Author: Caterina Borg, Good Food Gourmet
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The Octopus Experiment
Those who know me well know that I love seafood. I enjoy just about anything that comes out of our vast oceans, but the dishes that truly capture my interest are the ones made with squid and octopus. In addition to shrimp, these are two of the more challenging seafood items to cook correctly. The…
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The Perfect Little Market
Living in a tri-state area definitely has its perks. You are never too far away from the water, the mountains, great nightlife and also great shopping…and I include ‘great food shopping’ in that category too. In addition to the wonderful international markets that dot the Washington D.C landscape, there are also a few good ones…
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Spicy Maryland Crab Soup
It was early on a Sunday morning when the phone started ringing. Upon answering, I heard my friend ask “what are you doing for lunch today?” It took me a minute to understand what he was asking since I was still half asleep. When I finally managed to gather a few coherent words I blurted…
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Irish Boxty Potato Cakes
You didn’t think I would let a St. Patty’s day pass me by without making a potato item, now did you? This is an item I have come across many times on several different blogs, but the one that caught my eye was on a blog called armida cooks. The recipe looked easy enough and…
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Lazy Man’s Dulce de Leche
On any given day, you will usually find me multitasking on 20 different things, so time is definitely of the essence for me as I am sure it is for many of you in your daily lives. I always want to try and simplify my life with easily prepared meals and desserts because friends are always…
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Mardi Gras Is Time For King Cake
In Louisiana, once the Christmas festivities have ended, everyone gears up for yet another celebration known as Mardi Gras. This pre-Lenten celebration is celebrated all over the world under different names, but the celebration in Louisiana was brought to the area by colonists from Spain and France and dated back to the 18th century. This…
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Neapolitan Bavarian Mousse
When I was younger, I used to love Neapolitan ice cream…you know the one, the traditional chocolate, strawberry and vanilla flavor that used to be sold in these large rectangular brick shaped packages that you would then slice to get the full effect of each flavor. Most of the time, I couldn’t wait to get…
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All About Gelatin
As a Pastry Chef, one of the ingredients that I use quite often and could not live without is gelatin. In the food industry, gelatin is used in the preparation of many different confectionary items such as marshmallows and gummy bears, but it is also used as a stabilizer for pastillage (gum paste), whipped cream…
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Homemade Pizza Or Marinara Sauce
Making delicious pizza at home is not difficult at all, as long as all of the components you use are equally well made and delicious. I recently came across a great recipe for pizza dough and shared it with you on my recent post for game day pizza, where we made a white pizza without tomato…