Mystery Lovers' Kitchen: Sally Solari Mysteries

Showing posts with label Sally Solari Mysteries. Show all posts

Wednesday, January 28, 2026

Potatoes au Gratin #recipe by @LeslieKarst

Today, I bring you one of my very favorite dishes, potatoes au gratin, aka cheesy scalloped potatoes. To my mind, there are few dishes more scrumptious than this, because c'mon--potatoes and cheese! And they’re quite easy to prepare, to boot.

But before I get to today's recipe, an exciting announcement: I just learned two days ago that my most recent Orchid Isle Mystery, WATERS OF DESTRUCTION, has been nominated for a coveted Agatha Award for Best Contemporary Mystery! The winner will be announced at Malice Domestic in Bethesda, MD, on April 25, but merely being one of the finalists is an honor I've long dreamed of. Hurrah!

Okay, now back to your regularly scheduled recipe:

I made these taters to go along with grilled dry-aged ribeye steak and my recipe for “real” Caesar salad, and I must say it was one of the best meals I’ve enjoyed in some time.

This recipe feeds a crowd, so feel free to cut it in half and use a smaller baking dish.

Potatoes au Gratin

(serves 8-10)

Ingredients

2 tablespoons neutral oil

10 small russet potatoes

4 tablespoons flour, divided

1 stick (4 oz.) cold butter

salt and pepper

1 cup whole milk or half-and-half, divided

1 cup grated Parmesan cheese, divided

Directions

Preheat oven to 375 degrees F.

Grease a large (8” x 13” or so) baking dish (glass works well, but any will do) with the oil.

Thinly slice the potatoes (with a mandoline if you have one, or using a sharp knife), placing them in a large pot of cold water as you slice them, so they don’t turn brown. I like to keep the peels on, but peel them if you wish.

If you’re not sure how many potatoes you need to fill the baking dish, simply put them in the dish once you think you have enough to test them out, and then return them to the water.

Pour off the starchy potato water and refill the pot with clean water so it covers the potatoes by an inch or two. Place the pot on the stove over high heat, and as soon as it comes to a boil, remove from the heat and drain.

Spread out half of the potatoes over the bottom of the baking dish. Sprinkle half the flour (2 tablespoons) over the potatoes, then dot evenly with chunks of half of the butter (½ stick). Season with salt and pepper to taste.

Pour half the milk (½ cup) evenly over the potatoes, then sprinkle half the cheese (½ cup) on top.

Spread out the rest of the potatoes on top of this layer, and repeat the process with the flour, butter, salt and pepper, milk, and grated cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the potatoes are tender and the top is nicely browned. (See photo at top.)

Let rest 5 or 10 minutes before serving.

Bon appétit!

🌱 🍋 🌿

Coming April 7!

Orchid Isle Mystery #3

MURDER, LOCAL STYLE

Available for pre-order here.

"The beauties and customs of Hawai‘i provide a striking backdrop for a murder with an unexpected motive."

Kirkus Reviews

🍍 🌴 🍹

Out now in paperback!

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Buy link here.

2026 Lefty and Agatha Award Finalist

for Best Mystery/Contemporary Mystery!

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

Also available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

2025 Lefty Award Finalist

for Best Mystery!

“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 Finalist

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 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

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, 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.