Showing posts with label Day of Secrets. Show all posts
Showing posts with label Day of Secrets. Show all posts

Wednesday, November 15, 2017

Steak au poivre #recipe from A Deadly Éclair + book #giveaway



Well, I've got to say it's been quite a week. Launching a book is never easy. This week was much harder for me, for a lot of reasons that I won't go into. But add in a library luncheon and two book signings far, far, away - lots of driving - I've got to admit I'm exhausted. 

 When I'm tired, do you know what I crave? Red meat.  No kidding. And I found out some interesting information about why...

You're going to love this.  I did!






Have you heard of eating to your blood type? Here's a site that explains it: BLOOD TYPE

Type O blood people--which I am--should eat a high-protein diet heavy on lean meat, poultry, fish, and vegetables, and light on grains, beans, and dairy. The source also recommends various supplements to help with tummy troubles and other issues which he says people with type O tend to have.

Guess who has tummy troubles? Oh, yeah! Me!  And I'm celiac. Did you notice that mention about going light on grains? I guess that might be a reason. Also beans--like kidney beans--hate me. They always have. I do fine with dairy, though, so not everything is written in stone, I suppose.

Anyway, because I'm craving meat and I intend to enjoy it to the fullest, I'm going to make steak au poivre.

Let me share this delicious recipe with you. It was the first thing I made for the French Bistro mysteries. My pal, Krista, suggested it, and wow! I mean, wow! It is one of the most delicious ways to serve a steak ever! And so easy.

When I share the recipes at the end of the book, one of the characters says a little bit about the recipe. I started adding that personal touch in the third Cheese Shop Mystery and kept up the practice through the Cookbook Nook Mysteries and now the French Bistro Mysteries. I mean, who better than one of the knowledgeable characters to share the recipe, right? So today, I'm going to let Chef C, aka Camille Chabot, the main chef at Bistro Rousseau, introduce this entrée. She is a hoot of a character. I love her. She really shines in book 2. Take it away, Chef C!


From Chef C:

It’s important not to overcook this steak. It’s best served medium-rare. The sauce continues to cook the steak on the plate. Allow the savory sauce to melt in your mouth. This recipe comes to me from my mother, a Frenchwoman with a very strong will, to put it mildly. If you would like to know how to pronounce the dish, listen to this VIMEOSteak au poivre. Pronounced AW PAWH-VRE)  Bon appetit!

       

Steak au Poivre


4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 2 teaspoons
1 cup heavy cream
Salt, to taste (about 1 teaspoon)

It’s important to remove the steaks from the refrigerator and bring to room temperature prior to cooking, about 1 hour. Sprinkle all sides with salt.

Crush the peppercorns using something hard like a mortar and pestle, or a mallet on a cutting board. Spread the peppercorns evenly in a pie plate. Press each fillet, on both sides, into the pepper and coat the surface. Set aside.

In a medium skillet, melt the butter and olive oil over medium heat. When the butter and oil turn golden and start to smoke smoke, carefully place the steaks in the pan.

For medium-rare, cook for about 4 minutes per side; for medium about 5 minutes per side. Remove the steaks to a plate, cover with foil and set aside.

Pour off the excess fat from the skillet, but do not wipe or scrape it clean.

Now, with the skillet still off the heat, add the 1/3 cup Cognac to the pan and carefully light the alcohol with a long match or battery-operated lighter. Carefully shake pan until the flames die.

Return the pan to medium heat and add the heavy cream.

Bring the mixture to a boil and whisk until the sauce becomes thick and sticks to the back of a spoon, approximately 5 to 6 minutes. Add the extra teaspoons of Cognac and season, to taste, with about 1 teaspoon of salt.

Add the steaks back to the pan, spoon the savory sauce over them, and then set them on plates, adding more sauce, once plated.














FYI

By the way, I've got one more French Bistro themed box to giveaway this weekend on my FB author page. You have to leave a comment on my Facebook author page to enter. Don't miss out. The giveaway goes until Saturday. It's How to Sightsee in Napa Valley!



TODAY'S GIVEAWAY

To enter to win, leave a comment to win a copy of A DEADLY ECLAIR, in hardcover or e-book.



Leave your email so I can contact you if you win. 
I'll pick a winner Friday. Good luck.  



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.





Praise:

"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

"I have been looking forward to the book since I first saw the cover pop up on Facebook and it certainly exceeded my expectations. As a fan of the author’s Cheese Shop Mysteries and Cookbook Nook Mysteries, I knew the characters would be strong and the food descriptions would have my mouth watering and I was right." ~ Escape with Dollycas Blog

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.


Wednesday, November 8, 2017

A Deadly Éclair is out! Plus Giveaway + chocolate éclair recipe from author @DarylWoodGerber



Yesterday was release day for 
A Deadly Éclair! 


So today, I'm offering a giveaway!
Either a Savor the Mystery mug or
a set of A Deadly Eclair coasters. 
 See below.




Also, Krista has a new Paws & Claws Mystery out!  Don't miss it! I love this series.



Please read A Deadly Eclair. You would make my publisher and me very happy.  :)  And tell a friend or librarian.

I had such a ball creating this new world, set in the wine country of northern California. I absolutely adore Mimi.

Now, I know there is a bittersweetness to releasing this book at this time. The wine country has suffered a lot of tragedy due to the wildfires, and my heart goes out to everyone. To those affected, I hope that a light-hearted adventure such as this might ease your soul. May you remember gentler times.

*



I would be remiss if I didn't share my éclair recipe with you. After all, it was the inspiration for my title!  I'm offering a "regular flour" recipe with you, but for myself, I made these gluten-free, and believe me, they were delicious. They don't last past a day. Did I have fun? Oh, yeah. Down the hatch!  LOL

*If anyone wants the gluten-free version, feel free to write me and I'll share it with you.

FYI, the custard that goes into these beauties is delicious, so if you don't want to go to the trouble of making the pastry shell, simply make the custard and serve with chocolate glaze. Yum!

CHOCOLATE ÉCLAIR

(Makes 8-10)

Custard Filling:
2 cups whole milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter

Pastry:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
4 eggs

Chocolate Glaze:
2 tablespoons butter
3 ounces semisweet chocolate, coarsely chopped – use the best brand, like Ghirardelli

To make the filling:
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Turn off the heat and set the pan aside to let the vanilla’s richness infuse the milk.

In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.

Add in 1/4 cup of the hot milk mixture and whisk until incorporated. Add in the remaining hot milk mixture and whisk.  Reserve the saucepan (don’t wash).

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly. Slowly boil until it thickens up.

Remove from the heat and stir in the cold unsalted butter. Let the mixture cool slightly. Cover with plastic wrap. Lightly press the plastic against the surface so a skin won’t form.

Chill the custard at least 2 hours or until ready to serve. You can make this a day ahead. Remove from refrigerator for about an hour before using.

To make the pastry:
Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. It will be frothy.

Stirring with a non-metal spoon, add all the flour at once and stir fast until all the flour is incorporated, about 1 minute. It will become sleek and glossy.

Pour the mixture into a standing mixer (or use a hand mixer). Mix at medium speed. With the mixer running, add the 4 eggs, one at a time. Let each egg absorb fully before adding the next. The dough should fall easily from the beaters.

Now here is the messy part. The mixture is gooey! Put the mixture into a pastry bag fitted with a large plain tip. Pipe fat lengths of dough (about the size and shape of a hot dog bun) onto the lined baking sheet, leaving 2 inches of space between them. This will make about 8-10 éclairs. Again, do not worry if you are not a pro. This takes practice.

Bake 10 minutes, then reduce the heat to 325 degrees and bake until puffed up and light golden brown, about 20 minutes more. Don’t open the oven door during the baking.

Remove from oven and let cool on the baking sheet. Prick the éclairs to let out steam. Let cool at least 10 minutes.

To make the glaze:
Set the chocolate in a small bowl. Melt the chocolate in the microwave on medium for 30 seconds. Stir then melt again on medium for 15 seconds. Repeat until it is melted completely. Do not overcook!

Add in the butter and stir until butter is melted.

To assemble:
Cut the pastry shells in half, lengthwise. I prefer to use pastry scissors for this.

Pour chocolate mixture onto a flat plate. Dip the top of the shell in the warm chocolate glaze. Use the back of a spoon if you need to spread the chocolate evenly. Set the shell, chocolate-side up, on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze.

When ready, spoon the custard into the bottom half of the shell and place the chocolate shell on top.

Enjoy!  If you like, you can wrap each individually, tightly in plastic wrap, insert into a freezer bag, and freeze. Defrost by letting them stand at room temperature.


Tips:

Don’t own a pastry bag? That’s cool. Place the dough in a large Ziploc baggie and cut the corner to pipe.  

Dough too sticky?  Put it in the refrigerator for a few minutes for better handling. 

FYI, pastries and cream can be made ahead of time, but éclairs should be assembled just before you eat them.

PS  I filled the gluten-free éclairs with a mock custard...just to try it out...and that is the custard in the little white cups photo below. Here is that recipe:

MOCK CUSTARD
Such an easy dessert!

 (Serves 4-8, depending on dessert dish size)

5-ounce box instant vanilla pudding (make sure it’s gluten-free)
2 1/2 cups milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon gluten-free vanilla extract


In a small bowl, make vanilla pudding by combining pudding mix and milk. Let it firm up in the refrigerator for about 5 minutes.

Place heavy whipping cream in stand mixer (or a regular bowl, which is what I did) and whip it at medium-high speed until soft peaks form. This takes about 2-3 minutes. Don’t over whip or it will turn into butter.

Mix in powdered sugar and vanilla with the whipped cream.  Now fold in the chilled vanilla pudding.

That’s it!

Pour into 4- or 6-ounce ramekins or dessert dishes. Cover with plastic wrap. Chill.

This keeps for about 4-5 days.














remove the vanilla bean


Mock custard

This real custard has a much denser texture; very eggy. Delish!

 *

By the way, I'm still in blog tour and book signing mode, so I'll be around and about, on the internet as well as bookstores. In addition, I'm giving away one more French Bistro themed box this weekend. You have to leave a comment on my Facebook author page. Don't miss out. The giveaway goes for one week. It's How to Sightsee in Napa Valley!


TODAY'S GIVEAWAY



To enter to win, tell one other person about this giveaway and 
leave a comment here telling me you did so.
Leave your email so I can contact  you if you win. 
I'll pick a winner Friday. Good luck.  



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.


Praise:

"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

"I have been looking forward to the book since I first saw the cover pop up on Facebook and it certainly exceeded my expectations. As a fan of the author’s Cheese Shop Mysteries and Cookbook Nook Mysteries, I knew the characters would be strong and the food descriptions would have my mouth watering and I was right." ~ Escape with Dollycas Blog

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.