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!

Frozen Cosmo!

Posted on March 24, 2014 by Peg

Coming to you from somewhere in the Gulf of Mexico! Zinging into Spring now that the roar of winter is behind us (we hope). Time to imbibe in those lightly flavored spring/summer adult beverages. This was the “house drink” last week at one of Tena’s fab and fun parties. Ask and you shall receive…she shared the recipe with me so we can all enjoy this fun cocktail. That crazy sister-in-law of mine has me on a ship somewhere in the Caribbean sipping something akin, this very second! Later mates! *Note that I use the less refined Triple Sec here as it is void of color. Typically I prefer Cointreau in a cocktail, but it’s inherent amber color alters the “pink of the drink”.

1 cup vodka
1 cup strawberry/cranberry juice (pink)
1/2 cup fresh squeezed lime juice
1/2 cup Triple Sec
1/4 cup simple syrup

Mix all together in pitcher.
Freeze 6 to 8 hours or overnight.
Take out and allow to thaw a bit until slushy.
Pour into glasses.
Garnish with a lime slice or a mint leaf.

Makes 6 to 8 glasses depending on your glass of choice.

*This is wonderful made by large pitchers full a couple of days prior to an event.
It is typically consumed quite fervently!

A Novel Centerpiece

Posted on March 20, 2014 by Peg

Creativity and Innovation. This is one art-filled Georgetown condo. There are a gazillion city apartment homes with precious little storage space. Visiting with Brenton in DC a few weeks back I was delighted to see her creative “storage”/centerpiece. She received a Damien Hirst inspired demitasse set for Christmas (came from the MOMA gift shop); take a look at what she did with it. PtotheS…Notice the often present Hirst skull reflecting in the cup on the far left in the pic below!

Thaw in the Straw

Posted on March 14, 2014 by Peg

Thaw in the Straw ©PEGhardee

Don’t sit under the apple tree; sit under the honeycomb, like Judy and Matt do…notice their Beelicious honey on my breakfast table! Our most recent excursion to Boston found us enjoying a delicious, low key brunch at Puritan & Company in Cambridge. How we navigated there beats the heck outa me…Gray and Marc drive the streets of that city as if it’s a one stoplight town in southern Georgia! Since it was Sunday Funday, we ordered adult beverages; Marc enjoyed what they call Thaw in the Straw. Upon returning home I called and kindly asked to speak with the bartender. I inquired about this concoction and he was friendly and forthcoming. You may be asking yourself how I even knew that I wanted to re-create it. We are a bourbon loving family; but here’s a confession. Marc stepped away from the table with Liam for a split second, and TD, Gray, and I all tasted it! Oopsie!! Thanks Marc. Here ’tis!

1 1/2 oz bourbon
3/4 oz lemon juice
3/4 oz honey
2 oz ginger beer

Mix bourbon, lemon juice, and honey together in glass.
Fill with ice.
Top up with ginger beer.
Stir.

Puritan & Company, Cambridge

Liam and Puritan's Boston Cream Donut, Yummy!

Liam enjoying Puritan’s famous Boston Cream Donut, Yummy!

Vegetable Orzo Chicken Soup

Posted on March 11, 2014 by Peg

Altho it feels like spring today here in ENC, I just betcha we have another cool spell headed our way. So, let’s make some soup! Last weekend the don and I were in Boston for a fun visit with Gray, Marc, and Liam. During nap-time for the wee one, I spied flour, too the cookbook by Chef/Owner Joanne Chang of Bostons’ flour bakery+cafe. It is filled with savory offerings, this being one of my instant favs. Drool worthy! Get ready Joanne…I’m coming to visit and drift through my Saturday morning at your South End location on Marathon weekend. Swoon.

Breast meat of 2 roasted chickens
2 48oz cartons low fat, low sodium chicken broth (12 cups)
3 Tbs olive oil
1 sweet onion, coarsely chopped
2 garlic cloves, minced
2 carrots, peeled and sliced
4 celery stalks, sliced
1/2 fennel bulb, chopped (leafy top removed)
3/4 cup orzo
1 zucchini, quartered
1 t kosher salt
1 t fresh ground black pepper
1/2 t paprika
1/4 t cayenne pepper
2 Tbs finely chopped fresh thyme
2 t finely chopped fresh sage
2 t finely chopped fresh rosemary
4 green onions, white and green parts, sliced
4 cups baby spinach leaves

Shred chickens breasts, and set aside.
Heat olive oil over medium high heat in large stock pot.
Add onion, garlic, carrots, celery, and fennel.
Reduce heat to medium low and cook, stirring often, for 6 minutes.
Add chicken broth and bring to a boil.
Add orzo, and reduce heat to low.
Simmer 12 minutes, until orzo is almost tender.
Add zucchini, salt, pepper, paprika.
Simmer 2 minutes.
Add chicken, thyme, sage, rosemary, green onions, and spinach.
Cook 2 minutes, until chicken is heated through, and spinach is wilted.

Soup may be stored in airtight container in refrigerator for 3 days, or in freezer for 1 month.

*Author’s note: I really love this without the chicken. So that’s the cook’s choice!

Adapted from flour, too by Joanne Chang.

Coffee Rubbed Filet

Posted on March 4, 2014 by Peg

This post is in honor of my father. Ten years ago today, WSC, Jr. left this earth for a loftier place…a decade has passed! There are not adequate words to describe this gentleman; so no attempt is made here. I will only mention that he was an avid sportsman, loved his morning coffee, adored his beef, and could cook a mean steak. Therefore, I give you this with a smile in my heart…a coffee rubbed filet/tenderloin. Cheers Dad, aka Bill, PaPa!2 2” filets
2 Tbs ground coffee
2 Tbs ground cumin
1/4 t kosher salt
2 t cracked black pepper
2 Tbs olive oil

1 hour prior to cooking filets, cover both sides with coffee, cumin, salt, and pepper.

Preheat oven to 450° with a rack in the center.

Heat oil in oven proof skillet over medium high heat.
When oil is hot, place filets in skillet.
Sear on one side only for 4 minutes.
Turn them over and place skillet in the oven.
Roast 7 minutes for medium rare.

Remove from oven carefully and allow beef to rest 5 minutes prior to serving.

*If you prefer to cook a whole beef tenderloin, know that these ingredients are enough for a 2 lb tenderloin, which is difficult to find. Adjust as needed for your tenderloin weight.

In this case:
Preheat oven to 375°.
Rub filet on both sides with coffee, cumin, salt and pepper.
Place filet in roasting pan and tent loosely with foil.
Roast filet for 10 to 12 minutes per pound.
There is no need to turn filet over.

Allow filet to stand for 10 minutes prior to slicing.

: Dad and Me, immediately prior to my wedding ceremony…1975. I was 20 (38 years and counting with td) HA! #70’sfashion #ruffledtuxshirt #weddinghat #YOUTHFULNESS

Jalapeño Cornbread

Posted on February 28, 2014 by Peg

Get back in the real world! Try this weekend warmer and you are sure to please yourself and anyone else fortunate enough to share in the goodness. Mmmm mmmm Good!1 cup yellow cornmeal
2 t baking powder
1/4 t salt
2 large eggs
3 Tbs nonfat sour cream
8 3/4 oz can cream style corn
12 slices of jalapeno peppers, drained and chopped
1 1/2 t vegetable oil
Cooking spray

Preheat oven to 400°.
Heat an 8” empty oven proof skillet in oven for 5 minutes.

Meanwhile, in a large bowl combine cornmeal, baking powder, and salt.

In a separate bowl, combine eggs, sour cream, corn, jalapeno peppers and oil.
Add to dry ingredients, stirring until moistened.

Remove skillet from oven, and coat with cooking spray.
Pour batter into hot skillet.
Return to oven and bake for 22 to 25 minutes or until golden brown.

Allow to cool 30 minutes.
Invert on to your hand or a plate.
Place right side up on serving plate.
Cut into wedges.

Winter Mojito

Posted on February 24, 2014 by Peg

©Kennedy Center for Performing Arts

The evening began with Patti LuPone and Mandy Patinkin at The Kennedy Center. ‘Nough said! Then we made our way to Kafe Leopold where I tried, and fell in love with this Winter Mojito (along with their warm tomato mozzarella tea sandwich). The groundhog insists that we have a few more weeks of winter remaining, so give this a whirl. It is after all M.O.N.D.A.Y…Get your cocktail on!

PtotheS. I think this would be excellent any time of the year, snowy outside or not.

Sorry, not a great pic. Taken with phone in dimly lit wonderful Kafe Leopold!

Drunken Cranberry Syrup:
1 cup water
1 cup sugar
1 cup cranberries
2 cinnamon sticks
Zest of 1 orange, in large pieces
Combine all in sauce pan.
Bring to boil, stirring, until berries open, about 1 minute.
Drain liquid in to a container.
Discard orange and cinnamon, reserving berries.
Add 1 cup light rum.
Stir and allow to cool.

The Cocktail:
2 t drunken berries
2 t drunken berry liquid
2 lime wedges
8 mint leaves
3 oz dark Rum
2 oz club soda

In cocktail shaker, muddle together berries, berry juice, limes, and mint leaves.
Fill with ice.
Add rum.
Shake vigorously.
Strain into Manhattan glass.
Top with club soda.

Alternatively, fill a cocktail glass with ice.
Strain mixed cocktail into iced glass.
Top with club soda and stir.

Grits with Mushroom Ragout

Posted on February 19, 2014 by Peg

Now this is some Southern know how folks! My dear friend Lou, who reads 36 hours in every 24 hour day (I don’t even pretend to know how that happens) hooked me up with a clipping from the Wall Street Journal highlighting this recipe by Chef Mark Steuer. So… made these yummilicious grits, I did, tweaking it to suit my personal taste. Chef Steuer is known for bringing his Lowcountry cuisine to Chicago and spreading that taste all over the region, where he is chef/owner of Carriage House and Chef of Bedford. Take his cue and get on out there and make this tummy warming sensation. Pure Vintage Southern y’all!

What you need:
1 Tbs olive oil
1 shallot, minced
1 clove garlic, minced
1 1/2 lbs mushrooms, sliced
1/3 cup sherry
1 cup vegetable stock
1 Tbs thyme leaves, roughly chopped
1 Tbs butter
Pinch of kosher salt
2 1/2 cups milk
2 cups heavy cream
1 cup long cooking grits
1/2 Tbs lemon juice
1/4 t salt
1/2 t pepper

To make the ragout:
Heat oil in medium sauce pan.
Stir in shallots and garlic.
Cook 2 minutes.
Increase heat to medium-high.
Add mushrooms.
Cook 4 to 5 minutes, stirring often, until mushrooms soften.
Stir in sherry and cook 1 minute, until evaporated.
Add stock, thyme, butter, and salt.
Cook 4 to 5 minutes until liquid is reduced by half.
Remove from heat
Cover to keep warm.

To make grits:
Bring milk and cream to a simmer, in medium pot over medium-high heat.
Slowly stir in grits.
Reduce heat to low.
Cook grits, stirring constantly, until liquid is absorbed and grits are tender, 8 to 10 minutes.
Remove from heat.
Stir in lemon juice, salt, and pepper.

To serve:
Distribute grits among plates.
Top each serving with mushroom ragout.
*May top with poached egg if desired.

Serves 8.

*Note: making the grits with cream renders them smooth and creamy, until they are removed from the heat. Then they can become rather solid. So, I suggest that you serve the plates immediately, or add broth if you need to rewarm them prior to serving!

Elegance, Period.

Posted on February 13, 2014 by Peg

Elegance is more than a simple bit of attitude. And it is an ever so natural quality in my friend Katherine. So we knew we were in for a treat when she invited us to an intimate birthday soiree in her stunning home last week. Naturally she had her finest china, sterling, and crystal in place on the dinner table, and glorious flowers throughout. So no one even blinked when Jack rolled in with Gracie, mink collar daintily encircling her neck. Now that apple didn’t fall far at all from his Mother’s tree!

Snow Cream White Russian

Posted on February 11, 2014 by Peg

View from my Kitchen Window this Afternoon!

“Three Tuesdays in a Row” is what I should’ve named this post. The past three weeks have seen winter storms invade our lively lives here in ENC and the South. td had patients to cancel for this afternoon and tomorrow as well, so here we sat watching old James Bond movies and yearning for a call to action. Creativity and innovation followed. Light bulb; make a drink using the still falling snow. Just the right amount of wrong! Prepare to indulge. Mighty yummy and I don’t even like sweet drinks. PtotheS: I used Covington Vodka for this recipe today. It is made right here in our own ENC, so why not?! Right?! More on Covington later gaters! Enjoy and be safe out there.

8 cups freshly fallen snow
1 cup whole milk
1/3 cup sugar
2 oz vanilla flavored Kahlua (or plain Kahlua)
3 oz Vodka
Pinch of sea salt or kosher salt
Nutmeg for garnish

Place snow in freezer while you prepare the cream base.
Whisk together milk, sugar, Kahlua, Vodka, and salt.
Fold in frozen snow.
Pour into glasses.
Sprinkle nutmeg on top.

Serves 2!

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