Showing posts with label gouda. Show all posts
Showing posts with label gouda. Show all posts

Wednesday, November 27, 2013

Broccoli Cheese-y Casserole #recipe for Thanksgiving

From Daryl aka Avery

IT'S THANKSGIVING WEEK on Mystery Lovers Kitchen.

I'm so thankful for all of you, our MLK foodie fans, that I'm offering a giveaway below! Check it out.

Also, I am so thankful for all my buddies on Mystery Lovers Kitchen! We have been so blessed over the years with good companionship.

I don't know if you have purchased everything from the store or whether you have a set menu and don't intend to vary from it, but if you haven't and you don't, think about the casserole. If you have (and do), then consider it for Christmas.

Granted, it's not pretty.  LOL Is there any way to make a pretty casserole?? I mean, c'mon. Stuff clings to the sides. But isn't that the fun? It sure is for the person who's cleaning up. Sometimes the remains are the best parts of a casserole. Get a spoon. Lick. Yep. Gooey, cheese-y fun! And when you put a casserole portion on a plate, it oozes out on all sides. Only in cooking magazines and cookbooks do you see a "perfect" picture. Don't despair. Pretty doesn't matter. Taste does. And this is tasty!

In fact, this is one of my new favorite dishes that I'll make throughout the year. I adore Gouda cheese. I hope you do, too. For those who can't get Gouda, I'll bet you could use Monterey Jack cheese in its place. In fact, I'm going to test that and report back.

May this Thanksgiving bring you good times with family or friends or, if you're on your own, a wonderful private time with a good book or a good movie!

Broccoli Cheese Casserole


(serves 6)

1 pound broccoli
2 cups sweet onions, sliced
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons cornstarch or potato flour
1/2 teaspoon salt
dash of pepper
1/2 cup half and half
1/2 cup milk
3-5 tablespoons cream cheese
1/2 cup Gouda cheese (shredded)
2 more tablespoons butter

3/4 cup dry gluten-free rice cereal, crushed


In a large saucepan, bring 6 cups of water to boil. Add chopped broccoli and sliced onions. Cook 3 minutes. Drain and set aside.

In another large saucepan, melt 2 tablespoons butter, stir in cornstarch (or potato flour), minced garlic, salt, and a dash of pepper.

Add half and half and milk; cook and stir until thickened and bubbly.

Add cream cheese; cook and stir 1-2 minutes then stir in broccoli and onions. (I skipped this step and combined the two right in the casserole dish.)

Put in 2-1/2 quart casserole dish. Top with Gouda cheese.

Melt remaining 2 tablespoons butter and toss with rice cereal crumbs. Sprinkle over casserole.

Bake at 350°F for 25-30 minutes.

So...what are you thankful for?

Giveaway: IF YOU POST THIS ON FACEBOOK, TWEET IT, or PIN IT ON YOUR PINTEREST PAGE, and let me know in a comment HERE, you'll be entered to win your choice of either a Cheese Shop Mystery (4 choices) or A Cookbook Nook Mystery (1 choice, Final Sentence). I'll announce the winner next Wednesday. Remember to add your email in your comment, or send me your email to avery at averyaames dot com. Good luck!

LAST BUT NOT LEAST, Krista Davis, Lucy Burdette, Julie Hyzy and I are having a contest on Facebook. It's fun with lots of ways to win. We're giving away a fabulous gift basket from Salt & Pepper books (you know, the store that inspired the Cookbook Nook mysteries) as well as our books. And we might even sweeten the deal in weeks to come. Runs to the middle of December. So check it out. Click on the picture for the link!


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Check out our website.

Next up: 
Days of Wine and Roquefort Feb 2014, preorder here
Inherit the Word March 2014, preorder here

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

Wednesday, April 11, 2012

It's Grilled Cheese Month!

It's national grilled cheese month!  Wheee!!!!!

I almost forgot until my good pal, Spaulding the Feline Foodie and his mistress, the Marcella the Cheesemonger reminded me. How silly of moi!

Marcella, the wizard, shares the perfect way to make a grilled cheese. I cannot do this better than she! Here's a link.  After visiting her link, come back and see which cheese combo I make...or go to her link after and print out the instructions. So much fun!

 If I never told you, here's the way I met Marcella and Spaulding. In THE LONG QUICHE GOODBYE, the author (a.k.a. me, myself, and I) made a tiny error. Spaulding the Feline Foodie contacted me to point out the itsy bitsy error...which had to do with Humboldt Fog (a delicious Cypress Grove goat cheese).  So Rags...Charlotte's rescued Ragdoll cat in A Cheese Shop Mystery...wrote back to Spaulding. They had a delightful conversation. Spaulding's mistress forgave me the faux pas and we have become fast friends. Marcella has given me a wealth of great information about cheese. I couldn't be nearly as knowledgeable without her help. She now travels the world in the name of cheese! Lucky her.  [Poor Spaulding misses her...but he has "the man" - Marcella's sweet other half- to keep him loved.]

Devil's Gulch
I digress...back to grilled cheese. One of my all-time favorite foods. Talk about comfort food? I've never had a grilled cheese I didn't like...until I tried a combo this week that didn't work. The cheese was fabulous on its own--creamy and coated in tiny pepper flakes, but in the experiment I tried--adding olives--blech! That doesn't mean a grilled cheese with Devil's Gulch on its own wouldn't be great. It was my experiment that didn't work.

First layer of grilled cheese
On the other hand, try this sandwich that melted in my mouth. I adore the flavors of rosemary, olives, and cheese! And with simple yet delicious cheese, yummy! [Remember, the more cheese, the more it's a grilled "cheese" and not grilled "bread."]


(serves 2)

2 ounces Fromage d’Affiinois cheese
2 ounces mascarpone cheese
2 ounces Gouda cheese, shredded
1 teaspoon crushed rosemary
8 kalamata olives, sliced in half
4 slices bread  (gluten-free if necessary)
2 tablespoons butter


second layer
Butter the bread on one side.  Heat a griddle on medium to LOW.  Lay two pieces of bread on the griddle, butter-side down.  Layer with Fromage d’Affinois (RIND CUT OFF) and mascarpone cheese. Then add rosemary and olives. Top with shredded Gouda. Place other slide of bread on top of each sandwich “half.”

See it ooze out
Cook the sandwich about 2 minutes. Gently flip so no cheese or olives fall out. Cook another 2 minutes. Flip again. Cook 2-4 more minutes, until the cheese is oozing out the sides. [If necessary, cover with foil or another pan to make the heat really stay inside the sandwiches.]  Remember, we don’t want a burned grilled cheese, so make sure the heat stays low.

Slice in half andsserve warm.

Remember to "like" Spaulding on Facebook. 

And remember to check out our recipe box on the right for more grilled cheese sandwiches! We have a lot of them!

* * * * * 

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


"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
She doesn't say all the same things I do.
And pretty soon she'll have some fun news to share!

You'll hear that first in Avery's newsletter!

Say cheese!


Wednesday, April 4, 2012

Easter Brunch Apple Danish

I am married to a wonderful man. I'm Christian. He's Jewish. Our family has celebrated both Easter and Passover for many years. Our combination of religions has made us see a bigger picture; we think God does, too. Our combo has also made me learn how to cook a variety of foods, including ham and brisket  (not together! LOL).  I can make waffles and potato latkes. I know how to prepare Charosos (pronounced: har-oh-sis, with a sort of guttural "h" at the beginning). It's made with apples, nuts, wine, and cinnamon (a requirement at a Seder dinner), and I know how to dip Easter eggs so the color is just right!  Vinegar to water balance is key.

I also know where NOT TO HIDE those Easter eggs so that you don't find them until the following year. [I actually make a list and keep count. Sometimes the adults are doing all the hunting in the end for the "missing" egg. Too funny.]

This year, after a Seder dinner on Friday, we're celebrating Easter on Sunday. We're having an egg hunt and I'm serving brunch, and I thought what could I do instead of waffles?

I saw a recipe for apple galette in a cheese course book that a girlfriend gave me, and thought, hmm, sounds like apple pie but looks so pretty and it's different. A galette  is basically a danish.

As many of you know, I need to eat gluten-free, so sometimes making pastry isn't all that easy. I've gone for the store-brand pre-made GF pie shell in the past, but this recipe called out to me (I have craved a good danish ever since I went off gluten), and I have to say I'm never going back to store-bought. It was so easy to make this "shell" and it tasted fabulously rich. The butter definitely made the difference. (Not good for the waistline, so good for the taste buds.)

Truly, making the pastry was easy. I used a food processor to mix up the dough. Huge help!  The dough held together. When it cooked, the dough crisped up perfectly. And the Gouda cheese made it...well, "not just gouda...great!"  ( coin a phrase that fellow author Lorna Barrett coined for my first Cheese Shop Mystery.)


[This can be made with normal flour - sub out the rice flour and omit the Xanthan gum...that's all.]


1 cup rice flour (or mixture of choice)
¼ teaspoon salt
1 stick (less half tablespoon) unsalted butter (cold)
3 Tablespoons ice cold water
1 pound apples (Granny Smith)
3-5 Tablespoons sugar (depending on your taste)
1 egg yolk whisked with 1 teaspoon water
4 ounces (1/2 pound) aged Gouda


To make the dough: in a food processor, combine flour, salt, and half of the butter, diced into small bits. Pulse. Add the rest of the butter, diced into small bits. Pulse. The mixture should resemble small peas.

Move mixture to a bowl. Add the ice cold water and stir with a fork. You might need to knead the mixture with your fingers (sparingly) until it holds together. Form a ball. Pat it into a hamburger-patty sized flat round. Cover with waxed paper and set in refrigerator for an hour.

Meanwhile, pare the apples, quarter, core, and then cut into thin-thin slices. Also, make the egg yolk and water mixture. Set aside.

Preheat the oven to 425 degrees.

Remove the dough from the refrigerator. 

Set it on a gluten-free floured board. Cover with a fresh piece of wax paper. Roll it out to about a 12-inch round. If necessary, reach beneath the wax paper and pinch pieces of flour together so no cracks form. Remove the wax paper, slice off the jagged edge so you have a circle. Set the circle on a flat (round if you have it) baking pan. (I use my pizza pan.)

Layer the apples (about 2 ½ cups of slices) in the center of the galette, leaving about 2 inches of dough free. Sprinkle the apples with sugar. Gently fold up the edges of the galette, pinching together where necessary to prevent cracks in the dough. Brush the dough with the egg wash.  Set in the oven to bake for 30 minutes. [Check to make sure it doesn’t burn. This is a hot oven.]

Serve warm with shavings of aged Gouda on each portion.

So on this Easter, or Passover, or if you simply celebrate the newness of Spring, may you enjoy good health, hope, a happy vision of your future, and be inspired to love not only yourself but those who mean so much to you! New things are on the horizon!

* * * * *

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


"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
She doesn't say all the same things I do.
And pretty soon she'll have some fun news to share!

You'll hear that first in Avery's newsletter!

Say cheese!


Wednesday, February 8, 2012

Clobbered by Camembert Pancakes with Gouda and Figs

Say cheese!

CLOBBERED BY CAMEMBERT came out yesterday and I had a terrific launch party at Mysterious Galaxy with my pal Kate Carlisle (Bibliophile Mysteries). We had cheese, wine, good chats, fun!

By the way, our own Ellery 
Adams (aka Lucy Arlington) has a new series out, as well. A Novel Idea Mystery.

Don't you love the title?  Go Lucy (Ellery)!!!

I'm in full-PR mode right now. I'm having a contest on my website (see below) and I'm heading to Houston this weekend to sign books at Murder by the Book.  

Then I'm off to the Bay Area to sign at Barnes and Noble in the San Mateo area. I'll get to see family, cuddle some kids, and did I mention breathe???  LOL

In addition, I'm doing a few guest blogs. If you need to eat gluten-free like I do, check out this post on the Gluten-free Guidebook.  And another on BLOGHER.

Of course, while traveling, I need a little sustenance. 

In CLOBBERED BY CAMEMBERT, I have a fun recipe that I intend to share with my family in the Bay Area for Sunday brunch. 

Pancakes with Melted Gouda and Dried Figs. 

Pancakes with Melted Gouda and Dried Figs
This is a breakfast that Charlotte serves to the twins. [For Clair, she makes gluten-free pancakes * recipe below] When I'm writing, I try to come up with new meals in every chapter or every other chapter. Sandwiches, dinners, breakfasts, snacks, desserts. I came up with this recipe because I was thinking about a favorite of my mother's: Monte Cristo Sandwich. That's French toast filled with ham and cheese, cooked up crispy and served with syrup.

I hope you enjoy. The pancake recipe is my grandmother's recipe, tweaked to be gluten-free.

(Serves 2)

Pancake Mix  [For gluten-free, use recipe below]
4 ounces Gouda cheese, cut into 12-16 very thin slices
4 ounces maple syrup
4-6 figs, stems removed, and then sliced

Make your favorite pancake mix according to directions.

Warm the maple syrup by heating a pot filled with water.  Set the syrup carafe into the boiling water.  Turn off the heat.

Heat griddle to 400 degrees.  Put 12-16 dollops of pancake mix on the griddle.  Cook to desired color of golden brown.  Flip.  Top each with a piece of Gouda cheese.  Cook until the underside of the pancake is desired color of golden brown.

Set the pancakes on two plates.  Surround with sliced figs.  Drizzle with warm maple syrup.



 1 1/2 c. milk (1%)

3 tbsp. canola oil
2 eggs, beaten
1/2 tsp. gluten-free vanilla
 2 tbsp. sugar
1/2 tsp. salt
  2 1/3 c. of gluten-free flours (mix)

  2 tsp. gluten-free baking powder



Combine the milk, oil, eggs, and vanilla. Add the sugar and salt. Whisk.

Pour the dry ingredients on top, stir, and then mix with a blender to remove all the lumps.

Heat up the griddle.

Using a 1/4 c. measuring cup (or a soup ladle), dip the batter out of the bowl and pour onto your skillet. I can fit four to six pancakes on my square skillet. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake.

Flip the pancakes. Cook for a minute on the second side. Remove them from the griddle and slip them into a plate that is warming in a 200 degree oven.

Make another batch until you’re ready to serve.

Serve with real maple syrup.

* * *

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 my mailing list
 because I'm having a LAUNCH contest
 for the month of February, ends March 1.
You can win an adorable Cheese Paddle from Sur la Table!

Say cheese!

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