Showing posts with label Cheese Shop Mysteries. Show all posts
Showing posts with label Cheese Shop Mysteries. Show all posts

Wednesday, September 20, 2017

White Fish with Shallots and Spinach #recipe from author @DarylWoodGerber


From Daryl aka Avery:

I know I've been offering a lot of white fish dishes lately. I want you to know that I really love my beef and lamb dinners (I adore red meat!) but I have to interlace those meals with fish so that the cholesterol stays even. I "manufacture" cholesterol. Pooh!

Luckily, I love white fish, and I enjoy matching up simple spices and items to make white fish shine.

While I'm writing the 6th Cookbook Nook Mystery--yes, there's going to be a sixth coming out next spring--I keep thinking of how Jenna, my protagonist, would appreciate an easy recipe like this one. 5-6 ingredients suits her just fine. I know there are a lot of my friends who also prefer easy-to-make recipes. Because I can buy white fish (all sorts) at Costco and have them in the freezer, all I need is to have "other" items on hand in the refrigerator to create something delicious. So practically every time I go to the grocery store I pick up shallots or green onions or mushroom, as well as spinach, zucchini, or snow peas. They are go-to items that are easy in stir fry-style meals.

What would you add to a white fish dish? What flavors, when they sizzle, stir your senses? Shallots and onions really do it for me!

Enjoy!

Fish with Shallots and spinach
(serves 2)

2 firm white-meat filets ( I used frozen mahi-mahi)
2 tablespoons canola oil
2 shallots, peeled and sliced
½ teaspoon salt
½ teaspoon white pepper
1 pound spinach, reserving 4 tablespoons for garnish


Preheat the oven to 400 degrees.

Wrap the fish in foil and bake for 15 – 20 minutes until white throughout.

Meanwhile, heat the oil in a sauté pan over medium high heat and add the shallots. Cook for 5-7 minutes until a warm brown, stirring often. Season with salt and white pepper and set aside.

Meanwhile, mound the spinach on a large plate. Cover with a paper towel and cook in the microwave on high for 1 minutes. Remove and fold the spinach over on itself so it will cook through.

To plate, divide the cooked spinach between two plates. Remove the white fish filets from the oven and set on top of the spinach. Top with the cooked shallots. Garnish with chopped raw spinach.

Serve warm.




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 SECRETS

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.



Wednesday, September 13, 2017

Peach Ice Cream #recipe from author @DarylWoodGerber + book #giveaway


From Daryl

Sweet deal.  I have a book giveaway below because I want you all to know how "sweet" this recipe is.  Chime in.

What can I say? I adore peaches and they're leaving us right now. The season is over. Sob, sob.  

But wait! You can "preserve" them for a few more weeks or months. Buy what you can and peel and freeze.  I bought some at my local farmer's market a few weeks ago and knew I couldn't eat them all, so I peeled and froze 4 of them. I knew they wouldn't keep for long. I'm not a professional "freezer."  So I decided I had to use them. ASAP.

Should I want to waste them in a smoothie? I think not.

Should I test them in a peach cobbler? Nope. I shared peach cobbler with you a few weeks ago.

However, my favorite thing in the whole world is ice cream.  Next to my family and dog, of course. And I most particularly adore peach ice cream. I remember having it in Lake Tahoe when I was a girl. We would go to the local ice cream store and they had "fresh" peach ice cream. I ordered it every time. I'm sure it was just the ordinary carton kind of ice cream, but it was so yummy and I was completely "fooled."

So here you go. My favorite ice cream. "Fresh." With "fresh" frozen peaches. If you need to, use frozen peaches that you didn't freeze. It probably won't matter in the long run, as long as the peaches are sweet!


PEACH ICE CREAM

 1 ½ cups Half-and-half
1 cup sugar
1 teaspoon vanilla
4 whole large egg yolks
1 ½ cups heavy cream
2 cups peaches, peeled and chopped (can be frozen)
1 tablespoon sugar


Stir together the half-and-half and 1 cup sugar in a medium saucepan over medium-low heat. Add the vanilla and stir. Heat the mixture until it's hot but not simmering or boiling. (Takes about 8-10 minutes, so be patient.)

In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. The reason you do this is to temper the egg yolks and bring them to an even temperature before adding to the saucepan.

Pour a second ladle of hot half-and-half mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon. 

Turn off the heat and add the heavy cream to the mixture and stir gently to combine. Pour the mixture into a clean bowl. Cover. Refrigerate this mixture for 2 hours, or until chilled. 

Just before you’re ready to remove the cooled mixture from the refrigerator, combine the peaches and 1 tablespoon of sugar in a blender. If desired, reserve ¼ cup chopped peaches if you want some “chunks” in your ice cream. Puree the peaches until smooth. Pour the pureed peaches into the chilled custard mixture and stir. Now add the chunks.

Now pour this mixture into your ice cream maker (I use a Cuisinart – love it!) and freeze per directions. My process takes 25 minutes.

After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm. 

As I mentioned above, I used frozen peaches – peaches I had peeled and sliced about 2 weeks ago and stored in an airtight bag. They chopped up very easily and pureed beautifully.

















Giveaway!

I'm giving away one of my currently published books to celebrate the 2 month countdown to the release of A DEADLY ÉCLAIR, the first French Bistro Mystery. So tell me, did you know I have a new series? Do you like French food? Have you ever visited Napa Valley?
Leave your email just in case you win so I can contact you. It can be "cryptic."
Ready, go!

Savor the mystery!

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.





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.




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 SECRETS

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.



Wednesday, September 6, 2017

Stuffed Potato, Zucchini, Chicken and Cheese #recipe from author @DarylWoodGerber




I don't know about you, but every once in a while, I have to empty my refrigerator. That means going through things and deciding what absolutely must be eaten. I found a carton of sour cream that was begging to be used. And chicken (already cooked) that cried out, "Eat me!"  (I have to admit I was feeling a bit like Alice in Wonderland. I also found an onion and a zucchini that were going to grow tired if I didn't do something with them.  I like to accommodate my vegetables, don't you? And honestly I hate tired zucchini.  The peel loses that lovely crunch factor. And a tired onion simply grows limp and loses flavor. Ugh. 

What to do?

Well, I hadn't eaten a potato in I can't tell you how long. I love potatoes, but they don't particularly like my waistline. However, I figured if I made this as a lunch—I like to eat all my starchy...glycemic... (non-green) carbs before dinner time and stick to protein and green veggies for dinner—I could rationalize eating the potato.

Talk about easy and quick! I baked the potato in the microwave. I found a nifty trick while refiguring Sparky's diet lately. You wrap the potato (or in Sparky's case a sweet potato) in saran. Cut two holes into the potato and microwave for 5-6 minutes. When done, the skin peels right off.  I didn't want the skin to peel off my baked potato, but it could have, if desired.

By the way, this means that I now have plenty of space in my refrigerator for all the goodies I want to share with you as we draw near to the release of A DEADLY ÉCLAIR in November. On my list of recipes not found in the book:  French Pear Tart, French Roquefort Tart, Gogeres (a cheese puff appetizer - yum), Spinach soufflé and more!  Get ready. Ooh, la, la!

Stuffed Potato, Zucchini, Chicken and Cheese

1 Russett potato
1 tablespoon butter
¼ cup chopped onion
¼ cup chopped zucchini
¼ cup cooked chicken ( I used half a chicken a thigh)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon mixed herbs (I used Penzey’s Parisienne)
2-4 tablespoons shredded Gouda cheese (or Cheddar cheese)
1-2 tablespoons sour cream
A dash of paprika

Wrap potato in plastic wrap. Cut a large slice into the potato through the plastic wrap. Cook in microwave for 5-6 minutes until tender. Remove plastic wrap and cut the potato in half. Scoop out the potato meat. Set aside ¼ cup, diced. (You can save or toss the rest.)

In a sauté pan over medium-high heat, melt the butter. Add the onion.  Stir for one minute. Add the zucchini. Stir for another minute. Add the chicken.  Season with salt, pepper, and herbs.  Add the reserved ¼ cup cooked potato. Stir fry for 1 minute longer.

Set the scooped out potato skin on a plate. Top with the stir-fried potato and veggies mixture. Add cheese and sour cream. Sprinkle with paprika and serve immediately.












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 SECRETS

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.