09 Saturday Jan 2016
Posted in Gluten Free, Make Ahead, Sauces
This is The Goddess’s first posting from rainy South Florida, and what better meal than red snapper and shrimp with a great sauce? (Did I mention, it’s all about the sauce? I did…oh, okay!) I had forgotten how often it rains here, but that did not dampen our dinner, the first one together in our little furnished apartment…it’s like we’re newlyweds again! Continue reading
24 Thursday Dec 2015
Posted in Brunch, Buffet Food, Make Ahead, Pasta, Vegetarian
Tags
béchamel sauce, butter, cheese, eggs, heavy cream, herbs, lasagna noodles, Mushrooms, ricotta, Spices, Spinach
When The Middle Son and The Unbound Reader joined forces, their wedding brunch was catered by The Red Blazer in Concord, NH. They make a Breakfast Lasagna, that had all of us tripping over each other to get another piece. We had all moved on from the real reason we were there. We were all there for the Breakfast Lasagna! Continue reading
07 Saturday Nov 2015
Posted in Gluten Free, Lunch, Soup, Vegetarian Option
Tags
bacon, broth, Brussels Sprouts, heavy cream, Mushrooms, Onions, Potatoes
The Goddess loves Brussels Sprouts…they’re mini heads of cabbage for goodness sake. Who wouldn’t love them? This is a version of the soup I make in the autumn and winter months, but it is perfect for an after Thanksgiving meal. It’s filling without being too heavy, it will warm you to your soul… Continue reading
31 Saturday Oct 2015
Posted in Gluten Free, Side Dishes, Vegetarian
Tags
broth, cheese, Garlic, heavy cream, herbs, Mushrooms, Onions, Sun-dried, winter squash
The Goddess has been thinking a bit about Thanksgiving. She has a lot to be thankful for, but packing up the house isn’t high on the list. She’s doing it way too slowly, but it’s going. But, I digress…what else is new? Continue reading
04 Sunday Oct 2015
Posted in Gluten Free, Make Ahead, Side Dishes, Vegetarian
Tags
bacon, cheddar cheese, chiles, heavy cream, Leeks, nuts, Spices, Sweet Potatoes
There are many versions of scalloped potatoes. They seem to go well with so many things—ham, meatloaf, turkey, etc. With heavy cream, and all that cheesy, creamy goodness and the crispy crust, they are an indulgence worth every calorie! But they’re orange, you say…Surprise!!! These are scalloped sweet potatoes. Continue reading
23 Sunday Aug 2015
Posted in Comfort Food, Desserts, Fruit, Make Ahead, Vegetarian
The Eldest Son loves bread pudding. Since he was going to be around, and I had some day old bread around, I thought, why not? I also had some very ripe bananas around, and I thought…hmmm, why wouldn’t these two flavors work well together? And they did! Continue reading
25 Saturday Jul 2015
Posted in Fish, Gluten Free Option, Main Course
This is just yummy and a terrific weekday meal. It’s also great for a dinner party. It’s fast AND delicious; it can be a one-pan wonder. It works with any fish, but I think I like it best with a white fish, as opposed to salmon. The sauce positively sings when used with sea bass…we’re talking arias here. Continue reading
19 Sunday Jul 2015
Posted in Chocolate, Desserts, Gluten Free, Make Ahead, Sauces
Tags
bourbon, butter, Chocolate, cocoa powder, corn syrup, heavy cream, sugar, vanilla
It’s all about the sauce. And this is a fantastic version, the Russian Sable of Fudge Sauces. This is THE Fudge Sauce. Okay, so you get that it’s really good, right? The Flying Librarian makes a hot fudge that may, may be even better than this, but she refuses to give me the recipe…some nonsense about swearing on her son’s life, so she won’t give out the recipe. Sometimes you just have to take the risk. It’s fudge sauce. Is she kidding? Continue reading
21 Tuesday Apr 2015
It was drizzly, and rather chilly today…you may have heard…it’s Spring! Soup seemed like the perfect antidote to not-so-perfect weather. This soup has everything green and everything springtime in it. It’s a flexible soup, too. You can limit the mixture to 2 or 3 ingredients or expand it 5 or 6. And if that’s not enough, there are also flavor or seasoning options. Continue reading
18 Saturday Apr 2015
Posted in Gluten Free, Main Course, Make Ahead
This is Venice, in all her glory. She’s old and she’s beautiful. Venice is a model of early engineering…well engineering, period. This is man-made, and the beginnings of Venice date back to about the 5th century! Isn’t that just astounding? And the food is pretty astounding, too. Venetian Chicken (implying this is the only way one would prepare chicken in Venice!) has all of the best aspects of Venetian cuisine, but with a twist! Continue reading
Goddess Cooks 