Despidoodle

the digital alias of Despina Panagakos Yeargin

  • Freekeh Friday

    Freekeh Friday

    It’s getting closer to one of our favorite U.S. holidays, Halloween! In honor of this favorite and to offer you something pleasantly scary to eat, I am showcasing a rarely heard of and often misunderstood ancient grain, freekeh. In particular, I am showcasing Marsh Hen Mill’s Freekeh, which I’ve used to develop several new recipes.…

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  • Food & Family

    Food & Family

    Giardiniera, beet salad, roasted peppers and caponata to shareat Quartino Ristorante Food and family. It’s no coincidence that they’re both comforting. I live several states away from my family. My Dewey’s family is close, and we are lucky to see them often, except for our Thomas. When he settles somewhere, we will, no doubt, travel…

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  • We Found Mars

    We Found Mars

    Fish Fry good eats at Mars Resort Supper Club Yes, folks, we found Mars. Mars Resort in Wisconsin, that is. The Mars Supper Club in operation since 1923 and still serving the traditional Fish Fry supper every Wednesday and Friday. And it was everything that we had hoped it would be, representing the Supper Club…

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  • Roasted Cauliflower With Muhammara Sauce

    Roasted Cauliflower With Muhammara Sauce

    Want now? Click for the recipe. Friends Mike and Jennifer Sonntag introduced me to Muhammara sauce as a dip several years ago. Since then, I’ve taken their recipe and adapted it to suit my taste and needs. It’s good to have interesting friends who love to cook! Syria it is! We are told by numerous…

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  • Basic Baked Custard

    Basic Baked Custard

    My husband, Dewey, and I love custard as a pie, crustless in a ramekin, just with vanilla, also with a bit of lemon zest and so on. This is my favorite way to prepare custard—in ramekins. It comes together quickly, no crust to worry about, and you can get a multitude of things crossed off…

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  • Pickled Beets, Walnuts, Goat Cheese. Condiment or Salad

    Pickled Beets, Walnuts, Goat Cheese. Condiment or Salad

    Condiment or salad? At our house, we say salad, but we serve it in small bowls. What you call it and how you serve it in your home is entirely up to you. The printable recipe can be found here. Inspired by a Greek Heritage Kitchen recipe, which calls for using cooked beets and greens,…

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  • GREEK Goddess Dressing and More

    GREEK Goddess Dressing and More

    NOT A TYPO. I wanted to make my mark with a salad dressing, so I took inspiration from the justly famous Green Goddess dressing and turned it GREEK! It’s still green, but now it’s also Greek. To be clear,  this is in no way a traditional Greek recipe. This is a new recipe  inspired by…

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  • Strange Saladfellows

    Strange Saladfellows

    Asparagus. Goat cheese. Pine nuts. Strange bedfellows, or (as in this recipe) strange saladfellows! Indeed, but also quite delicious! Sometimes, the greatest challenge in developing a recipe is to work with what you have on hand, something like the Food Network’s popular show, Chopped. Dinner desperation is what I call the mood I was in…

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  • Clafoutis, the Dessert With a Catchy Name

    Clafoutis, the Dessert With a Catchy Name

    Clafoutis. Catchy name or confounding? Well, if you’re French, it just rolls off the tongue, but if you’re the rest of us, it kind of gets caught. So, catchy it is. How about Flaugnarde? Yes, an even catchier name. Recipe is very similar. And we have our own Dutch Baby Pancake, which is an Americanized…

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  • Bean Salad With Spunk

    Bean Salad With Spunk

      SPUNKY: Creamy, crunchy, sharp, assertive. What makes a spunky? It’s the clean and interesting flavors. Not hot or spicy. Spunky! It’s the assertiveness of the vinegar, the crunch of the fennel against the creamy texture of the beans and the saltiness of the cheese. And let’s not forget nutrition. Beyond the protein and fiber…

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