From Daryl aka Avery:
Well, I've got to say it's been quite a week. Launching a book is never easy. This week was much harder for me, for a lot of reasons that I won't go into. But add in a library luncheon and two book signings far, far, away - lots of driving - I've got to admit I'm exhausted.
When I'm tired, do you know what I crave? Red meat. No kidding. And I found out some interesting information about why...
You're going to love this. I did!Have you heard of eating to your blood type? Here's a site that explains it: BLOOD TYPE
Type O blood people--which I am--should eat a high-protein diet heavy on lean meat, poultry, fish, and vegetables, and light on grains, beans, and dairy. The source also recommends various supplements to help with tummy troubles and other issues which he says people with type O tend to have.
Guess who has tummy troubles? Oh, yeah! Me! And I'm celiac. Did you notice that mention about going light on grains? I guess that might be a reason. Also beans--like kidney beans--hate me. They always have. I do fine with dairy, though, so not everything is written in stone, I suppose.
Anyway, because I'm craving meat and I intend to enjoy it to the fullest, I'm going to make steak au poivre.
Let me share this delicious recipe with you. It was the first thing I made for the French Bistro mysteries. My pal, Krista, suggested it, and wow! I mean, wow! It is one of the most delicious ways to serve a steak ever! And so easy.
When I share the recipes at the end of the book, one of the characters says a little bit about the recipe. I started adding that personal touch in the third Cheese Shop Mystery and kept up the practice through the Cookbook Nook Mysteries and now the French Bistro Mysteries. I mean, who better than one of the knowledgeable characters to share the recipe, right? So today, I'm going to let Chef C, aka Camille Chabot, the main chef at Bistro Rousseau, introduce this entrée. She is a hoot of a character. I love her. She really shines in book 2. Take it away, Chef C!
From Chef C:
It’s important not to overcook this steak. It’s best served medium-rare. The sauce continues to cook the steak on the plate. Allow the savory sauce to melt in your mouth. This recipe comes to me from my mother, a Frenchwoman with a very strong will, to put it mildly. If you would like to know how to pronounce the dish, listen to this VIMEO: Steak au poivre. Pronounced AW PAWH-VRE) Bon appetit!
When I share the recipes at the end of the book, one of the characters says a little bit about the recipe. I started adding that personal touch in the third Cheese Shop Mystery and kept up the practice through the Cookbook Nook Mysteries and now the French Bistro Mysteries. I mean, who better than one of the knowledgeable characters to share the recipe, right? So today, I'm going to let Chef C, aka Camille Chabot, the main chef at Bistro Rousseau, introduce this entrée. She is a hoot of a character. I love her. She really shines in book 2. Take it away, Chef C!
From Chef C:
It’s important not to overcook this steak. It’s best served medium-rare. The sauce continues to cook the steak on the plate. Allow the savory sauce to melt in your mouth. This recipe comes to me from my mother, a Frenchwoman with a very strong will, to put it mildly. If you would like to know how to pronounce the dish, listen to this VIMEO: Steak au poivre. Pronounced AW PAWH-VRE) Bon appetit!
Steak au Poivre
4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 2 teaspoons
1 cup heavy cream
Salt, to taste (about 1 teaspoon)
It’s important to remove the steaks from the refrigerator and bring to room temperature prior to cooking, about 1 hour. Sprinkle all sides with salt.
Crush the peppercorns using something hard like a mortar and pestle, or a mallet on a cutting board. Spread the peppercorns evenly in a pie plate. Press each fillet, on both sides, into the pepper and coat the surface. Set aside.
In a medium skillet, melt the butter and olive oil over medium heat. When the butter and oil turn golden and start to smoke smoke, carefully place the steaks in the pan.
For medium-rare, cook for about 4 minutes per side; for medium about 5 minutes per side. Remove the steaks to a plate, cover with foil and set aside.
Pour off the excess fat from the skillet, but do not wipe or scrape it clean.
Now, with the skillet still off the heat, add the 1/3 cup Cognac to the pan and carefully light the alcohol with a long match or battery-operated lighter. Carefully shake pan until the flames die.
Return the pan to medium heat and add the heavy cream.
Bring the mixture to a boil and whisk until the sauce becomes thick and sticks to the back of a spoon, approximately 5 to 6 minutes. Add the extra teaspoons of Cognac and season, to taste, with about 1 teaspoon of salt.
Add the steaks back to the pan, spoon the savory sauce over them, and then set them on plates, adding more sauce, once plated.
FYI
TODAY'S GIVEAWAY
To enter to win, leave a comment to win a copy of A DEADLY ECLAIR, in hardcover or e-book.
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I'll pick a winner Friday. Good luck.
Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.
Praise:
"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings
"I have been looking forward to the book since I first saw the cover pop up on Facebook and it certainly exceeded my expectations. As a fan of the author’s Cheese Shop Mysteries
and Cookbook Nook Mysteries
, I knew the characters would be strong and the food descriptions would have my mouth watering and I was right." ~ Escape with Dollycas Blog
and Cookbook Nook Mysteries, I knew the characters would be strong and the food descriptions would have my mouth watering and I was right." ~ Escape with Dollycas Blog
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A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.
GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
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FOR CHEDDAR OR WORSE,
the 7th Cheese Shop Mystery is out!
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
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When a fairytale fantasy night becomes a nightmare,
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