Mystery Lovers' Kitchen: Justice is Served

Showing posts with label Justice is Served. Show all posts

Wednesday, July 24, 2024

Alfredo-Style White Beans with Garlic Chips #recipe by @LeslieKarst

If you’re craving a creamy, garlicky pasta but want to forgo the simple carbs of the pasta itself, or if you're simply in the mood for a divine dish made with white (cannellini) beans, this is for you. It’s ridiculously easy to prepare and makes for a sumptuous main dish, best served alongside a simple green salad and some crunchy French bread.

Alfredo-Style White Beans with Garlic Chips

(serves 4)

Ingredients

¼ cup butter

8 garlic cloves, thinly sliced

salt

1 garlic clove, finely chopped

2 (15-oz.) cans cannellini (aka “great northern” or “white kidney”) beans, rinsed

¾ cup heavy cream

¾ cup (2 oz.) finely grated Parmesan cheese

white or black pepper

oregano sprigs (optional garnish--not pictured)

Directions

Put the butter and sliced garlic into a medium saucepan and cook over low heat, stirring frequently, until the butter foams and the garlic turns golden-brown (about 2-3 minutes). Watch carefully, as the garlic can burn very quickly.

Remove pot from heat, then transfer the garlic with a slotted spoon to a paper towel-lined plate. Season lightly with salt.

Add the beans, cream, and ½ cup of the cheese (retaining ¼ cup for the garnish) to the butter in the pot. Bring to a simmer over medium heat, stirring frequently, until the sauce has thickened (about 5 minutes).

Stir in the chopped garlic continue to cook for 2 minutes. Season to taste with more salt (if necessary) and white or black pepper.

Serve garnished with the rest of the cheese, the garlic chips, and a few sprigs of oregano, if using. (See photo at top.)

🌿 🍋 🌱

Now available!

MOLTEN DEATH

Orchid Isle Mystery, book 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, July 10, 2024

Stir-Fried Green Beans with Cumin and Mushrooms #recipe by @LeslieKarst

I clipped this recipe from the New York Times about a month ago, anticipating the first of the green beans from my garden. And sure enough, by last week I had enough for my first bean-fest.

This stir-fry is easy to make, and will work with any sort of mushrooms. I didn’t have any fresh ones on hand, so I used some dried porcinis I had in my larder, and they worked great. Served with steamed rice, this makes for a delicious vegetarian/vegan meal. Feel free to add hot sauce or crushed red peppers if you like your stir-fries spicy.

Stir-Fried Green Beans with Cumin and Mushrooms

(4 servings)

Ingredients

½ cup dried or 2 cups fresh mushrooms of your choice

2 tablespoons neutral oil, such as canola

1 pound green beans, trimmed

1 medium yellow or white onion, sliced into thin wedges

4 green onions, roughly chopped, white and green parts separated

2 cloves garlic, finely chopped

1-inch piece of ginger, peeled and finely chopped (about 1 tablespoon)

5 teaspoons ground cumin

½ teaspoon salt

1 tablespoon soy sauce

¼ teaspoon black pepper

hot sauce or crushed red peppers as garnish (optional)

Directions

If using dried mushrooms, place them in a heat-proof bowl and pour in boiling water to cover them. Let sit at least a half-hour, then gently squeeze out the water (discarding the remaining water).

Cut the mushrooms into bite-sized pieces.

In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat until shimmering. Add the beans and cook for one or two minutes, stirring often, until slightly softened. Add the onion, the white part of the green onions, the garlic, ginger, cumin, salt, and 1 more tablespoon of oil and stir-fry, tossing frequently, until the beans and onions start to brown—about 3 minutes.

Add the mushrooms and soy sauce, along with 1 tablespoon of water, and continue to stir-fry until the beans are just tender and the mushrooms starting to brown—about 3 to 5 minutes.

Add the green part of the green onion (and hot sauce or red peppers, if using) and toss, then serve immediately with steamed rice.

🌿 🍋 🌱

Now available!

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, June 26, 2024

Zucchini Pancakes #recipe by @LeslieKarst

Yes, it's now officially summer, which means it's zucchini season! I've already got more than I can eat on my plant, so I thought I’d give you something to do with all those squash you either have in your own garden, or that you discovered when the doorbell rang and you answered it, only to see your neighbor scurrying away with a sly smile on her face.

Most recipes for zucchini pancakes require you to salt the grated zucchini and then wring them out in a dish towel, which can be a drag. But this one lets you use the squash un-wrung, so it’s far easier—and quicker to make. You simply add more flour after it’s all mixed until it takes on the consistency of regular pancake batter.

Zucchini Pancakes

(serves 4)

Ingredients

3 med. zucchini (although the round variety are pictured, any type will do)

½ med. onion

3 eggs

1 teaspoon salt

½ teaspoon black pepper

¾ cup flour

1 teaspoon baking power

vegetable oil for frying

sour cream or yogurt (for garnish, if desired)

chopped green onions or chives (for garnish, if desired)

Directions

Preheat oven to 300 degrees F.

Coarsely grate the zucchini into a bowl.

Coarsely grate the onion.

Beat the eggs, and add the grated onion and eggs to the grated zucchini.

Add the salt and pepper and the flour, and stir until well-mixed.

Stir in more flour, a tablespoon at a time, if needed, until the mixture has the consistency of pancake batter.

Stir in the baking powder.

Heat a ½ inch of oil in a large, heavy skillet on medium-high heat until the oil is shimmering. Spoon batter into the pan to make small pancakes (3-4” wide), making sure not to crowd them. Lower the heat to medium (and if the pancakes start to cook too quickly, lower it even more).

Fry until brown on the bottom and edges, then carefully flip, and continue cooking till browned on the other side. Transfer to a baking sheet on top of paper towels, and keep pancakes warm in oven while you cook the rest of the batter.

Repeat the frying process, adding more oil to the pan as necessary, until all the pancakes are done. As they cook, add pancakes to the ones warming in the oven.