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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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Pear & Parsnip Soufflé & 2017 Produce Trends

Pear and Parsnip Souffle | She Paused 4 Thought

Soufflé was in the finals of my culinary school test, a dish that was so intimidating AND I had to make it without a recipe. Somehow I got through it (and so did the soufflé), but that traditional soufflé was tricky. The recipe here is easy, for everyone who loves and wants to make soufflé. Continue Reading →

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Sugar Pies in Perouges, France

Sugar Pies in Perouges | She Paused 4 Thought

I love taking a step back in time, especially when it is to the Middles Ages. So when I arrived in Pérouges, a well-preserved medieval walled town, I was enchanted.

Perouges | She Paused 4 Thought

This fascinating and historical cobblestone town is perched on a hill overlooking the Ain River valley 19 miles north of Lyon, France. Continue Reading →

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