Around the Kitchen Table: A Trifecta of Foodie Celebrations! #Giveaway

LESLIE BUDEWITZ:  February can be a bit of a challenge. For us northerners, it’s cold and dark, and far too early to be thinking about the joys of spring or starting seedlings. I’ve long thought that’s part of the appeal of Valentine’s Day with its hearts and flowers and chocolates. 

This year, we’ve got a trifecta of foodie celebrations coming up: the Lunar New Year, year of the wood dragon, starts a bit later than usual, on Saturday, February 10. Mardi Gras, aka Fat Tuesday and Shrove Tuesday, is early—February 13. And Valentine’s Day is right on schedule, Wednesday, February 14. 

I loved researching and testing Lunar New Year recipes when I was writing Between a Wok and a Dead Place, like these Longevity Noodles. Many LNY foods are symbolic: long noodles symbolize hopes for a long life, while spring rolls, with their distinctive shape and color, are said to resemble gold bars. 

As for Mardi Gras, King Cake is, well, king. Anything with a Louisiana flair is fair game, as long as you wear beads. 

Valentine’s Day food is all about chocolate, especially if it’s heart-shaped. My late mother always put a small heart-shaped box of Russell Stover Chocolates at our places at the table on V-Day mornings, and even let us sneak a piece after breakfast. I love these Cherry Port Brownies, cut in heart shapes, and this Glazed Chocolate Bundt Cake, and you might, too.  

But my favorite Valentine’s Day recipe story is the year a reader very much wanted to try the Orange Cinnamon Creme Brulee in Guilty as Cinnamon, but was daunted by the idea of using a torch to scorch the sugar on top. So she asked the woman who runs the café in her small town to make it for her. The woman liked it so much that she added it to her dessert selection for her annual Valentine’s Day dinner that year. 

Now that’s the way to an author’s heart.

Readers, which upcoming food lovers' holidays will you be celebrating? You know you have our permission to celebrate them all, right? What will you be making -- or buying? 

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LIBBY KLEIN: When I think Valentine's Day, I think Pink! All things strawberry, cherry, rose. And of course, you can't think about the day of heart-shaped candies without your mind going to chocolate. Decadent brunches with chocolate cherry french toast. Luxurious Afternoon Tea with scones laden with strawberry jam. Delicate rose and white chocolate macarons. Silky chocolate mousse. I want to get baking right now! One of my favorite Valentine's recipes is for this strawberry cream cake. I can't wait to hear what you'll all be baking.

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LESLIE KARST: The Lunar New Year is a big deal here in Hilo, with a parade and firecrackers, and lots of great Asian food to try all over town. As Leslie B. notes, long noodles signify longevity, so may I suggest this delicious recipe for Ginger Chicken Chow Fun.

And to celebrate Mardi Gras, how about the celebrated Bananas Foster, first created at the famous Brennan's restaurant in New Orleans as a way to promote this fruit being imported into the Port of New Orleans. Here's my easy take on this classic dessert: Crispy Fried Banana Sundae.

And finally, what better way to celebrate Valentine's Day than a romantic date-night-at-home meal? This recipe for Pork with Apricot-Brandy Glaze is simple and quick to prepare, and sure to warm your loved one's heart!  

 

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LUCY BURDETTE: Oooooh, for Valentine's Day, I really want Libby's strawberry cream cake with the pink frosting! But alas, my Valentine is really a chocolate guy, so I'm more likely to make my classic chocolate cake studded with candy hearts. 

Poor Hayley Snow from my food critic series was desperate to catch her man, so she tried to do it with this glorious raspberry cake. Sometimes if it isn't the right guy, even a magnificent cake won't do the trick...

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MADDIE DAY: I'm already drooling from just these mentions by my fellow bloggers! So many chances to make delicious holiday-themed food.

My first post as an official member here were these Mocha-Kahlua Valentine's cookies.

A year ago I presented a yummy recipe in honor of the Lunar New Year and the year of the Rabbit - more long noodles for you.

I don't think I've ever made a Mardi-Gras specific meal, but I just checked some recipes. I love grits - so does Robbie Jordan in my Country Store Mysteries - and I think I foresee some yummy shrimp and grits in my near future, or maybe a gumbo! Watch this space...

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Molly MacRae: Thanks for the Longevity Noodles recipes, Maddie and Leslie B. Now I know what we'll be making for the Lunar New Year. 

For Shrove Tuesday or Pancake Day, it'll be pancakes. Here's a delicious recipe for gingerbread pancakes. But why not throw in Mardi Gras, too? I had no idea Bananas Foster was invented in New Orleans. Thanks, Leslie K! 

Here's my sister Jenny's recipe for it (one from the collection of recipes she and her husband gave me and my husband as a wedding present 45 years ago). I love the part where the banana mixture bursts into flames as you stir it. Talk about excitement in fine dining.  

And for Valentine's day, cherry pie! 

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PEG COCHRAN/MARGARET LOUDON: These all sound so delicious, I want one of each!  When my sister lived in Baton Rouge, she sent me a King Cake so one year I decided to try to make my own for Mardi Gras.  It was great fun and I went wild with the sprinkles!  You can find it here complete with a voodoo doll!

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MAYA CORRIGAN: It's not Valentine's Day without chocolate, right? Boxes of bonbons and flowers are the most popular gifts, but for a romantic date, chocolate fondue can't be beat. Around Valentine's Day stores feature mini fondue pots for Valentine’s Day tête-à-têtes. All you really need, though, is a microwave. I shared an easy chocolate fondue recipe when my third book, FINAL FONDUE, came out and I was a guest on MLK. My grandsons love making that recipe and eating fondue all year round. 

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CLEO COYLE: February is giving us great reasons to eat with joy. On a personal note, I blew out way too many birthday cake candles this past Groundhog Day. And this coming February 13, I’ll be in the Mardi Gras feasting mood. Like Molly, Fat Tuesday (aka Shrove Tuesday) has always been Pancake Day for me. I’ve shared a few pancake recipes here in the Kitchen, including one of my favorites from more than ten years ago (a 2010 blog post, OMG does time fly). It’s my version of the famous Dutch Baby pancake. The classic recipe uses a cast iron pan, but I prefer to make mine in a cake pan hence my "Cake Pan" Dutch Baby title. I also shared my Chocolate Dutch Baby version, just in time to make for your baby’s breakfast on Valentine’s Day. 💓 So here you go, click the link here for a downloadable PDF of the recipe, and whatever you're celebrating, may you eat with plenty of joy! 

Click here (or on images) for Cleo's

"Cake Pan" & Chocolate Dutch Baby recipes...

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B O O K  
G I V E A W A Y!

Readers, which upcoming food lovers' holidays will you be celebrating? You know you have our permission to celebrate them all, right? What will you be making -- or buying? 

Murder is a Piece of Cake by Valerie Burns 

Between a Wok and a Dead Place by Leslie Budewitz 

Deep Fried Death (audio book) by Maddie Day 

Final Fondue by Maya Corrigan  

Leave a comment with your email address for a chance to win. US mailing addresses only. 

Mr. Kitten, who lives with Leslie B and Mr. Right, will choose the winner Wednesday, February 7.  

💕🌷 💕

Longevity Noodles -- a Lunar New Year #recipe by @LeslieBudewitz

LESLIE BUDEWITZ: The Lunar New Year, Leslie? It's August 1! Not in my book. In the newest Spice Shop Mystery, Between a Wok and a Dead Place, it's late January and we're celebrating the Lunar New Year, the Year of the Rabbit. 

Longevity Noodles are a traditional dish served at the New Year in Chinese cuisine, the long noodles symbolizing the wish for good luck and a long life. Many Lunar New Year favorites are symbolic, including the tasty sesame and red bean balls, and spring rolls, stacked to look like bars of gold. 

This is a surprisingly easy dish, although you may need to visit an Asian grocery for some of the ingredients. Such interesting places, filled with ingredients unfamiliar to many of us. One reason I love cooking is that it gives us the opportunity to travel to unfamiliar places, via fork---or chopstick---and plate!

Happy eating, and may these noodles bring you good fortune, no matter what time of year you make them! 

Longevity Noodles 

In Chinese tradition, the extra-long noodles served at the New Year symbolize our hopes for good luck and a long life. They can be hard to find; lo mein or egg noodles are an easy substitute. Stir-fry shrimp or chicken with sesame oil and a little soy sauce to add protein, if you’d like, or serve with stir-fried baby bok choy or snow peas for a reminder of all things fresh and green.

 And of course, Pepper believes that any meal you enjoy with people you love is a sure sign that good luck has already found you!

For the sauce:

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 ½ teaspoons freshly grated or jarred ginger

2 teaspoons white pepper or finely ground black pepper

red pepper flakes or chili pepper sauce, to taste (optional, for those who like a bite)

For the noodles:

2 tablespoons each sesame and vegetable oil

4 - 6 ounces fresh shiitake mushrooms, thinly sliced (or crimini, if you can’t find shiitake)

1 - 3 ounces dried shiitake mushrooms, rehydrated (package sizes vary)

4 - 6 green onions, sliced, white and greens parts separated

5 cloves garlic, minced

10 - 12 ounces longevity noodles or lo mein (egg) noodles (package sizes vary)

In a small bowl, whisk together the sauce ingredients. Set aside. 

Bring a large pot of water to a boil. Boil the noodles for 3 minutes. Drain. (No picture)

Return the pot to the stove and heat the sesame and vegetable oil over medium-low. Add the mushrooms and saute 3-4 minutes, stirring to prevent sticking. Add the garlic and the whites of the onions. Saute until the garlic is golden and the onions have begun to soften, another 3-4 minutes.

Add the drained noodles and onion greens. Stir to combine and cook an additional minute. Pour the sauce over the noodles and stir gently, so the sauce coats the noodles without breaking them.

Slide the noodles into your serving bowl.

Serves 4 as a main dish, 8 as a side dish.

BETWEEN A WOK AND A DEAD PLACE: A Spice Shop Mystery (July 2023, Seventh St. Books)

From the cover: 

It's the Lunar New Year, and fortunes are about to change. 

 

Pepper Reece, owner of the Spice Shop in Seattle's Pike Place Market, loves a good festival, especially one serving up tasty treats. So what could be more fun than a food walk in the city's Chinatown–International District, celebrating the Year of the Rabbit?

 

But when her friend Roxanne stumbles across a man's body in the Gold Rush, a long-closed residential hotel, questions leap out. Who was he? What was he doing in the dust-encrusted herbal pharmacy in the hotel's basement? Why was the pharmacy closed up—and why are the owners so reluctant to talk? 

 

With each new discovery, Pepper find herself asking new questions and facing more brick walls. 

 

Then questions arise about Roxanne and her relationship to Pepper's boyfriend Nate, away fishing in Alaska. Between her worries and her struggle to hire staff at the Spice Shop, Pepper has her hands and her heart full. Still, she can't resist the lure of the Gold Rush and its tangled history of secrets and lies stretching back nearly a century. 

 

But the killer is on her tail, driven by hidden demons and desires. As Pepper begins to expose the long-concealed truth, a bigger question emerges: Can she uncover the secrets of the Gold Rush Hotel without being pushed from the wok into the fire?

Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest book is Between a Wok and a Dead Place, the 7th Spice Shop mystery.  

A past president of Sisters in Crime and national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.

Lunar New Year Noodles @MaddieDayAuthor

MADDIE DAY here. I am squarely from Celtic stock, and I don't have any Asian relatives, either. But I love cooking food from other cultures, and Lunar New Year was celebrated the world over this week.

According to several cooking articles I've read recently, noodles are one of the traditional foods eaten for the New Year. Their long shape helps ensure long life. 

When the Boston Globe's food section last week included a Chinese noodle recipe, I was sold. As I always do, I've adapted it somewhat. It was a delicious dinner on a snowy and chilly night.

Thus begins the Year of the Rabbit. According to one site, "The rabbit is the fourth animal in the Chinese zodiac and symbolizes grace, beauty, mercy, and good luck." *

I wish you each a long, lucky life and a great Year of the Rabbit filled with grace, beauty, and mercy!

Lunar New Year Shrimp Lo Mein with Spaghetti

Note: Recipe adapted from the Boston Globe Food section, January 18, 2023, which presented the recipe from Dumpling Daughter Heirloom Recipes by Nadia Liu Spellman.

Ingredients

1 pound large shrimp, peeled and deveined

1 pinch salt

8 ounces uncooked thin spaghetti

2 tablespoons oyster sauce

4 tablespoons toasted sesame oil

2 cups broccoli cut into very small florets and stems

3 scallions, cut into 2-inch lengths

2 carrots, peeled and cut into matchsticks

½ red onion, thinly sliced

4 cups shredded cabbage or Napa cabbage (not shown in photo)

1 tablespoon sherry or rice wine

2 tablespoons soy sauce

Juice of half a lime (not shown in photo)

 

Directions

Rinse shrimp and pat dry.

 

Bring a large saucepan of water to boil and add a generous pinch of salt. Add spaghetti and cook, stirring several times, for eight minutes or until tender but till has some bite. Drain into a colander, shake well, and return to pan with 1 tablespoon oil and the oyster sauce. Mix and cover.

 

Assemble all prepared vegetables in one place. 

Heat a wok or large, deep skillet over medium heat. Add remaining 3 tablespoons of oil. When it shimmers, add onions and stir fry until wilted. Add rest of vegetables and stir fry about three minutes until softened. 

Add shrimp.

Continue to stir fty until the shrimp begins to turn pink. Add spaghetti and stir to warm and incorporate until all is integrated. Serve and enjoy hot. 

*We are a food-and-books blog, not a political one, but I don't want to ignore recent events connected to this recipe. Sadly, the rabbit didn't bring much good luck this week to innocent people celebrating the new year by dancing in Monterey Park, which is only a few towns away from where I grew up. I hold the victims' families in my heart.

Readers: What's your favorite Chinese food? Do you celebrate the lunar new year?

🥕🧅🐇

My most recent release is Four Leaf Cleaver, which came out in January, 2023.

The next book out will be Murder at a Cape Bookstore, releasing in August, 2023.

Murder in a Cape Cottage is the fourth Cozy Capers Book Group Mystery, which came out in September, 2022.

"Scarfed Down," my Country Store novella in the collection Christmas Scarf Murder also released 2022.

Check out all my writing!

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

The 50 Most Delicious Foods and a Recipe for One of Them from Cleo Coyle

"THERE IS NO LOVE SINCERER
THAN THE LOVE OF FOOD."

~ George Bernard Shaw

A fitting quote for this week, given the one-two punch of Mardi Gras and Valentine’s Day. Add the global Lunar New Year celebrations for the Year of the Black Snake and we have a foodie trifecta. 

Every culture has its favorite foods, of course, and a few years ago, members of the travel staff at CNN issued their own picks. The list of "The World's 50 Most Delicious Foods" is highly subjective and plenty of people disagreed with it. If you haven’t seen it, scroll to the end of this post—and feel free to leave a comment on dishes you think should be on there.

A choice I absolutely agree with is the Hong Kong-style egg custard tart, which clocked in at #16, and if you've ever sampled one, then you know why. Creamy, eggy custard combines with flaky, buttery pastry to create a delightful combination of mouth-watering flavor and contrasting textures.

In Hong Kong—and New York’s Chinatown—the tarts are served warm, although they’re just as delightful at room temperature or chilled. (This I know from noshing a few for breakfast, straight from the fridge.) 

Watch a Hong Kong baker make

these tarts in the video below...

Cleo Coyle, trading hearts
for tarts this weeks,
is author of The
Coffeehouse Mysteries

Hong Kong-Style 

Egg Custard Tarts

from Cleo Coyle's 

A Brew to a Kill

You've heard of pub crawls? Well, to research this recipe, along with a few scenes that took place in our recent culinary mystery, A Brew to a Kill, my husband and I did an egg tart crawl to several bake shops in New York's Chinatown. 

In the acknowledgments of the book, you'll find the names of a few of those bakeries along with other fun, foodie destinations to try on your next trip to New York City.

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

The recipe below was also printed in the back of A Brew to a Kill, along with many more. Enjoy!

Makes 12 tarts 

4 large eggs 

4 large egg yolks 

2/3 cup whole milk 

2/3 cup white granulated sugar 

1/4 teaspoon salt 

1/2 teaspoon pure vanilla extract 

Directions: Gently whisk together ingredients. Run the mixture through a sieve. Pour into 12 pre-made tart shells or see my recipe below to make your own. Bake about 25 minutes in an oven preheated to 325° F. Centers should resemble creamy custard and not be rubbery. Tarts are done when an inserted toothpick (like a good alibi) stands up on its own. These tarts are traditionally served warm but are just as delicious at room temperature or chilled. To store, wrap loosely in wax paper or plastic and place in refrigerator. 

Tart Crusts 

Makes 12 small tart shells or 1 large tart crust 

1¼ cup all-purpose flour 

½ teaspoon salt 

1 tablespoon granulated sugar 

6 tablespoons butter (chilled) 

¼ cup vegetable shortening 

2–3 tablespoons hot water

Directions: Sift the flour, salt, and sugar into a bowl. Cut the butter into small pieces and add in the shortening. Using the tips of your fingers, work the fats into the flour until it resembles coarse crumbs. Add the hot water and continue working and kneading until it comes together into a smooth dough. Pat the dough into a large ball, flatten the ball into a disc, and wrap the disc in plastic or wax paper. Refrigerate for thirty minutes. Dust a surface with flour and roll flat. Stamp out circles and press into tart molds or (for more rustic tarts) use muffin pan tins. Bake as directed in the above recipe.

A few photos from our
Chinatown egg tart crawl...

If you see an NYPD cruiser in front of a restaurant, chances are
the food is good, and the egg custard tarts were excellent
at Golden Manna Bakery at 16 Bowery Street. Highly recommended!

No egg tarts on the menu, but you've
gotta dig a pagoda with golden arches.




Happy Chinese New Year!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

The Coffeehouse Mysteries are bestselling

works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes.  

To learn more...

Friend me on facebook here

Follow me on twitter here.

Visit my online coffeehouse here.

View the Coffeehouse
Mystery book trailer
by clicking here.

 

The World's 50
Most  Delicious Foods 

...as chosen by staff members of CNN

 

1. Massaman curry, Thailand, 2. Neapolitan pizza, Italy,
3. Chocolate, Mexico, 4. Sushi, Japan,
5. Peking duck, China, 6. Hamburger, Germany,
7. Penang assam laksa, Malaysia, 8. Tom yum goong, Thailand,
9. Ice cream, United States, 10. Chicken muamba, Gabon,
11. Rendang, Indonesia, 12. Shepherd’s pie, Britain,
13. Corn on the cob, global, 14. Donuts, USA,
15. Kalua pig, USA, 16. Egg tart, Hong Kong,
17. Lobster, global, 18. Kebab, Iran,
19. Nam tok moo, Thailand, 20. Arepas, Venezuela,
21. Croissant, France, 22. Brownie and vanilla ice cream, glob
23. Lasagna, Italy, 24. Champ, Ireland,  25. Butter garlic crab, India, 26. Fajitas, Mexico, 
27. Montreal-style smoked meat, Canada 28. Pho, Vietnam, 29. Ohmi-gyu beef steak, Japan, 30. Goi cuon (summer roll), Vietnam 31. Parma ham, Italy 32. Ankimo, Japan 
33. Fish 'n’ chips, Britain, 34. Maple syrup, Canada,
35. Chili crab, Singapore, 36. Texas barbecue pork, United States,
37. Chicken parm, Australia, 38. French toast, Hong Kong,
39. Ketchup, United States, 40. Marzipan, Germany,
41. Stinky tofu, Southeast Asia, 42. Buttered toast with Marmite, Britain,
43. Tacos, Mexico, 44. Poutine, Canada,
45. Chicken rice, Singapore, 46. Som tam, Thailand,
47. Seafood paella, Spain, 48. Potato chips, United States,
49. Masala dosa, India, 50. Buttered popcorn, United States

Are your favorites listed?
What would you add?