Showing posts with label red wine. Show all posts
Showing posts with label red wine. Show all posts

Thursday, June 23, 2011

Comfort Food for Summer - Bare but not naked spaghetti

I'm very excited to announce that the cover for the third in A Cheese Shop Mysteries series is done, CLOBBERED BY CAMEMBERT, and I love it.  I hope you do, too.  The book comes out in January.  But that is months away, and we're talking

I know it's summer, and I should be thinking about barbecues, and gardening, and sports to do outdoors. But I had a craving for comfort food and spaghetti. I'm in the midst of writing book 4, TO BRIE OR NOT TO BRIE, and I'm coming into the home stretch (the last third). That makes me hungry. I need brain food, i.e. comfort food.

Because I need to eat gluten-free, I don't indulge in carbs very often. Sure, I can have potatoes and rice and such, but restricting my diet has made me realize that I don't "need" those things. I get them in my cereal and the sweet breads that I make (like banana bread and coffee cake), so at night, I don't usually eat the extras. I stick to protein and vegetables and a glass of wine (that's my carb).

But last night, I needed carbs. In the form of spaghetti. I use this terrific brand that I found in the stores when I lived in Connecticut and can't find in the stores I frequent in California (don't know why...have complained), so I get it in bulk online through Amazon. It's called Bionaturae Gluten-free (spaghetti or linguine).  It holds together great, has a great texture, and to me, doesn't taste like it's not the "real" thing. From what I hear, Italy tests all of its people at a young age for celiac disease, so Italy--being a pasta nation--is on top of what it takes to make a great gluten-free pasta.

That said, I also wanted as fresh as possible, so I made sure I had fresh tomatoes, zucchini, mushrooms, onions, and turkey.  Yep, turkey. I like the lighter meat in this Bare but not Naked version of spaghetti.  It seems a little more "summery" (if you will).

Douse with Parmesan cheese and yum!

(*Yes, this can be made with regular spaghetti)


1 pound gluten-free pasta (cooked 11-12 minutes, to tender)
1 pound ground turkey meat
1/2 yellow onion, diced
1/2 zucchini, sliced
2 fresh tomatoes, cut into chunks
8 mushrooms, sliced thick
1 teaspoon basil
1 teaspoon oregano
1 teaspoon ground pepper
1 teaspoon salt
1/4 cup water
1 tablespoon oil
1/4 cup red wine
4-8 tablespoons Parmesan cheese, shredded

Heat large saute pan. Add 1 tablespoon oil, turkey (broken into smaller chunks), onion.  Put on the saucepan lid. Cook on low for 20 minutes, stirring occasionally (yep, got to remove that lid to do this) so turkey doesn't stick to pan and browns on all sides. Add water and wine, add vegetables and herbs.  Cook for another 20 minutes on low, with lid on. No need to stir.

Cook pasta according to directions, cooking approximately 11-12 minutes until tender. Drain in a colander.

Plate pasta on 4 plates. Spoon turkey mixture onto the pasta, making sure you add the juice that is in the bottom of the pan to each portion. Sprinkle with Parmesan cheese. Adorn with small salad or pretty green salad green leaves.

Serve with gluten-free breadsticks.


Book 2 in A Cheese Shop Mystery series launched last month: LOST AND FONDUE . 

If you'd like to order a copy, click this booksellers link on my website. It's available on Amazon, Barnes and Noble, and independent booksellers.

To see a trailer for LOST AND FONDUE, click HERE

To read an excerpt of LOST AND FONDUE, click HERE.

If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards - including FONDUE), click here: RECIPES.

Say cheese!

Be sure to catch me (or my characters) the fourth of every month at Killer Characters blog, and on Facebook, and on Twitter: @AveryAames.

Wednesday, February 24, 2010

Red Wine Chocolate Cake

As soon as I heard what our new secret ingredient
was, I knew I wanted to make this very rich, very
luscious red wine chocolate cake. And that's not just
because cooking with wine requires a little for the
cake and a little for me, a little more for the cake
and a little more for me. Kidding, okay, not really.
Let's just say, baking was more fun than usual
that day!

Because so much of the wine was going into the cake (1 1/4 cups), I chose
a Pinot Noir (Redwood Creek 2008) that was on sale (I'm nothing if not
thrifty). This medium-bodied Pinot was noted for having the ripe flavors
of blackberry and black cherry enhanced by a velvety smooth finish that
I thought would blend very well with chocolate. I was right. This cake was


2 cups flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups red wine (dry)


Preheat the oven to 350°. Grease and flour a 12-cup bundt pan. In a bowl, sift the flour, cocoa powder, baking soda and salt and set aside.

In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time. Add the vanilla and beat for 2 minutes longer. Alternately mix in the dry ingredients and the wine. Scrape the batter into the prepared pan, and bake for 45 minutes, until a knife inserted in the center comes out clean. Let the cake cool completely. Make your glaze. Drizzle cake with chocolate glaze and garnish with fresh strawberries.

Glaze recipe

3 tblspns butter

2 tblspns cocoa

3 tspns milk

1 cup confectioner's sugar

1/2 tsp vanilla

Melt the butter in a small sauce pan. Add remaining ingredients one at a time, while continuing to stir. Take glaze off of stove. It will thicken while cooling. When it is the right consistency, pour over the cake and let it set. ENJOY!

NEW CONTEST ALERT! Krista has a set of COOKIE CUTTERS from Wilton that is up for grabs. To enter the contest, all you have to do is leave a comment! Easy Peasy!

Check back on March 2, when the cookie cutter winner will be announced, and my new book SPRINKLE WITH MURDER will be OUT!

There's only one more week to enter my Name the Cupcake Contest. Go to my website to enter. You and your cupcake might be the lucky ones to be written into BUTTERCREAM BUMP OFF (the sequel to SPRINKLE WITH MURDER). The entries are piling up with suggestions like Austin's Sprinkle Doodle and Phoenix's Banana Fonana. LOVE THESE!!!

Jenn McKinlay -- SPRINKLE WITH MURDER -- March 2010
aka Lucy Lawrence -- CUT TO THE CORPSE -- April 2010
-- STUCK ON MURDER -- Sept 2009