05 Saturday Aug 2017
Posted in Garlic, Gluten Free, Main Course, Tuna
Tags
canned tomatoes, capers, fish stock, fresh herbs, fresh tuna, Garlic, green olives, lemon zest, olive oil, onion, raisins, toasted nuts
Fresh tuna steaks, the thicker the better, are usually seared in a screaming hot cast iron skillet. They are usually served with just a simply sauce. This version is different and this is no ordinary sauce. The tuna is briefly and gently simmered in a lovely, tomato-based, sweet and sour sauce. Continue reading
10 Monday Apr 2017
Posted in Brunch, Desserts, Fillings, Lunch, Main Course, Make Ahead
Crêpes are wonderfully flexible, but not eaten nearly enough. They seem to have become passé. They’re no longer as exotic or sexy, as they once were. And, it’s a damn shame, I tell you. So let’s bring them back. Continue reading
13 Friday Jan 2017
Posted in Fish, Gluten Free, Make Ahead, Spinach
Tags
brown butter, cheese, lemon juice, lemon zest, mayonnaise, Scallions, sole fillets, Spices, Spinach
The Goddess does so love creamed spinach…maybe it’s that “Green Goddess” thing. Who knows, but love it, she does (that sounded eerily like Yoda…hmmm). Brown butter is lovely with fish. It’s rich and nutty and just plain wonderful. So this fish encompasses many favorites, it doesn’t take long to prepare and bake, either. And it looks mahhhvelous! Continue reading
20 Tuesday Dec 2016
Posted in Make Ahead, Peaches, Pie, Vegetarian
Tags
Frozen peaches, lemon zest, pastry, pecans, sage, Spices, sugar
What’s up using peaches in the winter? They aren’t in season, so what is The Goddess thinking? Well, she’s thinking that frozen fruit is a blessing and prolongs the seasons. What could be more surprising and delicious than peaches at Christmas? Continue reading
29 Saturday Oct 2016
Posted in Cake, Desserts, Make Ahead
Tags
eggs, extracts, flour, fruit, lemon zest, liqueur, mascarpone cheese, ricotta cheese, sugar
Cassata is a wonderful dessert. It’s perhaps, sponge cake at its very best. Brush on some Lemoncello®, smear on a ricotta-mascarpone filling and serve with a wonderfully fresh, macerated fruit compote and YUM! There’s just one other thing…this has to be made ahead, which makes it the perfect dinner party dessert. Continue reading
20 Saturday Aug 2016
Posted in Breakfast, Brunch, Buffet Food, Gluten Free Option, Make Ahead, Vegetarian Option
We love Eggs Benedict. But, really. Who doesn’t? This is the perfect make ahead, ready-in-the-fridge sort of breakfast, or any meal for that matter. The Goddess knows a homemade hollandaise is always the way to go, but she’s a realist. She knows there are those among us, including herself, that periodically has a lapse and wants to just make things easy, so we use a mix. She forgives these little human foibles. Continue reading
08 Friday Jul 2016
Posted in Gluten Free, Make Ahead, Salad Dressing
Tags
anchovy paste, black pepper, Garlic, Greek yogurt, lemon juice, lemon zest, mayonnaise, olive oil, Worcestershire sauce
Caesar salad is such a classic, that it is very difficult to improve on that classic. And you absolutely can, and should make the dressing from scratch in the classic mayonnaise style. But, every now and then, it’s good to have this little recipe in your apron pocket. Continue reading
11 Saturday Jun 2016
Tags
anchovy paste, capers, lemon juice, lemon zest, mascarpone cheese, olive oil, parsley, scallion, Tuna, wine vinegar
This is a great little appetizer to whip up at a moment’s notice. Smear it on a bland, buttery cracker, and you think it’s perfect. But stuffed into one of the little sweet-hot round peppers that you can find on the olive bar…you know the ones, it’s stupendous. Continue reading
25 Thursday Jun 2015
Posted in Gluten Free, Make Ahead, Salad Dressing, Vegetarian
Tags
black pepper, Garlic, herbs, lemon juice, lemon zest, mayonnaise, sour, vinegar, yogurt
Recently, I’ve been thinking about bleu cheese. This naturally leads me to bleu cheese dressing. Don’t you love bleu cheese and bleu cheese dressing? You know, the really chunky kind. You can certainly buy it, but making your own is fun and you can choose how much bleu cheese you use. And you’ll want to use a lot. Continue reading
19 Sunday Apr 2015
Tags
Mint is an under-utilized herb by most of us and it just screams springtime, with its refreshing taste and gorgeous green color. We flavor all sorts of things with it, but mint as an herb, is used much less frequently. If you come from Mediterranean or Middle Eastern roots or grew up in the Southern US, then you’ve experienced mint. It’s great with peas, asparagus, lamb, fiddleheads and a whole heap of other things, too. Afterall where would a mojito or julep be without it? Continue reading
Goddess Cooks 