EAT=LOVE=TUESDAY Lilian Darcy’s SPINACH AND FETA QUICHE

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Food=love in my books.

I’m so pleased to share a recipe from one of my favorite authors, Lilian Darcy. I’m reading her newest release, The Sweetest Sound, right now. And loving it. The Sweetest Sound is part of Lilian’s “River Bend Series” for MontanaBorn Books.

To research the Montana setting, Lilian (right) and publisher/author Jane Porter explored neighboring towns close to fictional Marietta, including Livingston, below.

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“I’m not going to lie to you, this isn’t low-fat or low-carb, nor does it have a Spanish theme to suit the Spanish heroine of The Sweetest Sound, but it is delicious, and if you serve it with a big colorful green salad it’s even more delicious,” Lilian says.

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Spinach and Feta Quiche
Recipe Type: main dish
Cuisine: vegetarian
Author: Lilian Darcy
Prep time:
Cook time:
Total time:
Serves: 6
Little secret in our family:- Sometimes if the weather’s cold, you don’t feel like a green salad, but we make it with a warm vinaigrette dressing and suddenly it works for winter after all. If you want to try a warm vinaigrette, just lightly fry in a big slurp of olive oil your choice of any or all of the following ingredients, finely chopped:- garlic, onion, herbs, sundried tomatoes, capers, and/or anchovies, add a bit of salt and pepper, and the vinegar of your choice. Toss well with the salad right before serving. Expect that the salad leaves will wilt a little. My kids will eat three times as much salad if it’s done this way than they’ll eat if it’s cold. And since I’m a cook who does things by eye and instinct, some of the quantities for the quiche filling fall into the “what looks right to you” category.
Ingredients
  • For the pastry
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 3 oz/85 grams butter
  • 3 oz/85 grams chilled cream cheese
  • 3 – 4 tablespoons chilled cream
  • Mix the flour and salt. Cut the butter and the cream cheese into small pieces and cut them into the flour with a pastry cutter or rub in with your fingers, till the mixture is crumbly. Drizzle on the cream and mix in until the dough clumps together. Press into a flat-ish circle, wrap in plastic wrap and chill for an hour. (You can keep it for a day or two, if needed.)
  • Roll out the pastry to fit your desired pie dish.
  • For the filling:
  • 1 bag washed baby spinach leaves. (These come in different sizes, so use whichever size fits the amount of spinach you’d like. Remember that it will lose a lot of volume when cooked.)
  • 4 – 8 oz/100- 200 grams feta cheese. (Again, how much you use depends on how strong you like your feta flavour.)
  • 6 – 8 eggs.
  • ½ to 1 cup cream.
  • Salt and pepper to taste. (The feta will be pretty salty, so you probably don’t need this unless you’re a salt fiend.)
Instructions
  1. Pre-heat your oven to 400 degrees F/200 degrees C.
  2. Lightly steam the spinach, just until it goes limp, then let it cool until it’s not too hot to touch. Squeeze out any liquid and chop roughly. Crumble the feta cheese.
  3. Put the spinach into your pie dish on top of the rolled out pastry, and sprinkle the feta evenly on top.
  4. Mix the eggs and cream well, adding salt and pepper if desired, and then pour in.
  5. Bake until pastry is golden at the edges and filling is set. Cooking time varies, but estimate 40-50 minutes. (If the crust is getting too brown, lower temperature until egg mixture is set.)

Now, check out The Sweetest Sound. I’ve been waiting to meet Charlie ever since I read The Sweetest Thing. I can’t wait to see what happens when…if…he goes back to Marietta.

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EXCERPT

Ramona sang with her eyes closed. Charlie had noticed this before. Oh, she opened them sometimes, but when she was in the midst of a soaring section of music, they drifted shut and she lifted her face like someone blind, or praying.

Today, though, two days after she’d turned him down for coffee, she was closing her eyes for a different reason, as he came past.

Because of me.

She wanted to pretend she hadn’t seen him, and it was a good and clever little ruse, but he wasn’t going to accept it. Deliberately, he let half a minute tick by – enough for her to presume that he would have gone by her and entered the hospital’s main building – then he dropped a noisy handful of rustling notes and clinking coins into the dark red velour hat that sat on the pavement in front of her, and waited.

Sure enough, she instinctively opened her eyes to thank whoever had been so generous. As soon as she saw him, her eyes widened in shock, then narrowed in resistance.

“Hi,” he said.

“Hi, yourself,” she retorted. If she’d been a cat, her fur would be standing on end. “And thank you.”

“For…?”

“For your contribution.” It sounded very distancing and formal. Intentionally, he knew. She knew how to use good manners as a weapon.

Was this a game? He didn’t like it. He didn’t want her to think any of this was about games.

And yet a part of him did like it.

Liked some of it – the bite of her resistance, the strength in her. He liked what it said about her. She was clever, he could tell, and she was strong. There was something that she wanted, and it was very clear to her, and this… thing… between them would get in the way of it, so she was saying no. Apparently she knew how to stick to her goals. He wondered what the goals were.

“I can’t decide which I like best,” he said now. “The singing, the guitar or the violin.”

“And you haven’t even seen me dance.”

Okay, now that was flirting, and would have been even without the saucy, crooked little smile and the lift of her hip.

He felt a kick of satisfaction.

So, Miss Ramona with the twenty syllable name, I’m not wrong about this, despite how you’re pushing me away.

As he’d done on Monday, he found himself feverishly shifting his schedule around in his head, wrangling a way to squeeze an extra half hour out of a day that already needed twenty-five hours in it if he was going to have a hope of getting everything done.

But then, just as quickly, he re-thought. If he didn’t ask, she couldn’t say no. If he didn’t push, she had nothing to push back against. She might find that harder. He could simply stop and talk to her for a few minutes every time he saw her here, and she’d eventually have to admit that she – Eventually?

I don’t have time for “eventually.” I don’t have time for messing around.

His intentions did another screaming one-eighty degree turn, although he wasn’t normally this indecisive. “Is there a class today?” he asked. “Fencing, or voice, or modern dance?”

“No, no class.”

“Have coffee with me, then.”

But she shook her head.

“C’mon…” He growled the word, sure of his pull on her. He was not wrong about her awareness, he knew it. They’d virtually admitted to it the other day, both of them.

Now, her pupils had darkened, and she was breathing faster. Her body couldn’t decide if she was a trapped animal or a female in heat. Maybe both at once.

“I can’t,” she said. “You must know that I mean it.” She looked miserable, but he had to take her at her word. He might have quite a healthy dose of self-confidence, but he wasn’t the kind of guy to bulldoze a woman when she didn’t want it.

All he could do was to beat a strategic retreat. “Okay,” he said. “I won’t push.” He showed her his palms like a criminal wanting to prove himself weaponless, and then turned to leave.

When he reached his office, the phone was ringing on his desk and he grabbed it, already irritated before he even knew who the caller was. There’d been a couple of them this week – or maybe the same caller, more than once – who hadn’t left messages. This wasn’t a number that received a lot of junk calls. So who…?

His impatience clawed higher as he put the phone to his ear and barked out a greeting. Something else to squeeze in, when Ramona had already kept him too long out in the freezing February air?

Whatever this call was about, he’d deal with it quickly if he possibly could, because he was already running behind.

Ten minutes later, his whole world had changed.

He had changed. His plans, his intentions, his sense of himself.

Two thousand miles away in Montana, his birth mother wanted to get in touch.

 

Click here to buy: AMAZON. (It will be out soon at other ebook venues.)

~~~

Oh! Will he or won’t he? I have to find out.

Maybe tonight.

Bon appetit! And happy reading, my friends!

Deb

 

EAT=LOVE=TUESDAY: Dee Davis’s Best Mac ‘n Cheese in NYC

(Apologies for the strange post that arrived in your inbox today–Valentine’s Day after Easter? I can’t explain the phantom post, but I’m willing to point the finger at a new host server that is apparently giving my webhost fits.) Again, so sorry, for the extra post, but HERE is the one that was supposed to go out today.

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In case you missed this fab recipe, here’s a yummy reprise from my friend, Dee Davis.

This Mac + Cheese recipe was voted a New York favorite. And her charming, cosmopolitan book, A Match Made on Madison, is part of a #Kindle Countdown Deal. 5 days only! Grab it today for just 99¢.

“Sometimes love needs a little help!”

Macaroni and Cheese (adapted from recipe from Artisanal Fromagerie and Bistro, NYC)
Recipe Type: American
Cuisine: main dish
Author: Dee Davis
Serves: 6
This classic dish is served at Artisanal Fromagerie & Bistro and is known as “the best macaroni and cheese in town.”
Ingredients
  • 3/4 cup panko bread crumbs
  • 1/4 cup Parmigiano-Reggiano
  • 5 1/2 tablespoons butter
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • salt
  • Black pepper in a mill
  • 3 cups Gruyere or Comte, grated (from 6 to 8 ounces)
  • 1/2 cup mascarpone (can substitute ricotta or farmers cheese)
  • 1lb dry pasta
Instructions
  1. Preheat the oven to 350°F. Pour 2 quarts of water into a 3-quart pot and bring to a boil over high heat.
  2. In a small sauce pan, melt 2 1/2 tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
  3. Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and cook for 4 minutes, whisking constantly. Pour in the milk and cook for 4 minutes, whisking constantly. Add 2 teaspoons salt , 4 grinds of pepper (can substitute a shake or two of white pepper), the Gruyere and mascarpone, and continue to whisk until the cheese is well incorporated. Remove the pot from the heat and pour the cheese sauce into a large bowl.
  4. Add 2 tsp salt and the pasta to the boiling water and cook until al dente, approximately 8 minutes. Drain the macaroni in a colander and add it to the bowl with the cheese sauce. Mix well with a wooden spoon. (can just mix in the baking dish if your prefer).
  5. Pour the macaroni mixture into a 13-by-9-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake until golden brown and bubbly, approximately 40 minutes. Serve.
  6. Also really good with one bag of Italian grated cheese (Kraft) – 2 cups. And chopped sharp cheddar. About a cup and a half. Instead of the gruyere and mascarpone.

After you’re satiated on the best Mac ‘n Cheese in NYC, you can settle down to read this witty, delightful romp.

A Match Made on Madison

 

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Here’s a snippet:

CHAPTER 1

Bemelmans Bar, The Carlyle Hotel, 35 E. 76th

“Best remembered as the creator of the classic Madeline books for children, Ludwig Bemelmans once joked he’d like his tombstone to read: “Tell Them It Was Wonderful.” Well, wonderful it was, and still is, at Bemelmans Bar. Named in honor of the legendary artist, Bemelmans is a timeless New York watering hole that has drawn socialites, politicians, movie stars and moguls for ”–www. theCarlyle.com

*****

“Another round please.” I signaled the tuxedo-clad waiter with an impervious twist of my hand, the gesture undoubtedly not nearly as regal as I supposed. But then dirty martinis will do that to you. Two is really the limit even for the most dedicated of drinkers. And we’d already had three.

But this was a celebration.

And I wasn’t paying the bill. Which was just as well.

Bemelmans is my idea of heaven when it comes to a bar. Small and intimate, with killer drinks, fiery-hot toasted edamame, and folksy art that puts one in mind of a children’s storybook, it’s absolutely perfect. But you could mortgage a Park Avenue apartment and still not have enough to pay the tab — especially on a martini bender. So better that it was Althea’s headache.

I’d save mine for tomorrow.

Althea Sevalas was my friend, mentor and sometimes rival. In truth, I’d absorbed all she had to teach me with the voracity of the young and hungry and then proceeded to go out and apply what I’d learned on my own.

Actually, I’m making it sound easier than it was. I don’t know that I’d ever have taken the leap, so to speak, if it hadn’t been for Franklin Pierpont’s tendency for dramatic scenes. Franklin is a billionaire geek with absolutely no social skills.

Althea had taken him on in a fit of absolute pity. And when his first match ended in a somewhat less than desirable way, he’d wound up standing on a ledge outside my office window – nineteen floors up. Obviously this sort behavior is not good for the matchmaking business, and Althea, who suffers from vertigo, tasked me with talking him down.

Suffice it to say that it was not one of my favorite assignments, but after showing half of Manhattan my Perele panties, and losing a Manolo to windowsill gymnastics, I managed to talk sense into the man.

Of course it didn’t hurt matters when it turned out that the policewoman who’d come to our rescue was not only a looker but the heir to a computer fortune. A definite sign from on high. So when Althea insisted on taking credit for handling the whole fiasco, I saw the writing on the wall, and with a little help from the Pierpont – policewoman merger, I started my own agency.

Anyway, at first there’d been understandable friction between us. After all I’d walked away with all Althea’s tricks of the trade so to speak. But with a little time she’d realized that Manhattan was big enough for both of us, and albeit warily, accepted me back into her circle of friends.

She wasn’t above twisting the knife a bit now and then though. And having been invited to the wedding of the century was a coup she’d no doubt lord over me for years to come. It was a first, and something I had to admit I aspired to achieve. Not that it was likely.

This was a one on fluke. Matchmakers simply aren’t considered wedding guest material. Too much a reminder of things best forgotten.

Which explains the reason for celebrating. And though it wasn’t really my triumph, I didn’t have a problem swizzling Bemelmans martini’s in Althea’s honor. Of course I’d brought reinforcements – my friend Cybil Baranski.

“So I heard that even though the gown cost half a million, the bride still looked like overfed farm stock.” Cybil adjusted her Oliver Peeple’s frames and leaned forward, eyes sparkling in anticipation.

Cybil and I have been friends since Trinity and believe me her love of gossip was a well-developed art form even then. Just ask Roberta Marston the first girl in our class to go all the way. And of course, being Cybil, she’s found a way to capitalize on her talent for digging dirt, getting paid handsomely by the Murdochs to write a syndicated international column that’s become a glitterati must read.

The bride in question is Susannah Barker, a long-shot late comer in the race to secure the hand of multimillionaire Robert Walski. Of course she had Althea on her team, which meant the odds were upped considerably despite what the rumormongers (excluding Cybil of course) would have had one believe.

“Honey,” Althea leaned in as well, their noses almost colliding. Dirty martinis are hell on depth perception, “when you’re wearing a size twelve at your wedding – there’s just not a lot a designer can do.” We all looked down at the newspaper Althea had brought. In this case the picture was beyond words.

Judged against the ordinary world, Susannah would be considered attractive, I suppose. But Manhattan is a sea of size twos. I’ve always believed that the reason restaurants open and close with such velocity here is due at least in part to the fact that while most women deign to visit restaurants out of social necessity, they very seldom actually eat anything.

Anyway, suffice it to say that Susannah holds up her end in the support of Manhattan restaurants. However, her size wasn’t the issue here. Her father’s upstate mills were. And when Baxter realized the advantages of his assets merging with hers. Well the rest is history.

But that’s what it’s all about, isn’t it? Finding someone whose social background and financial assets are equal to or enhance yours? All this nonsense about true love and opposites attract is ridiculous at the social strata we’re discussing. Marriage is a merger. It’s as simple as that.

Thank God, or Althea and I would be out of business.

~~~

Kindle Countdown deal starts at 99¢ TODAY. Don’t miss out! Click HERE.

Doesn’t that sound like fun?!!

Bon appetit! Happy reading!

Deb

EAT=LOVE=TUESDAY: Dee Davis’s Best Mac ‘n Cheese in NYC

imgres-5

 

In case you missed this fab recipe, here’s a yummy reprise from my friend, Dee Davis.

This Mac + Cheese recipe was voted a New York favorite. And her charming, cosmopolitan book, A Match Made on Madison, is part of a #Kindle Countdown Deal. 5 days only! Grab it today for just 99¢.

“Sometimes love needs a little help!”

Macaroni and Cheese (adapted from recipe from Artisanal Fromagerie and Bistro, NYC)
Recipe Type: American
Cuisine: main dish
Author: Dee Davis
Serves: 6
This classic dish is served at Artisanal Fromagerie & Bistro and is known as “the best macaroni and cheese in town.”
Ingredients
  • 3/4 cup panko bread crumbs
  • 1/4 cup Parmigiano-Reggiano
  • 5 1/2 tablespoons butter
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • salt
  • Black pepper in a mill
  • 3 cups Gruyere or Comte, grated (from 6 to 8 ounces)
  • 1/2 cup mascarpone (can substitute ricotta or farmers cheese)
  • 1lb dry pasta
Instructions
  1. Preheat the oven to 350°F. Pour 2 quarts of water into a 3-quart pot and bring to a boil over high heat.
  2. In a small sauce pan, melt 2 1/2 tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
  3. Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and cook for 4 minutes, whisking constantly. Pour in the milk and cook for 4 minutes, whisking constantly. Add 2 teaspoons salt , 4 grinds of pepper (can substitute a shake or two of white pepper), the Gruyere and mascarpone, and continue to whisk until the cheese is well incorporated. Remove the pot from the heat and pour the cheese sauce into a large bowl.
  4. Add 2 tsp salt and the pasta to the boiling water and cook until al dente, approximately 8 minutes. Drain the macaroni in a colander and add it to the bowl with the cheese sauce. Mix well with a wooden spoon. (can just mix in the baking dish if your prefer).
  5. Pour the macaroni mixture into a 13-by-9-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake until golden brown and bubbly, approximately 40 minutes. Serve.
  6. Also really good with one bag of Italian grated cheese (Kraft) – 2 cups. And chopped sharp cheddar. About a cup and a half. Instead of the gruyere and mascarpone.

After you’re satiated on the best Mac ‘n Cheese in NYC, you can settle down to read this witty, delightful romp.

A Match Made on Madison

 

91y86DiyjpL._SL1500_

Here’s a snippet:

CHAPTER 1

Bemelmans Bar, The Carlyle Hotel, 35 E. 76th

“Best remembered as the creator of the classic Madeline books for children, Ludwig Bemelmans once joked he’d like his tombstone to read: “Tell Them It Was Wonderful.” Well, wonderful it was, and still is, at Bemelmans Bar. Named in honor of the legendary artist, Bemelmans is a timeless New York watering hole that has drawn socialites, politicians, movie stars and moguls for ”–www. theCarlyle.com

*****

“Another round please.” I signaled the tuxedo-clad waiter with an impervious twist of my hand, the gesture undoubtedly not nearly as regal as I supposed. But then dirty martinis will do that to you. Two is really the limit even for the most dedicated of drinkers. And we’d already had three.

But this was a celebration.

And I wasn’t paying the bill. Which was just as well.

Bemelmans is my idea of heaven when it comes to a bar. Small and intimate, with killer drinks, fiery-hot toasted edamame, and folksy art that puts one in mind of a children’s storybook, it’s absolutely perfect. But you could mortgage a Park Avenue apartment and still not have enough to pay the tab — especially on a martini bender. So better that it was Althea’s headache.

I’d save mine for tomorrow.

Althea Sevalas was my friend, mentor and sometimes rival. In truth, I’d absorbed all she had to teach me with the voracity of the young and hungry and then proceeded to go out and apply what I’d learned on my own.

Actually, I’m making it sound easier than it was. I don’t know that I’d ever have taken the leap, so to speak, if it hadn’t been for Franklin Pierpont’s tendency for dramatic scenes. Franklin is a billionaire geek with absolutely no social skills.

Althea had taken him on in a fit of absolute pity. And when his first match ended in a somewhat less than desirable way, he’d wound up standing on a ledge outside my office window – nineteen floors up. Obviously this sort behavior is not good for the matchmaking business, and Althea, who suffers from vertigo, tasked me with talking him down.

Suffice it to say that it was not one of my favorite assignments, but after showing half of Manhattan my Perele panties, and losing a Manolo to windowsill gymnastics, I managed to talk sense into the man.

Of course it didn’t hurt matters when it turned out that the policewoman who’d come to our rescue was not only a looker but the heir to a computer fortune. A definite sign from on high. So when Althea insisted on taking credit for handling the whole fiasco, I saw the writing on the wall, and with a little help from the Pierpont – policewoman merger, I started my own agency.

Anyway, at first there’d been understandable friction between us. After all I’d walked away with all Althea’s tricks of the trade so to speak. But with a little time she’d realized that Manhattan was big enough for both of us, and albeit warily, accepted me back into her circle of friends.

She wasn’t above twisting the knife a bit now and then though. And having been invited to the wedding of the century was a coup she’d no doubt lord over me for years to come. It was a first, and something I had to admit I aspired to achieve. Not that it was likely.

This was a one on fluke. Matchmakers simply aren’t considered wedding guest material. Too much a reminder of things best forgotten.

Which explains the reason for celebrating. And though it wasn’t really my triumph, I didn’t have a problem swizzling Bemelmans martini’s in Althea’s honor. Of course I’d brought reinforcements – my friend Cybil Baranski.

“So I heard that even though the gown cost half a million, the bride still looked like overfed farm stock.” Cybil adjusted her Oliver Peeple’s frames and leaned forward, eyes sparkling in anticipation.

Cybil and I have been friends since Trinity and believe me her love of gossip was a well-developed art form even then. Just ask Roberta Marston the first girl in our class to go all the way. And of course, being Cybil, she’s found a way to capitalize on her talent for digging dirt, getting paid handsomely by the Murdochs to write a syndicated international column that’s become a glitterati must read.

The bride in question is Susannah Barker, a long-shot late comer in the race to secure the hand of multimillionaire Robert Walski. Of course she had Althea on her team, which meant the odds were upped considerably despite what the rumormongers (excluding Cybil of course) would have had one believe.

“Honey,” Althea leaned in as well, their noses almost colliding. Dirty martinis are hell on depth perception, “when you’re wearing a size twelve at your wedding – there’s just not a lot a designer can do.” We all looked down at the newspaper Althea had brought. In this case the picture was beyond words.

Judged against the ordinary world, Susannah would be considered attractive, I suppose. But Manhattan is a sea of size twos. I’ve always believed that the reason restaurants open and close with such velocity here is due at least in part to the fact that while most women deign to visit restaurants out of social necessity, they very seldom actually eat anything.

Anyway, suffice it to say that Susannah holds up her end in the support of Manhattan restaurants. However, her size wasn’t the issue here. Her father’s upstate mills were. And when Baxter realized the advantages of his assets merging with hers. Well the rest is history.

But that’s what it’s all about, isn’t it? Finding someone whose social background and financial assets are equal to or enhance yours? All this nonsense about true love and opposites attract is ridiculous at the social strata we’re discussing. Marriage is a merger. It’s as simple as that.

Thank God, or Althea and I would be out of business.

~~~

Kindle Countdown deal starts at 99¢ TODAY. Don’t miss out! Click HERE.

Doesn’t that sound like fun?!!

Bon appetit! Happy reading!

Deb