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Aranygaluska, Hungarian Golden Pull-Apart Cake

Aranygaluska | She Paused 4 Thought

I recently was accused of being a food history geek. As I opened my mouth to dispute this bizarre accusation, I stopped because I realized, with humility, that it is true. I am a total food history geek. I lay awake nights as I wonder about things like, the food King Tut chose for his journey into the afterlife (watermelon and beets)  or what Charlemagne insisted be in every garden in his kingdom (a fish pond).

When I started reading Joan Nathan‘s latest cookbook, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from around the World, I found a kindred spirit. I couldn’t put it down. It’s a food history geek’s dream. Continue Reading →

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Llapingachos-Ecuadorian Filled Potato Cakes

Llapingachos are a classic Ecuadorian potato cake with a captivating combination of salty Cotija cheese and creamy peanut sauce.

Everyone I know loves potatoes. Who couldn’t love what is considered to be one of the world’s most versatile foods, not to mention one of the largest crops grown in the world.

We grew our own white potatoes on the farm in Iowa, not really knowing about the many other varieties being sold throughout the United States at the time. We thought we knew most ways to cook these tubers as they were a staple in our house.

But recently, my mind was opened as I had the opportunity to learn how potatoes are prepared around the world, thanks to James Beard Award-winner, Raghavan Iyer, at a media luncheon at Melissa’s Produce. Continue Reading →

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Root Vegetable Tarte Tatin

Root Vegetable Tarte Tatin | She Paused 4 Thought

It seems that everyone wears a label these days when in comes to food. I consider myself to be a flexitarian, that is one who is plant-based, with occasional meat products. I also try to avoid eating processed foods. One thing I am not, is a Neophobian (extremely picky eater). I have been known to eat tarantulas, ants, crickets, guinea pigs, reindeer, camel and a few other things not worth mentioning. Continue Reading →

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BLT Bites – Upscale Downhome

BLT Bites | She Paused 4 Thought

Entertaining can be baffling and very costly – what to make, how much to prepare, and how to present it in a way that says, “This dish fabulous, scrumptious and worthy of a party? You can spend hours on Pinterest finding gorgeous dishes only to find out you can’t find the right ingredient or have the time to make it. Where can you turn for help? Continue Reading →

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Maple Glazed Slab-Cut Bacon – Fleming’s Steakhouse Recipe

Maple Glazed Slab Bacon | She Paused 4 Thought

Bacon.
I really could just stop there, but there is always a story behind every recipe.

I was recently invited to the soft opening of Flemings Steakhouse & Wine Bar in Pasadena, part of a chain established 1998 by Paul Fleming and Bill Allen.

What really sets Flemings apart from the other steak houses is the excellent service in addition to delicious food. Continue Reading →

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