The Week Ahead and a Tourtiere with a Twist!

The last week was wonderful and with today’s most excellent weather, this week is starting out the same.  Yesterday some of my GR m/m fiction group came over for drinks, book recs and conversation.  We had a great time and the weather was perfect.  Of course, one topic of conversation was the “best book” for each of us lately.  My book of choice was Scrap Metal by Harper Fox and my review will be posted here this week.  Also  right there with it was Burning Bright by Megan Derr.  I am so in love with this series and can’t wait for the next one. You all are going to love this book!

First, the reviews for this week:

Monday:                           Burning Bright (Lost Gods#2) by Megan Derr,  the 2nd book in a  stunning  fantasy series!

Tuesday:                           Sebastian’s Wolves by Valentina Heart

Wednesday:                     Hope by William Neale (his last book, published after his death)

Thursday:                         Time Gone By by Jan Suzukawa

Friday:                               I’m Not Sexy And I Know It by Vic Winter

Saturday:                          Scrap Metal by Harper Fox

My favorite dish of the last week was a first time recipe for me.  And it wowed me.  I will use this one often.  A tourtiere is basically a meat pastry or pie that originated in Quebec and is traditionally eaten around Christmas time.  But the one I am using is light enough and baked in a loaf form that can be eaten any time of the year.  The meat filling is usually pork with other meat added to it.  Here I am using ground round but in Canada, wild game such as rabbit or venison would have been used as well.  Absolutely not greasy in any way, the savory flavors and buttery taste of the pastry come together to melt in your mouth and make you smile with delight!

Ingredients for Tourtiere with a Twist:

PASTRY DOUGH:
3 1/2 cups flour
1 teaspoon salt
1 1/4 cups cold butter, grated or chopped into small bits
2 eggs, lightly beaten
MEAT FILLING:
1 pound ground pork
1/2 pound ground beef
1 large onion, minced
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
2 teaspoons summer savory, more to taste (Summer Savory spice is easily found in any grocery store)
Pinch ground cloves, optional (really add it, if you just have whole cloves, take 2 and smash them, works great)
4 to 6 tablespoons breadcrumbs (start with 4 and add until it is to your liking – I added all 6)
3 tablespoons milk, for brushing

Directions:

For the pastry dough: Put the flour and salt in a large bowl. Add the grated butter. Pinch quickly to combine with the fingers to create a coarse, crumbly mixture. Make a well in the center. Add the eggs and 1 tablespoon ice-cold water. Quickly mix into the flour, just until the mixture holds together. Do not over mix. Divide into 2 balls and flatten into disks. Wrap in plastic wrap and let rest in the refrigerator 30 minutes before using.

For the meat filling: Put 1/2 cup water in a saute pan and quickly bring to a boil. Combine the ground pork, ground veal, onion, garlic, some salt and pepper and summer savory together in a bowl. Stir into the water. Cover, and cook until the meat is done, about 20 minutes. Remove the lid, stir in the breadcrumbs and continue cooking uncovered until the liquid has evaporated. Check the seasonings, and cool.

Heat the oven to 450 degrees F.

Roll a disk of pastry dough into a rectangle. Spoon a generous stripe of meat filling down the middle of it. Fold the short ends, up over the meat making sure to trim any excess pastry dough, otherwise it will be too thick. Then fold over the long ends so that they overlap to seal. Again, trim any excess pastry dough so it will bake evenly. Turn the log onto a baking sheet, seam-side down. Make a few slits in the top to let steam escape. Brush the top with milk for a golden crust. Bake until crisp and nicely colored, about 25 minutes. Serve warm or at room temperature.

If you have some left over, it tastes just as great the next day, perhaps even better!  You can’t go wrong here.  You will make this again and  again.

Review of A Token In Time by Ethan Day

Rating: 4.85 stars

Zachary Hamilton comes from a family endowed with special gifts.  He has them as well and it has cost him everything.  Zachary doesn’t want his gift and his family doesn’t think he should have it  either.  To “return it” is to die so Zachary and his love, Nick, have been on the run  from the Hamilton family since they were teenagers.  Living as fugitives has been hard and each time they think they are safe, the Hamiltons find them yet again.  Then Zachary and Nick land in Los Angeles, California and their luck seems to change.  A benefactor appears out of the blue, offering them a store for their antique business and a place to call home.  And for a while they are happy.  Until a bullet shatters their lives and Nick dies in  Zachary’s arms.

Zachary is consumed by his grief, refusing to leave his apartment until Dave, his assistant in the shop, pulls him out of his house and back into their shop.  As Zachary tries to determine his next step regarding his family, he receives a phone call from a lawyer.  It seems that Mark Castle, a famous movie star from the 50’s has died and left Zachary the entire Castle estate, including an ancient relic.  This powerful token will change Zachary’s life and those around him if Zachary has the courage to use it. And so begins A Token In Time.

Well, what an amazing story.  I read it twice before sitting down to write this review, not because I needed to but because I wasn’t ready to let  go of Zachary and Marc and all who come with them, past and present.  I have been a fan of Ethan Day’s books but A Token In Time represents a departure from the light comedic fiction I have come to expect from him.  A Token In Time fluctuates between contemporary and historical romance under an umbrella of the supernatural and it does so beautifully.  The story of Zachary Hamilton and Marc Castle flows like a Mobius strip from the year 2008 back to the 1950’s and around again and never hits a false note.

Ethan Day has certainly done his research into life in the 50’s and it shows without it coming across like an information dump.  When Zachary (and the reader) land in Los Angeles circa 1958, the surprises are endless and sometimes very funny.  Stereophonic Hi Fi is new and wonderful, Coke is Coke, and gas “costs a friggin’ quarter”.  And the lack of the internet and Star Bucks come as an unhappy surprise to a young man accustomed to the everyday pluses of life in 2008.   Oh it’s so great to tag along with Zachary as he visits the West Hollywood Sears store and has to pick out pants that most certainly aren’t low riders!  Ethan Day’s deft touch with comedy is everywhere without overwhelming the dark and angst filled romance behind A Token In Time. Ethan Day brought the 50’s vividly back to life so much so that I was reaching for the iTunes store before the end of the book to recapture the sounds of the times.

And lets talk characters shall we?  I have loved Ethan Days previous creations but the characters he has brought to this story are remarkable and have so much depth to them as to be unforgettable.   Zachary is a complicated young man, beautiful, gifted, and still so full of joie de vivre through all his pain. But he doesn’t fully come to life until he falls onto the sand and into 1958. Free from the mechanisms of his family, he starts to blossom and the love affair between Zachary and the reader snaps to life as well.  Marc Castle too is rendered here in gorgeous Technicolor from his golden tan to white movie star smile.   We come to love him dearly the more we get to know him.  And don’t get me started on Jonathon Reed, Max, Maddie, and  Leo.  The author keeps adding characters so real, so damn lovable that I wanted to hold onto them for dear life and not let them go. I am going to beg here, Ethan Day.  Please consider giving us Jonathon and Max’s story.  Pretty please?  With fuzzy swinging dice on top?

And lurking behind all of this is a constant menace, the dark we hide from, the monsters we know are under the bed.  Skillfully, the dread increases, the anxiety ramps ups a notch after notch much like the music from the shower scene in Alfred Hitchcock’s Psycho. We know where the danger coming from in both eras but not how or when it will strike. And strike it does in stomach churning, heart stopping ways.  Mystically, brutally rendered evil to balance the joy and love that infuses the rest of the story.

So why not give it 5 stars? Only because of the way the story begins.  A minor quibble but it took me a little while to get accustomed to the manner in which Zachary and Nick’s back story is told.  I found it a little jumpy at the beginning, but it soon settles itself out and the reader gets sucked in this wonderful page turner not to be let out until the very last word of the epilogue.  And you will love the end.  Really, you will.  And now I will say no more.

Cover:  Winterheart Designs did the cover and they did an outstanding job of it.  It looks like it came right off the book jacket of a novel from the 50’s, both in color and illustration.  It really couldn’t be more perfect. I would love to have a copy of it for myself, framed and hung on the wall, it’s that good.

Available from MLR Press, Amazon and ARe.

Poulet au Riesling and the Week Ahead

Sunday arrives so quickly it seems and its time to get prepared for the week ahead.  Our April is ending in no less confusing manner than the one in which it started.  We had warm, wonderful weather in March so April decided to have an identity crisis as well.  Our weather has been cold , almost frigid, blustery, and finally brought us a measure of rain so badly needed.  If you live in Western Maryland, it also brought about 6 inches of snow, more than we had all winter long.  I am thinking that the tomato and pepper plants will wait until May as usual.  March had fooled me into thinking they could be planted earlier.  No longer.

Monday:                      Review of A Token In Time by Ethan Day

Tuesday:                      Review of One Man’s Treasure, Bellingham Mysteries #4 by Nicole Kimberling

Wednesday:                Review of Face Value (Sanctuary #3) by RJ Scott

Thursday:                    Review of After Anna by Theda Black

Friday:                          New Author Day – Sarah Black and her novels

Saturday:                      Marathon Cowboy by Sarah Black

 

 Poulet au Riesling

 

A sale on chicken meant more new chicken recipes to try out.  This week it is Poulet au Riesling, Laura Calder again, basically chicken in wine!  I know you have probably heard this before, but when choosing a wine to use in a particular dish, always choose one you would drink on its own.  Great ingredients mean great food.  Riesling is not a wine I hear about often.  So when I asked at my local Wine shop, I was directed toward Polka Dot Riesling, a white wine from Germany with a tart fruity flavor and clean finish.  Just lovely, mid range in price, perfect for having a glass while you cook.

Ingredients:

6 chicken legs, split at the joint (or a 3-pound whole chicken, cut into 8 pieces)
Salt and freshly ground pepper
1 tablespoon each butter and olive oil  plus more butter for frying
4 shallots, minced
1 clove garlic, minced
2 tablespoons Cognac -buy a small airplane size bottle if you don’t otherwise use it.  Works great for 2 recipes.
1 cup  dry Riesling
1/2 cup chicken stock
8 ounces mushrooms, quartered
1/2 cup creme fraiche or sour cream
Chopped fresh parsley or tarragon, for garnish

Directions:

Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.

Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.