07 Thursday Dec 2017
Posted in Gluten Free, Leeks, Leftovers, Main Course, Meyer lemon, Pasta, Quickies (It's not what you think!), Salmon
Tags
arrowroot, butter, dillweed, dry white wine, Garlic, green peas, Leeks, Meyer lemon, pasta, pecans, Salmon
Salmon, leeks and lemon are a lovely combination. I was going to make a cream-based sauce, but that just seemed too rich. I thought it would “muddy” the clean flavor of the salmon. This was light, very flavorful and rich enough. What more could a Goddess want? Continue reading
05 Saturday Nov 2016
Posted in Make Ahead, Pasta, Sauces, Squash, Vegetarian
Tags
bacon, balsamic vinegar, béchamel sauce, bleu cheese, butternut squash, Garlic, maple syrup, pasta, sage, Shallots
It’s autumn in New England. Okay, so it’s autumn everywhere, but New England autumns are a Currier & Ives-type of beautiful. This is The Goddess’s time of year. There’s that little nip in the air, but no frost on the shrinking, post-Halloween pumpkins just yet. The flavors of fall are big, bold flavors. This sauce is a perfect mid-week sauce, but why wait? Continue reading
14 Sunday Aug 2016
Posted in Buffet Food, Gluten Free Option, Make Ahead, Salads
Tags
Celery, cilantro, cucumber, Garlic, olive oil, pasta, Peas, radishes, red onions, Scallions, Spices, sweet corn, Tomatoes, vinegar
It’s that time of year, when the garden’s abundance is at its pinnacle and the summer heat is beyond The Goddess’s tolerance. But, you still want to eat. This is the perfect meal to be the heat and use some of those veggies—cucumbers, radishes, onions, zucchini, corn and of course, tomatoes, tomatoes, tomatoes! Continue reading
20 Wednesday Jul 2016
Posted in Main Course, Pasta, Vegetarian
I do love to read The New York Times (NYT). And don’t get me started on their Sunday crossword. The Eldest Progeny and I tend to share that joy whenever he’s around, but every other Sunday, it’s mine. All mine. Continue reading
19 Tuesday Jan 2016
Posted in Beef, Gluten Free Option, Leftovers, Make Ahead
Ah, leftovers…The Goddess loves leftovers. I think she’s mentioned that before, you know, twenty or thirty times, at least. Here, Cuban-Style Pot Roast, Deconstructed is, quite literally, “blown apart” into an entirely new dish. Continue reading
15 Wednesday Apr 2015
Posted in Appetizers, Eggs, Make Ahead, Quickies (It's not what you think!), Vegetarian
Tags
eggs, herbs, pasta, vegetables
It’s mid-week and you have a few little things hanging around in your fridge that need to be used. A frittata is the perfect vehicle to use up leftovers. Not only that, it’s a reason to make extra pasta so you can make a frittata on a moments notice. Continue reading
07 Tuesday Apr 2015
Posted in Main Course
Like many of us, I have some nice, smoky leftover ham from Easter dinner. As I have mentioned too many times, I love leftovers. I think it’s the possibilities, the unknown options that appeals to me most. The fact that there’s something already prepared and all I have to do is tweak it into something else, probably appeals most to me. You know, a challenge and The Goddess loves a good challenge. With that in mind, I made a post-Easter version of Pasta Carbonara with my tasty, leftover ham…I know, that wasn’t that big a reach, was it? Continue reading
11 Wednesday Mar 2015
Posted in Quickies (It's not what you think!), Soup
Okay…it was late and I hadn’t really planned dinner. The Latin Lover loves mac and cheese; he loves chili dogs…hmmm…what to make? What to make? And then it hit me like a pasta pot upside the head…why not combine the two? Continue reading
08 Sunday Mar 2015
Posted in Gluten Free, Herbs, Sauces
Tags
cream, eggs, herbs, lemon juice, lemon zest, Mushrooms, pasta, Shallots, tarragon
Thomas Jefferson (or “Tee-Jay”, his lesser known rapper name), from his travels in Europe, brought the Colonies the lovely flavor of tarragon. He was a Francophile in the largest sense; if it was French, it was good…and tarragon is very good, indeed.
Continue reading
30 Friday Jan 2015
Tags
béchamel sauce, bleu cheese, Celery, Chicken, hot sauce, Onions, pasta
I have a confession. I’ve never been that big a fan of buffalo chicken wings. I don’t know why, but I was always more interested in the celery and bleu cheese dressing. I love bleu cheese; I’m weird that way. With Super Bowl looming on the not-too-distant horizon, I got to thinking about other possibilities and this is what I came up with…Buffalo Chicken Sauce on Pasta. Continue reading
