L.A. Lewandowski's Blog: The Culture and Cuisine Club, page 10

Authors Eat…

Melissa Pearl

The Culture and Cuisine Club is excited to feature Young Adult author and world traveler, Melissa Pearl. Melissa’s popular and engaging books are appropriate for young teens, but are enjoyed by a wide demographic. It is no surprise that she is able to write with such confidence – she has lived all over the world and currently resides in Auckland, New Zealand. Melissa’s cultural experiences are evident in her books and the fascinating characters she creates. She has generously shared a family recipe, her Nana’s mouth-watering lemon custard soufflé. I’m hungry!

In the author’s own words, a story about beating writer’s block…

When people find out I’m a writer, I often get asked the same questions. One that pops up frequently is, “Do I ever get writer’s block?” and “How do I deal with it?” My answer is always the same. I don’t tend to get it too much during the writing phase, however when I’m in the throes of planning out my next book, I hit blocks all the time.

For example: Is it realistic for my character to do something? If they do that, will the reason be clear to my reader? I need to find a plausible reason or explanation for why a character would be in a particular situation. Would my reader find a certain action believable? How am I going to have a character involved in a certain situation when I also need them to witness the same scene?

Those are just a few of the questions that run through my head as I’m working on an outline. My best plan of attack when I’m stumped is to walk away from my computer and let my mind stew for a while. There are a few things that are optimal for good brain stewing. Walking is one, taking a shower is another, and then there’s cooking something delicious.

Cooking is a great problem solver. My mind wanders all over the place as I slice and dice, fry and sauté, blend and stir. It is a calming, thought provoking activity that often helps me answer those niggling questions about whatever story I’m working on.

It was really hard for me to choose a recipe to share with you today. I have so many favourites. In honor of my Nana who passed away this year, I’m going to pass on one of my favourite desserts of all time. She gave the recipe to my mom before I was born and my mom passed it on to me. It’s my Nana’s amazing lemon custard soufflé. Delectable no matter how it’s served – hot, cold, with or without cream. I love it anyway it comes. It’s a refreshing, light treat that was always particularly scrumptious after one of Nana’s savory roast dinners.

NANA BENNETT’S LEMON CUSTARD SOUFFLÉ

2 T      butter

4 T      flour

1 c       sugar (make this a small cup – it can be too sweet otherwise – I’d even say 3/4 c)

1 c       milk

2          eggs (separated)

1          large lemon (juice & rind)

 

Cream sugar and butter together. Add flour & juice/rind of lemon. Add milk, which already has egg yolks beaten into it. Beat egg whites until soft peaks form, then with a spatula, blend gently into mixture. Pour into a greased casserole dish; sit the dish in a deeper dish with water coming halfway up the sides. Cook in a 350 degrees (Fahrenheit) oven for about 45 minutes (may need longer depending on your oven).

You can find out more about Melissa and her books at the following links:

http://www.amazon.com/Melissa-Pearl/e/B0064I6S26/ref=ntt_athr_dp_pel_1

http://www.melissapearlauthor.com/

 

 

 

Authors Eat…

This week the Culture and Cuisine Club features award winning author Laurie Boris. I’ve read Laurie’s book “Drawing Breath” and I highly recommend it. Laurie’s novel “Don’t Tell Anyone” was awarded first place in the 2013 literary fiction category on the Kindle Book Review. Laurie has a new book, “Sliding Past Vertical”,  and has also contributed to a recently released anthology of creepy horror stories, perfect for this time of year. In her spare time Laurie writes freelance articles, assists the Evil Mastermind at the highly acclaimed Indies Unlimited website, and performs minor or major surgery on the manuscripts of other writers. With all the creative energy Laurie burns she needs to refuel with one of her favorite comfort foods. We are excited to share her recipe for lentil soup.

In the authors own words…

I’ve always loved the comfort of soup, especially as the days turn frosty. I started making this particular lentil soup when I lived on my own for the first time and was mining the couch cushions for subway change between paydays. The ingredients were inexpensive, and I could buy most of them at the local food co-op. It also made for a filling meal that was a heck of a lot better and healthier than the (then) five-for-a-dollar prepackaged ramen noodles my roommates stocked up on. I’ve embellished on the original a bit since those days, but it’s still the same basic recipe.

Since I started writing, I’ve discovered that soup is more than a warm, humble bowl. Prepping all those root vegetables is good exercise after being at the keyboard most of the day, and I get into a kind of meditative rhythm if I want to keep that story going in head. Having leftovers around is a nice bonus when I’m on a good run and don’t want to cook. It also makes the house smell wonderful. Just don’t put the pot up to simmer and then disappear for hours into your writing room, unless you want to meet the local firefighters. Trust me. I did, and I have. They were not amused.

This recipe makes for a really big pot. If you want to make less, just cut the ingredients in half. This hearty soup is good with cornbread or biscuits, and extra yummy sprinkled with freshly grated Parmesan cheese before serving.

Ingredients:

Olive oil and a smidge of butter

The intriguing cover of "Drawing Breath."

2 or 3 carrots, peeled

2 stalks of celery

2 white potatoes, peeled

1 large sweet potato, peeled

1 large onion

2 or 3 large cloves of garlic, minced (more or less to taste)

1-½ cups of dried lentils

10 cups of water

2 cans of condensed cream of mushroom soup*

Oregano to taste

Basil to taste

3-4 bay leaves

Red pepper flakes to taste

Salt and pepper to taste

 

Rinse and drain lentils; set aside.
Chop all the vegetables into bite-sized pieces.
Heat olive oil/butter at the bottom of a large soup pot (6-8 quarts); sauté onion, garlic, and celery until soft.
Turn down the heat. Add canned soup, water, and lentils. Stir to combine.
Add potatoes and carrots. Bring soup to a boil, then lower heat, add spices, cover and simmer for about an hour, stirring once in a while so it doesn’t stick.
Using a potato masher or immersion blender, puree some of the vegetables in the pot (how chunky you want to leave it is up to you.) Adjust spices to taste, and then simmer another half-hour.

 

* Try to use canned soup with low sodium and no MSG. If you prefer not to use cans, add some chopped fresh mushrooms when you sauté the garlic, onions, and celery, add one more white potato and a cup of milk or cream instead of one of the cups of water. (Add milk or cream toward end of cooking.)

You can learn more about Laurie and her books at the following links: 

http://www.amazon.com/Laurie-Boris/e/B005I551QA

http://laurieboris.com/

 

 

Author Eat…

This week the Culture and Cuisine Club features award winning author Laurie Boris. I’ve read Laurie’s book “Drawing Breath” and I highly recommend it. Laurie’s novel “Don’t Tell Anyone” was awarded first place in the 2013 literary fiction category on the Kindle Book Review. Laurie has a new book, “Sliding Past Vertical”,  and has also contributed to a recently released anthology of creepy horror stories, perfect for this time of year. In her spare time Laurie writes freelance articles, assists the Evil Mastermind at the highly acclaimed Indies Unlimited website, and performs minor or major surgery on the manuscripts of other writers. With all the creative energy Laurie burns she needs to refuel with one of her favorite comfort foods. We are excited to share her recipe for lentil soup.

In the authors own words…

I’ve always loved the comfort of soup, especially as the days turn frosty. I started making this particular lentil soup when I lived on my own for the first time and was mining the couch cushions for subway change between paydays. The ingredients were inexpensive, and I could buy most of them at the local food co-op. It also made for a filling meal that was a heck of a lot better and healthier than the (then) five-for-a-dollar prepackaged ramen noodles my roommates stocked up on. I’ve embellished on the original a bit since those days, but it’s still the same basic recipe.

Since I started writing, I’ve discovered that soup is more than a warm, humble bowl. Prepping all those root vegetables is good exercise after being at the keyboard most of the day, and I get into a kind of meditative rhythm if I want to keep that story going in head. Having leftovers around is a nice bonus when I’m on a good run and don’t want to cook. It also makes the house smell wonderful. Just don’t put the pot up to simmer and then disappear for hours into your writing room, unless you want to meet the local firefighters. Trust me. I did, and I have. They were not amused.

This recipe makes for a really big pot. If you want to make less, just cut the ingredients in half. This hearty soup is good with cornbread or biscuits, and extra yummy sprinkled with freshly grated Parmesan cheese before serving.

Ingredients:

Olive oil and a smidge of butter

The intriguing cover of "Drawing Breath."

2 or 3 carrots, peeled

2 stalks of celery

2 white potatoes, peeled

1 large sweet potato, peeled

1 large onion

2 or 3 large cloves of garlic, minced (more or less to taste)

1-½ cups of dried lentils

10 cups of water

2 cans of condensed cream of mushroom soup*

Oregano to taste

Basil to taste

3-4 bay leaves

Red pepper flakes to taste

Salt and pepper to taste

 

Rinse and drain lentils; set aside.
Chop all the vegetables into bite-sized pieces.
Heat olive oil/butter at the bottom of a large soup pot (6-8 quarts); sauté onion, garlic, and celery until soft.
Turn down the heat. Add canned soup, water, and lentils. Stir to combine.
Add potatoes and carrots. Bring soup to a boil, then lower heat, add spices, cover and simmer for about an hour, stirring once in a while so it doesn’t stick.
Using a potato masher or immersion blender, puree some of the vegetables in the pot (how chunky you want to leave it is up to you.) Adjust spices to taste, and then simmer another half-hour.

 

* Try to use canned soup with low sodium and no MSG. If you prefer not to use cans, add some chopped fresh mushrooms when you sauté the garlic, onions, and celery, add one more white potato and a cup of milk or cream instead of one of the cups of water. (Add milk or cream toward end of cooking.)

You can learn more about Laurie and her books at the following links: 

http://www.amazon.com/Laurie-Boris/e/B005I551QA

http://laurieboris.com/

 

 

Authors Eat…

Author Boyd Lemon

This week Authors Eat… features a post from popular memoir and travel author Boyd Lemon. I followed Boyd’s adventures across Europe as he wrote “Eat, Walk, Write”, and he continues to impress his readers with his soulful observations of the seemingly mundane and the spectacularly beautiful. Boyd has taken a journey to improve his life through better eating habits and he shares his thoughts and a recipe for chicken vegetable soup.

In the author’s own words:

I’m not proud of the fact that I paid little attention to what I ate for most of my life. I just ate what I thought tasted good. I was naturally thin, but when I reached about 55 and had put on a little more weight than I wanted, I began to read about healthful eating and gradually began to eat more healthfully. This is not a scholarly article on nutrition, so I’m not going site studies or tomes by nutritionists. I simply learned from my voracious reading that for the most part our health is determined by genes and what we eat. We can’t do anything about our genes, so I focused on what I ate. I also learned that the types of foods that lead us on the path to serious disease, as well as overweight, are sugar, carbohydrates, processed foods and foods with a lot of saturated fat (“bad foods”). So I cut way back on bad foods. I now weigh what I did in my 20’s; I feel good, better than before I substantially cut back on bad foods; I am 73, have no known ailments and take no medication. I am convinced that my good fortune is at least in part due to a healthy diet. I eat lots of fresh vegetables, fish and some chicken, though not exclusively. I seldom eat anything with sugar in it, simple carbohydrates (bread, white rice, potatoes, pasta) or fried or foods high in saturated fat. I am not strict and inflexible. If I am dining at someone else’s home, I eat what they serve without comment. I make it a point to splurge once in a while. I have a hamburger once a month or so, perhaps a steak, occasionally French fries or onion rings, and less occasionally ice cream. I make these exceptions because I’m afraid if I don’t, I would fall back into the habit of unhealthy eating because I would miss those things I love to eat, but which are unhealthy. Besides, you only live once; and, since you can’t live forever, why totally give up what makes life worth living—eating foods that simply taste good. So, I allow myself a few transgressions, but for the most part I have established a habit of eating healthfully.

One of my favorite healthy foods is homemade soup. It is tasty, and you can regulate the amount of salt, eliminate sugar and use fresh ingredients. My favorite is a chicken vegetable soup, the recipe which I developed by trial and error over the years.

Ingredients:

1 organically fed, free range roasting chicken

1 medium to large onion (any color)

3 or 4 stocks of celery

2 or 3 carrots

1/8 cup of brown or black rice

4 white mushrooms

¼ cup of frozen peas (mostly for color)

1 handful of fresh spinach (optional)

Method:

Roast the chicken, using any recipe for roasting chicken (Google it if you don’t

have one).

Cook the brown rice separately according to directions on the package.

Carve the chicken when it is done and cools for 15 minutes, removing the legs.

Cut into small pieces for the soup enough of the chicken you have carved so that

you have about 1 ½ cups of chicken. You can eat the rest however you want.

Chop the onion, celery and carrots into soup sized pieces and slice the

mushrooms.

Throw the chicken carcass (which should have some chicken left on it that you

couldn’t carve off), the chicken wings and giblets into a large soup pot full of

boiling water; add the chopped onions and celery.  When the water is back to

boiling, turn it down to simmer for an hour. Remove the carcass, wings and

giblets and any lose bones that have fallen off, or strain through a sieve. What is left is chicken stock.

If you want to make the soup faster, substitute canned or boxed chicken

broth––32 ounces for the large pot; it will be good, but not quite as tasty as

your own broth.

Now add the carrots.

15 minutes later add the mushrooms.

10 minutes after that add the frozen peas (sometimes I substitute or add a

handful of fresh spinach).

Cook for 10 more minutes if you used peas. If you used spinach, turn the fire

off immediately after putting in the spinach; it will cook in the hot soup

without any more heat.

Throw in the cut-up chicken, and turn off the heat, if you haven’t already.

Salt and pepper to taste.

This should make 6 to 8 bowls of soup, depending on the size of your bowls.

Note: the quantities of these ingredients are not exact; these are just guides.

Experiment until you get it the way you want it. The rice is mainly for bulk.

You can substitute noodles, macaroni or corn. Sometimes I even put in a few

pinto beans.

 

Boyd Lemon is the author of:“Eat, Walk, Write: An American Senior’s Year of Adventure in Paris and Tuscany;”

“Digging Deep: A Writer Uncovers His Marriages;” and 4 other books-all

available on Amazon and by order from any bookstore

Website: http://BoydLemon-Writer.com

Facebook Author Page: http://facebook.com/eat.walk.write

Authors Eat…

Melissa Bowersock

If you are a fan of ghost stories you are in luck. Author Melissa Bowersock joins us for this week’s installment of Authors Eat…

When I was growing up I loved scary stories. My brother and I would watch Chiller Theatre on TV. Sometimes he would wake me up and we would sneak down to the living room and sit close to the TV with the volume on low. I love all representations of paranormal creatures: vampires, werewolves, Godzilla, swamp creatures, the blob – and especially ghosts. Ghosts always seemed more probable, more likely to exist in a parallel realm. After all, we can’t see air. Are you sure that at this moment you are alone?

Melissa Bowersock is an eclectic, award-winning writer who turns her hand to any kind of story that moves her: contemporary, western, fantasy, romance, action/adventure, spiritual, satire or biography. She has written ten novels and one biography and has been both traditionally published and self-published. She also writes under the name of Amber Flame, and she is a certified hypnotherapist. She thrives in the Sonoran desert of Southern Arizona with her husband and an Airedale terrier.

In the author’s own words…

Anyone living in Arizona really has to like Mexican food because two out of every three restaurants in the state are Mexican. I personally could eat Mexican food three or four (or five or six) days a week. Over the years, I have redefined my own recipes multiple times and I have now what I believe to be the very best pork enchiladas on the planet.

I should issue a word of warning here. Because the pork cooks in a crock pot for many hours during the day, the heavenly aroma is enough to drive you nuts before you ever get dinner ready. One Christmas my husband and I went to visit our son and grandson in Washington state and I agreed to make my specialty and set the crock pot going early. My grandson (typical teen) rarely shows his face before noon on a non-school day, but by 11am he was downstairs saying, “What is that amazing smell? It’s driving me crazy!”

Ingredients (makes 20 enchiladas; about 6 servings)

1-1/2 pounds of pork stew meat

1 dry package salsa mix (I use Concord Foods mild but there is also a hot variety)

1 medium onion, diced

2 4-oz. cans diced green chiles

1 can green enchilada sauce (Hatch, El Paso, etc., mild, medium or hot to your taste)

1 4-oz can sliced black olives

3 cups shredded cheddar/jack cheese

20 small (4”) corn tortillas

¼ cup olive oil

 

Directions

Put pork stew meat and dry salsa mix in crock pot; add enough water to cover pork. Set on high for 6-7 hours. When done, dip pork out of water with a slotted spoon, but make sure to get some juice for moistness. Put pork in bowl, shred with a fork. Pork should be extremely tender. Set aside.

Have all other ingredients available in bowls or cans.

Spray a large (cake size) baking dish with non-stick olive oil spray.

In small skillet, heat olive oil to medium heat. Dip corn tortilla in oil, allow to fry 1-2 minutes, turning occasionally. Tortilla should be cooked by still flexible. Remove from oil with tongs (hold up and allow excess oil to drip back into pan) and lay tortilla flat in baking dish. Layer in pork, cheese, onions and green chiles to taste; roll and push to side of dish. Repeat until you have two rows, 10 enchiladas each.

Pour green enchilada sauce over all; use a spoon to make sure all tortilla surfaces have some sauce on them. Sprinkle cheese liberally over all. Drain olives and spread liberally over the cheese.

Microwave on high 5 minutes or until cheese is melted and bubbling. Remove from microwave and let stand about 5 minutes; serve up 2-3 enchiladas per serving.

On October 19th Melissa will be speaking at the Mohave County Library in Lake Havasu, Arizona. For more information please call (928)-453-0718.

For more information about Melissa and her books, visit http://www.newmoonrising.net or her blog at http://mjb-wordlovers.blogspot.com.

Authors Eat…

This week author Lynne Cantwell joins us for an installment of the popular Culture and Cuisine Club feature, Authors Eat…

Before we get to Lynne’s story and recipe for Chocolate Mint Meringues, I have a confession to make. When Lynne joined the staff of Indies Unlimited I was intimidated. Along with a master’s degree in fiction from Johns Hopkins, Lynne has an impressive resume. Twenty years in broadcast journalism, time spent at CNN, and fiction writing galore – experience that I could never hope to match. What I have found, however, is that she is willing to share her expertise with fellow writers who hold themselves to the high standard she sets for her craft. She is kind and supportive of new authors. Lynne is the author of the popular five book series, “The Pipe Woman Chronicles”, as well as other novels. She has collaborated on a variety of anthologies, has published some of her short stories, and revels in writing flash fiction – just for fun. She is a witty, smart lady, and kind enough to share with us her recipe for Chocolate Mint Meringues. Yum!

In the author’s own words…

As the weather turns cooler, my thoughts are beginning to turn to the baking I need to do for the holidays. When I first started working at the law firm where I am now, I realized I couldn’t afford to buy more than a token gift for the attorneys I work with – but I could make them cookies, which, given their eighty-hour weeks, was probably not something they would do for themselves. It’s become a tradition, and one that does me a favor; I always make cookies for the holidays anyway, and this way most of them go out the door instead of onto my hips.

I have several types that I make every year, and one or two that I rotate in and out, depending on how ambitious I feel. But I always make these meringue cookies last. They’re quick and easy, so I can just about do them in my sleep, and they’re ready in the morning when I’m putting the final touches on the cookie tins.

These are not just for the holidays, either. I got the recipe from my sister-in-law, who said it’s great for when your kid tells you at 9:00 p.m. that he promised to bring cookies for the school bake sale the next day. (She was right.)

In case you’ve never made meringue before, here are a couple of definitions. “Soft peaks” means that when you pull the beaters out of the bowl, the mixture holds its shape. “Stiff peaks” means that when you pick up the bowl and turn it over, nothing falls out – but do this carefully, in case you’re not quite there yet!

 

4 egg whites

1/2 tsp. cream of tartar

1 1/2 c. sugar

A few drops of mint extract

A few drops of green food coloring, if desired

12-oz. bag of chocolate chips

 

Combine the egg whites and cream of tartar in a mixing bowl, and beat with an electric mixer until soft peaks form. Gradually add the sugar, the mint flavoring, and the food coloring, and keep beating with the mixer until stiff peaks form. By hand, fold in the chocolate chips. (I usually use the mini chips, but you can use the regular size, too.)

Line several cookie sheets with waxed paper. Heat oven to 375 degrees for 15 minutes and shut off. Drop cookies by teaspoonfuls (smaller cookies turn out better) onto the lined cookie sheet and place in the oven overnight. Makes about six dozen cookies.

Intriguing cover, don't you think?

You can visit Lynne at the following links.

Blog: http://hearth-myth.blogspot.com/

Amazon author page: http://www.amazon.com/Lynne-Cantwell/e/B005JTP5NE

Do Vampires Tango?

Of course they do!

As Halloween approaches I like to add a few paranormal books to my literary diet, and so should you. I thought it might be fun to offer my novella, “My Gentleman Vampire: The Undead Have Style” for free, only today, October 4, 2013. It is a quick, engaging read, sure to give you a spin around the dance floor.

Here is the link:

http://www.amazon.com/My-Gentleman-Vampire-Undead-ebook/dp/B00ACRRF9A/

 

 

The Culture and Cuisine Club Visits China

Lychee martini and pork dumplings.

It was our turn to host our dinner club and we chose the cuisine of China. The cuisine is so varied – what should we cook? We decided to try some of our favorites. And, the best mixologist in Tampa put his personal touch to a truly fabulous lychee martini.

I have always judged a Chinese restaurant by their dumplings and hot and sour soup. After enjoying our appetizer and luscious soup, we progressed to Peking Duck made on our Weber grill. I made a pork, chicken, and shrimp fried rice, and a friend brought a delicious broccoli rabe and red pepper casserole in a light lemon sauce.

My dinner.

Dessert is a tricky thing when cooking Asian food. Often, fruit is what is served. I was going to attempt Eight Precious Pudding, but when I saw that it needed to be steamed I changed my mind. I have never used that method and I didn’t want to serve a glutinous mess to my guests. I decided to bake two types of cookies, an almond and a roasted peanut. Both turned out well and were enjoyed on the lanai with Chinese Green Tea. It was a lovely evening enjoying good friends and munching the tasty cookies. I will post the recipes in the next couple of days.

Crispy and browned to perfection.

Soba Noodles With Smoked Duck

3/4 pound soba noodles
7 tablespoons peanut oil
5 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons Asian sesame oil
2 garlic cloves, minced
Dash of hot sauce
1/2 pound smoked duck or chicken, cut into thick matchsticks
1/3 cup chopped chives
2 scallions, white and light green parts only, sliced




Cook the noodles per directions on the package. In a large bowl, whisk the soy sauce together with the rice vinegar, sesame oil, garlic and hot sauce. Slowly whisk in the remaining 6 tablespoons of peanut oil. Add the noodles to the dressing, and toss to coat. Add the duck and chives, garnish with the scallions and serve at room temperature.
Notes: The flavors of this dish are wonderful! The only thing it was missing was a veggie. We decided that snow pea pods or broccoli would have added that nice crunch.

Football Food: Hot Crab Dip

 

 

 

 

 

 

Going to a tailgate or to a friend’s house to watch the big game? This is a great time to prepare a hot dip. Your friends will love it and you don’t have to tell them how easy it was to prepare.

I found this recipe on Allrecipes.com. It was a good start but lacked some flavor. After you mix it, taste it and add what you would like. Some suggestions are; artichokes, garlic powder, green onions, or Cholula Chipotle sauce. I liked the smoky flavor of this condiment. You can also leave the dip mild and put a variety of bottled hot sauces next to the baking dish. That way, guests can spice up the individual servings they take to taste.

Be sure to check out the recipe for Hot Pepperoni Dip here on the blog.

Ingredients


2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6 ounce) cans crabmeat


1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika, for garnish




Directions


Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9×13 inch baking dish. Garnish with paprika.
Bake in the preheated oven 30 minutes, or until golden brown and bubbly.