29 Sunday Dec 2019
Posted in Appetizers, Buffet Food, Gluten Free, Make Ahead
Tags
Chives, dried potato flakes, egg, garlic granules, green peppercorns, ground chicken, heavy cream, herbs, olives, orange zest, pistachios, scallion, Spices
This is a nice little loaf to have in your fridge. It makes a nice sandwich, a lovely addition to a charcuterie with some cornichons or for a light lunch or supper with some good mustard. Continue reading
06 Saturday Jul 2019
Posted in Appetizers, Apples, Gluten Free, Ground pork
Tags
apple juice concentrate, apples, bourbon, dried cranberries, dry potato flakes, egg, Ground pork, heavy cream, herbs, Shallots, Spices
Small meatballs are a great tapa. This is a really nice blend to form into patties for breakfast sausages, either with or without the mustard-cream sauce…though, you know…it’s all about the sauce! Or it should be. Continue reading
13 Thursday Dec 2018
Posted in Breakfast, Brunch, Sandwiches
Tags
This was a revelation for The Goddess. Who would have thought this would be such a winning combination? I’ve been reveling in leftover Oma’s Sauerkraut with Apple, Onion and Bacon and have I been enjoying it. In that posting, I think I mentioned sautéed sauerkraut with fried eggs over the top for breakfast. This is just a waltz one step further down that road! Continue reading
31 Friday Mar 2017
Posted in Appetizers, Gluten Free, Make Ahead, Vegetables, Vegetarian
Parsnips are one of the things I always look forward to when autumn rolls around. Beef Barley Soup just isn’t as good without a parsnip. Neither is a good beef stew. I know it’s spring and it’s the end of the parsnip season, but think of these little discs of goodness as the last parsnip hurrah! Continue reading
21 Saturday Jan 2017
Posted in Asian, Gluten Free Option, Make Ahead, Pork, Sandwiches
Tags
Asian chili sauce, brown sugar, egg, Garlic, ginger, hoisin sauce, lemongrass, onion, panko crumbs, pork cube steaks, potato buns, rice flour, soy sauce, Spices, tomato
Think schnitzel, with Asian flavors. Why not? It’s crispy. It’s complex. It’s delicious. Did I mention that it’s best marinated ahead of time, so there’s minimal last minute prep? Now, I have your attention…. Continue reading
16 Wednesday Nov 2016
Posted in Cuban, Leftovers, Meat, Quickies (It's not what you think!), Snacks
Do you have leftover Picadillo Cubano? It makes a great filling for empanadas, and I threw a ripe plantain for good measure. It was (note the past tense!) delicious. The perfect light supper for The Latin Lover, after his return from the airport. Yes, he travels a bit, leaving The Goddess to wander and get into all sorts of trouble. Continue reading
06 Sunday Dec 2015
Posted in Comfort Food, Pie
There’s something about pies and men…well women, too. From time to time we have folks over for dinner and when The Goddess decides it will be pie for dessert, she’s always bemused by the reaction people (read “men” here!) have. They get sort of glassy-eyed, perhaps a tear forms and then they get this satisfied grin, “There’s going to be pie for dessert….” Continue reading
20 Sunday Sep 2015
Posted in Gluten Free Option, Sandwiches
It’s difficult for The Goddess to determine which component—avocado, fried egg or tomato—is the most important, the front flavor, if you will, of this sandwich. She thinks about these things, in the hopes that she will come up with a stellar and solidly conclusive answer for you. Today, she’s got nothin’. She just knows that it works. Continue reading
16 Saturday May 2015
Tags
crabmeat, egg, herbs, Lemon, mayonnaise, panko crumbs, Scallions, Spices
Good crab cakes are rich and soft, with an almost creamy texture and crispy crust. I know there are those that think crab cakes must have Ritz® Crackers crushed up in them, but I beg to differ. Panko crumbs are a more neutral flavor and will give you a much less dense, softer textured crab cake. You’ll get plenty of that rich, butter flavor when frying the cakes; make certain they are dark brown. Caramelization is “One Fine Thing”. Continue reading
