Posts Tagged ‘recipe’


Posted on September 21, 2016 - by

Blueberry Zucchini Bread #recipe

 

John has batting practice

We’ve had a zucchini extravaganza in our garden this summer. As my friend Gina says, tis the season where people lock their garage doors and car doors to prevent gardeners from leaving baseball bat-sized zukes on the premises…

But in case this happens to you, here’s a yummy recipe for zucchini/blueberry bread.

Ingredients

3 large eggs
½ cup unsweetened applesauce
½ cup butter
1 Tbsp vanilla extract
½ cups granulated white sugar
1 cup brown sugar
2 cups shredded zucchini, squeezed with a paper towel
3 cups all-purpose flour
1 Tbsp ground cinnamon
1 tsp no sodium baking powder
1/2 tsp  no sodium baking soda
2 cups fresh blueberries

Preheat oven to 350 degrees F.  Oil two 8×4 inch loaf pans.
In a large bowl, whisk together the eggs, applesauce, vanilla, sugar and zucchini.

In a food processor, whisk together the flour, sugar, cinnamon, baking powder, and baking soda. Cut in the butter.

Mix a tablespoon of the flour mixture into the blueberries.
Add the dry ingredients to the wet ingredients and stir gently. Carefully stir in the floured blueberries.

Divide the batter between the two prepared pans. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 20 minutes, then turn out bread onto wire racks until it has cooled completely.

Lucy Burdette writes the Key West food critic mysteries. Are you all caught up? Hope you have plenty of time to read this fall… and then for all the latest news, follow Lucy on:

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Posted on August 21, 2016 - by

Fresh Cherry Cobbler with whipped cream #recipe

LUCY BURDETTE: My hub and I are mad for cherries when they are in season, and trust me we’ve eaten pounds and pounds of them this summer. But we’ve never done anything except eat them from the bowl. I couldn’t imagine pitting all those little guys. But then I got the image of a cherry cobbler in my head, and it would not be denied. (Sadly, I went to the grocery store yesterday and the cherries were GONE FOR THE SEASON! I’m quite certain you can use this same recipe for blueberries or peaches. Back to the story…)

So I went in search of a cherry pitter and found this one on Amazon, which handles 6 pieces at a time. So it still takes a while (maybe half an hour) to pit enough for the cobbler, but this time it’s worth it. Be careful because one diner did find a pit in her portion. You don’t want your guests cracking their molars on your dessert! (Recipe has been adapted for low-sodium diets.)

For the cherry filling:

Six cups pitted cherries
2 teaspoons cornstarch
1/2 cup sugar
Half a lemon, squeezed

Place the cherries in an 8 by 8 Pyrex pan, ungreased. Mix in the cornstarch and sugar, and squeeze the lemon over the top.

For the crust:

6 tablespoons butter
1 teaspoon no sodium baking powder
1 cup flour
1/2 cup cream or milk
1/2 cup sugar

Combine the dry ingredients and then cut in the chilled butter, using a pastry cutter. When the lumps are pea-sized, stir in the cream or milk. Do not over mix. With a large spoon place blobs of the crust over the prepared cherries. Do not worry about smoothing the crust or covering every square inch.

Bake at 350 for about 40 minutes. The cherries should be bubbling and the crust a light brown. Let the cobbler cool a bit and serve with almond-scented whipped cream.

For the cream:
1 cup organic whipping cream
1/2 teaspoon almond flavoring
1 tablespoon sugar

Whip the cream with the almond flavoring until thick. And the sugar and stir that in. Serve with the cobbler and swoon. (This is very rich–serves 6-8.)

It’s perfect for celebrations, like the publication of a new book! Or simply reading a great book.


Posted on December 20, 2015 - by

Yummy Vegetable Gratin

This recipe was tweaked from one filed by Martha Rose Shulman in the New York Times. I made her version and then revised for my second attempt, which we modestly judged delicious. The recipe is quite flexible and can absorb about any vegetables you have lying around. You’ll notice that I added no salt, though of course some of the ingredients have sodium naturally occurring. We did not miss it! And I’m very, very fussy! I’ll list the approximate sodium content at the end for those interested. (And I have to watch sodium these days…)

For this version I used the following ingredients:

Two ears corn, kernels stripped off the cob, or frozen, 1 cup
2 to 3 cups fresh spinach
Half a green pepper diced
One small onion diced
4 to 5 okra pods, chopped
1 tablespoon fresh dill
1 tablespoon fresh basil
3 eggs
Half cup milk
2 to 3 ounces lower salt Swiss cheese
1 ounce Parmesan, grated

Preheat the oven to 350 and grease an 8 x 8″ pan well.
Sauté the onions, peppers, okra, and chopped spinach until the vegetables are tender but not overcooked. Mix in corn, dill, and basil.

In a bowl, beat the eggs and milk together. Then stir in the vegetables and the grated Swiss cheese. Scrape this mixture into the prepared pan and top with Parmesan cheese.

Bake for 30 to 40 minutes until sides and top are starting to brown. Let the dish sit for 10 minutes before serving with a green vegetable and salad.

(Now for the sodium count: Eggs, 62 mg per one medium egg. Spinach, 24 mg per one cup. Low sodium Swiss cheese, 4 mg per ounce. Shredded Parmesan, 85 mg per one Tbsp. Fresh okra, 411 mg per one cup-wow! One ear of corn, 262 mg. Half cup 1% milk, 53 mg.)

KILLER TAKEOUT is coming next April, but available for pre-order today!

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and Instagram!

 


Posted on December 7, 2014 - by

Festive Coconut Shrimp for a Book Launch #recipe @LucyBurdette @penguincozies

LUCY BURDETTE: I am so excited about DEATH WITH ALL THE TRIMMINGS hitting shelves this week! So of course, I spent a long time thinking about what recipe would be festive enough for the launch of a brand new book.

First I looked at the recipes in the back of the book. But you’d already seen Chef Edel’s cheesy polenta with spring vegetables and Parmesan crisps, as well as the decadent Key lime parfaits, and Hayley’s mom’s spaghetti Bolognese recipe. Obviously, a recipe for hot dog casserole was not up to the big day, LOL.  (Though I did get some fan mail last week in which a reader told me her husband had already made that dish and the whole family gave it a thumbs up!)

Then it hit me – coconut shrimp! In the fifth Key West mystery, Hayley’s mom is working as a caterer at Small Chef at Large for the winter season. (Based on the real-life Jennifer Cornell.) During one of the scenes, they are preparing coconut shrimp for a wedding:

My mother, swathed in a white apron, stood before an eight-burner gas range, fishing shrimp out of boiling oil and placing them on paper towels to drain.
“It smells wonderful in here,” I said. “What’s on the docket tonight?”
“It’s a wedding at the Oldest House on Duval Street,” Mom said. “The bride is a woman after my own heart—after choosing her man, she’s focused her heart and pocketbook on the menu.” Mom clapped her hands. All business.
“Will you taste this sauce, honey?” she asked, clip-clopping across the kitchen in her green clogs to grab two bowls of dipping sauce. “Jennifer usually serves the coconut shrimp with mango chutney, but I was thinking something a little more spicy and Asian might be a fabulous contrast.”
She handed me a small plate containing a piping-hot shrimp coated in a crispy coconut crust.

 

So here’s my attempt to replicate that recipe and celebrate the new book.

Ingredients (dinner for two people, hors d’oeuvres for four)

1/4 pound large Key West pink shrimp, peeled and deveined (You may leave the tails on for a little extra visual oomph)

1/2 cup flour

One egg, beaten

1/2 cup dried unsweetened coconut, with more as needed

Vegetable oil (I use canola)

Prepare the shrimp by washing and peeling and deveining, and then pat them dry. Prepare three shallow bowls, one for the flour, one for the beaten egg, and the third for the coconut. (If you notice in the photo with the raw shrimp, the ones on top are Argentine pinks, while on the bottom are the Key West local pinks. We preferred those!)

Dip the shrimp in flour, then egg, and finally coconut, and set them on a plate until you have prepared all of them.

Now heat the vegetable oil in a heavy bottomed skillet. When the oil is hot, fry them several at a time until they are crispy and brown. This will only take a few minutes.

I served the shrimp with two sauces, one simple mango chutney from a jar.

The other, a combination of 2 tablespoons of Thai sweet chili sauce mixed with 2 tablespoons of orange marmalade.

If you plan to serve these for dinner, add white rice and a green salad.

DEATH WITH ALL THE TRIMMINGS can be found wherever books are sold.

And big congrats to my Mystery Lovers Kitchen blog sisters, Krista Davis for THE GHOST AND MRS. MEWER and Cleo Coyle for ONCE UPON A GRIND!

DON’T FORGET: Mysteries make great stocking stuffers!


Posted on November 30, 2014 - by

Sour Cream Scallion Biscuits #recipe @LucyBurdette

LUCY BURDETTE: These are what I call special occasion biscuits, because they are loaded with butter and sour cream, so you wouldn’t want to eat them every day. Not that you’ll have the chance, because they are most likely to be snapped up right after you serve them. They are definitely lovely enough to find a place on your holiday table, but could also accompany a hearty soup–and call that dinner!

Ingredients

1 cup all-purpose flour
1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
four scallions, cleaned and chopped
one half teaspoon sugar
1/2 teaspoon salt
6 tablespoons butter
1 cup sour cream
1 Tbsp or so of milk as needed
  

Measure the dry ingredients into a bowl. Add the chopped scallions and mix well. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs.

Now add the the sour cream and stir lightly until the mixture is moistened and holds together in a shaggy dough. You may need to add a tablespoon of milk, if the mixture is too dry.

Turn the dough out onto a lightly floured surface and knead a few times, then shape into a rectangle about one inch thick.

Cut the dough into squares, to make the size you like. I made 12 biscuits out of this dough. Place them on greased baking sheet with room to grow. Bake at 450 until golden, about nine minutes.

Serve hot with more butter, and honey if you like!

And don’t forget, DEATH WITH ALL THE TRIMMINGS will hit bookshelves on December 2–just in time for Christmas stockings! You can preorder the book here.

(PS, we’re really excited about the first review: Burdette infuses the mystery with Key West spirit and holiday fun along with delicious food references and recipes. This strong series continues a unique blend of island mayhem and sparkling characters surrounding a layered mystery. )

 Booklist, December 1, 2014


Posted on November 20, 2014 - by

Crab Cakes #Recipe for #Cat Week–and a #Haiku @LucyBurdette

CAT HAIKU by Lucy Burdette, in honor of Yoda on Cat Week!

White whiskers on gray
Purr box sputtering to life
What else but Cat Week

LUCY BURDETTE: You might reasonably ask, what the heck was Cat Week? And why was it happening at Mystery Lovers Kitchen?

Cats are smart and secretive and mysterious and quiet stalkers–and yet so adorable that we forgive them anything. And so they go together with cozies like butter with hot biscuits, or chocolate cake with cold milk, or fresh tomatoes with basil and olive oil… You get the picture!

I’ve had a cat in my life ever since the year I turned 13. I was desperate for a date with Mickey Dolenz for my birthday, but my mother was smart enough to give me a kitten instead. (Yoda, seen above doing his best trick, is our current feline denizen.) All my fictional characters have had cats too–Cassie had Cashbox, and Dr. Rebecca Butterman had Spencer, and Hayley has Evinrude, of course!

Evinrude posing for DEATH WITH ALL THE TRIMMINGS

We each put our own special spin on Cat Week, but to my mind this theme cried out for a fishy recipe. Yoda the cat loves tuna fish, so I thought he would love crab meat too. And that would give me the chance to snap a photo of him eating daintily from a treasured crystal goblet that belonged to my mother. Right?

Wrong.

He’s a cat after all, so this is the closest he came to posing.

Now on to the recipe…

Yoda’s Crab Cakes

Ingredients

One pound crab meat, picked over to remove bits of shell

1/2 cup fresh bread crumbs

Two scallions, finely minced

One half small hot pepper, minced

1/4 teaspoon celery salt

1/4 teaspoon dry mustard

1/4 teaspoon red and black cracked pepper

About 4 tablespoons mayonnaise

One egg, well beaten


Mix the first seven ingredients, from crab meat to pepper. Then begin adding a tablespoon of mayonnaise at a time until the mixture seems wet enough for you. Add the beaten egg.

Shape the crab mixture into cakes. This should make about eight.


Heat a tablespoon of olive oil and a tablespoon of butter over medium heat. Add four crab cakes at a time. Sauté them until brown, then flip and continue to sauté the other side.


Keep the first crab cakes warm while you are preparing the next four. Serve with cocktail sauce (one part horseradish to two parts ketchup) and coleslaw.

Purrfectly delicious!

Lucy Burdette is the author of the Key West food critic mysteries. Murder with Ganache is in stores now.

Death with All the Trimmings will be on bookshelves December 2. Pre-order it here.

 

Yoda the cat says: “Buy the darn books so she can get off my case and keep me in catnip.”


Posted on October 10, 2014 - by

Once in a Blue Moon Blue Cornmeal Blueberry Pancakes #recipe

Capital Reef National Park

LUCY BURDETTE: Earlier this summer, my husband and I attended a family wedding outside of Salt Lake City, Utah. We decided we should take a few extra days to cruise through Utah and see a couple of the wonderful national parks in that state.  I, of course, was in charge of where to eat.

Bryce Canyon

Here are a couple of pictures of the amazing scenery that we saw the first is a photo of Capital Reef National Park, while the second is Bryce Canyon.

Hell’s Backbone Grill

In between our two days of driving and gawking, we stopped for a night in Boulder, Utah, to eat at the legendary Hell’s Backbone Grill. I made reservations months in advance for dinner. They serve exactly the kind of food I like, delicious but not fussy. I ordered a spicy meatloaf and John had a chicken quesadilla casserole that was hot, cheesy, and addictive.

Of course we had to have breakfast there the next morning. I chose blue cornmeal pancakes, which they served with cinnamon butter and syrup.  The pancakes were sprinkled with little purple flowers.

As you can see, the recipe has lingered in the back of my mind until I finally had to make it for you. Oh, and we ordered a box lunch to take with us the next day too. Three meals in less than 20 hours – that’s a great restaurant.

Ingredients:

1 1/3 cups cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar
1 1/2 cups buttermilk (or milk with 1 Tbsp vinegar added)
2 eggs, lightly beaten
1 tsp vanilla
4 tablespoons melted butter, plus more for greasing griddle
2 cups blueberries

For the cinnamon butter, this is more than enough for 2 people, increase as needed: 2 tablespoons softened butter, 1/2 tsp cinnamon, 1/2 tsp sugar. Mix well.

Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, vanilla, and 4 tablespoons melted butter. Mix the wet ingredients into the dry and stir until mostly combined.

Heat the pan or griddle and melt some butter to cover. Add the wet batter to the pan and drop blueberries into each pancake. Cook over medium heat until bubbles pop, then flip the pancakes over and cook the other side, 1 to 2 minutes.

Keep the finished pancakes in a warm (200) oven until all the batter is cooked. Serve with a small scoop of cinnamon butter plus real maple syrup.

Cook’s note: Bob’s Red Mill blue cornmeal was the only brand of blue cornmeal I found, and it was quite coarse. If you prefer pancakes that aren’t quite as grainy, I would increase the amount of flour to 1 cup, and decrease the cornmeal to 1 cup.

PS, they freeze well if you have too many. Then pop them in the microwave or the toaster as you need them!

MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

Follow Lucy on Facebook

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And lest you forget, DEADLY ADVICE, the first advice column mystery (written as Roberta Isleib) is finally available as an ebook.


Posted on September 20, 2014 - by

A Mess of Green Beans

 

LUCY BURDETTE: We’ve had a big problem in our house this summer: way too many green beans.

Of course I put the problem out to my Facebook friends. And got some amazing recipe suggestions back, ranging from Asian style to good old-fashioned southern green beans cooked a long time with bacon (I think that might have been Kathy Reel,) and, I was reminded about how delicious pickled green beans are.

One of the best Bloody Marys I was ever served used green beans as the stirrer for the drink. (I like interesting items in my Bloody Marys, especially olives, pepperoncini, and pickled green beans or okra. The night I got one with a shrimp on a skewer, I thought maybe they had gone off the deep end.)

This recipe for pickled dilly green beans is an easy one, but the results need to be stored in the refrigerator. If you want to put some by for the winter months, you would need to cook the jars of beans in a boiling water bath. Don’t fool around with this, as I would hate to see friends done in by botulism!

Ingredients

4 1/2 cups of green beans

2 cups white vinegar

2 cups water

5 tablespoons sugar

3 teaspoons kosher salt

Four large heads of dill

1 teaspoon black peppercorns

Two cloves of garlic

1 teaspoon red pepper flakes or two hot peppers

Combine the vinegar, water, sugar, and salt in a sauce pan and simmer until the ingredients are well combined. Nestle the dill sprigs, the peppercorns, the garlic cloves, and the red pepper into clean quart canning jars.

Wash the green beans, clip off the ends, and blanch them about three minutes in boiling water. When they are still green and firm, dump them into a bowl of ice water to stop the cooking. When the beans are cool, arrange them in the canning jars. Divide the hot vinegar mixture between the two jars and seal the lids. Refrigerate.


The beans can be eaten any time after 24 hours. Of course I had to sample one right away. The marinade will get stronger and more delicious as time passes.

Recipe for Bloody Mary right here...

 



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