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.
appetizer, Brunch, Recipes, Salad, Seafood

Calamari Salad with Lime, Cilantro and Jalapeno

Calamari salad with parsley and lemon (click HERE for the recipe), is a favorite summer dish, that I like to serve on a hot summer day. Continue reading “Calamari Salad with Lime, Cilantro and Jalapeno”

appetizer, Bread, breakfast, Brunch, Cheese, Recipes, Vegetables

Tomato, Rosemary and Cheese Flat Bread

Most times, when I’m up to baking bread, I opt to my basic focaccia recipe. This time, however, I wanted something different, and started looking around, to see what I can add to the dough I was about to create.

As I had some tomato sauce ready, I was wondering, how it will work as part of the bread itself, rather than as a topping. This led to another idea – why not add some cheeses to the dough, along with it? Continue reading “Tomato, Rosemary and Cheese Flat Bread”

appetizer, Brunch, Recipes, sandwich, Side dishes

Eggplant Preserved in Olive Oil, with Oregano and Garlic

Eggplants are one of my most favorite vegetables. They can be prepared in so many ways, and in each they demonstrate a new flavor and texture, as in the following recipe. Continue reading “Eggplant Preserved in Olive Oil, with Oregano and Garlic”

appetizer, Brunch, Entree, Recipes, Sauces, Seafood

Shrimps with Garlic, Lemon, and Parsley Butter Sauce

One of my favorite ways of cooking shrimps is one of the simplest there are: a bold and tasty combination of very few ingredients – butter, lemon, garlic and parsley – which always works and takes no time to prepare. Continue reading “Shrimps with Garlic, Lemon, and Parsley Butter Sauce”

appetizer, Brunch, Recipes, Snack, Vegetables

Filo Triangles with Zucchini-Tomato Filling

The following tasty and crispy filo triangles are a quicker version of the Sephardic savory “Boyos” pastries (click HERE for recipe), which require a fairly lengthy preparation of their delicate dough. Here, I’ve used store-bought filo pastry, and filled it with the traditional tasty zucchini-tomato filling, which is also used for making “Burekitas” (click HERE for recipe). Continue reading “Filo Triangles with Zucchini-Tomato Filling”

Chicken, Entree, Recipes

Roasted Chicken Legs with Sage, Lemon and Potatoes

As I was considering flavorings for another dish of chicken legs, I noticed a beautiful fresh bundle of sage, and the quest was over. Continue reading “Roasted Chicken Legs with Sage, Lemon and Potatoes”

appetizer, Brunch, Entree, Recipes, Sauces, Seafood

Pan Fried Gulf Shrimp with Tomatoes, Anchovies and Capers Sauce

Hot summer days mean quick to prepare light dishes, and the one I have here is a good example of that. The sauce can be cooked in less than 15 minutes, the shrimps cook quickly, and a tasty dish is served in no time. Continue reading “Pan Fried Gulf Shrimp with Tomatoes, Anchovies and Capers Sauce”

appetizer, breakfast, Brunch, Cheese, Recipes, Vegetables

Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling

The following recipe is a free-style version of the Sephardic Burekitas, (small hand pies), which I’ve previously posted here (check THIS and THIS posts). Continue reading “Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling”

appetizer, Brunch, Recipes, Side dishes, Vegetables

Sephardic Fried Eggplant with Vinegar Parsley Sauce

The following recipe comes from the Sephardic cuisine*, of which I mentioned here quite a few times. Its name in Ladino (Judeo-Spanish) is “peshkado de tierra” i.e. “fish of the earth”, as the eggplants are cooked in the same manner as fried fish (as shown in THIS post). The dish was served as a vegetarian substitute when fresh fish was scarce, or as the main dish for Friday’s lunch, with the more elaborated Shabbat’s evening dinner in mind, which always included fish and meat dishes. Continue reading “Sephardic Fried Eggplant with Vinegar Parsley Sauce”

Bread, Brunch, Recipes

Multi Grain and Rosemary Focaccia

Focaccia is a fairly quick bread to make, and it doesn’t require any special pans. So, it’s no wonder that I make it quite often. While I usually use my basic recipe (check HERE for the post), I sometimes like to experiment with different types of flour (as you can see HERE), even if they’re taking the recipe very far from the authentic Italian version. Continue reading “Multi Grain and Rosemary Focaccia”