Showing posts with label cheddar. Show all posts
Showing posts with label cheddar. Show all posts

Wednesday, January 28, 2015

Agatha Christie Mystery Potatoes #recipe + book giveaway for AS GOUDA AS DEAD


By now, you all know I'm gearing up for the release of the next Cheese Shop Mystery #6: As Gouda As Dead. So yes, another giveaway!  If you leave a comment TODAY, as in weeks past, you'll be entered to win a Cheese Shop Mystery plus some fun swag. See details below!



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My son and DIL gave me a cookbook from England called The Curious Cookbook: Viper Soup, Badger Ham, Stewed Sparrows and 100 More Historic Recipes by Peter Ross. Long title! Whew! Some fun reading inside.


Now, I can't make most of the items. Some require pheasant from the 1400s and vipers. I hate vipers!  I think it's truly meant to be a history book. But, lo and behold, I found a recipe tucked away at the end of the book that I could make.  It's simple; it's tasty. It's called

Agatha Christie’s Mystery Potatoes

I couldn't pass that up!

Here's the recipe directly from the book:
  
“6 good-sized potatoes, a little margarine, 4 tablespoonsful cream, 10 anchovies. Bake the potatoes in a moderate oven. Then cut them in half, remove the insides, and mash them with the margarine and cream. Chop up the anchovies and mix them in. Add pepper and salt to taste. Return mixture to the empty skins, dap on top with margarine and brown in a hot oven.”

I have to admit I tweaked the recipe.  I mean, c'mon, it's a potato, with anchovies. Admittedly, the anchovies are a wonderful touch! Tasty, salty yum!

When you add cheese (how could I not?)...heaven.

I also tweaked by using butter, not margarine!  Sorry, Dame Agatha!  And about a half tablespoon per…

For the moderate oven, I set it at 325 degrees for 1 hour. I wrapped the potatoes in foil. I always find that cooks them through. I used a Barber's Cheddar cheese to top off the potatoes. A truly wonderful addition!  


MY AGATHA CHRISTIE POTATO RECIPE:

6 potatoes
3 tablespoons butter
4-6 tablespoons cream
1 jar (container) anchovies, chopped
1 cup shredded Cheddar cheese

Wrap potatoes individually in foil. Bake potatoes in a preheated oven, at 325 F for 1 hour.  Remove and cut a slit down the middle. Press from the sides to open. Let out steam. Carefully scoop potato flesh out of the skin and put in a bowl with the butter, cream and anchovies. Stir and scoop it back into the potato skins, pushing together so the potato mounds out the top. Sprinkle with Cheddar cheese and serve.

Note: hold the skins together when scooping so they don’t fall apart!











GIVEAWAY

I'm giving away another CHEESE SHOP MYSTERY today, plus some swag.  Tell me what is the most exotic recipe you've ever tried or have the hankering to try. 

Leave your email so I can reach you if you win. If you don't feel like leaving an entire email, you can go cryptic and I'll try to figure it out. I am a mystery writer, after all. I will not use your email for any other purpose other than to contact the winner. I'll pick a name tomorrow morning. The winner will have 48 hours to contact me.

Good luck!

Savor the mystery!

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NEXT BOOK OUT: AS GOUDA AS DEAD, coming February, 2015
pre-order here





STIRRING THE PLOT is available for order: order here.


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so you can learn about upcoming events, releases, and contests! 



Wednesday, August 15, 2012

Cheddar & Bacon Mac 'n Cheese




Okay, I have to admit it's hard to photograph macaroni and cheese without some super fancy camera. All the pieces and cheese sort of blur together. You might not think this photograph is much...but I've got to tell you, this version of mac 'n cheese might be my best recipe ever.

Ever!!!

Bacon.

Krista tells me that everything tastes better with bacon. And I believe her. 

So here's why, even in the middle of our hot, hot summer, I craved mac 'n cheese. I'm writing and I need mental support. And mac 'n cheese is, quite simply, comfort food to the MAX. Each bite packs a punch. Each bite sort of melts in your mouth. 


By the way, according to Wikipedia, which happens to be my go-to source for absolutely truthful information (LOL), I discovered this:

Did you know that pasta and cheese casseroles have been recorded in cookbooks as early as the Liber de Coquina (which is one of the oldest medieval cookbooks)? Also, a pasta and cheese casserole known as makerouns was recorded in an English cookbook in the 14th century.  [I’ve got to get my hands on these cookbooks or at least get the chance to view them in person…road trip!!!] The casserole was made with hand-cut pasta and sandwiched between a mixture of melted butter and cheese. Oh, yum!!!  This dish was considered an upper-class meal even in Italy until around the 18th century.

By the way, if you are a cookbook geek, check out this link to online versions of medieval cookbooks. If you can read Old Enlgish, you might have a shot at recreating an original recipe!  :)





CHEDDAR AND BACON MAC 'N CHEESE

Ingredients:

2 cups dried macaroni, cooked to tender (about 4-5 cups cooked) (gluten-free or regular)
4 tablespoons butter [half a cube]
1/2 tsp. white pepper
1 teaspoon garlic salt
2 Tbs. rice or potato flour (for gluten-free; regular diners may use regular white/wheat flour)
1 cup milk
1 cups grated cheese (equal parts Cheddar and Gruyere or Swiss)
4 slices bacon, cooked crisp and broken into bites
1/4 cup Parmesan cheese (for garnish)
Paprika (for garnish)

Directions:

Cook macaroni according to package directions.  Drain and set aside.  May be made a day ahead.  Note:  Do not forget to drain and set aside.  You do not want the pasta to be “wet.”

In a large sauce pan, melt butter over medium heat.  Add garlic salt and pepper and cook about 2 minutes.  Add flour and stir.  Cook 1 minute more, letting boil. It will thicken. Stir constantly.

Add milk, stir and let boil to thicken.

Remove from heat and add Cheddar and Gruyere cheese. Add bacon.

Pour sauce over drained macaroni.  Sprinkle with Parmesan. Dash with paprika.

Serve with a crisp salad. 


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I'm very excited to share my newest cover for the 
4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE.  

You can pre-order the book HERE. 






You can learn more about me, Avery, by clicking this link.
Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!

Also, you probably know about my alter ego.
DARYL WOOD GERBER... 
Daryl's new series: THE COOKBOOK NOOK MYSTERIES
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.


ALSO:

I'm pleased to announce that my short story, PALACE ON THE LAKE,  in Fish Tales: A Guppy Anthology has been nominated for both the Anthony Award and Macavity Award. 
Go Sisters in Crime Guppies! 
Without them, my career would not be possible. The group support is invaluable!
You can read PALACE ON THE LAKE by clicking on the title above. :)



Say cheese!

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Wednesday, July 11, 2012

Cheddar Bacon Cornbread - Gluten-free & Regular





I had a little giveaway last week. 


Congratulations to: Maureen Hayes! You have won your choice of A CHEESE SHOP MYSTERY and some fun swag, including a kitchen gripper for the new COOKBOOK NOOK MYSTERIES.  Drop me an email at avery (at) averyaames (dot) com so I have your address.


And thanks to all of you for the names of your favorite cookbooks! I hope you will continue giving me titles or recipes from cookbooks, like perhaps for this week a bread, muffin, or biscuit cookbook?


A TIDBIT OF NEWS:


I'm so excited. Not only am I finishing up the final polish on BY HOOK OR BY COOKBOOK, the first in THE COOKBOOK NOOK MYSTERIES...(no cover yet...) but I am still "liking" what I'm writing...a major feat for some writer...


In addition:


This week, I received a copy of my new cover for the fourth in A CHEESE SHOP MYSTERY series.


TO BRIE OR NOT TO BRIE


Don't you love the artwork? I do. I'm so proud of my artist, Teresa Fasolino. I think she is inspired and such a talent!!!  She captured everything I wrote about.  I'm so lucky. The story takes place in the fall. There's a wedding in the story. (Nope, I'm not telling who.)  And there's a gazebo, an all-cheese - yes, all-cheese - wedding cake, bluebirds, and the rolling hills of Providence, Ohio. So far, you can only pre-order on Amazon. Here's a link.


And now...I'd like to share with you a recipe I found in the cookbook: The Gluten-Free Baking Book. This is an easy book to understand.  Lots of combos of recipes so you can play in the kitchen. I fell in lust with this one. I love cornbread. The recipe that I toyed was the Cheddar and Bacon Cornbread. What's not to like?  It's a perfect addition to any barbecue. You're barbecuing, right? It's summer. It's too hot to cook inside...anywhere in the U.S.  I simplified the gluten-free flour selections. I also added a bit more cheese on top of the muffins about two minutes before they completed baking. Yum!  (My cheese monger, Charlotte, would highly approve.)


* NOTE: Though I've provided a gluten-free this recipe, you can substitute regular flours for the rice flour and tapioca starch and eliminate the xanthan gum and you're good to go for regular diets. You don't have to find GF creamed corn or GF bacon, either.  See how easy it is to make things gluten-free and then convert back?   (See below)


Enjoy!!!


CHEDDAR BACON CORNBREAD (gluten-free)

Ingredients:

1 large egg
3/4 cup creamed corn (make sure gluten-free * I used Libby’s with corn starch)
1/3 cup cornmeal (gluten-free)
1/3 cup sweet rice flour
1/4 cup tapioca starch
1 ½ tsp granulated sugar
1 tsp xanthan gum
1 tsp gluten-free baking powder
1/2 tsp baking soda
1/4 tsp salt
4 slices of crisp gluten-free bacon, crumbled
1/4 half cup shredded sharp Cheddar cheese plus extra for the top

Directions:

Preheat oven to 350. Set 6-8 cupcake holders in a cupcake tray.

In a small bowl, combine the egg and creamed corn. Set aside.

In large bowl, set the cornmeal, rice flour, tapioca starch, sugar, xanthan gum, GF baking powder, baking soda and salt.  Stir.

Add crumbled bacon and cheddar cheese.  Stir. It will be thick.

Scoop mixture into 6-8 cupcake holders.

Bake 20-22 minutes until tester (toothpick) comes out clean.

Serve warm.

By the way, if you don’t have a toothpick, you can use a piece of gluten-free spaghetti or shish kebab skewer as a tester.


Also, if you like add more shredded cheese on top for the last two minutes of baking!!


CHEDDAR BACON CORNBREAD (REGULAR)
Ingredients:

1 large egg
3/4 cup creamed corn
1/3 cup cornmeal
1/3 cup flour
1/4 cup tapioca starch or (more regular flour)
1 ½ tsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 slices of crisp bacon, crumbled
1/2 half cup shredded sharp Cheddar cheese plus a little extra for the tops.

Directions:

Preheat oven to 350. Set 6-8 cupcake holders in a cupcake tray.

In a small bowl, combine the egg and creamed corn. Set aside.

In large bowl, set the cornmeal, flours, sugar, xanthan gum, baking powder, baking soda and salt.  Stir.

Add crumbled bacon and cheddar cheese.  Stir. It will be thick.

Scoop mixture into 6-8 cupcake holders.

Bake 20-22 minutes until tester (toothpick) comes out clean.


As noted in GF recipe: add more shredded cheese on top for the last two minutes of baking!!





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You can learn more about Avery by clicking this link.
Chat with me on Facebook and Twitter.


And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!


You can learn more about Daryl, by clicking this link.


"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
She doesn't say all the same things Avery does. Promise.


Say cheese!

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