Showing posts with label #Cookbooks. Show all posts
Showing posts with label #Cookbooks. Show all posts

Friday, April 14, 2023

HOT MEN WEAR APRONS

 

Spring brings barbeque grills heating up and romantic dinners on the patio. Cookbook author Sloane Taylor has some tips for the guys at the grill and their lovely better halves. Find them in her hot new cookbook, HOT MEN WEAR APRONS. –Linda Lee Greene Author/Artist

 

Create A Happy Occasion Anytime

From Sloane Taylor 

Give that special guy in your life a gift that will make him a hero in the kitchen and king of the grill! From delicious breakfasts to the delectable aroma of meat sizzling on the grill, these 130 recipes create 72 complete meals to satisfy hungry appetites. 

Men...Dare to Tie One On? 

An apron, that is…

 

·                     Cuisines to satisfy any craving, from comfort food to looks-fancy-but-easy-as-pie delights. Raid your own pantry and get fresh (ingredients) at the grocery.

·                     Prep can be done in advance, but why rush? Make the prep part of the fun with your honey! (Matching aprons optional. Clothing is recommended, especially for sautéing!)

·                     Menu suggestions provided or get adventurous and create your own unique meal—and a memory to savor.

·                     Wine and beverage selections make you an instant pairing expert.

·                     Bonus: Tips/tricks that will make everyone think you’re a kitchen genius.

·                     Extra bonus: Sloane’s secret recipe for Super Bowl Chili!

·                     All recipes are indexed so you can find what you need in a snap.

·                     And come on, who doesn’t like sausage? (For breakfast! What were you thinking?)

Lunch, dinner—or breakfast the next morning, Sloane has you covered! Because the best times always start in the kitchen.

AMAZON BUY LINKS
Paperback - E-book

 



Sloane Taylor
 is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy. 



 

Tuesday, October 11, 2022

MY INTERVIEW OF ROMANCE AND COOKBOOK AUTHOR SLOANE TAYLOR

 

Romance and cookbook author Sloane Taylor never met a romance that wasn’t made even better by time spent in the kitchen. She is also the leader of AUTHORS MOVING FORWARD (AMF), a group of writers who work together to promote one another’s books, of which I am a member. I am thrilled and grateful that she said ‘yes’ to my request to interview her. –Linda Lee Greene Author/Artist

 

“Hello Sloane and welcome.”

  

Thank you for having me out today, Linda. I appreciate this opportunity to sit down with you and chat.”

 

“In 50 words or fewer, please tell readers what you want them to know about the personal you?”

 


“I’m a complete romantic and proud of it. I love when my husband opens doors for me or makes reservations at a restaurant. Don’t get me wrong, I know there’s a real world that’s not always nice but I enjoy and appreciate the niceties of life and kind acts.”

 

“In 50 words or fewer, tell readers what you want them to know about the writer you, if you will?”

 

“I wrote and had published 17 sexually explicit romance books. There are only so many positions! I needed a serious change. So, I let my real passion in life, cooking and creating new recipes, take control. My favorite uncle piqued my interest in cooking when I was just a little girl. I am always grateful he did that for me.”

 

“What motivated you to begin writing?”

 

“After my first husband died, images, like in a silent movie, began playing in my head. They were driving me crazy. The only way to stop them was to write down the scenes in a notebook. An author friend introduced me to a publisher and a new career was started. The ride has been crazy, but definitely fun.”

 

“Do you shoot for a grand purpose and/or a message for readers in your work?”

 

“No, I never thought about a grand purpose. When I was writing romance I wanted the world to retain a bit of romance—to keep the magic of love alive.”

 

“Do you write in a specific genre, or in a range of genres?”

 

“Now I write cookbooks with no desire to change paths. I have four published cookbooks, about to release the fifth, and the sixth is in the early stages of recipe testing. That’s the part my husband likes best as he’s the official food tester.”

 

“Tell readers about your latest book: Include the title, blurb, purchase link, and photo of the cover. And what motivated you to write this book?”

 

“Italy and romance are synonymous to me. The country is steeped in amazing history. Along with that, Italian cooking and the beautiful presentation of the food, especially the order of courses, has always intrigued me. The mouthwatering aromas when meals are cooking win over even the pickiest eater. And the dishes are easy to prepare. A handful of this, a pinch of that, and the cook has created a wonderful meal for all to enjoy. Add a glass or two of a good wine and the evening is sure to be a success.

 

“Here's a bit from my Italian cookbook:”

 

Date Night Dinners Italian Style



Good food, good wine, good company—the three main ingredients of a great date night.

Why fight the restaurant crowds when you can create romance in your own kitchen? Italian cuisine, with its time-honored mealtime traditions, is a natural fit for an intimate night in.

Award-winning romance author Sloane Taylor makes it simple to select and prepare a mouthwatering menu to spice up that special night!

•All recipes are proportioned for two—and expandable for a crowd or freezable leftovers.

•No exotic or hard-to-find ingredients. Everything you need is in your pantry or fresh at your local grocery.

•Easy, healthy, easy-to-follow recipes, from prep to presentation.

•Mix-and-match to create a unique dining experience, or follow Sloane’s sample menus.

•Wine pairing suggestions to complement each dish.

•Cooking tips to effortlessly move your date-night agenda from the kitchen to…wherever you’ll most enjoy

Night Dinners Italian Style is part of Sloane Taylor’s “Meals to Make Together” series.

 

Amazon Buy Link https://www.amazon.com/dp/1737224801

 

 

“Do you have a work in progress (WIP)? If so, please give readers a sneak peak of it?”

 


“Hot Men Wear Aprons is almost ready to release. The goal is to have it out by late October. This book is geared for the King of the Kitchen and the New Guy at the Stove. Because it is a man’s cookbook, the contents include grilling, breakfast, lunch, and dinner recipes. It took two years to create and test, and then to retest all the recipes to fine-tune them.”

 

“In your best dream for your future, where would you like to be both in your personal and writing life?”

 

“I would love to spend six months in Europe, traveling from country to country, taking cooking classes, making friends, and preparing sumptuous meals. Hey, a girl can dream. Right? LOL In reality I’d like to teach young children the fun side of cooking, and then write a cookbook strictly for 6 – 13 year-old boys and girls. To me that would be fun!”

 

 

 “In 10 words or fewer, please share with readers your personal motto? In other words, what gets you up in the morning and keeps you up and going?”

 

“The cursed deadline! They hang over every writer no matter what.”

 

“How do you prefer readers to contact you directly?”

 

“The best way is through my website http://www.sloanetaylor.com/ Those messages shoot into my inbox the second the writer hits send.

 

“Thank you again, Linda, for allowing me to spend time with you. It’s been fun!”

 

Sloane

Facebook (20+) Sloane Taylor | Facebook

Blogger https://sloanetaylor.blogspot.com

Twitter (19) Sloane Taylor (@sloanetaylor2) / Twitter


#Romance, #Cookbooks, #ItalianCooking, #SloaneTaylor, #MealsToMakeTogether 

 

 

 

Friday, May 6, 2022

HOW ABOUT A MEATLESS PASTA DISH FOR YOUR FRIDAY NIGHT DINNER?

 Award-winning romance and cookbook author, Sloane Taylor transports me back to happy memories of the inner-city neighborhood of my adolescence and my introduction to the vibrant Catholic culture of so many of my neighbors. Friday night dinners often featured an enormous bowl of a meatless pasta dish accompanied by a crispy vegetable salad slathered in olive oil and red wine vinegar and big loaves of crunchy Italian bread. There were times when I was privileged to be a guest at one of those lively dinner tables. Sloane Taylor’s pasta dish is one I highly recommend whether or not you are Catholic. –Linda Lee Greene

AWESOME PASTA DINNER

From Sloane Taylor, Author

My friend Vickie was a marvelous cook, but she never measured her ingredients. A handful of this a pinch of that was her method. And every dish was delicious. Vickie actually created this recipe, but left it to me for amounts. After years of indulging myself, I decided this one was the best. 

If you are inclined to fill out the menu, sautéed chicken breasts and a tomato salad go nicely with this dish. 

 

 



2 cups curly pasta

8 tbsp. (1 stick) butter, room temperature

6 – 10 sage leaves

Parmesan cheese, grated

Cook pasta according to package directions. Set aside while you make the sauce.

Melt butter in a small frying pan over medium heat.

Add sage. Allow butter to brown. Watch carefully and stir often as once this starts to brown it changes quickly. Cook until butter reaches a medium caramel color. Remove sage leaves and discard. 

Stir in pasta. Be sure to coat noodles well. Heat through.

 

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

 

Sloane

 


Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website. Stay in touch on BloggerTwitter, and LinkedIn.


Taylor’s cookbooks, Date Night DinnersDate Night Dinners Italian StyleSizzling Summer; and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing. Her books are available for purchase on Amazon.

 

#GoodFood, #GoodReading, #Romance, #Cookbooks, #SloaneTaylor, #LindaLeeGreene

Friday, October 1, 2021

AUTHOR SLOANE TAYLOR AND AN OKTOBERFEST MENU

 Author Sloane Taylor gets us ready for Oktoberfest with a delicious menu:

Oktoberfest is the festival to end all festivals and is celebrated around the world but started in Munich, Germany for a royal wedding in 1810. The citizens of Munich were invited to all the festivities held in fields just outside the city gates. And from there the world adopted this grand event. It runs from late September to the 1st Sunday in October. Be sure to include plenty of German music when you celebrate.

MENU
Sauerbraten – Marinated Pot Roast
Boiled Potatoes
Red Cabbage with Apples
Rye Bread
German Red Wine – Spätburgunder which is German for Pinot Noir

Sauerbraten – Marinated Pot Roast



5 black peppercorns

4 whole juniper berries*
1 med. onion, sliced thin
½ cup (120ml) dry red wine
½ cup (120ml) red wine vinegar
2 cups (450ml) cold water
2 small bay leaves
4 lbs. (2kg) boneless beef roast, top or bottom round or rump
3 tbsp. (43g) lard or solid shortening
½ cup onion, chopped fine
½ cup carrots, chopped fine
½ cup celery, chopped fine
2 tbsp. (30ml) flour
½ cup (120ml) beef stock, if needed
½ cup (50g) gingersnap cookie crumbs

Use a mortar and pestle or a baggie and hammer to crush black peppercorns and juniper berries together.

In a medium-sized saucepan combine peppercorn mix, sliced onion, wine, vinegar, water, and bay leaves. Bring marinade to a boil over high heat. Remove pan from stove and let cool to room temperature.

Trim excess fat from roast. Set beef in a deep flat bowl or pot just large enough to hold it comfortably. Pour marinade over the top. Add more wine if marinade is not halfway up the sides of the meat. Turn meat to moisten all sides. Cover pan tightly with foil or cling wrap. Refrigerate for 2 – 3 days. Be sure to turn the meat over at least twice a day.

Preheat oven to 350° F (180°C).

Remove meat from marinade. Pat dry with paper towels. Strain marinade through a fine sieve set over a bowl. Discard spices and onion, but reserve marinade.

Melt lard in a Dutch oven over high heat until it sputters. Add roast and brown well on all sides. Adjust heat so as not to burn the meat. Transfer meat to a platter. Pour off and discard all but 2 tbs. (30ml) of fat. Add onions, carrots, and celery to pot. Cook over moderate heat until they are soft and light brown, 5 – 8 minutes. Sprinkle flour over veggies. Cook, stirring constantly 2 – 3 minutes or until flour begins to color.

Pour in 2 cups (450ml) of reserved marinade and ½ cup (120ml) water. Bring to a boil over high heat. Return meat to pot. Cover tightly. Cook in the oven for 2 hours or until meat shows no resistance when pierced with the tip of a sharp knife. Transfer meat to a heated platter. Cover with foil to keep warm.

Discard veggies. Pour liquid from pot into a measuring cup. Skim off fat. You need 2½ cups (570ml) liquid for the sauce. If you have more, boil briskly to reduce the amount. If you have less, add beef stock. Combine liquid and gingersnaps in a small saucepan. Cook over moderate heat, stirring often, for 10 minutes. The crumbs will dissolve and thicken the sauce. Strain sauce through a fine sieve. Keep warm on very low heat until ready to serve.

To serve, carve meat into ¼ inch (.64cm) slices. Arrange on individual dinner plates or a large platter. In either case moisten the meat with a little sauce. Pass the remaining sauce in a gravy boat.

*Rosemary is a good substitute for juniper berries. Use one fresh sprig.

Boiled Potatoes
1 red potato per person, peeled and quartered
Chicken stock
Tap water
1 lg. bay leaf
Freshly ground pepper to taste
Butter to taste

Add potatoes to a saucepan that holds them comfortably. Pour stock halfway up the potatoes. Top off with water, covering potatoes by an inch (1.25cm) or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.

Bring pan to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook 15 – 20 minutes, then test for doneness. A fork will insert easily.

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to smash potatoes.

Don’t have bay leaf? Add 1 tablespoon (20ml) or so of dried basil to the pot. When you drain the potatoes most of the leaves will be gone, but the good taste remains.

Red Cabbage with Apples
2 – 2½ lb. (1 – 1.5kg) red cabbage
cup (150ml) red wine vinegar
2 tbsp. (30ml) sugar
2 medium-sized apples, peeled and cored
2 tbsp. (25g) lard or bacon fat
½ cup (50g) onions, chopped fine
1 whole onion, pierced with 2 whole cloves
1 bay leaf
5 cups (1.2L) boiling water
3 tbsp. (45ml) dry red wine
3 tbsp. (45ml) red currant jelly, optional

Wash cabbage under cool water and then remove tough outer leaves. Cut cabbage into 4 pieces. Remove core. Shred easily by slicing each section into thin strips.

Place cabbage in a large mixing bowl. sprinkle with vinegar and sugar. Toss with a spoon to cover the shreds evenly.

Slice apple into thin wedges. Melt lard or bacon fat in a large pot. Add apples and onions. Cook, stirring frequently, for 5 minutes or until apples are lightly browned.

Add cabbage, onion with cloves, and bay leaf. Stir well while pouring in boiling water. Bring to a boil over high heat. Reduce heat so cabbage does a slow simmer. Cover and cook 1½ – 2 hours, or until cabbage is tender. Check occasionally to be sure cabbage is moist. If it seems dry, add 1 tbsp. (15ml) or so of boiling water. When cabbage is tender there should be almost no liquid in the pan.

To serve remove whole onion and bay leaf. Stir in wine and jelly. This recipe freezes nicely.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!


Sloane



Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user-friendly, meaning easy.

 

Learn more about Taylor’s cookbooks, Date Night DinnersDate Night Dinners Italian StyleSizzling Summer, and Recipes to Create Holidays Extraordinaire on Amazon.



 

Saturday, April 17, 2021

ROMANCE MEETS OUTDOOR DINING

 It is my absolute delight to welcome author Sloane Taylor to my blog today. A master in the kitchen and on the written page, this self-proclaimed romantic reminds us of just how easy it is to create amorous settings with our special someone on the patio or deck surrounded by gardens that are at their peak. She even includes a menu of the perfect meal for the occasion, as well as the link to her latest cookbook. I invite you to stop by and say hello to Sloane. –Linda Lee Greene, Author/Artist  

 

ROMANCE MEETS OUTDOOR DINING

 

From Sloane Taylor, Award-winning Romance and Cookbook Author

 

Spring is an amazing time of year and my favorite because that’s when the Earth comes alive. All sorts of beautiful things happen. Trees are budding, tender plants push through the ground, romance is in the air and warm weather is just a few weeks away.

 

I am a romantic through and through. Always have been and with any luck I always will be. Romance is much more than a quick trip to tangle the sheets. It is about being with someone you love and doing little things to show them how much they mean to you. In my case I cook because I love it.  

 


When summer arrives and the gardens are ablaze in color, I want to move the romance outside. So why not share a summer night with your someone special? What better way than with a sizzling romantic dinner, candles, wine, and music. You don’t need much to set the mood and turn your patio, balcony, or kitchen into a lover’s nook. Make your night special with great food because it is the doorway to infinite possibilities.

 


A printed flat sheet is perfect for a festive tablecloth or set out placemats for the plates and serving dishes. Use plenty of candles in different sizes and a variety of holders scattered around the table to enhance the mood, but definitely avoid scented candles. Stemmed wine glasses sparkle in candlelight and add a festive feel to your dinner. Use your regular dishes or, for fun, mix it up with a number of different plates that don’t match but compliment each other for the different courses. Experiment and have fun.  

 

Now that you have the perfect location and setting for you and that right person, may I suggest you spoil yourself with an intimate dinner meant for lovers. It is easy to prepare and leftovers make marvelous sandwiches. This recipe also works great in the oven.

 

Ask your butcher to dress the tenderloin. If he won’t, then you need to remove the excess fat and sliver out the silver strip along the side. Easy to do. Slide a sharp knife under the strip close to one end. Use a back and forward motion like sawing to ease your knife between the meat and the strip as you lift it away from the beef.

 

MENU

Marinated & Grilled Beef Tenderloin

Potatoes Baked on the Grill

Grilled Asparagus

Sautéed Mushrooms

Dry Red Wine – Valpolicella.

 

Marinated & Grilled Beef Tenderloin

2 – 3 lb. (1 – 1.5kg) beef tenderloin

½ cup (120ml) olive oil

½ cup (120ml) dry red wine

3 rosemary sprigs or 1½ tsp. (7.5ml) dried

6 thyme sprigs or 1 tsp. (5ml) dried

1 bay leaf

3 garlic cloves, chopped fine

Freshly ground pepper to taste

Oil to coat grill grate

 

Combine all ingredients in a long bowl or plastic bag and a shallow pan. Marinade in fridge 2 – 20 hours. Seems like a strange time span, but the longer the marinade the tastier the beef.

 

Remove meat from refrigerator 1 hour before grilling or roasting in oven. Meat needs to be almost room temperature.

 

Grill Instructions

Preheat grill to medium-high.

 

Pat tenderloin dry. Discard marinade. Add beef, close lid, and grill 15 – 20 minutes or until meat is done to your preference. Be sure to turn meat several times to avoid burning.

 

Oven Instructions

Preheat oven to 400° F (200°C).

 

Line a roasting pan with aluminum foil. Pat tenderloin dry. Discard marinade. Add beef to pan. Roast 30 – 40 minutes or until meat is done to your preference. Save the juice to moisten he meat when you serve.

 

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

 

Sloane

 

Sloane Taylor is an Award-Winning Romance Author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog http://sloanetaylor.blogspot.com/ every Wednesday.  The recipes are user friendly, meaning easy. 

 


Learn more about Taylor's cookbooks Date Night Dinners Date Night Dinners - Meals to Make Together for a Romantic Evening: Cookbook for Two: Taylor, Sloane: 9781732363526: Amazon.com: Books, Date Night Dinners Sizzling Summer Date Night Dinners Sizzling Summer (Meals to Make Together): Taylor, Sloane: 9781732363588: Amazon.com: Books, and Recipes to Create Holidays Extraordinaire Recipes to Create Holidays Extraordinaire: Taylor, Sloane: 9781732363564: Amazon.com: Books on Amazon.

 

Excerpts from her romance books and free reads can be found on her website http://www.sloanetaylor.com/ website, blog http://sloanetaylor.blogspot.com/, and her Amazon Author Page https://www.amazon.com/author/sloanetaylor. Connect with Taylor on Facebook https://www.facebook.com/AuthorSloaneTaylor/ and Twitter https://twitter.com/sloanetaylor2