Wednesday, July 18, 2018

Porc à l'Orange #recipe + book #giveaway from author @DarylWoodGerber



GIVEAWAY BELOW!

A Soufflé of Suspicion, the 2nd French Bistro Mystery came out last week! 
I'm so excited. Lots of readers are enjoying it.



A few reviews for your reading pleasure:

“Just as delicious as the first… When it comes to the word “appetizing” you automatically think of food. But when it comes to the literary scene, this series is well beyond appetizing. Not only are the foods incredible (make sure to check out the awesome recipes provided), but the characters and plot are equally superb.” ~ Suspense Magazine

To get in on the Great Escapes Cozy Blog Tour, which has a giveaway, 
follow these "review" links.



 “What a SWEET cozy! Daryl Wood Gerber has served up her readers a delectable mystery with fine characters and a full-bodied story.” ESCAPE WITH DOLLYCAS

"Warmth, humor, a few chills, a soupçon of intrigue, and plenty of charm make for a great read." COZY UP WITH KATHY
 
 
To get the recipe for Soufflé à l'Orange, which Kim Davis 
made with flair, follow this link:

"A Soufflé of Suspicion, the second book in the French Bistro Mystery series by Daryl Wood Gerber, pulled me in with its charming cover and then kept me turning pages until the very last word was read!: CINNAMON, SUGAR, AND A LITTLE BIT OF MURDER


***

 
From Daryl:

When it's PR "month," I share a few recipes I've included in the most recent book. Today is no exception.  I thoroughly enjoy this recipe. It has so many wonderful flavors. My particular favorite is the allspice, which gives the dish a kick. It has a lot of ingredients but not that many steps, so don’t panic. It’s easy to make.  Think of it like stroganoff with an orange twist. I’ve noted a few substitutions if you need to eat this gluten-free.

The sauce works for pork, chicken, white fish, too.  Any of the "white" meats. Enjoy!


Porc À L'Orange

(serves 6)

1⁄4
 cup flour (for GF * substitute potato starch)
1 
teaspoon salt
1⁄2 
teaspoon paprika
1⁄4 
teaspoon white pepper
1⁄4 
teaspoon allspice
1 
pound pork tenderloin, sliced into 12 rounds and slightly flattened
2 
tablespoons safflower oil
1⁄4 
cup chicken stock (for GF * make sure gluten-free)
1⁄2
 cup sour cream
2 
tablespoons orange juice
1 
tablespoon orange rind, grated
1⁄4 
teaspoon salt
1⁄2
 teaspoon Worcestershire sauce
2 
tablespoons orange liqueur
Wild rice or Arborio rice, 6 portions  (cook ahead or simultaneously)
Parsley
Orange slices

In a small bowl, combine flour (or *gluten-free flour), salt, white pepper, paprika and allspice. Coat the rounds of tenderloin with the flour (or *gluten-free flour) mixture.

In a heavy skillet, heat the safflower oil over medium-high heat. When it’s hot, lay the pork medallions in the oil and brown pork well, about 4-5 minutes a side. This will spit!
Add the chicken stock (or *gluten-free chicken stock), cover, and simmer for 30 minutes.
 
Meanwhile, in a small pan combine the sour cream, orange juice, orange rind, salt, Worcestershire sauce, and orange liqueur. By the way, orange rind is hard to measure. Figure about a half of an orange to equal one tablespoon. Over medium heat, bring the mixture to a low bubble, but do not boil. Cook for 2-3 minutes. Turn off heat and set aside.

Turn off the pork and serve 2 slices of the pork over each portion of wild rice or Arborio rice. Drizzle 2-4 tablespoons of the orange sauce over the pork. Garnish with parsley and orange slices.
 

 






GIVEAWAY

To one commenter, I'm giving you a choice of one of my backlist books. 
Plus some fun swag. Leave your email (cryptically if necessary). 
Tell me, what is your favorite white meat (or veggie if you're vegetarian) and how do you prepare it? I'll pick the winner Saturday.

BACKLIST


Savor the mystery!


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Plus check out my website.

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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.

The annual Renaissance Fair serves up a helping of crafty courtiers,
damsels in distress, and medieval murder . . .
Click here to order.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery.
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew.
An enemy that wants them dead.
Click here to order

46 comments:

  1. I guess my favorite white meat would be chicken. And with a family of six I prepare it a lot and in many different ways. One of my favorites is a casserole called Rotel Chicken. Creamy, cheesy, and has a kick to it.
    clarksrfun at gmail dot com

    ReplyDelete
    Replies
    1. Wendy, that sounds wonderful! Care to share the recipe? ~ Daryl

      Delete
  2. Mine would be chicken, as there are many ways to fix it.
    debprice60@gmail.com

    ReplyDelete
    Replies
    1. Deb, I've found that almost any way I prepare chicken, I can prepare pork. Chicken is a bit more moist, depending. They're quite versatile. :) ~ Daryl

      Delete
  3. My favorite white meat is chicken or turkey. Love it with roasted veggies. saubleb(at)gmail(dot)com

    ReplyDelete
  4. My preference is chicken and there are many ways I enjoy preparing this meal. Chicken cacciatore, chicken parmesan and chicken with rice. elliotbencan(at)hotmail(dot)com

    ReplyDelete
    Replies
    1. Petite, chicken cacciatore is one of my favorite dishes. Hmm. Must cook soon. ~ Daryl

      Delete
  5. I like chicken: fried, grilled, in casseroles, sandwiches. ckmbeg@gmail(dot)com

    ReplyDelete
  6. I like chicken but I have so many recipes for it it’s hard to choose a favorite
    sgiden at verizon(.)net

    ReplyDelete
    Replies
    1. Sandy, I'm seeing a trend in responses here. LOL ~ Daryl

      Delete
  7. With a Cajun husband chicken usually is a chicken stew over rice. The chicken stew is very basic with onions, bell pepper and garlic. Then after the roux is ready he adds chicken (usually thighs that have been browned) and Cajun seasoning for flavor. Serve this over cooked white rice. Yum!
    trddi1961(at)arcemont(dot)com

    ReplyDelete
    Replies
    1. Cheryl, Cajun seasoning is so flavorful. Lucky you! ~ Daryl

      Delete
  8. We eat a lot of chicken in my house and I love Chicken Piccata. When we do eat pork it is usually Deviled Pork Chops.
    robsnest60(at)yahoo(dot)com

    ReplyDelete
  9. I use ground turkey a lot - just a little healthier and so very versatile! Love your books - just finished the last Cookbook Nook - so good! I started book 1 of the French Bistro series this am. Not sure how I got so behind, but I consider myself lucky because now I can flow from 1 to 2 right away! :-) Michelle.l.mabry (at) gmail.com

    ReplyDelete
    Replies
    1. Michelle, thanks for telling me. Made my day. ;) Enjoy. ~ Daryl

      Delete
  10. I fix chicken a lot and our favorite recipe is lemon chicken, but this recipe sounds yummy. We like pork too, and my favorite recipe for that is sour cream pork chops. Ty for the giveaway! Legallyblonde1961@yahoo.com

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    Replies
    1. Kara, sour cream makes all sauces just a bit better, doesn't it? ~ Daryl

      Delete
  11. I have some pork tenderloin in my freezer that was just waiting for this recipe! I love pork and any kind of white sauce with the white meats. I have a recipe for an Indonesian Pork which is marvelous - chunks of pork tenderloin marinated in hoisin sauce and spices and then grilled, served over rice. Yummy. And I think this recipe might be just as good.
    sallycootie@gmail.com

    ReplyDelete
    Replies
    1. Sally, that sounds wonderful. Hoisin sauce is delicious. ~ Daryl

      Delete
  12. Pork has to be my favorite white meat. I enjoy the pork tenderloin when hubby cuts it into rounds, cooks covered in a mushroom gravy (mushroom soup, milk, french fried onion rings), and then serves over white rice. It is good also over toast the next day.
    I also like pork chops, and pork roast with sauerkraut.

    Chicken is ok -- good fried chicken when hot, not cold left overs. Also I like chicken marinated with an Italian dressing and then cooked on the grill.

    donna (dot) durnell (at) sbcglobal (dot) net

    ReplyDelete
  13. Mine is chicken and my favorite way to cook it is to BBQ it. We live in Oregon but we BBQ year round because there is just something satisfying about hamburgers and good chicken off the BBQ.
    awilcox1182@gmail.com

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    Replies
    1. Amanda, I love to barbecue and try out new BBQ recipes year-round, too. ~ Daryl

      Delete
  14. I like chicken and my favorite is in a stir fry but my husband usually likes it fried or on the BBQ. See who is the more healthy eater her. LOL pgenest57(at)aol(dot)com

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    Replies
    1. Paula, stir fry is so much fun. I love adding lots of different veggies each time I make it. ~ Daryl

      Delete
  15. I like how versatile this sauce is. I cook/eat a lot of chicken. I especially love it off the grill. turtle6422(at)gmail(dot)com

    ReplyDelete
    Replies
    1. Jana, it really is versatile. So yummy. Enjoy. ~ Daryl

      Delete
  16. I like to stir fry chicken with vegetables or steam it with slices of ginger, scallion and soy sauce.

    jtcgc at yahoo dot com

    ReplyDelete
  17. I love Chicken fried, in casseroles or a ya price chicken Kiev.Candykennedy45@gmail.com

    ReplyDelete
    Replies
    1. Oh, I haven't made chicken Kiev in a long time. Must do. ~ Daryl

      Delete
  18. Chicken is my go-to! My mom had a great chicken & rice recipe, mine is a type of stir fry with a nice sweet soy sauce. Dm _ Richards (at) yahoo (dot) com

    ReplyDelete
  19. I love pot roast and I just put it in the crock pot and let it cook all day. Yummy!
    faithdcreech at gmail dot com

    ReplyDelete
  20. My favorite "white meat" are onions. My husband used to say I should write a cookbook and name it "First you take an onion..."
    My first sandwich "recipe"as a 4-year old was a slice of onion on whole wheat with Tabasco, Miracle Whip, and a couple of grinds of black pepper. Yum! pminutah@yahoo.com

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    Replies
    1. LOL. I love onions! If only they loved me back. I can do some, but not an entire casserole, like I used to. LOL ~ Daryl

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  21. This looks divine!
    libbydidd at comcast dot net

    ReplyDelete
  22. I prepare pork as often as I do chicken. My pork tenderloin roasts are smothered with onions and garlic with a generous portion of balsamic vinegar. It makes delicious sauce for the roast. In the fall, I cook quartered apples with a pork roast. If I we're lucky enough to be chosen please contact me via Facebook at Cynthia Bayer Blain. Thank you and most importantly, congratulations on your release. Can hardly wait to read.

    Cynthia

    ReplyDelete
  23. I am so happy I found your site again!! Apologies for commenting here but I did not see another way to reach you all privately. In 2010 I created a website called gourmetmysteries.com but I recently updated the whole thing under culinarymysteries.net. I welcome feedback and have missed interacting on this page. I live all of your books so much!

    ReplyDelete
    Replies
    1. It posted as unknown but my name is Liz Petty and the email is lizpetty77@gmail.com :)

      Delete
  24. Love, not live. Was typing too fast. And I just updated my page with a link to your site in the credit to section. Ah, happy dance!!!

    ReplyDelete