Dominique Eastwick

New from Toque & Dagger Publishing an exciting cookbook filled with recipes perfect for celebrating life. Recipes to Create Holidays Extraordinaire , Book 3 in the Meals to Make Together series, is now available in e-book and paperback. Liven up 2020 with this new cookbook. The 113 taste tempting recipes come together to celebrate 35 traditional, and far from typical, holidays with meals perfect for two or twenty. These complete menus are guaranteed to excite your taste buds and satisfy your most discriminating diner. Start a new tradition by inviting your family into the kitchen for holiday fun. Entertain like royalty year-round on a working woman’s budget. No exotic or expensive products to buy. These delicious recipes use ingredients already on your kitchen shelves. Recipes to Create Holidays Extraordinaire is a fun gift for every holiday celebration, hostesses, bridal showers, or the couple who wants to enjoy quality time together. BUY LINKS Amazon Paperba...

Nearly every book I write involves food in some way or fashion. Some in slight ways some because a meal effected me so greatly I have to give it a staring role. This happened with Roosevelt beans when I was rafting on the Snake River. And they ended up along with the chef in Infiltrating her Pack.  I would like to say the same to Pumpkin Waffles but I have to admit to just loving pumpkin. So although there are Waffles in my story The Billionaire Trap they aren't Pumpkin... #sorrynotsorry dom’s Morning After Pumpkin Waffles INGREDIENTS: ·          2 1/4 cup all-purpose flour ·          ¼   cup brown sugar ·          1   tsp baking powder ·          2 tsp pumpkin spice ·          1/2 teaspoon baking soda ·        ...

by Chris Pavesic This is a new family favorite. I made these in place of my traditional Christmas Cookies last year, and have requests to make them for all upcoming holidays. For New Years I made an extra batch to store in the freezer for any time an unexpected guest visits, and they lasted about a day. Chocolate Chip Chocolate Cookies ½ cup unsweetened baker’s chocolate powder  ¾ cup granulated sugar ¾ cup packed brown sugar 1 cup butter (plus an additional amount for coating the baking tray) 1 tbsp. vanilla 1 egg 2 ¼ cup all purpose flour (plus an additional amount for coating the baking tray) 1 tsp. baking soda ½ tsp. sea salt 1 package (12 ounces) semi-sweet chocolate chips ¼ package raw pecan halves ½ cup (approximate) coarse sugar or sanding sugar  Preheat oven to 375° F. Prepare the baking sheet by coating the surface with butter and then dusting with flour. This will help ensure the cookies do not stick. Prepare the plate. Sprinkle the coarse or ...

CELEBRATING WOMEN by Carol Browne March is Women’s History Month, an event that can be traced back to 1911 when the first International Women’s Day (March 8th) was initiated in the USA. In 1981 Congress authorised the President of the USA to proclaim that the week beginning 7th March should be Women’s History Week. The National Women's History Project subsequently petitioned Congress which led to the month of March 1987 being designated as Women's History Month. Congress continued to pass annual resolutions requesting the president to make a proclamation to this effect and this has continued down the years.  This month is celebrated in a variety of ways, from demonstrations of respect, love and admiration for women, to acknowledgement of their political, historical and social achievements and contributions. It is also a time to speak out for women’s rights, to bring to light the struggles many women face now and to honour those they have overcome in the past. As we ar...

IN THE NAVY They never eat a Bean Soup as good as the one Regency Romance and Cozy Mystery author Emma Lane prepares. Emma brings us a delicious and easy recipe for a hearty soup sure to keep you warm. The kitchen is all yours, Emma!   Navy Bean Soup 2 strips bacon 1 med, onion, chopped 3 cups water 1 med. white potato, peeled and cubed 1 can navy or great northern beans, drained 1 clove fresh garlic, chopped fine (optional) Sauté' onion and bacon until onion is pearly-colored and bacon is crisp. Crumble bacon and add both to pot. Stir in water, beans, potato, and garlic. Simmer for at least an hour. Stir occasionally. Do not add more water before serving. Top the serving with a spoonful of grated cheese or a dollop of sour cream. Serve with a pear salad and a loaf of French bread or hard rolls. Pear Salad l can pears halves or slices, drained lettuce dollop of sour cream sprinkle of nutmeg Assemble on individual salad plates. Chill until ready to ...

Dining Like a British Lord by Carol Browne In 1941, while the subject of my soon to release novella Being Krystyna was trying to survive in Nazi-occupied Poland, the Ministry of Food was attempting to persuade the population of Great Britain to try out its latest recipe. This was the famous Woolton Pie, a savory entrée not a sweet dessert, created by the chef of the Savoy Hotel, Francis Ladry, and named after Frederick Marquis, Lord Woolton. He was a former social worker and managing director, a charming and popular figure trusted by the public who had been made Minister of Food in 1940.  Many foodstuffs were strictly rationed during the war and people were encouraged to “dig for victory” by growing their own food wherever they could. Vegetables were readily available and the Woolton Pie took advantage of this. Lord Woolton promoted his pie, along with what he called the “National Loaf,” using characters like Dr Carrot and Potato Pete, and music-hall stars Elsie and D...

 Our grocery stores occasionally send special prices on a few items for card members. One of ours for August was sweet potatoes, or yams as the notice read. So of course, I had to take advantage of the deal. Thank you to Elise who shared her recipe on Simply Recipes. Her swas delicious even without the tweaks I made to spice it up a little as in this recipe. Enjoy!   Roasted Sweet Potato Soup Photo by tiramisustudio 1 pound sweet potatoes, peeled, cut into 1½-inch cubes  4 large shallots, peeled and cut in half lengthwise  3 tbsp. olive oil  1 tsp. kosher salt  2 tsp. ground thyme  1 tsp. ground marjoram  ¼ tsp. cumin seeds (or ground cumin)  3 cups chicken stock Freshly ground black pepper to taste  3 tbsp. sour cream or plain yogurt (Greek or regular, omit for paleo version) optional  Preheat oven to 450°F.  Combine potatoes and shallots in a large bowl.  Drizzle with oil.  Sprinkle ...

by Viki Lyn I was raised in a family of chefs. My grandfather left his hometown in Italy as a young lad, and crossed the Atlantic Ocean during the early 20th century. From New York City, he boarded a train to California. He had work lined up in San Francisco as a sous chef in a prestigious hotel where he learned his trade. My father inherited my grandfather’s love of food and was an excellent cook. My father never measured anything, so when he wrote down a recipe it was a pinch of this and handful of that. This recipe is all about a pinch of this and a handful of that. You can add whatever you have in the fridge…be creative…and have fun. Light Pasta Sauce Start with simmering garlic in olive oil. Stir occasionally. Adjust heat as needed so you don't burn the garlic. Snoop around your vegetable bin and decide which veggies to use. The only essential vegetable is the tomato! I’m partial to my old standbys: Mushrooms Fresh Tomatoes Zucchinis Red Bell Pepper Chop ...

from HL Carpenter  We wish we could say Gramma shared the recipe for this scrumptious dessert with us while we were writing The SkyHorse . After all, what better way for her granddaughter, Tovi, to stay cool on a sweltering summer day while tending a horse hatched from an egg? But we must admit the sweet treat was around long before The SkyHorse trotted into our lives.  If you like to have dessert on hand for those daily ice cream cravings guests, this cake keeps well in the freezer. It’s expandable, too. Just use a bigger pan, more ice cream and extra whipped topping. When it comes to ice cream, more is better, right?   No Bake Ice Cream Sandwich Cake What you’ll need: One package (12 bars) of ice cream sandwiches One container (8 ounces or larger) of whipped topping (or make your own with a pint of whipping cream and 3 tablespoons of sugar) Garnish of your choice: Sprinkles; chopped nuts; caramel, chocolate or other syrup Glass or plastic pan with a lid ...

Recipe: Melkkos (Milk-food), My Winter Staple . South Africa has a lot of traditional dishes that we eat during the cold winter months, from spicy Breyanni with its Malaysian influence, to Melkkos which originates from Dutch settlers in the Cape of Good Hope. Today I’m sharing my personal favorite, Melkkos. This recipe is super quick and easy- 13 minutes to be exact. Prep time’s about 5 minutes and cooking 8. For this fun & hearty meal you’ll need 2 liters of milk, 300 ml cake flour, 5ml salt, 15ml margarine or 15ml butter and cinnamon sugar. Now for the cool part where I mess with my fingers in flour *grin* Sift the flour and salt together, and then rub in margarine/butter until it’s a fine crumbled texture.   Now bring milk to a boil on stove. Add your flour mixture while stirring (that’s important!). It will form lumps, but keep stirring well. When the mixture thickens and starts making ‘bubbles’, it’s done! You serve the dish with ...

The Straight Martini by Michael Weitz Let’s talk about olives. Specifically, green olives. I’ve always been a fan of green olives, the kind with the cheery red pimento stuffed inside; they have a flavor that can’t be compared to anything else, they’re just…olivey. As a kid I remember pictures, posters and TV ads for restaurants, depicting perfectly stacked and delectable looking sandwiches, their sharply cut triangular halves topped with a perfect green olive, all of it held together by a toothpick. I don’t think that’s where my love of the green olive came from though. There’s a story in my family of how I ate an entire jar of green olives (pimentos included) when I was 3 years old. I hid under a table and gorged until the jar was empty and then promptly vomited all over the living room wall. To this day my mother still thinks they used green olives in the famous scene from The Exorcist. But I wasn’t deterred. My love of green olives lives on. Which brings us to...