Eggstra Contest!

Instead of a recipe today, I'm announcing Two Contests! Not only do we have our Secret Ingredient contest still running (see below), but I am pleased to announce a brand new one as well.

Next Tuesday, January 5th, my third White House Chef mystery - Eggsecutive Orders will be released. As this story opens, Ollie and her team are banished from the White House after a guest dies at dinner with the president.

Did I mention that this happens a mere week before the annual Egg Roll? And that Ollie's mom and grandmother are about to arrive for a visit? Ollie had been looking forward to showing her family the White House and to taking them on a private tour. But now her plans, her career, and her relationship with Tom are all in hot water.

So do you think that makes this cozy "hard-boiled"? ;-)

Sorry, sorry, can't help myself....

But all this brings me to news of a special and eggciting contest.

Starting today, right now

"Spot the Book"

Rules are simple... just spot Eggsecutive Orders at your local bookstore and let me know what date and where, and you are entered.

Booksellers often put new titles out the week before their official release (unless it's Harry Potter, of course), but I'll be running this contest for 2 weeks through January 11th. On January 12th, I'll announce the name of one lucky spotter who will win a $25 bookstore gift certificate.

So, if you're shopping, take a moment to check out your local indie bookstore, or your nearest chain. One entry per location per person. So, that means if you spot Eggsecutive Orders at three different bookstores, you can enter three times. (If you also tell me how many copies are in stock, I'll put your name in for an extra chance!) Send your updates to me at JulieHyzy@gmail.com.

Yes, this is a new e-mail address. Had a little problem with a hacker... long story.

And because I don't want anyone to be left out, you can also enter by finding Eggsecutive Orders available on Internet sites. In that case, just forward the link to me.

Doesn't that sound easy? It is.

Knowing when the books hit the shelves (and where) will help me a lot.

Just e-mail me with bookstore and date (and number of copies, if you like) and I'll announce the winner on January 12th. Got all that?

If you have any questions, please feel free to e-mail me ;-)

Now, back to our regularly scheduled Secret Ingredient contest....

We will be having another Iron Chef-like event here in a few weeks, and Janel won a Junior's Cheesecake for her secret ingredient (which will be announced soon)!

But while we Mystery Lovers' Kitchen chefs are dreaming up ideas for Janel's ingredient, we're eager for more. Keep sending your ideas and you could win.... CHOCOLATE.

Yum.

Some of the best chocolate on the planet is produced by Fannie May Candies. The NEXT secret ingredient winner will have his or her choice of several Fannie May assortments up to a value of $25 (plus I'll pay shipping). I'll be in touch once a winner is announced. Check out the Fannie May website for an idea of what you could win!

Well, I've probably over-talked here today ... I promise a really cool recipe next Tuesday ... a dessert I served on Christmas Eve that was a huge hit.

Hope you participate in Spot the Book and let me know where the EGGS are hiding ;-)

Can you tell I'm eggstatic about this new release?

Have a great week!

Julie

Author of the White House Chef Mysteries.

www.JulieHyzy.com

Wine at the White House, and at My House

We all know that California produces some amazing wines. But did you know that Michigan wines have been served at the White House?

A number of years ago, my husband and I toured Tabor Hill Winery in Buchanan, Michigan with some good friends. We were certainly no wine connoisseurs, not even close—and trust me, we still aren’t. But what we learned on the visit changed our wine life, in a big way. Up until that point, I had always just always ordered Chardonnay because it was a white wine with a familiar name. Never mind that I really didn’t care for it—or the fact that Chardonnay gave me headaches.

In the Tabor Hill tasting room, we learned that their Classic Demi-Sec, a very inexpensive, semi-dry white, has been featured at White House functions under several administrations (and not just that of Michigander Gerald R. Ford).

After tasting the Demi-Sec, I understood why, and turned my back on Chardonnay for good. My husband and I took a case home, along with two bottles of Tabor Hill’s sweeter whites, a Reisling, and a Gewurtztraminer, as well as a couple of Demi-Reds and Cabernet Sauvignons. A newfound appreciation for wine was born.

Over the years, my husband and I have expanded our wine horizons, but we still turn to the Demi-Sec, and its partner, the Demi-Red when we’re throwing parties and need a supply of quality, inexpensive wines. In fact, I served these two American vintages at my book launch parties for the White House Chef series—and loved being able to tell my guests that they were sipping the same wines that presidents have enjoyed.

And don't forget to enter to win our weekly Mystery Lovers' Kitchen contest. The prize is a $25 gift certificate to the Williams-Sonoma kitchenware and gourmet food store. Just sign in to this blog and leave a comment or send an "Enter me!" e-mail with your first name and state to MysteryLoversKitchen@gmail.com We'll announce the winners right here starting next week.

Good luck!

Julie

Julie Hyzy’s White House Chef series features State of the Onion, Hail to the Chef, and Eggsecutive Orders (coming in January). All from Berkley Prime Crime. Sign up for Julie’s newsletter on her website at http://www.juliehyzy.com/

White House Worthy Rice

Like Avery, I attempt to recreate restaurant treasures at home when I discover something particularly special. Not long ago, I took my daughter and her boyfriend to lunch at Bandera, a club-like restaurant in Chicago that can be easily missed if you don’t know it’s there. On the second floor of its north Michigan Avenue location, it is accessed via escalator immediately inside the street-level doors, and boasts great views of the bustling street below.

The menu had changed since I’d last been there. Lots of new and exciting offerings. But that day I decided to have the restaurant’s specialty—broasted chicken. Not a particularly exciting choice, but it smelled divine. The waitress informed me that they were testing out a new rice, and that the side dish on the menu was no longer available. I’m not usually much of a rice girl, but because my chicken choice was safe, I decided to be adventurous with my side. “Sounds great,” I told her. Am I glad I did. The chicken was fabulous, but the rice was superb.

I couldn’t wait to try making this at home, but I had no idea where to start. Then I remembered something from my White House research. One of the early menus prepared by our current White House chef, Cristeta Comerford (the real chef, not my fictional Ollie), included Basmati rice. At the time I had no idea what that was, but the name stuck with me.

Grown in India and Pakistan, Basmati’s name translates to “fragrant one,” or “the soft rice.” I chose baby Basmati which I found at my local grocery store, and went to work, trying my best to recreate the combination of flavors I had so thoroughly enjoyed. I'd like to think this side dish is similar to the one served in the White House.

Like Avery and her artichokes (yum!), I think I’ve gotten pretty close.

(But the White House has much fancier serving bowls!)

Cilantro Rice

2 cups water
1 T olive oil
1 cup baby basmati rice

1 pinch cumin seeds, crushed
1 t parsley
1 T chives, chopped
1 ½ T fresh cilantro, chopped
1 egg
2 tsp salt
3 T butter

Bring water and olive oil to a boil. Add rice, cover, and reduce heat to low. Set timer for 8 minutes. While rice is simmering, combine cumin, parsley, chives, and cilantro in a small bowl. In a separate small bowl, beat the egg, like you’re making scrambled eggs. When the timer goes off, stir the egg into the rice, making sure it’s well combined. Add herb mixture, stir well, and cover. Set timer for 5 minutes. When time’s up add salt and butter, stir, and cook for an additional minute or two. Transfer to bowl and serve immediately.

Serves 4

Thanks! Hope you enjoy!

Julie Hyzy’s White House Chef series features State of the Onion, Hail to the Chef, and Eggsecutive Orders (coming in January). All from Berkley Prime Crime. Check out Julie’s website at http://www.juliehyzy.com/