Showing posts with label Diane Vallere. Show all posts
Showing posts with label Diane Vallere. Show all posts

Saturday, January 16, 2016

Hoshiyama Fried Rice Guest post by Diane Vallere

LUCY BURDETTE: I'm really excited about today's guest, as I loved the first book in her new series. And she's here to share a recipe from the book, and also offer a giveaway! Welcome Diane!

DIANE VALLERE: I am what you might call an experimental cook. I’ll toss things in (or not) at whim, add things (or not) based on the contents of my fridge, and eyeball measurements. The following recipe is one that morphed from a clone recipe for Benihana fried rice and a recipe in an old cookbook. I’ve made many versions over the years and it always delivers.

2 tbsp sesame oil
1 egg
1 cup cooked white rice
1 stalk celery
1 carrot
1-2 green onions
1 cup bean sprouts
1 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp butter
2-3 cloves garlic

(I didn’t realize I had no carrots, so I’m substituting a stalk from greens instead. This could go awry, but I suspect it’ll work!)

1.     Take butter out of fridge
2.     Turn empty pan on low to preheat
3.     dice: green onion, celery, carrot
4.     mince garlic
(Lots of chopping! Make sure your knife is sharp!)

Let's get started!
5.     crack egg into cup and whisk, set aside
6.     add 2 tbsp sesame oil to pan
7.     add onion, garlic, and butter to pan. *if you are making chicken fried rice, add uncooked chicken here.

8.     turn heat to medium and stir until evenly coated
9.     push to sides of pan
10.  add cooked rice

A wooden spoon is a must have for this dish, as is a pan with high sides.

11.  break apart and mix with onion/garlic/oil mixture until evenly coated. push to sides of pan
12.  add diced veggies
We’re getting there!

13.  cook in center of pan for about 1 minute, then mix with rice and other stuff in pan. When mixed, push to sides of pan, leaving space in the middle *if you are making shrimp fried rice, add uncooked shrimp here.
14.  pour whisked egg into center of pan. let it cook. When it starts to set, mix in with rice/veggie mixture until evenly mixed and egg is cooked.

If you ignored step 5, you will be scrambling to crack and whip up your egg right now. Follow directions!

15.  add 1 tbsp soy sauce
16.  sprinkle sesame seeds on top
17.  give it another turn in the pan and then you’re done!

Serve and enjoy!

An extended version of this recipe can be found in A DISGUISE TO DIE FOR. Also, you can read about the time that Tak Hoshiyama makes this very dish for Margo Tamblyn. One lucky commenter will win a copy of the book!

About the book:
No sooner does former magician’s assistant Margo Tamblyn return home to Proper City, Nevada, to run Disguise DeLimit, her family’s costume shop, than she gets her first big order. Wealthy nuisance Blitz Manners needs forty costumes for a detective-themed birthday bash. As for Blitz himself, his Sherlock Holmes is to die for—literally—when, in the middle of the festivities, Margo’s friend and party planner Ebony Welles is caught brandishing a carving knife over a very dead Blitz.
For Margo, clearing Ebony’s name is anything but elementary, especially after Ebony flees town. Now Margo is left to play real-life detective in a town full of masked motives, cloaked secrets, and veiled vendettas. But as she soon learns, even a killer disguise can’t hide a murderer in plain sight for long.


About Diane:
After a career in retail, Diane Vallere traded fashion accessories for accessories to murder. A DISGUISE TO DIE FOR is the first in her new Costume Shop Mystery Series. Diane also writes the Madison Night, Style & Error, and Lefty-Nominated Material Witness Mysteries. She is also the Vice President of Sisters in Crime.  She started her own detective agency at age ten and has maintained a passion for shoes, clues, and clothes ever since.

Sunday, April 12, 2015

Welcome Guest Diane Vallere!!

Diane Vallere lives in a world where popcorn is a breakfast food and Doris Day movies are revered for their cultural significance. WITH VICS YOU GET EGGROLL is #3 in the Mad for Mod series. She also writes the Style and Error and Material Witness mysteries. She launched her own detective agency at ten years old and has maintained a passion for shoes, clues, and clothes ever since.

By the way, Diane is giving away a copy of With Vics You Get Eggroll, either print or e-copy. See details below to enter!!

Take it away, Diane!

Diane Vallere’s Easy(ish) Eggrolls

To celebrate the release of WITH VICS YOU GET EGGROLL, #3 in my Mad for Mod Series, I decided to make—you guessed it—eggrolls! And while it should be noted that I am not a cook, it should also be noted that I think we can all accomplish whatever we set our minds to, so even if you don’t decide to try this recipe, please try something that you think is beyond your abilities. You might be surprised!


Not shown: sugar, sesame oil, and water.
20 egg roll wrappers
1 pound ground pork
2 teaspoons minced ginger
2 garlic cloves, minced
1/2 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
3 cups green cabbage, finely chopped
1 medium carrot, finely chopped
4 green onions, thinly sliced
1 egg, beaten with 1 teaspoon water
Cooking oil for frying

chop everything before cooking the meat!

1   1.     Heat a wok or stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add pork, ginger and garlic; stir-fry until meat is cooked through, about 7 minutes. Drain excess oil.

There’s the sesame oil!

2    2.  In a separate, large bowl, combine pork, sugar, soy sauce and sesame oil.

And there’s the sugar. Photobomb!
3     3. Set aside for 30 minutes.

Why not relax and watch a favorite TV show?

4    4. Add cabbage, carrot and green onions. Toss well.

5    5.    Fill rolls as follows:

a.    Place wrapper on a clean flat surface in front of you so that it looks like a diamond.

b.    Place 2-3 tablespoons pork filling in center of wrapper.

c.     Fold bottom point up over filling and roll once.

d.    Fold in right and left points.

e.    Brush beaten egg on top point.

f.     Continue rolling until you have a tight cylinder.

6     6.    Place filled rolls aside and cover with a damp cloth while filling remaining rolls.

keep under a damp paper towel so the skins don’t dry

7     7.    In a large pot or wok, heat 1-2 inches of cooking oil over medium-high heat to 350ºF.

a tip to ensure the oil is at the right temperature:
place the end of a wooden skewer into the oil.
If tiny bubbles appear around the wood and spiral out,
the oil is hot enough. If not, wait!

8     8.   Add egg rolls, a few at a time, and fry until golden brown, 2-3 minutes per side.

9     9.    Lift out with a slotted spoon and drain on paper towels.

Serve with hot mustard. Enjoy!

Makes about 20 egg rolls.


Leave a comment today about your favorite Chinese or fried food, and you'll be entered to win a copy of WITH VICS YOU GET EGGROLL, either print or e-book, winner's choice. Remember to leave your email so Diane can contact you if you're the lucky winner! Winner will be picked Monday.

You can find Diane on the Internet here:

Twitter: @DianeVallere
Or on her website: DianeVallere

Sunday, April 27, 2014

Please Welcome Our Guest Diane Vallere!

Novelty Homemade Tortilla Chips by Diane Vallere
(And Pico de Gallo! And Salsa!)

I am the first to admit that I’m not a cook. I do enjoy the creative part of cooking, and I’m great at following directions, so when Peg Cochran asked me to guest on Mystery Lover’s Kitchen, I started thinking about a signature dish or something that would be interesting to the readers of the blog. I went over a few cookbooks and even found a couple of recipes I wanted to try (and I did, and they were yummy, but they just weren’t me). In the end, I decided to go with one of my favorite things to make for the sheer whimsy of them: novelty tortilla chips!

Warning: making these is almost as much fun as making a Halloween costume for a teddy bear. They are particularly popular at parties and book launches. Make extra, because they go quick!
In addition to the tortilla chips, I’m making pico de gallo and salsa. Yummy!

First we start with the chips. You will need a large skillet, a slotted spoon, and a set of cookie cutters.

Today I’m going with a shoe, a dress, and cats

I package corn tortillas
1 bottle of oil (not olive oil!)

Total ingredient cost: $3

1.     Pour the oil into a large skillet and turn on medium-high

2.     While the oil is heating, take two tortillas from package and set on a cutting board
3.     Punch your shapes out and set aside. Don’t worry about “wasted” tortilla pieces. We’ll use them too!

Oh no! The shoe doesn’t fit! Is this what Cinderella’s stepsisters felt like?

It’s good to have a small cookie cutter in your arsenal so you can get 2 punches out of each tortilla.

I’m currently fascinated with parchment paper, so I stacked my reserves on it.

4.     Check if your oil is hot enough. How do you know? Insert a wooden skewer into the center of the skillet. If the oil bubbles around the wood, you’re good to go!

It’s bubbling! Get ready for the fun!

5.     Add your punched tortilla shapes to the oil. (If you’re nervous about your first batch and want a practice round, use the pieces of tortilla that were left over after the shapes were punched. This is equally good for quality control.)

Look! My shoes turned out okay after all!

Stir the shapes loosely with a slotted spoon. Edges will start to brown.

6.     Remove shapes as they harden (you’ll feel this with the spoon). They will be in and out in less than 30 seconds!
     Transfer shapes onto paper towels to drain
8.     Lightly salt
9.     Start next batch and continue until all shapes are fried. When you’re done with all of your cut out shapes, fry the pieces that are left from the punched tortillas. They’ll taste just as good as the shaped ones, and trust me…you’ll want something to snack on.

I like to shake on a little Old Bay, but I’ve been told that’s weird.

Next: Pico de Gallo
1 bunch cilantro
1 tomato
1 onion
1 jalapeno
Total cost of pico de gallo: $1.14

1.     Chop the cilantro, discarding stems.
2.     Dice tomato
3.     Dice onion

I start with the cilantro first so I can them match the size of the pile with my tomato and onion. In this case, I had extra onion, which I will use below in the salsa.

4.     Mix!


5.     Mince a little of the jalapeno and toss in if you want your pico to have a little kick.

A Serrano pepper works just as well. Maybe better!

Extra Credit: Salsa!
Because I had some left over onion and the rest of the jalapeño, I decided to whip up some salsa. I use this handy Cuisinart Mini-mate chopper and blender that my mom gave me for Christmas.

Rest of the onion
Rest of the jalapeno
2-3 cloves garlic
1 tomato
Wad of cilantro (I took this from the bunch that had the stems on it but pulled out most of the stems)
Squeeze of lime

I put everything into the Cuisinart Mini-mate and blended. I wanted it hotter so I added a Thai pepper (I happened to have one lying around). Voila!

Now there’s a snack!

Have fun with the display

Darn cats will get into anything!

Your novelty tortillas are only limited by your imagination. Enjoy!

PSST! Need a beverage to go with that? From the Mystery Lover’s Kitchen Archives, try Cleo Coyle’s Virgin Sangria or Julie Hyzy’s recipe for the fully loaded version!

Diane is the author of the Style & Error Mysteries, the Mad for Mod Mysteries, and the upcoming Material Witness Mysteries. Like her character Samantha Kidd, she is a former fashion buyer; like her character Madison Night, she loves Doris Day movies, and like her character Polyester Monroe from the upcoming fabric shop-themed series, she lives in California. Her next book, SUEDE TO REST, is the first in the Material Witness Mystery Series. Find out more about Diane at www.