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Goddess Cooks

~ ….unearthly delights to feed your soul!

Goddess Cooks

Tag Archives: Lemon

Sicilian Fish with Onions, Peppers, Raisins and Olives

03 Wednesday Feb 2021

Posted by The Gourmet Goddess in Gluten Free, Lemon, Main Course, raisins, Whitefish

≈ 5 Comments

Tags

bell peppers, dry white wine, green olives, Lemon, lemon juice, Onions, orange juice, Spices, whitefish fillets

This image has an empty alt attribute; its file name is img_3539.jpgSicilian cooking is really fusion cooking.  The Moors were in Sicily in the 10th and 11th centuries, and they brought all kinds of good things, like, apricots, sugar, citrus, sweet melons, rice, saffron, raisins, nutmeg, clove, pepper, pine nuts and cinnamon.  This recipe is sort of an homage to the Moorish presence. Continue reading →

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Mojo Verde (Green Sauce)

22 Friday Mar 2019

Posted by The Gourmet Goddess in Dairy, Dip, Gluten Free, Herbs, Latin Food, Make Ahead, Salad Dressing, Vegetarian

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Tags

buttermilk, cilantro, fresh herbs, Lemon, Lime, mayonnaise, olive oil, salsa verde, sour cream

Mojo Verde (Green Sauce)This is similar to The Goddess’s Green Goddess, in that it’s creamy and green!  The herbs are entirely different, so the flavor is different.  But, delicious?  Oh, yeah.  This is terrific to dress a potato or pasta salad, smear on a chicken sandwich and it is wonderful on a nice green salad with bacon bits.  But, The Goddess loves, loves, loves to dip roasted baby potatoes into this fine elixir…heaven!  Pure heaven! Continue reading →

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Ramps & Wild Woman Pesto

27 Sunday Mar 2016

Posted by The Gourmet Goddess in Gluten Free, Sauces, Vegetarian

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kale, Leeks, Lemon, nuts, olive oil

ramps-300Aren’t they lovely?  This gorgeous bunch of Allium tricoccum, commonly known as ramps, spring onions, wild leeks, and wild garlic, is yet another harbinger of spring.  Did I mention, they have a fantastically wonderful flavor, too.  Continue reading →

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Tuscan Stuffed Chicken Quarters with Mushroom-Shallot Sauce

26 Saturday Sep 2015

Posted by The Gourmet Goddess in Gluten Free, Main Course, Poultry/Chicken

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Tags

cheese, Chicken, cream, ground chicken, herbs, Lemon, Mushrooms, white wine

Stuffed Tuscan Chicken Quarters with Mushroom-Shallot Wine Sauce, Tuscan White Beans and Sautéd ZucchiniThis is a lovely entrée for family or a dinner party.  I’ve haven’t done this in years and decided it was thyme…er…time.  The thigh-drumstick combo can be stuffed with a bread stuffing, but I’m using ground chicken with herbs and other good things.  Continue reading →

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Lemon-Pistachio Pasta Duet

27 Saturday Jun 2015

Posted by The Gourmet Goddess in Make Ahead, Salads, Side Dishes

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Tags

butter, couscous, Dried Fruit, fresh herbs, garlic scapes, Lemon, olive oil, Scallions

Lemon-Pistachio Pasta DuetThis most enjoyable combination of flavors is not only delicious, and that it is, but it can be served as either a salad or as a warm side dish.  The Goddess loves the duality of this delightfully, deliriously delicious dish.  Continue reading →

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Lavender and Lemon and the Impressionists!

31 Sunday May 2015

Posted by The Gourmet Goddess in Gluten Free, Salads, Vinaigrettes

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asparagus, blueberries, Chicken, Green beans, greens, lavender, Lemon, mustard, olive oil

View of Saintes-Maries, 1888, by Vincent Van Gogh, Kröller-Müller Museum, Otterlo, Netherlands

It’s beautiful, isn’t it? Lavender is much more than a flower and a scent for soap and potpourri. It grows freely and wildly in France, (in my garden and yours, too) and was a subject the Impressionists returned frequently.  And lavender is a lovely spice to grace your table, too.   Continue reading →

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Perfect Crab Cakes

16 Saturday May 2015

Posted by The Gourmet Goddess in Appetizers, Main Course, Make Ahead, Quickies (It's not what you think!), Sandwiches

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Tags

crabmeat, egg, herbs, Lemon, mayonnaise, panko crumbs, Scallions, Spices

050Good 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 →

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Compound Butters

02 Saturday May 2015

Posted by The Gourmet Goddess in Condiments, Gluten Free, Make Ahead, Quickies (It's not what you think!)

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butter, Garlic, ginger, herbs, Lemon, maple syrup, Orange, sour cream, Spices, Sun-dried, Tangerine

016Compound butter, which simply put, is butter with stuff added to it.  The great thing about them, is they can and should be made ahead, chilled and/or frozen, so you have them on hand.  The Goddess is all about having things on hand to work with and make her life easier.  These little nuggets of saucy goodness offer huge flavor and versatility.  It’s simplicity at its very best.  Continue reading →

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Pan-Roasted Chicken with Herbes de Provence

09 Monday Mar 2015

Posted by The Gourmet Goddess in Gluten Free, Herbs, Main Course

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Tags

Chicken, herbs, Lemon, Shallots, white wine

We’re killing 2 birds with one recipe today!  We’re looking at the technique of pan-roasting, which is a terrific way to prepare chicken and fish, but it works for most meats, too.  Pan-roasting, to put it simply is browning the meat/fish in question in a large oven-proof pan, then sliding the pan into the oven and finishing the cooking there.  And in this case, we’re going to be using the Goddess Herbes de Provence blend from the tarragon post.  I love it when a plan somewhat comes together, don’t you?  Continue reading →

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Let’s Talk (and MORE!) Flavors…Acids!?

27 Friday Feb 2015

Posted by The Gourmet Goddess in Gluten Free, Quickies (It's not what you think!), Vegetarian

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Tags

blood oranges, Carrots, ginger, herbs, Lemon, Lime, Orange

006 - Copy (4)Acid can and does spark the flavors of foods, as much as, and at times even more than herbs and spices. Citrus is the perfect way to make flavors sparkle…you know The Goddess loves her orange, lemon and lime.  But, acid is more than just citrus; vinegar is a wonder and balsamic, with its sweetness, adds untold complexity to foods.   It’s all about how our taste buds work….  Continue reading →

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