Gourmet Goddess Pantry

Pizza Bianca

2011-08-27T09:48:00.006-05:00

Hello readers , I know it has been a very long time between posts , so much has happened , so many travels to far flung corners of the world. However , we are home now and ensconced in everything that a new school year brings.

As I was preparing dinner last night , the phone rang and I was asked " are you home, I have something for you ?" ... of course said I ........ minutes later there was a knock on the door and I was greeted with this spectacular pizza bianca delivered in rustic fashion , enveloped in a beautiful tea towel.

My eyes needed time to digest everything , as they started to absorb this vision of perfectly cooked dough with hills and dales and little pools of olive oil and sprinkles of rosemary , it was sheer politeness that stopped me from tearing into this pizza , immediately.

Over the summer my friend Lara was privileged to receive lessons from a good friend of hers on bread making and all its facets, from making this pizza, to no-knead bread etc. Where was I ??? ...... not in that kitchen silently taking in the moment and enjoying the experience of working with flour, water and yeast .

When the whole family gathered for dinner, it was with a flush I presented the pizza at the dinner table , after fighting off hubby ( who also wanted to tear right into it upon his arrival from work) ....... lets just say when everyone started eating some if this pizza - silence befell the dinner table.

I urge everyone who loves pizza to go out and invest in a pizza stone and peel - they are lifetime investments you will never regret and make this pizza.

Pizza bianca does not have sauce , it is usually served with a drizzle of good olive oil , a sprinkle of fresh herbs of your choice - I would recommend rosemary as it is the most flavourful and screams pizza, in Rome this pizza is usually eaten in the morning in the same way that we enjoy toast.

Pizza Bianca

made with love by Lara from this book

3 cups bread flour , plus additional for dusting

1/4 tsp instant or other active yeast

1/2 tsp table salt

3/4 tsp sugar

1 1/2 cups cool water (55 to 65 F)

1/4 cup extra virgin oil , plus additional for coating the bowl and brushing

1/2 tsp coarse sea salt

3 sprigs fresh rosemary , leaves removed

In a medium bowl stir together the flour, yeast , table salt and sugar. Ass the water and using a wooden spoon or your hand , mix until you have a wet sticky dough - about 30 seconds. Lightly coat a second medium bowl with olive oil and place the dough in it . Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubles in size 9-12 hours.

When the first rise is complete , generously dust a work surface ( a cutting board is useful here) with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece . Using lightly floured hands fold the dough over itself two or three times and nudge it into a loose rather flat ball . Brush the surface of the dough with the olive oil and sprinkle with the coarse seal salt - this will gradually dissolve onto the surface/ Put the dough in a draft-free spot and let rise until doubled 1-2 hours.

Half an hour before the end of the second rise , preheat your oven to 500F with a rack in the center, place a pizza stone , of at least 14 inches on the center rack.

Generously dust a pizza peel with flour and place the ball of dough in the middle. Spread out the dough using your fingers like an outstretched claw, do not puncture the dough - you want to create dimples to become a haven for the olive oil and rosemary and stretch out the dough across the pizza peel to approximately 12 inches.

Drizzle the remaining olive oil over the top and sprinkle with fresh rosemary leaves.

At this give the peel a little tug , the dough should move ever so sightly - a better word would be hydroplane - that way it will be easy to slide on to the hot pizza stone. Should it be sticking at any point , gently lift the corner of the dough and sprinkle more flour underneath.

Shake and slide the pizza onto the pizza stone, and bake for 12-15 minutes until the crust is golden brown on the mounds but pale in the dimples .

Remove from the oven with the peel , allow to cool a few minutes before slicing and serving.

............ thank you Ina

2011-02-25T13:19:00.006-06:00

For many that know me well , know that I am not a baker. I enjoy cooking , everyone says I cook well ( thank you) - however "baking" mortifies me .

Being an aquarian , there is a free spirit within us that does not like to be sequestered. Rules are made to be broken and does it really matter if I put in one teaspoon of this or half a teaspoon of the same thing.

In the world of baking it does.You see baking is a precise science, it involves accuracy , it involves good chemical reactions between baking soda and buttermilk which produce the fluffiest cakes , and precise ratios of liquids that help a cake rise and impress.

However , I have started to overcome my phobia of baking, by tackling baking recipes that involve mixing together wet and dry ingredients. How difficult can that be ? I ask myself. Not difficult at all , to me a marriage made in baking heaven . There is room for a little extra of this and smidge of that .

So, I now welcome you to the world of Ina Garten , one of the cooks I idolise , whose recipes never fail me, but always impress . She is famous for starting all cake recipes with a pound of butter and in an effort to lighten things up she makes this delicious Lemon Yogurt cake - which is so mind boggling simple I don't know why I did not make this sooner.

The other day I adapted her recipe and turned it into a Lemon- Blueberry Cake - yummy.

Then I was eating one of my favourite oranges, the Cara-Cara orange. So deliciously sweet and juicy , I thought I would try and adapt her recipe and make it with oranges , and for an over the top finale, decorate the top of the cake with glazed orange segments . The inspiration for this came from watching Jamie Oliver's new cooking show ( travelling around europe) where he made a Honey and Pistachio Cake during his trip to Greece.

So, with yoghurt at hand, I used low fat , 2 sturdy mixing bowls , and quite literally 5 minutes of your time ( it takes longer for the oven to reach temperature) - you will make a cake that will impress everyone and give Top Pastry Chefs a run for their money.

This morning I enjoyed sharing this cake with my wonderful neighbour Lisa - goes perfectly with a nice cup of coffee and wonderful conversation.

Cara-Cara Orange Yoghurt Cake with Glazed Oranges
adapted from an Ina Garten recipe and inspired in part by Jamie Oliver

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup low-fat yoghurt ***
1 cup sugar
3 extra large organic eggs at room temperature ( very important)
zest of one cara-cara orange
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
the juice of half an orange

Glaze

1 cup confectioners sugar
2 tablespoons freshly squeezed cara-cara orange juice

Glazed Orange Segments

1 1/2 cups sugar
1 1/2 cups water
half a cara-cara orange thinly sliced

Preparation:

Preheat oven to 350F and spray a non-stick loaf pan with some canola oil and dust with flour - guaranteed not to stick .

In one bowl measure out the all-purpose flour, baking powder and salt, place to the side.

In another bowl place the yoghurt, 1 cup sugar, room temperature eggs, orange zest, vanilla extract and the juice of half an orange. Whisk until well combined .

Pour the batter in to the floured loaf pan and place in oven, bake for 50 minutes or until a cake tester comes out clean .

Meanwhile, make the Glazed Orange Segments. Place the water and sugar and water in a saucepan and add the orange slices . Bring to boil then immediately turn down to a simmer , you want the syrup to thicken slowly and cook and soften the orange slices in the meantime. Keep an eye on this step , if it looks like the water is evaporating too quickly , add a splash of hot boiling water and stir gently and continue to cook for approximately 15 minutes.

Once the syrup has been almost absorbed by the oranges turn off the beat and allow to cool . Should the orange glaze become hard and stuck to the saucepan, gently reheat to loosen up the sugar syrup , then place on top of the cake for decoration after you placed the glaze and it has set slightly.

While the orange segments are been cooked make a thin glaze for the cake, Mix 2 tablespoons orange juice into 1 cup confectioners sugar and mix well until you have a nice runny consistency. Pour over the cake once it has been removed from the loaf pan and cooled.

*** I use the Mountain High brand Low-fat yoghurt. It is best to use a thick style greek style yoghurt , and there are plenty easily available in the supermarkets. A lot of low-fat yoghurt tends to be a little runny and this will ruin the consistency of the batter .

NOTE: you can also make this cake with regular oranges , just not too sure if they will be as sweet as the cara-cara oranges.

Tilapia Fish Burgers with Lemon Caper Mayonnaise

2011-02-21T11:26:00.005-06:00

In an attempt to make eating fish a lot more fun , I started to make fish burgers. I enjoy nothing more than baking tipalia in the oven , simply dressed with olive oil , a sqeeze of fresh lemon, sprinkled with salt and pepper and herbs de provenance ..... hhmmmm .

However, once I placed the fish it on the dinner table, I could swear I heard a silent collective groan of "fish again ????" . So when I put on my deceptive mummy cook hat on, I started to think of more interesting ways of serving fish . With some leftover tilapia fillets one day , I played around with interesting and fresh ideas to make a more healthy and interesting burger.

You can add whatever you like to this mixture , it is not caste in stone. You can also use whatever fish fillet your family enjoys. I selected tilapia because it is readily available and is generally a mild fish , be careful if you are using cod as it has a very strong taste and may over power all the other ingredients. Look a this recipe as a guide. The mixture should look colourful and with a nice balance of fish and vegetable ingredients.

I enjoy them in a lightly toasted bun with some lettuce a nice shmear of tartare sauce or a nice piquant lemon caper mayonnaise. By keeping all the ingredients chopped and diced small there is no real cooking involved because the fish is cooked and we are merely browning the outside of the burger and heating through all the ingredients. The other secret ingredient is the use of japanese panko breadcrumbs , they keep the burgers light and moist and add a nice little crunch to the outside.

The burgers were devoured by the whole family , second helpings were going on, which I loved .You can always serve these with a green salad, a nice quinoa salad or bean salad. And as always in classic burger tradition - toasted bun, lettuce and a some condiments - and please not ketchup here - it would be totally sacrilegious.

They would make an excellent starter to an elegant dinner party , served simply on a spring lettuce mix, gently tossed with olive oil and sea sea salt and a few grinds of pepper and a lemon wedge. They can be enjoyed just out of the oven or at room temperature ( my favourite) and they can go a long way for a buffet and or family style dinner.

The burgers are light, refreshing and healthy ..... but please do not mention all the health benefits to the family - that way, you will sell them on the idea of eating a burger - how good they are for them will be between you and me.

Tilapia Fish Burgers

a gg original recipe

4 tilapia center cut fillets (or fish of choice)

olive oil

salt and pepper

herbs de provence

red onion

red bell pepper

fresh flat leaf parsley

2 green onions

1 tablespoon dijon mustard

1 egg

1/4 cup good quality mayonnaise

panko breadcrumbs

skim milk ( or whatever you use at home)

canola oil

lemon wedges

Place the tilapia fillets in an oven proof bowl, coat with a little olive oil, season with salt , pepper and herbs de provence , add a splash of cold water and bake in a 400F ( 200C) oven for about 12 minutes or until cooked through and flaking easily.

Remove from oven allow to cool, then place in a bowl and flake with a fork, try to keep the pieces a little chunky ( as you would for crab cakes) so that you can identify the fish pieces in the burger.

Finely chop the red onion, bell pepper, parsley , green onion and add to the fish along with everything else except the panko breadcrumbs, milk and canola oil.

Place about 2 tablespoons panko breadcrumb in a bowl and enough milk to soften the breadcrumb but not become a soggy mess. Allow the breadcrumbs to absorb all the milk then add to the fish mixture. If you end up with too much milk in the bowl- sometimes this is hard to judge - just squeeze the breadcrumb in your hand , place that in the fish mixture and discard the excess milk.

Combine well , your mixture should be moist and just holding together , you may need to a touch more mayonnaise - but be prudent as you do not want a soggy mayonnaise mess.

Place in the fridge for at least an hour to firm up before forming into burgers.

Remove from fridge , form into burger approximately 3 inches wide and no more than 1/2 inch thick . You do not want these to be too thick or they will fall apart in the cooking process and you will end up burning the outside of the burger and the middle part of the burger will be "uncooked".

Preheat a non stick frypan and coat the bottom of the pan - barely, with some canola oil , meanwhile form the burgers and press the outside of each burger in the panko breadcrumbs and shallow fry until a light golden colour.

Place in a pyrex or ovenproof dish and bake in a 400F or 200C oven for about 8-10 minutes until heated through.

Squeeze a fresh lemon before serving.

Lemon Caper Mayonnaise

a gg original recipe adapted from many a cookbook

1 cup good quality mayonnaise

the zest and juice of one lemon

1 tablespoon capers - roughly chopped

a pinch of salt to taste

a few grinds of pepper

a splash of olive oil

1 very small garlic clove crushed ( optional)

Combine all of the above and adjust seasoning as needed , allow to develop flavours for at least 6 hours or overnight int he fridge. Spoon on top of the burgers and enjoy.

Fresh Tomato and Feta Pasta Sauce

2011-02-07T17:19:00.003-06:00

The snow is piling up outside , we endured the blizzard of 2011 last wednesday ,it is now monday and mother nature has felt the urge to continue to dazzle us with "dancing snowflakes" .... read ..... more snow !!!! read .... more shovelling ...... read " how soon is spring coming ????"

At this point in winter I start to crave freshness in my everyday food. Not that I can walk out onto my patio and pick fresh herbs or pluck a fresh tomato from the vine. Somehow fresh tomato and fresh basil screams summer - fresh tomato with feta cheese and olives etc has a more heartier feel and this screams winter - and the view from the window is definetly winter.

So, what to do with some grape tomatoes that needed to eaten, feta cheese that also needed to be eaten ...... and a jar of kalamata olives , staring me in the face everytime I open the fridge - fresh pasta sauce !!!

Yesterday was Superbowl Sunday , a lazy day in our household . For reasons I cannot explain we were not hooked on the Super Bowl, our team did not make it - therefore, my big gourmet was non plussed about watching the game .

Dinner was therefore lazy and quick , spaghetti with a basic prepared tomato basil sauce for those who wanted that and spaghetti topped with my tomato and feta sauce for those that wanted something a little different. I did not have any capers in the pantry , or else they would also have been a nice touch.

This sauce is gutsy and bold, the flavours will develop the more it sits . It was a heavenly aroma that hit me as soon as the sauce and its beautiful oil marinade hit the hot pasta . For me it did not require any more cheese , the taste was heavenly and filling. In summer you could use the same concept and use tomato, fresh bocconcini, and fresh basil for the penultimate fresh summer sauce.

So for now give this a go and enjoy it with your family .

Fresh Tomato and Feta Pasta Sauce.
a gg original recipe

1 packet grape tomatoes
handful of feta cheese roughly cubed
handful of Kalamata olive - without the stone
freshly ground pepper
a pinch of Maldon sea salt or fleur de sel
good quality extra virgin olive oil
splash of white Balsamic Vinegar
a pinch of good quality Greek dried oregano
tablespoon of capers (optional)

Chop up the tomatoes in a bowl , then add the rest of the ingredients .

Toss to combine and taste. Allow to sit for at least 30 minutes .

Meanwhile prepare spaghetti of your choice according to packet directions, drain well , drizzle with a splash of olive oil so it does not stick then serve in individual bowls with the fresh sauce and a spoonful of the delicious marinade that has developed.

This recipe quantity can be adjusted according to the ingredients you have on hand . Be generous with the olive oil - as this becomes the glue that hold the whole dish together.

Filete Rodrigo with fresh Tomatillo Salsa

2011-02-05T13:50:00.002-06:00

I love Mexican food , I enjoy the cuisine for its very simplicity and fresh approach. Last Tuesday , with an impending blizzard headed for Chicago, I met up with my expatriate friends and we cooked up another storm of wonderful recipes. While a meteorological storm started brewing outside, safe in the kitchen we ignored the elements , talked about the latest happenings in our families, lent moral support where needed , all the while, whipping up three fantastic dishes , the first of which I am blogging about is "filete Rodrigo".

The name alone intrigues me. hope the photos do it justice - photographing indoors in a Chicago winter - presents several challenging technical problems.

I do not know much about the origins if this specific dish, just enough to say that it is named after the chef who created it and bless him, because it is an outstanding little morsel of goodness.

This is a great meal to be enjoyed family style, presents well ( as pictured above) as an appetiser and I guarantee you .... absolute WOW factor at your next cocktail party . We enjoyed it family style on some warmed corn tortillas , smothered with the fresh tomatillo salsa, which was superb . When I got home because i did not have any tortillas I thought it would make a nice presentation on blue corn tortilla chips.

The fish mixture was a savoury combination of tilapia, white onion, fresh cilantro and maggi seasoning ( secret ingredient ) if you do not have any a touch of tamari soy sauce will do the trick - or you can omit all together.

The salsa was fresh, vibrant in colour, spicy in flavour that made your mouth come alive - the salsa was good enough to enjoy with tortilla chips or tostada.

Next time it is taco night at your home , consider serving a very light and healthy fish taco night where I am sure even the pickiest eater will be challenged to completely convince themselves that this is not worthy of eating.

So thank you to Teresa, my mexican friend, for preparing such a delightful dish to enjoy and giving us another authentic taste of mexican cuisine.

Filete Rodrigo with fresh Tomatillo Salsa

Salsa

6 large tomatillos - husks removed

3 jalapenos peppers

2 serrano peppers ( optional)
small white onion

salt and pepper to taste

fresh cilantro

Wash and roughly chop the tomatillos and place in a bowl, use a hand held blender to make into a coarse puree. Add the jalapenos seeds included - check for spiciness and add the serano peppers if you would like more heat to the dish.

At this point depending on the heat level of the jalapeno peppers you can add more jalapeno or more serrano. When we were making this dish the jalapenos lacked spice so we added the serranos which certainly made up for the lack of spiciness and made the dish more tasty.

Once you get the desired consistency of salsa add some finely diced white onion and chopped fresh cilantro. Add salt and pepper and check for taste - adjust is needed then allow to sit on the side to allow the flavours to develop.

Filete Rodrigo

4 pieces tilapia fillets

salt and pepper

olive oil

white onion small dice

maggi seasoning a few shakes of the bottle

white vinegar to sharpen the flavour

fresh cilantro

corn tortillas

Season the tilapia with salt and pepper and cook in a non stick pan with a little olive oil , until is is cooked through and flakes easily.

Place in a bowl and allow to cool .

Meanwhile , finely dice one small white onion, add to the flaked and cooled fish along with a splash of both maggi seasoning and white vinegar. toss to combine then add the chopped cilantro - check for seasoning and adjust accordingly.

To serve family style, warm up some corn tortillas add some of the fish mixture then top with the salsa and enjoy the incredible taste sensation.

Caramelised Pear and Cardamon Tart

2011-01-30T13:48:00.001-06:00

Not too sure if you can possibly have a sense from the photo of what this tart tastes like?

Exotic ...... incredible ..... delicious ......sophisticated ..... mmmmmm

Just before Christmas last year, I had a get together with my expatriate friends and we cooked up another storm. I enjoy these sessions because they allow us to forge a friendship and enjoy each others company and try something new - be it directly form each others culture or what ever we fancy.

Rose-Anne brought along this little treat in a really beautiful pie plate holder/carrier ( which I regret not photographing) and we enjoyed this with some coffee and good laughs, just before the arduous task of cooking for fun began.

It is a play on the classic french dessert tart aux pomme . It does not require a heavy cast iron pan , it was made in a ceramic quiche dish . You could easily substitute any type of pan dish . The combination of pears and cardamom is exotic and intoxicating and by using prepared store bought puff pastry - putting it together is easy. I loved its rustic look but was completely blown away by its silent sophistication. I especially loved the delicious syrup it basted itself in. If you were to take this dessert to any dinner party, believe me when I tell you - you will be elevated to Dessert Goddess status in a heartbeat.

Please make this tomorrow, pears are in season and are often overlooked for desserts. Here, they can outshine all other fruits used in baked desserts.

Long live Regina Pear !!!!

Caramelised Pear and Cardamon Tart
from a collection of recipes from expats

1/4 cup softened but not melted butter
1/4 cup caster sugar - or fine granulated sugar
seeds from 10 cardamon pods or 1/2 teaspoon cardamon powder
8 oz puff pastry
5 ripe pears recommend using Bosc or Bartlett pears ( make sure they are ripe)

Preheat oven to 400F.

Distribute the butter evenly on the bottom of your tart tin, sprinkle with the sugar and cardamon pods - I would recommend the use of cardamon pods over using ground cardamon powder. Place in the oven so that the sugar caramelises a little ( be careful not to let it burn).

Peel the pears , cut them in half and arrange the pears round side down. Place the softened puff pastry on top then fold down in a rustic manner around the pears.

Bake for 25 minutes.

Cool the tart in the pan for 5 minutes . Place a larger platter on top of the tart pan then carefully invert onto platter.

Serve on its own hot or at room temperature and or with fresh cream . Some good quality vanilla ice cream will also be a good accompaniment.

You could substitute ground cinnamon or vanilla extract for the cardamon.

Enjoy.

Good-bye Summer ...... it is time to go

2010-11-23T11:12:00.005-06:00

Dear Summer ,

You have hung around long enough. As we woke up this morning to a shivering below freezing temperature , I think you finally realised it was time to move on . Yesterday you tempted us with temperatures that defy the month of November , temperatures that made us think it was still ok to wear stylish flip flops and squeeze in one more pedicure , and question whether it is really Thanksgiving on thursday.

As I nostalgically looked through my photos I came across photos of my purple bell pepper harvest , and the most delicious tasting basil pesto I have ever made ...... Can you taste food through a photo ??

I realise am not the greatest photograher , I really have to get to know my camera a lot better , however I just stared at this basil pesto for days ..... it was that good . When we finally enjoyed it a few days later in a simple dish of fettucine and pesto - I died and went to heaven .

Tomorrow is Wednesday , the day before Thanksgiving and the day my girls have dedicated to baking . I do not cook for Thanksgiving , I am only just coming to terms with pumpkin pie ( will it be as good as last years attempt ? ) I will let you know . The recipes have been resourced, the ingredients cross checked - there is always a last minute run to the store ..... and the energy is palpable .

Happy Thanksgiving everyone ..... and hello Old Man Winter ..... we are more than ready for you !!!

regards
GG

**** For some great ideas go to my November 2009 archive for something a little different.****

Tale of Three Soups

2010-11-03T14:09:00.002-05:00

Friendship is defined by not having to explain yourself . True friends can pick up where they left off and connect in a way that does not require any explanation.

With this in mind I recently re-connected with two wonderful ladies, I got to know through my catering business - and we got together to do what we know best - make soup !! It has been a while since I have had an opportunity to escape the gulag of work and cook soup , but soup it was spanning three very different cultures .

I think everyone understands the nurturing side of soup , the comfort it brings to everyone and the fact that simple ingredients can make outstanding soup . The menu was as follows, pumpkin soup, tortilla soup and miso soup - a very diverse selection which in the end tasted sensational . I did not have my own camera handy , I took the photo of the pumpkin soup the next day ( as i was about to enjoy it for lunch ) the tortilla soup refuses to correct itself and turn right side up - but you get the picture and the miso soup was taken by one of my friends.

The pumpkin soup was delicious and savoury - most recipes I have come across tend to make this soup on the sweet side - by adding apples or apples juice - still love your recipe Ina Garten ..... however it was refreshing to try this soup made with butternut pumpkin, carrots, onion along with fresh tomatoes and hot chili peppers. Simple clean ingredients but with a powerful flavour punch .

Next we made Tortilla Soup , one of my all time favourite mexican soups - and I came to the realisation that all I have eaten in the past is an americanization of the soup . This soup was made authentic , it was full of the mexican flavours we all love and after tasting it gave me a greater appreciation of corn tortillas and the correct way of cooking with them . The soup is basically a very flavourful broth made with dried ancho chilis ( all seeds removed) , onions , corn tortillas and fresh tomatoes with chicken broth . One secret ingredient was added to the soup called - espazote - and intensely flavoured herb/green used very sparingly in mexican cooking . The jewel of this soup is in the embellishments we add afterwards like fresh avocado, shredded chicken, queso fresco ( yummy factor +10) crispy tortilla strips and the same of the ancho chilis. The finale to this soup was a touch of mexican crema and a squeeze of fresh lime . OLE !!!

The last soup to be made was Miso Vegetable soup with Tofu and Soba Green Tea Noodles. You know those days when you feel a little run down , those days when you crave a nice clean crisp flavoured soup - then this is the equivalent of jewish penicillin , chicken soup for the soul - the defining pick me up . A flavourful broth of lemongrass and ginger is prepared and allowed to marry for a depth of flavour - to this we added shitake mushrooms, oyster mushrooms, carrot and celery ( the vegetable component) and then enhanced the flavour of the broth by adding miso paste, soy sauce and a touch of salt . The delicate flavour of the shitake mushrooms is magical in this soup - I would not recommend the regular everyday mushrooms - they will just turn out to be boring and uninteresting and not do justice to the soup . The pick me up finale for this soup is a handful of freshly chopped cilantro and green onions along with a squeeze of fresh lime .

At the end of this session , we had a taste test of the soups we concurred that they were all delicious, they were all diverse and we all went home with dinner ready for the rest of the family to enjoy .

Recipes :

Pumpkin Soup with Tomato and Chili

1 lge butternut pumpkin - cubed

2 large spanish onions

6 vine ripened tomatoes - chopped

4 large carrots

3 red chilis

2 cloves of garlic

salt

flat leave parsley - for decoration

Saute the onions to soften slightly then add the rest of the ingredients , saute for a couple of minutes then cover with just enough water , bring to a boil then simmer until soft . Blend with a hand held blender to a smooth consistency . adjust seasoning if required - serve and sprinkle with some parsley.

Tortilla Soup

1/2 large spanish onion

2 cloves garlic

4 dried ancho chiles - deseeded

3 corn tortillas

4 plum tomatoes

salt

chicken broth

espazote - one small sprig (optional)

mexican oregano

toppings:

fried corn tortillas

fresh avocado

queso fresco

shredded precooked chicken

mexican crema

friend ancho chili strips

fresh lime

First deseed thoroughly the 4 ancho chilis, put 2 to the side then snip two of them into strips . then gently saute them on some canola oil to soften and release the flavour. remove from pan and keep for the toppings later.

Next slice the onion and saute along with the chopped garlic in some canola oil until just softened and aromatic. Roughly shred the 3 corn tortillas and add to the onion mixture and saute , stirring all the time - you need to toast and cook through the tortillas - this will be your thickening agent for the broth .

Add the chopped tomatoes , saute for a few minutes then add the broth , bring to a boil , then simmer for about 15 minutes until the tomatoes have started to break down. remove from the heat and blend with a hand held mixer until smooth . Bring back to a simmer then add the sprig of espazote and a good pinch of mexican oregano . Simmer for about 10 minutes then turn off the flame and allow the flavours to marry . In the meantime prepare your toppings and add them at serving time.

Miso Vegetable soup with Tofu and Green Tea Soba Noodles

2 small stalks fresh lemongrass

fresh ginger - about the same as 1/2 cup

shitake mushrooms

oyster mushrooms

1 med carrot - peeled

2 stalks celery

miso paste

soy sauce

salt

fresh cilantro

green onions

extra firm tofu

fresh lime wedges

thai bird chilis ( optional)

This soup is all made with approximations. Depending on the size of your pot you adjust the quantity accordingly. Peel the outer layers of the lemongrass stalks and slice into very thin rings , peel the knob of fresh ginger and then slice very thinly and again across the grain - you need to end up with very fine slivers of ginger . add both the water and bring to a boil - then simmer for at least 20 minutes to all the flavours to meld together .

Meanwhile , start slicing the mushrooms thinly, sale for the carrots and the celery - all the vegetables should be the same size as the shitake mushrooms - both for convenience of equal cooking time and for presentation . Once the broth has developed some flavour add the carrots and celery for a few minutes then add the mushrooms and a small handful of soba noodles . Stir to combine - then add the miso paste and soy sauce along with a pinch of salt . At this point you need to taste the soup and adjust the seasoning by adding more miso, salt or soy sauce .

Allow to simmer for no more than 5 minutes , then add the cubed extra firm tofu stir to heat through and off the heat add the chopped fresh cilantro and sliced green onions. Serve with a wedge of fresh lime and some thinly sliced thai bird chilis - for those that like the extra heat .

Stir Fried Snake Beans

2010-08-20T18:50:00.002-05:00

When the heat is on , you need to avoid turning on the oven at all costs and you need to conserve energy .

I know that summer is high grilling season , however I have to confess that this is the second summer I have been without a grill , so the Gourmet Goddess has had to improvise on many a recipe .

That been said, I also feel that summer is a high octane carnivor carnival. Don't get me wrong , I love nothing more than a piece of nicely grilled meat , grilled vegetables and dinner is done in an instant . But by far the quickest meal in my repertoire is stir fried vegetables and jasmine rice . You can eaily add your favourite protein to make this more substantial and sometimes I enjoy it without rice or meat , just on its own .

The secret to a good stir fry is a nice composition of vegetables and not the kitchen sink . I know for many people this is a great way to use up old vegetables forgotten in the bottom of the fridge. But I feel strongly enough that good quality vegetables make for a better stir fry .

One vegetable I always like to include in my stir fry is snake beans , I am sure many of you have seen them in the international markets and wondered how you would cook them . I tried them out one day , as an experiment and have not looked back since . They are not snappy like the classic green bean rather they are limp and sad looking - but they pack a powerful flavour punch .

In this recipe I also included an eggplant , and much to my surprise it really brought the whole dish together and was sweet and delicious. Add all of these ingredients tp a very hot wok , a touch of ponzu and hoisin sauce and you have a delicious dish that can be enjoyed hot or at room temperature .... or should I confess - standing at the fridge door !!!

This is a recipe without precise measurement and or ingredients . Use whatever your family likes and the sauces to your taste or liking.

Stir Fried Snake Beans
a GG original recipe

1 med spanish onion
canola oil
fresh ginger
2 garlic cloves
ponzu sauce
tamari low-sodium sauce
hoisin sauce

carrots
red bell peppers
broccoli
eggplant
snake beans

sesame seeds (optional)
cooked jasmine rice

Prepare Jasmine Rice according to package directions and desired quantity - while that is cooking you have to time prepare and cook the stir fry.

Heat your wok until it is very very hot . Add some canola oil to the base and allow it to heat through , then add your spanish onion which has been sliced medium thickness, allow to soften a little then add the fresh ginger and garlic clove which have been peeled and sliced thinly . Stir until fragrant - do not allow the garlic to burn or it will taste bitter.

Add the vegetables in the longest order of cooking time , by that I mean carrots and peppers will take longer to cook that the beans . After you have added the beans , add a few splashes of ponzu or tamari , keep the vegetables moving , so they do not scorch . If at any time the vegetables look a little dry add a splash of water to the wok to keep things steaming along.When they are almost done add 1-2 tablespoons of hoisin sauce thinned out with a little water to bring the whole dish together and warm through .

Place on a platter and sprinkle with some black and white sesame seeds and enjoy .

Note : Tamari is a wheat free soy sauce and I find it more flavourful than regular soy sauce , I tend to use the low-sodium bottle because it is not as salty. Ponzu sauce , is again a soy sauce , but very light , not as salty and has a hint of citrus. This is delicious on steamed rice and or cooked wontons .

Peach Salsa with Ruffled Basil

2010-08-05T15:51:00.003-05:00

Upon our return from the road trip to the land of maple leaves and maple syrup I was craving something fresh, seasonal and inspiring. Do not think for a minute we did not enjoy beautiful meals in Canada, but as always I miss my kitchen after a few days , and I enjoy creating something with a Gourmet Goddess twist.

As you can imagine we are in the peak season of stone fruit and there is abundant basil in the gardens ..... I get inspiration just looking at the raw ingredients . Firstly, I love stone fruit , I anxiously await the arrival of apricots , peaches and nectarines every summer. My only proviso is that the fruit is firm and not soft and squishy ( we all have our quirks).

After visiting my fresh market I saw peaches that beckoned me , merely with their heavy scent and gorgeous colour . Having sampled fruit salsa during several trips to Whole Foods ( you know the pineapple and serrano pepper one ..... next to the guacamole bar !!!) , I thought it was now time for the Gourmet Goddess to give her spin on a summer staple.

My basil crop was abundant and thriving , the classic green genovese basil perfumed the patio area with its intoxicating aroma . I also planted purple "ruffled" basil this year and I have to say I was surprised by its intense aroma and flavour . I would not consider making a pesto out of this - the colour would put me off. However it was perfect for salads or salsa , because it could stand up better to the rigors of home made dressings and did not turn black and or taste bitter. The leaf was much thicker than your classic green basil and unlike thai basil ( which is also purple leaf coloured) this had a very intense basil aroma and taste - therefore a little went a long way .

This salsa was enjoyed with some grilled pork tenderloin and baby potatoes. It should be a sinch to put together as almost eveything in it should be pantry staples. If you are able to buy yellow and white peaches from your farmers markets - that would also be a great combination and look equally colourful . Of course, it held up well in the fridge for a couple of days and tasted even better on day 2 .

Please hit the farmers markets and enjoy the seasonal bounty upon us - this would also taste delicious with some blue corn chips and an ice cold beer on the patio ........ it is truly delicious.

Peach Salsa with Ruffled Basil
a GG original recipe

2 yellow and or white peaches
1/2 cup finely dices red onion
1/2 cup finely diced red bell pepper
small handful of fresh basil - green and or ruffled - chiffonade
sea salt to taste
freshly ground pepper - a couple of twists of the pepper mill
1-2 teaspoons white balsamic vinegar
1 teaspoon olive oil
finely diced serrano chili or jalapeno peppers ( optional and to taste)

Wash and dry the fruit and proceed to dice in a small to medium size . Add the onion and bell pepper along with the fresh basil chiffonade ( you can substitiute flat leaf parsley if you do not have basil) . Toss to combine - the mixture should look colourful , you can adjust any of the ingredients to your taste .

Add a few sprinkles of sea salt , I recommend Maldon it is brand I have been using for years it is a finishing salt and it is surprising how it makes the peaches taste more like peaches .

White balsamic vinegar is readily available and it adds a beautiful sharpness and sweetness to the dish , add one teaspoon at a time and balance this with olive oil .

Allow the dish to develop it flavours , toss occassionally and the peaches will release their own sweetness with time.

Enjoy with grilled meats, tossed in some cous cous , quinoa or orzo pasta .

Road Trip

2010-08-04T16:01:00.017-05:00

It was road trip time in our household , plans had been hatched many a time over the last ten years , and we finally made good our promise and descended upon the beautiful city of Toronto Canada.

As usual, in keeping with the frenetic pace of my life at times , we departed our hometown of Chicago at a moments notice and within 48 hours we were on the road to Toronto. The car was packed , mapquest directions printed, Penelope (our cat) was left in charge of the household with a list of last minute instructions. The drive was uneventful , at times picturesque, filled with naps, songs and times of silence that needed no explanation . We took in the dulcid tones of Shirley Bassey, Elvis Presley and Santana ..... along with obligatory snippets of baseball scores.

While in Toronto we were expertly guided by Andrew T-Tours a personally handpicked tour guide providing us with all the ins and outs the city had to offer . Several of the photos included in the post are courtesy of Andrew T-Tours ........ highly recommend his services .

We enjoyed a tour of the island directly opposite the downtown area of Toronto , as a member of the garden club I was completely enamoured with the stunning garden beds and beautiful parkway . There was a beach and a lagoon within the park which was enjoyed.

entering the waters of lake Ontario

getting ready to tackle the lagoon ....

taking it easy with dad at the helm !!

one day my garden might look like this.

what to they feed the plants ??

We also took a drive to Niagara Falls , enjoying a beautiful drive through vineyards, a quick stop at Niagara on the Lake , a beautiful picturesque town with adorable gift stores and places to eat . Again the garden beds were stunning :

We then took a walk down to the Niagara river and were met by two mermaids sitting on the rocks :

As we drove to the falls we stopped and admired ...... I use that word loosely - because my heart was in my mouth and I was dizzy just watching- the boat tackle the whirlpool caused by the water from the falls.

Once we got to the falls all I can say is - they are loud and the water moves quickly and they are a sight to behold. I do not think any photo I could take would ever do them justice - it was overcast and rainy by the time we arrived there - so I will spare you the photo of us looking like drowned rats . Take time to listen to the video and hopefully this will give a feeling of what the falls are like.

We enjoyed a trip to the Science Museum , highlight of the trip was the Harry Potter exhibition. We enjoyed eating in some great restaurants - a "glowing" review to follow in a future post . We enjoyed getting to know long lost family members, we enjoyed quality family time and above all it was great to get away for a few days .

Needless to say we were hounded relentlessly by papparazzi and along the way brushed shoulders with some famous people ..... also had some funny moments.

could this be Jackie O ???

air dried our hair at the CN tower .... who needs hairdyers ??

I specifically asked for a personal shopper, limo to the hotel and fresh cut flowers upon my arrival...and all I got was this hoodie!

Happy travels everyone ....... summer is fleeting make the most of the days to come !!!

The heat is on .....

2010-07-17T19:44:00.003-05:00

Summer has arrived with a vengenance this year . We are recording 90+ degree days like sand through the hour glass. My vegetable garden is growing in abundance, the basil is out of control - considering last year it refused to grow , turned a sad colour of yellow then curled up and died. My cucumber plants are seeking gold medals by outgrowing their cages and my tomato plants are growing in leaps and bounds.

A few weeks ago my eldest daughter had a few of her bff's over for a summer party - they all enjoyed these delicious fruit slushies . I cannot tell you how refreshing they were and perfect for an afternoon of summer fun .

Watermelons and strawberries starred in these delicious drinks , a little simple syrup and plenty of icecubes. Of course you can tailor these to your specific favourite fruits. I like to keep things seasonal - because nothing tastes better than watermelon and strawberries in the peak of summer.

Of course these can be made more enticing for adults by adding your favourite vodka or tequila ..... we have now elevated them to happy hour drinks - because it is always 5 o'clock somewhere .

Enjoy these drinks in the spirit of summer fun the perfect cooling beverage for the whole family .

Fruit Slushies
inspired my many a recipe

watermelon , cubed
strawberries - hulled and halved
simple syrup **
cold water
ice cubes

decorative drink umbrellas and fruit of choice

My preference is for seeded watermelon as they have more flavour , take the time to take out all the seeds , cube to about the same size as your icecubes . Wash and hull the strawberries them cut them in half . Place the fruit in the freezer for about an hour - to make them very cold - that way they will not melt the icecubes.

Place 2 handfuls of icecubes in your blender along with some water , the partially frozen fruit and blend. Add a little simple syrup and cold water to adjust the thickness of the drink - you want to be able to drink it through a straw - basically they need to be margarita consistency. You can adjust the ratios of fruit to your personal taste . If the fruit is sweet enough you can omit the simple syrup .

Place in a cold glass and decorate with whatever you have on hand.

** Simple syrup recipe.

In a saucepan place equal parts sugar and water , bring to boil then simmer for 5 minutes. allow to cool them store in a glass jar in the fridge until you use it all up .

Pesto and Mozarella Meatballs with Pasta

2010-07-11T21:06:00.003-05:00

I think I have found my new go to quick family meal .

I will spare you the details of who eats what when I make the traditional pasta and meatballs. Who wants spaghetti , who wants penne , who wants sauce and who only nibbles at their meatballs before they declare they are full to the hilt and who looks at the sauce under a microscope before they will even contemplate eating the meal.

Once again we sat down to a meal that sought of came together in stages , when my little gourmet declared " you have to put this on your blog" . Mind you, this was after I had served everyone , I looked into the bowl and there was barely enough left to qualify a well presented dish ....... but taking into account how much I am flying by the seat of my pants lately, we should be grateful for small miracles.

So , out comes the camera and with the light of the evening dinner table , and everyone collectively holding their breaths - I took the photo. Once again please forgive and understand presentation is lacking in this photo - but taste is certainly not lacking .

Welcome to pasta with turkey meatballs , made with basil pesto and fresh mozarella. They are delicious and light, a wonderful break from the traditional tomato based sauce and a hit with the whole family .

I started making turkey meatballs with pesto and provolone cheese for customers when I had my catering business happening and they were always a hit . In this particular case I knew I wanted meatballs, I had excess fresh mozarella left over from pizza night and I am staring at my basil plants in the pot contemplating beautiful dishes.

Confession up front, the pesto is store brought however the meatballs have fresh basil from my garden . My preference of late is ground turkey , I am sure this recipe will also work well with ground beef - I would recommend a mix 50/50 of ground sirloin and ground round.

So go ahead and make this dish - enjoy it during these summer months and I am sure it will become a family staple.

Pesto and Mozarella Meatballs with Pasta
a GG original recipe

1lb ground turkey meat 93% lean
1 large fresh mozarella ball
1/2 -3/4 cup coarsely grated parmesan/asiago /pecorino mix , or to taste
kosher salt
freshly ground pepper
6 large fresh basil leaves , julienned
1/2 cup panko bread crumbs
fat free milk - to moisten the breadcrumbs
basil pesto
canola oil

pasta of your choice

Combine all ingredients except the basil pesto. Add the fresh mozarella to the mixture by cutting it up into little chunks with your hands - they do not have to be perfect a shape. Or you can grate it coarsely on a box grater .

Once you have combined all of the above ingredients - flatten out the mixture in the bowl slightly, then drop dollops of the pesto over the mixture - then with your hands fold the meat mixture into itself gently so that you do not end up with a green meatball mixture - but rather little pockets of pesto , little pockets of mozarella .

Place the mixture in the fridge for a couple of hours before forming into meatball.

Meanwhile prepare your choice of pasta according to packet directions.

Preheat your oven to 400F and preheat a non stick pan , add a little canola oil. Remove the meatball mixture form the fridge and form into meatballs either using a small- icecream scoop or free form . Shallow fry in the canola oil then finish cooking them in the oven for about 8-10 minutes depending on their size. They will not be cooked in any sauce therefore you need to make sure they are cooked thoroughly.

Once the pasta is cooked , add some pesto ( to taste) in the bottom of the bowl and add the pasta with a little bit of the pasta water to the bowl ( this helps to loosen up the pesto) - toss thoroughly to combine then place the pesto meatballs on top and serve with a salad.

Cuban Inspiration

2010-07-04T17:18:00.003-05:00

I am writing this post in the recovery phase of 4th of July festivities . Just got back form a wonderful lunch with friends , which we have enjoyed for the past few years, following the parade through our village streets.

Several weeks ago , I lamented the fact that I had not posted anything for May , of this year , and half the battle , excuse was because I would make something then eat it - then , realise I did not take a photo of the meal - and it was super delicious .......

So , a few weeks ago I purchases some ground turkey for burgers , has just flicked through a Sara Foster cookbook and was inspired by her Cuban Turkey Burger recipe. Because I always like to put my own twist on the everyday mundane , I thought it would be nice to incorporate some interesting flavors to what is otherwise an american summer staple.

Welcome to turkey burgers with a gourmet goddess twist.

Firstly , let me say that I have grown to love turkey meat for burgers - more than beef burgers . Not only for the health aspect of less fat - I feel that have a more delicious flavour and you can add more things to them , that many times just do not work out for beef burgers.

To make these Cuban inspired I have added some basic Latino staples such as black beans, cumin, cilantro, red onion and bell peppers . I know you are probably reading this and wondering how this all works . They were delicious . Approved by my little gourmets, raised eyebrows with my picky gourmet (a.k.a husband...... love you Deno) and absolutely inhaled by the gourmet goddess . But wait there is more - a secret ingredient ..... and the secret ingredient was bbq sauce - homemade no less !!!

I did not follow a recipe and neither did i adhere to strict measurements. I just added things as I went along and looked at the colourful combination created and adjusted accordingly . I have to say that the addition of cumin and bbq sauce really added a depth of flavour and deliciousness that made the ordinary hamburger - extraordinary.

I hope over the coming summer months you have a chance to enjoy the chance to experiment with different flavours and textures for turkey burgers - we enjoyed these on a nice sourdough buns, lettuce and a smear of bbq sauce on the bun and some yummy organic blue corn and flax seed tortilla chips.

Happy summer and burger and eating .

Cuban Turkey Burgers

ground turkey meat ( 93% lean)

black beans - rinsed and drained

red and yellow bell peppers - small dice

red onion - small dice

2-3 green onions , green parts as well

small handful of fresh cilantro - sprigs only

1 teaspoon ground cumin

salt and pepper

bbq sauce , of choice

panko breadcrumbs

fat free milk

lettuce leaves

provolone or cheddar cheese , to put on top

sourdough or very hearty wholewheat buns

blue corn chips

This recipe is just guidelines , depending on the amount of ground meat you want to use you adjust the other ingredients accordingly. Place the panko breadcrumbs in a bowl and cover with the milk , stir to combine and allow the breadcrumbs to absorb all the milk . they should be moist and not dry before you add them to the burger mixture , add more milk if needed.

Grill accordinly to well done and with a slight char on the burger , toast the buns a little - it makes then a lot more tasty .

If you prefer your burgers not to have breadcrumbs - just omit - and look more to the melting pot of flavours rather than the strict adherence to amounts.

Albuquerque Dip to die for

2010-07-03T10:31:00.006-05:00

Hi everyone .

Happy 4th of July , the weather is July perfect , rising humidity, rising heat and frazzled parents . Well, I enjoyed drinks on my patio the other day with my friend Sharon , and somehow we managed to put away one bottle of wonderful organic Malbec , dip , chips and conversation in a timeframe of 2 hours - and still keep our heads clear . Hence , I cannot explain the touch.... hint of blurriness of the photo .

Sharon came bearing gifts , one of which was this delicious dip - with a post-it note stuck to it - letting me know I could not enjoy this deliciousness for at least 24 hours . What is a gourmet goddess to do - but bide her time , it looked very colourful and smelt amazing .

The recipe has travelled along way , all the way from Albuquerque New Mexico , via a friend of Sharons, from a restauruant which escapes everyones memory . To this restaurant , I acknowledge you and thank you for inventing this wonderful dip .

It is not your typical soft serve dip , it is chunky, it is moreish and received outstanding approvals from both my little gourmets. It is a collusion of Mediterranean and Mexican flavours , you have olives, balsamic ( in this case it was made with red wine vinegar - due to allergies .....I still think it tasted awesome) corn, cilantro and beans. I tweaked it a bit because I think kalamata olivess would give a greater taste than tinned olives - and I urger you make it with deli brought olives rather than tinned ones .

This would be great served as a side dish with any grilled meat , served with rice - but we enjoyed it on its own with blue corn chips.

I urge you all make this , put it away in your fridge and enjoy it tomorrow with your 4th of July festivities .

Albuquerque Dip
from a restaurant in NM

3 tbls Balsamic vinegar
1 can small chopped green chilies
3 tbsl taco seasoning
2 ripe diced tomatoes
3 tabsp olive oil
1 tbsp sugar
2 garlic cloves ( finely chopped or put through a garlic press )

1 cup pitted kalamata olives , sliced
1 cup pitted green olives roughly chopped
1 bunch green onions chopped - white and green part
1 15 oz pinto beans
10oz bag of white frozen corn - try making it with the yellow and white corn
1-2 cups Mexican shreddes cheese * read my note in the method

Put everything in a bowl except the cheese , I would recommend the prepackaged Mexican cheese mix , or you can really make it special by crumbling some Mexican Chichuaua cheese . If you are not a huge fan of balsamic you can swap it out for good quality red wine vinegar .

Chicken Pesto Salad

2010-06-23T20:21:00.002-05:00

I am back , it has been a while since my last post . Cannot even believe I allowed May to pass me by without even an attempt at posting........ needless to say many a delicious dishes were made and consumed in this time . Believe me when I tell you , I felt pangs of bloggers guilt for not sharing even an insight into what we were enjoying at the dinner table .

May, as a rule is probably the busiest month of the school year . Why? I hear you ask - well it is when everything and I mean everything , except school wraps up for the year . It is a month filled with recitals for .... let me see (1) chorus, (2) piano , (3) school play .... etc etc etc . Mum is run ragged running from one rehearsal to another , the miles on the car are piling on , and all I can think about as I am waiting in the pick up line is ..... " what are we having tonight for dinner ?" and will I have time to at least photograph it ???

Hence , from my lack of postings you have all figured out the answer for the past month .

I did promise myself that June would not be like that - I now had no excuse - or let me refrase that , limited excuses for not posting anything . I did actually achieve one goal of photographing a few dishes , and I am embarrassed to say it is only a few dishes. This dish was bourne out of both desperation and inspiration and trying to get dinner on the table in a "one dish" affair. So, you may well be asking yourself why it is not plated nicely, why does it look like the bottom of the salad bowl when I took a picture !" . Because it was at this moment I realised this salad needs to be posted and photographed .

The first time I made this dish it was just me and my little gourmets for dinner , hubby was working late - deadlines to be met and dinner does not wait when there are hungry little gourmets to feed.

In an effort to broaden their palates , expecially my little little gourmet , I have instigated a rule that when I ask them about ingredients I put in a dish , to which they concur they will eat , then they have to eat it .

This dish combines eveything I love with a nice balance of protein, carbohydrates and delicious crunchy vegetables . It has been ispired by a myriad of tv chefs, magazine articles and visits to beautiful food bars. There are no rules as far as quantities go , or what you would like to include in your salad . I always say make a dish look pretty and your stomach will be happy with the anticipation.

This dish actually made my little gourmets eat with ravenous speed , sugar snap peas - in their raw and deliciously sweet state . I would have to say that was my secret vegetable ingredient. The dressing is nothing more than pesto - pure and simple.

Feel free to make your own salad , it stores well in the fridge , it is great enjoyed straight from the fridge or you can allow it to come to room temperature. You can change the colours of the peppers- you can add some feta cheese or shavings of parmesan , olives etc etc - you are inhibited only by your imagination.

GG Chicken Pesto Salad

an original GG dish

1 packet penne pasta

chicken tenders or rotisserie chicken

yellow bell peppers

sugar snap peas

cucumbers

red onion

basil pesto

Cook pasta according to packet directions , drain and rinse slightly to get rid of the starchy water . Allow to cool .

Prepare chicken tenders to your family's liking or use a store brought rotisserie chicken, shredded into large bite size chunks.

In a large bowl add all the vegetable ingredients you are using , add the pasta and chicken, toss to combine then add as much or as little pesto you would like. Toss well to combine and serve.

Mushroom and Zucchini Salad

2010-04-25T20:14:00.003-05:00

It is spring time in the Midwest , or at least trying , if you stepped out right this minute you would think that we regressed to November weather , rather cold, rather dismal and a tad dreary . By now we have already experienced a couple fo 80F days , we have been teased with good weather , but a gently reminder of who is the boss - mother nature always wins .

Around this time we have become a little tired of comfort food , albeit homemade mac and cheese, soups stews - you get the picture . You look at the calandar , you look outside and realise that regardless of what mother nature throws our way - it time to shed the blankets and think spring like recipes and lighter fare . I took the brave step of planting some lovely spring flowers in planters - to remind us that it is indeed nearly the end of April , and regardless of the weather they are standing tall . Note to all - the picture with the CD/Disc flower is courtesy of my little little gourmet's school art project and in fact she also took the flower pictures .

Let me introduce you to Mushroom and Zucchini salad , for all the people squeemish about eating raw mushroom or zucchini - steel yourselves . You are about to experience a taste sensation , your taste buds are about to go into overdrive. This dish does not require exotic mushrooms, but rather the simple plain jane everyday mushrooms you buy at a food market and or supermarket . The key to the success of this salad is that the mushrooms are very fresh, ie, with a white and dry feel ( no slimey mushrooms allowed) , heavy to hold and a little bit of organic matter will not kill anyone and as tight a cap as possible. I prefer the slimmer sized zucchinis as there is less chance they will have started to produce a lot of seeds inside- again make sure they are very fresh and tender.

To sqeemish foodie readers , PLEASE ...... and I beg you PLEASE , do not rinse the mushrooms under running water , OR soak them in a bowl of water - to clean a fresh mushroom you need nothing more than a just damp paper towel and brush the organic matter off the mushroom.......... that is it ...... many decades on, I am living proof that I have not suffered physical harm from eating fresh mushrooms.

This salad marries well with beef - I would not exclude making it for chicken , pork or fish - but for some reason I always feel it just goes better with good ole beef . For the vegetarians and or raw foodies , this will also taste great on a bed of spring greens . The beauty of this salad is that it does not need last minute preparation and loves to sit around for at least a hour before been eaten . I would not recommend you leave it longer than that or the lemon juice will soften up the salad too much. So if you are invited to a picnic in the park - or a bbq in the country make this salad and allow it mature to perfection as you drive to your destination .

Any week now in different parts of the nation Farmers Markets will begin to surface and I am sure they will have wonderful fresh produce to enjoy - too early for zucchini - but I am sure the mushrooms will be molto fresca!!! .

Enjoy the recipe and I hope you all enjoy this first ode to spring fare .

Mushroom and Zucchini Salad
a GG original recipe

1 packet white button mushrooms or loose white mushrooms
1-2 small zucchinis
3 spring onions
1/2 bunch italian flat leaf parsley
1 large very juicy lemon
extra virgin olive oil
kosher salt
freshly ground pepper

Clean the mushrooms with a damp paper towel, and slice into quarter inch slices. Wash and dry your zucchini then slice about the same thickness as the mushrooms- either at an angle or round discs.

The juice of a large lemon or two, if they are not very juicy, some olive oil to balance the tartness of the lemon juice . Sprinkle a couple of pinches of salt and plenty of freshly ground pepper - or to taste . Toss the salad to combine at this point , as the marinade starts to soften the vegetables just keep on tossing the salad. About 15 minutes before serving add the finely sliced green onions and chopped parsley. This way the lemon juice does not discolour the spring onions and parsley and the salad looks vibrant and you get to enjoy the freshness of the herbs. At this point check the seasoning of the salad , it should not taste bland or too salty.

You can alter the ratio of mushroom to zucchini according to your taste - it is a very forgiving salad. You can substitute red onion ( very finely sliced) or fresh chives instead of spring onions , if that is what you have on hand or in your garden. The red onions can be added straight away to the mushrooms and zucchini and they will take on the marinade and impart a lovely flavour.

Caulifower Toastie

2010-04-23T20:33:00.008-05:00

There are not many people with an affinity for cauliflower . Try as you may , that it is a long lost cousin of the broccoli , you will still struggle to win over any friends . However , one of the buzz words for healthy eating , high in anti oxidants and a good fighter against cancer is anything from the cruciferous family - and I believe cauliflower falls in that catergory .

I grew up eating steamed cauliflower with a simple adornment of freshly squeezed lemon juice and only the best extra virgin olive oil . A spectacularly simple and delicious side dish , that I still enjoy to this day .

As the quest of motherhood came upon me and raising little gourmets followed close at hand , I have pondered many ways of how to introduce this wonderful vegetable to the family . Then I remembered reading about this simple and unusal take on cauliflower , from a book that escapes my memory. It is a fusion of steamed caulifower florets, some mayonnaise, good dijon mustard, tiny little cubes of celery and red onion and freshly ground pepper and a sprinkle of salt.

One day , with much trepadition , I purchased a beautiful white head of cauliflower, came home, and with much aplomb cut off the florets and proceeded to steam them ,until fork tender .You add to this a fusion of

aromatics ,toast some nice hearty whole wheat bread, pita or sourdough bread and proceed to slather on this delicious spread . You can also elevate this to super health food snack ( thus momentarily forgetting the much maligned use of mayonnaise ) by topping the delight with some grated carrot and sprouts.

I must confess that I have yet to serve it with these accroutements , to my immediate family - as we at baby step stage - when we reach toddler stage Iwill break out the frills and spills.

But more importantly , I was completely floored when the family scoffed this down without a second of hesitation . I am still in recovery - I was expecting resistance from my little little gourmet - more like downright refusal- and to my complete delight she thoroughly enjoyed eating it like this . Needless to say my little gourmet cannot eat enough of this - I am sure she will be the first to embrace the accroutements as mentioned above . And daddy enjoyed it also - he falls in the slot just before my little little gourmet when it comes to pickiness ..... somehow this dish has won everyone over .

It is not a dish with exact measurements, it is made with a little bit of this and little bit if that and commonsense .

I urge you all to give this a try and I am sure you will in wover fervent haters of cauliflower and it will become a staple, quick , go to meal/snack for your family and friends .

Cauliflower Toastie

a recipe inspred by a book that escapes my memory !

1 head of cauliflower - florets only

mayonnaise

1 teaspoon Dijon mustard - or to taste
1 stalk celery - diced

1/2 scant cup red onion - diced

small handful of chived - fine dice ( optional)

salt and freshly ground pepper

whole wheat breat or pita - toasted

Cut florets from the cauliflower head and steam to fork tender.

Meanwhile ,clean and wash a stalk of celery , then cut down the length of the celery long strips and then crosswise into very small dice . Fine dice your onions and fresh chives if you are using them . Place all the ingredients in a large bowl , add the mustard and about 1/2 cup of mayonnaise - to begin with .

Once the cauliflower is cooked , remove from the steamer and place on a chopping board to cool down , at this point you can also start to roughly chop through the cauliflower - this will accelerate the cooling down process .

Once it has cooled down enough - you can then mash it with a fork or continue to finely chop it with a kitchen knife . Add the cooled cauliflower to the rest of the ingredients in the bowl .

Do not add the caulifower to bowl , steaming hot as it will make the mayonnaise go runny and par cook the onion and celery and the mix will not have the crunch it needs .

If you see that the mayonnaise is not enough - just add more so that it coats the cauliflower but does not swim in it .

Toast some of your favourite bread or Pita - or you can even enjoy it with some Wasa Crispbreads.

This can be enjoyed at room temperature or kept in the fridge and enjoyed cold as well .

Quinoa Pilaf with Cranberries and Almonds

2010-04-18T14:06:00.003-05:00

Have you tried Quinoa ? I am sure many of you have heard of this grain and all its "super" powers. It is the preferred grain of the Inca Gods and a staple of south american cuisine specifically , in Peru, Chile and Argentina . At the risk of repeating myself it is also my absolute favourite whole grain of all time .

I thought cous cous was an easy fix and a great foundation for many a side dish .To the uninititated quinoa is a whole grain , a complete protein containing all the amino acids our body requires - therefore a perfect "protein" for vegetarians. It looks like a plump sesame seed and comes in white, red and a rare hard to find black colour, it has a bitter outer coating ( nothing life threatening) just an odd taste if it is not rinsed properly - note to all : make sure you rinse your quinoa well before you start cooking with it .

I personally can eat quinoa 24/7 ........ 365 days a year and I am not exaggerating. If you suffer from gluten intolerance - the perfect solution for your wholegrain needs. I swear I eat so much of it and I have never felt bloated or stuffed , maybe this is the secret Inca Gods did not want us to know .

I featured a quinoa dish back in November 2009 - this dish was a super hit with all my clients and a beautiful and colourful dish . This time I used quinoa in pilaf style , ie you start with a saute of onions and carrots and peppers then add the quinoa and cook all together , once it finishes cooking you add some other aromatics and nuts . I usually add the dried cranberries in the last few minutes of cooking - the steam will help reconstitute them a little and then add the chives and almonds at the very end .

So if you are trying to tweak your diet, trying to introduce a whole grain that is a little more fun than brown rice , I urge you try Quinoa - and I will be posting more wonderful dishes in the coming months .

Have I told you I even eat this pilaf for breakfast !!!! mmmmmmmmmm

Quinoa Pilaf with Cranberries and Almonds
a GG original recipe

2 cups Quinoa
4 cups water
2 tbsp olive oil
1 medium size spanish onion (approx. 1.5 cups)
1 medium size carrot (approx 1.5 cups)
1 medium red pepper (approx 1.5 cups)
salt and pepper to taste
good handful if dried cranberries
good handful of whole unroasted almonds
small bunch of fresh chives
feta cheese (optional)
kalamata olives - pitted (optional)

Measure out the quinoa , place in a fine mesh sieve and rinse under running cool water for several minutes . Allow to drain while you start the base of the pilaf .

Preheat a heavy based dutch oven add the olive oil , then chop the onions , carrots and red pepper to a medium dice. Add these to the olive oil and stir until the onion becomes translucent and the carrots and pepper have softened . Season liberally with salt and pepper - remember you are also seasoning the quinoa .

Add the quinoa and toss for a few minutes then add the water and cook according to packet instructions. About 5 mintes before the pilaf cooking time is finishes add the dried cranberries on top of the pilaf- do not mix through . When the pilaf finishes cooking fluff with a fork and allow to sit for about 20 minutes. Can be served warm or at room temperature .

You can add some crumbled feta and chopped pitted kalamata olives if desired .

Red Eggs ........

2010-04-02T13:25:00.006-05:00

This week for the first time in quite a few years we have a confluence of events.

Firstly, it is spring break for our district , secondly, it is also Orthodox Easter coming up this sunday therefore making this week Holy Week . Add to this we hit 83F in Chicago yesterday ( this is not a typo !) ......... and it was also April Fools Day ..... aahhh mother nature how you tease us !!!!! . Before I forget it is also Passover ... which for reason I cannot explain at this point in time is always around Orthodox Easter.

Easter is filled with many traditions , for the devout it is the highest point in the religious calendar . Far outstripping Christmas as a religious event , not completely lost in the mire if present shopping and decorations for house and anything that breathes , Easter is for many a time of reflection and introspection.

Another time I will sit down and explain to one and all what Orthodox Christians do in preparation for Easter Sunday , for the sake of this post I would like to share and show off the fruits of the labours of my girls in preparing the eggs.

As I mentioned , 83F in chicago yesterday - however in true tradition we had a small window of opportunity to prepare the eggs ( which signify "new life") , they can only be done on Easter Thursday or Easter Saturday . So , to the store we went and purchased 3 dozen Amish free range eggs , came home and boiled them . Allowed them to cool , then gave free range to my little gourmets and their friend Caroline , to decorate the eggs.

The idea was given to me by my sister in Greece, who has started this tradition with her son and a few of his friends . It is fun , artistic and a great tradition to uphold.

For the purists of egg dyeing - please look the other way , for mothers looking for a way to get their children involoved in a great tradition , please read on .

Boil as many eggs as you will need . Remove from water and allow to cool .

Meanwhile , prepare the red food dye in COLD format - this is only available form the international supermakets.

Assemble the following wax crayon colours - white, dark blue, lime green and a regular green colour and a nice golden yellow colour.

Now the fun begins , let the children draw different designs on the eggs , then place them carefully in the cold red dye and gently swirl around . Allow to sit for 20 minutes. Remove from the dye with a mesh spatula and place back in the egg carton to dry off completely.

If you wish, once they have dried completely you can gently rub then with a soft cloth and some olive oil - I personally think they look just fine as is .

I hope this has inspired you to begin a fun tradition , to the purists, the eggs still taste the same - but we have involved children in a tradition which has a lot of meaning .

Happy Easter ..... Kalo Pasha .........

Amish Friendship Bread

2010-03-07T13:06:00.015-06:00

What is the definition of friendship? .

Is it the person who is there for you through thick and thin ? Is it the person who drops everything to help you in a moment of great need.?

Friendship for me trancends a lot of boundaries , for me, it the little things that matter in a friendship . A true friendship means you do not have to explain yourself because your actions cement your intentions.

So, it was Girl Scout cookie pick up weekend recently and when I went to collect my cookies from the Cookie Mom ( thanks Julie) the house was awash with the most intoxicating aroma of deliciousness. It smelt like a wonderful cookie recipe had been executed , like a delicious sweet bread had invented . Needless to say - I had to ask what the delicious aroma was all about ?

When I was presented with two delicious looking loaf pans and a recipe that defies explanation - my quest for Amish Friendship bread was on . I am sure many of you have heard of the Amish . People who live a seemingly simple life of traditional roles within their society - as such I would expect them to be able to whip a wonderful bread recipe - at a moments notice .

A few days after cookie pick up one of the troop leaders came by my house for soup pick up (thanks Kate) , and presented me with the "starter" baggie for the Amish friendship bread . A wonderful surprise and I was thrilled to be able to tackle this in earnest .

When you read this recipe you may think I have lost my mind , started to write gibberish or have invented a completely new language for recipe writing . I assure you , those amongst us with the gift of bread making will recognise the basics of this recipe . How we started a "starter" , continue to nourish the "starter" until it is time to give the "starter" a good feed before fostering it out to various friends .

Once you split the starter you will be left with a scant amount of starter in the bowl , and hesitate to think that you will even be able to make a bagel out of it . I assure you this thought crossed my mind and I even thought I had misread the recipe , I was pleasantly surprised , after following the recipe and adding all the essential ingredients two wonderful loaves were born .

Think of this as a chain letter for breadmaking without any of the dread . So , if you hear of a bread chain making the rounds in your community - tap into it , it is a lot of fun .

Now here is the kicker , there is no real recipe for this , when someone gives you the ziploc with the starter , you will also get the instructions on how to feed the starter and "mush the bag" , however I am going to write up the instruction that accompanied my baggie - breadmakers out there will be able to figure the starting point for the starter .

Amish Friendship Bread

Do not use any type of metal spoon or bown for mixing ( I do not know the reason why )

Do not refrigerate the bag of starter

If the bag expands , let the air out carefully . This is perfectly normal process for the mixture to rise, bubble and ferment .

So you have received your bag of starter ............

Day 1 : do nothing

Day 2 : Mush the bag ..... ie, knead a little

Day 3: Mush the bag

Day 4: Mush the bag

Day 5: Mush the bag

Day 6: Add to the bag 1 1/2 cups of the following - flour, sugar and milk . Mix in the bag. Batter will have a lumpy appearance - that is ok !

Day 7 : Mush the bag

Day 8 : Mush the bag

Day 9 Mush the bag

Day 10: follow these instructions

- pour the contents into a non metal bowl

- add 1 1/2 cups of the following ingredients : flour, sugar and milk. Mix batter it will be lumpy.

- you will need 4 one gallon size ziploc bags . using a ceramic cup place one cup the batter in each baggie . mark the bagggie as day 1 and give the starter to friends along with the recipe .

- preheat the oven to 325F

- add the following ingredients to the remaining batter

* 3 eggs

* 1 large box instant vanilla pudding ( sugar free is ok)

* 2 cups flour

* 1 cup sugar

* 1 cup canola oil ( or 1/2 cup apple sauce and 1/2 cup canola oil)

*1/2 cup milk

*2 tsp cinammon

*1 1/2 tsp baking powder

*1/2 tsp salt

*1/2 tsp baking soda

*1/2 tsp vanilla essence

- grease two parge loaf pans . Mix an additional 1/4 cup of sugar and 1/2 tsp cinammon. Dust the pans with half the mixture .

- pour batter evenly into the two pans and sprinkle the remaining sugar/cinammon mixture on top.

- bake for 1 hour. Cool until the bread loosens from the sides .

Enjoy and very child friendly !!!

Where have I been ?

2010-02-19T17:53:00.005-06:00

It has been a while . I had to think really hard to remember my sign on for the blog .

Well , I have not given up on blogging , rather- I have re-arranged certain aspects of my life . The call to work was sent out , by hubby , and hard choices had to be made . The time came to hang up my apron and put away my chopping knives - only in relation to my catering business . I will now be Office Manager at the gulag, I have worked for hubby twice before this time and been fired twice before this as well - but we will leave those details to be explained in another blog !!!

So next week , 23rd February is the last week for Soup Package customer pick-up . When I put together the February package there was no intention to end it so soon - however I am happy with the selection for that week , Black- Bean Chowder Soup with Youghurt Cilantro Relish and Three Mushroom and Barley Soup , all of this is to be enjoyed with Feta Cheese Toasts - my own creation !!!

When the first email went out saying that Gourmet Goddess was coming to an end - emails and telephone messages of support poured in - I was truly humbled , immediately followed by " this culinary hiatus is temporary - right ??? ".

As I start making inroads with my new title - Office Manager , as I start to decipher the needs and wants of a Mazek, a Brother and a Hyd-Mech machine, understand the different types of stainless steel ( I thought there was only one type) , when we heat treat parts - can I throw in a tray of muffins at the same time ? I will not be totally removed from my food adventures . I will still have opportunities to read through the food blogs I follow , I will still bookmark interesting recipes I come across - because that aspect of my life is not on a culinary hiatus.

What does the future holds for Gourmet Goddess? - I do not know at this point in time . I have ideas I want to develop further and hope to start writing a cookbook soon . That in its self is a huge commitment . When I started GG it was at the start of the ecomomic downtown . This has reshaped and forced us to rethink a lot about life in general and what matters to us most . No-one was more surprised than me as to how popular my cooking endeavour turned out , I would have been happy just cooking for a handful of families - I ended up cooking for several handfuls of families . When I started the Soup Package, Tasty Tuesdays, and Pantry Staples - I was overwhelmed by how my customers embraced my new spin on GG.

Many people who never placed orders would read my website or blog - just because !! They liked the way I wrote about food and life in general . To me they were still customers - of the literary kind .

The great thing about this whole adventure is that I connected with a lot of different people within my community. I hope I do not lose that connection , because my community is small and whether you like it or not we are all related by six degrees of separation .

So a blogging I will go , new post coming up in the next few days and as always .... happy eating . !!

GG

To toast in the New Year

2009-12-30T19:52:00.006-06:00

About this time of year I begin to contemplate what was .........

as I bid farwell to my three wise men ............

as I contemplate taking down the tree .........

Thoughts turn to festive fare and intrigue as to what the new year will hold . As New Years Eve is nearly upon us , I needed to think up something quick and festive to make as an appetiser for our fun filled night , to be spent with friends. It is the one day of the year when we all stay up - way past our bed time , when the girls have impressed me with their stamina - the record so far is 2.30am . Mum and Dad needed toothpicks to keep the eyelids open .

After much over indulgence in the past few weeks and way too many sweet things , I begin to crave something tangy and moorish to be enjoyed with some wonderful company and Pink Prosecco .

Behold, GG Green and Black Olive Tapenade , a sinch to put together and lots of wow factor .You can toast your own pita or naan bread as an accompaniment , serve it with fresh crunchy peppers, or celery sticks . Also, check out the Smitten Kitchen website ( one of my favourite blogs) and look at the yummy homemade cracker recipes.

GG Green Olive and Black Olive Tapenade

inspired by many recipes

1 cup pitted kalamata olives

1 cup pitted green olives

1 small clove garlic

scant handful of flat leaf parsley - no stems

scant handful of walnuts , lightly oven roasted

juice of 1 lemon or to taste

olive oil

freshly ground black pepper

Lightly roast the walnuts in a 400F oven , until just toasted and allow to cool .

Place all the ingredients in a food processor except the olive oil and pulse a few times . Then add enough olive oil until it holds its shape .

Taste and adjust seasoning by adding some more lemon juice or olive oil .

Serve wither with some fresh vegetables or toasted pita/naan bread.

Allow flavours to develop in the fridge overnight .

Enjoy

T'is the Season

2009-12-24T16:29:00.002-06:00

It has been an interesting year .

I started my catering from home business in October of 2008, had a wonderful year ....... my sister visited during the summer , we enjoyed a wonderful time together . School started and before I knew it , my little gourmet just turned 10 years of age and my little little gourmet will be turning 7 years of age in a couple of weeks .

Then all of a sudden Christmas was staring me in the face .

I love Christmas , I love the fresh Christmas tree we put up every year , I love the collection of ornaments we have amassed over the years and above all I enjoy the anticipation of "what will Santa bring?" on the faces and minds of children . This year we were so busy that I did not even manage one Christmas dinner at home with friends and family ...... I always have a couple of get togethers - it is always an excuse to stop what we are doing , take some time out of our busy lives and have an enjoyable time.

This year the tree had been decorated with angels , tin ornaments and some very rustic looking ornaments - which I just love . As I started to put them on the tree - ably assisted by my little gourmets . I always stop and think about the year that has been , whenever I place the ornament above. This year it is in my kitchen , just above the sink and as I look into its face and the messages it holds - I say and truly believe the following :

"....... we must never lose hope " AND " ....... love always abounds" .

So Merry Christmas to my friendly readers and I wish everyone a wonderful New Year filled with "love and hope" .

............. and in closing I leave you with the Snowman my little little gourmet made at school , which she talked about for weeks , and which brought tears to my eyes when she he came home

............... this is what Christmas is all about .

Caremalised Onions and Grape Tomato Naan Flatbread

2009-12-08T12:31:00.005-06:00

It snowed yesterday. It snowed again overnight , it is still snowing ..... apparently there is huge storm barreling across the plains heading straight this way .

It is also my day to make soup for clients. What a perfect backdrop , cold, lightly falling snow - enough for a quick shovel - but I will tackle that later .

Part of the soup menu was an accompaniment . It was meant to be Naan bread with Z'ataar - my source for Z'ataar mysteriously vanished and I has no time to seek this any further. GG always has plan B in the background .

So there I am staring at several packets of Naan Bread , thinking what to do ? I thought of it would be nice to add some caremilised red onions , grape tomatoes - just bursting , cheese and a liberal sprinkling of Herbs de Provence . Voila ! in a matter of minutes this delicious Naan Flatbread was prepared and baked in the oven - filling the house with delicious aromas .

The perfect accompaniment to drinks for the holiday season , while enjoying a game of football .... or savoured with a bowl of steaming soup .

Caremalised Onions and Grape Tomato Naan Flatbread
a Gourmet Goddess original recipe

1 pkt Naan Bread
1 small red onion , sliced medium
1 punnet grape tomatoes , cut in half lengthwise
olive oil
herbs de provence
salt and freshly ground pepper to taste
monterey jack cheese

Heat oven to 400F - convection mode

Heat a saute pan , add a little olive oil , add the sliced onion stir until soften , reduce heat if it starts to burn . When the onion softens add the tomatoes and toss until just bursting- you want them to keep their shape.

Add a little salt and freshly ground pepper plus a pinch of herbs de provence . Combine and allow to cool slightly .

Place Naan bread bottom side up on a sheet pan and bake for 5 minutes - you need to do this step to take out the rawness of the bread .

Remove from oven , turn right side up , sprinkle a little bit of cheese on the bread and then place some of the onion tomato muxture on top . Sprinkle a small amount of cheese on top again - this is just the glue to keep everything from sliding off .

Sprinkle with liberally , or to taste with Herbs de Provence.

Bake for 5-8 minutes until slightly golden on top. Place on a cake rack to cool and then slice into wedges and enjoy .

The Countdown is on ......

2009-12-05T08:26:00.007-06:00

We started a tradition several years ago , the Christmas tree is purchased the day after Thanksgiving . While people rush out to the stores for Black Friday shopping , myself and the girls are cooling our heels for Daddy to finish work and make our important purchase for the day . Once we get home , it is usually soup and then the decorations are hauled up from the basement ( ... thanks Deno ) and the countdown begins .

Unfortunately there is no time for the romantic trip to a Christmas tree farm , scouring the fields for the perfect tree, but rather a rendevous with Daddy , at a big box hardware store ...... and the search begins .It is inevitably a cold night , several years it snowed as we searched for our tree. The girls now have input is the tree is the right shape , is it full enough in the body .... does it fit in our living room ? Is it going to be noble fir or balsam fir ... will the needles drop before Christmas day ? - flashback to Christmas 4 years ago !!!

But the the most poignant event in the countdown to Christmas is the countdown itself . I purchased a blackboard about 5 years ago , I did not think much of it , I indeed questioned if it would even be used . It has turned out to be the most anticipated "daily" event in the countdown.

Every morning as the girls come down for breakfast , I hear a pause in the hallway , the erasing of data from the blackboard and the scratchy noise of the chalk. Then the proud announcement ".... it is XX days until Christmas" .

The Christmas stockings will be hung over the coming weekend . The Santa lists have already been typed up - in very cute font - just incase Santa cannot read the writing of a 6 year old ...... I think all that is missing are the item numbers. They have upped the ante on what is to be prepared for Santa and the Reindeers come Christmas Eve .... mum is going to be busy cooking .

So create a tradition , be it ever so small ........I guarantee you it will be something they will remember for a long long time !!!

Barley Spinach Salad with Roasted Cashews and Tamari

2009-11-29T12:41:00.005-06:00

We all survived the Thanksgiving feast , we more than likely tinkered with purchases on Black Friday - so now it is time to eat something light and healthy in preparation for the Holiday Season ahead.

I made this salad for clients a few weeks ago and EVERYONE loved it and it is my new go to salad , which even my two girls enjoyed . It is an inspiration from my go to food magazine delicious.

It is made with barley , not the instant 10 minute breakfast deal but organic pearled barley that takes around 30-40 minutes to cook . But do not be put off by this because you will reap untold benefits for your patience and diligence . It is then loaded with vegetables whose benefits need no explanation , followed by a dressing stunning in its simplicity and taste.

I told my girls that barley is like eating brown rice ( we are all converts to this wonderful grain ) , they love broccoli and they love spinach . It also has sugar snap peas which are delicious steamed and some roasted cashews for crunch . This particular occassion I served it with pork tenderloin sliced and marinated in my own creation of tamari, fresh ginger , garlic and a touch of sweet chili sauce . The secret ingredient for me was the fresh mint , I was pleasantly surprised as to how much flavour this herb gave the salad and it was the perfect finishing touch .

I have to say this salad stands up well as a room temperature salad , great for upcoming pot luck holiday get togethers - maybe consider some strips of roasted red peppers for an added festive touch . Excellent vegetarian fare that will even convert die hard carnivores . You can also add any other combination of green you would like or have on hand . Oh..... and it keeps forever in the fridge for as long as you do not eat it !!!

Barley Spinach Salad with Roasted Cashews and Tamari
inspired by Bill Granger

Served 4-6

Salad Ingredients
1 1/4 cups organic pearled Barley
1/2 pound organic brocoli, trimmed and steamed
2 spring onions, thinly slices
2 cups organic baby spinach leaves
2 cups sugar snap peas, steamed
1/2 cup mint leaves, roughly torn
1/2 cup raw cashews , roasted ane then roughly chopped .

Tamari Dressing
1 tsp toasted sesame oil
1 1/2 tbsp light tamari ( wheat free soy sauce)
1 1/2 tbsp mirin
1 tsp fresh ginger , finely grated

Cook the pearled barley according to packet directions.

Prepeare oven to 400F/200C and place cashews in a cake tin and roast until lightly brown - this could take anywhere for 5-10 minutes depending on the size of the cashews and you oven . Please judge accordingly.

Trim and steam the broccoli and sugar snap peas and rinse inder cold water to stop the cooking process. Drain well .

Whisk all the ingredients for the dressing ans put aside . This could even be made a couple of days in advance to allow the flavours to develop.

In a large bowl toss together the cooled barley,m drained broccolu, sugar snap peas and green onions , toss well to combine then add the torn mint leaves and dressing and combine well . Allow to stand for 10 minutes to allow flavours to develop.

Enjoy on it own or as a side to some pork , grilled tofu or grilled portabello mushrooms.

Spiced Pumpkin Pie

2009-11-27T14:33:00.015-06:00

I am converted . I have had a conversion ..... I take back everything I have said or written .......NO ..... I am not joining a sect .... just beginning to like pumpkin pie !!

My little gourmet , daughter number 1 , professed to me that she likes pumpkin pie , and she would like to make one for Thanksgiving . I embraced the fact that she wanted to make something , BUT , I cringed at the thought of having to make pumpkin pie. The truth be told - my culinary experiences have been pretty sad to date and the thought of having to expose myself to actually making one needed a deep deep breathe !!!

So, we perused my collection of cookbooks and came across this wonderful and abundantly simple recipe by Sara Foster with the pie crust recipe from the Barefoot Contessa . Maybe keep this recipe in store for next year , maybe consider it for the upcoming holiday season . Have I just shown I am not a local by espousing that we dare to eat pumpkin pie after Thanskgiving ?

Number 1 daughter made this pie all by herself , barr a couple of minutes of tutorial from the Gourmet Goddess , mainly helping out with the pie crust ... the rest was sheer GG pride !!!!

I hope everyone had an enjoyable Thanksgiving and heres to the upcoming Holiday Season !!!

Spiced Pumpkin Pie

adapted from Sara Foster and the Barefoot Contessa

The Crust

2 cups graham crackers ( 14 crackers)

1/3 cup granulated sugar

1/4 teaspoon ground cinammon

1 stick unsalted organic butter

Place crackers in food processor and pulse until nice and crumbly, add sugar and cinammon and pulse to combine then add the melted unsalted butter . Place in 11inch tart pan , with removable base , press evenly into the sides , using a measuring cup for uniformity. Bake for 10 minutes at 350F ans allow to cool slightly before adding the pumpkin mixture .

The Filling
3 large organic eggs

1/2 cup granulated sugar

1 can sweetened condense milk, 14 oz

1 tin organic pumkin puree , 15oz

3 tablespoons unsalted butter melted and cooled

1 tablespoon all purpose flour

1/2 teaspoon ground ginger

1/2 tesaspoon ground cinammon

1/4 teaspoon ground nutmeg

pinch of ground cloves

pinch of kosher salt

1 prepared pie crust as per recipe above.

Preheat oven to 350F.

Combine eggs, sugar , condensed milk and pumpkin puree in a bowl and mix with a wisk to combine well. Add the butter and stir until thoroughly blended .

Mix all the dry ingredients in a bowl and add to the pumpkin mixture.

Pour into prepared and cooled pie crust and bake for 40-50 minutes until the pie is light golden brown on top and firm to the touch and set in the center when you jiggle it .

Cool completely and decorate with whipped cream or some delicious good quality vanilla ice cream.

Note to self : Maybe by this time next year I can write and let everyone know that I now LOVE pumpkin pie .... but lets not get ahead of ourselves !!!

Acorn Squash and Red Quinoa Harvest Salad

2009-11-20T19:26:00.010-06:00

I am not too sure if you have heard of Quinoa , I discovered this amazing super grain a few years ago and I am completely obsessed. Apart for the amazing health benefits , supergrain , complete vegetarian protein , has all the amino acids our body requires ............. it is just so darn tasty .

Last weekend I was asked to cater for a christening brunch, as I discussed the menu details , a must have in my books was Quinoa . It is autumn , it is close to thanksgiving , it is also a tad chilly and I needed no excuse to make this delicious dish.

In its entirety I named this dish Acorn Squash and Red Quinoa Harvest Salad , some acorn squash was baked in the oven with apple cider and I thought this was the perfect bed and contrast for the quinoa salad.

I usually prepare the quinoa the day before and let it sit overnight in the fridge , I just find that it tends to become fluffy and separates easily. Just like rice which always tastes much better when it has "rested" in the fridge overnight . I am not a vegetarian, so some prociutto was added at the last minute - but if you wanted to keep this dish 100% vegetarian I recommend some crumbled feta or goat cheese just before serving .

So here goes the recipe , and original GG recipe inspired by the season and thanksgiving . It can easily be halved - but please do not write to me with regrets !!

Acorn Squash and Red Quinoa Harvest Salad
served 12-16 people

1 packet Red Quinoa or 2 cups Quinoa
2 tblsp olive oil
2 handfuls Brussel Sprouts
2 stalks Celery
4 green onions
kosher salt
freshly ground pepper
fresh thyme 2-3 sprigs
1 red pepper
1 yellow pepper
1 small tin water chesnuts
1 1/2 cups apple cider
1 cup dried cranberries
8 slices prociutto (optional)
feta cheese or goat cheese (optional)

2 acorn squash
1 cup apple cider
1 tsp cinnamon
1 pinch nutmeg
1/2 tsp allspice
olive oil
unsalted butter

Cook Quinoa according to package directions.

Clean outer layers of brussel sprouts and then slice in half , lenghtways then each half into 4 pieces . Clean and slice celery on a diagonal , approx the same size as the brussel sprouts .

Heat some olive oil in a non stick pan , add brussel sprouts and saute until they turn a light green colour , then add the celery some salt and freshly ground pepper . Saute until the vegetables just start to soften . Meanwhile chop the red and yellow peppers into chunky squares, slice the green onions on a diagonal and drain and rough chop the water chestnuts . Add all these ingredients to the pan and stir until combined and the peppers barely start to soften . You need to just take the rawness out of the peppers .

Season again with salt and pepper and DO NOT overcook at this point or the brussel sprouts will become bitter . Check for seasoning and adjust if necessary.

Remove from pan and add to the cooked and cooled quinoa. Toss to combine - it should very colourful .

Add the craisins and the apple cider into the saucepan and bring to a boil , then simmer for about 3 minutes until the craisins soften and the cider has reduces ever so slightly . Add this to the quinoa salad. Toss to combine.

Meanwhile preheat the oven to 400F , place the prosciutto slices onto a sheet pan lined with parchment paper and bake until it becomes crispy . Keep an eye on the time as each oven varies - should take about 8-10 minutes. Remove from oven and allow to cool.

Also, clean and slice the acorn squash ( do not remove the peel) into 1 inch thick slices , saute slices in a combination butter and olive oil then place in an oven proof dish . Place rest of ingredients in a cup and mix well , then pour over the squash and bake until slightly brown and cooked through .

When all is done and cooled , get out your best platter , arrange the squash in an artful manner on the platter , then pile the quinoa salad mix on top then garnish with either crumbled prosciutto or feta/goat cheese .

Enjoy !

Apple Cranberry Loaf

2009-11-18T19:56:00.005-06:00

Thanksgiving is but a mere 8 days away , I am sure for everyone who is hosting, menus have been planned , shopping trips mapped out with military precision . And the all important "Turkey" has been nabbed !

Until I arrived to this country, I was not familiar with Thanksgiving. Yes, I had heard of the pilgrims and the Mayflower , Yes, I had heard how they ate what the Indians ate ..... however the whole tradition surrounding this holiday began to slowly unravel itself to me over the past 10 years .

Upfront let me announce to the world that I LOVE turkey , as much as I LOVE chicken . Where I come from turkey was the main event for Christmas , stuffed "just right" and accompanied with roast vegetables ... and of course plum pudding . It was inevitably always hot on Christmas day - but all good cooks sweated it out in the kitchen - because Christmas just would not be Christmas without the turkey.

However , I have digressed from the theme of Thanksgiving . As I eargerly await my portion of the bird next week I have begun to look at other offerings that can be enjoyed . Again , not wanting to put a damper on all things dessert for this day - pumpkin pie ......just does not cut it for me ....... . Don't get me wrong I love fresh pumpkin oven roasted - delicious ... but this strange dessert that everyone clamours for at Thanksgiving - has to this day, remained a mystery to me . My eldest daughter came home the other day after tasting some pumpkin pie and announced that it was " the best pie she had ever tasted!!!" .... I think an intervention is required .

So , the Apple Cranberry Loaf recipe was sent to me from down under , it had one crucial ingredient that make this a Thanksgiving must ... dried cranberries ....... I just simply had to make it .

It is delicious, it is healthy ( whole wheat flour and very little butter) , it is like an energy bar in cake form and perfect for the Thanksgiving table and travels really well . I made it in little mini cake loaves - because I thought they looked so cute .

So , if you are not responsible for the turkey and the hostess asks your " just bring a dessert" , consider forsaking the pumpkin pie and shake things up a bit with apple cranberry loaf .

Apple Cranberry Loaf

1 stick Unsalted Organic Butter
¼ cups White Granulated Sugar
¼ cups Light Brown Sugar
3 whole Organic Eggs
2 cups Whole Wheat Flour
½ teaspoons Kosher Salt
½ teaspoons Ground Allspice
½ teaspoons Ground Cinammon
¼ teaspoons Ground Nutmeg
¼ teaspoons Ground Cloves
½ cups Organic Whole Milk Or 2%
2 whole Granny Smith Apples, Grated
½ cups Walnuts, Chopped
½ cups Roasted (Unsalted) Whole Pepitas
¾ cups Cranberries

Method

Preheat oven to 350F. Grease and line a loaf tin or 4 mini loaf tins.

Cream butter and sugar till pale. Add the eggs one at a time, beating and scraping sides between each addition.

Sift flour and spices into a bowl, then add flour mixture to the butter, slowly along with the milk.

Once the mixture comes together, add the grated apples (see note below). Fold in nuts, seeds and cranberries. Place in the loaf tin and bake for 1 hour 15 minutes, on the center rack of the oven. Remove from the oven and let the loaf stand in the tin for 5 minutes before turning out. Allow to cool before slicing.

Note: I peeled and quartered my apples, then put them in the food processor and pulsed until coarsely chopped. Do this step after you have added the eggs, or the apples will start to turn brown.

Enjoy this deliciously healthy bread!

Harvest Apple Sauce

2009-11-03T09:29:00.005-06:00

I love apple sauce , it is comfort snacking at its simplest . What I do not like is the store bought apple sauce - way too much added sugar and things that do not belong .

My girls also like apple sauce - but growing up I spoiled them . Unlike all their friends who would open a packet of sauce and immediately start devouring the contents - my little pumpkins wanted the homemade - real deal - so every so often I whip up a batch .

Now that we have just enjoyed a wonderful apple season - what could be better than apple sauce made with apples from the orchards ( thank you for the contribution Kelly ! ) , fresh , unwaxed, crisp apples - it does not get better than that !

Preparations are simple , clean out the fruit bin of all the odds and ends of apples -I always seem to accumulate plenty

wash well , quarter and roughly cut out the core

place in saucepan with a cup of water

bring to a boil and simmer until everything is soft and mushy

by leaving the skins on the applesauce takes on a lovely pink/rosy hue

Allow to cool slightly then pass through a coarse sieve using a spatula , scrape all the goodness into a container , store in refrigerator and eat with abandon !!!

Enjoy on its own , with granola , and of course with roast pork and even roast turkey.

Please make some, you will never go back to the mass produced stuff again.

Halloween .......... and the great pumpkin adventure

2009-11-01T08:08:00.010-06:00

Well we just survived another halloween , it was colder than usual - so bundling up was essential . The whole process begins the night before with the carving of the pumpkins . A lot of thought goes into this . Strategies are plotted , designs are sketched out ad nauseum ............ and most years we come up with some good pumpkins .

Now , getting to this point is all the fun . For the first time , the girls were brave enough to deal with pumpkin goop ............ yes! the hands dived in and scooped out all that fun stuff ( albeit with a little help from the master pumpkin carver - Dad) ....... Mum was spared the hard work ..... I think they had fun !!

So, as you can see from the sequence of events , things were moving along nicely, even Penelope gave her look of approval - before she disappeared for a while .

The next important strategy is the carving process ........... Number 1 daughter picked a "ghastly face " to carve ........ Engineer Dad plotted out the drawing with exacting precision and then set about carving the "ghastly face " ...... under the watchful eye of Number 2 daughter.

So, in the final stretch the girls were very proud of their efforts , Mum helped Number 2 daughter with her carving - hence all photographing ceased - because you cannot carve and photogragh at the same time .

Here is the final product - note how life imitates art ............ Number 2 daughter's toothless grin is also reflected in the pumpkin !!!! and Number 1 daughters devil ears are reflected in the"ghastly face" .....

The next day ........... Halloween preparations were in order and my two little pumpkins set off to trick or treat as the "good little witch" and "the little devil" ............ but they hammed it for a photo.

Tomato Soup ...... with a twist

2009-10-08T14:17:00.016-05:00

Nothing says comfort , like tomato soup . The ubiquitous mass produced soup has been the comfort zone for generations .

Growing up I never experienced tomato soup accompanied with a grilled cheese sandwich . It was always lentil soup ( I know good for you - but try convincing a 5 year old) , white bean soup (because that is what we were fed in the army - another story!!) and avgolemono - because that was good for the soul !!!

Coming to america , with time on my hands as an "alien" non-resident - and we are not talking E.T. - I also stumbled upon Ina Garten cooking up a storm on the Food Network. One day she made Roasted Tomato Soup - I had to make it and ever since then I have been hooked . Finally...............I broke away from lentils and avgolemono .

Another influence on my palate has been the Latino Cuisine . After making something for Gourmet Goddess menu - I was left with a tin of Chipotle Peppers in Adobo sauce , bell peppers and a half of a huge tin of crushed tomatoes , a handful of sundried tomatoes and a wedge of queso fresco begging to be used.

What to do ???? There was a chill in the air - it begged for tomato soup - but as always I make things and add a twist . So, in a frenzy of saturday afternoon culinary experimentation Chipolte-Tomato soup with Queso Fresco was born . It has warmth from the chipolte, a depth of flavour, a nice thick texture that is simply delicious . It was handed out to a couple of friends for "opinions" - they both loved it ........... so a star was born to rave reviews .

So, move over Mr Campbell , your time has been cooked . Take the time to make this soup and you will not be disppointed . If you do not have queso fresco some crumbled feta will do the trick and if you do not have sundried tomatoes on hand - it will survive , but as the french say it may be missing that "je ne ce qa" .

Chipotle Tomato Soup with Queso Fresco
an original Gourmet Goddess recipe

2 cans (28 Oz. Cans) Crushed Tomatoes

3 Tablespoons Olive Oil

1 large Spanish Onion

2 cloves Garlic roughly chopped

1 whole Yellow Bell Pepper

1 whole Red Bell Pepper

2 whole Carrots, Medium Size

½ cup Sundried Tomatoes In Oil - Drained
½ can (3.5 Oz. Can) Chipotle In Adobo Sauce

1 teaspoon Kosher Salt, Or To Taste

½ teaspoon Freshly Ground Black Pepper, Or To Taste

2 quarts Water

FOR GARNISH:

5 sprigs Fresh Cilantro

Queso Fresco crumbled - or feta cheese

Mexican Crema - or Sour Cream

Method :
Heat soup pot until hot, then add olive oil, quickly followed by roughly chopped Spanish onion. Saute until slightly softened but not brown. Then add garlic and stir until aromatic. Meanwhile, core, deseed and roughly chop the bell peppers. Peel and roughly chop the carrots. Add peppers and carrots to the pot along with the drained sundried tomatoes and chipotle peppers ( I used half of the 3.5oz tin, but you may use as much of it as you like).

Cook the mixture until it starts to wilt slightly. Add salt and some freshly gound pepper, to taste. You can always adjust the seasoning once the soup is cooked .

Once the mixture has softened , add the cans of crushed tomatoes and stir through, followed by 2 quarts of water. Stir well and bring to a boil. Then lower and simmer for at least 45 minutes to 1 hour, or until all the vegetables have softened. Every so often, stir the soup .

Allow to cool, then puree with either an immersion blender or in batches using a regular blender. Pour into a bowl and adjust seasoning, if needed.

Reheat when ready to eat and garnish with a sprig of fresh cilantro and either crumbled or cubes of queso fresco, or Mexican crema, OR both, if you like.

Enjoy!

Zebra Caprese Insalata

2009-09-24T14:17:00.022-05:00

I remember when tomatoes were available in wooden boxes and they were always wrinkly around the stem , I grew up eating only heirloom tomatoes - because that is how tomatoes existed , back in the day . Fast forward a few years and the masses started to want the "perfect" tomato, without wrinkles, without character without flavour - but with all intent and purposes it looked like a tomato .

Remember my first blog ............. well the zebra tomatoes are no longer lurking .

This morning I looked at them long and hard, gave them a gently squeeze and decided that they were ready for harvest . They had started to turn a slight golden colour , they still had their stripes - but the anticipation of how and what they tasted like was killing me .

In its simplest form a tomato with a sprinke of sea salt ,a few turns of the pepper mill and a splash of extra virgin oil ............ is tomato nirvana . But , add some fresh mozzarella a splash of aged balsamic and a few sprigs of basil leaves ...... you are now on the road of complete self gratification .

I had forgotten how sweet an heirloom tomato can taste and I was quite surprised that after a very long and anxious wait of 90 days ( give or take) the zebra tomatoes were intoxicatingly delicious . Their cousins the cherry tomatoes , growing but a mere couple of feet away from them, gave me a pretty good harvest this year - taking into account the lack of summer in Chicago this year .

However , I was just wanting heirloom zebra tomatoes ............ and today I finally enjoyed the fruits of my labour !!!!!

So ...... next year as you contemplate your garden, I urge you to plant some Zebra Heirloom tomatoes , wish and hope for summer not to bypass us and enjoy tomatoes like a child in a candy store !!!

Blueberry muffin perfection.

2009-09-17T20:28:00.005-05:00

If you search the web , if you flip through tomes of cookbooks , you will finds myriads of recipes for blueberry muffins . Each of them promising the perfectly moist , most tastiest muffin you will ever eat . I am sure many of you have also tagged plenty of pages attesting to the quest for the perfect muffin.

Your quest has ended .

Behold the perfectly moist blueberry muffin , with blueberries picked at the peak of season and cooked with love .

Many recipes , for me, have lacked that blueberry taste , and after much testing and trialing I think I have found the secret ingredient .......... lemon peel and the juice of a fresh lemon.

In August the family, along my sister visiting from overseas and family friends, we all trekked out to New Buffalo Michigan and went blueberry picking. It was a glorious day , the children were filled with much anticipation . We were all looking forward to a funfilled day . There was not a lot of complaining from the little ones, they were happy to walk up and down , in between the rows and happily fill their little tin cans with the luscious fruit , and the many handful of blueberries which were enjoyed - on site .....

At this point I should be inserting photos , showing blueberry pickers in action ...... alas the delete button was activaed on the camera - before I had a chance to download the pictures - so imagination please !!!!

I share with you a recipe I use from my go to book by Sara Foster .

So , if you have had your fill of fresh blueberries and the freezer is packed with happy blueberries , take a moment to make some yummy and delicious muffins the whole family will enjoy .

Blueberry Muffins

adapted from Sara Foster

3 cups all purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup canola oil

3 large eggs , preferably organic

3/4 cup whole milk

greated zest and juice of a medium size lemon

2 cups fresh or frozen blueberries

Preheat oven to 375F and line muffin tins with paper liners - put aside .

Combine all the dry ingredients in a large bowl.

In a separate bowl place the canola oil, eggs ( room temperature) , milk, lemon zest and juice and combine well with a whisk.

Add to the egg mixture to the dry ingredients , stir a couple of times then add the 2 cups of berries ( if they are frozen do not defrost) and mix with a wooden spoon until just everything is well blended .

Use an large 1/3 cup icecream scoop and scoop the batter into the muffins tins. Bake for approximately 25-30 minutes .

Enjoy !

Not your mommas fried green tomatoes

2009-09-09T17:16:00.014-05:00

As promised here is my first recipe post .

Many years ago I started a serious collection of cookbooks , as a stay at home mum , I was about to fulfil my dream of being with my children as they grew up and indulge in my love of cooking . I came across a cookbook author Sara Foster , I was smitten by her southern charm , her amazing recipes and in particular her spin on "fried green tomatoes".

Forward to the summer of 2006, when I spent 7 weeks holidaying in Greece . Enjoying some time in Athens then travelling south to visit with my parents at their house up in the mountains. A bountious garden greeted us , beans, corn, tomatoes ( ....no heirloom zebra ,alas ) peppers and I think a rather brave canteloupe plant clinging to dear life on the side of the driveway .

The days were passing and it would soon be time to return to Chicago, but up until that time , we did not have the opportunity to enjoy that many vine-ripened tomatoes. Plenty of green ones ....... oh.... so many green tomatoes - just starting to blush , teasing us with the fact that we would not be here to enjoy them .

Not too sure how the following recipe came to be, but I thought of Sara Foster's recipe and the fact that people do eat green tomatoes - I had to put my spin on this dish and give it a mediterranean makeover .

This dish is a great appetiser , to be enjoyed atop a slice of sourdough bread, as a side dish for steak , grilled fish and plain rice .

The secret is not to salt the tomatoes while they are marinating , as this draws out too much moisture and makes them mushy. I used thyme and rosemary , that is what I had in my kitchen , if you are not a friend of rosemary just use thyme ( or vica-versa) if you are not a friend of garlic - please omit - the dish will survive without it . The herbs have to be fresh - the dry stuff just does not cut it .

So, as the tomatoes in your gardens start to look a little sad and the chances of then ripening are getting slimmer , consider this dish ............... I know you will fall in love with it .

Not your mommas Fried Green Tomatoes

a GG original recipe

2 large green tomatoes - just starting to blanch a little , but still quite green

some fresh thyme and rosemary - roughly chopped

freshly ground pepper

good olive oil to coat

balsamic vinegar - a couple of drizzles

Kefalograviera Cheese , substitute Parmiggiano or Pecorino

sea salt - recommended brand , Maldon Salt

Cut the tomatoes across the width of the tomato then into long slices . Place in a ceramic dish and add the rest of the ingredients except the cheese and sea salt .

Toss to combine and allow to marinate for about 1-2 hours.

Heat a cast iron saute pan or any type of non stick pan until it is quite hot. Place the slices of tomatoes in the pan , making sure they do not touch ( as this causes them to steam ) for about 1 minute - or until they take on a bit of colour.

Continue cooking all the tomatoe slices place on a serving dish . Sprinkle some sea salt on the tomatoes, drizzle with a little more balsamic vinegar and another drizzle of oil . Add a few shavings of your preferred cheese and some freshly grated pepper ......... enjoy !

Welcome to autumn everyone

2009-09-04T20:18:00.001-05:00

It was a beautiful autumn day today , I had plans to meet friends for lunch at Fuego where we enjoyed a wonderful mexican meal and my first time to enjoy sopas ........delicioso!!!! .... thank you for all the great selections Teresa . The finale for me, was the flan , chocolate at that - nothing more needs to be said at this moment .

This weekend we celebrate Labour Day , technically heralding the end of summer and one last chance to fire up the bbq and entertain family and friends . However, September can be the most enjoyable month to sit outside and enjoy a great meal . The warmth from the sun is loved and needed , the chill in the air beckons us to wear some warm and snuggly and the upcoming changing of the leaves ( more on that in a few weeks) is a much anticipated event - by this transplant to the Mid-West .

We also look forward to apple picking , check out the photos from last years adventure :

This of course is then followed, by the big decision as to which pumpkin to carve .....hhhmmmm

So , my girls definitely enjoyed the adventure and eagerly await this years expedition .

Food at this time becomes a comfort and an opportunity to savour the last of the summer bounty , tomatoes, zucchini and corn . My zebra tomatoes are still struggling to ripen ........ I have a great recipe to share with you in my next post a little twist on "fried green tomatoes" .

And a postcript to all that have enquired , I will start posting recipes on my blog very soon .

Zebra tomatoes are lurking in my garden .........

2009-08-29T11:38:00.003-05:00

Hello , and welcome to my first post.

Summer has been a fleeting season in Chicago this year , as I peruse my tiny garden patch I notice the tomatoes shivering with little hope of ripening before the first snow flakes ...... yes ........ that fluffy stuff that falls from the sky .

I planted heirloom zebra tomatoes , I think they look cute huddled together, seeking warmth from each other and the rays of the sun . I had images of harvesting zebra tomatoes and along with my cherry tomato plant make copious amounts of caprese salad, classic greek salad ( and yes ... there are also cucumber and bell pepper plants as well ..) and or just enjoy the simple pleasure of a tomato - sliced , sprinkled with sea salt and a dash of good olive oil .

Alas, mother nature has other ideas , as I patiently await the first zebra tomato to ripen ..... I am thinking if a 101 other uses for unripened zebra tomatoes .

In the next couple of weeks I will restart my greatest love of cooking for families in my area , the Soup Package will start .... Zebra Tomato Soup ... anyone .... anyone !!!

So, as we march towards September and contemplate the summer that was not, the falling leaves and the winter ahead - I will check my zebra tomato plant daily in the hope that I will at least enjoy one emerald gem ....very very soon !