Tags
apple cider vinegar, bacon, bay leaves, broth, brown sugar, Carrots, chuck roast, Dijon mustard, dried figs, Garlic, herbs, lemons, Medjool dates, olive oil, parmesan cheese, parsnip, pearl onions, Prunes, red wine, Spices
I was reading a blog the other day, and I ran across something called Pašticada. So, what’s this about? Not being Croatian, this was new to me, but from what I was reading, this dish is a pretty big deal. For the non-Croatian palate, this may seem like an odd combination of flavors to use with beef—lemons, nutmeg, cloves, prunes and other dried fruit—all braised slowly in red wine and plum brandy. Continue reading
I can’t believe I haven’t posted this before. Yes, The Goddess was holding out on you, and after you make this you’ll be ticked that she did. But, she’s trying to redeem herself here. It’s time to share. These will grace your appetizer table over and over. The combinations of flavor and texture are just sublime. 
Goddess Cooks 