Tags
chicken stock, fines herbes, garlic granules, Gruyère cheese, Idaho Russet potatoes, olive oil, onion, Sweet Potatoes, Yukon Gold potatoes
Most people I know enjoy scalloped potatoes, or pommes au gratin. They are creamy, cheesy and a great company dish. Sometimes, The Goddess, thinks less, is more. She want to really taste the potatoes, cut the richness (steak or duck doesn’t really need extra richness, do they?) and still have a comforting, delicious, make-ahead side dish…this is the solution. Continue reading
We had a lovely meal at the Peruvian restaurant, Para Dos, in Coral Gables. It was delicious, but the highlight was the Papas a la Huancaína. When I tell you this sauce is to die for, I’m not kidding. You’ll want to eat this by the bowlful, keeping it all for yourself. 
Over the years, I’ve gotten considerably more fond of lentils. They are so much more than just soup. I love lentil salads. And that’s almost what this is (and can be!). It makes a great backdrop for a piece of grilled salmon, cod or Branzino. And that’s what we’re doing with it today. 
Depression Chocolate Cake reaches back to a time when, with very little, people made some pretty delicious things…necessity being the Mother of Invention and all. This is one of those delicious things. 
This is a nice change of pace from regular rice. Truth be told, The Goddess isn’t too enamored with rice. Oh, it has its purpose. Rice is good as a sponge to suck up sauces, but The Goddess will always, always take potatoes. But, this rice…mmmmm! This rice pilaf is delicious. 
I saw this on a Facebook page I follow. It looked so delicious and we haven’t had chicken. My version is based on a 
I’ve been meaning to make pide (in case you’re wondering, it’s pronounced “PEE-day”) for quite some time. This is street food, at its very best. And this dough? It is positively fabulous and wonderful to work with. I’ve given you a couple of filling options, and then some! 