Recipes
In the novel, my main character, Grace loves to cook. Here are some of the recipes for the foods mentioned in the story. I've made most of them at one time or another, or someone else has, and they are all delicious. Enjoy!
Conversions from US to metric
BLT Dip
I would probably add some onion powder or dried onion to this, but it's yummy without it.
- 1 c. mayonnaise
- 1 c. sour cream
- 1 lb. bacon
- 2 med. tomatoes
Garlic-Roast Chicken w/ Potatoes
I'd never roasted a chicken before, but this turned out well. Brining really helps keep it moist, and you only have to brine this one for an hour, so it's fairly quick. If you're using a kosher chicken, skip the brining or it will be too salty.
For the brine:
Remove chicken from brine and pat dry with paper towels (so skin will crisp). Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set v-rack in a small roasting pan and lightly oil.
Garlic-Rosemary Paste:
Potatoes:
Remove roasting pan from oven; decrease temperature to 375 degrees. Using tongs, rotate chicken breast-side up; brush breast with 1 tsp oil, and stir potatoes. Continue to roast until chicken is medium golden brown and instant-read thermometer inserted into thickest part of breat and thigh registers about 160-175 degrees, respectively (about 55-60 mins for a 3-1/2 lb chicken and 60-65 mins for a 4-lb chicken). Transfer chicken to a large plate.
While chicken rests, transfer potatoes and garlic to a large paper towel-lined plate and pat with additional paper towels.
For the brine:
- 1/2 cup table salt
- 10 cloves garlic
- 3 sprigs fresh rosemary
- 4-lb chicken, giblets removed
Remove chicken from brine and pat dry with paper towels (so skin will crisp). Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set v-rack in a small roasting pan and lightly oil.
Garlic-Rosemary Paste:
- 2 tsp minced fresh rosemary (be careful not to include any stem or it will be bitter)
- 2 med cloves garlic, minced or pressed through a garlic press
- 1/8 tsp table salt
- Ground black pepper
- 1 Tbsp extra-virgin olive oil + more for brushing the chicken
Potatoes:
- 1-1/2 lbs small red potatoes, quartered
- 10 cloves garlic, unpeeled
- 1-1/2 Tbsp extra-virgin olive oil
- 1/4 tsp table salt
- 1/4 tsp ground black pepper
Remove roasting pan from oven; decrease temperature to 375 degrees. Using tongs, rotate chicken breast-side up; brush breast with 1 tsp oil, and stir potatoes. Continue to roast until chicken is medium golden brown and instant-read thermometer inserted into thickest part of breat and thigh registers about 160-175 degrees, respectively (about 55-60 mins for a 3-1/2 lb chicken and 60-65 mins for a 4-lb chicken). Transfer chicken to a large plate.
While chicken rests, transfer potatoes and garlic to a large paper towel-lined plate and pat with additional paper towels.
Horseradish Escalloped Potatoes
I had a something similar to this at the Bellagio breakfast buffet and I searched and searched until I found it, because it's soooooooooo delicious.
- 3-1/2 cups heavy cream
- 2 garlic cloves, minced
- 1-3/4 tsp salt
- 6 Tbsp horseradish, more or less depending on your tastes
- 2-1/2 lbs Idaho potatoes, peeled and thinly sliced (1/8" thk on a mandoline)
Lemon-Chive Biscuits
I never realized that biscuits could be anything but biscuits, these are particularly tasty (like Grace, I love lemons).
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp sugar
- 1 tsp salt
- 1/2 cup cold butter
- 3/4 cup half-and-half
- 1/2 cup minced fresh chives
- 1-2/3 tsp grated lemon peel
- 1 egg
- 1 Tbsp water
Garlic Butter
I kind of play this one by ear, but this is the basic "recipe."
You can also mix honey and butter, or add spices or jelly to butter... compound butter has infinite possibilities... it's easy, and it impresses the hell out of people.
- 1-2 cloves of garlic, minced
- Butter, softened
- Salt
You can also mix honey and butter, or add spices or jelly to butter... compound butter has infinite possibilities... it's easy, and it impresses the hell out of people.
Onion Dip
Feel a little silly posting this one... it's hardly a recipe, but here goes:
- (1) package Onion Soup Mix (I like to break the dried onion up by smooshing the package before I open it)
- 16-oz Sour Cream (reduced fat actually tastes better to me, more of a twang, but you do what you want)
- Chips or veggies
Cream Cheese, Chive, Bacon, Croissant... um... Thingys
A friend of mine made this and they were amazing. I even made them for dinner one night.
- 8 oz Cream cheese; room temperature
- 2 Tbsp Chopped green onions
- (1) 8-oz pkg refrigerated crescent rolles
- 8 slices bacon, cooked and crumbled
Neeps and Tatties
I haven't actually made this one, but I will someday.
Neeps: peel and quarter turnips. Boil until tender. Mash well, season with butter, salt and pepper to taste
Tatties: peel and quarter potatoes. Cover with water and bring to boil, cook until tender. Mash and whip in milk. Butter, salt and pepper to taste
Or if you're more adventurous and want to try haggis too, try this recipe (honestly, the haggis I tasted was like cajun dirty rice, it wasn't bad, but not something I could eat alot of in one sitting) http://www.realepicurean.com/2008/05/haggis-neeps-and-tatties/
Neeps: peel and quarter turnips. Boil until tender. Mash well, season with butter, salt and pepper to taste
Tatties: peel and quarter potatoes. Cover with water and bring to boil, cook until tender. Mash and whip in milk. Butter, salt and pepper to taste
Or if you're more adventurous and want to try haggis too, try this recipe (honestly, the haggis I tasted was like cajun dirty rice, it wasn't bad, but not something I could eat alot of in one sitting) http://www.realepicurean.com/2008/05/haggis-neeps-and-tatties/
Butterbeer
- 500 ml ale (16.9-oz)
- Yolks from 2 medium eggs, whisked
- 60g sugar (a little less than 1/3 cup)
- Dash of nutmeg
- 15g unsalted butter (1 Tbsp)
Return the pot to a low heat (to stop the eggs from scrambling)* and stir for 2 minutes. Take off the heat and whisk in the butter. Decant into your finest flagon and chug.
* I would temper the eggs by adding some of the warm beer to the eggs, stirring, and then transferring the egg mixture to the pan with the beer in it...
Tomato and Green Olive "Salad"
This isn't book-related, it's just really simple and really good, especially if you can find homegrown tomatoes that are picked at the right time... nothing in the world is as good as a ripe tomato!
1 red, ripe tomato, diced - or - several grape tomatoes sliced in half
4 to 5 green olives sliced
Combine the two and add some of the olive juice to the bowl. Voila, you can adjust the ratio to suit your tastes.
1 red, ripe tomato, diced - or - several grape tomatoes sliced in half
4 to 5 green olives sliced
Combine the two and add some of the olive juice to the bowl. Voila, you can adjust the ratio to suit your tastes.
Chocolate-Avocado Shake
From A Lyon in the Kitchen. Sounds intriguing, and healthy. Hell, I tried butterbeer so I'm not afraid of this! (Update - I tried it, and it was good, but you definitely need to make sure the avocado is completely pulverized, I kept getting little bits of it that I had to chew)
1 ripe avocado, peeled and seeded
1/3 cup sweetened condensed milk or 1/4 cup honey
1 tablespoon unsweetened cocoa
2 cups vanilla flavored rice, soy, or almond milk
(If using 2 cups plain milk, add 1 teaspoon ‘pure’ vanilla extract plus an extra splash of condensed milk)
2 shots espresso, optional
1 cup crushed ice
Optional garnish:
Shaved chocolate
Whipped cream
Put ice, milk of choice, avocado, cocoa, and sweetened condensed milk (or honey) and espresso into a blender and blend until smooth, about 30 seconds. Serve.
1 ripe avocado, peeled and seeded
1/3 cup sweetened condensed milk or 1/4 cup honey
1 tablespoon unsweetened cocoa
2 cups vanilla flavored rice, soy, or almond milk
(If using 2 cups plain milk, add 1 teaspoon ‘pure’ vanilla extract plus an extra splash of condensed milk)
2 shots espresso, optional
1 cup crushed ice
Optional garnish:
Shaved chocolate
Whipped cream
Put ice, milk of choice, avocado, cocoa, and sweetened condensed milk (or honey) and espresso into a blender and blend until smooth, about 30 seconds. Serve.