About Peg

I love cooking...basic southern style to sophisticated and modern cuisine, especially when my daughters and son in law are in the kitchen with me. Then it becomes a bit more festive! Traveling is something that I am passionate about. I achieved one of my loftiest goals a couple of years ago when we were in Vietnam. I spent days just photographing people. It was a blast; and the book i made brings me delight daily. Cheers!

Summer House Guests…or…Brunch Made Easy

Posted on July 6, 2016 by Peg

I’M BACK…I always knew I would come around again; I just didn’t know exactly when…Guess What? It’s NOW! And I’m mightily armed with Beatrice (my knee of a year) and Margaret (my newly renovated hand, of a few months), and stronger than ever. As a selfish reminder, here’s the proof in the pudding…well, actually, it’s in the bacon!

I’m here to make your kitchen time simpler, and improve your outcomes people. Join the ride. It’s a blast!

Rise and Dine! Summertime is glorious for hosting action packed weekends. With the agenda tightly planned, who needs to waste time in the kitchen? Cook ahead and the rest is Easy Peasy (I think that’s what I said as my daughter approached the OR to deliver twins…bad phrase choice then…) but, I PROMISE this truly is easy peasy folks!

Maple Glazed Sausages

Package 6.4 oz fully cooked sausage (patties or links)
1 cup maple syrup
1/2 cup packed brown sugar
1 t ground cinnamon

In large skillet, brown sausage.

In small bowl, combine syrup, brown sugar, and cinnamon.
Pour over sausages.
Bring to a boil.
Reduce heat, and simmer, uncovered, until sausages are glazed.

Drain on wire rack.

Make the day prior to guests’ arrival. Just zap in the trusty microwave the morning of…Sit back, smile, and accept the accolades…You deserve it.

Independence Day Weekend Frolic!

Posted on July 2, 2016 by Peg

Be Calm. Eat. Drink. Carry On.

Dancing Off the Wall People! Bidding you a Happy Celebratory Weekend. Last evening, The Don and I began our weekend in the Finest of Style! We delightedly were guests at a swelegant dinner party…think: Bogue Sound, grandest host(s), finest home and art ever, totally glam dinner tables, perfect roses, beautiful guests…

and thank you for allowing me to elaborate…

The five course dinner progressed over three hours of convivial, diverse, and “self evident” conversation. Consider this; a minimum of 6 china patterns, 4 crystal patterns swooped up from travels around the globe, impeccable linens and white glove service. Don’t sweat it for me; I was in love with the entire envelope of activity. There was magic dancing around in every detail. The second course was lobster, paired with hand cut chips…impeccable. I’m going to BEG for the recipe, but in the interim, if you have lobster on hand for the Fourth…her ’tis my take on lobster salad – A couple of years back we were with our family at the Cape for a few marvelous days with incredible seafood markets… so, td and I mixed this up for dinner while the youngsters and grands were driving in from Boston. In case you don’t have last night’s recipe, I’m hooking you up here with this:

(a pic of salad, sans roll, extra avocado and an extra claw to boot!)

Meat from 2 boiled lobsters, chopped in large pieces
5 slices cooked bacon, chopped
4 leaves Boston Bibb lettuce
1 avocado, cut in chunks
2 tomatoes, cut in chunks
1/2 cup mayonnaise
4 stalks celery, finely chopped
1 Tbs celery leaves, chopped
2 Tbs chopped fresh basil
1 Tbs chopped fresh chives
2 Tbs fresh lemon juice
2 Tbs butter
4 long split rolls

Combine mayo, celery, celery leaves, basil, chives, and lemon juice in large bowl.
Add in lobster, bacon, avocado, and tomatoes.
Toss gently.
Melt butter in sauce pan over medium heat.
Split rolls and toast inside part in butter about 2 minutes.
Place lettuce leaf inside roll.
Top with lobster mixture.

Now for all of you who went out boating today…I hope that your spines realigned! Nod to the Carteret County Weekend Crew!

PS…this is a HUGE PS BTW! I am officially relaunching this blog next week as PegHardee.com. I hope that you will rejoin me, or join me for the first time around, beginning NOW! I promise; it’ll be a visual scrapbook. Welcome.

Baked Brie and Strawberries

Posted on July 1, 2015 by Peg

Just when you thought you were clueless regarding a cool new appetizer for this celebratory Fourth of July weekend, I’ve come out of hiding to save you from dull and boring. It’s always a good time for berries and Brie and this is easy peasy with just 3 store bought ingredients (assuming everyone has honey and oil in their pantry!). Go ahead; be fabulous. Enjoy this wonderful holiday; and as always, be safe out there!

24 Wonton Wrappers (3” x 3”)
1 to 2 Tbs canola oil
24 small to medium strawberries, hulled and quartered
2 Tbs honey
6 oz Brie (double cream if possible)

Preheat oven to 375°.

Place half of berries in small bowl.
Add honey, stir to combine, and set aside.
Cut Brie (leaving rind on) into generous 1/2″ pieces.

Coat 2 mini muffin tins with cooking spray.
Lightly brush both sides of the wonton wrappers with canola oil.
Gently press each wrapper into a section of the muffin tin so that it forms a cup.
The corners will stick out a bit.
Bake until lightly browned and almost cooked through, approximately 7 minutes.
Remove from oven.

Place 2 honey coated strawberry pieces in bottom of each wonton cup.
Place Brie piece on top of each berry cup.
Return to oven and bake 2 to 3 minutes, until cheese is gooey and wonton cup is browned, approximately 2 to 3 minutes.
Remove from oven and cool on wire rack 5 minutes.
Remove from muffin tins; place on serving platter.
Top with 1 or 2 strawberry pieces.
May sprinkle with cracked black pepper if desired.

Makes 24.

NOTE: The original version of this recipe is by Chef Mary Payne Moran. I changed the pastry cup (she called for puff pastry, but I like the crispness of the wonton wrapper). She also topped hers with pistachios. While a lovely touch, I have a dear friend allergic to nuts, and I have learned never to serve nuts when entertaining. If I use them at all I always offer them on the side. No need to go to the hospital tonight good people!!

Strawberry Crumble

Posted on May 15, 2015 by Peg

A word from the kitchen…As guaranteed…here tis the berry best thing you’ll pop in your mouth this weekend. Get your self out to a strawberry field, or just to your local grocery. It is prime berry season and here’s the scoop on a singularly delicious little dessert.

Berries…Sliced, Sugared, and Juiced.

6 cups fresh strawberries, rinsed, dried, hulled, and quartered
1 1/4 cups granulated sugar, divided
2 t lemon juice
1 cup all purpose flour
1/2 cup light brown sugar, lightly packed
1/2 t kosher salt
1 cup quick cooking (not instant) oatmeal
1 1/2 sticks cold cutter, diced
Vanilla ice cream, for serving

Crumble Mixture…Crumbled, Mixed, and Ready to Top the Berries.

Preheat oven to 350°.
Place berries in baking dish.
Sprinkle with 3/4 cup sugar and the lemon.
Toss to combine.

In bowl of electric mixer (fitted with paddle attachment) combine flour, remaining 1/2 cup sugar, brown sugar, salt, and oatmeal.
Add diced butter to mixing bowl.
Mix on low speed until mixture is in crumbles.
Sprinkle topping over berries, covering berries completely.
Bake uncovered 1 hour, until topping is golden brown, and fruit is bubbling.

Out of the Oven, Waiting to be Consumed.

Topped with Ice Cream, Yummy!

9 MILLION Meals!

Posted on May 14, 2015 by Peg

Rachael Ray Celebrates the 9 MILLIONmeals Campaign Completion with Co-Sponsors Representing Feeding America and No Kid Hungry!

Good Evening Great People of the World Wide Web and Blogosphere. I know, I’ve watched a LOT of television while recovering and doing my Beatrice exercises. This morning’s viewing offered a flight of fancy as something wonderful came to fruition, with open-ended possibilities for the future as well. Back in September of good ole 2014, to celebrate the beginning of her ninth season hosting the Rachael Ray Show, Rachael and her Yum-o! charity launched the 9 MILLIONmeals Campaign with cosponsors Feeding America and No Kid Hungry. Their goal was simple…provide 9 million meals to hungry Americans, both children and adults, during THIS SEASON. Hello Beautiful Dinner. Today, she reached, and then surpassed her goal. Rachael’s friend Buddy Valastro of Carlo’s Bakery teamed with Tyson Foods to put the Campaign over the top reaching 9,084,618 meals served! THEN Rachel surprised each of the two co-sponsoring organizations with a personal donation of $100K…yes $100,000 to EACH organization, which placed her 9 MILLIONmeals Campaign serving a whopping 11,084,618 meals…well over ELEVEN MILLION MEALS to hungry Americans.

Coming Tomorrow, Just in Time for the Weekend! Strawberry Crumble…Easy Peasy, and That’s a Promise!

Hope I didn’t sound too ranty; at least it’s a proud rant. I was going to post a Strawberry Crumble recipe today, and then I saw that show and just thought…I can post that sweetness tomorrow and it’ll still be a scene stealer. This righteous goodness needs to be spread today. Because simply put, I post ~~predominately~~ almost always about luxury foods, fabulous places in the world, and elegant events I have been fortunate enough to experience. Hello though…the don and I have worked extremely diligently to capture these experiences; but today, it is good to pause and recognize the great efforts of Yum-o!, Feed America, and No Kid Hungry.

P to the S…did you notice my use of the Oxford Comma above? I’ve always been a huge fan of that comma; and now I’ve been ~~reading~~ devouring Between You and Me subtitled Confessions of a Comma Queen by Mary Norris. I may just be a grammar snob! Thank you Mary for bringing it to the forefront.

A Fantastic Celebrity and Thai Evening!

Posted on May 6, 2015 by Peg

Brenton and I donned our finest frocks and jewels a few days ago. We were fortunate enough to be guests of Schuyler at the White House Correspondents Cocktail Party, (she’s obviously the most amazing Advertising Sales gal with the Wall Street Journal) . Thank you darling friend for a wonderful evening. It all began with champagne and marvy cheese at Schuyler’s gorgeous condo with a few lucky friends, also attending, due to her graciousness. We walked into the gala on the famed red carpet and were ~~star struck~~ thrilled from the get go, to see so many political and Hollywood celebs.

Life, Liberty, and the Pursuit of Fabulousness and Deliciousness! After we had our fun hobnobbing with the elite we ventured to the newly opened Mango Tree in the striking CityCentreDC. where we ordered a LOT of their offerings to sample. It was all amazingly presented. If you live in the area…get yourself there asap! We had green curry chicken; but I’ll share my red curry chicken recipe, compliments of our chef in Istanbul. We also had their vege spring rolls (the lightest and best ever) and their wonderful tom kha gai (Thai Chicken Soup). I have attempted this recipe twice since I returned home. I think I have it now…altho not nearly as wonderful as Chef Richard Sandoval’s version…I mean he’s rather great, right?!

Pre Red Chili Sauce- perfectly fine served like this if you like a mild soup.

Breast meat of 1 roasted chicken, sliced as thinly as possible
2 cans coconut milk
3 cans reduced-sodium chicken broth
12 quarter-size slices fresh ginger
2 stalks fresh lemongrass, cut into 1 inch pieces
2 Tbs fresh lime juice
2 Tbs fish sauce
2 1 t sugar
2 t Thai chili paste
1 Tb chili oil
1/2 cup fresh cilantro, chopped

With Thai Chili Sauce, stirred into Soup…Spicy!

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass.
Bring to boil over high heat.
Add lime juice, fish sauce, sugar, and chili paste, and chicken pieces.
Reduce heat and simmer 5 minutes.
Discard lemongrass.
Garnish servings with basil and cilantro.
Place in bowl.
Drizzle with chili oil.
Garnish with cilantro

250 calories for 1 1/2 cup serving

Bionic Beatrice and Peg…Full Throttle

Posted on March 25, 2015 by Peg

I know, I KNOW! It’s been a l.o.n.g time. Believe me, I promise, I know! Bionic Beatrice needed a LOT of care to get to this point. But I now believe she has brought me back to a life of (almost) normalcy and activity, AND back to the blog. She’s been hanging out in my body for 11 weeks now, and we are both comfortable in our newly unified bones, and have creatively come to the kitchen together (a quiet whoop whoop is appreciated!). the don, and I eat soup for dinner twelve months out of the year; so Beatrice and I concocted this beautiful option, and now present…

This version includes spinach added at the last minute of cooking; but that is NOT a good idea if you are going to freeze the leftovers…so I have deleted that from the recipe. Also…I had no Parmesan on hand, so there is no garnish…OOPS! ALSO, I served this version over rice…an option.

Tuscan White Bean Soup:

2 Tbs olive oil, divided
1 pound spicy ground sausage
1 sweet onion, chopped
4 carrots, sliced
6 celery stalks, sliced
6 cups low sodium chicken broth
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
1/2 t kosher salt
1 t fresh ground black pepper
2 15 oz cans cannellini beans, drained and rinsed
2 Tbs unsalted tomato paste
2 Tbs fresh lemon juice
1/4 cup shaved Parmesan cheese, for garnish

Brown sausage in 1 Tbs olive oil in soup pot.
Drain onto paper towel, and set aside.
Return now empty pot to stove.
Add remaining Tbs olive oil.
Add onion, carrots, and celery.
Cook over medium heat 4 to 5 minutes until vegetables are tender.
Add broth, garlic, thyme, bay leaf, salt, and pepper.
Cook over medium high heat 4 minutes.
Remove thyme springs and bay leaf.
Stir in sausage, beans, tomato paste, and lemon juice.
Cook over medium heat 5 minutes.
Serves 8.

Top with shaved cheese after pouring into soup bowls.

Adapted from Cooking Light Magazine, March 2015.

Beatrice and the Blue Apron

Posted on January 23, 2015 by Peg

Helodie! Helodie and welcome to the weekend. This gal hasn’t been in the kitchen in weeks people, weeks. Following the annual visit from the bearded fat man, the Hardee clan converged in Boston for some pre-op partying of marathon proportions, including stylishly bringing in the New Year (with Liam at 9pm!). Upon returning home, I got myself right on over to Vidant to finally get my new knee. (Thank you Dr. H…it’s been a long time coming!) Ta Da…Meet Beatrice!

Beatrice’s public kitchen debut will be documented tomorrow with the Don and me, creating a fabulous Blue Apron meal. Heard of it yet? Brenton gave both Gray and me a trial subscription for Christmas. My first box arrived yesterday. Three meals for two people, with each ingredient tidily labeled, simplifying the exercise in following the recipe. Later in the weekend, be on the lookout for the results of the Curried Vermicelli Noodles, our inaugural entree attempt with Blue Apron. It may look out of bounds, but we’re catching it and bringing it right on home for you.Thanks for the spark Brenton and Blue Apron!

Decorating with Cacti

Posted on December 22, 2014 by Peg

Need a really quick arrangement for a bare spot in your home for the Holidays. Tomorrow is Rush Rush Rush Day… So, stop by your garden center or floral shop and snag a cacti. Plop it in a ceramic, glass, or silver container…and voila! You better not watch, You better not cry, You better not pout, I’m telling you why…cacti, that’s why. Easy Breezy! See you on the other side of Christmas you all.

Ho Ho Ho! Hope you are a jolly ole soul!

Merry Christmas and Happy Holidays!

Fried Brie

Posted on December 14, 2014 by Peg

Hunting for a bodacious appetizer to wow the fam this holiday? Brenton and I bagged this at a lovely little Mayfair bar in London. I came home determined to crack the code. Mighty Tasty…Just Saying. Softly melts that cheese and is delicious all the way down the hatch!! Not much prep work. But…please dispose of the used oil properly. Just trying to do my minuscule part to protect our earth and its’ waters.

1 small wheel of Brie*
1/2 cup Panko
2 egg whites
1/2 cup olive oil

Cut Brie into quarters.
Pour Panko into shallow bowl.
Beat egg whites together in small shallow bowl.

Heat olive oil in small sauce pan until hot.

Dip cheese wedges in egg white, and then in Panko, coating thoroughly.
Place 2 or 3 wedges at a time in hot olive oil 1 minute on each side.
Place on paper towel to drain.
Repeat with remaining wedges.
Serve with crackers or apple slices.
*This also works well with wedges of Manchego cheese.

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