Showing posts with label garlic mayonnaise. Show all posts
Showing posts with label garlic mayonnaise. Show all posts

Sunday, July 11, 2010

Welcome Guest Blogger - Karen E. Olson

Please join me in welcoming Karen E. Olson to Mystery Lovers' Kitchen today. I loved getting to know Karen when she, Hank Phillippi Ryan and I were invited by the incomparable Molly Weston to visit North Carolina. Molly set up a book tour extraordinaire! We visited stores, libraries, classrooms, and we even had time to stop for some authentic barbecue! But the best part of the trip was getting to know Karen, Molly, and Hank. These are some fabulous women!

You've all met Hank here on the blog and I'm sure you've picked up some of her books. Now, I hope you check out Karen's tattoo shop mysteries. Does Karen have a tattoo? Nope. And I confess that as a tat-less person myself, I didn't know if I could get into the stories. Don't let that stop you. Her protagonist Brett Kavanaugh is a strong, fearless, and creative woman with a complicated life. You will love meeting her. I recently finished PRETTY IN INK - tattoos and drag queens. Can it be any more fun? And loved every roller coaster moment.

Okay, enough of me talking. Here's Karen:

When Julie asked me to guest blog, I had a little bit of a panic. You see, I don’t cook anymore. I haven’t cooked in years. Because my husband does. Every night.

He’s a great cook. He whips up chicken marsala, steak and broccoli stir fry, Arctic char with a maple syrup and soy sauce glaze, all after his usual nine hour work day. He likes it.

I’m not going to take that away from him.

Because he’s in the kitchen so much, he’s become a lot more aware of what we’re eating, and because of some health issues, about six months ago he decided that he’s going to try to get us off processed food as much as possible.

He’s making me spice muffins with raisins and sunflower seeds for breakfast, so I don’t have to stop for a bagel in the morning. He even started making his own bagels, trying recipe after recipe until he found one that got it right. He makes all our bread, and the one week we had to buy a loaf because he didn’t have time, well, let’s just say we don’t want that happening again. He’s tending a garden this summer, with lettuce, carrots, arugula, tomatoes, basil, green beans, and zucchini. He shops at the farmer’s market for what we call happy eggs from happy chickens, he buys fresh fish at a local store, and he gets all our beef and chicken from a local butcher.

Let’s say we’re eating pretty well and it’s incredibly healthful.

We took it one step further last weekend.

We made our own mayonnaise.

I’d had a boyfriend years ago whose mother used to make her own mayonnaise. By hand. It took what seemed to be hours. Making mayonnaise seemed very intimidating.

But we pulled out our trusty cookbook by our favorite New York Times columnist Mark Bittman. We had all the ingredients. We had a food processor. And he said he would only take 10 minutes to make.

He was right.

It was the most amazing mayonnaise ever.

Mark Bittman’s mayonnaise recipe:

1 egg

1 tsp dry mustard

2 tbl fresh lemon juice

1 c canola oil (it says you can use olive oil, but we tried that first and the flavor was too strong. Canola was much better, much more neutral)

salt and pepper to taste

Put egg, dry mustard, lemon juice, salt, pepper, and 1/4 c of the oil in a food processor. As you mix, pour the rest of the oil in very very, very slowly. It should start to get thick when you’ve poured about half of it in. If you want it thicker, you can add up to a 1/4 c more oil, but we found the consistency perfect for the potato salad we made with it.

Karen E. Olson is the author of the tattoo shop mystery series, including THE MISSING INK, and PRETTY IN INK.

DRIVEN TO INK, the third in the series, will be out Sept. 7.

Check out her books at www. or her blog at

Tuesday, January 12, 2010

EGG WEEK!! and Spot the Book Contest Winner

Congratulations once again to Janel G., who won a Junior's Cheesecake for providing this week's Secret Ingredient for Mystery Lovers' Kitchen's version of Iron Chef!

Janel suggested EGGS!

You can imagine how eggcited I was to hear what our secret ingredient was this time! Thrilled is more the word! With Eggsecutive Orders hitting the bookstore shelves just one
week ago, the timing couldn't be better.

It's my turn t to start this Iron Chef week and I'll get to my Egg Recipe in a minute. But I just wanted to also add that today I'm announcing the winner in the Eggsecutive Orders Spot the Book contest. That will appear at the end of this post because I'm writing this ahead of time and I haven't pulled a name just yet ;-)

In the meantime, don't forget to continue sending us your suggestions for our next Secret Ingredient! You could win Fannie May Chocolate! Fannie May is - unequivocally - the best chocolate I've ever tasted. I'm partial to the dark chocolate covered almonds, but if you win, you'll get to choose!

Now... Are you ready for EGG WEEK?? I guarantee this will be an eggstraordinary event!

AIOLI (Garlic Mayonnaise)

3 egg yolks

4 cloves garlic, mashed, peeled, and very finely minced

1 tablespoon Dijon mustard

¾ cup olive oil (not extra virgin)

1 teaspoon white wine vinegar

½ teaspoon Kosher or sea salt

1 lemon, halved, seeded, and juiced

¼ teaspoon white pepper (You can use black pepper if you don’t have this, but you’ll

see the flecks of it in the finished product. It gives it a rustic look, which isn’t all bad.)

1 teaspoon white vinegar

This is a blender recipe, to take all the stress out of getting it to emulsify. Place the egg yolks, garlic, and the mustard in the container of a blender. Cover and pulse to blend completely, about 1 minute. Remove the center of the lid, and begin to pour the olive oil into the container in a thin stream, still running on slow. When the mixture comes together and looks like mayonnaise (usually about when half the oil is incorporated), stop pouring oil and add in the vinegar, salt, and pepper. Blend. Add in another thin stream of olive oil while blending. Stop when about 2 tablespoons of oil are left to add. Add a splash of lemon juice. Blend. Adjust seasonings to taste. Add the rest of the oil if needed. The sauce should be thick, creamy, and rich, with a lovely tang of garlic.

My two cents: This recipe appears in Eggsecutive Orders. In the book it says "juice of one lemon" in the ingredients, and calls for a "splash" as noted above. I tried it both ways and prefer the "splash." Juice of an entire lemon makes the mixture a bit too watery, and a bit too lemony. But your mileage may vary.

Stay tuned all week for lots of interesting uses for eggs!!

And don't forget to keep sending in your suggestions for our Secret Ingredient. We will be announcing the name of our next winner soon.

Speaking of winners... Many, many readers wrote in to tell me that they'd spotted Eggsecutive Orders at local bookstores. Most readers also mentioned that they picked up a copy while they were there. First - Thank you!!

Second - I wish there could be a hundred winners, but the name I pulled from all entries is...


Yvonne B. from San Antonio

has won a $25 gift certificate to The Mystery Company Bookstore. I'll be in touch, but if you don't hear from me, be sure to email at JulieHyzy(at)gmail(dot)com so that we can arrange for you to choose your books. I've worked this out with The Mystery Company before (they don't charge shipping) and it's very smooth.

Congrats to Yvonne!!

Enjoy Egg Week!