10 Saturday Apr 2021
Posted in Condiments, Gluten Free, Onions
The Goddess adores pickled things and this is a favorite. These are fast, easy and delicious. It’s is one of “those” condiments. You want to have a jar of these beauties in the fridge at all times. There are so, so, so many ways to use Pickled Red Onions. Continue reading
18 Friday Sep 2020
Posted in cinnamon rolls
Tags
all-purpose flour, brown sugar, butter, dry powdered milk, eggs, instant yeast, kosher salt, Spices, sugar, water
This is more or less the Everyday Bread recipe, but with additional butter, egg and sugar and using all-purpose flour. I decided to give you an actual recipe, rather than try to alter it…I did that, but even I found it confusing. Confusing is bad. Understanding is good…and it leads to much better results! Continue reading
16 Wednesday Sep 2020
Posted in Bread
Tags
butter, dry powdered milk, egg, instant yeast, kosher salt, sugar, water, white flour
It seems that everyone is baking bread these pandemic days. Particularly sour dough, which The Goddess wandered into, when yeast was not so readily available. But, she’s returned to her roots…the bread you eat everyday! A good, basic loaf…. Continue reading
26 Sunday Jul 2020
Posted in Gluten Free Option, Ground beef, Herbs, Lamb, Main Course, Make Ahead, Meyer lemon, Middle Eastern Flavors
Tags
dry falafel mix, fresh herbs, Garlic, Ground beef, Meyer lemon juice, Meyer lemon zest, onion, Spices, sumac, water
This is a marriage made in heaven! Inspiration is a funny thing…it can come out of nowhere. It can be overheard. It can sneak up on you. Or is can simply be the unfolding of something unexplained…that’s sort what happened here. Continue reading
30 Tuesday Jun 2020
Posted in Bread, Make Ahead
Tags
active dry yeast, all-purpose flour, black pepper, ground ginger, kosher salt, parmigiano reggiano cheese, sugar, water
Our young and charming friend, Lauryn, likes to cook. And she’s good at it. She texted me a picture of an orb of bread she made. It looked fabulous, so naturally I asked for the recipe. Bless her heart for sharing it with me! Continue reading
27 Friday Mar 2020
Posted in Bread
Tags
bread flour, cottage cheese, dry milk powder, dry yeast, eggs, honey, kosher salt, molasses, oatmeal, rye flour, vegetable oil, vital gluten, water, whole wheat flour
This bread came by way of a local supermarket, in the small town, I grew up in. They had a good bakery and this bread was a winner. It’s loaded with protein, different flours and it’s wonderful…really wonderful, toasted. Continue reading
19 Saturday Oct 2019
Posted in Asian, Gluten Free Option, Main Course, Pork, Sauces
Tags
apple juice concentrate, Cornmeal, cornstarch, honey, ketchup, panko crumbs, pork cutlet, rice flour, Scallions, sesame seeds, soy sauce, water, Worcestershire sauce
Tonkatsu, simply put, is the Japanese version of chicken-fried pork cutlets. Usually the breaded pork is deep-fried, but we’re going to shallow fry the cutlets and serve them with homemade “Bulldog” sauce…yum! Continue reading
22 Saturday Dec 2018
Posted in Breakfast, cheddar cheese, Cornmeal, Gluten Free
Tags
My mother used to make what I now know to be…polenta. There wasn’t a very large Italian population in South Dakota, probably still isn’t. So, we just didn’t know about things like polenta. So, unknowingly she made polenta, or cornmeal “mush”. Continue reading
03 Saturday Nov 2018
Posted in Cornmeal, Make Ahead, Vegetarian
Grits are Southern comfort food. I was never that enamoured with them, until I had grits with cream and cheese added. OH, yeah! So good and so versatile. You can eat them as is, with a nice plop of butter, melting and oozing into the grits, or use them as a side, instead of rice or mashed potatoes, or sprinkled with bacon. Continue reading
12 Thursday Jul 2018
Posted in Appetizers, Dry Rubs/Spice Blends, Gluten Free, Make Ahead, Ribs, Sauces, Slow-Roasting
It’s time to fess up. I do love ribs. The Goddess likes to gnaw on bones…it’s a thing. And she prefers her ribs to be slow-roasted in the oven, not on the grill. You knew she was unorthodox, but the ribs don’t dry out in the oven. You can control the moisture and well, they’re just better. And dry rub is the secret to great ribs. Continue reading
Goddess Cooks 