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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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Lemony Carrot “Fettuccine”

Lemony Carrot "Fettuccine" | She Paused 4 Thought

This dish—featuring ribbons of carrot masquerading as pasta in a cream sauce reminiscent of Fettuccine Alfredo—is a great way to get kids of all ages eating more vegetables. It is a perfect side dish or Meatless Monday Main.

It is crazy to me how many people say they don’t like cooked carrots. I think this recipe created by Sara Moulton from her 4th cookbook; Home Cooking 101 – How to Make Everything Taste Better is a game changer. 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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Hatch Chile & Chicken Lettuce Cups

Hatch Chile & Chicken Lettuce Cups | She Paused 4 Thought

Late every summer, huge displays pop up in grocery stores all across the U.S as a monument to the praiseworthy pepper that’s harvested in Hatch, New Mexico known as the Hatch Chile.

Cathy with Hatch-Chiles | She Paused 4 ThoughtI am a relatively new “Hatch Head” thanks to Melissa’s Produce, who introduced them to me several years ago. Since then, I have become hooked on their meaty, peppery & smoky flavor. Continue Reading →

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Grilled & Smothered Artichokes with “The Vegetable Butcher” Review

Grilled Artichokes | She Paused 4 Thought

Artichokes have eluded me for years because I wasn’t confident with cutting them. Not anymore, thanks to Cara Mangini’s The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini.

Vegetable_Butcher_Cookbook | She Paused 4 Thought

Cara demystifies the world of vegetables with her butchery basics. This comprehensive guide to buying, storing, prepping, and cooking vegetables will help you at the grocery store, farmers’ market, and in the kitchen. It may also encourage you to try vegetables you’ve never eaten or cooked before, like cardoons and sunchokes. Continue Reading →

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