Leigh Goff

Author

Tag Archives: cookbook


by 2 Comments

It’s a Peach, Hon!

From Sloane Taylor

A sizzling summer deserves a cool dessert. This tasty treat is one my family loves and because it’s so easy to make we have it often.

Peach Crumble

1 – 15.25 oz. can peach chunks in heavy sauce

½ tsp. cinnamon

1½ tbsp. cornstarch

¼ cup apple juice

Pour peaches into a small saucepan. Stir in remaining ingredients. Bring to a boil, lower heat and cook for 1 minute. Stir constantly so the mixture doesn’t burn. If the sauce is too thick add more apple juice one tablespoon at a time.

Scoop peach mixture into an ungreased 1 quart, or slightly smaller, ovenproof casserole. Individual ramekins work well, too.

Topping

½ cup flour

½ cup sugar

2 tbsp. butter or margarine, cut into bits

Preheat oven to 375° F.

Combine flour and sugar in a small bowl. Add butter bits then use your fingertips to blend the mixture into coarse crumbs. Sprinkle over peaches.

Bake 20 – 25 minutes or until topping is a lightly golden.

Serve smothered in whipped cream.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.


by 2 Comments

Let Them Eat Soup!

by Sloane Taylor

Okay, so it’s not the best takeoff on Marie Antoinette’s infamous saying, but that was my little way of announcing that January is National Soup Month. It’s true. You can check it out on Wikipedia. In honor of this auspicious event, my January posts will be dedicated to soup, well, at least the Wednesday posts. So tie on your aprons and let’s get cooking!

Cream of Mushroom Soup

1 lb. fresh mushrooms – use 2 or 3 different types
8 tbsp. butter
2 small shallots or scallions, finely chopped
6 tbsp. flour
1 qt. chicken stock *
¼ cup dry sherry
2 egg yolks
½ cup heavy cream
White pepper**

Clean mushrooms with a damp paper towel. Pull the stems and caps apart. Put pieces in a food processor. Run until chopped. The mix will almost look like a paste. Or fine dice the mushrooms by hand.

Melt 2 tablespoons of butter in a 10-12 inch skillet. Add mushrooms and shallots and sauté for 3 minutes. Set the skillet aside.

In a heavy 6-quart saucepan, melt the remaining butter over medium heat. Remove pan from the heat and stir in the flour. Cook over low heat, stirring constantly, for 2 minutes. Do NOT let this brown too much or it will be bitter. The roux should be no darker than a caramel/tan.

Remove the pan from the heat. Allow to cool 10-15 seconds, then pour in the stock while whisking constantly. Return the pan to a medium-high heat and stir until the soup base thickens and is smooth, approximately 12-15 minutes.

Stir in the mushrooms and sherry. Simmer for 15 minutes, but be sure to stir occasionally.

Blend the egg yolks into the cream with a whisk. Whisk in 3 tablespoons of hot soup at a time until you’ve added ¾ cup. Reverse the process and slowly whisk the now-warm mixture into the soup. ***

Bring soup to a boil over medium-high heat. Boil 30 seconds, stirring constantly. Remove the pan from the heat. Taste and season with pepper.

Serve from a tureen or in individual bowls.

This recipe makes 6 bowls

*You can substitute up to half the amount with dry white wine
**In this recipe white pepper is used for its slightly sharper taste. There is no need to make a special trip to buy white pepper. Black pepper will work fine, just use a little more.
***This may seem like extra work, but if you don’t do it the yolks and cream will curdle.

Happy slurping!

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website. Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Hot Men Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available on Amazon.


by 2 Comments

Just in Time for Valentine’s Day!

Men, do you dare to tie one on? An apron, that is…

HotMenCover-copy-400x600Got a hot date for Valentine’s Day? Or a special someone you want to take the next step—into your kitchen? Spoil your sweetheart with a meal to dream about. And make it even more special by preparing it yourself—or together!

• Over 130 mouthwatering recipes, from soups and salads to main dishes and sides, along with a grilling section. Dessert is up to you—if you have room!
• Cuisines to satisfy any craving, from comfort food to looks-fancy-but-easy-as-pie delights.
• Prep can be done in advance, but why rush? Make the prep part of the fun with your favorite person! Matching aprons optional. Clothing is recommended for sautéing!
• Menu suggestions provided, or mix and match dishes to suit your taste.
• Wine and beverage selections make you an instant pairing expert.
• Bonus: Tips/tricks that will make your special someone think you’re a kitchen genius.
• All recipes are indexed so you can find what you need in a snap.

Lunch, dinner—or breakfast the next morning, this book has you covered! Because a steamy date night always starts in the kitchen.

Sloane Taylor head shot-1Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Buy Now:

Paperback | E-Book


by 4 Comments

Life Biting at You?

From Sloane Taylor

There comes a time when everyone needs a little comfort food. Lovely hot soup with fresh bread and a glass of wine always does it for me. Maybe this recipe will do it for you, too.

 

Cream of Asparagus Soup

Photo Courtesy of Monovareni Pixabay

2 lbs. fresh asparagus
6 cups chicken stock
7 tbsp. butter
½ cup flour
3 tbsp. shallots or scallions, chopped fine
¼ cup dry sherry
2 egg yolks
¾ cup heavy cream
2 tbsp. butter, softened
White pepper to taste*

Slice off the asparagus tips and set aside. Trim off ¼ inch or so from the bottom ends of the stalks and discard. Chop the rest of the spears into ½ inch lengths.

Use a medium-sized saucepan to bring the chicken stock to a boil. Drop in the tips and lower temp to medium-low or soft boil. Cook tips until just tender, 5 – 8 minutes. Drain the stock into a bowl and spoon the tips into another one.

Melt 5 tablespoons of butter in a 4 -5 quart saucepan over moderate heat. Stir in the flour. Lower heat and cook, stirring constantly, for 2 minutes. Be careful not to let this roux brown or the soup will be bitter.

Remove pan from heat, let cool 30 seconds or so. Pour in stock. Stir constantly with a whisk to thoroughly blend the stock and roux. Return pan to moderate heat and stir until this soup base comes to a boil, thickens, and is smooth. Lower the temperature and simmer gently.

Melt 2 tablespoons of butter in a large skillet. When the foam subsides, stir in the stalks and shallots. Toss them in the butter over low heat for 4 minutes or so. You only want to soften them so don’t allow them to brown. Stir this mixture into the soup base, add sherry, and cook, stirring occasionally, for 15 minutes or until asparagus is tender.

Purée soup in a blender or food processor. Pour into a strainer set over the pot. Stir with a spoon or spatula to extract soup from the pulp. Discard pulp.

Whisk the egg yolks into the cream. Stir in 5 tablespoons of hot soup at a time until you’ve added about ¾ cup. Reverse the process and slowly whisk the now-warm mixture into the soup.**

Bring soup to a boil over medium-high heat. Boil 30 seconds, stirring constantly. Remove the pan from the heat. Stir in the softened butter 1 tablespoon at a time. Taste and season with pepper if necessary. Add the asparagus tips.

Serve from a tureen or in individual bowls.

This recipe makes 6 bowls.

*No need to buy white pepper if you don’t have it. Use black pepper only a little more as it is not as strong as white pepper.
**This may seem like extra work, but if you don’t do it the yolks and cream will curdle.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane Taylor

website
Twitter
Amazon Author Page


by 2 Comments

Date Night Dinners: A Taste of Italy

from Sloane Taylor

This quick recipe is ideal for those days you are too busy to fuss. Add a salad and a loaf of crusty bread to round out dinner. After you assemble all the ingredients on your counter pop open a bottle of Soave white wine from the Veneto region in Italy to enjoy while you cook. It’s perfect for this meal.

Photo by Jakub Kapusnak on Unsplash
Linguine with Artichokes and Leeks 2 medium leeks, white and light green parts only 2 12-ounce jars marinated artichoke hearts in oil 3 tbsp. olive oil 1 tbsp. lemon juice 3 tsp, kosher salt less will not disturb the flavors 1 tsp, freshly ground black pepper 1 pound linguine ½ cup freshly grated Parmesan

Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.

Cut the artichokes lengthwise if large.

Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.

Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.

Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.

Cook the linguine according to the package directions, reserving ½ cup of the pasta water.

Transfer pasta to a large bowl. Add vegetables and toss with half the Parmesan cheese. Add a little pasta water to moisten if necessary. Sprinkle with the remaining cheese.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Ready to ignite that old flame? Or spark a new one? Take your partner by the hand and turn on your stove. A true romantic, award-winning author Sloane Taylor brings her creativity to the kitchen with easy-to-make meals sure to spark the intimacy and quality time you want with your special someone. Cooking together is only the start of the fun!

Create 45 complete dinners for two and flavor your evenings with a new dish. These 80 recipes use everyday foods already on most kitchen shelves. The recipes are easily increased for those fun times friends or family join your table.

Date Night Dinners, Meals to Make Together for a Romantic Evening, is an ideal hostess and holiday gift, or for anyone who wants to spice things up.

 

BUY LINKS
Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor’s cookbooks, Date Night Dinners, Summer Sizzle, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.


by 3 Comments

Sizzling Summer

from Sloane Taylor

Quick and easy and oh so good. This is a delicious meal for two and it’s terrific when friends or family come for dinner. Simply increase ingredient amounts proportionally and you’re good to go!

Serve with Pear Salad, Sautéed Broccoli, and White Wine – Riesling.

CHICKEN KABOBS
1 – 1½ lbs. (500 – 750g) chicken breasts, skinless and boneless
1 med. onion, quartered
1 med. red pepper, seeded and ribs removed
1 med. yellow pepper, seeded and ribs removed
3 garlic cloves, pressed or chopped fine
¾ cup (180ml) olive oil
¾ cup (180ml) honey
1 tbsp. (15ml) soy sauce
Freshly ground pepper to taste
1 small can pineapple chunks, drained
10 – 16 baby bella mushrooms, stems removed
Vegetable oil for grill

Cut chicken into 1½ in. (3.8cm) pieces and then place into a plastic bag or bowl. Separate onion sections, add to chicken. Slice peppers into 1 in. (2.54cm) pieces add to chicken. Set aside.

Whisk garlic through pepper together in a small bowl. Add half, maybe a little more, this mixture to chicken. You need to hold back some marinade for basting while you grill. Cover and refrigerate 1 – 2 hours.

Coat grill lightly with olive oil. Set grill to medium-high.

Thread chicken and veggies onto skewers, e.g.: chicken, onion, mushroom, yellow pepper, chicken, pineapple, red pepper, and so on. Make sure all the pieces touch but aren’t jammed against one another. Discard remaining marinade.

Grill 12 – 15 minutes. Brush skewers with held back marinade and turn frequently so meat cooks evenly.

No skewers? No problem.

Drain chicken mixture in a colander. Heat a skillet on the grill or stove. Add reserved marinade, chicken and remaining ingredients. Sauté 12 – 15 minutes, stirring and turning frequently.

Chicken Kabobs, Pear Salad, and Sautéed Broccoli are just three of the easy and delicious recipes you will enjoy from my latest cookbook. Here’s a little more info for you.

Romance meets Outdoor Dining
Why not share a summer night with someone special?
What better than a sizzling romantic dinner, candles, wine and music?

Create 45 delicious and complete dinners for two that can be cooked on your grill or stove. No exotic or expensive ingredients needed. These 103 recipes use everyday products already in your kitchen cabinets. Increasing the dinners is a snap for those fun nights friends or family join you.

You’ll love Date Night Dinners Sizzling Summer, Book 2 in the Meals to Make Together series, because great food is the doorway to infinite possibilities.

Add a little romance to a starry evening with a delicious dinner perfect for two. Uncork the wine and enjoy!

Grab your copy today.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Learn more about Taylor’s cookbooks, Date Night Dinners and Recipes to Create Holidays Extraordinaire on Amazon.

Excerpts from her romance books and free reads can be found on her website, blog, and her Amazon Author Page. Connect with Taylor on Facebook and Twitter.