French Lentil Soup #recipe from author @DarylWoodGerber

Lentil soup is not a "pretty" color soup.  LOL But it is oh so delicious!

From Daryl aka Avery:

In a foodie mystery, authors simply can't supply all the recipes mentioned. That would be incredibly hard. I have had readers "ask" for a specific recipe. I even wrote one up over night (yes, I'd made it before) and shared it with a friend, and it went viral online. It was for five-cheese Mac 'n cheese.

Well, my protagonist in the French Bistro Mysteries, Mimi Rousseau, runs a bistro. She mentions over fifty foods during the course of any story. So I, as the author, must pick and choose which I share in the novel in recipe form.

However, that doesn't mean I can't share one or two before or after publication. This one I'm sharing is WAY before publication!  It's mentioned in the second French Bistro mystery, SOUFFLÉ OF SUSPICION.  Mimi (like me) loves lentil soup, especially because of the splash of champagne--which makes it "French." Ooh-la-la!

LOL

I hadn't made lentil soup in years, so I had to become "Mimi" to make it. What fun. I chopped and diced and tasted and, well, YUM! The carrots give it an extra special sweetness. If you don't have champagne on hand, add a splash of white wine. That's what I did for this particular recipe. Enjoy!

French Lentil Soup

3 tablespoons extra–virgin olive oil

2 cups chopped onions

1 cup chopped celery

1 cup chopped carrots

2 garlic cloves, chopped

4 cups chicken broth, plus more if needed

1 1/4 cups lentils, rinsed, drained

2 cups diced tomatoes

1 teaspoon salt

1 teaspoon pepper

Splash of champagne or white wine, if desired (2 tablespoons)

Heat oil in heavy large saucepan over medium–high heat.

Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes.

Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth, if too thick. (Mine wasn’t.)

Season with salt, pepper, and a splash of champagne or white wine, if desired.

Ladle soup into bowls.

Blender contents are rarely pretty!

The puree turns really golden. I think that's the carrots fault.

The color of lentil soup is not pretty! Almost khaki green.

Savor the mystery!

*

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A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!

The Wild West Extravaganza has come to Crystal Cove.

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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!

Finally there's going to be a cheese festival in Providence!

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GIRL ON THE RUN
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When a fairytale fantasy night becomes a nightmare, 

Chessa Paxton must run for her life...but will the truth set her free? 

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DAY OF SECRETS
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
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Mr. Right’s Smoked Fish Dip -- #recipe @LeslieBudewitz

LESLIE BUDEWITZ: Mr. Right loves smelly fish. This makes him enormously popular with the cat, aka Mr. Kitten. I, on the other hand, can take it or leave it. That’s okay—boys need their bonding experiences, and enjoying a can of sardines or a bite of smoked salmon together is good for the male psyche.

But then the packages began arriving.

Mr. Right keeps close ties with several high school friends. One—who shall remain nameless—is actually referred to in our house as He Who Shall Remain Nameless, because of his tendency to show up on short notice mere days, or in one case, 20 minutes, after his name comes up in conversation, despite living several hundred miles away.

These days, Nameless lives in Eastern Washington taking care of his elderly father. By that I mean they fish. They get in the camper, drive across the valley, and fish. Or they drive across the state, or around the West, and fish. Nameless smokes those fish, mainly trout. And then he packs them up, freezes them, and sends little padded envelopes full of smoked fish to us.

To both Mr. Right’s surprise and mine, I love it. Especially in this dip, which Mr. Right created to showcase the newest batch, smoked over cherry wood. (Nameless is working out a maple-smoked process for the next catch.) While we used the smoked trout, this dip would also work beautifully with salmon, or any other smoked fish. Although we haven’t tried it yet with a dash or two of cayenne or smoked paprika, we think it would be tasty.

I’m sure Nameless would approve. In fact, I think I hear a truck and camper in the driveway...

Mr. Right’s Smoked Fish Dip

8 ounces cream cheese, softened
4 ounces sour cream
½ to 1 tablespoon lemon juice
2 green onions, chopped
4 ounces smoked fish, chopped

Mix the cream cheese, sour cream, and lemon juice until smooth and well-blended. Stir in the chopped onions and fish.

Serve with crackers or toasted slices of baguette. Eat and enjoy!

From the cover of TREBLE AT THE JAM FEST, Food Lovers' Village Mystery #4 (Midnight Ink, June 8, 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.

Creamy Coleslaw or Texas Style?

I confess that I have not always been in love with coleslaw. Maybe that's because it so often seems more like shredded cabbage in a cold mayonnaise soup. Some of you are laughing (I hope). You know what I mean! And who could forget that priceless scene in Never Been Kissed when Drew Barrymore asks what's in the coleslaw?

Turns out I do like coleslaw. But it comes in two versions. Creamy coleslaw has mayonnaise in it. Texas coleslaw apparently does not. The truth is that I like a touch of mayonnaise and I love the acidic bite of vinegar.

So I experimented with my own mixture. Other than cabbage, it's really a very versatile dish. So feel free to monkey with the ingredients so that they suit you. I will say that I think it must have celery seeds. In my opinion, they make a huge difference in the flavor.


Krista's Coleslaw

1/2 a large green cabbage
1/2 yellow onion
2 carrots

1 tablespoon white sugar
1 tablespoon dark brown sugar
1 teaspoon yellow mustard
1/2 teaspoon pink sea salt
1/4 teaspoon black pepper
1/2 teaspoon celery seeds
1/2 teaspoon smoked paprika (or plain paprika)
2 teaspoons olive oil (one with a mild taste or other vegetable oil)
2 tablespoons cider vinegar
2 tablespoons mayonnaise

Peel the outer leaves off the cabbage, wash the cabbage, and cut in half. Cut out the big core. Shred the cabbage. I used a food processor. Peel and shred the onion and the carrots. Mix cabbage, onion, and carrots well in a big bowl.

In a small bowl, whisk together the sugars, mustard, salt, pepper, celery seeds, paprika, olive oil, and vinegar. Add the mayonnaise and whisk well. Pour over the cabbage and turn several times to spread evenly throughout. Refrigerate at least one hour before serving. (Not creamy enough for you? Mix in another two tablespoons of mayo. We won't tell!)

After shredding.

Mix the spices.

Add a little mayonnaise.

The result!

Rhys Bowen on the Secrets of Cornish Pasties #recipe #giveaway

LUCY BURDETTE: I'm so delighted to introduce my talented friend Rhys Bowen to MLK readers today! She writes two long-running historical mystery series, but is here today to talk about Cornish pasties and her newest Lady Georgie mystery, On Her Majesty's Frightfully Secret Service. If you haven't started these books, you're in for a big treat. Welcome Rhys!

RHYS BOWEN: It's funny how food means home to us, isn't it? When I go back to England the first thing I want is food from my childhood: fish and chips, bangers and mash, cream teas, a full English breakfast and..... Cornish pasties. 
Since we spend time in Cornwall every summer these days, staying with John's sister a Cornish pasty is my first taste of home after I arrive. 

Every year my visit to England is partly to do research for my upcoming Royal Spyness book. What a good excuse to visit pubs and bistros, farmers' markets and quaint cafes. But this year's book was rather different because it takes place in Italy, on Lake Maggiore. So my research last year was more concentrated on good wines, pasta, tiramisu, ripe plums and peaches and white asparagus. Such a hardship.
This summer, I'm happy to say, my research was back in England and I had my fill of Cornish pasties and clotted cream. Now heading for the gym to work it off!

One of my favorite parts about my time in Europe every year is visiting my sister in law in Cornwall. I love staying in the old manor house, slowing down to the rhythm of country life AND eating the wonderful food. Cornwall, for those of you who don't know, is the far Western and Southern tip of England, a Celtic-speaking land bathed in history and mystery. Rebecca, Jamaica Inn, Doc Martin... and clotted cream and pasties. Two of my favorite things in the world.

When I am there I eat cream teas with scones hot from the oven, home made strawberry jam and Cornish clotted cream on top. So thick and golden you'd think it was butter (but it tastes much better).
And pasties! Yum. They were made for the miners going down the tin mines. They couldn't come up to eat their midday meal so they couldn't wash their hands. The rim of the pasty was designed to hold it and then throw away that part.

So I thought I'd share the recipe with you today. They are time consuming but so worth it.

Ingredients:

Half a pound of good quality steak, sliced wafer thin

Carrots, turnip, potatoes all sliced very thinly

1 big onion chopped finely

small amount of beef bouillon

short crust pastry

Pre-heat oven to 425.

Make short crust pastry dough to your favorite recipe. Roll it out very thin and cut into circles about 8 inches diameter.

On one half place thin layer of potato, carrot, turnip, onion and then top with thin slices of meat. Sprinkle some bouillon over it, or use Better than Bouillon or even Marmite if you are British. If you are not, you won't have it in the house!

Fold dough in half to make a pasty shape.  Fold over, crimp and seal the edges.

Bake  on baking sheet at 425 about 40 minutes or until it turns golden.

(The steam of cooking vegetables keeps the meat moist)

This recipe was given to me by a Cornish woman! Others cut steak into cubes but I like mine this way.

Pasties these days can contain other ingredients, chicken, lamb, curry, potato leek but this is the original.

And the best pasties, after an extensive search, are to be found in Marazion, across from St. Michael's Mount. And this is a photo of one just before we devoured it.

The eleventh Royal Spyness mystery On Her Majesty's Frightfully Secret Service, comes out on August 1. Rhys's touring schedule is on her website. She is offering one copy of the new book to a lucky commenter today!

Pasta with Fresh Tomatoes and Cheese #Recipe @PegCochran

It's summer and it's too hot and humid to turn on the oven or stove.  What to do?  Here's a lovely fresh recipe that only requires one pot of boiling water so it keeps your kitchen...and you...cool!  I scaled the recipe back for two people but the amounts below are for a pound of pasta...however many that feeds in your particular family!






Ingredients:
1 lb. pasta (shape of your choice--from spaghetti to shells--it's up to you)
6 Roma (plum) tomatoes, chopped
1 lb. mozzarella cheese--preferably fresh
1/3 cup chopped basil
3 cloves garlic, minced
salt and freshly ground black pepper to taste

If you are using mozzarella that comes in a block, you will want to shred it.  I bought fresh mozzarella termed "ciliegine" which apparently means cherry sized.  I cut those in half.  You want bite-sized pieces basically.

 Chop tomatoes

Add oil, minced garlic and salt and pepper

Add mozzarella cheese

Sprinkle with basil

Add warm pasta and toss

Enjoy warm, at room temperature or cold

Warm Chicken Salad

This recipe was inspired by one I enjoyed in Ireland, but there's nothing particularly Irish about it. It's a lovely summer recipe, easy to make, and you can swap in any ingredients you want.

The source is The Harbour Bar in Leap, just a few doors down from Connolly's, er, Sullivan's Pub. When I first saw it, it was an ordinary pub, one of a cluster on the main road through the village. Then it changed hands a few years ago, and the new managers tore down the old building and completely remodeled it, and found a chef who created menus of local Irish food with an Asian twist. I've been going back ever since, and I've never been disappointed.

This recipe is simple: take whatever greens you like, add a tart creamy dressing, sautee a marinated chicken breast, slice the chicken thinly while warm, combine the lot, and toss in some croutons. It's best if you use local greens only minutes away from the garden, and make your own croutons, but you can buy a bag of lettuce and a box of croutons and you might never notice the different. The end product combines crunchy, creamy textures with savory flavors, and a nice contrast between warm and cold (okay, you could use left-over chicken, but if it's freshly cooked, it's both warm and soft).

Warm Chicken Salad (with a nod to the Harbour Bar)
(this recipe makes two servings, but it's flexible)

Ingredients:

one boneless chicken breast, marinated with olive oil, chopped shallots, salt, pepper and any herb you have on hand, fresh or dry

The US version

The Irish version

one package (or harvest your own) lettuce of your choice (the Irish call them
"mixed leaves" which always makes me giggle)

creamy yogurt dressing:

1/4 cup whole-milk yogurt
1 Tblsp olive oil
1 Tblsp fresh lemon juice
1 Tblsp minced shallot
1 Tblsp chopped fresh chives
1 tsp sugar
1/4 tsp salt

1 cup fresh croutons (I made my own from a brioche roll because I didn't have any packaged ones--just cut up whatever white bread you have handy into cubes and place in a low oven until they turn crispy but not brown)

Instructions:

If necessary, skin and bone your chicken breast. (A note: the ones they sell in markets here are huge. The ones they sell in Ireland are half the size. You can decide how much chicken you want, or cook yours and save some for later--or for your cat.) Whisk together the marinade and let the chicken steep in it for as long as you like.

Rinse your greens and let them dry. Make the croutons if you're going to.

When you're ready to cook, saute the chicken breast in a little olive oil. Important note: cook this over medium/low heat (until it's cooked through)--you don't need to sear it, you want it to remain tender and juicy. Keep an eye on it and turn it a few times so it cooks evenly.

While the chicken is cooking slowly, whisk together the yogurt dressing ingredients and dress your greens.

Dressed greens

When the chicken is cooked, place it on a cutting board and let it cool enough to handle. Then slice it thinly on the diagonal. It may sound odd, but you want the lettuce and the chicken slices to be similar in size and scale.

In individual bowls, place a bunch of your greens, then tuck in some chicken slices (do not overcrowd). Sprinkle with the croutons and serve immediately while the chicken is still warm.

The assembled salad

And there you have the perfect summer dish!

Doesn't it begin to sound as though I go to Ireland mainly to eat? I adore the Field's SuperValue market (I even have a frequent buyer card), I can't stay away from the weekly farmers market (every Saturday, with not only food but crafts and junk), and the burgeoning restaurants (you read about the newest one last week). Maybe next year I'll be able to go to the West Cork Food Festival.

Oh, right, I go to Ireland to do research for books--between meals. But young Rose in the County Cork mysteries is fast becoming a foodie. And that's only one of the unexpected turns in the next book, Many a Twist (coming January 2018).

Available for pre-order at Amazon and Barnes and Noble

www.sheilaconnolly.com

Lemon Almond Sauteed Greens and other colors! #recipe by Linda Wiken, author

There's nothing I enjoy better than an easy-to-make veggie dish and this is one I'll use many times over. I first tried it out at that same writer's retreat that Victoria Abbott mentioned on Saturday. So, remember her delicious spicy black bean salad and think of it paired with this dish. Of course, there was more on the menu but you'll find out about those another time.

I find lemon seems to go with everything, even more so than my real favorite flavor, lime. So, use it liberally or cut it back a bit if lemon's not your thing. The recipe I found in the newspaper calls for Swiss chard or spinach. I chose the latter because I really enjoy it. But you could use any leafy green vegetable. I also chose to use the shredder for the cabbage but I think next time, I would just slice it into thin strips.

It's easy to prepare ahead of time -- just slice the two veggies and set them aside until needed. The prep time takes longer than it does on the stove.


What you'll need:

1 tbsp. olive oil
1 clove garlic, minced or use the kind in the jar, about 1 tsp. in that case
approx. 8 c.spinach, just cut off the stems
1 c. shredded cabbage
1 tsp lemon zest
juice of half a lemon
salt and pepper to taste
1 tbsp. sliced or slivered almonds, toasted

What to do:

Heat oil over medium heat, preferably a wok or similar pan. Add the garlic and saute for 30 seconds.

Add the spinach, cabbage, salt and pepper, and lemon zest then saute for approx. 2 minutes or until the greens are wilted.

Stir in 1 tbsp. of water, cover and boil for approx. 2 minutes. Stir a couple of times and remove when veggies are tender then add the lemon juice and saute for another 2 minutes, until most of the water has evaporated.

Transfer to a serving dish and sprinkle with the toasted almonds.

And here we are, minus the photographer, ready for yet another fun meal together.

I'd like some suggestions of what other greens to substitute. What would you use?

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  

Recipes included!

 Coming March, 2018

Marinating in Murder, book #3

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter  @LWiken  

Also appearing at www.killercharacters.com

                                                                               

Visit Erika at www.erikachase.com 

 at my Facebook author page

and on Twitter  @erika_chase.