, flour, gouda cheese, half and half, lemon juice, pomegranate molasses, port wine, Shallots, smoked paprika, toasted walnuts
This was one of those recipes that you read and think, “Oh, my God…I need to make this right now”…except it’s two o’clock in the morning and you’re reading cookbooks because…who knows why? Except you aren’t asleep. But, the next morning…okay, later in the morning, I was in the kitchen peeling pears! Continue reading
This is hearty and soul-warming…perfect for winter and those somewhat chilly early spring days. It’s loaded with flavor and you probably have most of the ingredients on hand. “Cooking the pantry”, so to speak, makes for a perfect, and perfectly delicious mid-week meal. And the bonus, I do think this is even better reheated. 
The Dynamite Doula, a young woman who is near-and-dear to us, invited us over for lunch. She has a new “InstaPot”, the pressure cooker-sauté pan-slow cooker pot and a whole lot more. It turns out we have the same one, kindred spirits that we are! Anyway, she, and her Dear One, served us a version of this wonderful, rib-sticking, winter-chasing bean soup. It was supremely delicious, The Spicy Honey loved it and so I decided to see if I can come close to repeating her soup. 
Gravy is a thing of beauty. It can turn a pretty ordinary piece of meat or potato into a blessed event. Remember, it’s all about the sauce! 
I know we’ve talked about this before…I am a dyed-in-the-wool lamb lover. It’s special and it’s delicious. Lamb tends to be a bit more expensive than beef or pork, but shoulder chops are an economical option. They can be fried quickly, but braising them really develops some lovely flavors. 
This is winter comfort food, but hey, it’s been chilly recently, and these veggies are just such a nice foil for 
The Latin Lover worked through lunch, so we’re dining early tonight. The Goddess had needed a quick-fix. So pork chops over rice, that’s enriched with white wine and stock, as well as sautéed onions and mushrooms. Into the oven and about 30 minutes later…dinner! 
The mixture of onions, apples and mushrooms is a winning combination. I love this combination with pork or roasted chicken. This is particularly nice, because you can make it ahead and reheat it. I think it’s even better reheated, making it perfect for company. And, this compote positively screams autumn! 
This is a simple, full-flavored version of tomato soup. I’ve already posted 
Okay, so Carrot Soup has been done before. The Goddess does not live under a rock, so she’s aware of this. But, she thinks it’s just a good idea to master “basic” recipes. Then that recipe can then be a “jumping off” point for new flavor adventures. This is such a recipe. 
Goddess Cooks 