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
Carrots and honey go together like…like…well, honey and carrots. They are good pals, close and gossipy. Throw carrots into some browned butter and they become nutty, too. Right up my alley…. 
Tarragon is a lovely herb. The French use it extensively. We should use it more. It has a delicate, grassy flavor with a distinct licorice kick. Chicken with Tarragon-Shallot Cream Sauce…a match made in heaven. 
Boeuf Borguignon is THE quintessential beef stew. And Julia Child’s is the best. I’ve been making a version of this for decades and it’s never failed me. Don’t let the list of ingredients spook you. The Goddess has changed a few things, and nothing seems to have suffered for it. 
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. 
These are rich and chewy, with bits of crunchy, toasted pecans, gooey chocolate and coconut…and they’re just plain good. So pour the coffee and invite a friend…. 
My mother used to make what I now know to be…polenta. There wasn’t a very large Italian population in South Dakota, probably still isn’t. So, we just didn’t know about things like polenta. So, unknowingly she made polenta, or cornmeal “mush”. 
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. 
Every now and then we need to return to the very “root” (or tuber, in this case) of cooking. This is one of those “basic” recipes. And soup is a great place to begin. Most of us love soup, or at the very least, like it. Particularly, when the thermometer begins to dip, as it is these days. But, we shouldn’t leave soup off of our summer menu, as many soups have the wonderful flexibility of being served either hot or cold. Potato soup is no exception…vichyssoise, anyone? 
Goddess Cooks 