17 Sunday Mar 2019
Posted in grapes
This is one of those little sweethearts-of-a-recipe. It’s fast, easy and just supremely delicious. It’s good warm or at room temperature. I plop them on top of salads, serve them on the side of a grilled pork, chicken or salmon, or smear them on some nice toast with a bit of brie. Continue reading
26 Friday Jan 2018
Posted in Dairy, Desserts, Eggs, Gluten Free, Latin Food, Lemon, Lime, Make Ahead, Orange
Flan is one of those desserts that almost everyone loves. From a hostess’s standpoint, flan is a terrific dessert, as it really needs to be done in advance. It’s also a terrific dessert, because it’s simply delicious and deliciously simple. Continue reading
13 Wednesday Dec 2017
Posted in Appetizers, Condiments, Gluten Free, Hot Chiles, Make Ahead, Mango, Peppers, Pineapple, Sauces, Vegetarian
I always like to have a few jars of Hot Pepper Jelly on hand, particularly during the holiday season. Hot Pepper Jelly is always an appreciated hostess gift. It’s so versatile. I love to have a bit on a cheese tray, perfect with a leg of lamb, or on a grilled cheese sandwich. It’s a really nice glaze for chicken or pork, too. Are you getting the impression this is a versatile sauce to have in your pantry? You would be right…. Continue reading
16 Saturday Sep 2017
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basamic vinegar, black pepper, Dijon mustard, fresh herbs, kosher salt, lemon juice, olive oil, Shallots, sriracha, Tomatoes, Worcestershire sauce
This 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
06 Sunday Aug 2017
Posted in Cheese, Comfort Food, Corn, Cornmeal, Gluten Free
Unless your roots lie in Italy, polenta may be pretty unfamiliar. It certainly was for The Goddess. But, she’s a convert. This is a great starting place, if you’ve never made polenta. You can do this and polenta with corn and cheese is just so delicious. Continue reading
06 Friday Jan 2017
Posted in Appetizers, Condiments, Gluten Free, Make Ahead, Vegetarian
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We recently enjoyed a brunch at Dirty Food in Toronto. I had their hamburger. I don’t think I’ve ever met a burger I didn’t like or want to eat. And Dirty Food didn’t disappoint. They also happen to make superb home fries, which I love, but are so many times disappointing. But, I digress. Back to the burger….one of the items available to top my burger—candied jalapeños! Why don’t I know about these? They were wonderful…a little hot, a little sweet and totally delicious. Well now, The Goddess had to reproduce them. Continue reading
05 Thursday Jan 2017
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A lovely young woman, who we’ll call The Spicy Charmer, had this tongue-tingling little concoction at La Veccia, in Toronto. She described it, we chatted about it and we came up with this version of Hot Pepper Rings in Olive Oil with Garlic. Continue reading
20 Friday May 2016
Posted in Gluten Free, Shellfish/Mollusks
Tags
black pepper, butter, buttermilk, Cornmeal, gluten free, kosher salt, Meyer lemons, milk, rice flour, soft-shelled crabs, Spices, white wine
Hurray! It’s soft-shelled crab time! They are back in season. Soft-shells are only around for a couple of weeks, so get some and enjoy them now. Keep it simple, with a light breading and a nice big drizzle of great Meyer Lemon-Brown Butter Sauce….mmmmmmmm…life is great! Continue reading
15 Friday Jan 2016
Tags
cream, eggs, evaporated milk, kosher salt, milk, sugar, tapioca, vanilla extract
When The Progeny return from their far-flung places, The Goddess likes to try to prepare the foods they feel are special. The Eldest One arrives tomorrow, and I must say, tapioca pudding is high on his list of favorites… Continue reading
09 Friday Oct 2015
Posted in Condiments, Latin Food, Make Ahead, Salads
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The Goddess has never met an onion she doesn’t like. She LOVES onions. It’s that simple. She loves them caramelized; onions add sweetness to dishes, when caramelized. She love them raw; raw onions add crunch and freshness. Is there anything better than raw onions on a burger? Sauté onions just a bit, but leave them with some texture; they are lovely in onion soup or piled on top of steak or eaten right out of the skillet! She seems to lean toward Walla Walla, Vidalia, but leeks, scallions, shallots are all high on her list, too. And of course, the beautiful and tasty red onions we’re using here. Continue reading
