appetizer, breakfast, Brunch, Cheese, Dips, Food, Recipes

Caldo Godro – Sephardic Cheese and Tomato Paste Dip

 

Caldo godro is a Sephardic term in Ladino (Judeo-Spanish), used to describe a warm (=caldo), thick (=godro) broth, which is actually more of a warm dip than a broth.
This rustic, simple dip, is thickened with flour, in a similar way to Sephardic sauces I have posted here before (“agristada” and “vinagre”), and requires a fairly short cooking time.
The base for this warm dip are cheese and garlic, lightly fried in olive oil. They are then topped with a mixture of tomato paste, flour and water, and seasoned simply with salt and pepper, and cooked until the mixture thickens. 
I’m quite sure that the dish was invented as a way to use leftover cheese, probably some that hardened in the days of pre-refrigeration, and couldn’t be grated.
The cheeses that are suitable for this type of preparation are ones that can hold their shape after a quick frying. The original cheese, used by my maternal grandmother, who came from the Jewish community in Izmir (or Smyrna, when under Greek rule), was a sheep milk cheese, that is common to the area. As I couldn’t find this specific cheese in the US, I thus successfully substituted it with other dry cheeses, such a Parmesan (as shown here) and Pecorino. Another option I came up with, was using Halloumi cheese, even though its texture is quite different.
This tasty and fragrant dip is served warm, in the winter time, with fresh or toasted bread on the side, for breakfast or lunch. However, I also find it makes a nice light weekday dinner as well. Try it and enjoy.

Notes:
* Click HERE for more information about Sephardic cuisine, and HERE for more Sephardic recipes.
* I’ve tried to “fancy” the original recipe with different herbs and spices, but eventually decided that the original simple recipe tastes the best. Feel free to experiment and decide for yourself.

Makes: 2-4
Prep time: 10 minutes
Cooking time: 10 minutes

Ingredients:
2 Tbs tomato paste (double concentrate, preferably Italian)
1 tsp salt
¼ tsp freshly ground black pepper (I used four peppers mix)
2 Tbs flour
1 cup warm water
1 Tbs olive oil
¾ cup Parmesan cheese, roughly broken into medium piece (see notes)
2 small garlic cloves, roughly diced
For serving: fresh rustic bread

  1. In a medium bowl, mix the tomato paste with salt, pepper and flour. Gradually, and while mixing, to avoid lumps, add the water. Mix well and set aside.
  2. In a medium pan, heat the olive oil over medium-high heat. Add the cheese, and fry lightly for about half a minute. Mix gently, add the garlic and sauté for half a minute.
  3. Gradually, and while mixing with a spatula, add the tomato paste mixture. Mix gently and bring to the verge of boiling. Mix again, lower the heat to low, and cook for 4-5 minutes, mixing occasionally, until the mixture thickens. Taste and adjust seasoning.
  4. Transfer to a serving bowl, and serve immediately, while warm, with fresh bread on the side.
Entree, Food, Pasta, Recipes, Sauces, Seafood

Lemony Spaghetti, with Shrimp, Spinach and Grape Tomatoes

 

The combination of butter and lemon is a classic one, and for a good reason. The lemon cuts down the richness of the butter, while adding its pleasant acidity and fresh fragrance to the it. This mix is taken further in many recipes, especially those of fish and seafood, with the addition of garlic. In the following recipe, I’ve used this tasty combination to flavor a dish of spaghetti and shrimp. Continue reading “Lemony Spaghetti, with Shrimp, Spinach and Grape Tomatoes”

appetizer, Bread, Brunch, Cheese, Food, Recipes, Sauces, Vegetables

Crispy Spelt and Semolina Pizza with Cherry Tomatoes Sauce

Crispy Spelt and Semolina Pizza Ronit Penso

I don’t often follow recipes to the letter, mine included. However, one recipe that I don’t change is the following pizza dough, which I’ve created years ago, and keep preparing it without change. As I prepared it again this week, I’ve realized it’s been quite a few years since I’ve posted the recipe for it, and thought it would be a good idea to re-post it. So, here it is once again. Try it and Enjoy! Continue reading “Crispy Spelt and Semolina Pizza with Cherry Tomatoes Sauce”

appetizer, Brunch, Dips, Recipes, Sauces, Seafood

Bacon Wrapped Shrimp Mini Cakes with Asian Vinaigrette

Bacon wrapped shrimps are a popular appetizer, and with no wonder, as the bold flavor of the crispy-salty-smoky bacon, pairs beautifully with the more delicate flavor of the shrimp. Continue reading “Bacon Wrapped Shrimp Mini Cakes with Asian Vinaigrette”

Brunch, Cheese, Recipes, Salad, Sauces, Vegetables

Spring Salad with Maple Mustard Vinaigrette

With the weather starting to warm up, and fresh produce is easier to find, preparing salads is so much more enjoyable. The following salad is one example of that. Continue reading “Spring Salad with Maple Mustard Vinaigrette”

appetizer, Brunch, CONDIMENTS, Dips, Fish, Recipes, Seafood, Vegetables

Savory Shrimp, Kimchi, and Rice Noodles Pancakes

Kimchi, a Korean fermented and pickled cabbage condiment, is one of my favorite condiments. I’m always on the look for new brands of it, and new ways to use it with. This time, my plan was to make kimchi-shrimp pancakes. Continue reading “Savory Shrimp, Kimchi, and Rice Noodles Pancakes”

Chicken, Dips, Entree, Recipes, Snack

Crispy Chicken Tenders with “Everything” Seasoning Mix

Chicken tenders are a favorite of mine when it comes to frying. Though they are basically a part of the chicken breast, they don’t require cutting into portions, they are juicier and have firmer texture than that of the breast itself. Continue reading “Crispy Chicken Tenders with “Everything” Seasoning Mix”

Chicken, Entree, Pasta, Recipes, Sauces

Chicken Thighs with Creamy Lemon, Saffron and Capers Sauce

Pairing chicken and lemon is one of my favorite combinations, and I’m always looking for new ways of using both together. This time, I had a creamy chicken dish in mind – one that would be cooked fairly quickly, and served over pasta.

Continue reading “Chicken Thighs with Creamy Lemon, Saffron and Capers Sauce”

appetizer, Brunch, Cheese, Dips, Recipes

Savory Puff Pastry Pinwheels and Cheese Dip

The following crispy puff pastry pinwheels, are loaded with colorful and flavorful Mediterranean ingredients, that complement each other beautifully: garlic cream cheese, Parmesan cheese, Feta cheese, oil cured black olives, sun dried tomatoes, and fresh rosemary and thyme – all create an aromatic and tasty filling for the buttery crispy dough. Continue reading “Savory Puff Pastry Pinwheels and Cheese Dip”

Entree, pork, Recipes, Sauces

Pork Meatballs with Coconut Milk and Peanut Butter Curry Sauce

With the days finally getting a bit cooler, it feels it’s time to start cooking warmer dishes. However, it’s still not really cold enough for heavier and heartier dishes, so I’ve decided on meatballs with a relatively light sauce. Continue reading “Pork Meatballs with Coconut Milk and Peanut Butter Curry Sauce”

Entree, Recipes, Sauces, Seafood

Shrimps and Rice Noodles with Coconut Milk and Peanut Butter Sauce

Coconut milk and peanut butter sauce, in all kinds of variations, is one of my favorites: its velvety texture, and its wonderful flavors, ranging from savory to sweet to spicy and to slightly acidic, always work so well, especially with seafood. So, when I was about to prepare a dinner with a fairly large amount of shrimp, I’ve decided to use the sauce as a base for the dish. Continue reading “Shrimps and Rice Noodles with Coconut Milk and Peanut Butter Sauce”