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~ ….unearthly delights to feed your soul!

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Tag Archives: seasonings

Greek-Style Roasted Potatoes

11 Wednesday Sep 2019

Posted by The Gourmet Goddess in Gluten Free, Herbs, Potatoes, Side Dishes, Vegetarian

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Tags

chicken broth, Garlic, Greek oregano, olive oil, Potatoes, seasonings

I’ve never met a potato that I didn’t love.  Potato versatility is, without a doubt, endless.  But, what the Greeks do with potatoes, is heavenly. These are the perfect side dish.  And on a busy day, they go together so quickly, you can easily make them for dinner.  They are perfect with a nice lemony, roasted chicken.  Or better yet, buy a supermarket roasted chicken.  Sometimes life just needs to be that easy.  Continue reading →

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Chilean-Style Russian Potato Salad

26 Sunday May 2019

Posted by The Gourmet Goddess in Gluten Free, Latin Food, Make Ahead, Salads, Vegetarian

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Tags

ají amarillo chile paste, beets, Carrots, celery hearts, cilantro, lime juice, mayonnaise, olive oil, Peas, Potatoes, roasted peppers, Scallions, seasonings, vinegar

I adore ensalada rusa, or Russian Potato Salad.  When we were in Spain, I ate every version I could find and no two were exactly the same.  Isn’t that what makes cooking and dining interesting?  This version, which contains beets, if both beautiful and refreshing. Continue reading →

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Roasted Buffalo Cauliflower

28 Friday Dec 2018

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

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Tags

bleu cheese, Cauliflower, hot sauce, seasonings

Roasted Caulflower with Bleu Cheese and Buffalo SauceI swear that anything can be “buffaloed”.  And there are recipes galore for Buffalo cauliflower, so I’m not even going to give you a recipe.  We’re just going to talk through the process, because you don’t need a recipe.  Follow your taste buds.

Roasted Cauliflower FloretsPlace the cauliflower florets on a foil-lined cookie sheet or a cast iron skillet.  Drizzle with some olive oil or bacon fat…some sort of fat.  Be careful with butter, because it might burn.  We’re going to quickly roast this mixture in a 450°F oven until it’s as done as you want it, about 10 minutes will probably do it for you.

When it comes out of the oven, pour it into a bowl, and sprinkle with salt.  Now, you have to options (I used option one, this time).

Roasted Cauliflower Florets
Buffalo Sauce for Roasted Buffalo Cauliflower with Bleu Cheese

Buffalo Sauce for Roasted Buffalo Cauliflower with Bleu Cheese
Roasted Caulflower with Bleu Cheese and Buffalo Sauce

Option One:  Pour hot sauce of your choice into the pan, along with a good squeeze of lemon juice.  Bring that to the boil, whisking away with abandon.  Lower the heat; add butter, by the tablespoon.  I use cold butter and whisk it into the hot sauce mixture so it thickens up a bit.  Then place your cauliflower in a serving bowl; I use a skillet with a pretty blue enamel exterior, pour the hot sauce mixture over and sprinkle very generously with coarsely crumbled bleu cheese.  The amounts are up to you.  Let the whole mess sit for about 5 minutes.  This allows the cheese to soften and become melty—now it’s ready to serve.  Option Two:  You may squeeze a little lemon juice over the cauliflower, then douse the cauliflower with some hot sauce of choice.  However much you want or rather, how hot you want it!  Sprinkle generously with crumbled bleu cheese or Gorgonzola…any bleu-veined cheese is good.  Sometimes I add some coarsely chopped celery leaves…you know the big leaves, not the softer leaves from the heart.  Oh yes, and lots and lots of freshly ground black pepper.

That’s it.  That’s all there is to it.  If I’m feeling in the mood for creaminess, I pour a good quality bleu cheese salad dressing over it.  In the summer, feel free to do the roasting on the grill, if you don’t want to heat up your kitchen.  I just put a triple thickness of foil directly on the grill, toss the cauliflower and fat together in a bowl and then dump it on the foil when the grill is hot.  Screaming heat is the best way to cook cauliflower for something like this.  No heat in the kitchen, so it’s good for a hot summer night.  Roasted Caulflower with Bleu Cheese and Buffalo SauceServe it as a side dish or as a starter.  Life is good and easy, it turns out.

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Simple Breaded Pork Cutlets

30 Friday Nov 2018

Posted by The Gourmet Goddess in Gluten Free, Make Ahead, Pork

≈ 1 Comment

Tags

Cornmeal, cornstarch, herbs, oil, pork, rice flour, seasonings, Spices

Simple Breaded Pork CutletsPork cutlets are lean, they cook quickly and can be seasoned and flavored in a myriad of ways…all delicious!  They can be eaten as is, right out of the frying pan, or slipped in a good roll and served with some nice toppings…decisions, decisions! Continue reading →

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Pizza-Flavored Stuffed Patty Pan Squash

01 Saturday Sep 2018

Posted by The Gourmet Goddess in Gluten Free, Make Ahead, Squash, Summer, Vegetarian Option

≈ 1 Comment

Tags

cheese, Garlic, marinara sauce, Onions, patty-pan squash, pepperoni, seasonings

Pizza-Flavored Stuffed Patty Pan SquashNo, you’re not seeing double.  This isn’t yesterdays Vegetarian Stuffed Patty Pan Squash.  Wasn’t that yummy?  Aren’t patty pan squash just fun?  It’s even fun to say “patty pan”!  You know how The Goddess goes on about “options”.  Continue reading →

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Dill Pickle Schmear

15 Friday Jun 2018

Posted by The Gourmet Goddess in cream cheese, Dip, Gluten Free, Pickles

≈ 4 Comments

Tags

cream cheese, dill pickles, fresh herbs, Greek-style yogurt, seasonings, Shallots

Burger with Dill Pickle SchmearI’m calling this a schmear.  But, you can call it whatever your little heart desires…a dip, a spread, a condiment…you get the picture.  If you enjoy dill pickles, you’re going to love this.  It is THE perfect “special sauce” to schmear on a burger!  Think about it…. Continue reading →

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Calamari Frita (Fried Calamari)

09 Tuesday Jan 2018

Posted by The Gourmet Goddess in Calamari, Gluten Free, Make Ahead, Sauces

≈ 2 Comments

Tags

Calamari, club soda, cornstarch, lemon juice, rice flour, seasonings

Calamari Frita (Fried Calamari) with Dipping SaucesIf there’s calamari on the menu, The Goddess will be ordering some.  Calamari, when well prepared, is a feast to behold.  Crispy on the outside, a slight sweetness and meltingly tender on the inside.  Delicious. Continue reading →

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Prime Rib Perfection

27 Wednesday Dec 2017

Posted by The Gourmet Goddess in Beef, Gluten Free, Holiday Fare, Make Ahead, Roast

≈ 3 Comments

Tags

butter, egg yolks, peppercorns, prime rib beef roast, seasonings, tarragon, white wine, white wine vinegar

Prime Rib Perfection with Béarnaise SauceEveryone should know how and feel comfortable making Prime Rib…It is Perfection!  The process for this “perfection”, is what’s referred to as a “reverse sear”.  It produces an incredibly delicious slab of meat.  We’re talking salivatingly delicious.  Continue reading →

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Czech-German Sauerkraut

20 Friday Oct 2017

Posted by The Gourmet Goddess in Gluten Free, Make Ahead, Side Dishes, Vegetables, Vegetarian Option

≈ 2 Comments

Tags

apple cider, bacon, caraway, onion, sauerkraut, seasonings, Wine

Rhineland Stuffed Chicken Breasts with Czech-German SauerkrautThe Goddess has been harking back to her roots recently.  Perhaps it was “The Purge”, as she affectionately refers to the process of ridding herself of years of accumulated junk treasures.  That, and the fact that she adores sauerkraut.  Continue reading →

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Rhineland Stuffed Chicken Breasts

20 Friday Oct 2017

Posted by The Gourmet Goddess in Breasts, Buffet Food, Gluten Free, Main Course, Make Ahead

≈ 3 Comments

Tags

chicken breasts, Chives, dillweed, Ham, mustard, seasonings

Rhineland Stuffed Chicken BreastsAs I mentioned in the recent Czech-German Sauerkraut post, I served these lovely breasts with the sauerkraut, instead of the more traditional pork.  Turns out, to be rather tasty and I will make this for The Latin Lover, sans the sauerkraut.  Continue reading →

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