Posts made in October, 2016

Gourdy Goo

Posted by on Oct 27, 2016 in Desserts | 0 comments


Pumpkin Chocolate Brownies

Click on the link for the BEST Halloween Treat ever!

Read More

Cotton Candy Courage

Posted by on Oct 25, 2016 in New | 2 comments

There are many crossroads in life,

turning points, transitions, and some are made more easily than others.

Some require long hard work,  and others seem as natural

as breathing,

But they all remind us that though life sometimes seems to stand still,

the future is always coming.

-- Flora Thompson,

Lark Rise to Candleford


Remembering Gray on his thirty sixth birthday near the last place we traveled to-- Loving and trusting is a choice we make when the years are many and the years are long. 


Read More

Count the Yums!

Posted by on Oct 20, 2016 in Meat | 0 comments


Ellie Krieger’s food philosophy has longevity when it comes to healthy eating.  I have been a fan since her Food Network days.  As food trends come and go, she uses her education and award-winning recipes to marry deliciously healthy.

One Ellie lesson has remained with me. Always measure the oil when you saute;

fat and calories really add up if you 'free pour'.


I finally adapted her Hungarian Beef Stew featured this past winter to the slow cooker by browning the beef in batches and loading the meat into the ceramic vessel;





proceeding as the recipe calls.


Of course, I used twice the caraway and added a tablespoon of Red Boat My flavor weapon for long simmering radical gusto.

The sauce seemed thin to me so I took half of it out of the slow cooker; simmered and reduced it before adding it back to the stew.


Cook the stew for 6-7 hours on high for a deep rich flavor.


Serve it up with fresh slices of jalapeno peppers--unauthentic but o'so delicious!

Photographs and text used belong to me, Peggy Lunde unless linked otherwise.

Read More

October Soup Remedy

Posted by on Oct 18, 2016 in Soup | 1 comment

Image result for pumpkin spice hair color images

Photo: Fall Hair! YOKU

Smitten Kitchen, is an ambitious seriously renowned home cooking weblog trailblazer ‘with an emphasis on simplifying daunting recipes’. Deb Perelman (also a cookbook author) delivers her recipes and know–how in easy, tongue-in-cheek conversation with beautiful photography.


Deliberating about the pumpkin spice alien invasion recently, Indian-spiced Cauliflower Soup made my list for dinner after Monday night’s big wow rain storm.


Like a stir-fry, this soup flies together easily by prepping the ingredients and placing them close at hand.  An actual 2-second pause clause appears in the instructions.


Ginger, turmeric, cumin, coriander, fennel, fresh lime juice, and a jalapeno create the magic; an orange yam filled in for the potato in my pot-o-soup; a few rings of a medium-hot jalapeno pepper with cool fruitiness found its way into the soup and as a punchy garnish along with a dollop of Greek yogurt, cilantro, and zesty lime.


Teasing showers long gone by supper time rinsed us off to blazing temperatures with wind arriving Wednesday and I was one for dinner.


My preference is a stew like consistency; accordingly, I used the immersion blender in a portion of the soup, leaving chunks of cauliflower and bright orange yam bits peeking out from the highly spiced broth. Pssst…I will use 3 cups of water next time.


MP can reheat this one when he arrives home from his big Colorado adventure!

Read More

La Fontaine de Mars-Paris

Posted by on Oct 13, 2016 in Desserts | 4 comments


La Fontaine de Mars, an old-fashioned bistro in Paris was our propitious pick after a behind-the-scenes tour of the Eiffel Tower in September, and even though described in most guidebooks, we happened upon it on our own.



The staff was ever so pleasant and patient with our language endeavors and the traditional Parisian food was of course, lovely and divine. Oh, the bread!


20160921_140409 20160921_131452 (2)

20160921_130119 (2)

MP ordered the special entrée, Coq au vin,

20160921_130043 (2)

and I the Courge Butternut avec Gambas


However, the insanely delightful pastry, Framboise Crème de Pistache Tarte was a magnificent marvel with deux café.

20160921_134307 (2)

The berry tart was filled with a thin layer of spring green ground pistachio nuts and softly whipped cream with carefully placed raspberries.  Voilà; I was sure it was riffable after a few queries and nods from the super kind waiter.


Last weekend, I set out to prepare the tart; where in the world do you buy green pistachios?  Silly coco…


I shelled fresh nuts (UGH), blanched and dried them which took about forever.  I doubtfully imagined how the pastry chef ever tackled this with efficiency and concluded the reason for the 14 euro price tag.

pisstachio paste

Do you know you can buy the pistachio stuff?

pistachio flour

Yep, duh.

This is the recipe and procedure I used --

In a food processor, pulse ½ cup pistachios (blanched and peeled) with 2 tablespoons sugar to a fine grind (Don’t over process or the oils will turn into a blob). OR use a purchased product.


For the crust, I used my award winning tart recipe and blind baked it until it was 3-4 minutes short of being done.


Spread the nut mixture over the surface of the tart and bake until golden (2-3 minutes).


Cool the tart completely.


Whip 1 cup of heavy cream with 1 tablespoon instant dry milk powder and 3-4 tablespoons powdered sugar (to taste) until peaks form.  Carefully place cream over the nut layer.


Place raspberries in concentric circles over the cream; you’ll need two 6-ounce boxes.


Chill the tart several hours, garnish with lemon or orange zest before serving.


The stunning tart I created was soft, luxurious and o’so fantastically fresh—the Parisian original seemed more structured, uncomplicated, less sweet; both winners.

With pumpkin everything streaming live, this may seem unseasonal.


Springtime in Paris is always fashionable and worthy of a special occasion.

I hope you will bake this and send me photographs!

♥ ♥ ♥

Read More