Showing posts with label COOKBOOK NOOK MYSTERIES. Show all posts
Showing posts with label COOKBOOK NOOK MYSTERIES. Show all posts

Wednesday, February 14, 2018

Have you ever had a Scotch egg? Delish! Plus book #giveaway from @DarylWoodGerber


 From Daryl aka Avery:

Happy Valentine's Day. This is NOT a Valentine's post. Although I "loved" writing it, does that count? FYI, I am having a giveaway below.  Now that's true love, right? LOL

*

When I researched foods I wanted to share in my upcoming Pressing the Issue, the 6th Cookbook Nook Mystery that features a Renaissance Fair plus a wedding at a vineyard (hence why I used "pressing" in the title), I was astounded by the variety. There are Renaissance Fair sites that specify which foods they feature, like hawker's mush and roasted legs of turkey, and creamed spinach, and yes, Scotch eggs. The vendors have charming names, too. Like Mayhawke Armory and Faire-icatures and Wicks and Woods.


As a writer, I like to make up my own names for venues, so check them out as you read along. I particularly like Thistle Thy Fancy, a crafts and hair wreaths.

As a foodie mystery writer, I like to make up my own recipes. This Scotch Eggs one is really simple and since there aren't many ingredients, so I couldn't quite pretend that I came up with all the ingredients; however, I made a gluten-free version that was very tasty. A few weeks ago, I mentioned using gluten-free panko crumbs for a veggie recipe. Well, they work for this, as well, so if you need to eat gluten-free, or you're just trying to avoid the wheat belly syndrome that is so popular right now, give them a try. (*I used Ian's brand.)

Enjoy, you varlets.

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Scotch Eggs
(Serves 4)

1 pound bulk pork sausage
1 teaspoon dried parsley
1 teaspoon salt
4 hard-boiled eggs, peeled
Flour or cornstarch (to make gluten-free, use cornstarch or rice flour)
1 egg, beaten
3/4 cup panko crispy breadcrumbs (if necessary, use gluten-free crumbs)

Heat oven to 400 degrees F.

In a large bowl, mix pork sausage, parsley, and salt. You’ll need to use your hands. Shape mixture into 4 patties.

Roll each hard-boiled egg in flour (or cornstarch/rice flour) to coat.

Place egg on sausage patty and cover egg by wrapping sausage around it. Dip each hard-boiled/sausage egg into beaten egg. Coat with panko breadcrumbs to cover completely (you may use gluten-free panko crumbs).

Set on ungreased cookie sheet.

Bake 35 minutes or until sausage is thoroughly cooked through and no longer pink near the egg.


How to Make the Perfect Hard-Boiled Egg

In a medium saucepan, cover 4 eggs with water. Bring eggs to boil. This takes about 7 minutes. Reduce heat to simmer and cook for 13 minutes. Remove saucepan from heat and immediately pour off hot water. Add cold water to the saucepan.

Meanwhile, fetch a dozen or so ice cubes from your freezer. Pour off the water from the eggs, and add fresh cold water and ice cubes. Let sit for 20 minutes. Remove eggs from water. Store in refrigerator until using.

THE ABOVE RECIPE IS IN THE BOOK. My daughter-in-law swears by another method, which I just tried this weekend and it worked like a dream. She brings a pot of water to boil. Inserts the eggs (using tongs) one at a time, and boils them on high boil for 10 minutes. She removes the eggs and they are done. Much simpler than my method. Both work.  :)







What is PRESSING THE ISSUE about?


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

As the annual Renaissance Fair comes to Crystal Cove, Jenna Hart’s Cookbook Nook is packed with tasty treats and all things medieval, while her pal Bailey is ready to swoon over her upcoming nuptials at a local vineyard. But when the two friends discover the body of the vineyard’s owner bludgeoned by a wine press, all their merriment fades, along with their hopes for a vintage year.

Which churlish varlet did the deed? Was it the victim’s errant brother, who stood to inherit the vineyards? Or the owner’s crestfallen ex-girlfriend? Mayhap it was the newly arrived lusty wench, or her jealous husband. Fie on them all! Verily, Jenna can’t rest until justice is served, and she vows to track down the killer. But can she sniff out the truth before the villainous culprit strikes again? 


Pressing the Issue will come out Feb 20 in e-book and print on demand. You can order the e-book now and the POD on the day of release. PREORDER NOW 





GIVEAWAY

To celebrate the upcoming release of PRESSING THE ISSUE, I'm giving away to one commenter a choice of any of my currently published titles. Tell me, what kind of medieval food would suit your fancy?
-->Remember to include your email (cryptically if necessary) so I can contact you if you win. -->


Savor the mystery!


Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

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.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery!
The Wild West Extravaganza has come to Crystal Cove. Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
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




Wednesday, February 7, 2018

The Renaissance Fair is coming to town! Shepherd's pie #recipe + book #giveaway from @DarylWoodGerber


From Daryl:

Giveaway below!

That's right. The Renaissance Fair is coming to Crystal Cove in the 6th Cookbook Nook Mystery, PRESSING THE ISSUE. The book comes out February 20. You can pre-order the e-book now; the paper will be available starting February 20. Keep your eyes peeled. 

I had so much fun researching this story. I visited the Renaissance Fair in Los Angeles, which is huge! Acres and acres of fun. (*The fair in my story is on a much smaller scale, with vendors lining the Pier, which marks the most southern end of town.) I dressed for the occasion, and I talked fair speak to any who would listen. What's fair speak? That's using medieval terms to express something.

For example: E’en means evening. Good morrow means good day. Verily means truthfully, and so on. There are lots of websites devoted to teaching a future fair-goer how to speak. 

I took in the bird of prey show. I watched dancers frolic to lively music. I shopped. And I ate.  How I love a good roasted leg of turkey! 



To celebrate the upcoming release of the book, for the next few weeks, I'm giving away previous books in the series so  you can get up to speed on where Jenna is at this point in her life. She's running the Cookbook Nook. She's learning how to cook more than just 5-ingredient recipes. And she's falling madly in love with Rhett. Oh, and she's also solving a mystery or two.  A woman's work is never done.

Shepherd’s Pie
Shepherd’s pie was originally called “cottage pie” because the poorer people of Britain, who lived in cottages, started using potatoes in their everyday diet. Nowadays, a dish made with beef is referred to as cottage pie, while a dish made with lamb is shepherd’s pie. I have fun scoring the mashed potato topping. I hope you do, too.

(Serves 69)

1 to 1 1/2 pounds potatoes (about 12 large brown potatoes), peeled and quartered.
2 teaspoons salt, divided
8 tablespoons (1 stick) butter, divided (more, if necessary)
2 medium onions, chopped (about 2 cups)
1 cup diced carrots
1 1/2 pounds ground lamb
2 teaspoons ground black pepper, divided
2 teaspoons Worcestershire sauce
1 cup broth (more, if necessary; beef or chicken will do)
1 teaspoon rosemary
1 cup peas
2 tablespoons cream or milk (more, if desired)
Cheese, if desired

First, peel and quarter the potatoes. Then place the potatoes in a medium-sized stockpot and cover them with cold water. Add a teaspoon of salt. Bring the potatoes to a boil and reduce to simmer. Cook until tender, about 20 minutes; a fork should be able to easily pierce them. When done, drain the water, but leave the potatoes in the pot.

Next, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and carrots and cook until tender, about 610 minutes.

Add the ground lamb to the pan with the onions. Break into small pieces with the side of a spoon. Cook the meat until no longer pink. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the Worcestershire sauce, broth, and rosemary. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more broth, if necessary, to keep the meat from drying out. Add the peas, stir, and then remove meat mixture from heat.

Add the remaining 4 tablespoons of butter to the potatoes that you have reserved in the stockpot, plus add 2 tablespoons cream or milk. Mash with a fork or potato masher, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. (Add more butter, cream, or milk if necessary so potatoes are moist.)

Preheat oven to 400 degrees F.

Place the meat mixture in an 8 x 8 pan. Top with the mashed potatoes. Score the surface of the mashed potatoes with a fork so there are peaks that will get well browned. Be creative.

Place casserole in oven and cook until browned and bubbling, about 2030 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

If desired, sprinkle grated cheddar cheese or Parmesan cheese over the top of the mashed potatoes before baking.

*For a 13 x 9 pan, double the recipe.

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

As the annual Renaissance Fair comes to Crystal Cove, Jenna Hart’s Cookbook Nook is packed with tasty treats and all things medieval, while her pal Bailey is ready to swoon over her upcoming nuptials at a local vineyard. But when the two friends discover the body of the vineyard’s owner bludgeoned by a wine press, all their merriment fades, along with their hopes for a vintage year.

Which churlish varlet did the deed? Was it the victim’s errant brother, who stood to inherit the vineyards? Or the owner’s crestfallen ex-girlfriend? Mayhap it was the newly arrived lusty wench, or her jealous husband. Fie on them all! Verily, Jenna can’t rest until justice is served, and she vows to track down the killer. But can she sniff out the truth before the villainous culprit strikes again? 


Pressing the Issue will come out Feb 20 in e-book and print on demand. You can order the e-book now and the POD on the day of release. Plus you'll find it in LIBRARIES!  PREORDER NOW 





GIVEAWAY

To celebrate the upcoming release of PRESSING THE ISSUE, I'm giving away to one commenter a choice of any of my currently published Cookbook Nook Mysteries. Tell me have you ever attended a festival? Would you like to?



Savor the mystery!
-->
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

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.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery!
The Wild West Extravaganza has come to Crystal Cove. Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
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.





Wednesday, January 31, 2018

How to make lemon-infused oil + book #giveaway from @DarylWoodGerber

From Daryl:

I received some lovely infused oils for Christmas a year ago, but I ran out of my favorite lemon-infused oil in about 6 months. I used the others (one with herbs, another with lavender), but I always missed the one with lemon the most. So I decided to search for a way to make it. I wasn't sure I could accomplish the task. What I did have on hand was the empty bottle with its perfect spout and lemons.

Well, success!  This recipe is so easy!!  I have used the oil on vegetables and fish and chicken. If you have a lemon tree, even better.  I don't. Mine bit the dust about 2 years ago. I'm not sure what I did wrong. Maybe because it was confined in a pot?? I replanted it in the garden, but that didn't save it...

Or did it? I see a sprout of a lemon tree coming up where I'd planted the tree. It's about three feet tall. One long stem. Will it ultimately prevail and become a full-fledged tree? I'll keep you posted! 

Don't you love resilience?

Giveaway below!

How to make lemon-infused oil

2 lemons
8 ounces olive oil

Scrub your lemons quite thoroughly before peeling them.  Peel your lemons avoiding any of the white pith. (This is hard to do, but you can do it.)

Place the lemon peel with the olive oil into a saucepan and cook over a very low heat (simmer) for 10-15 minutes. Do not let the mixture boil. You want the flavors to infuse slowly.

Remove the pan from the heat and allow the oil to cool down completely.

Take out the peel and pour the oil, through a funnel, into a glass jar or bottle. Seal with a cork.






I used the oil to grill chopped zucchini and added a few herbs. Yummy!



Last week I did a cover reveal for the upcoming release of PRESSING THE ISSUE, the 6th Cookbook Nook Mystery. I'll be telling you more about that release in the weeks to come.

Meanwhile...

I'd like to reveal the cover for the 2nd in the French Bistro Mysteries, SOUFFLÉ OF SUSPICION. I'm so excited about this release. It will debut in July. The month before (June), the paperback version of the first in the series, A DEADLY ÉCLAIR comes out. Whee!  

Busy year for me!

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.

Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro Rousseau and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents.

Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister. Which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned.

Click here to preorder.

*

Pressing the Issue, the 6th Cookbook Nook Mysterywill come out Feb 20 in ebook and print on demand. You can order the ebook now and the POD on the day of release. PREORDER NOW 





GIVEAWAY

To celebrate all this good news, I'm giving away to one commenter her choice of any of the first 5 titles in the Cookbook Nook Mysteries or the first title in the French Bistro Mysteries. Tell me whether you've ever been to a baking festival or contest, and if so, what did you do or enter?




Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.




GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery is out!
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 SECRET 
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.