Pappardelle with Robiola & Truffles – Inspired by Chapter 33 of Gabriel’s Inferno – A Visit to Florence.

In researching the restaurant Gabriel takes Julia to when arriving in Florence, Alle Murate, I discovered that it had unfortunately closed in 2016, replaced by another restaurant called The Fishing Lab. It was my hope that in perusing the menu, … Continue reading

CHICKEN KIEV & AN EXCERPT FROM CHAPTER 26 OF GABRIEL’S INFERNO

Grace Clark’s chicken Kiev is mentioned few times during Gabriel’s Inferno. At one point, an argument ensues over whether or not the butter needs to be frozen. The answer is YES! The herb butter mixture needs to be frozen for … Continue reading

GABRIEL’S INFERNO CHAPTER 6 RECIPES – LEG OF LAMB & RICE PILAF

I’ve wanted to post my family’s recipe for leg of lamb for a long time. It was tradition in our family to have lamb for Easter and Christmas, and my mother’s recipe is the best. Except for one minor detail. … Continue reading

MARINARA SAUCE & PISTACHIO BISCOTTI – RECIPES INSPIRED BY THE GABRIEL’S INFERNO TRILOGY BY SYLVAIN REYNARD

Over the next several months, I along with Karen Komarinski, will be posting excerpts and recipes inspired from The Gabriel’s Inferno Trilogy by Sylvain Reynard. This is being done in celebration and anticipation of the upcoming series optioned by Passionflix … Continue reading

Soupe à L’ail – French Garlic Soup

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Last October I visited France in order to do some research for my upcoming novel, the last book in The Gift Saga. Although my stories are primarily set on Long Island, New York and various locations in Greece, this third book travels to Paris and Champagne as well.

My time in Épernay was an experience I will never forget. I was able to visit and learn about the creation of champagne in the traditional méthode champenoiseat a generations-old family vineyard. I also walked the length of L’Avenue de Champagne, where many of the most famous Champagne houses are situated. Each one was breathtaking in its grandness and unique in atmosphere.

Soupe à L’ail is an easy to prepare traditional French dish. With the other two books in the saga, only Greek recipes were included, ones that had been handed down to me by my mother and grandmother. This time, along with the ones from my own heritage, I’ve added a couple of French ones.

News of the release of Book 3 will be announced soon, but you can count on it to be available for your summer reading. In the meantime, here is one of the recipes tucked between the chapters.

 Soupe à L’ail

2 Heads Garlic

2 Quarts chicken broth

1 Tablespoon Herbs de Provence wrapped and tied in cheesecloth

1 Teaspoon salt

2 Medium potatoes, peeled and diced

2 Tablespoons cornstarch & ¼ cup of water

4 Tablespoons extra virgin olive oil

3 Eggs yolks

2 Tablespoons butter

Topping

Thin slices of baguette, toasted

Swiss or Gruyere cheese, shredded

 

Bring the chicken broth to a boil. Break up the garlic into individual cloves, leaving the skin on. Add the cloves to the boiling broth and lower the heat to a simmer. Add the diced potatoes. After five minutes, remove the cloves, which should be floating at the surface, from the pot. Let the broth continue to simmer.

Remove the garlic from the peels and mash before adding them back into the broth. With a handheld Immersion blender whisk until the solids are pureed.

Mix the cornstarch and water in a small bowl and add to the soup, blending thoroughly.

In a separate bowl whisk the olive oil and egg yolks together. Slowly ladle approximately a ½ cup of the soup into the egg mixture to temper it. Add the egg mixture to the soup and stir. Melt in the butter to finish and add a silky texture.

Garnish with cheese topped toasts.

 

 

GETTING THE GRILLING IN BEFORE THE CHILLING – SQUEEZING OUT EVERY BIT OF THE LAST DAYS OF SUMMER

With Labor Day a week away, I thought I would repost a few grilling recipes this week. I love summer food. Everything goes on the grill, from meats and veggies to potatoes and even some fruits like pineapple and peaches. … Continue reading

KEFTETHES SLIDERS – A DELICIOUS ALTERNATIVE TO THE PLAIN HAMBURGER

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I love keftethes. As long as I can remember, they were a staple in my home growing up and I continue to make them often for my own family. They taste delicious cold or warm – plain or slathered in tzatziki sauce. Yes, they are fried and, as health conscious as we are today, there are some foods we simply cannot resist. But what if I combined the delicious mixture of herbs and spices and formed them into a patty that didn’t require frying? The result was a hit!

Keftethes Sliders

 1 pound chopped meat

1 egg

2 cloves of garlic, minced

1 medium onion, grated

4 slices of white bread, dampened in water (no crust)

¼ cup breadcrumbs

¼ cup olive oil

1 teaspoon dried oregano or 2 tablespoons of fresh oregano

¼ cup of fresh mint or basil or combination of both

Splash of milk

Salt and pepper to taste

This is the exact recipe for keftethes with one exception. I’ve added ¼ cup of breadcrumbs for a little extra firmness. Otherwise, these patties might be prone to falling apart on the grill. Normally, this mixture of ingredients would be formed into meatballs, rolled in flour and fried. No frying necessary! Combine all of the ingredients, mixing well. Form into hamburger-sized patties and place in the refrigerator to set. Grill and serve on pita bread (preferably lightly grilled as well) and garnish with lettuce, tomato, cucumber and a generous amount of tzatziki sauce.

Tzatziki Sauce

2 cups Greek yogurt

3 large cloves garlic, crushed

4 Tbs. white wine vinegar

3 Tbs. olive oil

½ tsp. paprika

2 Tbs. fresh dill or 1Tbs. dried

salt and pepper to taste

1 tsp. sugar

2 cucumbers – peeled, cored from seeds and finely grated. Press through strainer to dry. *The cucumber will make the sauce loose and runny if you skip this step.

Mix all ingredients together with a whisk. Chill before serving. Serve with souvlaki or keftethes. It also makes a refreshing dip. Make this a day ahead and the flavors will intensify.