Showing posts with label Fudging the Books. Show all posts
Showing posts with label Fudging the Books. Show all posts

Wednesday, February 24, 2016

Penne with Tomato Vodka Cream Sauce ala Jordan from FOR CHEDDAR OR WORSE.

From Daryl aka Avery


I fear that many of my readers don't really "get" the man that Charlotte is in love with: Jordan. Because he has a secretive past (revealed in the later books), readers don't initially ADORE him from the start. They want Charlotte to wind up with another guy (also revealed in later books - no spoiler alerts in this post) except...

I need you all to understand that Jordan is one of my all-time favorite characters!!! Why? Because he is strong, loving, hardworking and protective of those he loves. He moved his sister to be closer to him. [There's a reason for that.] He has a darling dog. He is a fabulous cook. He likes to read. He likes long walks and cross-country skiing. And those eyes!! Does it sound like I'm putting his profile on match dot com? Yeah, he'd pretty much fit the bill for a super guy to date, except he has this secretive past. Darn it. Secrets just don't seem to make readers comfortable, do they?  (Heh-heh)

Well, for all of you just starting the series, please don't despair. He's a GOOD man. (Okay, that's a spoiler alert! Sue me.)  Charlotte knows he is. She is instinctive when it comes to people and crime. So she's making the right choice. When you read FOR CHEDDAR OR WORSE, you'll see how good he is.  Okay? Promise!

In the meantime, enjoy Jordan's penne recipe. In FOR CHEDDAR OR WORSE, a group of friends gather at Jordan's new restaurant, and they have an evening cooking lesson. There is some pretty silly (fun) chatter between them. The recipe they are cooking is this one. Tasty, zesty. Enjoy!


PENNE WITH TOMATO VODKA CREAM SAUCE
ála Jordan
(serves 6)


2 cloves garlic, minced
1/2 teaspoon paprika
2 tablespoons extra-virgin olive oil
1 28-ounce can mini-diced tomatoes
3 tablespoons vodka (*I use Grey Goose)
1/3 cup freshly grated Parmigiano Reggiano
1/3 cup chopped fresh parsley
1/3 cup heavy cream
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper (10 grinds of peppermill)
12 ounces penne, raw (about 4 cups cooked)
Extra Parmesan for garnish
Extra parsley for garnish

Bring a large pot of water to boil.

Meanwhile, in a large saucepan over medium-high heat, sauté the garlic and paprika in the extra-virgin olive oil until the garlic sizzles, about 30 seconds. Add the tomatoes (including the juices) and the vodka. Bring to a boil.

Steam makes these kinds of photos blurry. Sorry.

Reduce the heat to a simmer, cover with a lid tilted slightly, or use a screen top so extra moisture escapes, and cook to reduce the sauce about 10-15 minutes.

Remove from heat. Stir in the grated Parmigiano, parsley, cream, salt, and pepper.  Simmer to integrate the cream, and reduce the sauce a bit more, about 5 minutes. Reduce the heat to low and keep warm.

Even blurrier - so much steam! Drat!
Meanwhile, make the pasta according to package directions. Rinse in a colander with warm water.

To serve, divide pasta among four to six bowls. Top with sauce and extra Parmigiano, plus a spring of parsley.

Serve warm.

[Note from Jordan:  This is my mom’s recipe. She wasn’t Italian, but when she was a girl, she fell in love with Italian food. As a teenager, she apprenticed in an authentic Italian restaurant. Later, she taught me everything she learned. At The White Horse, I want to share these flavors with my customers. I’ll still give them what they expected from Timothy O’Shea and his terrific pub menu, but I hope to open their eyes and hearts to new food experiences.]

Note from Daryl / Avery - who doesn't love a man who loves his mother!!


***

By the way, do you get my newsletter? Are you part of the fan club? There are fun puzzles, special pictures, tidbits, and giveaways. Sign up today so you don't miss out in the future. I won't inundate you with mail. Just share announcements when special things are happening, like the release of a new book...

Hint: there's a SURPRISE coming in April. Something brand new. Can you stand the SUSPENSE?  

Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!



Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest


Plus check out the website with lots of trailers, excerpts, plus a fan club with puzzles and giveaways!



GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered. Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery.
Click to order.





Wednesday, January 27, 2016

Blueberry Cheddar Cobbler, gluten-free + book #giveaway from @AveryAames

SAY CHEESE!!

Another giveaway today!  See below.

But first…

I have an empty refrigerator. Unlike all the people on the East Coast, I did not go to the store. I did not fill up on staples. All I have in my refrigerator is cheese and berries and milk, butter, and eggs. That’s about it!

Staples…for a mouse!

But our Clean Sweep Week theme from earlier this month has gotten me charged. I can make something tasty with what’s on hand, right? And since I’m in Cheddar Mode, because of the upcoming release of FOR CHEDDAR OR WORSE (Next week!!! Eek!!), I decided I should make something with the cheddar cheese.  I used Kerrygold Private Reserve Cheddar.


But I wanted sweet. (Yes, I do have sugar and such in the cupboard.)

So I looked in my cookbooks and searched for a recipe with cheese and blueberries. I didn’t find anything, so I resorted to the Internet, and I landed on a site called HowSweet It Is!  There was this beautiful skillet dessert, and I thought, yes, I can make this gluten-free.

Side note!  As I started the project, I couldn’t find a 1/4 teaspoon measuring spoon and that was because, though my refrigerator was empty, my drawers were full: i.e., cluttered. Have you ever done that? Started a project and stopped to complete the other project first? I emptied out my utensils drawers, found a box of things I could give away because I would NEVER use them, and then continued with baking. Welcome to spring cleaning…three months early!  Sheesh.




Anyway, here you have it, my tweaked version of How Sweet It Is Skillet Blueberry Cobbler with Cheddar Cheese!

PS  I did NOT find an oven-ready skillet in my clean-out, so I had to scramble for another solution. See below.



BLUEBERRY COBBLER WITH CHEDDAR
(Gluten-free version, serves 6)

Blueberry Filling Ingredients:

3 cups blueberries, rinsed
1 1/2 tablespoons sugar
1/2 tablespoon gluten-free flour (*I used sweet rice flour)
1/4 teaspoon salt
1/4 teaspoon cinnamon

Cheddar Biscuit Topping Ingredients:

2/3 cup gluten-free flour (*I used sweet rice flour here, too)
1/2 teaspoon xanthan gum
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cold and cut into pieces
2 ounces sharp cheddar cheese, freshly grated (about 2/3 cup grated)
7-8 tablespoons milk
1/2 teaspoon vanilla extract

*vanilla ice cream or whipped topping for serving

Note: if you don’t need to eat gluten-free, swap out the sweet rice or GF flour for regular flour and omit the xanthan gum! Easy as, um, cobbler!

Directions:

Preheat oven to 350 degrees F.

In a bowl, toss the blueberries with the sugar, flour, salt and cinnamon and add them to a 6 or 8-inch oven-safe skillet. *THIS IS WHERE I realized my 8”-skillet wasn’t oven proof, so I used an 8-inch square baking pan. [If I do this recipe over again - and I will - I’ll get a skillet, or I will use increase the whole recipe by 1/2 because 8”-square is MORE THAN 8”-round. THAT’S YOUR MATH FOR THE DAY!]





In a larger bowl, whisk together the gluten-free flour, xanthan gum, sugar, baking powder and salt. Add in the butter and mix with a fork or pastry blender until the mixture looks crumbly, like little peas. [PERSONALLY, I REALLY LIKE A PASTRY BLENDER!]

Add in the grated cheese, then add milk and vanilla extract and mix until the dough has come together but is just combined. [IT WILL RESEMBLE COOKED OATMEAL]. Spoon the dough on top of the blueberries. It does NOT have to be uniform and smooth.






Bake for 30-35 minutes, until the topping is set and the blueberries are juicy and bursting. Serve hot with vanilla ice cream. 




PS  KNOW your oven. I finally got this gadget [by Taylor, about $12] to make sure my oven is the right temperature. And guess what?  My oven has been running about 10 degrees too hot which reduces the baking time. Now I get the 350 degrees correctly by reducing my oven temp. Yay! My sister gave me that tip!




THE GIVEAWAY!


Leave your name and email so I can contact you if you WIN, and tell me do you have a spring cleaning project?

 I'll be giving away your CHOICE of the first 6 Cheese Shop mysteries. I'll also pick two more winners to win some fun swag. Winners will be chosen this Friday.



Savor the mystery and say cheese!


Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest


Plus check out our website with lots of trailers, excerpts, plus a fan club with puzzles and giveaways!


FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.




New in February
FOR CHEDDAR OR WORSE
Click to order.



Wednesday, January 20, 2016

#CleanSweepWeek - Frozen lemon chiffon pie #recipe from author @AveryAames + #giveaway


I'm still spreading the word about For Cheddar or Worse which comes out Feb 2!!  In fact you can see the trailer for the book by clicking here. 
Or by clicking HERE.


And I'm still offering a giveaway every Wednesday until launch day. See below.

But I'm out of "cheese" mode this week because this is our #CleanSweepWeek or in my words: "use something weird in the cupboard" week.

Well, granted graham crackers aren't weird. Even gluten-free crackers aren't weird, but I've had these crackers in the cupboard for about 6 months and I never got around to doing s'mores with them in the summer, so I wondered how else I could use them before they completely go stale? 

Because they are gluten-free, they aren't as "soft" as a typical graham cracker. So I thought, crumb crust!

Now, I wanted to make test a recipe for the upcoming Valentine's Day because, well, everyone needs a new dessert for that time of year, right?

And what else do I have lying about? A ton of lemons! I bought some for the holidays and didn't use them and then my Meyer lemon tree decided to produce fruit this year. Last year, no, but this year, yep! Not pretty fruit, mind you. Something's wrong with my tree. I'm going to have to call the nursery. But it did produce fruit, so I thought LMEONS. And graham crackers.

Voila! A clean sweep and a lucky one at that, in my estimation!



GLUTEN FREE LEMON CHIFFON FREEZE

Ingredients:

2 egg yolks
6  tablespoons sugar
1/2  tsp. grated lemon rind
2 tablespoons lemon juice
2 eggs whites
2 tablespoons more sugar
2/3 cup heavy cream

For the egg mixture:
Cook on top of double boiler for 3 minutes, stirring constantly:
2 egg yolks, 6 tablespoons sugar, 1/2 tsp. grated lemon rind and 2 tablespoons lemon juice.

Note: I don't own a double boiler. I used to, but it disappeared in one of my moves, so I improvised and put a little pot on top of a larger pot that had about 2 inches of boiling water. You have to be careful when stirring that water doesn't boil up and over the rim.





Let cool.

In a small bowl, beat 2 egg whites until stiff. Add 2 tablespoons sugar. Beat until stiff.




In a medium bowl, whip 2/3 cup heavy cream until they form a peak. Fold whites into whipped cream.

Add the egg yolk mixture to the whipped cream mixture and fold all. Be gentle!



Chill for a half hour.

Meanwhile crush 12-14 Gluten Free cookies and pour into bottom of pie pan.  [I used 12 halves of the specialty crackers.]  Pour in filling.  Sprinkle with remaining crumbs.  [Which I forgot to do!!] FREEZE for at least 2 hours.

Great therapy!!





Serves 6 - 8

THE GIVEAWAY!


Leave your name and email so I can contact you if you WIN, and tell me what is your Valentine's dessert? I'll be giving away your CHOICE of a Cheese Shop Mystery plus some fun swag. Winner will be picked Friday, the 8th.


Savor the mystery and say cheese!


Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest


Plus check out our website with lots of trailers, excerpts, plus a fan club with puzzles and giveaways!


FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.




New in February
FOR CHEDDAR OR WORSE
Click to order.