Pasta with Carmelized Pears and Gorgonzola #recipe

LESLIE: We love pasta, particularly when we come across a creative recipe that combines unexpected flavor. This is lightly adapted from the Washington Post, which says its based on a recipe in Simple, Elegant Pasta Dinners by Nikki Marie (Page Street Publishing, 2019). The spark and salt of the cheese is a great balance for the sweetness of the pears.

Seems to me that the Bosc pears in our grocery store are either quite small or quite large. Ours were good-sized, and four seemed like a lot, so I used three. Four would have been just fine. I did increase the amount of walnuts and broke the halves into bite-sized pieces.

The original recipe suggests goat cheese as a substitute for the gorgonzola, and I think it would be fine; a mild blue cheese would be nice, too.

This reheat nicely for lunch the next day. Spritz it a bit before reheating it in the microwave to keep it moist.

Perfect served with a green salad and a light Chardonnay or Italian white.

Pasta with Carmelized Pears and Gorgonzola

Kosher salt
12 ounces rigatoni
1/3 cup (1 ounce) walnut pieces, coarsely chopped or broken
4 tablespoons unsalted butter
4 Bosc pears, depending on size, peeled, cored and sliced thickly (roughly ½ inch)
1/2 cup vegetable broth
4 ounces (1 cup) crumbled Gorgonzola cheese, plus more for serving
1/4 cup dried cranberries
1/2 teaspoon coarsely ground black pepper

 Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until not quite al dente, as you’ll be cooking it slightly in the sauce later. Reserve 1/2 cup pasta water and drain.

While the pasta is cooking, heat a large, deep skillet over medium. Toast the walnuts, shaking the pan regularly, until the nuts are lightly browned, about 5 minutes. Immediately transfer them to a bowl or plate, so they don't burn.

Return the skillet to the heat and add the butter. When it melts, add the pears. Cook, turning occasionally, until lightly browned and tender but not mushy, about 7-10 minutes. Use a slotted spoon or spatula to transfer the pears to a separate plate, leaving the liquid in the pan.

Add the broth to the skillet and scrape the bottom of the pan to deglaze. Add the Gorgonzola and bring to a simmer, stirring or whisking until the cheese melts and the sauce reduces slightly, about 5 minutes.

Add the pasta and 1/4 cup of the reserved pasta water to the skillet. Reduce heat to low and toss to coat pasta with sauce. Add the remaining pasta water, 1 tablespoon at a time, if needed, to create a creamy sauce. Turn off the heat. Add the pears, walnuts, and cranberries, and season with black pepper. Garnish servings with a little additional Gorgonzola.

Serves 4-6

Enjoy!

From the cover of CHAI ANOTHER DAY, Spice Shop Mystery #4 (Seventh St. Books): 

 Seattle Spice Shop owner Pepper Reece probes murder while juggling a troubled employee, her mother's house hunt, and a fisherman who's set his hook for her.

As owner of the Spice Shop in Seattle's famed Pike Place Market, Pepper Reece is always on the go. Between conjuring up new spice blends and serving iced spice tea to customers looking to beat the summer heat, she finally takes a break for a massage. But the Zen moment is shattered when she overhears an argument in her friend Aimee's vintage home decor shop that ends in murder. 

Wracked by guilt over her failure to intervene, Pepper investigates, only to discover a web of deadly connections that could ensnare a friend - and Pepper herself.

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, and the winner of Agatha Awards in three categories. Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story, and was nominated for a Macavity award; read it on her website. A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

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Stuffed Eggplant #recipe @LeslieBudewitz

LESLIE: Eggplant is one of those vegetables that I didn’t discover until well into adulthood. I suspect it just wasn’t in the grocery stores in Billings, Montana in the 1960s and 70s; if it had been, my mother would have thought it beautiful but baffling.

Truth is, I kinda find it that way, too, and have often been disappointed to cut one open and find it brown inside. But a farm stand that opened outside my town a few years ago grows beautiful eggplants, small and large, and I’ve discovered how much fun it can be. This is a great Meatless Monday dish, or perfect for when you want to pretend you’re Italian. Serve with a green salad, a crusty loaf of bread, and a lovely red wine.

Buon appetito!

Stuffed Eggplant

2 medium or 4 small eggplants (1-1/2 to 2 pounds total)
2 tablespoons plus 1/2 teaspoon kosher salt, or more as needed
1/4 cup extra-virgin olive oil, plus more for brushing
2 small or 1 medium yellow onions (12 ounces), thinly sliced
3 medium red bell peppers, stemmed, seeded, and sliced into 1/4-inch strips
2 cloves garlic, chopped
1 cup walnuts, chopped
1 cup grated pecorino Romano cheese
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1-2 large slicing tomatoes, cored and cut into 8 slices
1 cup marinara or other plain tomato sauce
Chopped fresh parsley, for garnish

Wash the eggplants and cut in half lengthwise, keeping the stem. Score the flesh lightly with a knife and generously season the cut sides with 2 tablespoons salt. Let them drain, cut side down, in a colander set over a bowl for 30 minutes to 1 hour. Rinse with cold water and pat dry with a clean dish towel.

Heat the oven to 400 degrees. Place the eggplants, cut-side up, on a baking sheet. Brush liberally with oil on both sides. Bake until golden, about 20 minutes.

In a large skillet over medium heat, warm the 1/4 cup oil until shimmering. Add the onions and ½ teaspoon salt and cook, stirring frequently, until soft, 5-6 minutes. Add the bell peppers and cook, stirring frequently, until soft, about 5-6 minutes. Stir in the garlic, cook for 1 minute, then remove from the heat. Stir in the walnuts, cheese, cumin and red pepper flakes. Taste, and add more salt and/or red pepper flakes, as needed.

Oil a baking dish that will hold the eggplants snugly. Line with the tomato slices. Place the eggplants on the tomatoes, cut side up. Using a spoon or fork, press into the eggplants' softened flesh to create indentations for the stuffing. Fill each eggplant half with the onion-pepper mixture and top with 1 to 2 tablespoons of the tomato sauce. Push any extra stuffing into the gaps between the eggplants, and pour any remaining sauce around them.

Bake until bubbling and browned on top, 30 to 40 minutes. Let cool a few minutes before garnishing with parsley and serving.

Serves 4.

From the cover of CHAI ANOTHER DAY, Spice Shop Mystery #4 (Seventh St. Books): 

 Seattle Spice Shop owner Pepper Reece probes murder while juggling a troubled employee, her mother's house hunt, and a fisherman who's set his hook for her.

As owner of the Spice Shop in Seattle's famed Pike Place Market, Pepper Reece is always on the go. Between conjuring up new spice blends and serving iced spice tea to customers looking to beat the summer heat, she finally takes a break for a massage. But the Zen moment is shattered when she overhears an argument in her friend Aimee's vintage home decor shop that ends in murder. 

Wracked by guilt over her failure to intervene, Pepper investigates, only to discover a web of deadly connections that could ensnare a friend - and Pepper herself.

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, and the winner of Agatha Awards in three categories. Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story, and is now nominated for a Macavity award; read it on her website. A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

Spinach and Artichoke Stuffed Spaghetti Squash

LESLIE: Last fall, when a friend proudly presented us with a homegrown spaghetti squash, we made Stuffed Spaghetti Squash Bowls. Like a little burrito, without the tortilla and with their own bowls! 

A few weeks ago, I came across this recipe in a magazine while visiting my mother, so when I spotted spaghetti squash in the grocery store, I brought the tasty thing home with me. And made them even tastier with the addition of some of Mr. Right’s favorite things: marinated artichokes and cheese. We changed the recipe a bit, naturally—I seem incapable of doing otherwise! 

Starting the cooking in the microwave was brilliant, and worked perfectly. Plus it cut the cooking time considerably, and we’ll do that next time we make the Stuffed Squash Bowls. The 80% power instruction amuses me—microwaves do vary—but it worked for us. If you know your microwave is weak, go full-strength!

We used one squash for the two of us, mounding the filling high. If you do have extra filling, it would be lovely inside an omelet. The original recipe called for loosening the squash flesh with a fork, then adding the filling directly to the squash; on a repeat, we’d do as we did with the Stuffed Squash Bowls, and scoop out the innards, adding them to the pot with the other ingredients to mix and heat thoroughly. 

These dears are both gluten-free and vegetarian. Of course, they’re not vegetarian if you serve them with grilled chicken, as we did! 

Spinach and Artichoke Stuffed Spaghetti Squash

1 spaghetti squash

1 tablespoon olive oil

1 medium shallot, finely chopped 

3 cups fresh spinach, about 3-4 generous handfuls

½ teaspoon kosher salt

4 ounces cream cheese

½ cup marinated artichokes, drained 

1/4 cup grated Parmesan

½ teaspoon lemon zest

½ teaspoon freshly ground black pepper

Pierce the squash all over with a knife and place on a plate or other microwave-safe dish. Cook on 80% power for 10 minutes; turn over and cook another 10 minutes, or until a knife slips in easily. Cut in half to cool slightly, and scoop out and discard the seeds. 

Meanwhile, in a 6 quart saucepan, warm the olive oil and saute the shallot for 2-3 minutes, stirring. Add the spinach and salt, and cook until wilted, about 2 minutes. Scoop the innards out of the squash halves, being careful not to damage the skin, and add to the pot. Add the cream cheese, artichokes, Parmesan, zest, and black pepper. Stir until cheese melts, about 5 minutes. 

Heat your broiler. Divide spinach mixture in the squash halves and broil on high until browned on top, 3-4 minutes.

Enjoy!

From the cover of TREBLE AT THE JAM FEST, Food Lovers' Village Mystery #4 (Midnight Ink, June 2017):  

Erin Murphy, manager of Murphy’s Mercantile (aka the Merc), is tuning up for Jewel Bay’s annual Jazz Festival. Between keeping the Merc’s shelves stocked with Montana’s tastiest local fare and hosting the festival’s kick-off concert, Erin has her hands full.

Discord erupts when jazz guitarist Gerry Martin is found dead on the rocks above the Jewel River. The one-time international sensation had fallen out of sync with festival organizers, students, and performers. Was his death an accident?or did someone even the score?

Despite the warning signs to not get involved, Erin investigates. And when the killer attacks, she orchestrates her efforts into one last crescendo, hoping to avoid a deadly finale.

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher. 

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

Two Cheese Roasted Vegetable Fusilli - #EasyWeeknightDinners #MeatlessMonday

LESLIE BUDEWITZ: There’s saucy pasta, and there’s pasta with stuff in it. This is the latter. We enjoyed it tremendously, and it’s easy for a weeknight—about five minutes to chop the vegetables and twenty minutes to roast them, while you’re preparing the other ingredients and opening a little white wine. Because we don’t need to take this healthy eating thing too far, do we?

Next time we make this, we’ll try mixing the two cheeses and a little reserved pasta water with the fusilli to create a chunky-but-saucier mix, then add the vegetables. I think we'll enjoy it just as much!

We don’t often use whole wheat pasta, but I always enjoy it when we do. I think a sturdy pasta like amaranth would also be muy tastee.

And yes, I know it's Tuesday, but we made this on a Monday, so it still counts as #MeatlessMonday, if that's a thing to you!

Congratulations to our Krista Davis, whose latest Paws and Claws Mystery, MISSION IMPAWSIBLE, comes out today! 

Two Cheese Roasted Vegetable Fusilli

1 cup grape or cherry tomatoes, cut in half
2 medium or large zucchini, chopped
1 small or ½ large red onion, diced
2 tablespoons olive oil
1/2 teaspoon kosher salt
8 ounces whole wheat fusilli
1/4 cup grated Pecorino or Romano
½ cup ricotta (we use part-skim)
additional kosher salt and fresh ground black pepper
6-8 basil leaves, chiffonade (cut in ribbons)

Preheat oven to 450 degrees.

Toss the tomatoes, squash, and onion with the olive oil and salt, and spread on a large pan. Roast 20 minutes, stirring once.

Cook the pasta and drain. In a large bowl, toss the pasta with the vegetable and cheeses. Season with salt and pepper. Garnish with basil. Serve.

Serves 4-6.

Bon appetit!

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebook, where I often share news of new books and giveaways from my cozy writer friends.

The Big Popover

I confess that unusual recipes, those that claim to be magic or are made in some unlikely way, always attract me. In fact, they stop me cold. I scratch my head and wonder if they really work. Maybe it's because I like learning new techniques? Yeah, I'll go with that.

So when I saw a recipe that involved a big popover, I was surprised. Would it really come out like a giant popover? I thought popovers had to be made in special popover pans with tall, narrow cups so they would rise. Hmm.

Apparently this recipe began with Cooking Light. I found a variation by Grab a Plate and put my own twists on it.

Guess what? It worked. Not only that, we loved it. And this popover crust solves one of my biggest kitchen dilemmas - a crust in a hurry. Honestly, with the mozzarella, it tasted so much like a pizza that I was astonished. But the crust was made in less than half an hour. No rising necessary. Of course, there's no yeast in it, so it's not like a bread crust but it's totally satisfying and kind of fun. I can see using this in a lot of recipes.

The popover curls in strange artful ways. It was very cute, though – like it took on a life of its own.

Our garden is having a surprisingly good year. Please forgive me for using red Swiss chard in yet another recipe but we have so much of it! It will look like a huge amount of chard but don't worry, like spinach, it shrinks as it cooks. If Swiss chard isn't your cuppa, I think you could easily substitute spinach. I used white mushrooms but crimini would also be lovely. If you want it to taste more like pizza, substitute 1 teaspoon of oregano for the herbs and be sure you use mozzarella cheese.

I recommend cutting off the chard stems for this recipe, though it's not really necessary. If you do cut them off, freeze them, along with the "discarded" liquid to make soup. The chard, mushroom, and herb flavors in the liquid are delicious! In fact, it occurred to me that this might be a great base for a vegetarian broth.

This dish is surprisingly filling. Super for meatless Mondays or vegetarian family members. It will easily serve 3-4. And no guilt! The veggie to crust ratio is so good you'll feel entitled to dessert.

The Big Popover

with Swiss Chard and Mushrooms

1 8x8 inch pan

1-2 tablespoons olive oil
1/2 red onion
1/2 teaspoon sage
1/2 teaspoon thyme
8-ounce package fresh white mushrooms
1 clove garlic
1 bunch Swiss Chard
1 tablespoon butter + extra for greasing the pan
2 eggs
1/2 cup flour
1/2 cup skim milk (whole probably works, too)
1/2 teaspoon salt
1 cup shredded mozzarella (I used part skim)
1/4 cup grated Parmesan cheese

Heat the olive oil. Slice the onion and the mushrooms, and mince the garlic. Cut the stems off the Swiss chard and reserve for soup. Cut the chard and wash. Add the onion to the pan, when it begins to cook, add the herbs. When they are fragrant, add the mushrooms and garlic. Top with the Swiss chard and turn occasionally as it wilts. When wilted, turn the heat down and keep warm.

Meanwhile, preheat the oven to 425. Grease the pan with butter and place 1 tablespoon of butter in the bottom of the pan.

Lightly whisk the two eggs. Stir in the flour, milk and salt until smooth. Set aside. When the oven is ready, place the pan in the oven for 2-3 minutes until the butter melts. Do not let it burn!

Pour the egg mixture into the hot pan and slide it into the oven. Bake for 12-14 minutes, until puffed up and slightly browned. Sprinkle the bottom with 1/2 of the mozzarella.

Pour the excess liquid off the Swiss chard mixture. Spoon the chard mixture into the baked popover. Sprinkle the top with the remaining mozzarella and then with the Parmesan.

Bake 10-12 minutes.

Melt butter in baking pan. 

Combine eggs with flour and milk.

Who'd have thought it?

Before second baking.

Ready to serve!

Surprisingly satisfying.