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We're in for a treat with our guest today. Edith Maxwell is a former organic farmer, and she is sharing a wonderfully fresh and healthy recipe with us as well as a special giveaway. (See more at the end of this post.)
Edith is also sharing news about her upcoming release, 'Til Dirt Do Us Part, the second entry in her Local Foods Mystery series.
Now take it away, Edith!
~ Cleo
* * *
I’m delighted to be a guest again on one of my favorite
blogs. I was an organic farmer about twenty years ago for a few years, and I
love immersing myself in that world again as I write the Local Foods Mystery
series. The second book in the series, ‘Til Dirt Do Us Part, takes place in the
fall. As it opens, Farmer Cam Flaherty is hosting a farm-to-table dinner under
a big tent, with chef Jake Ericsson cooking up food from from her farm and several other farms to serve to eighty guests.
Fall is Brussels sprouts season. They are strange-looking
plants in the field, waist-high stalks with the little heads hanging on like
aliens.
Jake makes this dish for Cam in the last scene in the book, which will be out May 27 from Kensington Publishing. If you think you don’t like Brussels sprouts, you might change your mind after you fix this recipe. (The leaves are delicious, too, but that’s another recipe.)
Jake makes this dish for Cam in the last scene in the book, which will be out May 27 from Kensington Publishing. If you think you don’t like Brussels sprouts, you might change your mind after you fix this recipe. (The leaves are delicious, too, but that’s another recipe.)
Brussels Sprouts and Shallots
in White Wine Reduction
from Edith Maxwell
in White Wine Reduction
from Edith Maxwell
Serves six
Ingredients:
1 T butter
12 large shallots, trimmed and cut in half lengthwise, about
3/4 lb
2 garlic bulbs, cloves peeled and left whole, about 40
cloves
2 1/2 lbs Brussels sprouts, trimmed
2 T chopped parsley
1 cup white wine (or red, if you prefer)
1 cup chicken stock
1 T Dijon mustard
Directions:
In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. Add the shallots and garlic, and saute until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.
Add the parsley and chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender.
Remove Brussels sprouts, add the mustard, and reduce liquid.
Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.
To serve as a casserole, cook brown rice or couscous, spread
it in an oven-proof serving dish, top with the finished recipe, grate fresh Parmesan or Romano on
top, and warm in the oven for fifteen minutes.
Author Edith Maxwell Visit her online here. |
About Edith...
Former organic farmer Edith Maxwell writes the Local Foods
Mysteries about farmer Cam Flaherty, a Locavore Club, and locally sourced
murder (Kensington Publishing). 'Til Dirt Do Us Part (May, 2014) includes
rescue chickens along with murder and mayhem down on the farm.
Under the pseudonym Tace Baker, Edith writes the Speaking of Mystery series (Barking Rain Press), featuring Quaker linguistics professor
Lauren Rousseau in small-town Massachusetts. Bluffing is Murder releases in November,
2014. Edith holds a PhD in linguistics and is a long-time Quaker.
She also writes award-winning short crime fiction, and blogs
every weekday with five other New England cozy mystery writers at
WickedCozyAuthors.com. A technical writer and fourth-generation Californian,
she lives north of Boston with her beau, three cats, and an impressive array of
garden statuary.
Edith is the mother of two adults sons, both excellent cooks, writers, and supporters of their mother's books, and one of whom is now a farmer and served as Edith's chicken consultant in 'Til Dirt Do Us Part.
Edith is the mother of two adults sons, both excellent cooks, writers, and supporters of their mother's books, and one of whom is now a farmer and served as Edith's chicken consultant in 'Til Dirt Do Us Part.
(Twitter) @edithmaxwell
Congratulations to
Angie Young!
Angie Young!
Angie is the winner of our
comment-to-win contest.
Angie will receive the first book in
Edith's terrific Local Foods Mystery series,
And don't forget, the
second book in her series...
second book in her series...
now available for pre-order.
Thanks again to Edith
for joining us today and...
Happy Mother's
Day!
Happy Mothers Day!
ReplyDeleteThank you for the chance to win, the book looks great :)
ReplyDeletejslbrown2009(at)aol(dot)com
I remember the first time I saw a stalk of Brussels sprouts (I was in my 20's!). My reaction was an incredulous, "that's how they grow?" But I've always eaten them, and I'm happy to have a new recipe.
ReplyDeleteHappy Mother's Day!
what a cool sounding series, definitely going to check it out!
ReplyDeleteThe recipe sounds good
ReplyDeleteThis sounds like a good series. I try to use local produce when available.
ReplyDeleteThanks, Amy, Sandy, and Sue! I do, too, Sue, although I got a bit tired of root crops this winter. Glad spring has come to New England, with summer crops not far behind.
ReplyDeleteOMG - "little heads hanging on like aliens." Still laughing~!
ReplyDeleteThey are so funny looking!
DeleteWelcome back to Mystery Lovers Kitchen, Edith! I can't believe you were a farmer. That's such hard work. I love the photo of the Brussels sprouts. That's not something you see very often. Beautiful scarf, too!
ReplyDeleteWe love Brussels sprouts and reductions, so I have a feeling this recipe is right up our alley.
~Krista
Thanks, Krista!
DeleteThe recipe sounds good, the book sounds even better.
ReplyDeletekaye.killgore@comcast.net
I love the shallot and white wine reduction part...just not sure about the brussel sprouts ;) I try to be locavore and am lucky enough to live in an area that makes it relatively easy to do so! I look forward to reading both of your series!
ReplyDeletecozyupwithkathy at gmail dot com
Thanks so much, Kaye and Katreader!
ReplyDeleteHappy Mother's Day! Thank you for this wonderful opportunity. The book sounds awesome and the recipe looks and sounds delicious! I love Brussels Sprouts. :)
ReplyDeleteWhat a great giveaway, thank you.
ReplyDeleteMy best friend has an organic farm that's been in her family for generations . She's been providing this DC superb girl great produce forever!! Even the eggs taste different that store bought eggs. New topic for cozies. Would love to win this one and try it out. Sounds like a winner!!
ReplyDeleteSounds like a great book!
ReplyDeleteJust wish the farm to table dinners weren't so very expensive. I'd love to go to one.
ReplyDeleteIt was a bit expensive, Libby, but it was a deductible research expense. ;^)
DeleteHappy Mothers' Day. My mom used to make the frozen Brussels sprouts and I never liked them. One day, as an adult, I decided to buy and make the fresh ones and I found out how good they are. Now, my son, who is the cook in the family, makes them all of the time. (I also learned to like liver by making it myself because the ones that made it for me made it taste like shoe leather.)
ReplyDeleteWe always buy the huge stalks of Brussels sprouts at the farmer's market. A new recipe to try! Thanks for the idea and the entry to win the book!
ReplyDeleteI would live to read this series! It sounds just like where I live, Lancaster County PA.
ReplyDeleteI can't believe that I'm 54 years old and didn't know that brussel sprouts grew like that. I had to laugh when my hubby bought me seeds to grow some but when I saw how far apart they are supposed to be planted, I decided they would have to wait til next year when we have a bigger garden, now I see why, lol. Thanks for the recipe it sounds wonderful.
ReplyDeletemomzillasteel@gmail.com
I really wish they would make these robot tests so that you can read them a little better, I even asked my daughter...neither of us got it right, trying again, lol.
I ate lunch before reading this post, and STILL feel as if I have room for Brussels Sprouts and Shallots in White Wine Reduction. Also, I feel a deep need to visit Phat Cats Bistro. Two of my favorite words in one restaurant name (cats and bistro, in case you were wondering!).
ReplyDeleteThank you for making me hungry for good food, instead of that processed gunk.
Sounds like a great series. Would love to read it.
ReplyDeleteangiey1974@hotmail.com
Happy Mother's Day , I'd love to read this book, I go to the Farmers Market every week. Loving the recipe will have to try it soon :)
ReplyDeletedebbiec1313@yahoo.com
This recipe might even lure my husband into having a serving of brussels sprouts! Thanks for stopping by today!
ReplyDeleteThank you for a chance to win a copy of A Tine to Live, A Tine to Die. This sounds like a series I would like to try.
ReplyDeletetwbooks (at) cox (dot) net.
I can't wait to read this one.... afarage(at)earthlink.net
ReplyDeleteOh my goodness! I went outside to shovel organic compost with my farmer son for a couple of hours and look at all these splendid comments. Thanks so much, Robyn, Kimberly, Ronna, Ikleback, Linda, Marilyn (my mother's name...), Steph, Debbie, Pamelicious, Angie, Debbie, Peg, and Tlwalcher. Pamelicious, come on up to Amesbury and we can go to Phat Cats together! It's just down the block (and they are Facebook). I'm delighted that I could share Brussels sprout and my farm series with you all.
ReplyDeleteI was getting my book list ready to order a few books from Amazon after I opened my book gifts from my daughter. A Tine to Live, A Tine to Die on my long of books to be ordered if I am not the lucky recipient of this giveaway. I enjoyed the write ups about these books very much and really hope to get both of them very soon. Organic food is something that I am using more and more due to allergies so this series is very interesting to me as a mystery and with respect to gardening/farming.
ReplyDeleteThank you for the chance to win Edith's book.
Sincerely,
Cynthia
My daddy loved Brussels sprouts. We always called them little cabbages, but we (sister & I) didn't always want to eat any. Now my hubby also likes them, but not as much or as often. They're always a bit bitter tasting to me. Maybe I will try this recipe and see if I like them any better.
ReplyDeleteDon't have to 'try' any reading to KNOW I will like your book(s). :)
I meant to thank you for the delicious sounding recipe. My granddaughter who is only ten, loves Brussels Sprouts as much as I do, so we fix them all different ways, but I will be anxious to try your recipe, Edith. Stories about Massachusetts are great as that is where we have lived since college and that is like 52 years already with CT. being our birth state. Books about New England are among my favorites. What a lovely scarf as a gift for one lucky pre-orderer. Thank you, Cynthia
ReplyDeleteThanks, Ceblain and Donna. Ceblain, I hope the orrganic produce helps your allergies. And Donna, I find Brussels sprouts to be sweet and nutty,but of course everyone has different experiences of taste.
ReplyDeleteHi Edith ~ We used to do organic farming for awhile too, so I know I'd enjoy your series! Thanks for the chance to win a copy of A TINE TO LIVE, A TINE TO DIE, and for the Brussels sprouts recipe. Happy Mother's Day!
ReplyDeleteI'd love to hear your take on my stories, Lynn in Texas!
ReplyDeleteSounds like a FUN series. i have always been one of the people who LOVES brussels sprouts! thanks for the recipe!
ReplyDeleteLooking forward to reading both of these! Thank you for the recipe (I love Brussels sprouts) and for the opportunity to win!
ReplyDeleteHappy Mother's Day! I tried growing brussel sprouts one year and they are funny to look at. Unfortunately we got cabbage worms so not many sprouts. They are one of our favorites.
ReplyDeleteHappy Mother's Day to everyone. Looks like a great cozy mystery. Love the recipe.
ReplyDeleteHappy Mother's Day. I tried Brussels sprouts and found that they are not for me, but it won't stop me from reading your latest release. Congratulations!
ReplyDeleteLike sprouts or not, I'm delighted you all stopped by today and read my post. Thanks, Malka, Tonya, Antonette, Kiki, and Kelly!
ReplyDeleteEdith - I'm just popping in to say thank you so very much for being our guest today on Mystery Lovers' Kitchen. You've made our Mother's Day special. Marc and I wish you all the best on your new release this month ('Til Dirt Do Us Part), and we're making your Brussels spouts recipe this week. We just love those "little cabbages" and are always looking for new ways to make them. Cheers! ~ Cleo
ReplyDeleteHappy Mothers Day!
ReplyDeleteEdith, Auntie-Mom will love this recipe. She roasts fresh Brussels sprouts this time every year. It wasn't until she cooked the ones that were fresh and local that I liked them. I went from not liking them to loving them. She will welcome a new recipe. think she will like your books too, so if I win this one, I will give it to her. xo
Thanks so much for having me, Cleo, and Reine - hope she loves the recipe.
ReplyDeleteSounds like another great series to add to my TBR list! The recipe sounds delicious also...my family loves Brussels sprouts!
ReplyDeleteI love brussels sprouts. Can't wait to try this recipe.
ReplyDeleteI adore brussels sprouts! Looks lovely. Thanks for the recipe!
ReplyDeleteThanks so much, Cynthhia, Booklady, and Jennifer. They are tasty!
ReplyDeleteThe brussels spourts recipe sounds fab ... and so does the Local Foods Mystery series (thanks for the intro ... I'm going to seek out the first book if not drawn as a winner). I live in the mayor-proclaimed slow food capital of the country and have become more mindful of the origins of the food my family and I eat. We do grow tomatoes and some squash and things ourselves, and have been exploring other avenues to source our veggies.
ReplyDeletemaybe one day, i'll be brave enough to try this recipe!!!!
ReplyDeletethank you it & the giveaway!!
cyn209 at juno dot com
WINNER! - Thanks to everyone for leaving comments on Edith's post. The comment-to-win contest is now over. The winner of the first book in her Local Foods Mystery series, A TINE TO LIVE, A TINE TO DIE is...Angie Young! Congratulations, Angie! Thanks for entering our contest and thanks especially to Edith for brightening our Mother's Day here at MLK!
ReplyDelete