Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts

Wednesday, December 5, 2012

Say Brie! Smile for Pizza


Say Brie!

TO DO OR NOT TO DO…

Wait, that’s not the title of my new book, but that’s how I feel. Especially during holiday season. So much to do.

In addition, I have a book coming out soon. 8 weeks until TO BRIE OR NOT TO BRIE comes out. I'm excited. I turned in the final draft. My editor loves it (yay, always a good thing). I'm doing the typical PR things while trying to keep calm in my normal life. Hard to do when you’re decorating the house, wrapping presents, entertaining family or friends…or none of the above if that’s your choice.

But baking. I bet you’re baking. How can you not? This is the time of the year where resolutions have flown the coop and we allow ourselves a few indulgences, right?

But before I get into the sugar rush, I like something savory.

In honor of TO BRIE OR NOT TO BRIE, I’ve been focused on lots of recipes with Brie in them.

This week, I was dying for pizza. With Brie. It's a great melting cheese and lusciously rich.

I made a gluten-free one and it was fabulous. This recipe is NOT purely a gluten-free recipe. Just the crust, which all you “regular” readers can substitute with a regular crust pizza. How easy is that?

Enjoy. Try to breathe through the season. Take care of your health. But occasionally indulge.

BRIE TOMATO PIZZA

Ingredients:

1 freshly made pizza crust, uncooked
1 tablespoon Dijon mustard
1 8-ounce Brie cheese, rind removed, cheese cut into 1/2-inch cubes
2 plum tomatoes, cut into thin rounds
1 minced shallot (about 2 tablespoons)
1 tablespoon oregano
2 tablespoons coarsely grated Parmesan cheese

Directions:

Preheat oven to 400°F. Prepare pizza crust, as directed on package (I used Gluten Free Pantry mix).

Spread mustard on crust. Spread Brie cubes on top. Layer with tomatoes and sprinkle with shallots. Sprinkle with oregano, then Parmesan cheese.

Bake pizza until crust is crisp and cheeses melt, about 15-20 minutes.




* * * * * * *


The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
coming February 2013.

You can pre-order the book HERE. 

Click this link to watch the TRAILER

Click this link to read an EXCERPT.

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 by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
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.

Say cheese!

***********







Tuesday, May 3, 2011

A Killer Quiche to Celebrate the Release of Avery's LOST and FONDUE!


What a week! As most of you know by now, two of our Mystery Lovers' Kitchen cooks just won Agatha Awards.

Avery Aames won the Agatha for Best First Novel for her debut Cheese Shop Mystery THE LONG QUICHE GOODBYE and Mary Jane Maffini won the Agatha for Best Short Story -- "So Much in Common," published by Ellery Queen magazine. Way to go, girlfriends!

Well, today we have an all new reason to celebrate because it's RELEASE DAY for Avery. Her second Cheese Shop Mystery LOST AND FONDUE is now officially on sale, so don't miss your chance to return to the picturesque town of Providence, Ohio, and visit with Charlotte in her charming Fromagerie Bessette. Of course, Charlotte has a brand new murder to solve, and it's one killer mystery.

For a review of Avery's new novel, check out Lesa Holstine's blog here. To read a sneak peek from the book, click here. And to view the book trailer, just click the arrow in the window below...



To help Avery celebrate the release of her new Cheese Shop Mystery, I wanted to make something very special today.

I asked Avery if she wouldn't mind my whipping up one of Charlotte's special quiches for you all. (Charlotte creates a new quiche every week for her cheese shop customers.)

Avery graciously shared one of Charlotte's recipes. I whipped it up for a Sunday brunch and my husband and I inhaled it. The quiche is absolutely delicious with fragrant layers of flavor that transcend the average fare. So here you go. A killer of quiche recipe courtesy of Avery Aames -- and her amateur sleuth, cheese shop owner Charlotte Bessette...



Avery Aames'
Vidalia Onion
and Bacon Quiche



To download a free PDF of this recipe that you can print, save, or share, click here.





Serves 6

Ingredients:

1 pie shell, homemade, frozen, or pre-made such as Pillsbury
6 slices Smoked Bacon, cooked crisp
2 teaspoons olive oil
1/2 large Vidalia Onion, sliced thinly
3 green onions (scallions), chopped
1/2 to 1 teaspoon white pepper
4 ounces shredded Fontina cheese (or more, if desired, to taste)
1/4 cup arugula leaves, finely chopped
1/4 cup cream
3/4 cup 1% or low-fat milk
4 extra large eggs
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground pepper

Directions:

(1) Bake or sauté bacon until crisp. Remove from heat and cool on paper towels. Break into thirds.

(2) Sauté Vidalia onions and green onions in olive oil at medium heat until they turn limp and slightly brown/caramelized. Remove from heat and drain on paper towels.

(3) Sprinkle (1/2 to 1) teaspoon of white pepper and 2 oz. shredded cheese on pie crust. Layer with finely chopped arugula.



(4) Lay onions on top of arugula. Lay bacon on top of onions.



(5) Mix milk, eggs, and seasonings together. Pour into pie crust. Sprinkle egg mixture with remaining cheese.



(6) Bake 35-40 minutes at 375 degrees F. until quiche is firm and lightly brown on top and crust.

*Note, if Gluten-free pie shell used, this recipe is Gluten-free.


Allow to cool for a few minutes
before cutting into slices and...



Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries



And congrats again 
to Avery on the release of