Creole Brownies

 

I’m not a particular fan of brownies.  A brownie, I think, is one of those food items that doesn’t really know what it wants to be.  There are fudgy brownies and cake-like brownies, some are soft, and some are chewy.  So what are they?  Cake?  Fudge?  What??  If I want cake, by God, I’ll make cake.  Same thing with fudge, if that’s what I want.  To me a proper brownie should, first of all, be chocolate, so chocolaty that you’re knee deep in it.  Secondly, it should be dense, rich, crispy at the edges, deep, dark, and deliciously chewy on the inside, and it must, oh yes, MUST have icing, or rather, a chocolate ganache as rich and delicious as it is.  Finding a brownie like this seemed an impossible task, and then I opened up what has become my favorite cookbook, The Back in the Day Bakery Cookbook by Cheryl and Griff Day.  When I saw the picture of the Creole Brownies staring up at me from page 192 I knew this was the recipe for me.  It was.  These are, without a doubt, the best brownies EVER.

 I made a couple of alterations.  I wanted them thicker, so I made them in a 9” square pan and, as such, baked them for about 26 minutes (test for doneness if you do the same).  I also used Medaglia D'Oro Instant Espresso because it was late and I didn’t want to make a pot of strong coffee.

 Here’s the recipe, but do me a favor, and just buy this book.  You’ll thank me later.

 Creole Brownies

 For the brownies

 ½ lb. (2 sticks) unsalted butter, cut into cubes

8 oz. unsweetened chocolate, coarsely chopped

2½ c. sugar

½ t. fine sea salt

2 t. pure vanilla extract

4 large eggs

1 c. unbleached, all-purpose flour

¼ c. Melissa’s cocoa nibs

 For the ganache

 1 c. heavy cream

8 T. (1 stick) unsalted butter, cut into cubes

1/3 c. granulated sugar

¼ t. fine sea salt

16 oz. bittersweet chocolate, finely chopped

¼ c. hot freshly brewed New Orleans-style chicory coffee or strong regular coffee

1 t. pure vanilla extract

 Fleur de sel for sprinkling (optional)

 Position a rack in the middle of the oven and preheat to 350°F.  Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan.

 To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.

 Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined.  Add the eggs, one at a time, mixing well after each addition.  Add the flour and stir until the batter is smooth, 2 to 3 minutes.  Stir in the cocoa nibs (if you use them, I did not.)

 Pour the batter into the prepared baking pan and bake for 20 to 22 minutes.  When the brownies are done, a slight crack will have formed around the edge.  Remove the pan from the oven and let the brownies cool completely on a wire rack.

 To make the ganache:  Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted.  Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.

 Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth.  The ganache will thicken as it cools.

 To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment.  Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top.  Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.

 Cut into squares.  The brownies will keep in an airtight container at room temperature for up to 1 week.

 *If you don’t have a set of Duralex Bowls, get some.  These are invaluable in situations like this.

 

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Treating Myself to Perfect Steak with Whiskey Cream Sauce

I’ll admit it—I love treating myself, and as I’ve gotten older, staring into the abyss of life, I’ve decided it’s a weekly ritual. One of my favorite indulgences? A perfectly cooked filet mignon, which always brings back memories of my parents. My dad used to grill filets for my mom, turning it into a special event. She’d prepare baked potatoes and veggies inside, while he sipped a martini and she enjoyed a glass of scotch on their patio. After she passed, he grilled one last steak alone and couldn’t bear to do it again. Every bite of steak reminds me of them, but that’s a story for another day. The point is, treating yourself well—within reason and budget—is a beautiful thing.

I don’t grill often, and by that I mean, never. So I’ve mastered cooking steak on the top of the stove. It comes out perfectly every time, and today, when I topped it with whiskey cream sauce I knew that I had captured the essence of fine dining. This is restaurant quality. You can do as many steaks at once as you like. This recipe is for two, double it, or triple it if need be, according to the number of stakes you plan to serve. If you have any leftover sauce, it works quite well over Salisbury steak.

Filet Mignon with Whiskey Cream Sauce

 For the Filets

 2 (6-oz.) filet mignons

1 T. extra virgin olive oil

Montreal steak seasoning

Freshly ground black pepper

 Rinse filets and pat dry. Season the tops with Montreal Steak Seasoning and black pepper. Let them sit at room temperature for 30 minutes. Heat oil in a 9-inch sauté pan over medium-high heat until shimmering. Turn on your vent fan—this is key! Sear steaks for 3 minutes per side, then flip and cook 2 minutes per side, followed by 1 minute per side for rare. Remove to a plate, tent with foil, and rest for 10 minutes while making the sauce.

 Whiskey Cream Sauce

 2 T. unsalted butter

2-3 cloves garlic, peeled

2 sprigs Melissa’s fresh thyme, plus more for garnish

1/3 c. whiskey (I used Jameson)

1 T. Dijon mustard

½ c. heavy cream

½ t. low-sodium beef stock base

Freshly ground black pepper

Return the pan to medium heat with steak drippings. Whisk in butter, then add garlic and thyme, cooking and stirring until fragrant (1-2 minutes). Stir in whiskey, scraping the pan, then add mustard, cream, and beef base. Simmer until thickened. Season with pepper if desired. Plate steaks with a garlic clove, top with sauce, and garnish with thyme.

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Refreshing Summer Gazpacho with a Hint of Basil

 

As summer heats up, there’s nothing like a chilled bowl of gazpacho to cool you down and celebrate the season’s vibrant produce. This classic Spanish cold soup is a blend of ripe tomatoes, crisp cucumbers, and a touch of Anaheim pepper for a gentle kick, all elevated by the subtle fragrance of fresh basil. Perfect for a light lunch, appetizer, or even a refreshing dinner on a sweltering evening, this gazpacho is as easy to make as it is delicious. Plus, it’s vegan, gluten-free, and packed with nutrients, making it a crowd-pleaser for any gathering.
 

 This recipe is designed for simplicity—throw everything into a food processor, blend, chill, and serve. No cooking required! The result is a silky, flavorful soup that’s bursting with summer freshness. Whether you’re hosting a backyard barbecue or just craving something light and healthy, this gazpacho is your go-to. Let’s dive into the recipe and tips for making it your own.

Summer Gazpacho with a Hint of Basil

2 lbs. ripe red tomatoes, cored and roughly chopped
1 Melissa’s Anaheim pepper, cored, seeded, and roughly chopped
1 Melissa’s organic cucumber (about 8"), peeled and chopped
1 small mild onion, peeled and roughly chopped
1 clove garlic, peeled
1 sprig fresh basil (about 6 leaves)
2 t. sherry vinegar, plus more to taste
1½ t. kosher salt, plus more to taste
Pinch of smoked paprika
¼–⅓ c. extra-virgin olive oil, plus extra for drizzling
Optional: Ice water, for adjusting consistency

In the work bowl of a food processor, combine the tomatoes, Anaheim pepper, cucumber, onion, garlic, and basil sprig. Process until very smooth, about 1 minute, pausing to scrape down the sides with a rubber spatula as needed.
With the motor running, add the sherry vinegar, kosher salt, and smoked paprika. Slowly drizzle in ¼ cup olive oil until fully incorporated. Taste and adjust with more vinegar, salt, or olive oil if desired.

For a smoother texture, strain the mixture through a fine mesh strainer or food mill, pressing gently to extract the liquid. If you prefer a rustic texture with bits of vegetable pulp, skip this step.

Transfer the gazpacho to a large glass pitcher or bowl. Cover and refrigerate until very cold, at least 6 hours or overnight, to let the flavors meld.

Before serving, taste and adjust seasoning with additional salt or vinegar if needed. If the soup is too thick, stir in a few tablespoons of ice water to reach desired consistency. Serve in chilled bowls, cups, or glasses, over ice if preferred. Drizzle with a touch of olive oil for an elegant finish.

Store leftovers in an airtight container in the fridge for up to 3 days. Stir well before serving.

Pair with crusty bread, a sprinkle of fresh herbs, or a side of grilled shrimp for a complete meal.

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Crunchy Apple Broccoli Cauliflower Salad – A Fresh, Flavorful Side Dish

 

Looking for a vibrant, nutrient-packed salad that’s as delicious as it is colorful? This Apple Broccoli Cauliflower Salad is your answer! Bursting with crisp apples, crunchy vegetables, sweet dried cherries, and a creamy, tangy dressing, this salad is perfect for potlucks, picnics, or a healthy weeknight side. The combination of textures and flavors—crisp Honeycrisp apples, nutty seeds, and creamy feta—makes every bite irresistible. Plus, it’s easy to prep and stores beautifully for meal prep.

This salad is a nutritional powerhouse, packed with fiber-rich veggies, healthy fats from seeds and olive oil, and a touch of sweetness from apples and cherries. It’s gluten-free, vegetarian, and easily adaptable for nut-free diets. Whether you’re serving it at a summer barbecue or enjoying it as a light lunch, it’s a crowd-pleaser that’s as pretty as it is tasty. The creamy lemon dressing ties it all together with a bright, tangy finish that complements the fresh ingredients perfectly. Apple Broccoli Cauliflower Salad

Adapted from therealfooddieticians.com

For the Salad:

4 c. Melissa’s organic broccoli, chopped into bite-size pieces

3 c. Melissa’s colorful cauliflower, chopped into bite-size pieces

1 large Melissa's Honeycrisp apple, diced

½ c. diced red onion

2 celery ribs, diced

⅓ cup thinly sliced scallions (about 3)

1 3-oz. pkg. Melissa’s dried cherries

½ c. crumbled feta cheese

⅓ c. pumpkin seeds

⅓ c. sunflower seeds

For the Dressing:

¾ c. Duke’s mayonnaise

¼ c. extra-virgin olive oil

3 T. fresh lemon juice

2 t. honey

1 t. garlic powder

½ t. fine sea salt

¼ t. freshly ground black pepper

In a small bowl, whisk together mayonnaise, olive oil, lemon juice, honey, garlic powder, salt, and pepper until smooth, about 2–3 minutes. Set aside.

In a large bowl, combine broccoli, cauliflower, apple, red onion, celery, green onions, dried cherries, feta cheese, pumpkin seeds, sunflower seeds, and almonds. Toss to mix evenly.

Pour the dressing over the salad and toss until everything is well coated.  For best flavor, cover and refrigerate for 30 minutes to let the flavors meld.

 Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days. 

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Rediscovering Virginia Rich, the Heart and Soul of Culinary Mysteries

 

Culinary mysteries are the ultimate comfort read for me—cozy settings, amateur sleuths, no gore, and food stealing the spotlight. Many fans, like me, adore this delicious subgenre of cozy mysteries, but have you ever wondered where it all began? We owe it all to the late Virginia Rich, the brilliant mind who pioneered this delightful blend of mystery and cuisine. Her novels, starring charming widow and chef Genia Potter, weave recipes—like blueberry buckle and lobster pie—right into the story, inviting readers into her kitchen. For me, opening one of Rich’s books feels like coming home, especially when I need a cozy escape. Adding to the charm, her novels feature recipes for every dish mentioned on the interior covers, making each read a culinary adventure.

Before Rich, mysteries like Agatha Christie’s A Pocket Full of Rye used food as a plot point (hello, poison), and Rex Stout’s Nero Wolfe loved his gourmet meals, but Rich made food the heart of the story. It’s like she’s inviting you into her kitchen, and for me, that’s pure magic. As a fan, cracking open her books feels like coming home, especially when I’m craving a cozy escape.

When I started reading Virginia Rich, I was expecting my first son. Now, alas, I find that I can more easily relate to her widowed main character, Genia Potter. Rich’s three novels, all starring Genia, are like a three-course meal of mystery and flavor.

Those three wonderful, groundbreaking mysteries are as follows:

The Cooking School Murders (1982)

Genia joins an Iowa cooking class led by a celebrity chef, but when students start dying, she stirs up clues alongside casseroles. The Midwestern recipes, like hearty hot dishes, ground this cozy mystery in small-town warmth.

Flipping through my first edition, I can almost smell the casseroles baking. The cooking class setting makes every dish a clue, and I’m itching to try those recipes myself.

 

The Baked Bean Supper Murders (1983)

In a Maine coastal village, Genia attends a baked bean supper that turns deadly. She digs into town rivalries while serving up blueberry buckle and lobster pie, with recipes included. It’s pure New England charm.

 This one’s my favorite—maybe because I dream of Maine summers. The communal supper feels like a hug, and I’ve bookmarked that blueberry buckle recipe for my next read.

 

The Nantucket Diet Murders (1985)

Genia visits Nantucket, where her friends’ obsession with dieting takes a deadly turn. She uncovers the killer while cooking light dishes like seafood chowder, with recipes that scream coastal vibes.

Holding this book, I’m transported to Nantucket’s beaches. The “diet” angle is hilarious, and those recipes make me want to cook and sleuth at the same time.

 

Rich, born around 1914, was a food columnist for the Chicago Tribune (as Mary Meade) and Sunset magazine’s food editor before she turned to fiction. Her love for regional dishes and home cooking spilled into her mysteries, starring Eugenia “Genia” Potter, a widowed gourmet cook who solves crimes with a spatula in one hand and a clue in the other. Rich’s three novels, published from 1982 to 1985, changed the game for cozy mysteries, and holding those books now feels like holding a piece of history.

Rich’s books aren’t just stories—they’re experiences. Her recipes, from Iowa casseroles to Maine lobster pie, tie the mysteries to their settings and make Genia feel like a real friend. Her death in 1985, just after The Nantucket Diet Murders, broke my heart—three books weren’t enough! Nancy Pickard picked up the series with books like The 27-Ingredient Chili Con Carne Murders, but Rich’s originals are the gold standard. She started a genre that lives on through authors like Diane Mott Davidson and Joanne Fluke, and I’m grateful every time I crack open her pages.

These books are my go-to when I need a cozy night in. They’re perfect for curling up with a cup of tea, and the recipes make them even better—imagine baking blueberry buckle while solving a murder. For collectors like me, first editions are out there on AbeBooks or ThriftBooks, and trust me, they’re worth the hunt. Whether you’re a mystery buff, a foodie, or just love a good story, Rich’s novels are a treat you’ll savor.

Virginia Rich didn’t just write mysteries; she cooked up a genre that’s still feeding my soul. Her Eugenia Potter books are like comfort food—warm, familiar, and full of love. So, grab The Cooking School Murders, whip up a casserole, and join me in celebrating the woman who made food and mystery a perfect pair. Here’s to Virginia Rich, the founding mother of culinary mysteries, and to the joy of rediscovering her books. 

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A Flavorful Journey with Beef Daube: A Provençal Delight from Murder on the Menu

 

You may recall my culinary curiosity sparked by the Provençal classic, Beef Daube, after watching the captivating French series “Marianne, One of a Kind.” Last week, I revisited this hearty dish with a new recipe from my book, Murder on the Menu, courtesy of Howard Engel, the brilliant author behind the Benny Cooperman mystery series. The result? A rich, soul-warming stew that’s as comforting as it is delicious. Here’s the recipe, perfect for cozy evenings or impressing guests with rustic French charm.

Boeuf en Daube Recipe

2 T. good olive oil
¼ lb. salt pork or streaky smoked pork, cubed
1 piece of orange peel
1 large onion, studded with 7 cloves
10 peppercorns
3-5 cloves garlic, peeled
1½ lbs. best-quality stewing beef, cut into 1” cubes
1 bay leaf
2-3 carrots, cut into rounds
1 t. dried thyme
1 t. dried rosemary
Good red wine (enough to cover ingredients)

In an earthenware crock* with a tight-fitting lid, combine olive oil, salt pork, orange peel, clove-studded onion, peppercorns, garlic, beef, bay leaf, carrots, thyme, and rosemary.

 Pour in red wine to cover all ingredients.

Seal the lid with a flour-and-water paste to minimize moisture loss.

Bake at 325°F for at least 1½ hours. Alternatively, simmer on low in a coated metal pot for the same duration. The longer it cooks, the richer the flavors!

Serve over a bed of mashed potatoes or shell pasta for a complete meal.

 *I used a Dutch Oven.

This Beef Daube is a testament to the magic of slow cooking—tender beef, aromatic herbs, and a robust wine-infused broth that warms the heart. Pair it with a glass of red wine and crusty bread for an unforgettable dining experience. Have you tried Beef Daube before? Share your thoughts in the comments!

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Streusel-Topped Fresh Peach Muffins

 

Peach season is here, and there’s no better way to celebrate than with these Peach Streusel Muffins! Freshly baked, they fill the kitchen with an irresistible aroma and look stunning with their crumbly, nutty topping. These muffins are best enjoyed warm—pop them in the microwave for 30 seconds if they’ve cooled—and spread with a touch of butter to melt into the juicy peach chunks. 

The recipe calls for one cup of chopped peaches, which can be tricky to measure. I diced mine into half-inch pieces, using one large peach, which worked perfectly for that burst of summer flavor.Peach Streusel Muffins

 1 extra large egg

1 c. whole milk

¼ c. butter, melted

2/3 c. granulated sugar

¼ t. cinnamon

1 t. freshly squeezed lemon juice

¼ t. vanilla

2 c. flour

1 T. baking powder

1 c. unpeeled, diced peaches

Streusel Topping:

1/3 c. butter

¾ c. flour

1/3 c. firmly packed brown sugar

1 t. cinnamon

½ c. chopped walnuts

Prepare the streusel:

In a food processor, pulse butter, flour, sugar, and cinnamon until crumbly. Add walnuts and pulse once or twice to blend. Set aside.

 Preheat oven to 425ºF and position rack in the center.

 Grease a 6-count jumbo muffin tin or a 12-count regular muffin tin.

 In a large bowl, whisk egg and milk until combined. Add butter, sugar, cinnamon, lemon juice, and vanilla, whisking to blend.

 In a small bowl, whisk flour and baking powder. Add to wet ingredients, stirring just until combined—don’t overmix. Fold in peaches.

 Fill muffin tin wells 2/3 full (an ice cream scoop works great). Top each with streusel.

 Bake 20-25 minutes for regular muffins or 25-30 minutes for jumbo. Check near the end to ensure streusel doesn’t burn; cover with foil if needed.

 Enjoy within 48 hours or freeze.

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