Hatch Chile, Veggie & Goat Cheese Jalousie

Hatch Chile Jalousie | She Paused 4 Thoughthatch chile | She Paused 4 Thought

Sometimes I am sent something so unique it requires some creative thought to really do it justice. Hatch Chiles from New Mexico were just that. This year Melissa’s Produce sent me these scary green guys that send most people into a frenzy at this time of year. I am undeniably attracted to them, but afraid their heat will fry my tender insides.

Now I can embrace their heat because I’ve discovered the Mild Hatch chile. This chile has all the complex flavor yet none of the extreme firepower of their stronger cousins. Thank you Lord, (since I am a spicy chile wimp). Continue Reading →

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Fig and Ginger Brûlée Tart

Fig & Ginger Brûlée Tart | She Paused 4 Thought #cafigs

Figs are my current obsession. They make me happy when I gaze at them. Their sensuously rich, honey-like taste – which always makes me think of a hot summer day under the Mediterranean sun, pairs well with many flavors as well as on their own. I suspected a few people didn’t know what a fresh fig tastes like, and after my last fig post my suspicions were confirmed. How can something so seductively flavorful, something as old as the Bible, still be so unknown to so many?

I recently hosted a party for my Mom and her sisters for their annual silliness fest, where they eat and laugh until they can’t do it anymore. The day of the party just happened to be my Aunt Sharon’s birthday. So with my abundance of fresh figs generously donated by the California Fig Industry from the Figology Fest LA event, I thought what better way to celebrate than with a fresh fig tart.

When the gals all arrived I mentioned that I had a special fig dessert for them, the conversation stopped, until my dear Mom got it started again with a silly Ole and Lena joke. It turned out the joke was on me when I found out they thought they hated figs.

Clark sisters | She Paused 4 Thought Continue Reading →

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Fresh Figs on Parmesan Crisps @ Figology Fest LA

Fresh Figs on Parmesan Crisps | #CAFigs #FigologyFestLA

I am continually surprised at how many people have not succumbed to the pleasure of a fresh fig. I’m sure it’s because the word “fig” is associated with the shriveled up dried fruit plate that your Grandparents received at the holidays, or with a dusty Fig Newton.

May I just say that a fresh fig tastes nothing like either one of them? Continue Reading →

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Fresh Apricot Almond Tart

Fresh Almond Apricot Tart | Cathy Arkle

This week I bought my first apricots of the season at my local farmer’s market. I couldn’t stop eating the samples because they were sweet and slightly tender… perfection.

I took them right home and with the ones left in my bag (!), I decided I’d make my favorite tart. I have been making this tart for so many years, that I have lost track of the source. (Sorry whoever created this amazing dessert)

fresh apricots - shepaused4thought.com

How to look like a Confectionery Champion

I love taking this tart to a picnic because there is nothing quite like the feeling when I pull it out of my basket. Conversation simply stops. “Did you MAKE that?” is the question I get followed by “May I have the recipe?” and that all happens before they’ve even tasted it.

So, here is the recipe for all – be a winner and take this to your next picnic (or black tie supper – it’s a perfect choice there, too). Continue Reading →

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Blueberry Bliss

blueberry | She Paused 4 Thought

Blueberries are just not my favorite fruit… simply because they’re not. I buy them because I love their color and I want to love their flavor, but… sometimes they’re bland and mushy.

So why did I find myself with twenty pounds of blueberries in my kitchen last week, enough to almost fill my bathtub? Well, let me tell you something, blueberries in season, fresh from the farm, are another matter entirely. If you have ever eaten a blueberry fresh from the bush, you will understand.

blueberries Fairfield Farms Pauma Valley ca

When I popped my first, off-the-bush berry into my mouth it burst with a wonderful tart flavor that ended on a sweet, blue note. The texture was firm, with no hint of that mushy-ness I have known. I became immediately addicted, and didn’t stop tasting until my mouth, hands, and palate were blue. Continue Reading →

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