Guest Susan Shea

Join us today at Mystery Lovers' Kitchen in welcoming Susan Shea, author of a lovely series set in France, who gives us a delicious dessert recipe.

A mid-summer field of blooming rapeseed in rural Burgundy

Thank you so much for having me today!

Love & Death in Burgundy, the first in my new mystery series, was loosely inspired by the experiences of two middle-aged California friends of mine who moved with two large dogs and a cat to rural Burgundy on not much more than a whim. Their romantic dreams hit some snags (leaking roof, leaking stone walls, the mystery of the carte de sejour, the downpours that inevitably drench the sheets just hung outdoors to dry) but they persevered, slowly working their way into the life of their crossroads village. While most of the novel is complete fiction, the pear tree under which Katherine and her friends sit in the opening scene is a more productive version of the one I have sat under many times during my visits. The summer day in Burgundy I write about mirrors my experience there, quiet except for a passing tractor and the sounds of birds. Burgundy is famous as the origin of boeuf bourguignon, coq au vin, escargot, and pain d’espices, among other gourmet recipes. Pears poached in wine are served in restaurants in the region, but my recipe is one I’ve been making at home in California for many years.

Summer pears poached in Burgundy wine

Love & Death in Burgundy begins with a scene under a fruiting pear tree in the heart of agricultural France, so this recipe seemed perfect. I have made it several times with different kinds of pears and wine. I prefer the dessert chilled, and that also means you can make it ahead of time.

1 bottle of red wine  

(I chose a pinot made in Burgundy, France, because my new book is set there)

2 cups of sugar

2 cups of water

the juice of 1 orange

the zest of that orange, but save 4 lengths of peel for decoration

a pinch of cinnamon or nutmeg

4 firm pears, peeled but not cored

Make the poaching liquid by combining everything except the orange peel and the pears in a tall saucepan and bringing to a high simmer so the sugar dissolves.

When that has happened, reduce the heat, add the pears and poach, spooning liquid over the pears at least a few times. The cooking time required will depend on the type of pear and how much poaching liquid touches the pears. You don’t want them to get mushy! (To keep them looking pretty, test them for doneness near their bases.)

Gently remove the pears from the poaching liquid and either chill them or set them aside while you bring the heat up and reduce the poaching liquid to a syrup. Spoon the syrup over the peaches and decorate with a curl of orange peel. If you cool the syrup first, you can serve the pears with a scoop of vanilla ice cream or tart lemon sorbet. 

Susan will give a copy of Love & Death in Burgundy to one lucky person who comments today.

Biography: Susan C. Shea is the author of the Dani O’Rourke mysteries, set in San Francisco ("Fresh, fast-paced and great fun." - Library Journal) and a new series, set in France (“…a pleasant getaway from hard-core killers” - NYTBR). Before quitting her day job to write full time, she was a non-profit executive for more than two decades.

You can find her at www.susancshea.com and on Facebook

About the book: After three years of living in the small town of Reigny-sur-Canne, all Katherine Goff really wants is to be accepted by her neighbors into their little community. But as an American expat living in the proud region of Burgundy, that’s no easy task.

When the elderly Frenchman who lives in the village chateau is found dead at the bottom of a staircase, the town is turned into a hot bed of gossip and suspicion, and Katherine suddenly finds herself drawn deeper and deeper into the small town’s secrets. A motherless teenager, a malicious French widow, a brash music producer, and a would-be Agatha Christie are among those caught up in a storm that threatens to turn Katherine’s quiet life upside down. As more and more of the villagers' secrets are brought to light, Katherine must try to figure out who, if anyone, in the town she can trust, and which one of her neighbors just might be a killer.

"Shea launches a cozy series that richly details life in a small French village. The outlandish antics of the eccentric locals add to the humor. Suggest to fans of Rhys Bowen's early "Evan Evans" series for the humor, the characters, and the charming setting." -Library Journal

Welcome author Edith Maxwell with a Guest Post and Giveaway

To learn more ororder, click here.

We're in for a treat with our guest today. Edith Maxwell is a former organic farmer, and she is sharing a wonderfully fresh and healthy recipe with us as well as a special giveaway. (See more at the end of this post.)

Edith is also sharing news about her upcoming release, 'Til Dirt Do Us Part, the second entry in her Local Foods Mystery series. 

Now take it away, Edith!
                                           
~ Cleo

* * * 

I’m delighted to be a guest again on one of my favorite blogs. I was an organic farmer about twenty years ago for a few years, and I love immersing myself in that world again as I write the Local Foods Mystery series. The second book in the series, ‘Til Dirt Do Us Part, takes place in the fall. As it opens, Farmer Cam Flaherty is hosting a farm-to-table dinner under a big tent, with chef Jake Ericsson cooking up food from from her farm and several other farms to serve to eighty guests.

I was inspired by a local farm-to-table dinner that we attended when I was writing the book. As far as I know, unlike in my story, one of the Cider Hill Farm guests didn’t end up dead the next day! The chefs at our local Phat Cats Bistro, who made the meal, even gave me the recipe for their Sweet Potato Empanadas appetizer to include in ‘Til Dirt Do Us Part.

Fall is Brussels sprouts season. They are strange-looking plants in the field, waist-high stalks with the little heads hanging on like aliens.

Jake makes this dish for Cam in the last scene in the book, which will be out May 27 from Kensington Publishing. If you think you don’t like Brussels sprouts, you might change your mind after you fix this recipe. (The leaves are delicious, too, but that’s another recipe.)

Brussels Sprouts and Shallots
in White Wine Reduction
from Edith Maxwell

Serves six

Ingredients:

4 T fruity olive oil

1 T butter

12 large shallots, trimmed and cut in half lengthwise, about 3/4 lb

2 garlic bulbs, cloves peeled and left whole, about 40 cloves

2 1/2 lbs Brussels sprouts, trimmed

2 T chopped parsley

1 cup white wine (or red, if you prefer)

1 cup chicken stock

1 T Dijon mustard

Directions:

In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. Add the shallots and garlic, and saute until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.

Add the wine to deglaze the pan. Cook 5 more minutes, stirring occasionally.

Add the parsley and chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender. 

Remove Brussels sprouts, add the mustard, and reduce liquid. 

Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.

To serve as a casserole, cook brown rice or couscous, spread it in an oven-proof serving dish, top with the finished  recipe, grate fresh Parmesan or Romano on top, and warm in the oven for fifteen minutes.

Author Edith Maxwell
Visit her online here.

About Edith...

Former organic farmer Edith Maxwell writes the Local Foods Mysteries about farmer Cam Flaherty, a Locavore Club, and locally sourced murder (Kensington Publishing). 'Til Dirt Do Us Part (May, 2014) includes rescue chickens along with murder and mayhem down on the farm.

Under the pseudonym Tace Baker, Edith writes the Speaking of Mystery series (Barking Rain Press), featuring Quaker linguistics professor Lauren Rousseau in small-town Massachusetts. Bluffing is Murder releases in November, 2014. Edith holds a PhD in linguistics and is a long-time Quaker.

She also writes award-winning short crime fiction, and blogs every weekday with five other New England cozy mystery writers at WickedCozyAuthors.com. A technical writer and fourth-generation Californian, she lives north of Boston with her beau, three cats, and an impressive array of garden statuary.

Edith is the mother of two adults sons, both excellent cooks, writers, and supporters of their mother's books, and one of whom is now a farmer and served as Edith's chicken consultant in 'Til Dirt Do Us Part.

http://www.edithmaxwell.com

http://www.facebook.com/EdithMaxwellAuthor

http://wickedcozyauthors.com/

(Twitter) @edithmaxwell

Congratulations to
Angie Young!

Angie is the winner of our
comment-to-win contest.

Angie will receive the first book in

 Edith's terrific Local Foods Mystery series,

A Tine to Live, A Tine to Die.

And don't forget, the
second book in her series...

'Til Dirt Do Us Part,
will be out on May 27, and is

now available for pre-order.

Thanks again to Edith

 for joining us today and...

Happy Mother's 

Day!

Pasta ala #TheChew

Have you seen 
the new TV sensation, 
The Chew?


My book, THE LONG QUICHE GOODBYE, and a few other culinary mysteries were mentioned, and suddenly I had emails and Facebook posts from friends saying, "Did I see it?" Well, I didn't, but I was able to catch a repeat, and I was thrilled.

Now...if only they would invite me to be on the show. I live in Los Angeles. I could be there in a heartbeat. Flights go hourly to New York. :)

Clinton, Daphne, Mario, Michael, & Carla

I've watched a few episodes since then. I don't watch much daytime television because I'm writing all the time.  Allllll the time. But I tuned in the other day for the first episode of the new season. They talked about their summer vacations. It was so cute. Like they were all coming back to school.  I hope they won't mind, but I snapped a picture from their website of them so you can see their faces.

Anyway,  Clinton Kelly, an effervescent host, shared a recipe he had eaten in Napa. It looked so fabulous that I had to try it. Fresh vegetables, pasta, wine, butter. What's not to like?

Now, Clinton didn't give specifics regarding the portions (other than the butter), but I'm pretty good at eyeballing a TV chef's ingredients.

This is what I came up with, (GLUTEN-FREE because as many of you know, I need to eat gluten-free), and it was delicious. The nutmeg adds just the right touch. The fresh ricotta...divine. Clinton said that he likes a meal that makes him feel like he really had a "meal" and didn't skimp. This is one. Perfect for lunch or dinner.

Enjoy!

From The Chew

Pasta ala Clinton Kelly after he visited Napa

Gluten-free version ala Daryl Wood Gerber

Ingredients:

1-2  tablespoons olive oil

1 clove garlic, crushed

2 shallots, peeled and diced

2 tsp. salt

1 zucchini, diced

1 yellow squash, diced

10-20 baby tomatoes, sliced

½ cup white wine (I used Leitz 2009 Riesling)

1 cube butter

1 fresh tarragon leaf (I used 1 teaspoon dried sage)

1 cup fresh ricotta

nutmeg

2 cups cooked pasta (1/2 cup per serving)

*Clinton used fresh parapdelle – I used gluten-free linguini from Bionature!!

Directions:

Heat oil in a sauté pan. Add the garlic. Do not cook too hot. You don’t want to scorch the garlic or it will turn bitter. Add the shallots, salt. Stir about 1 minute. Add the zucchini, yellow squash, and tomatoes. Stir about 1 minute.

Deglaze the pan with the white wine. It simmers beautifully. Add the butter. Don’t skimp. The liquid will soak into the pasta. Crush and add the tarragon. (I used sage because I didn’t have fresh tarragon. I forgot. The sage was scrumptious!). Stir for about 2-4 minutes.

Set 4 plates with the cooked and drained pasta. Top each with a quarter of the cooked veggies. Top with a healthy portion of ricotta. (About ¼ cup).  Dust with nutmeg.  Serve.

So simple, so delish!  And this version, gluten-free!

PS  The pasta I use and will promote forever is Bionature gluten-free pasta.  [Made in Italy.] 

It is the most delicious pasta on the market. I've had fresh at a few dedicated gluten-free restaurants, and only one in New York, Bistango, has made a pasta better, in my humble opinion. 

***************

REMINDER: To save this recipe (and any that are posted on MLK,  click the Print Friendly button below 

(it looks like this but don't hit this one).  Choose PDF to print. 

* * * * *
The 4th in A Cheese Shop Mystery series: 

TO BRIE OR NOT TO BRIE.  

You can pre-order the book HERE. 

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for the mailing list

 so you can learn about upcoming events, releases, and contests!


Also, you probably know about my alter ego.
DARYL WOOD GERBER... 
Daryl's new series: A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.

"She" doesn't say all the same things "Avery" does. Promise.

LAST BUT NOT LEAST...okay, maybe least...:)

I'm pleased to announce that my short story, PALACE ON THE LAKE, 
in Fish Tales: A Guppy Anthology has been nominated for both
the Anthony Award and Macavity Award. 

Go Sisters in Crime Guppies! 

Without the Guppies, my career would not be on the right track.
The group support is invaluable!

You can read PALACE ON THE LAKE by clicking on the title above. :)

Say cheese!

***********

Guess who's Guesting? Me!

Twas the day after Christmas and whaddya know?

Guests for this blog day were all a no-show!

Can't say that I blame them, they've used up their zest,

Presents are opened, it's now time to rest!

* * *

Okay, lame poem... but you get the idea.

Today is the day after Christmas, which means it's either a quiet day at home or a crazed trip back to the stores for returning unwanted items and snatching up great deals.

Here's where I would usually include a recipe. But.... I'm not planning to cook today. Are you?

Instead I might open a nice bottle of wine. But before I do, since I'm the official guest here today, I'm going to talk just a little bit about my new book, Buffalo West Wing, which comes out January 4, 2011.

With a new First Family, White House executive chef Olivia Paras can't afford to make any mistakes. But when a box of take-out chicken mysteriously shows up for the First Kids, she soon finds herself in a "no-wing" situation. After Olivia refuses to serve the chicken, the First Lady gives her the cold shoulder. But when it turns out to be poisoned poultry, Olivia realizes the kids are true targets.

I'm very excited about this new adventure. If you've read Eggsecutive Orders, you know Ollie made a pretty big decision regarding her love life in that one. This one picks up over a year later, when her heart has settled down and she decides she doesn't have time for a relationship (uh-huh, heh heh).

I just love throwing challenges at Ollie! She somehow always works through them, although she occasionally fights back and tells me "No way!"

Anyway, I digress.

I have a huge box of beautiful Buffalo West Wing bookmarks just waiting for good homes. I would love to send you some -- with one small catch. If you'd like bookmarks for yourself and to pass out to friends, check my blog here for guidelines. Happy as anything to send them to you!

I've already had a slew of requests for bookmarks via a random "free bot" that notified the world... and I'm sitting home, now that Christmas is complete, the family fed and pampered (me too!) addressing a bunch of envelopes to send these bookmarks out.

As I do, I'm sipping a nice red wine.... Which brings me to my topic today.

I am not a wine connoisseur. Ooh, no. But, after many years of suffering through vinegary vintages because I just didn't know better, I've finally gotten to the point where I truly believe life is too short to drink bad wine. Now I'm eager to learn how to tell the difference!

Note, I didn't say cheap wine. There are some wonderful wines out there under $15 per bottle.

A couple of years ago, my husband and I joined the wine club at our local winery/restaurant - Cooper's Hawk. Fabulous decision. Every month we try a new wine - and every month we receive a newsletter explaining the new wine, how it was made and what it's best enjoyed with. (PS - just added --For Christmas my husband surprised me with reservations for the next "Study in Reds" at Cooper's Hawk and the girls got us a red wine mini-aerator and red wine glasses. How fun!)

I guess everybody knows where I've been leaning lately, huh? My husband and I even went a step further and created our "Wine Spreadsheet of Fun."

My husband is an accountant, which means we live by spreadsheets. Our trip to Europe was plotted on a spreadsheet. Every trip to Disney is on a spreadsheet. I kid you not. But you know what? It works marvelously well and we're now using one to chart the wines we try, how much we pay, and then we include a few notes about our impressions.

Two recent red standouts are the Nebbiola Barbera from Cooper's Hawk (2010) and the Chianti from DaVinci (2008). Wow.

Although I like a good Gewurztraminer from time to time, my husband and I usually prefer smooth reds, especially those that are full-flavored, good aroma, with no bite. We recently received a gift certificate to a local wine store, and we had so much fun picking out choices from France, Italy, Argentina and even a few domestics.

I tend toward Merlot, my husband toward Cabernet Sauvignon. But we both enjoy a good Malbec and we're happy to try something new.

On this lovely day after Christmas, I'd like to ask you for something... recommendations for our next wine shopping trip!

So... let me know... what wines do you like best?

Julie

Don't forget to stop by my blog for bookmarks...

Michelle Scott Sips Wine for Research!

What could be more romantic than a winery in the Napa Valley? Michelle Scott writes the Wine Lovers' Mystery series. Her latest book, A Toast to Murder was just released.

The big day is swiftly approaching for Nikki Sands--Manager of the Malveaux Estates in Napa Valley—and her fiance Derek Malveaux, who owns the winery. But when they start receiving cryptic messages questioning their belief in fate, things quickly turn fatal…

As the wedding grows closer, it seems the entire affair is cursed. A chewing gum fiasco forces Nikki to cut her hair and go platinum blonde. Then Derek's old college buddies, along with an assortment of old flames and frustrating family relations, show up to work Nikki's last nerve. But when Nikki's close pal Simon is shot as he walks her down the aisle, Nikki realizes that she has to find a matrimonial murderer before her wedding becomes someone's funeral.

Welcome to Mystery Lovers' Kitchen, Michelle. We're delighted to have you here!

Writing a Wine Lover’s Mystery Takes Some Real Tough Research

Being the Wine Lover’s Mystery author is really tough. The research alone is nearly unbearable. Oh please, you know that if you know me that I am being a real smart ass here. Come on, how tough can sipping on some decent wine be? Can you believe I even wrote “sipping,” there? Again if you know me, you’re probably laughing and if you don’t, you’re either thinking that I am crazy or a lush or both. I’m not, well, I don’t think I’m a lush. I could be crazy. I do write murder mysteries and my husband has to remind me on occasion that my characters are not real people. I’m not entirely convinced of that.

Writing the Nikki Sands mysteries (the other name for The Wine Lover’s)is a lot of fun, not just because I get to drink wine and figure out what the wine tasting notes are for the parts in the books where I’ve included recipes and wine pairings, but mostly what I enjoy about this series is growing the characters. When I started out the series with Murder Uncorked, Nikki Sands was an actress and a waitress in the evenings who was kind of a Renaissance woman who prided herself on being a student of life—and that included learning everything possible about wines. Her know-all paid off when she impressed the dashing Derek Malveaux (owner of Malveaux Estate Wines) with her extensive knowledge. Now five books later with A Toast to Murder, Nikki is planning her wedding day to Derek (yes, she’s come a long way, baby) and of course as within all of the books in this series there will be murder, mayhem, comedy, and some romance—not to mention a few surprise visits from characters past.

It’s a fun book and I hope you’ll pick it up and enjoy it. I’m including one of the recipes in the book for a peach gallette—it is so tasty and the perfect summer dessert!

Cheers,
Michele Scott
http://www.michelescott.com

Peach Galette

Dough
2 cups unbleached
¾ teaspoon salt
½ cup (1 stick) cold, unsalted butter, cut into small pieces
7 tablespoons cold solid vegetable shortening, cut into small pieces
¼ cup ice water

1 ½ pounds peaches
3 tablespoons granulated sugar
1 egg yolk whisked with 1 teaspoon of water
1 tablespoon coarse sugar
¾ pound aged Gouda or Gruyère

To make the dough: In a food processor, combine the flour and salt. Pulse three or four times to blend. Add the butter and pulse a few times, just until evenly distributed and coated with flour. Add the shortening and pulse a few times, until coated with flour. Transfer mixture to a bowl. Drizzle with the ice water while tossing with a fork, just until dough begins to come together in clumps, then knead dough to get it to hold together. Shape into thick round patty, then wrap in plastic wrap and refrigerate for at least two hours.
Preheat oven to 425 degrees. Peel and slice peaches. Set aside.
Put dough on a lightly floured work surface, top with a fresh sheet of plastic wrap, and let stand for ten minutes to warm slightly. Roll dough into a 15-inch circle. Transfer dough to rimless baking sheet. Trim edges as needed to make 15-inch circle, reserving the trimmings. About two inches from the edge of the dough, arrange the peach slices in a neat ring, overlapping the slices slightly. Fill in center with peaches. Sprinkle with granulated sugar.
Gently fold the edge of the dough over the peaches to make a wide border. Make sure there aren’t any cracks. Use trimmed dough if needed to patch.
Brush the border with a little egg wash, then sprinkle with coarse sugar. Bake until crust is golden, about 50 minutes. Cool slightly. Serve warm with cheese and wine.


We have a winner for Riley's April contest! Congratulations to Stacy from Louisville! You've won the Williams-Sonoma’s Ultimate Grilling Rub Collection. We hope you enjoy it and thanks so much for entering the contest. We'll be emailing you soon with more information. Thanks!

___________________________________________________

Julie's May Contest!

Julie’s first book in the Manor of Murder Mystery series, Grace Under Pressure, debuts June 1st! To help launch the book and to celebrate its release, she's running a very special contest: Pre-order Grace Under Pressure any time before May 31, 2010, and you're eligible to win a $25 gift certificate from Mystery Lovers Bookshop! (and if you've already pre-ordered, you just need to let Julie know!) No receipts required. Just email Julie at JulieHyzy@gmail.com with the date that you pre-ordered and the name of the bookstore you ordered it from, and your name goes in! (Please put "CONTEST" in the subject header. Thanks!)

Here are a few helpful links to get you started: Mystery Lovers Bookshop (free shipping on book orders over $10!) - Centuries & Sleuths Bookstore (my local bookstore - autographing available) - Barnes & Noble - Amazon.com