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

Wednesday, February 21, 2018

PRESSING THE ISSUE is out + book #giveaway @DarylWoodGerber



Pressing the Issue, the 6th Cookbook Nook Mystery, is out!  
You can find a buy link on my website to suit your needs: WEBSITE
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Or you can use any of these links. The trade paper version is on Amazon.



"Another great book in a fantastic series. Daryl Wood Gerber is a masterful storyteller. Jenna Hart once again finds herself in the midst of a murder investigation, through no fault of her own. This book has a lot of twists and turns, and kept me engrossed from beginning to end. If you love books, food, and cats, then this is the book, and series, for you. I highly recommend this book!" ~ Goodreads review by Robin. 

From Daryl:

Last week I wrote about visiting the Renaissance Fair to research Pressing the Issue, which features a Ren Fair. This week, I have to tell you about all the wonderful “unique” foods I discovered when I did my foodie research via the Internet and cookbooks and elsewhere. Many will be found at the end of the book. For example, I found a 14th century ginger cheesecake recipe that I tweaked, and it turned out great. I landed on a delicious Sin in a Cup recipe that is like a chocolate cheesecake bonbon (frozen). My friend author and blogger Kim Davis will be sharing that with you on Cinnamon, Sugar and a little bit of Murder on Friday! Check it out. She’s such a fabulous cook. Today, I thought I’d share one of my new favorite foods. It’s so easy to make and is packed with flavor. Hawker’s Mush. What is it? I’ll let Jenna tell you. Remember, Jenna is a foodie but not a gourmet cook, so whatever she shares has to be easy!

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Hawker’s Mush
From Jenna:

Hawker’s Mush happens to be one of Rhett’s and my favorite dishes at the fair. It’s basic yet so delicious. Think of it like potato pancakes. If you can’t eat garlic, leave it out. The onions add plenty of flavor on their own. Also, I have to admit that I had no idea how easy Hollandaise sauce was to make. What a find!

 (Yield: 6–8 servings)

4 tablespoons or more butter
1 large onion, chopped (about 1 1/2 cups)
4 cups raw spinach, chopped (becomes about 2 cups)
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
2 cloves garlic, crushed
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked brown rice and wild rice mix
3 eggs, beaten
Hollandaise sauce (recipe below)

In a medium-sized frying pan, melt butter over medium heat. Sauté onions until soft and beginning to turn golden brown, about 8–10 minutes. If the onions seem dry, add another tablespoon of butter. Then add raw chopped spinach.

Sauté until all the moisture from the spinach is absorbed, about 2 minutes. Turn heat down and add the thyme, crushed garlic, and sherry. Add salt and pepper. Simmer until all liquid is absorbed, about 2–4 minutes more. Cool 5 minutes.

In a large bowl combine the cooked brown rice and wild rice, the onion-spinach mixture, and the beaten eggs.

For this next step, you’ll have to do it in batches: in a medium frying pan, melt 1 tablespoon butter. Add rice-onion-spinach mixture in 1/2-cup portions. Flatten each down so you have rounds about ½ inch thick.

Cook over medium heat until set, about 2–3 minutes. Flip over and cook until golden.

Slide onto a plate and put in a warm oven. Repeat until entire mixture is cooked.

Keep warm. When ready, serve with Hollandaise sauce.

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What's 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?



GIVEAWAY

To celebrate the upcoming release of PRESSING THE ISSUE, I'm giving away to one commenter a copy of the book (ebook or trade paper). Tell me, what costume would you wear to a Renaissance Festival? Even if you would never attend a festival, come up with a costume. C'mon. Play along. And remember to include your email (cryptically if necessary) so I can contact you if you win.



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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.



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 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 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

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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, January 10, 2018

Chicken Curry ala Mark Bittman from author @DarylWoodGerber



From Daryl:


So after Libby mentioned that I could add Indian spices to my butternut squash recipe, I had a craving for curry. I haven’t made curry in years and I didn’t have a recipe, so I went through my vast array of cookbooks and landed on a recipe by Mark Bittman,  How To Cook Everything The Basics.

He wrote down the “basics” for lamb curry and then as a side note offered the possibilities of making a chicken curry.

Well, I’ve got to tell you, it was a hit with me! I tweaked, as I always do, and I made my portion for 2 not 4, so it’s not exactly what is in the cookbook itself.

It’s entirely gluten-free, if you can eat curry spice.  I omitted the garlic from the recipe as garlic has not been my friend lately. Sigh. Love garlic; it hates me. But it you can tolerate it, add it.

And I did two versions; one with the yogurt and one without, which means, yes, I had dinner for 2 nights! Yum!


Chicken Curry
Serves 2

1 tablespoon canola oil
1 pound boneless, skinless chicken, cut into 2” inch pieces. I used my kitchen scissors.
Salt and ground black pepper
1/2 sweet onion, chopped fine
1/2 tablespoon minced garlic * if you can tolerate it
1/2 tablespoon minced fresh ginger * more if you like
1 tablespoon curry powder
1 cup chicken broth (more if needed)
2 carrots, peeled and cut in 1” chunks
1/2 cup frozen peas
1/2 cup Greek plain yogurt (* take note of the 2 versions below!)

White rice, cooked according to directions

Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken and sprinkle with salt and pepper. Cook, adjusting the heat, and turning the pieces as needed so the meat doesn’t burn, until it’s nicely browned on all sides, about 8-10 minutes.

Meanwhile cut the onion, garlic, ginger, and carrots and measure the peas.

Pour off the fat from the pot (I didn’t have any) and turn the heat down to medium. Add the onion, sprinkle with a little more salt and pepper, and cook, stirring occasionally, until the onions begin to soften, about 3 to 5 minutes. Add the garlic (if you can tolerate it), ginger, and curry powder. Stir constantly about 1 minute.

Stir in the stock, scraping up any bits from the bottom of the pot.  The liquid should come about halfway up the side of the meat. If it doesn’t, add more liquid. Raise the heat and bring to a boil. Then lower it so that the mixture barely bubbles (simmer). Cover and cook, stirring every 15 minutes and adding liquid if necessary, until the meat slides off of a fork (about 30-45 minutes).

If the curry looks too watery, remove the lid and raise the heat.  If it looks too dry, add a little more stock.  Remove from the heat.

Note: 2 versions -  1) Stir in the yogurt or 2) Don’t add yogurt at all.  Both are tasty!!

Serve over white rice.










This is made without yogurt and I loved it! 

Version 2 with yogurt - a little "creamier" I LIKED BOTH


This is made with yogurt and is slightly creamier. Loved this version, too.

Here's a bit about my latest book:


Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.


"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings

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.