Hi folks,
I intended this blog to be Ollie's recipe blog. But wouldn't you know it - just as soon as this blog got off the ground, I was invited by the lovely Krista Davis and Daryl Wood Gerber (Avery Aames) to join with them, Cleo Coyle, Jenn McKinlay, and Elizabeth Spann Craig in creating a brand-new group blog that will feature... guess what? Recipes!
The six of us will blog one day a week (I'm Tuesday) and we'll invite guest bloggers to join us on Sunday.
Last week was our preview week, and this week the fun really begins. Join us, and leave a comment on our blog to be entered to win a $25 gift certificate to Williams-Sonoma. Doesn't that sound tempting? Take a look: http://www.mysteryloverskitchen.com/
See you there!
Sunday, July 26, 2009
Monday, July 20, 2009
Mystery Lovers' Kitchen news!
Note from Julie:
If you love recipes, if you love books, if you love talking about cooking and reading, please visit the brand-new blog "MYSTERY LOVERS' KITCHEN." We went live today (I post on Tuesdays, so my first recipe will appear tomorrow) and this promises to be a fabulous site. We will have new posts every single day!
We have Krista Davis, Avery Aames, Elizabeth Spann Craig, Cleo Coyle, and Jenn McKinlay. Oh, and me, too.
This is preview week, and we'll make all sorts of announcements soon. We're also preparing to announce our first contest. So don't miss a moment of fun.
http://www.mysteryloverskitchen.com/
For now, I'll keep this blog live with Ollie's recipes, but stay tuned for updates.
Julie
If you love recipes, if you love books, if you love talking about cooking and reading, please visit the brand-new blog "MYSTERY LOVERS' KITCHEN." We went live today (I post on Tuesdays, so my first recipe will appear tomorrow) and this promises to be a fabulous site. We will have new posts every single day!
We have Krista Davis, Avery Aames, Elizabeth Spann Craig, Cleo Coyle, and Jenn McKinlay. Oh, and me, too.
This is preview week, and we'll make all sorts of announcements soon. We're also preparing to announce our first contest. So don't miss a moment of fun.
http://www.mysteryloverskitchen.com/
For now, I'll keep this blog live with Ollie's recipes, but stay tuned for updates.
Julie
Thursday, July 16, 2009
Recipes and news
You love recipes, right? Kitchen tips, food discussions, all of that...
Stay tuned here for some big news coming soon!
Stay tuned here for some big news coming soon!
Wednesday, July 1, 2009
Winner
The winner of the first Presidential Trivia contest from Julie Hyzy's blog is:
Jen McElroy!
(sound of applause)
She and other contest entrants were correct in naming Theodore Roosevelt as the source of the quote in question.
Congratulations!!
Jen McElroy!
(sound of applause)
She and other contest entrants were correct in naming Theodore Roosevelt as the source of the quote in question.
Congratulations!!
Tuesday, June 30, 2009
Crisp Triple Chocolate Chip Cookies
Some folks enjoy warm, soft chocolate chip cookies straight from the oven, and I confess to having a weakness for them myself.
These cookies, however, are just a little different. Crisp and full-bodied, they always help take the edge off -- whether I'm hunting down suspects, or fighting off Peter Everett Sargeant's nasty barbs in the White House ;-)
Enjoy!
2 cups flour
1 tsp baking powder
1 tsp salt
1 cup butter, room temperature
1 egg, beaten until yellow
1 cup brown sugar (light or dark)
¾ cup white sugar
1 tsp. vanilla
1 six ounce package milk chocolate chips
1 3 ounce bar dark chocolate, diced into chunks
1 six ounce package of white chocolate chips
Parchment paper to cover cookie sheets
Preheat oven to 350° F
In a medium bowl sift together dry ingredients.
In a large bowl, cream softened butter and sugars. Stir in vanilla until smooth. Stir in egg until smooth. Add dry ingredients 1 cup at a time, stirring to incorporate. Dough will be soft and uniform. Stir in chocolates.
Shape into in quarter-sized balls. Place on parchment paper covered cookie sheets, in widely spaced rows of three—this batter will spread during cooking! Bake until cookies are browned and flat, roughly 15 minutes. Cool on cookie sheets. Remove cooled cookies from parchment paper and store in a tin.
(Hint—these are excellent crumbled and served over ice cream)
These cookies, however, are just a little different. Crisp and full-bodied, they always help take the edge off -- whether I'm hunting down suspects, or fighting off Peter Everett Sargeant's nasty barbs in the White House ;-)
Enjoy!
2 cups flour
1 tsp baking powder
1 tsp salt
1 cup butter, room temperature
1 egg, beaten until yellow
1 cup brown sugar (light or dark)
¾ cup white sugar
1 tsp. vanilla
1 six ounce package milk chocolate chips
1 3 ounce bar dark chocolate, diced into chunks
1 six ounce package of white chocolate chips
Parchment paper to cover cookie sheets
Preheat oven to 350° F
In a medium bowl sift together dry ingredients.
In a large bowl, cream softened butter and sugars. Stir in vanilla until smooth. Stir in egg until smooth. Add dry ingredients 1 cup at a time, stirring to incorporate. Dough will be soft and uniform. Stir in chocolates.
Shape into in quarter-sized balls. Place on parchment paper covered cookie sheets, in widely spaced rows of three—this batter will spread during cooking! Bake until cookies are browned and flat, roughly 15 minutes. Cool on cookie sheets. Remove cooled cookies from parchment paper and store in a tin.
(Hint—these are excellent crumbled and served over ice cream)
Wednesday, June 24, 2009
Contest!
Win books by Julie Hyzy!
(Originally announced on http://juliehyzy.blogspot.com/)
Contest - Presidential Trivia.
Everyone who answers correctly will have their names put in a hat. At the end of June, one name will be drawn. He/she will receive his/her choice of one of Julie Hyzy's books.
Choices are:
Artistic License (trade pb)
Deadly Blessings (trade pb)
Deadly Interest (hardcover)
Dead Ringer - written with Michael A. Black (hardcover)
These Guns For Hire - (hardcover anthology. Julie's short story from this volume won a Derringer Award)
State of the Onion (mass market pb)
Hail to the Chef (mass market pb)
To which of our presidents is this quote attributed?:
"Far better it is to dare mighty things - to win glorious triumphs, even though checkered by failure - than to take rank with those poor spirits who neither enjoy much nor suffer much because they live in the gray twilight that knows neither victory nor defeat."
If you type your reply in the "Comments" section, everyone will see your answer.
So, instead, please visit my website: www (dot) julieahyzy (dot) com and send it to me via e-mail from there.
Thanks and good luck!
(Originally announced on http://juliehyzy.blogspot.com/)
Contest - Presidential Trivia.
Everyone who answers correctly will have their names put in a hat. At the end of June, one name will be drawn. He/she will receive his/her choice of one of Julie Hyzy's books.
Choices are:
Artistic License (trade pb)
Deadly Blessings (trade pb)
Deadly Interest (hardcover)
Dead Ringer - written with Michael A. Black (hardcover)
These Guns For Hire - (hardcover anthology. Julie's short story from this volume won a Derringer Award)
State of the Onion (mass market pb)
Hail to the Chef (mass market pb)
To which of our presidents is this quote attributed?:
"Far better it is to dare mighty things - to win glorious triumphs, even though checkered by failure - than to take rank with those poor spirits who neither enjoy much nor suffer much because they live in the gray twilight that knows neither victory nor defeat."
If you type your reply in the "Comments" section, everyone will see your answer.
So, instead, please visit my website: www (dot) julieahyzy (dot) com and send it to me via e-mail from there.
Thanks and good luck!
Henry’s Famous Hash Browns (With fresh chives and fresh thyme)
4 tbsp. extra virgin olive oil
3 potatoes, peeled and grated
6 sprigs of fresh thyme, rinsed and stems removed (Use 1/2 tsp powdered if fresh is not available)
¼ cup finely chopped fresh chives (green onions will do in a pinch)
1/3 tsp salt (or to taste)
Fresh chive stalks and thyme branch for garnish (optional)
Place olive oil in a large nonstick skillet. Heat over medium heat.
Mix all ingredients except olive oil in a large bowl. Place grated potato mixture in a potato ricer and use the ricer to squeeze any superfluous water out of the potatoes (This makes them crispy.). (If you don’t have a ricer, press the grated potatoes between sheets of paper towels and press to remove excess moisture).
When oil is heated to a shimmer, pour potato mixture into skillet and mash it down to a thinnish pancake using a spatula. Cook until bottom layer is browned and crispy (about 4 minutes). Turn over and cook other side until browned and crispy (about 3 minutes). Place onto warmed plate or platter and serve garnished with sprigs of fresh thyme and chives tied together with a knotted chive leaf.
3 potatoes, peeled and grated
6 sprigs of fresh thyme, rinsed and stems removed (Use 1/2 tsp powdered if fresh is not available)
¼ cup finely chopped fresh chives (green onions will do in a pinch)
1/3 tsp salt (or to taste)
Fresh chive stalks and thyme branch for garnish (optional)
Place olive oil in a large nonstick skillet. Heat over medium heat.
Mix all ingredients except olive oil in a large bowl. Place grated potato mixture in a potato ricer and use the ricer to squeeze any superfluous water out of the potatoes (This makes them crispy.). (If you don’t have a ricer, press the grated potatoes between sheets of paper towels and press to remove excess moisture).
When oil is heated to a shimmer, pour potato mixture into skillet and mash it down to a thinnish pancake using a spatula. Cook until bottom layer is browned and crispy (about 4 minutes). Turn over and cook other side until browned and crispy (about 3 minutes). Place onto warmed plate or platter and serve garnished with sprigs of fresh thyme and chives tied together with a knotted chive leaf.
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