Mystery Lovers' Kitchen: Justice is Served: A Tale of Scallops the Law and Cooking for RBG

Showing posts with label Justice is Served: A Tale of Scallops the Law and Cooking for RBG. Show all posts

Wednesday, January 22, 2025

Beef with Broccoli #recipe by @LeslieKarst

This is a simple stir-fry that comes together very quickly once all the (easy) prep work is done. The trick is to not overcook the beef or the broccoli, so once you actually start frying everything up, it’s done within just a few minutes. Serve over steamed rice, sprinkled with sesame seeds and/or chopped green onions for a complete and hearty meal!

Beef with Broccoli

(serves 3-4)

Ingredients

1 lb. broccoli, cut into bite-size pieces

1 tbsp. salt

1 tsp. baking soda

4 tsp. cornstarch, divided

2 tbsp. soy sauce

2 tsp. toasted sesame oil

1 lb. flank or similar beef, cut into bite-size pieces

1 tsp. chicken, beef, or vegetable bouillon (1 cube)

1/3 cup warm water

4 tbsp. oyster sauce

1 tbsp. rice or white wine, or vermouth

2 tbsp. neutral oil

1 med. onion, roughly chopped

2 garlic cloves, minced

sesame seeds, for garnish (optional)

chopped green onions, for garnish (optional)

Directions

Prepare an ice bath (about a dozen ice cubes in a large bowl of water). Bring a large pot of water to a boil with the salt, then add the broccoli and cook for about 2 minutes, until slightly tender and bright green (but not fully cooked.) Drain broccoli and dump into ice bath. Once cool, drain again and set aside.

Make the marinade: In a small bowl, whisk together the baking soda, 2 tsps. of the cornstarch, the soy sauce, and sesame oil.

Pour it over the steak and stir, so all the meat is covered. Let marinade for at least 20 minutes.

Make the sauce: Dissolve the bouillon in the water, then add the other 2 tsps. of cornstarch and stir until well mixed. Add the oyster sauce and wine, and stir again.

Heat a wok or large skillet over high heat and add the oil. Once it starts to shimmer, add the onion and cook, stirring often, until it starts to brown.

Add the beef and continue to cook, stirring often, until it starts to brown, then add the minced garlic.

Add the broccoli and continue to to cook, stirring often, for 1 or 2 minutes.

Pour in the sauce and cook 2 more minutes, until bubbling. If the sauce is too thick, add a few tbsps. water.

Serve over steamed rice, garnished with sesame seeds and/or chopped green onions.

🌿 🍷 🌱

Coming April 1

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Now available for pre-order!

Buy link here.

And now available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Nominee

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Wednesday, January 8, 2025

Simple Sautéed Green Beans #recipe by @LeslieKarst

As I promised in my pork stroganoff recipe last month, I present here a simple and delicious method for sautéing green beans, which I read about recently somewhere (the New York Times food section, perhaps?).

I used to fry up my beans in butter only, which takes a long time and often results in overcooked beans. But starting with water and butter acts to truly infuse the beans with the butter flavor, and is a far faster method, to boot. I won’t go so far as to say it changed my life, but it’s certainly changed my green beans—for the better!

Simple Sautéed Green Beans

(makes 2-3 large servings)

Ingredients

1 lb. green beans

3 tablespoons butter, cut into 3 chunks

1 teaspoon garlic powder (optional)

½ teaspoon salt

½ teaspoon black pepper

Directions

Remove the stems and strings (if they have them) from the beans and cut them into your desired size. I like to keep them whole if they’re the small haricots verts, but feel free to cut them into bite-size pieces, if you like.

Put the beans in a large skillet, pour in about ½ cup of water, add the butter, and turn the heat on to medium-high.

Once the liquid starts to simmer, add the garlic powder (if using), salt, and pepper and continue to cook the beans, stirring every minute or so.

Keep cooking until the water has evaporated and all that’s left is the butter.

At this point you can turn off the heat and finish cooking the beans right before service, or you can finish them off now: Continue sautéing the beans until they’re nicely browned, stirring often, then serve immediately.

🌿 🍷 🌱

Now available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery, book 1

Buy link here

Booklist

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Nominee

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Wednesday, December 11, 2024

Pork Stroganoff #recipe by @LeslieKarst

Noticing that I had some pork steaks in the freezer, a block of cream cheese in the fridge, and a box of fettuccine as well as canned mushrooms in the cupboard, I came up with the idea of a pork “stroganoff” for dinner (which I put in italics, since it’s traditionally prepared with beef and sour cream—as well as mustard, absent here—not pork and cream cheese). And my, oh my, was it tasty! And so easy to prepare!

[I'll provide the recipe for those tasty beans come the new year]

I used a large pork shoulder steak (sliced 1” thick), because I love the flavor of that cut. But pork chops would work, as well. I also used canned mushrooms, as that’s what I had on hand, but fresh are fine if you prefer.

Pork Stroganoff

(2 large or 4 small servings)

Ingredients

1 tablespoon butter

1 to 1 ½ lbs. pork steak or chops

salt and black pepper

1 med. onion, sliced

1 can sliced mushrooms, juices drained into a separate container

¼ cup dry sherry

½ block cream cheese

½ lb. fettuccine or egg noodles

chopped chives or green onions, for garnish

Directions

Season the pork with salt and black pepper.

Heat the butter in a heavy skillet over medium heat until it melts and starts to bubble, then place the pork in the pan. Fry until browned on the bottom, then flip. Continue cooking till browned and cooked medium rare. (You can cut into it to see.) You want it still a bit rare, as it will cook more once added back to the sauce.

Set the pork steak on a cutting board or plate to rest. Be sure to use something that can catch the juices.

Into the same pan you fried the pork in, add the sliced onions. (If there isn’t enough residual fat from the pork, add a little more butter to the pan first and let it melt.) Sauté onions over medium heat until they start to soften and brown, then add the mushroom pieces. Continue to sauté until the mushrooms start to brown.

Add the sherry and continue to cook for about a minute.

Add the cream cheese and mix it in, then pour in the mushroom water and stir until the cream cheese has melted and everything is well blended. Turn off the heat and let this sit until right before service.

Cook the pasta according to the instructions on the package.

While the pasta is cooking, cut the pork up into bite-size pieces. Pour any juice from the pork into the cream cheese sauce. When the pasta is almost done, reheat the cream cheese sauce, then add the cut pork to it. Add a ladle of the pasta water to the sauce and stir.