Jun 16, 2009
Last Friday I had the chance to work as a kitchen assistant at the University of Richmond’s Culinary Arts Center. Being a kitchen assistant is a great chance for me to get away from the computer and spend time working with other folks who love food as much as I do. This class was a Wine and Dine Friday and featured Glazed Shrimp with Oregano Roasted Shallots on Baguette, Smoked Salmon Napoleon, Pan Roasted Grouper with Ratatouille, Pesto Risotto and Basil Sauce and Lemon Tart with Fresh Blueberry Sauce.
If you’re curious about the program, check out the website: (http://scs.richmond.edu/personal/culinary/courses.html).
It was non-stop action for most of the evening but I did have a chance to snap a picture of dessert. The lemon tarts were garnished with blueberries tossed in melted apple jelly. A dusting of powdered sugar finished off the look.
Jun 8, 2009
Books-A-Million opened their new Richmond, VA store and invited Natale Stenzel and I to sign as part of their grand opening celebration. We had great fun and I must say the new store is gorgeous!
May 31, 2009
I’m getting ready to gut my kitchen. The kitchen is over thirty years old and even though I’ve replaced appliances here and there and even painted the farm-house cabinets a lighter color, the time has come to redo the whole thing. I’m dreading the mess and the chaos that comes with a project like this but already I am looking forward to the extra cabinet space, a larger refrigerator and a double oven.
In the spirit of cleaning out the cupboards for the demo crew, I came up with these bar cookies. Until the remodel I’ve promised myself that I’ll only cook with what remains in the pantry. I wasn’t sure how these bar cookies would taste but they turned out to be very easy to make and tasty. The hardest part was letting them cool before I sliced them.
Chocolate Almond Bar Cookies
Crust
1-1/2 cups of all purpose flour
½ cup of butter
2 T cream cheese
1/3 cup brown sugar
Filling
3 large eggs
¾ cup granulated sugar
¾ cup corn syrup
2 tablespoons butter
1 teaspoon rum extract
2 cups chocolate chips
1-1/2 cups of crushed almonds
Mini Marshmallows
To Mix the Crust: Using a pastry cutter, two table knives or a fork and cut together the flour, butter, cream cheese and brown sugar until the mixture is crumbly. Press the crumble mixture into a greased 13 x 9 pan. Bake in a preheated 350 F degree oven for 12 minutes.
To Mix the Filling: In a large bowl, mix the corn syrup, granulated sugar and rum extract and then slowly beat in the melted butter. Add in chocolate chips and almonds. Pour filling over warm crust and bake in a 350 F degree oven for 25 minutes. When the cookies are just out of the oven, sprinkle mini marshmallows over the top and put back in the oven for about a minute. As soon as the cookies come out of the oven, spread softened marshmallows out like an icing. Let the cookies cool well—at least an hour—and then slice into bars.
Apr 29, 2009
Just returned from the RT Booklovers Convention in Orlando, Florida. Great people, great weather and a great time!
MB at at the Saturday Author Signing.
MB with Victoria Arias Fraasa from Circle of Seven Productions after the Faery Ball.
Apr 21, 2009
I traveled to Hamilton, Ohio (40 miles north of Cincinnati) for the Mad Anthony Writers conference. The event featured a Writers Police Academy on Friday which included trips to the county morgue, tours of the police station and a canine demonstration. Saturday was just as jam packed with tracks for aspiring writers as well as research sessions (e.g. SWAT, High Risk Traffic Stops, and Crime Fighting Technology). If you get the chance to go to this conference next year, GO!!
MB in a Hamilton police car with sirens blaring.
Apr 20, 2009
Natale Stenzel and I signed at the Barnes & Noble in Brandermill a few weeks ago and we’ll be signing again at the Barnes & Noble/Chesterfield Mall May 2 from 4-6 p.m. We love meeting fans so be sure to stop by May 2 if you’re around the Richmond area.
MB at the April 4 signing at Barnes & Noble.
