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Goddess Cooks

~ ….unearthly delights to feed your soul!

Goddess Cooks

Tag Archives: Thyme

Parsnip-Pear Bisque with Bleu Cheese

19 Friday Mar 2021

Posted by The Gourmet Goddess in Gluten Free, Make Ahead, Parsnips, Pears, Soup, Vegetarian

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Tags

bay leaves, bleu cheese, broth, Celery, Garlic, heavy cream, lemon juice, lemon zest, nutmeg, Onions, Parsnips, Pears, Thyme

This image has an empty alt attribute; its file name is img_4346.jpgI enjoyed this lovely soup at the Worcester Museum of Art, in Massachusetts.  Their café is a lovely place for lunch and their signature Pear and Wild Mushroom Soup is a must try it.  It just stood out, so how could I not try it?  Oh, I’m so happy I did, because it’s absolutely delicious.  And is the inspiration for this lovely elixir. Continue reading →

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Braised Veal Breast with Pearl Onions, Fennel and Artichokes

28 Thursday Jan 2021

Posted by The Gourmet Goddess in Braising, Fennel, Garlic, Gluten Free, Lemon, Make Ahead, Onions, Thyme, Veal

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artichoke hearts, butter, chicken stock, Chives, fennel bulb, Garlic, lemon zest, Onions, pearl onions, Thyme, unflavored gelatin, Veal, white wine

This image has an empty alt attribute; its file name is img_1771.jpgI haven’t cooked a veal breast in years.  The last one I made was stuffed and it was good, but….  Well, let’s put it this way, it didn’t make my taste buds do cartwheels.  This one, which is based on Jacques Pépin’s recipe, does!  Continue reading →

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Jamaican Patties

31 Saturday Oct 2020

Posted by The Gourmet Goddess in Ground beef, Make Ahead, onions, Sandwiches, Thyme

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all-purpose flour, baking powder, bay leaves, bread crumbs, cider vinegar, dry beef base, Garlic, granulated sugar, Ground beef, MSG, Onions, Scallions, Scotch bonnet chile, Spices, Thyme, turmeric, vegetable shortening, Worcestershire sauce

The Spicy Honey loves Jamaican patties.  They’re spicy (like him!) and just a quick, full-flavored bite, that’s perfect for lunch or a snack or dinner or breakfast.  In other words, good any time, any place.  Continue reading →

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Bourbon-Mustard-Pecan Cream Sauce with Orange Zest

05 Sunday Jul 2020

Posted by The Gourmet Goddess in heavy cream, pecans, Sauces, Shallots

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bourbon, broth, butter, Dijon mustard, Garlic, heavy cream orange marmalade, lemon juice, orange zest, shallot, Thyme, toasted pecans

This is one of THOSE sauces. The one you keep returning to.  The one you keep tweaking until it’s perfect, and then you tweak it again.  And no matter what, it is spectacularly delicious. Continue reading →

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Julia’s Boeuf Bourguignon, Almost!

07 Friday Feb 2020

Posted by The Gourmet Goddess in Beef, Carrots, Main Course, Make Ahead, pearl onions, Pressure Cooking, Slow Cooker, Wine

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bacon, bay leaves, beef stock, brandy, butter, Carrots, chuck roast, full-bodied red wine, Garlic, ketchup, Mushrooms, olive oil, pearl onions, roasted garlic, Thyme, tomato paste, Worcestershire sauce

Boeuf Borguignon is THE quintessential beef stew.  And Julia Child’s is the best.  I’ve been making a version of this for decades and it’s never failed me.  Don’t let the list of ingredients spook you.  The Goddess has changed a few things, and nothing seems to have suffered for it.  Continue reading →

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Manhattan-Style Clam Chowder with Tomatoes and Corn

11 Saturday Jan 2020

Posted by The Gourmet Goddess in Clams, Gluten Free, Make Ahead, Slow Cooker, Soup

≈ 4 Comments

Tags

canned clams, canned tomatoes, carrot, Celery, cheese, Corn, Garlic, Onions, pesto, sun-dried tomatoes, Thyme

I’ve never been too big a fan of Manhattan-Style Clam Chowder.  I prefer creamy soups to tomatoy-brothy soups, but I gotta’ tell you…I like this one.  I like this one a lot.  It’s loaded with vegetables, chunky and while there’s broth, it has a heap of flavor.  And you know, The Goddess is all about flavor.  Continue reading →

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Savory Layered Sweet Potatoes

24 Saturday Mar 2018

Posted by The Gourmet Goddess in Baking, Broiling, Casserole, Cheese, Cheese, Gluten Free, Holiday Fare, Sweet Potatoes, Vegetarian

≈ 2 Comments

Tags

broth, cheddar cheese, parmesan cheese, seasoning, sweet potato, Thyme

Savory Layered Sweet PotatoesSweet potatoes are a nice change of pace and they shouldn’t be relegated to being served as just a Thanksgiving side dish.  And savory is the way to go, as sweet potatoes are sweet enough…you know, like The Goddess!  Continue reading →

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Mushroom-Leek Bisque with Thyme & Bacon Bits

14 Sunday May 2017

Posted by The Gourmet Goddess in Comfort Food, Gluten Free, Make Ahead, Mushrooms, Soup, Vegetarian

≈ 2 Comments

Tags

bacon bits, black pepper, butter, chicken broth base, dried mushrooms, dry white wine, fresh chives, garlic granules, heavy cream, Leeks, lemon juice, Mushrooms, rice flour, Thyme, whole milk

Mushroom-Leek Bisque with Thyme & Bacon BitsThe Spicy Honey loves his mushroom soup.  Usually, he’s happy with the canned stuff, but this is so simple to make; it is really soooooo delicious.  I thought I probably should share the recipe.  Because, you need to make this.  Continue reading →

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Cream of Mushroom-Pumpkin Soup with Sherry

25 Friday Nov 2016

Posted by The Gourmet Goddess in Comfort Food, Holiday Fare, Make Ahead, Soup, Vegetarian

≈ 2 Comments

Tags

broth, cremini mushrooms, dry mushrooms, heavy cream, nutmeg, Onions, Pumpkin, sherry, Thyme

Cream of Mushroom-Pumpkin Soup with SherryHere’s a lovely first course.  It’s rich, creamy and elegant.  It’s a perfect cold-and-snowy-in-front-of-the-fireplace dinner, but it’s pretty good any time, for that matter.  This soup makes any meal extra special, even a Wednesday night supper.  Continue reading →

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Sage, Rosemary and Thyme

06 Saturday Dec 2014

Posted by The Gourmet Goddess in Apples, Breakfast, Gluten Free, Herbs, Pork, Potatoes, Side Dishes, Vegetarian Option

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Tags

apples, Green beans, herbs, pork, Potatoes, Poultry, rosemary, sage, seasonings, Thyme

009 - CopyWe’ve already discussed citrus and how you can use the various types to add flavor.  I’ve decided that it might be a good idea, every now and again, to focus on specific herbs, spices, blends and flavors that compliment each other, and how to use them.  To that end, we’re going to talk about sage, rosemary and thyme.

Continue reading →

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Recipes and Other Stuff

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all-purpose flour apples avocado bacon baking powder balsamic vinegar bell peppers black pepper bourbon Bread broth brown sugar butter capers carrot Carrots Celery cheese cider vinegar cilantro Corn Dijon mustard dry white wine Eggplant eggs flour fresh herbs Garlic garlic granules ginger gluten free Ground beef Ham heavy cream herbs honey ketchup kosher salt Leeks lemon juice lemon zest lime juice maple syrup mayonnaise milk Mushrooms mustard olive oil olives onion Onions orange juice orange zest parmesan cheese pineapple Potatoes red onion rice flour salt Scallions sesame oil Shallots Shrimp sour cream soy sauce Spices sugar Tomatoes tomato paste vanilla extract vegetable oil vinegar water white wine Worcestershire sauce

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  • "Cooking is chemistry in the kitchen. With the correct formula, you'll create unearthly delights to feed the soul."

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