Tags
bell peppers, Carrots, cornstarch, dry white wine, fennel bulb, frozen mussel meat, Garlic, heavy cream, herbs, lemongrass, olive oil, onion, parsley, pasta sauce, roasted garlic, sherry vinegar, tomato paste
We traveled North for the holidays. it’s a bit chillier there than in the Carolinas, but decidedly more Christmas-y. This soup/chowder came about through the wonderful duo, Dave and Terri! They always come up with delicious fare and this was truly an inspiring way to ring in the New Year. Continue reading
Though The Goddess tends toward being heavy-handed with garnishes on curry, this chicken curry has a very subtle curry flavor. The flavors intermingle and literally “bounce” around your palate, but the “curry flavor” is a back flavor. And, this curry is fast enough for a mid-week family meal and tasty enough for company. Either way, it’s delicious. 
I know we’ve talked about this before…I am a dyed-in-the-wool lamb lover. It’s special and it’s delicious. Lamb tends to be a bit more expensive than beef or pork, but shoulder chops are an economical option. They can be fried quickly, but braising them really develops some lovely flavors. 
If you’ve ever eaten in an Indian restaurant, then you’ve had this. The Goddess has been known to have a bowl of this. You think she’s kidding? She is not. This stuff is addictive, because it’s just, plain delicious. 
I just recently had a wonderful meal at Ariana, in Philadelphia’s Old Town. It was a frigid cold night, as one can expect in February. I didn’t have their “Aush” or “Mashawa”, which are typical Afghan soups, but I saw bowls or it going by and it smelled heavenly. Turns out, it is. 
Every Cuban woman (or man, I suppose) knows how to make Picadillo. It’s quick and delicious, but it’s never as good as “mami makes”! Some things transcend cultures, don’t they? I learned how to make this from my mother-in-law and from The Latin Lover’s great-aunt, both damn fine cooks. It’s a very valuable recipe to have. 
I had some mini-pepperoni that just seemed like they would be a nice addition to some lean ground beef…I was thinking maybe a taco-like thing, but The Latin Lover said, “We haven’t had meatloaf in a while. I love meatloaf”…well, what more could a Goddess want to hear? 
Russian dressing? No. This is really more of a spread or dip. It’s this creamy version that absolutely makes a perfect Reuben sandwich. I love Reuben sandwiches. I think they are my favorite grilled sandwich and largely it’s because of a good, thick schmear of this little bit of heaven. This is pretty decent on a burger and it absolutely makes a roast beef sandwich. Oh, yeah…you can actually dress a salad, with it too! 
Sloppy Joe’s were always my birthday request when I was but a wee one. I still love them. My mother made hers with tomato soup, but I tend not to use canned soups…I think it might just be a bit of snobbery on my part, because there really was a reason I asked for them every year. They were sublimely delicious! 
