Dinner at Home

Sunday, May 25, 2014

Turkey Burgers

I used to think turkey burgers were bland, the ugly stepsister of the more robust hamburger.

Then I started tinkering around...

And now, I think I prefer the turkey burgers I make to the ones made from beef. Try these and see what you think.

Rick’s Turkey Burgers(Serves 4 or two hungry men)

Ingredients
1 lb. ground turkey
2 cloves garlic, minced
2 shallots, finely chopped
1-tablespoon Worcestershire sauce
1-teaspoon stone ground mustard
1 egg
¼ cup bread crumbs
salt and pepper to taste

Top with cheese, if desired (I like sharp Cheddar)

Directions
Combine all, form into 4 patties and fry or grill (I make thick patties so my burgers take 5-6 minutes per side). I like to serve with sliced avocado, tomato and more mustard.


Tuesday, April 15, 2014

Beans, Beans, the Magical Fruit: Red Lentil Soup

Slow Cooker Red Lentil Soup

This is one of those recipes that I have to confess I came up with by throwing together pantry ingredients when I was looking for a quick and easy supper to make. I had some red lentils leftover from another recipe and thought, “What can I do with those?” A quick look around and I saw a can of diced tomatoes, chicken stock, herbs and the usual mirepoix (onion, celery, carrot) and thought they’d make a great hearty soup, especially in the slow-cooker, which really shines for cooking beans.

The soup (or stew—it’s thick) was amazing, if I do say so myself. Very flavorful and even better when reheat it a day or two later. I also had some Irish banger sausages in the freezer that I threw in, but you could substitute a different kind of sausage and still come up with a great main course soup. You could even go vegetarian—just leave out the meat and swap the chicken stock for vegetable.

Ingredients
½ onion, diced
2 carrots, peeled and sliced (or do what I do—use baby carrots already peeled and ready)
2 stalks celery, sliced
3 garlic cloves, crushed
1 quart chicken stock (homemade is best, but who has time for that?)
2 cups red lentils (I suppose another color would suffice too)
1 teaspoon dried basil
2 teaspoons herbes de Provence
1/2 teaspoon each garlic powder and onion powder
½ lb. sausage (I used bangers, but a good chicken sausage or Andouille, would also work well—just, for God’s sake—don’t use breakfast links)
Salt and pepper to taste (I am generous with my S&P); the best way to do salt and pepper is be conservative at the start of the recipe and taste and adjust just before serving.

Directions
Really, this couldn’t be easier. Simply dump all the above into a slow cooker, stir, cover and set to low for 8-9 hours. The great thing about dried lentils is they need no pre-soaking or prep (you might want to pick through quickly to make sure there are no stones mixed in).

At the end of cooking, remove sausage, halve lengthwise, then slice, and return to soup.
(Serves 4-6)

I served with grated cheese and more freshly ground black pepper. A loaf of crusty bread is almost a must-have with this.

Monday, April 7, 2014

Cover Reveal: Dinner at Home

BIG COVER REVEAL!

My "romance with recipes" just got a new face, courtesy of cover artist extraordinaire, Reese Dante. I'm just thrilled with it. Here's the blurb for the book, which comes out in May:

It only takes a few days for Ollie D'Angelo to lose his boyfriend, his job, and his home. Instead of mourning what he doesn’t have, Ollie celebrates what he does: the freedom to pursue his real passion—cooking. He begins Dinner at Home, a home-catering business, and it takes off.

Late one night, Ollie catches Hank Mellinger, a street-wise hood down on his luck, about to rob his car. Ollie soon discovers that appearances aren’t necessarily what they seem. Hank isn’t a criminal caught red-handed but a hungry young man trying to make a life for himself and the four-year-old niece he’s trying desperately to take care of. 

Instead of calling the cops, Ollie offers Hank a job and a way to pull himself up by his bootstraps. Together, they discover they can really cook... and that their shared passion for food just might lead to a passion for each other.

Dinner from Home will appear soon on Dreamspinner Press's Coming Soon page and you can pre-order. It will be widely available beginning in May.

Friday, April 4, 2014

A Guest at the Table: Reader & Mom Kari Higa Makes Shares Her Recipe for Chocolate Waffles


Kari says: I love making chocolate covered treats for special occasions.  It's not an indulgence I allow myself often but these are so good.

Sometimes, I make way too many treats for one day.  I had leftover ganache and chocolate cover fruit.  So the next day, when trying to decide what to make for breakfast, I decided to make chocolate waffles. It turned out so much better than I'd hoped.

No need for syrup. Just sprinkle a bit of powdered sugar and top with chocolate covered fruit!


Chocolate Waffles 

Ingredients
4 tbsp chocolate ganache (see recipe below)
1 1/2 cups waffle mix (Bisquick or see recipe below)
1 large egg
Milk (about 3/4 cup)
1 tbsp oil
1 tbsp sugar
Berries (I used chocolate covered strawberries and raspberries)

Directions
Preheat the waffle iron.  In a large microwaveable bowl, warm the ganache (mine was refrigerated). Add the waffle mix, sugar, egg, oil, and stir enough milk until the batter is cake-like batter consistency.

Fill the waffle iron with batter and cook until done.

Top with fruit and sprinkle powdered sugar.  Enjoy!

Makes 6 waffles

Chocolate Ganache

The ratio for ganache is 1 cup heavy cream to 8 oz. chocolate chips.  I like dark chocolate so I use Ghirardelli 60% cacao chips.

Warm the cream in the microwave for about a minute in the microwave.  Keep an eye so that it doesn't boil.  Add the chocolate chips and stir until shiny and the chocolate completely melt.

Waffle Mix

2 cups all-purpose flour
1 tbsp sugar
1tsp salt
4 tsp baking powder

This can be stored in an airtight container. I make a huge batch so I can use it during the week to cut down on preparation time.

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Friday, March 28, 2014

A Guest at the Table: Andrea Speed, author of the Infected Series, with Vegetarian Puttanesca

Thanks for having me today, Rick. Food doesn’t play a huge part in the Infected universe, but then again, it sort of does. Roan has to eat lots of food after shifts, since it sends his metabolism haywire, and while he’s a meat eater, Dylan, his significant other, is very much a vegetarian, and also the better cook of the two. There isn’t much conflict over this, because Dylan doesn’t care if Roan eats meat, and Roan doesn’t care that Dylan is trying to make him eat more vegetarian fare. They’ve worked it out. (And, if left to his own devices, Roan would eat nothing but takeout.) 

Here is where today’s recipe is from, in Infected: Freefall  -

Excerpt from Infected: Freefall
From the stairs he glanced down at his television and saw that Dylan was watching Doctor Who as he cooked. Roan was nearly at the base of the stairs when Dylan finally noticed him. “Hey, should you be out of bed?”

“I was shot in the hand. I’m not an invalid. If I play my cards right, I won’t even have a limp.”

Dylan gave him a warning frown, tearing a sheet of aluminum foil off the roll. “You must feel better. You’re back to being a smart-ass.”

“Hard to keep a good smart-ass down.” As he entered the kitchen and went to the fridge, he saw a couple of pans on the stove, steaming away. He’d almost forgotten he had pans like that. “Smells great. What is it?”

“Penne alla puttanesca.”

“Wow, I love puttanesca sauce.”

“I know, that’s why I made it. It’s ready if you’re hungry.”

Roan pulled an old Gatorade bottle from the back of the shelf and gulped it down. It was disgusting, but he had to admit he felt a little less logy afterwards. And as disgusting as it was, he drank it all. He had to get his fluid levels back up; he probably hadn’t lost that much blood, but he was bleeding pretty good there for a while. “Yeah, I guess I am, thanks.” He paused for a moment. “Doesn’t puttanesca sauce have anchovies in it?”

“Mine doesn’t.”

“That’s what I thought.”

Roan got a plate down from the cupboard—at least he remembered where they were—and helped himself to a ladle full of pasta (whole wheat, of course, and probably organic; he was dating a hippie) and sauce, which were in separate pans. The sauce smelled really good, anchovies be damned.

**

This is a variation on the recipe I found here: http://easylifecooking.com/vegetarian-penne-alla-puttanesca.html  I'm big on modifying recipes to suit your own taste, and I've done that here by adding a bell pepper, mushrooms, and thyme,  giving a small boost to the red pepper flakes, and omitting orange juice (not sure why that was in the original recipe). I've also included the textured protein variation, where you add some meat substitute. Not everyone's a fan of that, so it's just included as an option.

Dylan’s Vegetarian Penne alla Puttanesca

Ingredients
2 Tbs.  olive oil
2 cloves garlic, minced and peeled
1 medium yellow onion, finely chopped
1 bell pepper (I prefer red, but it's up to you - green or yellow might give you more of a color variation)
1/2 tsp. dried oregano
1/4 tsp. thyme
1/3 tsp. crushed red pepper flakes
1/2 cup white wine (you could also use red - I won't tell)
1/2 cup sliced mushrooms (I like brown cremini, but you can add any kind you like)
One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
1/3 cup pitted olives, quartered (I prefer black, but you could use green, or even use a mix of green and black)
2 Tbs. capers, rinsed
8 oz.  penne pasta (or whatever pasta you like - this is good with angel hair, spaghetti, macaroni, you name it)
1/2 cup grated  Romano cheese (Or Parmasean - it's totally up to your preference)
1/3 cup chopped fresh flat-leaf parsley or basil
Salt & black pepper (at least a dash of each)

Optional:
If you'd like, you could also add soy protein meat substitute meatballs or sausage, chopped (Morningstar Farms makes some, but so do others, such as Tofurky - again, all a matter of personal preference). Make according to their package directions, and add at the end, when assembling the dish.

Directions
Heat the oil in a pan over medium heat. Add the garlic and sauté until golden, 2 to 3 minutes. Add the onion, bell pepper, mushroom, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender (5 to 6 minutes). Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, thyme, and capers. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer, and cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.

Meanwhile, cook the pasta per package directions. (I don't need to tell you how to make pasta, do I?) Everybody has a favorite way to do it, so do that.

Pour the pasta into the pan or a separate bowl and toss with the sauce. Serve as you will, and sprinkle with cheese and parsley (or basil).

I've found this tastes even better after a day or two, or maybe that's just my perception. You may not have that many leftovers. As I said, this sauce is good on any pasta, and if you really like heat,  feel free to double the red pepper flakes, or add a bit of cayenne. Cooking is no fun if you can't modify the recipes to suit your own tastes. Have fun, experiment; remember recipes are really just guidelines, not hard and fast rules.

**
Blurb for Infected: Freefall

In a world where a werecat virus has changed society, Roan McKichan, a born infected and ex-cop, works as a private detective trying to solve crimes involving other infecteds.

Conceived bearing the lion strain of the virus, Roan is the only fully functioning virus child in the country—maybe in the world. But that doesn’t mean he’s okay. He’s still struggling with the death of his husband and the guilt of finding new love; his old enemy, the Church of the Divine Transformation, is becoming increasingly hostile; and he’s taken on a tragic cold case involving a long-missing boy.

As Roan fights to control the lion inside him, his world explodes with all kinds of trouble. The leader of the church is ramping up the violence against him, calling Roan out as a traitor to his kind. There’s a loose Infected terrorizing the city. And Holden, male prostitute and Roan’s unofficial assistant, brings him a case involving the suspicious death of one of Holden’s clients, which puts Roan far too close to a murderer for his state of mind....

BUY.

Andrea Speed Bio
Andrea Speed was born looking for trouble in some hot month without an R in it. While succeeding in finding Trouble, she has also been found by its twin brother, Clean Up, and is now on the run, wanted for the murder of a mop and a really cute, innocent bucket that was only one day away from retirement. (I was framed, I tell you – framed!)

In her spare time, she arms lemurs in preparation for the upcoming war against the Mole Men. Viva la revolution!
Website

Friday, March 21, 2014

A Guest at the Table: H. Lewis-Foster, author of Burning Ashes, with Venison and Parsnip Mash

In my recently released novel Burning Ashes, England cricketer Scott Alverley loves to cook. The first meal he cooks for his Australian lover Nat Seddon is a venison dish. It certainly impresses Nat, and I hope you enjoy my own recipe for venison with parsnip mash.

Ingredients
10 oz diced venison
8 shallots, sliced
8 oz chestnut mushrooms, sliced
½ pint vegetable stock
1 glass red wine
3 parsnips
3 carrots
1 tsp olive oil
½  oz butter
Nutmeg
Salt and pepper
Serves 2

Directions
1. Sauté the shallots and mushrooms in the olive oil until golden. Remove to a casserole dish.
2. Brown the venison in the same pan for a couple of minutes. Add the wine and vegetable stock, and bring to a simmer.
3. Add the venison and stock to the casserole dish and cook in the oven at 300 F/150 C/Gas mark 2 for 1 hour 15 minutes.
4. Peel and cube the parsnips and carrots. Steam for 7-10 minutes until tender.
5. Cream the parsnips and carrots with a hand-blender, along with the butter. Add seasoning and nutmeg to taste.
6. Serve the venison, mushrooms and shallots with the mash and a little of the stock poured over.
7. Enjoy with a glass of wine and, if possible, in the company of a gorgeous Australian sportsman.


Burning Ashes by H. Lewis-Foster

Blurb
Intelligent and confident, Australian cricketer Nat Seddon is one of the world's best bowlers. He's openly gay, but keeps his private life to himself, with everything under control. But on the last day of his team’s Ashes tour of England, he meets Scott Alverley, England’s promising new batsman. Nat tries not to be attracted to Scott, but he can’t help finding the privileged young man handsome and endearing. Nat is tempted by a little end of tour fun, but finds himself playing agony uncle to a virgin. Instead of going home to bask on a beach, he spends a wet week in the north of England with Scott. Try as he might to resist, he can’t help falling hopelessly in love.

The hectic sporting calendar is a persistent obstacle to their growing romance; Nat and Scott are rarely even on the same continent. They make the most of the time when they can be together, but the months apart take a toll on Scott, professionally and personally. The possible solutions are nearly unthinkable, but if they are willing to make sacrifices that will change their lives forever, they might hold on to the love they found in the Ashes.

Excerpt
As soon as the door was safely closed, Nat spluttered into laughter.

“That was Mrs. B? Is there a Mr. B?”

“Of course. He runs the tattoo parlor in town.” Scott nodded toward the old-fashioned fridge. “Come on. Let’s see what rations she’s left us.”

Scott opened the door to reveal shelves filled with meat and fish, fruit and veg, tubs of cream, and bottles of wine. Nat peered inside and pulled out an unpromising beige blob.

“What’s in haggis, exactly?”

Scott took the meaty delicacy from Nat and returned it to the fridge. “You really don’t want to know. But it tastes good.”

Nat wasn’t convinced and turned his attention to a large foil container. He grinned at Scott as he read from the label. “Sticky toffee pudding. That sounds very bad.”

Scott grinned back in reply. “It’s positively wicked.”

Nat’s body tingled hopefully as he saw the mischievous glint in Scott’s eyes. But before Nat could act on his impulses, Scott shut the fridge door and led him on a whirlwind tour of the house. They scampered from room to room like a pair of naughty school kids. From well-loved teddy bears on antique brass beds to mismatched, overflowing bookshelves, Nat found the house totally charming and like nothing he’d seen before.

****

Lounging by the Aga later that evening, Scott turned a wine-warmed smile on Nat, who was washing up in the Belfast sink. “Are you sure you don’t want a hand?”

“You cooked dinner, so I get the arduous task of washing the dishes.” Nat rinsed a wine glass under the tap. “That venison was delicious, by the way. Where did you learn to cook like that?”

Scott gazed hazily across at Nat. “Well, you know, when our personal chef was allowed a day off, I simply had to fend for myself.”

Nat gave Scott a disbelieving look, as he placed the gleaming glass on the drainer.

Scott laughed. “Don’t worry, we didn’t have a chef, but I did have a terrific food-tec teacher.” Scott smiled to himself as he remembered Mrs. Wade, one of his favorite teachers at school. With her close-cropped hair and sparkling green eyes, he’d honestly tried to have a crush on her. He’d include her in his fantasies, but at the crucial moment she’d disappear, to be replaced by Mr. Dawson, the burly young sports master with his shock of red hair. Scott was wondering what had become of his old tutors, when Nat noisily yanked the plug from the sink.

As Nat looked across at him, Scott suddenly felt uneasy. They’d had a lovely evening and Nat had seemed to appreciate his cooking, as well as his father’s collection of wine. But it was getting on for midnight and they couldn’t put off the awkward moment much longer. Scott got up from his chair and summoned as much composure as he could.

“I suppose it must be time for bed.”  

Buy Links
Dreamspinner Press
Amazon

Author Bio
H. Lewis-Foster has worked with books, in one form or another, since leaving university. As a keen reader of gay fiction, she decided to try writing herself, and is now the proud author of several short stories and a debut novel.

H. has lived in various parts of the UK and has recently moved to the north of England, where she’s enjoying city life, especially the theatres and cinemas. She tries not to watch too much television, but is a big fan of Downton Abbey, and while she’s writing, she loves listening to Test Match Special (where they spend far more time talking about cakes than cricket!)

Connect with H. Lewis-Foster
Website
Twitter



Wednesday, March 19, 2014

Chicken Soup with an Italian Kick

I grew up with an Italian mom (Sicilian, actually), so I can't resist trying to morph regular recipes into Italian ones. This chicken soup is a good example. It's hearty and rich with garlic and spices like oregano and thyme. Pair it with a nice Pinot Grigio and a loaf of crusty bread and it's the perfect meal for a chilly day. 



Rick’s Italian Chicken Soup


Ingredients
1 T olive oil
1 sweet onion, chopped
1 carrot, sliced
3 stalks celery, sliced
3-4 garlic cloves, minced
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 T dried basil
1 t dried thyme
salt and pepper
pinch of crushed red pepper (optional)
salt and pepper
32-oz. chicken stock
½ cup grated parmesan cheese
1 can cannellini or other white bean, drained and rinsed under cold water
2 cups baby spinach, kale, escarole or greens of your choice (run your knife through the greens; they should not be finely chopped)
1 cup orzo or other tiny pasta

Directions
Heat olive oil over medium high heat, add in onion, carrot, celery and garlic and sauté until soft. Season with salt, pepper, and the dried herbs. Stir a lot. They veggies should be fragrant, but shouldn’t brown.

Add in cubed chicken and cook until translucent. Add stock and stir to combine. Add in grated cheese (if you’re like me, you freeze the rinds from your parmesan and keep them on hand. If you do, throw a rind into the soup at this point). Add beans.

Bring to boil, reduce to simmer. Simmer for 20 minutes.  Add your greens, stir. Add in orzo and cook for recommended time on package. Taste for salt and pepper and adjust to your liking.

Soup is ready to serve. Add a drizzle of olive oil and pass more grated cheese at the table.

Mangia bene, vivi felice! (Eat well; live happy)