Please welcome my pal and fellow Sextet member, Mellanie Szereto to the blog! I had the pleasure of critiquing Love Served Hot, and enjoyed the story very much. The only thing lacking was the recipes for the scrumptious dishes served in the story. Today, I get my wish for at least one of them!
Thanks
for letting me take over your blog today, Cheryl!
Hi,
everybody! Read on to find out how you could win a $10 Amazon gift card!!!
My
bio:
When
her fingers aren't attached to her keyboard, Mellanie Szereto enjoys hiking,
Pilates, cooking, gardening, and researching for her stories. Many times, the
research partners with her other hobbies, taking her from the Hocking Hills
region in Ohio to the Colorado Rockies or the Adirondacks of New York.
Sometimes, the trip is no farther than her garden for ingredients and her
kitchen to test recipes for her latest steamy tale. Mellanie makes her home in
rural Indiana with her husband of twenty-seven years, their two children, and
two cats. She is a member of Romance Writers of America, Indiana Romance
Writers of America, Hearts Through History Romance Writers, and PASIC.
Besides
giving everyone a peek at my newest release, Love Served Hot, I’m
sharing the recipe for my heroine’s favorite dish. Here’s a hint about why it’s
her favorite!
Blurb:
As
acting director of her uncle’s retirement village, Lilith Montgomery must hire
a chef for the new restaurant. She’s interviewed several candidates, but
instantly decides on the sexy Irishman whose culinary creations give her
foodgasms. Her rotten luck with relationships makes her determined to resist
her attraction to him, even if it means sneaking into the kitchen at night for
a taste of his delectable entrées.
Flynn Hastings is finally getting his life back on track after a year of anger
and guilt over his sister’s death. He’s returned home to be near his family and
has found the perfect job—with one small problem. His boss makes him want to
cook in more than the kitchen. Putting aside his hard and fast rule about
mixing business with pleasure, he sets his sights on Lilith, hoping their
budding friendship turns out to be more than a flash in the pan.
Buy
links:
Excerpt:
Plating two modest servings of
iron skillet-seared salmon on beds of rice, Flynn added a sprig of fresh dill
to each. He dropped a couple handfuls of pasta into the pot of boiling water
and gave it a stir. The timer in his head set itself, the ticks so automatic he
no longer had to check his watch.
He returned to the dining room to
set a dish at Ms. Montgomery’s place, reciting the information she’d likely
want to know. “Entrée number one. Dilled Salmon with Spinach and Brown Rice
Pilaf. High in Omega-3 fatty acids, complex carbs, and iron. Moderate sodium
content. Most vegetables and fresh mushrooms can be substituted for the
spinach. And it’ll be served with a variety of sides.”
The aroma rising from the table
made his stomach rumble. Taking the seat across from her, he waited for her to
taste the offering.
She lifted the fork to her lips.
Several moments passed with no indication of her like or dislike of the fish.
The only movement of her face was an occasional blink and rhythmic chewing.
A bite of rice followed, her
reaction as stiff and bland as the first one. He might’ve expected unresponsive
behavior from a food critic, but not from a potential employer.
Unable to restrain his need to
know if the food warranted the lack of emotion, he flaked off a piece of salmon
and settled it on his tongue. The texture was perfect—not tough or chewy. A mix
of mild fish flavor, salt, black pepper, and freshly chopped dill spread over
his taste buds. It tasted exactly the way it had the thousands of times he’d
prepared it.
Could the rice be the problem?
He slid the fork under the
grains, certain he had the right proportion of spinach to rice. Leaning over
the plate, he lifted the bite to his mouth. The rice was firm but not crunchy,
the spinach and seasonings adding enough hint of flavor to complement the
earthy tone of the dish.
Taking a peek at his dining
partner, he finished chewing. He’d no more than swallowed when she shuddered
and closed her eyes. They opened again, staring straight at him with a slightly
glassy look as she pulled in a shaky breath.
Please
don’t tell me she’s allergic to—
“Oh my.” She fanned her fingers
at her face as she squirmed in her seat.
No
cayenne. No hot pepper sauce. No peppers, period—not even black in the rice—and
only the lightest dusting of freshly cracked on the fish.
Sifting through the ingredients
in his mind didn’t help identify the culprit. “Are you all right?”
Her tight smile didn’t reassure
him. She lifted her napkin to dab at her lips, not quite hiding her quick
exhale. “Um, yes. I’m fine. Good. Shall we try the next?”
Wasn’t she going to comment on
the entrée? Or had she decided to wait until she’d completed the taste testing
to evaluate the samples?
“Good” could’ve referred to the
dish, couldn’t it?
Pushing up from his chair, he
paused before setting off for the kitchen again. The dish had been better than
good, and he shouldn’t put too much stock in her response. Confidence in his
cooking skills had never been an issue for him.
Drain
and dish up the pasta.
Ladle
the sauce.
Position
the port.
Garnish.
He was on his way in less than
two minutes.
His judge slid her now-empty
plate to the side and drained her glass.
Empty?
She had to have inhaled the rest
of her salmon and rice while he was gone. That fact alone eliminated the
possibility of a known allergy to the fish.
Her gaze seemed glued to the
dishes in his grasp. “This must be entrée number two. Campanelle and
Portabellas with Roma Tomato Sauce.”
Flynn bit the inside of his cheek
to keep from groaning aloud as he placed the pasta dish between her utensils.
Her husky tone suggested she might prefer food to sex. A combination of the two
would certainly be interesting.
Just
what I need—to lose this gig before I get it. Focus, damn it!
He’d already risked making a bad
impression with the stupid stocking comment, no matter how sexy her legs were.
Adjusting the front of his chef’s coat to hide his body’s reaction to her
voice, he refilled her glass and then rounded the table to sit opposite her
again.
“Thanks.” This time she hesitated
a couple seconds before picking up her fork and knife. “Tell me more about the
vegetarian selection.”
Curious to see if her expression
became an unreadable mask, he launched into a full description. “The pasta is
made from chickpea flour instead of semolina. Higher protein, fewer carbs.
Whole wheat or whole grain is another possibility, but I’d add a protein to the
sauce to make up the difference. The ports are seared in olive oil for good
fats. Freshly grated Parmesan for vegetarian, or without for vegan.”
She held her loaded fork near her
chin. “Chickpea pasta sounds fairly expensive and not readily available. What
protein options would you use?”
“Cannellini works really well.
Marinated and sautéed tofu is another. Black beans.”
She gave a curt nod. The ruffled
edge of the sauce-covered campanelle disappeared between her teeth. She looked
more thoughtful than with the first entrée, her tongue sneaking out to lick her
lips. Her fork clinked against the porcelain plate, and he held his breath for
her verdict.
Her sudden gasp as she grabbed
the edge of the table didn’t bode well. The small squeak probably meant she was
in pain, and her fingertips turned white from her death grip.
Stumbling out of his seat, he rushed
to her side. “You’re not all right. I’m not a doctor, but I’d guess acute
appendicitis. Or maybe a really bad case of acid reflux.”
She shook her head, sending her
strawberry-blonde ponytail swinging back and forth. “Fine. I’m fine. Really. I
just, um, bit my tongue.” Her chest rose and fell in a steady rhythm as she
straightened in her seat. “You’re hired. Can you start work on Monday?”
Recipe:
Campanelle and
Portabellas with Roma Tomato Sauce
1
lb. campanelle pasta
12
Roma tomatoes, peeled and chopped
2
cloves garlic, minced (about 1 teaspoon)
1/2
teaspoon basil
1/2
teaspoon oregano
1
teaspoon sugar (more or less, to taste)
1
cup Marsala (I prefer Taylor New York) or burgundy wine
6
oz. sliced portabella mushrooms
1
tablespoon olive oil
Freshly
grated Parmesan
To
peel tomatoes: Blanch in boiling water for 1 minute. Remove with a slotted
spoon, plunging into a bowl of ice water. Let stand 2 minutes. Remove tomatoes
from ice water. Skin should peel away easily.
Sauce:
In a medium saucepan combine chopped tomatoes, garlic, basil, oregano, and
sugar. Cook over medium heat for twenty minutes, stirring occasionally. Add
Marsala. Reduce heat to medium-low. Simmer at least 20 minutes.
Pasta:
Prepare campanelle according to package directions—ten minutes cook time for al
dente.
Sautéed
Portabellas: Preheat 1 tablespoon olive oil in an iron skillet over medium heat
for 2 minutes. Carefully lay mushroom slices flat in pan. Cook until lightly
browned. Turn over to brown second side. Remove to warm plate.
Assemble:
Place a bed of campanelle on plate. Top with sauce and a mushroom slice.
Sprinkle with freshly grated Parmesan.
Options:
Add cannellini, black beans, or sautéed tofu to the sauce with the Marsala.
Enjoy—the
book and the recipe! Leave a comment with the name of your favorite recipe for
a chance to win a $10 Amazon gift card!
